Stir-fried shrimp with coconut milk

This recipe is from a family who lives in Southwest Vietnam. Coconut is a useful fruit with farmer and is probably the most popular among all the fruits. All ingredients of the coconut are used to Vietnamese lives. Fresh coconut juice to drink raw, to cook lots of Viet dishes because it helps to give a broth or stir fried meat a natural sweet flavor.

You can see coconut easily on the streets, in the market, especially in hot summer days.

Ingredients: serves 5-7 portions

-          500 g medium size fresh shrimp, unpeeled, cleaned and well drained

-          Half small size ripe pineapple, peeled and cleaned, slice into thin pieces ( ½-inch thick, 3/2-inch long)

-          200 ml coconut milk

-          200 ml fresh coconut juice

-          4 cloves garlic, peeled, finely chopped

-          3 stalks green onion, cleaned, green and white parts used, cut into thin rings

-          1 fresh hot chili, seed removed, thinly sliced

-          3 tablespoons fish sauce

-          2 tablespoons granulated sugar

-          2 teaspoon broth mix

-          1 teaspoon ground white pepper

Method:

1.                  Heat the oil in a frying pan or a skillet over medium heat. When the oil is hot, add the chopped garlic, white parts of green onion , and  sliced chili. Stir fry about 2 minutes until they are fragrant.

2.                  Add the shrimps and saute in medium heat in 10 minutes.

3.                  Then add the pineapple pieces, stir fry for another 5 minutes

4.                  Season with sugar, broth mix, half teaspoon ground pepper.

5.                  Pour the coconut juice, bring to a boil and cook over medium heat for 10 minutes

6.                  Adjust the heat to low flame, add the coconut milk, and half of green onion. Simmer for 10 minutes. Toss well to coat the shrimps with the sauce.

7.                  Add the fish sauce and adjust the flavor by adding more sugar, broth mix . Simmer until the coconut sauce reduced to nearly ¾.

8.                  Add half of green onion. Stir occasionally and cook for 3-5 minutes, until the coconut sauce is fairly dry.

9.                  Turn off the heat, add half teaspoon ground pepper and toss to combine well all ingredients.

Serving:

Transfer the shrimp to serving platter and enjoy immediately  with warm rice.

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Fried chicken egg with button mushroom

Ingredients: serves 4 people

-          4 fresh chicken eggs

-          200 g fresh button mushrooms, 1 inch in cap diameter used only

-          1 small bunch of bean thread noodles (50g)

-          1 tablespoon cornstarch

-          1 tablespoon clear water

-          2 cloves of red shallot, peeled and finely chopped

-          3 stalks of scallion, green and white part used, cut into thin rings

-          2 cloves of garlic, peeled and finely chopped

-          1 teaspoon of broth mix ( pork, beef, chicken are all ok..but I prefer seafood flavor)

-          1 tablespoon of fish sauce

-          2 teaspoon of granulated sugar

-          A pinch of ground white pepper

-          2 tablespoons vegetable oil for frying

Optional garnishes arranged on a plate and placed at table:

• some fresh ripe tomatoes, washed, thinly sliced
• some cucumbers, washed, thinly sliced
• some sprigs of fresh coriander, thinly chopped

Preparation:

Fresh button mushroom: soak in clear water  with a pinch of salt about 20-30 minutes, trim off any damaged spots, dirty stem. Transfer mushrooms in a colander, rinse under running water, and let them drain. Chop into small pieces.

Bean thread noodles: blanch in boiled water about 20-30 seconds, remove them out before they are too soft  and place in a colander to dry completely. Then rinse under cool running tap water. Drain the remaining water and cut  in 3 inch length

Prepare the chicken egg: beat the eggs and place in a mixing  bowl . Add 1 tablespoon water, chopped garlic, thinly sliced green part of scallion, 1 tablespoon fish sauce, 1 teaspoon granulated sugar and 1 tablespoon cornstarch; and whisk well to make egg wash. Then add the bean thread noodles.

How to cook:

1.      Place a skillet or frying pan  ( non-stick ) over medium high heat. Pour in 2 tablespoons cooking oil. When oil is hot, add the cut white parts of shallot. Gently stir until fragrant and rather crispy.

2.      Add the button mushroom pieces and saute for 2- 3 minutes. Season with 1 teaspoon broth mix and 1 teaspoon sugar. Transfer 1/3 mushroom to a small bowl. Place 2/3 in the mixing bowl containing egg wash.

3.      Pour in 2 tablespoons cooking oil. When hot, add red shallot and stir fry until fragrant and crisp.

4.      Add the mixture of egg and mushroom into the pan.

5.      Lower the heat to medium, and immediately cover the frying pan with a lid.

6.      Fry in hot oil for 2 minutes, then uncover, pour over 1 tablespoon vegetable oil.

7.      Add 1/3 mushrooms on top. Gently press on surface to bind the mushroom and egg. Cover, adjust the heat to low and simmer for another 2 minutes.

8.      When egg pie is cooked, turn off the heat, uncover and sprinkle with a pinch of white pepper and prepare for serving.

Serving:

 Carefully remove the whole egg pie with a turner and place in a flat platter. Divide the egg pie into 4, then 8 pieces for serving.

Enjoy immediately  with warm rice, rice noodle or bread and tomato sauce or sweet garlic soy sauce added sliced chili.

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Fried egg with minced pork pie

Ingredients: serves 5-7 people

-          100-150 g boneless pork shoulder

-          5 fresh duck eggs

-          2 dried wood ear mushrooms, 2 inches in diameter

-          1 small bunch of bean thread noodles (50g)

-          1 tablespoon cornstarch

-          3 cloves of red shallot, peeled and finely chopped

-          3 stalks of scallion, green and white part used, cut into thin rings

-          2 cloves of garlic, peeled and finely chopped

-          1 tablespoon of fish sauce

-          1 teaspoon of sugar

-          A pinch of ground white pepper

-          3 tablespoons vegetable oil for frying

For marinating the pork:

•  cut green part of 2 shallots ( above)
• 1 teaspoon of broth mix ( pork)
• 1 tablespoon of fish sauce
• 1/3 teaspoon ground white pepper
•  2 tablespoon pork broth ( optional)
• 1 teaspoon sesame oil

Optional garnishes arranged on a plate and placed at table:

• 3 fresh ripe tomatoes, cleaned, thinly sliced
• 2 cucumbers, cleaned, thinly sliced or cut into matchsticks.
• some sprigs of fresh coriander, cleaned
• Fresh leaves of  romaine lettuce, cleaned

Preparation:

-          Dried wood ear mushroom: soak in hot water about 20 minutes, drain and cut thinly.

-          Bean thread noodles: soaked in boiling water about 20-30 seconds, scoop them out before they are too soft  and set in a colander to dry completely. Then rinse under cool running tap water. Drain the remaining water and cut  in 2-3 inch length.

-          Prepare and marinate the pork: slice the pork into thin pieces and finely minced with a sharp knife. Transfer to a bowl and combine with marinade ingredients. Toss to combine well and marinate the minced pork about 10 minutes.

-          Prepare the duck egg: beat the eggs and set in a small bowl . Add 2 tablespoon water, chopped garlic, thinly cut green part of 1 stalk scallion, and cornstarch; and whisk well.

How to cook:

1.                  Place a skillet or frying pan  ( non-stick ) over medium high heat. Pour in 2 tablespoons cooking oil. When oil is hot, add the cut white parts of shallot. Gently stir until fragrant and rather crispy.

2.                  Add the marinated minced pork and stir fry for 2- 3 minutes until the meat turns white and nearly cooked.

3.                  Lower the heat to medium, spread the pork in the pan. Pour the beaten egg over the pork and immediately cover the frying pan with a lid.

4.                  Fry in hot oil for 2 minutes, then uncover, pour over 1 tablespoon vegetable oil. Cover, turn the flame to low and simmer for another 2 minutes.

5.                  As egg pie is cooked, turn off the heat, uncover and sprinkle with a pinch of white pepper and prepare for serving.

Serving:

Use a turner to carefully remove the whole egg pie and place onto a flat platter. Divide the egg pie into 4 then into 8 pieces.

Enjoy hot  with warm rice, fresh rice vermicelli or bread and tomato sauce or sweet garlic soy sauce added sliced chili.

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Fried tomatoes with tofu stuffing

Ingredients: serves 5 people

-             6 large size fresh ripe tomatoes

-             Sufficient vegetable oil for frying

-             50-100 g coriander leaves for garnishing, chopped

For tofu stuffing:                     

-             1 firm tofu

-             2 dried wood ear mushrooms, 2 inches in diameter

-             1 small bunch of bean thread noodles (50g)

-             20 g cornstarch

-             1 egg, beaten

-             3 cloves of garlic

-             3 stalks of scallion ( green onion)

-             1 teaspoon granulated sugar

-             1 tablespoon fish sauce

-             1 teaspoon ground white pepper

Preparation:

-                Tomato: wash and drain. Cut tops from tomatoes. Cut tomatoes into half , using a spoon to remove core and pulp. Keep them fresh under cool temperature in the fridge.

-                Scallion: wash and drain. Use the green part only and mince.

-                Garlic: peel and mince.

-                Coriander: wash and well drain. Finely chop and set aside in a small bowl.

-                Dried wood ear mushroom: soak in hot water about 20 minutes, drain and cut thinly.

-                Bean thread noodles: soaked in boiled water about 20-30 seconds, scoop them out before they are too soft  and set in in a colander to dry completely. Then rinse under cool running tap water. Drain the remaining water and cut  in 2 inch length.

-                Prepare the tofu stuffing: In a bowl, mash tofu and combine with mushroom, noodles, garlic, scallion, fish sauce, sugar, pepper. Use chopticks to toss until the sugar have dissolved. Then add the beaten egg and cornstarch . Stir gently so the mixture binds well together.

-                Use a spoon to stuff each tomato half with tofu stuffing, place them in a plate and prepare for frying.

Cooking:

1.      In a large frying pan (non-stick frying pan is the best choice) over high heat, pour in vegetable oil. When oil is hot, carefully add tomato halves with the stuffed side down.

2.      Fry in hot oil for about 5 minutes. Then adjust the heat to low and simmer for another 5-7 minutes.

3.      Turn off the heat and prepare for serving.

Serving:

-                Transfer fried stuffed tomatoes to a serving plate and garnish with chopped coriander leaves and some fresh lettuce leaves.

-                Sprinkle with ground pepper.

-                Serve hot with  hot sweet and sour soy sauce.

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Deep fried prawn paste on Sugarcane sticks

Ingredients: serves 5 people.

-          100 g medium size fresh white prawn

-          100 g pork butt roast

-          50 g pork fat

-          1 tablespoon sesame oil

-          2 stalks lemongrass, finely chopped

-          3 red shallots, minced

-          2 garlic cloves, minced

-          1 hot red chili, minced

-          1 tablespoon granulated sugar

-          ½ teaspoon table salt

-          ½ teaspoon ground white pepper

-          50 g cornstarch

-          50 g ice flakes

-          20 - 30 sticks of sugarcane, peeled, ( 2 inches in length)

-           vegetable oil (for deep frying)

Optional garnishes arranged on a plate:

•  2 fresh cucumbers, washed and thinly sliced
• 4 fresh ripe tomatoes, washed and thinly sliced
• some fresh lettuce leaves, washed and well drained

Method:

1.               Prepare the prawns: place the prawns in cold water with 1 teaspoon salt for 10-20 minutes to refresh them. Under cold running tap water,  peel the prawns, removing the heads and legs, and devein them. Rinse and well drain in a colander.

2.               Prepare the pork: Wash and rinse pork butt roast and pork fat under cold running water. Drain in a colander. Then slice the pork butt roast into thin pieces. Dice the pork fat into ½- inch cubes.

3.               Place the prawns and pork in the fridge to cool them for 20 minutes

4.               Put butt roast and pork fat into a grinder..Coarly grind them to a mixture.

5.               Then put prawns and chili, sugar, salt, half of ice flakes. Grind them to a nearly smooth paste

6.               Add lemongrass, shallot, garlic , pepper …and lightly grind to combine well.

7.               Then add corn flour, half of ice flakes and sesame oil…and lightly grind to mix completely. Transfer the prawn paste to a large bowl.

8.               Dampen your hand, take a small portion of prawn paste  and roll it on top of the sugarcane stick in a lollipop shape. Repeat with the rest of paste.

9.               In a large frying pan over high flame, pour in vegetable oil. Waiting for oil is hot, carefully add prawn sticks.

10.           Deep fry them in hot oil until turn golden brown. Drain on absorbent paper ( paper towels).

Serving:

-          Place the prawn sticks on the garnished plate.

-          Serve hot with tomato sauce or/ and hot chili sauce.

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