RSS Feed

‘Vietnamese’ Category

  1. Vietnamese Braised Pork and Eggs in Coconut Milk Recipe (Thit Heo Kho)

    January 9, 2012 by Varga László

    Since I was lft with some coconut milk from my Satay Ayam, I needed a recipe to use it. Since Serban has long told me he liked Vietnamese cuisine, I dedicate this to him. I had to do some modifications to the original recipe but it ended up great.


    • 1 kg pork belly
    • 2 cloves garlic, finely chopped
    • 1/2 red onion
    • 3 tbsp fish sauce
    • 3 tbsp light soy sauce
    • 1½ tbsp dark soy sauce
    • 4 star anise
    • ½ tsp cracked black peppercorns
    • 2 tbsp brown sugar
    • 1 leek
    • 1 tbsp vegetable oil
    • ½ white onion, finely diced
    • 1 cup coconut milk
    • 2 cups water
    • 8 hard boiled eggs – peeled
    • Jasmine rice to serve


    1. Cut the pork belly into 4-5 cm cubes
    2. Dice the red onions (shalots if you have) and garlic
    3. Smash the leek with a mallet, then cut it up coarsely
    4. Put into a bowl the pork cubes, fish sauce, soy sauces, garlic and leek. 
    5. Add the cracked pepper, star anise and palm sugar.  
    6. Marinate pork for at least 3 hours or overnight.
    7. Chop the white onion.
    8. Into a Heat heavy based pan add vegetable oil and when heatead add the onion and fry ultil golden. 
    9. Add to the pot the pork and its marinade, the coconut milk and water.
    10. Simmer the mixture for one hour on low heat, skimming occasionally the fat, then add the previously hard boiled eggs.
    11. Simmer for a another 1-1/2 hour.
    12.  Serve with jasmine rice and garnished with some greens (preferably vietnamese/asian ones), sliced lettuce leaves, coriander.

  2. Satay Ayam – Indonesian Chicken Skewers Recipe

    January 4, 2012 by Varga László


    I prepared this dish for the New Year’s Eve asthey a perfect fingerfood both the skewers and the lontongs.

    While I prepared it I  remembered the streets of  Jakarta and other cities of Indonesia where Satay Ayam and other types of Satays are prepared by street carts, many of them atached to a bicyce, on almost every corner.




    For satay (skewers)

    • 1 kg chicken breasts, boneless, skinless
    • 2 teaspoons Galangal powder
    • 1 tablespoon freshly chopped ginger
    • 4 tablespoons brown sugar
    • 2 tablespoons soy sauce
    • 4-6 tablespoons coconut milk
    • 2 teaspoons red curry paste or some hot chilli paste
    • 1 teaspoon salt
    • 2 tablespoons oil


    For Sambal kacang (peanut sauce)

    • 1 cup peanut butter
    • about 3/4 cup water (until you reach the neaded consistence)
    • 2 tablespoons soy sauce
    • 2 teaspoons sambal oelek  / indonesian chili paste or minced hot chiles
    • 2 tablesspoons brown sugar
    • 1 teaspoon turmeric
    • salt to taste


    For Lontong (compressed rice)

    • 1 cup round rice
    • 1 teaspoon salt
    • polyethylene food bags


    Preparation Method



    1. Cut the breasts into thin strips.
    2. In a large bowl, mix together all the ingredients and add the chicken (excepting the sambal kacang)
    3. Set aside to marinate for about an hour.
    4. Soak the skewers for 1/2 hour in a pot of water.
    5. Thread the chicken strips on the bamboo skewers.
    6. Although it is preferable to grill the chicken over hot coals, i griled them in a skillet with saome vegetable oil.
    7. Grill the chicken skewers until just cooked through turning the regularly to get an even roast.
    8.  Serve on a large plate with sambal kacang as a dipping sauce and 2-3 slices of lontong (compressed rice).


    sambal kacang

    1. Add all the ingredients to a large bowl and whisk together until smooth. Adjust seasoning to taste I prefer it hotter.


     Compressed rice


    1. Take a polyethylene food bag, fill it 1/3 with rice, flatten it so you can remove the remaining air from it.
    2. Roll up the opening and sew it.
    3. Repeat the operations 1+2 until you got all bags ready.
    4. In a pot bring  water to boil, adding a pinch of salt.
    5. Put in the bags of rice in the boiling water and let it boil for about an hour.
    6. From time to time check the water level and add enough water so the rice bags are fully submerged.
    7. When done, remove the rice bags from the pot water and dry them in a colander.  You shoul check if the bags are hard, if not you should let them boil some more time.
    8. Cut  them using a sharp wetted knife into 2 cm slices.