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Posts Tagged ‘fish sauce’

  1. Thai Lemongrass Shrimp Soup – Tom Yam Goong – Recipe

    March 28, 2012 by Varga László


    Ingredients (4 persons):

    • 1-1.5 l chicken stock
    • 4 tablespoons lemongrass, I used dried
    • 3-4 kaffir lime leaves, I used dried one
    • 2 green garlic stalks or 4 garlic cloves
    • 1 green onion stalk
    • 1 dried red chili
    • 3 tablespoons fish sauce
    • 1 cup black trumpet mushrooms
    • 100-150g deshelled shrimps
    • 1 can coconut milk
    • 1 tablespoon lime juice
    • 1-2 teaspoon chopped parsley or coriander leaves
    • 1/2 teaspoon brown sugar

    Preparation method:

    1. Soak the dried mushrooms for about 30 minutes.
    2. Chop the green garlic, green onion and chilli.
    3. In a large pot add chicken stock and while boiling add lemongrass, kaffir lime and chilli.
    4. Add the soaked mushrooms and the shrimps, and simmer for 5 minutes – until shrimps turn pink.
    5. Reduce the heat and add the coconut milk, green garlic, green onion, sugar, fish sauce and lime juice. Simmer for a minute.
    6. Serve in bowls with fresh parsley on the top. If you like it hotter you can add some thai chili sauce.




  2. 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.

    Ingredients

    • 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

    Preparation

    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.