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
- Cut the pork belly into 4-5 cm cubes
- Dice the red onions (shalots if you have) and garlic
- Smash the leek with a mallet, then cut it up coarsely
- Put into a bowl the pork cubes, fish sauce, soy sauces, garlic and leek.
- Add the cracked pepper, star anise and palm sugar.
- Marinate pork for at least 3 hours or overnight.
- Chop the white onion.
- Into a Heat heavy based pan add vegetable oil and when heatead add the onion and fry ultil golden.
- Add to the pot the pork and its marinade, the coconut milk and water.
- Simmer the mixture for one hour on low heat, skimming occasionally the fat, then add the previously hard boiled eggs.
- Simmer for a another 1-1/2 hour.
- Serve with jasmine rice and garnished with some greens (preferably vietnamese/asian ones), sliced lettuce leaves, coriander.
Category Pork, Vietnamese | Tags: coconut milk,eggs,ethnic,fish sauce,pork,rice,soy sauce,star anise,Vietnamese | 5 Comments
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
- Cut the breasts into thin strips.
- In a large bowl, mix together all the ingredients and add the chicken (excepting the sambal kacang).
- Set aside to marinate for about an hour.
- Soak the skewers for 1/2 hour in a pot of water.
- Thread the chicken strips on the bamboo skewers.
- Although it is preferable to grill the chicken over hot coals, i griled them in a skillet with saome vegetable oil.
- Grill the chicken skewers until just cooked through turning the regularly to get an even roast.
- Serve on a large plate with sambal kacang as a dipping sauce and 2-3 slices of lontong (compressed rice).
- Add all the ingredients to a large bowl and whisk together until smooth. Adjust seasoning to taste I prefer it hotter.
- Take a polyethylene food bag, fill it 1/3 with rice, flatten it so you can remove the remaining air from it.
- Roll up the opening and sew it.
- Repeat the operations 1+2 until you got all bags ready.
- In a pot bring water to boil, adding a pinch of salt.
- Put in the bags of rice in the boiling water and let it boil for about an hour.
- From time to time check the water level and add enough water so the rice bags are fully submerged.
- 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.
- Cut them using a sharp wetted knife into 2 cm slices.
Category Chicken, Vietnamese | Tags: Asian,brown sugar,chicken,chili pepper,coconut milk,ethnic,finger food,galangal,ginger,Indonesian,peanut butter,rice,skewers,soy sauce,turmeric | 3 Comments
December 20, 2011 by Varga László
Ingredients (4 portions)
2 tablespoons soy sauce
1 tablespoon lemon juice
1 boneless, skinless chicken breast thinly sliced
2 tablespoons olive oil
1 yellow bell pepper
1 red bell pepper
1 chilli pepper (may it be dried)
2 ripe papayas
2 tablespoons sesame seeds for garnish
- Cut papayas into halves, deseed them and remove skin. Then slice them.
- Slice the red thinly and yellow bell pepper
- Mix the lemon juice, soy sauce in a bowl and add chicken to the mixture. Let it marinate for about half an hour.
- Heat the oil in a wok over medium-high heat, throw in the chopped garlic. chilli pepper and a tablespoon sesame seeds
- Then add to the wok the chicken with the marinade, stir it for 2 minutes.
- Add the bell peppers and cook for one more minute.
- Add the papaya, let it cook for another minute until it changes a bit its color
- Serve warm over boiled rice, garnish it with the remaining spoon of sesame seeds
Category Chicken | Tags: Asian,bell pepper,chicken,chili pepper,papaya,rice,sesame,Thai | 1 Comment