July 25, 2018 by Varga László
Ingredients (1-2 servings):
- 400 g Vietnamese hard shell clams
- 300 ml elderflower cordial
- 2-3 garlic cloves
- 1 teaspoon ginger freshly minced
- 1 small dried red chili
- 1-2 teaspoons fish sauce
- 1 lime
- 1-2 green onions
- If using frozen clams, leave them in cold water for half an hour or so.
- Wash them in two bowls of water until the water in the bowl is clear.
- Chop the garlic.
- Chop the ginger.
- Chop the dried chili into flakes.
- Chop the green onion and parley.
- Cut the lime into wedges.
- Place the clams into a smaller pot, add the garlic, ginger, chili flakes and pour the elder flower cordial just enough to cover them all with liquid.
- Squeeze the juice of quarter of a lime.
- Cover with a lid and cook for 4-5 minutes until the clams have opened.
- Adjust the taste with fish salt and black pepper to your liking.
- Serve with chopped green onions, chopped parley and some lime wedges.
Category Asian, Seafood, Soup, Vietnamese | Tags: chili pepper,clams,garlic,ginger,green onions,lime,quick,seafood,soup,Vietnamese | No Comments
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