2024-07-19 04:36:50
1. Mitsui Toei
Element:
– 500-600 grams of pork belly.
– Seasonings: 1 spoon shrimp paste rice noodles, 1 spoon fresh rice noodles, 1 spoon turmeric powder, 1 spoon rice seasoning (small spoon), 1 spoon cooking oil, 2 small spoons sugar, 2 chopped lemongrass, chopped 4 dried onion branches and 100 ml of galangal juice (mash 1 large galangal and mix it with 100 ml of water to get the juice, keeping the galangal residue).
– 1 egg yolk, 20 grams of fried powder, galangal residue, mac mol leaves.
Production:
Wash the pork belly, drain, then marinate the meat with 1 tbsp shrimp paste pho, 1 tbsp fresh pho, 1 tbsp turmeric powder, 1 tbsp rice seasoning, 1 tbsp and 2 tbsp rice cooking oil. A small spoon of sugar, 2 chopped lemongrass, 4 chopped dry onions, 100ml galangal juice (mash 1 galangal, mix with 100ml water to get the juice, keep the galangal residue), within 1 hour.
Then add in order: 1 egg yolk, 20 grams of fried powder, and galangal residue, mix well.
Add mac mol leaves and finally add 20g crispy fried powder and mix well.
Then, grill or sauté in oil in an oil-free frying pan. Place the pot on the stove, heat the pot until it is hot enough, add the oil, bring the oil to a boil, add the meat, and cook over high heat until the meat turns golden brown, turning it over so that the galangal and flour stick to the meat.
Quickly take out the browned meat, add fragrant roasted white sesame seeds, and it’s done.
The galangal pork belly is crispy on the outside and tender on the inside, with the aroma of galangal mixed with the delicious mac honey leaves. Galangal Fried Pork Belly is perfect with rice or as a snack.
2. Stir-fried three chickens with chili and lemon
Prepare materials:
– Pork belly: 400-500 grams
– 4-5 lemongrass, 3-5 garlic cloves, 2 chili peppers
– Salt, fish sauce, cooking oil.
Production:
Wash the lemongrass, crush and chop. Peel the garlic, wash, crush and chop. Remove the stems from the peppers, wash them, remove the seeds and chop them finely. If you are afraid of spicy food, you can use chili!
Wash the pork belly and drain it with paper.
Place the meat in a large bowl and add 1/2 lemongrass, garlic, cayenne pepper, a pinch of salt and 1/2 teaspoon fish sauce. Rub the spices evenly around the pork belly. For this meat dish, you should marinate it for regarding 4-5 hours or leave it in the refrigerator to marinate overnight.
Place the pot on the stove, dry the pot and add 1 tablespoon cooking oil. Remove lemongrass, garlic, and cayenne pepper from the meat so it doesn’t burn when fried. Then add the meat and fry until golden brown on all sides.
Take another pan and place it on the stove. Once the pan is dry, skim off the excess oil while frying the meat. Then add the remaining lemongrass, garlic and cayenne pepper and sauté until golden brown and place in a bowl.
When the meat is evenly browned, place it on a plate and use absorbent paper to absorb the surrounding oil to reduce fat. Then cut into bite-sized pieces and arrange on a plate. Sprinkle sauteed lemongrass, garlic and chilli on top and serve with fried meat.
The fried pork belly pieces are rich in spices, sweet and delicious, and mixed with the fragrance of lemongrass, which is really tempting.
3. Stir-fried tri-tips with soy sauce
Prepare:
– Pork belly: 300-350 grams
– 1 tablespoon Hue shrimp paste
– 3-4 lemongrass stalks, 2 chili peppers, 4-5 garlic cloves, sugar, cooking oil.
Production:
Wash the pork belly, drain and slice thinly as you would for a roast or stir-fry.
Wash the lemongrass, crush and chop. Peel the garlic, wash, crush and chop. Remove stems from peppers, wash, remove seeds and chop finely.
Put the shrimp paste into a bowl of rice, add regarding 1/2 bowl of water, stir evenly, let it sit, and skim off the residue.
– Add the meat to the pan and stir until the meat is al dente and slightly charred.
– Place the meat on a separate plate and if there is no excess fat, add 1 tablespoon cooking oil. Then add minced garlic and lemongrass and saute until fragrant. When the garlic and lemongrass are golden brown, add the shrimp paste to the pan and stir quickly, allowing the water to dry slightly, add 1/2 teaspoon sugar, and season to taste.
– Add the fried meat above and stir-fry until the meat is combined with the shrimp paste, the water dries up and thickens, and the meat turns yellow. Turn off the heat, add chopped chili and stir-fry evenly, then put the meat into a plate. If you want to make the dish more colorful and attractive, add a little cashew oil. This dish is delicious served hot with rice. To accompany this stir-fried pork belly with shrimp paste, a plate of cucumber slices or a plate of shredded green mango is indispensable. The pork belly pieces are fatty and rich, mixed with the typical aroma of fish sauce, lemongrass, and a little spicy pepper, which is really tempting.
4. Pork and shrimp paste
Ingredients for making shrimp paste stew:
– Lean butt meat: 650 grams (purée or chopped).
– Pork belly: 350 grams (can also be ground or chopped).
– Shrimp paste: 110 grams.
– Shrimp paste: 55 grams.
– Grate and press the galangal to obtain juice: 100 ml.
-Pepper: 1 tsp.
– Lemongrass: 5 plants.
– Dried onions: 5 bulbs.
– Sugar: 1-2 tablespoons.
How to make shrimp paste stew:
Mix the lean minced pork with the minced pork belly.
Mix shrimp paste and shrimp paste together. When marinating, stir only 2/3 into the ingredients and leave 1/3 for seasoning when cooking over low heat to make the taste more rounded.
Mix chopped lemongrass and dried onions and marinate with the minced meat.
When adding galangal juice to meat, it should be strained, leaving the sediment underneath.
Add sugar to the meat mixture, mix all ingredients evenly, then cover the meat bowl and marinate in the refrigerator for regarding 3-4 hours. If you have time, you can also marinate overnight.
When the marinating time is up, add the marinated meat mixture to the pot and start cooking.
Note, remember to stir constantly when cooking over low heat to prevent the bottom of the pot from burning.
Cook until the meat turns golden brown, a lot of fat comes out, and the meat becomes firm, then turn off the heat.
The meat stewed in shrimp paste has a rich flavor, mixed with the aroma of galangal, onion, and lemongrass, which is extremely tempting.
In winter, if you can eat steamed pork with shrimp paste and white rice, you don’t have to worry regarding the taste, and it’s very tempting. If you make a lot, you can store it in the refrigerator for later! When you need it, just take it out and distill it.
grilled shrimp
Prepare:
– 250 grams of river cloves, 1 handful of chives, appropriate amount of oil and salt, 1 white part of onion, 2 slices of ginger, 2 cloves of garlic, 1/2 teaspoon of cooking wine
Production:
– Wash and drain shrimps. Pick the leeks, wash and drain.
– Chopped onions. Chop garlic and ginger.
– Heat cooking oil in a pan, then add garlic, onion and ginger and sauté until fragrant.
– Then add the shrimp and stir until it changes color and becomes fragrant.
– Then add the white part of the leek first, add cooking wine and salt, stir evenly until absorbed. Finally add the leeks, stir well and turn off the heat.
Pour the fried shrimps and leeks into a plate and eat with rice! The standard braised shrimp and leeks are braised and crispy, fragrant and rich in flavor!
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