Название | Homestyle Vietnamese Cooking |
---|---|
Автор произведения | Nongkran Daks |
Жанр | Кулинария |
Серия | Periplus Mini Cookbook Series |
Издательство | Кулинария |
Год выпуска | 0 |
isbn | 9781462915330 |
Yields 250 ml (1 cup)
Preparation time: 10 mins
Peanut Dipping Sauce (Nuoc Leo)
185 ml (3/4 cup) water
60 ml ¼ cup) hoisin sauce
1 tablespoon tamarind juice (page 4)
120 g (½ cup) crunchy peanut butter
Combine all the ingredients in a bowl and mix until well blended.
Yields 375 ml (1½ cups)
Preparation time: 5 mins
Cooking time: 10 mins
Roasted Rice Powder
100 g (½ cup) uncooked rice grains
Preheat the oven to 120°C (250°F). Bake the rice in the oven, stirring from time to time, until the rice turns light brown. Do not overcook. Alternatively, dry-fry the rice in a skillet over low heat for 10 minutes, stirring continuously, until fragrant and light brown. Grind the roasted rice grains to a powder in a blender. Store in a tightly sealed container for up to several months.
Yields 100 g (1/3 cup)
Preparation time: 5 mins
Cooking time: 10 mins
Grilled Lemongrass Chicken Satays
500 g (1 lb) boneless chicken thighs, cubed
12 bamboo skewers, soaked in water for 1 hour before using
1 portion Fish Sauce Dip (page 6)
Marinade
2 stalks lemongrass, thick bottom part only, outer layers discarded, inner part sliced
3 shallots
1 finger-length chili, deseeded and sliced
3 cloves garlic
1 tablespoon oil
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons fish sauce
1 tablespoon honey
1 teaspoon sugar
¼ teaspoon salt
1 teaspoon sesame oil
¼ teaspoon freshly ground black pepper
1 Make the Marinade first by grinding the lemongrass, shallots, chili, garlic and oil to a smooth paste in a blender. Add all the other ingredients and mix well.
2 Pour the Marinade over the chicken cubes and mix until well coated. Allow to marinate for at least 1 hour.
3 Prepare the Fish Sauce Dip by following the recipe on page 6.
4 Thread the marinated chicken cubes onto the bamboo skewers and grill, a few at a time, on a pan grill or under a preheated broiler using medium heat for about 4 minutes on each side, until cooked.
5 Transfer to a serving platter and serve hot with the Fish Sauce Dip on the side.
Serves 4
Preparation time: 30 mins + 1 hour to marinate
Cooking time: 10 mins
Pork and Prawn Crêpes (Bahn Xeo)
A crêpe is a thin pancake with a savory or sweet filling that is popular in French cuisine. The way to eat this Vietnamese crêpe is to cut it into small portions and wrap each portion in a lettuce leaf with fresh herbs.
125 g (1 cup) rice flour
250 ml (1 cup) water
250 ml (1 cup) thick coconut milk
½ teaspoon salt
¼ teaspoon ground turmeric
1 to 2 tablespoons oil
150 g (3 cups) bean sprouts, seed coats and tails removed
2 spring onions, minced
6 fresh shiitake mushrooms, stems discarded, caps thinly sliced to yield about 1 cup
1 portion Fish Sauce Dip (page 6)
Filling
200 g (7 oz) pork, very thinly sliced
250 g (8 oz) fresh medium prawns, peeled and deveined
4 cloves garlic, minced
1 tablespoon fish sauce
½ teaspoon sugar
Конец ознакомительного фрагмента.
Текст предоставлен ООО «ЛитРес».
Прочитайте эту книгу целиком, купив полную легальную версию на ЛитРес.
Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.