HOME-MADE VERMICELLI CRAB SOUP

Ingredient:

Original recipe makes for 3 servings

-         Vermicelli: 1kg

-         Fresh water crab: 400g

-         Mince pork: 100g

-         Dry shrimp: 50g

-         Egg: 2

-         Tofu: 3 whole pieces

-         Tomato: 4

-         Pearl onion, scallion, garlic, shrimp paste and other spices.

PREP 15mins

COOK 40mins

READY 55mins

Direction:

-         Cut tofu into small square pieces, then fry. Wash scallion, chop into long pieces. Clean and wash tomato, cut into wedges, stir fry with oil (on high heat).

-         Clean and wash crab, get the crab paste and leave it aside. Get the body of grab to crush with a bit of salt. Pour it all into a bowl, mix with water, then use your hands to squeeze it lightly.

-         Slowly pour the crab mixture into a pot. Repeat this process twice until there is no hard pieces of shell. Then mix salt, seasoning powder, sugar into the mixture that we just strain. Put it on medium heat. Lightly stir to have “rieu” firm and float up, get “rieu” out and leave aside.

-             -       Have the tomato into the broth, season again with a spoon of shrimp paste, spices to adjust the taste, then slow cook.

-         Soak dry shrimp to be soft, and process it in a food processor until fine. Mix mince dry shrimp with mince pork, egg, roughly chopped garlic onion and seasoning to make the paste. Use a spoon to scoop and drop into the boiling stock. When the pastes float up, have the dry tofu in. 

-         Fry pearl onion, then quickly pour the crab paste in, stir well and turn off the heat. You can mix this with the broth or place into each bowl.

-    Assemble vermicelli into the bowl and pour over the hot soup. Garnish with fried shallot, scallion. Served hot with bean sprout and herb.

*Taro**

Read More

CLAMS WITH PINEAPPLE AND TOMATO SOUP

Ingredients:

Original recipe makes 3 servings

-         Clam: 1kg

-         Pineapple: 1

-         Tomato: 2

-         Tamarind: 50g

-         Scallion, laksa leaf, dry pearl onion

-         Seasoning powder, fish sauce, salt

PREP 10mins

COOK 20mins

READY 30mins

 

Direction:

 Slice pineapple into small pieces, and so do tomato, thinly slice pearl onion

Clean laksa leaf, scallion, roughly chop.

Clean clams, have it in a pot and boil until the shells open, get the clam flesh out, wash again, leave the boiling broth aside.

Fry dry pearl onion, have tomato in and stir well, add clam, a bit of seasoning powder in and stir fry until fragrant. Get clams out and leave it aside.

Use the pot with clam boiling broth, put on heat, add in tamarind. Boil it up, then add pineapple, clam and cook in 4-5mins.

Sprinkle with scallion, laksa leaf and mix well, add a spoon of fish sauce in, then remove from heat.

Bon appetite!

 

 

*Taro**

Read More

TARO STICKY RICE ( XÔI NẾP KHOAI MÔN)

 Time: under 1 hour

Simple

 Cost: 20000vnđ

1.Ingredients:

·         Sticky rice: 300g

·         Taro: 200g

·         magenta plant

·         Baby coconut

·         roasted peanuts

·         white sesame, salt, sugar

Just with the rice cooker, you can also make a great food. The rice is sticky, taro is sweat and soft. Some fibers of coconut help to make yours more tasteful

 Wash the rice, make it drained. Cut the taro into small parts( see the picture). Put the magenta plant cook with 0.7 liter of water and wait to take its violet. Boil the taro with ½ of the water.

 Put the rice into the cooker with the rest of water, add some salt and boil. When the water boils, pour it out, then take the rice and taro to put into the rice cooker to cook.

Scraping the baby coconut into thin fibers. Pounding the roasted peanuts into tiny nuts; roast the sesame, mix with peanuts. Sprinkle them on the sticky rice, enjoy with the mixture above. Prefer when hot.

Lành Phạm,

Read More

COCONUT MOUSE- SPECIAL DISHES OF BEN TRE

Pay a visit to Ben Tre to enjoy wonderful coconut mouse food
 Ben Tre is famous for its coconut products; the reputation is all over the world. However, you guys may not have heard about the coconut mouse dishes here, it seems strange, right? We are going to give you some suggestions for these special dishes. Come and have a taste, you cannot forget to give a compliment.

Coconut mouse looks like a vole, but its teeth are much sharper. It gets food from the coconut, all of the nutrients. Therefore, it tastes good and delicious.

1.      Coconut mouse baked by steam rice

   Coconut mouse is processed many ways: grilled, baked, or curried… according to most of the gourmet, the most wonderful dish is coconut mouse baked by steam rice. At the time rice is cooked, the mouse is also cooked and starts to give an irresistible aroma. The meat is white and has a special flavor. Mangle the mouse and blend with laksa leaves, some black pepper, salt with chili and lemon, even much more delicious than chicken. That’s a wonderful thing to have a taste of this food.

2.      Deep fried coconut mouse

    No gourmet in Ben Tre does not know about this greasy food. In Ben Tre, especially at the end ò the year, there are a lot of coconut mice. Because they take a lot of coconut for eating, the mouse itself contains a lot of nutrients. The first reason people kill the mice are to prevent them from devastating the crops. Gradually, they realize that this is a good source of succulent food. The process to get this food is quite simple: Firstly, wash the mice carefully to give out its smell. Then, marinate the with some chili, garlic, five spice powder, fish sauce, sugar, Monosodium Glutamate in 15 minutes. Next, fry them on a pan, after a while, pour the coconut water in, turn down the fire, and turn over some times until they get brown yellow.

3.      Grilled coconut mouse

 Marinate the mouse meat with finely chopped chili, onions, garlic, citronella; Monosodium Glutamate, salt, black pepper, sugar and five spice powders in some hours to have permeable mouse meat. Then bask them in the sun shine before you grill. It’s better to use coal fire, the meat can be put on a furnace bar or tongs. Until the meat is dried, its color turn brown yellow, you can enjoy. Use with chili fish sauce, pepper salt or soy, the same of appetite. The residents here like to enjoy this dish with coconut flavor rice or sticky rice, that’s wonderful.

4.      Stewed coconut mouse

Besides, another succulent food from coconut mouse is stewed coconut mouse. After frying the marinated meat mouse, stew with some coconut milk so that the sweetness is even. When the water is penetrated into the meat, pour another amount of coconut milk, repeat this 2 to 3 times before you turn off the fire. Then sprinkle some roasted peanuts. Enjoy with salads, herbs, pepper lemon salt. Do not hesitate to visit Ben Tre to have a taste of these wonderful foods.
Susan, 

Read More