The Ultimate Winter Warmers: 5 Super Simple Recipes for Hearty, Soul-Satisfying Meals

Braised Fish

Ingredients

Fish: Basa fish is recommended, but other freshwater or brackish fish such as snakehead or carp can also be used.

Pork belly

Spices and herbs: Ginger, lemongrass, shallots, and chili peppers.

Seasonings: Sugar, fish sauce, salt, and seasoning powder.

Instructions

Prepare the ingredients

– Clean the fish and perform the necessary preparation steps.

– Cut the pork belly into bite-sized pieces.

– Grind the ginger and slice it, chop the lemongrass, and peel and chop the shallots.

Marinate the fish

– Marinate the fish with a little fish sauce and salt to allow the flavors to penetrate the fish.

Sear the pork belly

– Lightly sear the pork belly with ground ginger, lemongrass, and chopped shallots. Season to taste.

Arrange the ingredients

– Place a layer of sliced ginger at the bottom of the pot. Then, add the seared pork belly on top.

– Arrange the fish on top, ensuring it doesn’t touch the bottom of the pot to prevent burning.

Add spices and broth

– Add the chopped lemongrass, a sliced chili pepper to neutralize the fishy smell, and 2-3 whole chili peppers.

– Create a caramel sauce from sugar, then add boiling water to the pot until it covers the fish.

Braise the fish

– When the water boils, reduce the heat and braise the fish for about 45 minutes to an hour.

– Turn off the heat and let the pot cool down, then braise the fish a second time for about 10-15 minutes.

Final touches

– Open the lid and let the water in the pot reduce, helping the fish develop a firmer texture and enhancing its flavor.

– Note: Do not flip the fish while braising to avoid breaking it.

Tip

– Making your own caramel sauce will give the braised fish a richer flavor. Braising the fish twice also helps firm up the flesh and enhance its taste.

Pork Belly Stir-fried with Fermented Shrimp Paste

Ingredients

Pork belly: 300-350g

Fermented shrimp paste (mắm ruốc): 1 tablespoon

Lemongrass: 3-4 stalks

Chili peppers: 2

Garlic: 4-5 cloves

Sugar: 1/2 teaspoon (or to taste)

Cooking oil: as needed

Instructions

Clean the pork belly and pat it dry, then cut it into thin slices. Pick through the lemongrass, crush it, and chop it finely. Peel and crush the garlic, then chop it finely. Remove the stems from the chili peppers, rinse them, remove some of the seeds, and chop finely.

In a bowl, mix the fermented shrimp paste with about 1/2 bowl of water, stirring until the paste dissolves. Let it sit for a while to allow the sediment to settle, then skim off the foam and discard it.

Heat a pan over the stove and add the pork belly, stir-frying until the meat is cooked and slightly browned. Once the pork is evenly cooked, remove it from the pan and set it aside. If you don’t have any leftover grease, you can add 1 tablespoon of cooking oil to the pan.

Add the chopped garlic and lemongrass to the pan and sauté until fragrant and golden. When the garlic and lemongrass are aromatic, pour in the fermented shrimp paste mixture and stir quickly to infuse the paste and reduce the liquid slightly.

Add 1/2 teaspoon of sugar to the pan and season to taste. Then, return the stir-fried pork belly to the pan, continuing to stir to coat the meat with the paste until the sauce thickens and the meat turns a reddish-brown color.

Turn off the heat and add the chopped chili peppers, stirring to combine. If you want to enhance the appearance of the dish, you can add a few drops of annatto oil before serving.

This dish is best served hot and can be enjoyed with white rice or as a beer snack. The fermented shrimp paste adds a distinctive flavor to the stir-fry, making it more savory and appealing.

Tofu with Meat Sauce

Ingredients

Soft tofu: 1 large block

Minced meat: 200g

Eggs: 2

Soy sauce: 2-3 teaspoons

Hoisin sauce: 1 teaspoon

Cooking wine: 1 teaspoon

Chopped garlic: 1 teaspoon

Chopped ginger: a little

Salt: a pinch

Cornstarch: 1 teaspoon (mixed with 1/2 bowl of water)

Water: 1 bowl

Chopped scallions: for garnish

Instructions

Cut the tofu into slices about 0.5 cm thick. Arrange the tofu slices in a deep dish, presenting them attractively.

Crack two eggs into the center of the tofu dish and beat them with chopsticks until well combined.

Place the dish of tofu and eggs into a steamer with boiling water and steam for about 8 minutes until the eggs are cooked.

Add a little cooking oil to a small pan and sauté the minced meat until it changes color.

Add the chopped garlic and ginger to the pan and continue to sauté until fragrant.

Season with salt, soy sauce, hoisin sauce, and cooking wine. Stir to combine and allow the meat to absorb the flavors and develop an appealing color.

Pour in 1 bowl of water and simmer for about 3-5 minutes to infuse the flavors.

Dissolve the cornstarch in water and pour it into the pan, stirring until the sauce thickens. Adjust the seasoning to taste.

Finally, pour the meat mixture over the tofu and sprinkle with chopped scallions.

The tofu with meat sauce will have a sweet and savory taste, blending the softness of the tofu with the richness of the meat sauce. Enjoy this dish while it’s hot to fully appreciate the freshness and appeal of the tofu and meat!

Eggplant Braised in Meat Sauce

Ingredients

Eggplants: 3 long ones

Scallions: 2 stalks

Garlic: 3 cloves

Soy sauce: 2 tablespoons (1 tablespoon light soy sauce and 1 tablespoon dark soy sauce)

Cooking oil: 1 tablespoon

Cornstarch: 1 tablespoon

Minced meat: 100g

Ginger: 2 slices

White vinegar: 1 tablespoon

Sugar: 1 teaspoon

Fresh chili pepper: 1 (optional)

Water: ½ small bowl

Instructions

Cut the eggplants lengthwise into long pieces, then soak them in lightly salted water to prevent discoloration.

Chop the scallions, slice the chili pepper, and chop the ginger and garlic finely.

In a small bowl, mix light soy sauce, dark soy sauce, vinegar, cooking oil, sugar, cornstarch, and half a small bowl of water.

Heat oil in a pan, add the eggplants, and fry for about 2 minutes until the edges are golden brown. Then, remove them from the oil and drain excess oil.

Retain some of the oil in the pan, add the minced meat, and stir-fry until it changes color. Next, add the white parts of the scallions, ginger, garlic, and chili pepper (if using) to the pan and sauté until fragrant.

Return the fried eggplants to the pan, add the prepared sauce, and season to taste. Simmer over low heat until the eggplants are tender and the sauce thickens, then turn off the heat.

The eggplant braised in meat sauce combines the sweetness of the minced meat with the refreshing taste of eggplant, making it a perfect side dish for hot white rice. Enjoy it while it’s hot to fully appreciate its delicious flavor!

Pork Belly Braised with Pickled Vegetables

Ingredients

700g pork belly: Choose a cut with a mix of fat and lean meat for the best texture.

3 tablespoons white sugar

3 teaspoons fish sauce

3 teaspoons seasoning powder (adjust to taste)

2 bowls of pickled vegetables (dưa cải muối)

150ml brine from the pickled vegetables

Shallots: 1-2 bulbs (optional)

Instructions

Rinse the pork belly and cut it into bite-sized pieces. Boil the meat in water, and when it comes to a boil, let it cook for about 2 minutes. Remove the meat, rinse it again to get rid of any scum and excess blood, making the meat more fragrant and reducing any gaminess.

In a pan, heat 3 tablespoons of sugar until it melts and turns a caramel color. At this point, add half a bowl of water to create a coloring liquid.

Place the prepared pork belly into the pan with the coloring liquid and mix in 3 teaspoons of fish sauce and 3 teaspoons of seasoning powder.

For the pickled vegetables, retain about 150ml of the brine, squeeze out the excess liquid, and rinse them. Sauté the shallots, if using, and add the vegetables to the pan, stir-frying until they are well-coated and softened.

Add the stir-fried vegetables to the pot with the meat, along with the brine and a sliced non-spicy chili pepper. Pour in about 200ml of water and adjust the seasoning to taste.

Cover the pot and simmer for about 15 minutes. Then, remove the lid and continue cooking over low heat until the liquid reduces and the meat is tender, which should take around 35-40 minutes in total.

Notes

For the best results, use high-quality pickled vegetables.

Leaving the lid off during cooking will result in clearer braising liquid and meat. For an even clearer appearance, you can braise the meat twice.

While you can add the pickled vegetables directly without stir-frying, doing so beforehand helps them absorb the flavors and makes them chewier and tastier.

Final Product

The pork belly braised with pickled vegetables will have tender, flavorful meat, complemented by the crunchy, mildly sour vegetables. It’s a perfect combination to enjoy with white rice and is sure to brighten your mood!