Food & Receipts

The Ultimate Chef’s Guide: 2 Mouth-Watering Recipes to Impress

Are you ready to impress your family with your culinary prowess? These two simple yet mouth-watering recipes will surely do the trick!

Administrator

1 December, 2024

Delicious Pork Offal Stew (Phá Lấu)

Ingredients

– Offal: 1 kg

– Lemongrass: 2 stalks

– Galangal: 4-5 slices, thinly sliced

– Shallots: 5 bulbs

– Garlic: 5 cloves

– Fresh coconut water: 2 coconuts

– Coconut milk: 150ml

– Vietnamese coriander: A handful

– Cleaning spices: Flour, vinegar, salt, rice wine, ginger

– Marinade spices: Seasoning powder, broth powder, beef stew powder, five-spice powder, annatto oil, Korean chili powder, turmeric powder, black pepper

Instructions

Step 1: Preparation

– Clean the offal with flour and turn it inside out to remove any unpleasant odors, then rinse with water.

– Boil a pot of water with smashed ginger, 1 tablespoon of vinegar, 1 tablespoon of rice wine, and 1 teaspoon of salt. Blanch the offal, then rinse and set aside.

Step 2: Marinate

In a large bowl, combine the offal with the following spices:

– 1 tablespoon of Korean chili powder

– 1 teaspoon of five-spice powder

– 1 teaspoon of beef stew powder

– 1 tablespoon of annatto oil

– 1 teaspoon of turmeric powder

– 1 teaspoon of seasoning powder

– 1 teaspoon of broth powder

– 1/2 teaspoon of black pepper

– Smashed and minced garlic and shallots

– Smashed and cut lemongrass into sections

– Thinly sliced galangal

If you prefer it spicy, add some minced fresh chili. For a sweeter taste, you can add 1 tablespoon of sugar (optional if using fresh coconut water). Mix well and let it marinate for about 1 hour.

Step 3: Cook the Stew

– Heat oil in a pot, fry the garlic until fragrant. Then, add the marinated offal and stir-fry until slightly browned.

– Pour in enough coconut water to cover the offal. If coconut water is not available, you can use filtered water. Bring it to a boil, then reduce the heat and simmer until the offal is tender. Skim off any foam that rises to the surface for a clearer broth.

– After about 1 hour of simmering, remove the galangal and lemongrass, then add the coconut milk (do not add it at the beginning). Adjust seasoning to taste.

The final dish should have a golden, glossy appearance. The offal should be tender, and when served with crispy fried pork stomach, it creates a delightful combination. Phá Lấu is typically enjoyed with baguette or instant noodles, accompanied by Vietnamese coriander to enhance the flavor. It is best savored while still hot to fully appreciate its unique taste.

Shrimp Spring Rolls (Chả Giò Tôm)

Ingredients

– Shrimp: 300g

– Rice paper: 10-12 sheets

– Egg: 1

– Seasonings: Soy sauce, chili sauce, lemon juice, rice vinegar, sesame oil, sugar, garlic, salt, and pepper.

Instructions

– In a bowl, mix soy sauce, chili sauce, lemon juice, rice vinegar, sesame oil, sugar, minced garlic, salt, and pepper.

– Peel and devein the shrimp, leaving the tails intact for presentation. Rinse and pat them dry. Make a slit along the back of each shrimp.

– Dip the shrimp into the seasoning mixture (avoid dipping the tails). Let them marinate for about 15 minutes.

– Combine the minced shrimp with pepper, salt, and a little cornstarch. Then, wrap it around the shrimp.

– Heat oil in a pan. Cut the rice paper into triangles and roll the shrimp inside, leaving the tails exposed. Dip into the beaten egg and fry until golden brown.

– Drain the spring rolls on a paper towel and serve with chili or tomato sauce.

The Shrimp Spring Rolls will have a crispy shell and a sweet shrimp filling, making them a popular choice for parties or snacks.