Home Food & Receipts 5 Delicious Dishes for a Busy Weekend: Quick, Easy, and Mouth-Wateringly Good!

Food & Receipts

5 Delicious Dishes for a Busy Weekend: Quick, Easy, and Mouth-Wateringly Good!

Administrator

12 November, 2024

Pork Knuckle Braised in Lemongrass and Chili

Ingredients

1 kg pork knuckle

A few stalks of lemongrass

500 ml coconut water or filtered water

Marinade: 1 tbsp fish sauce, 2 tsp dark soy sauce, 2 tsp organic seasoning powder, 1 tsp sugar, 1 tsp ground pepper, 3 tbsp caramel sauce (made from sugar), 3 lemongrass stalks (sliced), 3 shallots (minced), 1 clove garlic (minced)

Pork Knuckle Braised in Lemongrass and Chili

Instructions

Step 1: Blanch the Pork Knuckle

Clean and cut the pork knuckle into bite-sized pieces. Place the knuckle in a pot of cold water along with a few slices of lemongrass. Bring to a boil for about 2-3 minutes, then remove and rinse with warm water to ensure it is thoroughly cleaned.

Step 2: Marinate the Pork Knuckle

Marinate the pork knuckle for about 30 minutes with the prepared marinade: a mixture of fish sauce, dark soy sauce, organic seasoning powder, sugar, ground pepper, caramel sauce, lemongrass slices, minced shallots, and garlic.

Step 3: Braise in Lemongrass and Chili

Sauté the sliced lemongrass until fragrant, then add the marinated pork knuckle and stir until it changes color. Pour in 500 ml of coconut water (or filtered water), although coconut water is preferred for its superior flavor and aesthetic appeal. Simmer over medium heat until the liquid reduces, then add the non-spicy chili slices. Continue cooking until the meat reaches your desired tenderness, and your dish is ready to be served!

This pork knuckle braised in lemongrass and chili is a simple yet mouthwatering dish that elevates your everyday rice meal.

Duck Confit

Preparation

Duck meat

Fresh coconut water

Vinegar, ginger, onion, garlic, lemongrass

Five-spice powder

Red fermented tofu

Soy sauce

Dark soy sauce

Cooking oil

Seasoning powder

Sugar

Fish sauce

Instructions:

Step 1: Prepare the Ingredients

Finely chop the onion, garlic, and lemongrass.

Rub the duck meat with a mixture of vinegar and ginger for 5-10 minutes, then rinse and pat dry. Cut the meat into bite-sized pieces.

Step 2: Marinate the Duck

Marinate the duck with the chopped onion, garlic, lemongrass, five-spice powder, red fermented tofu, soy sauce, dark soy sauce, seasoning powder, fish sauce, and sugar. Mix well and let the duck absorb the flavors for about 15 minutes.

Step 3: Pan-Fry the Duck

Heat oil in a pan over medium heat. When the oil is hot, pan-fry the marinated duck for about 5-10 minutes to seal in the juices and flavors.

Step 4: Cook the Duck Confit

Place the pan-fried duck into a pot, adding coconut water and stirring well. For best results, use a slow cooker to ensure the meat becomes tender and juicy. If you don’t have a slow cooker, a regular stove-top pot will do. Adjust the seasoning to your taste. Cook until the duck is tender and well-seasoned.

Finally, serve your delicious duck confit in a bowl, accompanied by a side of bread to soak up all the wonderful flavors.

Chicken Steamed with Loofah

Preparation

1 fresh rural chicken

300ml fresh coconut water

A handful of fresh shiitake mushrooms and baby king oyster mushrooms

Several loofahs

Chicken marinade: 5 shallots, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp turmeric oil, 1 tsp fish sauce

Instructions

Step 1: Preparation

Clean the chicken with a mixture of lemon, salt, and ginger wine to eliminate any unpleasant odors, then pat it dry.

Rinse the shiitake and king oyster mushrooms. You may want to halve the king oyster mushrooms to shorten the cooking time and make them easier to eat.

Peel and slice the loofahs into bite-sized pieces.

Step 2: Prepare the Chicken Marinade

Peel and crush the shallots, then mix them with salt, black pepper, turmeric oil, and fish sauce.

Step 3: Marinate the Chicken

Apply the marinade evenly over the surface and inside of the chicken. Gently massage the chicken to help the flavors penetrate. Let the chicken marinate for about 30 minutes.

Step 4: Steam the Chicken with Loofah

Place a layer of king oyster mushrooms at the bottom of a steamer. Put the marinated chicken on top and pour 300ml of fresh coconut water over it.

Cover and bring to a boil, then reduce the heat to low and steam for about 20 minutes.

Add the loofah and shiitake mushrooms, and continue steaming for another 10 minutes or until the chicken is cooked through.

The chicken steamed with loofah will be tender and fragrant, complemented by the natural sweetness of the loofah.

Frog Legs Braised in Lemongrass and Chili

Ingredients:

10 large frogs’ legs (cleaned)

4 lemongrass stalks

2 fresh turmeric roots

5 shallots

2 chili peppers

20ml peanut oil

Marinade: 4 tsp fish sauce, 2 tsp seasoning powder, 1 tsp sugar (adjust to taste)

Frog Legs Braised in Lemongrass and Chili

Instructions

Peel and finely chop the turmeric and shallots. Wash the lemongrass, shred it finely, and blend it into a paste.

Clean the frogs’ legs and marinate them in a mixture of fish sauce, sugar, and seasoning powder for at least 30 minutes.

Heat a pan over medium heat and add the peanut oil. When the oil is hot, add the shallots, turmeric, and lemongrass paste to the pan and sauté until fragrant and golden.

Add the marinated frogs’ legs to the pan and stir until they change color. Pour in just enough water to barely cover the meat. Bring to a boil, then reduce the heat to low and braise until the meat is tender and well-seasoned. Be sure to turn the frogs’ legs occasionally to ensure even cooking.

Continue braising until the liquid has reduced and the meat has a golden hue. Then, turn off the heat.

The frog legs braised in lemongrass and chili will be intensely fragrant, with a vibrant yellow color and a rich, savory taste. It goes perfectly with steamed white rice.

Stuffed Squid in Tomato Sauce

Preparation

Ground pork

Fresh squid

Wood ear mushrooms

Glass noodles

Fresh produce: tomatoes, cucumbers

Seasonings: Sugar, seasoning powder, fish sauce, cooking oil, tomato paste, sweet and sour sauce, garlic, shallots

Instructions

Clean the squid with salt and let it drain. Soak the glass noodles in cold water until soft, then rinse and cut into small pieces. Soak the wood ear mushrooms in hot water to rehydrate them, then mince them.

Combine the minced wood ear mushrooms, ground pork, and glass noodles. Let the mixture rest for about 10 minutes to allow the flavors to meld. Sauté the garlic and shallots in a pan until fragrant, then add the meat mixture and cook until done.

Wash the tomatoes and cucumbers, along with any other fresh produce you wish to serve. Slice the tomatoes into rounds and cut the cucumbers into wedges.

Once the squid is dry, stuff the meat mixture into the squid tubes, being careful not to overfill them. Use a toothpick to secure the opening. Steam the stuffed squid for about 15 minutes or until cooked through.

To make the tomato sauce, sauté garlic in oil, then add sugar, dark soy sauce, tomato paste, sweet and sour sauce, and seasoning powder. Simmer over low heat until the sauce thickens, then remove from the heat.

Cut the stuffed squid into rings and arrange them on a plate. Drizzle the tomato sauce over the squid and garnish with tomato slices, cucumber wedges, and fresh herbs. This dish offers a unique texture and flavor combination, and it pairs well with either tomato or chili sauce.