The Ultimate Snack Guide for EURO 2024: 4 Easy-to-Make, Mouth-Watering Treats

Stir-fried Pork Stomach with Sweet and Sour Sauce

Ingredients: 400 grams of pork stomach, minced garlic, seasoning powder, fish sauce, pepper, cooking oil, salt, vinegar, tomato sauce, sugar, lemongrass, scallions, and seasoning sauce.

Instructions

Clean the pork stomach by rinsing it with vinegar and salt multiple times to remove any slime and unpleasant odor. Boil some water in a pot and blanch the stomach briefly. Remove it from the water and rinse again, scraping off any remaining impurities.

Prepare a pot of water with crushed lemongrass and a pinch of seasoning powder or salt. Add the pork stomach and boil it for approximately 40 minutes. Remove the stomach from the pot and immerse it in ice-cold water to maintain its crunchy texture. Once cooled, cut the stomach into bite-sized pieces.

Heat some cooking oil in a pan and add the minced garlic, sautéing until fragrant. Mix in the tomato sauce, sugar, fish sauce, and pepper, along with a small amount of water. For those who prefer a spicier dish, you can include some chili paste or freshly chopped chilies. Once the sauce begins to boil, add the pork stomach and stir-fry until each piece is evenly coated. When the meat has absorbed the flavors and the sauce thickens, toss in some chopped scallions, give it a final stir, and turn off the heat. Serve the dish on a plate and enjoy!

Chicken and Cabbage Salad

This is an incredibly simple dish with easily accessible ingredients. Boil and shred or chop cooked chicken into bite-sized pieces (you can use any part of the chicken you prefer). You will also need cabbage (either regular or purple cabbage will work). Prepare some roasted peanuts, removing their thin skin and lightly crushing them, along with some mint and coriander leaves. To enhance the appeal of the salad, you can add shredded carrots and thinly sliced onions. For the dressing, you’ll need fish sauce, sugar, garlic, chilies, and lime.

Clean and shred or finely slice the cabbage. Wash the herbs and chop them finely. To make the dressing, mix 2 tablespoons of fish sauce with 1.5 tablespoons of lime juice and 2 tablespoons of sugar. Adjust the seasoning to your taste and add the garlic and chilies. Combine the chicken, cabbage, and dressing in a large bowl and mix well. Finally, add the herbs and crushed peanuts, giving it one last mix before serving.

Thai-style Chicken Feet

Ingredients: 500 grams of chicken feet, 500 grams of green mango, 200ml of tamarind juice, 10 quails (or small citrus fruits), 6 lemongrass stalks, 1 ginger root, 1 tablespoon of chili powder, garlic, chilies, kaffir lime leaves, fish sauce, sugar, and salt.

Clean the chicken feet with diluted salt water and remove any dirt from the skin. Cut off the nails and chop each foot in half. Alternatively, you can use pre-boned chicken feet to save time on preparation.

Place the chicken feet in a pot, cover them with water, and add a few slices of ginger, 2-3 crushed lemongrass stalks, and a pinch of salt. Boil for about 15 minutes, then remove the feet and soak them in ice-cold water to ensure they remain crispy.

For the sauce: Heat some oil in a pan and sauté the garlic. Add the tamarind juice, 2 tablespoons of fish sauce, 1 tablespoon of sugar, 1 tablespoon of chili powder, and half of the sliced lemongrass. Adjust the seasoning to your taste and continue cooking until the mixture thickens slightly. Turn off the heat and let it cool.

Peel and cut the mango into bite-sized cubes. Slice the quails, discarding the seeds. Chop the kaffir lime leaves, chilies, and the remaining lemongrass. In a bowl, combine the chicken feet, mango, quails, lemongrass, kaffir lime leaves, chilies, and the remaining sliced lemongrass. Pour the cooled sauce over the mixture and stir well. Transfer the dish to a container, cover, and refrigerate for about 2 hours to allow the flavors to meld.

Spicy Dried Squid with Sweet and Sour Sauce

Ingredients: Dried squid, Korean chili powder, cooking oil, fish sauce, and sugar.

Rinse the dried squid with water and pat it dry. You can also soak the squid in beer to enhance its flavor. Grill the squid (using a pan, alcohol burner, or air fryer). Once grilled, shred the squid into thin strips.

Heat some cooking oil in a pan and add the fish sauce, sugar, and chili powder, stirring to combine. When the mixture boils, add the shredded squid and mix well. Continue cooking until the squid absorbs the flavors and the sauce thickens. Turn off the heat and serve the squid on a plate. Enjoy it once it has cooled down.

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