5 Mouth-Watering, Budget-Friendly Meals to Try This Weekend

Preparation:

600g beef tripe, a few cloves of garlic, a knob of ginger, 1/2 pineapple, a handful of celery, a handful of Vietnamese coriander, vegetable oil, salt, and seasoning.

Instructions:

– Clean the tripe by rubbing it with salt, vinegar, and flour to remove any unpleasant odors and impurities. Rinse thoroughly with water, then cut into bite-sized pieces. Remember to cut across the grain to ensure tenderness.

– Heat oil in a pan and sauté the garlic and ginger. Add the tripe and stir-fry for about 2 minutes on high heat. Season with salt or seasoning powder to taste. Once the tripe changes color, dish it out.

– In the same pan, add the pineapple and celery. When the celery is slightly wilted, put the tripe back in and toss in the Vietnamese coriander. Adjust the seasoning if needed.

– Stir-fry for another 1-2 minutes until the tripe is just cooked. Turn off the heat.

2. STEAMED DUCK WITH LEMONGRASS AND PEPPER

– Clean the duck and rub it with ginger and vinegar to eliminate any unpleasant odors.

– Marinate the duck with white pepper, lemongrass, ginger, onion, and seasoning. You can also add a few pieces of galangal root, kaffir lime leaves, and lemon zest to enhance the fragrance (optional but recommended).

– Steam the duck for 30-40 minutes, depending on its size.

– After 40 minutes, the duck meat should be tender and cooked through. If using a steam oven, adjust the settings accordingly. Alternatively, you can use a traditional steamer.

– Prepare the dipping sauce by mixing fish sauce, lime juice, water, sugar, and chopped garlic and chili peppers.

3. ROASTED GOOSE WITH GARLIC

Ingredients:

– 1 goose, approximately 2.5 kg.

– Marinade: 3 cloves of garlic (1 crushed, 2 sliced or minced), 2 crushed shallots, 1 crushed knob of ginger, 15 ml of white wine, 3 teaspoons of dark soy sauce, 3 tablespoons of light soy sauce, 1 teaspoon of chicken bouillon powder, 1 teaspoon of ground black pepper, 2 sprigs of Vietnamese coriander, ½ packet of five-spice powder.

(Crush or bruise the garlic, shallots, and ginger instead of mincing them to prevent burning during frying. This also makes it easier to separate the meat from the aromatics when frying.)

Instructions:

Step 1: Preparation

– Clean the goose and rub it with salt, ginger, and 20 ml of white wine to eliminate any odors.

– Rinse well and pat dry.

– Cut the goose into bite-sized pieces, approximately 3 cm each.

You can also separate one side of the goose breast and slice it thinly for stir-frying. The head, neck, and feet can be used to cook bamboo shoots.

Step 2: Marinate the Goose

Marinate the goose with all the ingredients mentioned above for at least 2 hours to allow the flavors to penetrate the meat.

Step 3: Fry the Garlic

Heat a pan over medium heat and add 500 ml of vegetable oil. Once the oil is shimmering, add the sliced garlic and fry over low heat. Stir continuously until the garlic turns golden. Depending on your preference, you can fry the garlic to a light or darker shade of gold.

(This step requires close attention to prevent burning. As soon as the garlic reaches your desired shade of gold, remove it from the oil. Overcooking the garlic will not only affect its taste but also produce harmful toxins.)

Step 4: Roast the Goose

– After removing the garlic, add the goose pieces to the pan and fry over medium heat. Turn the pieces occasionally to ensure even browning.

– When the goose turns a reddish-brown color and the meat tightens, remove it from the pan.

– Add the crushed aromatics (shallots, garlic, and ginger) that were used for marinating. Adding them at this stage prevents burning and the formation of black specks, ensuring a more aesthetically pleasing dish.

– Prepare the dipping sauce by mixing dark soy sauce, sugar, vinegar, lime juice, and chopped garlic and chili peppers.

4. BARBECUED PORK RIBS WITH GINGER AND FERMENTED RICE

Ingredients:

– 4 racks of pork ribs, cleaned and patted dry. If using a conventional air fryer, blanch the ribs in boiling water before marinating to tenderize the meat.

– 1 teaspoon of shrimp paste.

– 1 tablespoon of fermented rice.

– 1 large knob of ginger, finely chopped, or ½ knob grated.

– 2 shallots, peeled.

– ½ bulb of garlic, peeled.

Blend or grind the ginger, shallots, and garlic, then mix with the fermented rice and shrimp paste for a more intense flavor.

– 1 teaspoon of sesame oil or vegetable oil.

– 1 teaspoon of turmeric powder or grated fresh turmeric.

– 1 teaspoon of condensed milk.

Instructions:

Combine all the ingredients in a large bowl and marinate the ribs for at least 3-4 hours. For more tender and flavorful ribs, marinate overnight.

After marinating, place the ribs in an air fryer and cook at 160°C for 30 minutes. Increase the temperature to 180°C and cook for another 30 minutes.

The ribs should be tender, juicy, and fragrant. Serve and enjoy!

STEAMED CHICKEN WITH FISH SAUCE

Ingredients:

– 2.5 kg whole chicken, head and feet removed.

– 7 stalks of lemongrass, bruised.

– 3 sprigs of green peppercorns.

– 10 kaffir lime leaves, lightly bruised.

– Green chili peppers, to taste.

– 3 shallots, sliced.

– 1 small knob of ginger, sliced.

– 4 tablespoons of fish sauce.

– 1 tablespoon of chili sauce.

– 1½ tablespoons of sugar.

– 1 tablespoon of dark soy sauce.

Instructions:

Step 1: Prepare the Marinade

Combine all the ingredients for the marinade and set aside.

Step 2: Marinate the Chicken

Rub the chicken with the marinade, making sure to coat it evenly, both inside and out. Let it sit for 30 minutes in the refrigerator to allow the flavors to penetrate the meat.

Step 3: Steam the Chicken

Place the chicken in the steaming basket of your steam oven and retain the remaining marinade for later use. Steam at 110°C for 30 minutes. After the first round of steaming, open the oven and pour the reserved marinade over the chicken. Continue steaming for another 20 minutes at the same temperature. Adjust the steaming time if your chicken is smaller.

If you don’t have a steam oven, you can use a conventional steamer on the stovetop. When using a traditional steamer, add a small amount of water to the marinade and include the lemongrass, placing it underneath the chicken. Simmer over low heat until the chicken is cooked through.

Step 4: Prepare the Dipping Sauce

Mix some of the steaming liquid with salt, sugar, and ground black pepper to taste. Add sliced chili peppers and green lime wedges for a tangy kick.

Serving Suggestions:

Serve the chicken whole or tear it into pieces with your hands. It is customary to eat this dish with Vietnamese coriander. You can also serve it with a side of pickled carrots, cucumbers, and onions, prepared by soaking them in a mixture of vinegar, sugar, and salt for 30 minutes, then rinsing and draining them.

The steamed chicken with fish sauce is a delightful dish, with tender meat infused with a unique blend of flavors.