Thai fondue

Ease : 2
Cost : 3
Spicy : 2
People : 4
  • Baking :
    VN:F [1.9.22_1171]
    Rating: 0.0/5 (0 votes cast)

    Ingredients :

    • 2 L of water
    • 2 cubes of beef bouillon
    • 2 tablespoons of raw sticky rice
    • 1 tablespoon of nuoc mam sauce
    • 1 tablespoon of soy sauce
    • 1 tablespoon of chili paste
    • 1 tablespoon of sugar
    • 1 teaspoon of salt
    • 250 g of vermicelli
    • 250 g of beef
    • 250 g of pork
    • 250 g of calf liver
    • 250 g of Chinese Cabbage
    • 250 g of green beans
    • 3 cm of galangal
    • 3 kaffir leaves
    • 15 onions
    • 2 shallots
    • 2 cloves garlic
    • 2 white stalks lemongrass
    • 1 bunch basil
    • 1 bunch cilantro

    Preparation :

    Peel and chop the shallots, garlic and white of lemongrass , put the three spices in a bowl and set aside.

    Peel and chop galangal, cut into 4 pieces the kaffir leaves and reserved.

    Cut the leaves of Chinese cabbage into pieces to 5 cm and chopped coarsely the spring onions then cilantro and reserved.

    Cut thin slices of calf liver, pork and beef and reserved to refrigerator.

    In a skillet cook the raw sticky rice over high heat, stirring occasionally, until they become dark brown, then grind in a blender and reserved.

    In a saucepan heat the water over high heat then add the beef bouillon cubes, add the fish sauce, soy sauce, sugar, salt and crushed sticky rice and mix.

    Add the kaffir leaves and galangal in the broth and bring to boil.

    Pour the broth into the fondue pot that you put on medium heat to keep the simmering stock.

    Arrange the plates containing rice vermicelli, meat, cabbage, basil, cilantro, onions and then the bowl containing three spices around the pot.

    Dip pieces of meat and vegetables in broth, then in the bowl with the onion, shallots and lemongrass or in the chili sauce.

    Serve with a spicy sauce or dark soy sauce.

    Tips : you can replace the pork with chicken and veal liver by the calf’s heart.

    yuk kae jang kuk - Beef Stew
    yuk kae jang kuk is a Korean beef stew with rice noodles and eggs.
    Mapo Tofu - Mapo doufu - Ground pork with T...
    Mapo doufu can also be found in China, Korea, Japan and Taiwan, where the flavor is adapted to local...
    Mok Pa - coco fish in a foil parcel
    Ingredients : 1 kg of perch fillet ( avoid cod, salmon too fat) 5 banana leaves 5 lemon le...
    Pad Thai - fried noodles
    Pad Thai noodles are a specialty Thai is the national dish, it is widespread in all of Thailand and ...
    Khao Tom - Rice Soup
    Khao Tom is rice soup which usually take breakfast in Thailand.
    Typical Chinese fried rice
    The fried rice fried rice called in China, is a very popular dish in the Chinese world.
    Ngapi htaung - shrimp paste
    Ngapi Htaung is a shrimp paste that serves as an accompaniment to rice in Burma.
    Cantonese fondue
    The fondue is a broth in which diners cooked their ingredients in a small landing net.
    Soy noodles to salmon with vegetables
    The Japanese cuisine can be defined as the traditional cuisine of Japan, in Japanese called "ni...

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

    :wink: :-| :-x :twisted: :) 8-O :( :roll: :-P :oops: :-o :mrgreen: :lol: :idea: :-D :evil: :cry: 8) :arrow: :-? :?: :!: