Ingredients :
Preparation :
Mix the sauce nuoc mam, water, vinegar and sugar in a bowl, heat it for 5 minutes until sugar is completely dissolved, add the pepper and chop the carrots into thin strips and allow to cool .
Serve with nems.
Ingrédients :
Préparation :
Spread shrimp paste and wrap in aluminum foil.
Wrap also onion and garlic in foil and put them on the grill with shrimp paste a few minutes.
Then pounded in a mortar, and add the powdered dried shrimp, chili, salt and lemon juice. You must obtain a paste.
It is eaten in very small quantities with rice.
Ingredients :
Preparation :
Heat a wok with oil and saute garlic and onion over low heat until the mixture is doré.Réserver.
Garlic and onions are crisp and darken as they cool.
Using the same oil, fry the shrimp powder for about 5 minutes.
Add chili powder, salt and shrimp paste mixed with vinegar.
Combine ingredients and fry until crisp.
Remove from heat and let cool completely.
Stir fried garlic and onion, stirring well.
Store in an airtight jar, it can keep for weeks.
serve with rice.
Ingredients :
Preparation :
Peel and grate the mango. Soak the dried shrimp in ½ cup of water for 30 minutes then drain well.
Chop the mint, the green onion, thai basil and mince shallot.
Heat a small saucepan lightly oiled, add the dried shrimp and saute quickly enough to give them a nice crunchy texture.
Transfer to a blender and blend coarsely and set aside.
In a large bowl, combine lime juice, nuoc mam sauce, sugar, salt and fresh chili .
Add shallots, mango, shrimp, mint, the green onion and the thai basil, mix well so that are homogeneous and sprinkle with crushed peanuts.
Serve.
Tips : You can add grated carrots and serve this salad as an appetizer or side dish with sticky rice or white.
Anecdotes : In Cambodia this dish can be served as an entry or basic dish with fried marinated chicken or fried fish or during some occasion as party with friends or family.
Ingredients :
Preparation :
Put soy sauce, oyster sauce, sugar and 3 tablespoons of water in small bowl, stir and set aside.
Pulling on the apron of each crab, remove the top shell, then the feathery gills and viscera. Rinse quickly.
Cut each crab into quarters and break the legs gently.
Heat oil in a wok over high heat, add the crab pieces and stir fry 5 minutes until the shell became bright orange and well-cooked meat.
Add butter, ginger, garlic, chilli, black and white pepper and coriander to the wok. Sauté 30 seconds.
Add sauce mixture, stir and bring to a boil, then simmer 2 minutes. Return the crab to the wok and stir to coat in sauce.
Cook 2-3 minutes to finish cooking the crab, then garnish with onions and coriander leaves.
Serve immediately.
Astuces : we can use other varieties of crabs: mud crab, Crab Flower, Blue swimmer crab, soft shell crabs.
Ingredients :
Preparation :
Fill a pressure cooker with 2 liter of water and bring to boil. Rub inside of chicken with 1 tablespoon rice wine and soy sauce. Coarsely chop 3 slices of ginger, 3 cloves garlic and 1 shallot and then mix in a blender or in a mortar.
Placing the mixture within the chicken.
When the water boils, put the chicken in water for 1 hour over low heat, not boil water so the chicken be very tender and juicy.
At the end , remove the chicken and rub with 1 tsp. tablespoons of soy sauce, sesame oil and salt, then cut the chicken into small pieces and reserve the bones and carcass.
For the chicken broth, add the chicken bones and the carcass, 3 slices of ginger and 2 minced shallots in the water which the chicken is cooked and boil for 1 to 2 hours until the broth have a strong taste of chicken.
Discard the bones and the chicken carcass and strain the broth through in a sieve or a chinois.
For rice, wash rice until water runs clear and drain well and set aside.
In a wok, put a little oil, then saute 1/2 grated ginger and 2 cloves of garlic. Add rice and salt and fry quickly for about 1-2 minutes.
Transfer rice in a pressure cooker, add 1 liter of chicken broth and pandan leaves. Follow the normal instructions for cooking rice.
For the chilli sauce, coarsely chop 10 chillies, 1 garlic cloves and 1/2 ginger, then chop in a mortar or blender, add 2 tablespoons of chicken broth, 2 tablespoons of juice of combawa and salt.
Will keep in a covered container in the refrigerator for a few days, but is best served chilled.
For the ginger sauce, coarsely chop 1 ginger and 6 cloves garlic, then chop in a blender or mortar, add 2 tablespoons of chicken broth, 2 tablespoons of juice of combawa and salt.
For chicken soup, strain the remaining broth into bowls and serve.
Finely chop 2 shallots and sprinkle in the bowls.
Serve hot.
Tips : You can cook some cabbage leaves in the rest of chicken broth before serving the soup.
Anecdotes : Chicken Rice is a dish of Chinese origin, and is often associated with Hainan and the Malaysian cooking, but it is also commonly sold in neighboring like Thailand and Singapore. It is based on the dish called Wenchang Hainan.
In malaysia the chicken rice is served with rice balls rather than a bowl of rice.
In Singapore this dish is considered the national dish of Singapore, it is also serve in the airline for international flights.
In thailand the chicken rice is a common dish, it is called Khao man kai which literally means chicken rice oiled. Khao man kai is served with cucumbers, black pudding and fresh coriandre. The sauce that accompanies this dish is done with the tauchu also known as soybean paste yellow.
Ingredients :
Preparation :
Wash the fish head and fish fillets and dry with paper towels.
Cook the steamed fish and set aside.
Heat oil in a wok and add ginger, saute on high heat for 2 to 3 minutes, add garlic and saute until the mixture is fragrant.
Add the curry paste and saute a few minutes. Add the shallots, add half the coconut milk and bring to a boil before adding the reste of coconut milk and tamarind juice.
Add okra, tomatoes, red chilli, green chilli, curry leaves, salt and sugar.
Finish preparation by adding the fish and leave to simmer 10 minutes.
Serve with rice.
Anecdotes : This dish from southern India, at first glance unprepossessing. Imagine a fish head (usually the red mullet, grouper rarely or monkfish) bathed in a spicy curry sauce.
Ingredients :
Preparation :
Mix salt, red chili and chili powder in a mortar, then add the fish from Maldives chopped into small pieces then add the onions in the mortar and crush until a fine paste.
Place in a bowl and add lemon juice, salt and mix.
You can serve with rice, the chutney, sambal, hoppers …
Tips : You can replace the onions with shallots and fish for shrimp by maldives.
Ingredients :
Preparation :
Mince the onions finely and grind the cardamom seeds.
Heat oil in skillet, saute the onions, cardamom, cinnamon, cloves, the leaves of pandanus and caloupilé, with a pinch of salt.
When the onions are golden brown, empty the biggest party of the oil to leave only the equivalent of a teaspoon.
Add chili powder and the concentrated of tamarind, mix well. Saute for 5 minutes over high heat, until mixture is deep brown and the liquid has evaporated.
Add sugar and mix well and immediately remove from fire without caramelize.
Let cool and refrigerate.
It is consumed warm or cold as an accompaniment to many dishes.
Tips : If you do not have a “rampe” pronounced “rampé”, you can replace it with a bunch of chives … but the taste will be different of course.
Ingredients :
Preparation :
If using dry coconut rehydrate with 1/4 of warm water.
Cut into chunks and chop in a blender or mortar the onions or shallots, the green chili, the garlic and mix them in a bowl.
Add coconut and mix, then add the red chili and the lime juice, salt and pepper.
Let marinate at least 2 hours in refrigerator.
Serve with rice and curry.
Tips : You can use a coconut as you empty yourself, but the work can be long if you have not used.
Anecdotes : Pol means coconut in Sinhalese.
Ingredients :
stuffing:
pancakes:
coaching:
The sauce:
Preparation :
Soak black mushrooms in a bowl of hot water for 30 minutes, drain and cut into small pieces.
Cook shallots and set a little aside, then add the garlic, the radishes , pork, the black mushrooms, salt, pepper and a little bit of glutamate.
Mix 150 g of rice flour, 75 ml of water and a pinch of salt and mix until the dough is smooth.
Cook the pancakes as thinly as possible in a pan with a little oil .
Place the pancake on a plate, place 1 tablespoon of farce in the center gently roll it to make a small roll.
When all the rolls are made, cook in a steamer on the paper baking for 20 minutes, then sprinkle with fried shallots .
Make the sauce : Mix 2 tablespoons of nuoc mam, water, sugar, vinegar, garlic and chili.
Serve with the sauce, cilantro and bean sprouts.
Anecdotes : In Vietnamese culture, this dish is often eaten when changing moon. That is to say the full moon and new moon, this dish is often asked for breakfast and lunch.
Ingredients :
Preparation :
Crush the garlic with a little sugar. Heat oil in a wok and saute garlic over low heat until it begins to change color.
Add pork and fry over medium heat, stirring constantly, to pepper, add bean sauce and stir until meat is done.
Add broth, remaining sugar and fish sauce, mix and simmer another 5 minutes.
Remove from heat.
Place in a blender or mortar the roasted peanuts.
Add chili sauce and peanuts (reserve a few crushed peanuts for garnish).
Sprinkle with peanuts and serve warm or lukewarm.
