Tag Archives: Onions

The Onion is known since ancient times. It probably comes from a wild Asian centrale8. The onion was appreciated by Egyptians, Greeks, Gauls and Romans and has never ceased to be used.

The onion skin was once used for making music in the kazoo, where one of his names: flute onion.

More onion is finely chopped, plus it cooks quickly, but it changes its flavor and nutritional value. An onion loses some of its juice and flavor, so it is recommended not to prepare well in advance and not leave it on a wooden cutting board. It has more flavor and nutritional value returned briefly in oil or other fat, leaving crisp, without browning.

Tip: To remove the smell of onion from your hands, you can rub them with lemon juice. By your breath, you can know if you have eaten the onion. Cool the chewing a few sprigs of parsley or mint.

Like garlic (being from the same family), onion dissolves uric acid (responsible for the disease of gout affecting the kidneys, joints …) and fight against infections due to its sodium salts and potash while alkalizing the blood.

The Onion – especially red – helps prevent osteoporosis, thanks to its high content of quercetin, an antioxidant polyphenol family, whose activity is higher than that of isoflavones.

His other principal virtues are:

– The removal of dropsy, which is an abnormal accumulation of fluid in the body, usually in the abdomen.
– Limiting the infiltration of serous fluid in the organs, which may cause edema.
– The demonstrated effectiveness of the urinary system and prostate: best transit, limiting infections.

In addition it contains:

– Phosphorus (as in fish) “facilitating” brain-work.
– Silica, good for the arteries and facilitating the binding of calcium in bones.
– Excluding vitamins A, B, C more sulfur, iron, iodine, potassium, sodium …

Nhoam svay bekie krime – green mango salad

écrit le par
Reply

Ingredients :

  • a green mango
  • 1 lime
  • 1 tablespoon of nuoc mam sauce
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • ½ cup dried shrimp
  • 1 shallot
  • 1 teaspoon of fresh bird pepper
  • 1 tablespoon of chopped mint
  • 1 tablespoon of chopped green onions
  • 1 tablespoon of Thai basil
  • 2 tablespoons of chopped roasted peanuts crushed

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.

Chili crab et black pepper crab

écrit le par
Reply

Ingredients :

  • 3 tablespoon of soy sauce (Kecap Manis)
  • 3 tablespoon of oyster sauce
  • 3 tablespoons of powdered sugar
  • 2 kg of blue swimming crabs
  • 1 ½ tablespoons of cooking oil
  • 1 ½ tablespoons of butter
  • 1 ½ tablespoon of fresh grated ginger
  • 6 cloves garlic, minced
  • 2 red pepper, finely chopped
  • 1 ½ tablespoon of black pepper
  • 1 ½ teaspoon of white pepper
  • ¼ teaspoon of ground coriander
  • 2 onions, finely chopped
  • ¼ cup of chopped fresh cilantro
  • 3 tablespoons of water

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.

Fish head curry

écrit le par
Reply

Ingredients :

  • 1 whole fish head halved (red snapper, grouper, monkfish, salmon …)
  • 500 g of fish fillets
  • 5 tablespoons of curry paste
  • 2cm fresh ginger, thinly sliced ​​
  • 3 cloves garlic, thinly sliced ​​
  • 3 onions, thinly sliced ​​
  • 300 g of young okra (lady finger)
  • 3 quartered tomatoes
  • 6 red chillies, halved in length
  • 6 green chilies, halved in length
  • 3 sprigs curry leaves
  • 1/2 teaspoon of salt
  • 1 tablespoon of sugar
  • 1 tablespoon of tamarind mixed with ½ cup water
  • 1 cup of coconut milk
  • 5 tablespoon of sunflower oil
  • 250 g of coriander powder
  • 60 g of ground cumin
  • 150 g of chili powder
  • 30 g of rosemary powder
  • 20 g of black pepper powder
  • 10 g of fenugreek powder

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.

Lok lak – beef and lemon sauce

écrit le par
Reply

Ingredients :

  • 400 g of beef
  • 3 tomatoes
  • 1 salad
  • 1 onion
  • 1 lemon
  • 1 clove garlic
  • 1 1/2 tablespoon of sugar
  • 2 tablespoons of nuoc mam sauce
  • 2 tablespoons of soy sauce
  • 2 tablespoons of oyster sauce
  • 1 tablespoon of tapioca flour
  • ½ glass of water
  • salt, pepper

Preparation :

Put the lettuce leaves on a platter, cut the tomatoes and onion into slices and then dispose the onion and tomatoes on lettuce leaves.

Cut meat into thin slices or small dice according to your preferences and then slice the garlic.

Heat up oil in a wok and fry garlic, add meat and 1 tablespoon of sugar, the pepper, fish sauce, soy sauce and oyster sauce. Mix quickly enough to keep the meat a little underdone.

In a bowl put the tapioca flour and add the ½ cup of water, mix well so that the tapioca flour is well dissolved and pour over meat and mix well
until the sauce is slightly thick.

Adjust seasoning and pour over meat on chopped onion.

For the sauce put into a bowl the lemon juice and 2 teaspoon of salt, 1 teaspoon of sugar and 1 teaspoon of freshly ground black pepper and mix well.

serve with the white rice.

Tips : you can serve the lok lak with a fried egg and sauce is not required for this dish, because some people dislike.

Bobor sach moan – chicken soup

écrit le par
Reply

Ingredients :

  • 2 cup of rice
  • 1 chicken
  • 2  onion
  • 2 cube of chicken broth
  • 1 tablespoon of coriander seeds
  • 1 tablespoon of whole peppercorns
  • 1 tablespoon of sugar
  • 1 teaspoon of salt
  • 1 teaspoon of fried garlic
  • 3 cloves of garlic
  • 2 L of Water
  • 50 g of thaï coriander
  • 1 green onion
  • 1/2 ginger

Preparation :

In a saucepan put 2 liters of water then add onion, crushed garlic, chicken, ginger, chicken broth cubes, sugar, salt, coriander seeds and pepper. Add more water if necessary to cover the chicken.

Cook for about 50 minutes over high heat and remove chicken. To check if the chicken is cooked prick with a fork and if the blood does not flow it is cooked, if not cook a little longer if you are unsure.

Wash the rice until the water runs clear and reserved.

Remove chicken and let cool, add the rice in the broth then heat over medium heat and simmer until rice is cooked.

When the chicken has cooled, remove meat, crumble into pieces with your hands, then put them back in broth. Simmer 10 minutes over high heat.

Serve in a bowl, season with chopped coriander, green onion and fried garlic and then served hot.

Tips : You can add dried shrimp or salted soy beans or chili paste if you like spicy food.

Anecdotes : The Cambodian Bobor is a dish best served on breakfast or at lunch depending on your preferences.

Lunu miris – spicy sambal

écrit le par
Reply

Ingredients :

  • 2 medium onions chopped
  • 4 tablespoons of fish to the Maldives
  • 2 tablespoons of dry red chili
  • 1 teaspoon of chili powder
  • 2 tablespoons of lemon juice
  • salt

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.

Seeni Sambol – sambal with onion

écrit le par
Reply

Ingredients :

  • 1 kg of onions
  • 50 g of sugar
  • 8 cardamom pods
  • 2 cinnamon sticks
  • 4 cloves garlic
  • 1 tablespoon of chili powder
  • 3 tablespoons of concentrated of tamarind
  • 6 leaves of caloupilé
  • 5 cm of leaves of pandanus (rampe)
  • 50 g of ghee
  • Salt

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.

Pol Sambal – Coconut Sambal

écrit le par
Reply

Ingredients :

  • 2 cups of fresh coconut or desiccated
  • 2 small onions or shallots
  • ​​1 green chili
  • 1 clove garlic
  • 1 tablespoon of chopped red chili
  • Salt
  • 1 lime juice

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.

Cha gio – nem – pork rolls with crab

écrit le par
Reply

Ingredients :
For 24 nems

  • 1/2 cup of soy vermicelli
  • 1 small onion, finely chopped
  • 6 spring onions, finely chopped
  • 250g of minced pork or sausage
  • 185 g of crab meat
  • 1/2 teaspoon of salt
  • 1 teaspoon of fish sauce
  • 1 1/4 teaspoon of ground black pepper
  • 1/2 packet of puff pastry for spring rolls or rice
  • cooking oil
  • salad leaves
  • Fresh mint leaves
  • fresh coriander leaves
  • half cucumber slices

Preparation :

Soak some vermicelli for 10 minutes in hot water, drain and cut into 2.5 cm, with a knife.

Place in bowl with onion, spring onion, pork, crab, salt, the fish sauce and pepper. Mix well.

Place the sheets of rice dough on a damp cloth. When each sheet is softened, cut into 4 pieces. Put amidst 2 teaspoons of farce.

Fold the ends toward the center and roll it so that the farce is completely trapped. Put some water on the edges so that it does not open.

When all the rolls are ready, heat oil in a wok or deep fryer and fry until they become golden. Then drain on paper towels.

Wrap each roll in a lettuce leaf with some mint and cilantro and a slice of cucumber. Serve with rice and the nuoc cham sauce.

Tips: There are many variations of traditional spring rolls, according to farce that can be used with pork, chicken, crab and shrimp. The farce of the Imperial vietnamese recipe is only seasoned with the pepper and salt, without adding soy sauce or fish sauce or spices. It includes bean sprouts and no added herbs or aromatic plant. The farce of nem is exclusively wrapped with the rice cake. Please note that the farce should never contain oyster sauce, or bamboo shoots, or ginger or curry powder or spice or mint leaves chopped or potato, and even less soy sauce. In any case, the farce not should be cooked before rolling in the rice cake! The farce is cooked during the frying of the roll.

Anecdotes : The Nem or Cha Gio is a traditional festive dishes of Vietnam. Very popular in the ancient imperial court of Vietnam, this dish is commonly known as Pâté Imperial, Imperial roll or nem in France or Spring roll and Vietnamese Spring Roll in Anglo-Saxon. Called Nem Ran in northern Vietnam, and Cha Gio in the south, where the name “nem” instead refers to pieces of pork into squares fermented (nem chua) or a skewer of pork meatballs, baked barbecue (nem nuong).

Banh Chung – glutinous rice cake with pork

écrit le par
Reply

Ingredients :

  • 500 g of glutinous rice
  • 200 g of peeled mung beans
  • 450 g of pork loin
  • 1/2 tablespoon of sugar
  • salt, pepperMaterial:
    • a rectangular dish
    • banana leaves or parchment paper or aluminum
    • of kitchen twine
    • a pressure cooker or a rice cooker

    Preparation :

    The night before, soak in a bowl of cold water mung beans, wash the rice and soak in another bowl of cold water and leave to rise overnight.

    Drain the rice and mung beans and mash the beans and reserve.

    Prepare the stuffing in the pork: Cut the meat into cubes, place in a bowl and season with salt, pepper and sugar. Mixing, film and reserve.

    Cut long pieces of twine and have them on the bottom of your dish, crossing them. They used to pack the banh chung.

    Line the dish with aluminum foil or banana.
    Depositing a layer of uncooked rice, about 1 cm in the dish, pressing down well, recover the rice with a thin layer of mashed mung beans settle well with a spoon,place a layer of meat and pack it well, then another layer of beans and rice.

    Fold the edges of the paper toward the center, as a gift to wrap, close with the twine, tight. Gently plunge the banh chung in a pressure cooker or large pot of simmering water and cook 5 hours on low heat, ensure that water is always the same.

    Cool completely  your banh chung before eating and serve in slices or pieces.

    Tips : The Banh Chung is traditionally eaten during the Lunar New Year (Tet), served with pickled onions, pickled vegetables “dua món” and Vietnamese bologna.

    Anecdotes : Traditionally, every home should have at least one pair of Banh chung to put on the family altar. Before Tet, families often offer Banh chung to other families, and it is typical for a vietnamese family to end up with significant amounts of Banh chung long after the party. We distinguish the Banh chung (square) and Bánh Tét, cylindrical (fertility symbol).
    According to an ancient legend, the Banh chung was invented by Lang Lieu (or Tiet Lieu), winner of a competition organized by his father, King Hung Vuong VI the prince who offers the best dish will be the next king. Lang Lieu went up on the throne because the Banh chung, whose form symbolized the Earth (once thought to be square) containing rice (staple food), mung beans (symbolizing the plant) and meat (symbolizing animals or humans); more, “Bánh day” (a variant of the dish) symbolizes the sky. As the dish was meant very symbolic, succeeding generations have continued to follow this tradition and offer Banh chung and Bánh Day at the time of Tết.

Canh cu sen – Soup pork and lotus root

écrit le par
Reply

Ingredients :

  • 500 g of lean pork ribs
  • 500 g of lotus root
  • 3 spring onions
  • salt
  • 6 cups of water
  • 2 tablespoons of fish sauce

Preparation :

Cut the ribs into small squares.
Peel the lotus root thinly and cut into slices.
Chop the spring onions, including green part.
Simmer all ingredients in a saucepan with water and salt, half an hour until the meat is cooked and the liquid reduced to a third. Add the fish sauce. Serve with rice.

Mok Pa – coco fish in a foil parcel

écrit le par
Reply

Ingredients :

  • 1 kg of perch fillet ( avoid cod, salmon too fat)
  • 5 banana leaves
  • 5 lemon leaves (Makrut Bay)
  • 2 stalks lemongrass
  • 1/4 green pepper
  • 1/4 red pepper
  • 1L coconut milk
  • salt, pepper
  • 4 tablespoon of sauce nuoc mam
  • 2 tablespoons of rice flour
  • 4 egg yolks
  • 10 stems of spring onions
  • 7 sprigs of dill
  • 4 shallots
  • 1 cup of thai basil leaves
  • 1 yellow onion
  • 1/2 cup of cilantro leaves
  • Juice of lime
  • 5 cm of galangal
  • 5 cm of ginger

Preparation :

Cut the fish into cubes (removes the fishbones), brush over with lime juice, salt and pepper.

Peel the ginger and galangal and chop finely and put in a bowl, then add dill, cilantro, Thai basil, lemongrass, spring onions, yellow onion and coarsely chopped all.

Then add the rice flour, coconut milk, egg yolks and mix well, then add the fish, and the nuoc mam. Stir well and let stand the garnish 15 minutes .

Meanwhile, make half a box with banana leaves and make to hold the folding with the pieces of toothpick planted at strategic locations or to tie up.

Fill each foil parcel, and put on a piece of green pepper and red pepper in cross. Cook steamed or baked, 15 minutes.

Just before serving add a little thai basil finely chopped and dill.

Serve with khao niao (sticky rice).

Anecdotes: The Mok who is the most popular is Mok Pa (papillote fish), it is extremely fragrant with the many herbs and spices.