"PAPAYA SALAD WITH DRIED BEEF"

Ingredients:

• 20 lbs beef tenderloin sliced ​​along the
• 5 cloves large discharge (or 10 small bulbs) - (can be replaced with a box selling at the market mill discharge)
• 7 cups granulated sugar2 teaspoon five spices½ cup chili powder granular
• ½ cup salt
• 10 teaspoons of red food
• 12 ounces of white Sesame
• 1 teaspoon MSG (optional)
• Papaya fiber cell

Method:

- Roasted sesame yellowishTwo. Discharge grinding (milling available if purchase is to discharge to thaw)

-Mix 1 & 2 with sugar, salt, grains and spices, MSG (optional), chili powder and red food.Dividing into 4 sections spices, mixed spices with each one for all 5 lbs of meat, stuffed to infuse spices, if you want to grill the meat immediately outside the oven was about 2 hours. Otherwise, the meat can be marinated for a vast refrigerator approximately 6 hours, do not marinate too long, the meat will be dark.

Barbecue:

-Open from 250-300 degree oven until hot. Showing the meat on the grill grating, arranged for the real meat straight. When baked, leave the door half open oven for drying meat. Bake about 1 hour, the eyes become more grilled pieces of meat and about 1 hour longer (until dry meat eating). Be sure the oven is too hot will make the meat dry and fire, heat and roast time may vary depending on length of time the meat thin or thick (as Imelda experience).

-After baking, the type of meat to eat dried beef meat with oil, then dip the pan by cooking oil to boiling, reduce heat to a half (medium) and dip each piece of beef very instant and then take out and drain. Tiger usually eat non-fat, baked just finished eating, when you have to eat hot, can give very microwave reheat about 1/2 minutes is okie.Showing the bottle or box of meat very tightly covered, for about 1 month if refrigerated can last longer.

Beef liver:

-1 pound sliced ​​beef liver 1/2 hands.Marinate the liver with 2 tablespoons soya sauce, 2 teaspoons minced garlic, 1/2 teaspoon salt, 2 tablespoons sugar, 1 teaspoon five spices. Marinate the liver about 30 'to the engaged position. 

-Fish liver (liver not to pour marinade, leaving for later the liver cents) for a vast pot of boiling water was available, cook the cooked liver and fish out, drain it and bring to fried liver. Frying oil as much as fried spring rolls, fried ripe liver oil are many, fry over medium heat, when the liver is the hunt, not to the liver is too dry, will be hard to eat, loss of appetite.

- Fish liver, cut long pieces keep aside to taste, pour the oil in a pot, pan (for frying fish, etc..) Pour marinade sauce into the pan when cooking the liver to make a paste, then the liver cut pineapple pieces for stir fry.

Presentation:Showing up raw papaya liver cells with fiber tear dried beef, little basil, roasted peanut profile, chan on soy sauce mix vinegar, sugar.

"SNAIL ROLL"

How do snails do not throw much different from the traditional way rolls. Only thing special materials will necessarily somewhat and the presence of snails.

Was the most delicious stuffed snails, snails as big toe, flesh aromatic, crisp, fleshy fleshy. Comments a bit to not buy the wrong housewife with a yellow snail to snail, shell etc but irregular, yellowish color, spiraling concave, very thin, the shell mouth or damaged shells. Bulging was very difficult to buy so many housewives flexibility also replaced with stone buildings, albeit a little screw ... take the jump because small snails, but snails taste is not lost.

Quick Muoc clean buildings housing people often soaked with water wash the rice, add some sliced ??peppers to release all residual property. Building the pot boil until cooked to medium, then turn off the stove. Pour the cooked snails and wait out less heat then start building jumps. Note only get headers and then chopped, white-fleshed medium, then mixed with bacon puree only, pepper, sausage live, black mushrooms, onions, carrots states only.

Raw materials make up special flavor that leaves guise of building paper, the backbone. Rinse, then chopped and mixed with the mixture. It is also possible to mix the egg yolk of rolls, just to reduce the blades of the screws, just to stick the ingredients together.

Rice paper rolls cut in half for small building with two fingers, but still easy to just pack your mouth. Spread rice out trays, for people and his hands are browning. Liquid hand wrapped rolls to not break the fast nine. Cumbersome paper gold is quick to drain grease trap. Showing some guise leaf disk then screws up the paper presentation. Embellished gates to enjoy the paper more attractive buildings.

Nem snails to eat hot right now. Sauce can be used with traditional paper but more interesting if combined with building paper or chili mayonnaise.Nem snails can eat with rice noodles with vegetables, can also eat "play" to enjoy the tongue of the bacon fat only, the sound of live pork, the spicy aroma of the leaves guise, spine and pepper.

It is particularly attractive in the spring rolls are a combination of building materials with rustic flavor "is West" - mayonnaise. The idea will be fed up, so that things that are very eat this sauce with the rolls enter buildings. Scan paper to disk mayonnaise snails, biting pieces to hear oral cartilage loss in the building star rolls so crispy!

Strange taste sensation than a flavor of traditional paper countryside from buildings. Leisurely piece of paper buildings, the childhood memories suddenly rushing back ...

Ingredients:

Bulging	500 gr
Tofu	2 pieces
Carrots	100 gr
Cucumber	100 gr
Noodles	250 grams
Thin rice paper	20-30 pieces
Wedge nuts, edible oils	Litle
Lettuce, perilla, hung, hood.	500 grams

Method:

- Soak the salt to the empty housing in the locked you. Use dark acute intestinal infectious snails, salt water rinse again. Drain, cut into 3 screws. 

- Vegetables and shiso, nose, salads and washed. 

- Carrots, peeled cucumber, cut yarn. 

- Tofu and fried golden, crispy, cut rectangle. 

- North pan on the stove, non-aromatic onions, stir fry for snail hunting season to taste and little shiso leaves cut fibers. 

- Bun cut short, length equal to the length of the pie page. 

- Spread out rice paper, in turn presented salad vegetables, noodles, tofu, fried snails, herbs, perilla, roof rolled back. Grading Sweet and sour sauce.

Good luck !!! 

"FROZEN MEAT"

Frozen meat dish traditionally is familiar, characteristic of the North in the days of winter. Frozen meat to eat cold, cold, delicious served with rice and hot new man will feel cool on the tongue.

Stages of processing this delicious dish is relatively complex, sophisticated. Ingredients include pork meat before, lean meats, poultry (chicken breast), pepper, seaweed powder, fish sauce, pepper, salt, wedge nuts, and mushroom. And is indispensable pigskin. Pig skin that affects the toughness of the winter frost. Depending on which to taste the meat of pig skin.

                                         

Pork and pork skin scrape, drain. Lean meat chicken rinse and drain. Let the water boil, then pork, skin deo, lean chicken to simmer fire pit, picked clean spoon foam floating on the surface of the meat pan to frost in winter and more aromatic. When meat is cooked, the fish out to dry, keep the broth to make gravy.

Pork meat and pork to cool the skin and bring sliced ??pomegranate seeds, chicken pomegranate seeds can also be cut or tear the fibers. Brief broth through a sieve to remove water. For seaweed powder soluble in water used for cooking, seasoning spices, salt, wedge nuts, pepper, fish sauce to taste. Sliced ??black mushrooms, stir-fry cooked with spices, pepper for charming.

                                         

Pour a layer of seaweed into thin molds, stacking alternating shoulder pork, chicken, leather, wood ear mold until full. Then let the meat cool and refrigerate. Preference can add carrots, peas and frozen meat to be eye-catching colors.

When turning the food will mold to the disc, the bottom layer of seaweed becomes the mold surface. Frozen meat used to taste better than cold. Frozen meat can be served with sour pickles. Frozen meat is pinkish color, soft meat, fat, have a distinct aroma of meat, pepper, crunchy wood ear cartilage loss, adding the man's cool seaweed (frozen dew) will bring in the feel- cold winter day.

Besides cooking frozen pork, people can cook other meats such as meat swan, duck, chicken ... and the processing is similar to pork.

Ingredients:

- 1 pork leg about 1.3 to 1.5 kg. Scraped clean, flaming, beat out the nail keratin, washed, and then split along the foot rolls snake skin and the meat, cut into small pieces around your fingers, remove the bone (small tip is that people make available on request , very clean for you just carry on) 

- 300g pork skin, slice long fingers (you can mix it right ear sliced ??pork on). Mix this with the skin and ear skin of the sausage meat, mix marinade: 2 tsp salt + ½ teaspoon pepper, to over 40 minutes. Let the meat mixture into a pot just skin. 

- Wood ear: 100g 

- Dried mushroom: 100g

                                         

Method:

- Prepare a warm water before boiling, boiling cauldron filling flooded the meat cook for about 5 cm to boil, lower heat to simmer down slightly, and rails used repeatedly picked foam until the foam no longer up again. Cook until tender pork skin snapping, watching the water when cooking, if you see little need to take more boiling water when cooking done and meat is equally unsatisfactory. 

  

- Soak wood ear mushrooms for baking, cut wood ear half knuckles, chopped mushrooms, stir through two general things taste, both oral and mix vs. meat and water. 

- Depending on which use more or less bowl or cup, sprinkle the bottom of bowls, less destructive, scoop flesh mixture, fill the magnet into bowls, allow to cool, the mixture will freeze. Use a thin nylon bowl tightly close the meat into the refrigerator. 

- When eating, take out, press lightly with your hands evenly on the surface of meat, snake meat will block out, turning the disc, just the delicious and beautiful trays. Parents and grandparents will feel the heart of the fragrance workshop for their children during the warm days of this festival. 

  

Optional hot cooked meal of pure fish sauce with lemon pepper, pickled cucumber improvement, kimchi ... or snack.

Note:

Soft cooked or frozen meat or frozen is because the skin used more or less, if the skin to increase, frozen meat will be very hard. 

Wish you success with meat dishes were little!

"VIETNAMESE PANCAKE"

The third recipe I wan to share with you all is Vietnamese Pancake. It is very famous in Vietnam. People usually make it in the middle of October due to the weather and tradition.

Ingredients

Batter
500g rice flour
4-5 cups water
1 cup coconut cream
1 tsp turmeric
Pinch of salt
1 bunch shallots, chopped 
Vegetable oil

Filling
1 Onion sliced
Shrimps, cooked with the shell on
500g Pork belly
500g Bean sprouts, blanchedGarnish – Vietnamese mint, basil, coriander leaves 

Preparation

 

Put the pork belly into salted boiling water for 15-20 minutes. Slice thinly and set aside.
Blanch the bean sprouts in boiling water.

   

Prepare the batter by mixing the rice flour with water, coconut cream, turmeric, salt and chopped shallots.

In a frying pan, heat just enough oil to cover the pan(tip off excess) and fry a spoonful of the onions for a couple of minutes until translucent.

Pour a cup full of the batter mixture into the pan with the onion. Tilt the pan so that the mixture spreads thinly.  When the batter begins to crisp around the edge, add some shrimps, 4 or 5 slices of pork belly and a spoonful of bean sprouts. Make sure the edges don’t stick to the pan by brushing a little more oil around the edge of the pancake.Fold one half of the pancake over the ingredients and slip onto serving plate.  Serve with fresh herbs. Repeat the process.   
you can eat with the many kinds of vegetable and using fish sauce to eat with.

THANK YOU!

HOPE YOU WILL BE SUCCESSFUL!! 

"VIETNAMESE SHAKING BEEF"

Let's start with the new recipe now!!
Shaking beef with the Vietnamese's name is "BO LUC LAC". The meaning of this is we will need to shake the beef very fast to be able not to overcook the meat. 

INGREDIENT:

• 
  1 1/2 to 2 pounds beef tenderloin (filet mignon), trimmed of excess fat and cut into 1-inch cubes
• 5 garlic cloves, chopped (about 2 tablespoons)
• 2 tablespoons sugar
• 2 1/4 teaspoons kosher salt
• 1 1/4 teaspoons freshly ground black pepper
• 5 tablespoons canola oil
• 1/4 cup rice-wine vinegar
• 1/4 cup rice wine or white wine
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• Juice of 1 medium lime (about tablespoons)
• 2 bunches watercress or 1 small head red leaf lettuce, separated into leaves
• 1 red onion, peeled and thinly sliced (about 2 cups)
• 3 scallions, trimmed and cut in 1-inch lengths
• 2 tablespoons unsalted butter
• 
  
• PREPARATION: 
• In large bowl, place meat, garlic, 1 tablepsoon sugar, 2 teaspoons salt, 1 teaspoon pepper, and 1 tablespoon oil. Cover with plastic wrap and refrigerate at least 2 hours and no more than 12 hours.
  
  
  
  
  Whisk together rice-wine vinegar, wine, soy sauce, fish sauce, and 1 tablespoon sugar.
  In small ramekin, whisk together lime juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
  Arrange watercress or lettuce on four plates.
  Divide meat into 2 portions and place in two medium bowls.
  In wok or large skillet over high heat, heat 2 tablespoons oil until smoking, then add 1 portion meat in one layer. Sear until brown crust forms, about 3 to 4 minutes, then flip to brown other side, another 3 to 4 minutes. Add half of red onion slices and half scallions, and sauté, stirring, until fragrant, about 30 seconds. Add 1/3 cup vinegar mixture and shake pan to release beef, stirring if necessary. Add 1 tablespoon butter, shaking pan until butter melts. Remove meat, and repeat with remaining portion of meat and remaining onions, scallions, vinegar mixture, and butter.
  Arrange beef on top of lettuce and serve with lime dipping sauce.
  
  
  

 

HOPE THAT'S USEFUL!!
THANKS!!!





Images: google.com
Video: Youtube.com

"VIETNAMESE RICE PAPER ROLLS"

Hello!
Today, I will share with you about the recipe to make the vietnamese rice paper rolls which is one of famous foods in my hometown. 

Let's ready to start.                                   
So what do we need to prepare for the food.??

Ingredients:       

•  Lettuce 4c leaves
•  Vermicelli Noodles 1 x packet
•  Bean Shoots 1 x handful
•  Cucumber x 1
•  Prawns/Cooked Chicken (half bird)/Beef Strips (Any of the three, or you can mix them up and have a variety) or tofuif for vegetarian.
•  Tomatoes (Optional) x 1
•  Coriander (Optional) x 1 bunch
•  Rice Paper x 1 packet
•  Dipping Sauce
•  Hoisin/Soya Sauce/Sweet Chilli (Either is fine)
•  If with hoisin (optional) crush unsalted peanuts and add to sauce
•  
•  
•  
•  

Method

1. 1Prepare vegetables, wash lettuce cut into strips, wash slice cucumber into long thin strips, wash shoots, slice tomatoe, wash coriander, set aside.
2.    
3. 2Boil Vermicelli, rinse & set aside
4. 
5. 3Can buy ready cooked prawns; peel and de-vain, slice down the middle, set aside
6. 
7. 4Can buy a ready cooked chook and rip into shreds, or cut chicken into strips, marinade with oyster sauce, soya sauce, garlic, honey, salt & pepper. Quickly fry for a few minutes and set aside. Can follow same method if prefer beef, fry with butter rather than oil
8. 5Boil full kettle of water, pour into large bowl, dip one rice paper into water so is wet all over and place rice paper flat onto plate
9. 6at one end put cucumber, lettuce, tomatoe, shoots, coriander, noodles and meat of choice, roll over once, fold in edges and roll remaining til rice paper roll forms a cylinder shape.
10. 
11. 7enjoy with your dipping sauce of choice.
12. 8there you have your first rice paper roll. mix it up with the veges/salad add any other favourite veges you may like, can add more than one meat aswell. great for entrees and starters, even for lunch.
13. HOPE YOU ENJOY THIS!!
14. THANKS!!!

References:
https://www.google.com.au/imghp?hl=en&tab=wi
 http://www.youtube.com/