Combine mutton, Chinese BBQ sauce, soy sauce and sesame seed oil. Marinade
Put lime juice, tamarind extract, fish sauce and sugar into a saucepan and bring to a boil.
Remove from heat, add in the remaining ingredients and mix well. Serve this sauce over fish fillet (cod-any white fish is good).
Rub fish with a little salt and white pepper. Steam the fish (600-800 gms) over a wok at high heat for about 5-8 minutes or until done. Pour away water from the steaming fish.
Pour the fish sauce over the fish and sprinkle chopped coriander leaves and lime slices on top. Serve with white rice.
Stir in the rice, soy sauce, accent seasoning, pepper, and bacon
hicken is baking, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes
lace the bowl aside.
Fish sauce: Fry onions and garlic until
The 2 towns most noted for their fish sauce are Phu Quoc and Phan Thiet. Check the label when buying your fish sauce, the \"nhi\" signifies a high quality sauce.
Mince your 2 cloves of garlic and shred your carrot.
Combine with the fish sauce, sugar, water, chili paste and lime juice.
Stir until the sugar dissolves. Makes about 2 cups to serve.
arm.
Add broth, chili sauce, and fish sauce; bring to a boil
Boil water with vinegar and sugar; allow it to cool.
Combine garlic, peppers, and add mixture.
Stir in the fish sauce.
Mash peppers, garlic and sugar into a paste, using mortar and pestle.
Add the fish sauce, lime juice and water.
Blend well.
Seal and refrigerate.
Combine garlic and sugar; mash together.
Squeeze juice into garlic-sugar and add 1/2 cup water and chili paste.
Stir in fish sauce a little at a time to taste.
If too salty, add water and sugar.
If too fishy, add more lemon or lime juice.
Serve in individual bowls.
In a bowl, whisk the fish sauce, sugar and crushed garlic. Add
Boil water with vinegar and sugar; allow it to cool.
Combine garlic, peppers, and add mixture.
Stir in the fish sauce.
In a medium size sauce pan add cornstarch, broth, pineapple
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
ip the duck into soy sauce.
Over high heat, cover
ke it.
The original recipe read 1 tsp fresh or
Add remaining coconut milk, sugar, fish sauce and tamarind concentrate. Simmer for
In a food processor, puree chilies, green onions, cilantro, garlic, lime juice, fish sauce and sugar until smooth. Combine with fish in a bowl.
Heat a large nonstick frying pan. Cook fish until browned on both sides and just cooked through.
Meanwhile, cook vegetables until just tender. Toss with sesame oil and kecap manis.
Serve fish with greens, steamed rice and lime wedges.