Vietnamese Recipe – Stuffed Squid
Ingredients: 8 small squid 100g prawns (shelled and chopped) 40g beansprouts (chopped) 1 stalk coriander leaves, 1 stalk mint leaves (all finely chopped) 4 tbsp sesame seeds 15ml nampla / fish sauce 4 cili padi / bird’s eye, 3cm ginger (all chopped) 50ml fish stock Method: Clean squids and set aside. Combine prawns, tentacles of [...]
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Mirin – A sweet spirit-based rice liquid used predominantly in Japanese cooking. Great in basting sauces and marinades, but also good in salad dressings and stir-fries. Share on Facebook var button = document.getElementById(‘facebook_share_link_218′) || document.getElementById(‘facebook_share_icon_218′) || document.getElementById(‘facebook_share_both_218′) || document.getElementById(‘facebook_share_button_218′); if (button) { button.onclick = function(e) { var url = this.href.replace(/share\.php/, ‘sharer.php’); window.open(url,’sharer’,'toolbar=0,status=0,width=626,height=436′); return false; } [...]
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Lemon Grass – An aromatic herb, best used fresh. Trim the base, remove the tough outer layers and finely chop the inner white layers. The whole stem can also be used in dishes such as curry, but remove it before serving. Share on Facebook var button = document.getElementById(‘facebook_share_link_217′) || document.getElementById(‘facebook_share_icon_217′) || document.getElementById(‘facebook_share_both_217′) || document.getElementById(‘facebook_share_button_217′); if [...]
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