dried shrimp

In Hong Kong in the 1980s, when expensive Cognac was all the rage, legend has it that some smart cook at the Spring Moon restaurant in the Peninsula Hotel on Kowloon got it into his head to name the funky new condiment he’d come up with after the status mark on the bottle of Remy Martin at the bar: “XO,” extra old, rare, very expensive. The stuff was a hit: dried scallops and dried shrimp, a ton of chiles, a faint pork-smokiness and a whisper of allium, expensive to make and worth it for the flavor-enhancing pop. By the end of the decade, XO sauce was on menus all over Hong Kong and eventually the world. Recipes for XO vary wildly, save for those scallops and shrimp. Mine derives from the teachings of Diana Kuan, who included a formidable XO in her 2019 cookbook, “Red Hot Kitchen.”

XO Sauce

dried scallops (ideally dinner-size)

red chiles,

jalapeño

garlic cloves,

shallots,

shrimp

bacon,

neutral oil,

dark brown sugar

Place the scallops in a steamer insert, and fit the insert into a small pot with about an inch of water beneath the bottom of the insert. Bring the water to a boil over high heat.

Once the water boils, cover the pot, and steam over medium heat until the scallops are soft, 20 minutes or so. Transfer the scallops to a medium bowl, and save about 1/2 cup of the liquid remaining in the pot. When the scallops are cool to the touch, break them up with your fingers, and transfer to a food processor. Pulse until they have turned into fine threads. Scrape the shredded scallops back into the bowl.

Place the dried chiles, fresh chiles and garlic in the food processor, and pulse until the mixture forms a paste that sticks to the sides of the work bowl, scraping down the sides as needed. (This may take a few minutes.) Scrape the chile-garlic paste into the bowl with the shredded scallops.

Place the shallots, dried shrimp and bacon in the food processor, and pulse until minced.

Heat a large wok or skillet over medium-high. When it is very hot, add the oil, and swirl to coat the surface of the wok or skillet. Add the shallot mixture, and stir-fry until the mixture is very fragrant and beginning to crisp, 4 to 5 minutes. Add the brown sugar, and stir-fry again until the mixture starts to caramelize, 30 to 45 seconds.

Add the shredded scallop mixture and stir-fry for another 30 to 45 seconds, then add the reserved cooking water from the scallops. Cook until the liquid is almost evaporated, about 1 minute. Transfer to a lidded glass container, and let cool. Once mixture has cooled, cover, and refrigerate. Refrigerated, the XO sauce will keep up to 1 month.

Crack out the barbie and try this tasty recipe, guaranteed to impress your friends and family.

Satay prawns with green papaya salad

green prawns, peeled (tails intact), deveined

(10 grams) dried shrimp (optional – from Asian supermarkets)

garlic

red chillies, thinly sliced

(60 milliliters) fish sauce

brown sugar

limes

(about 300 grams) large green papaya, peeled, shredded

cherry tomatoes, halved

snake beans, blanched, refreshed,

peanuts,

(140 grams) crunchy peanut butter

Asian (red) eschalot, chopped

tbs fish sauce

red chilli, chopped

tsp turmeric

coriander

(160 milliliters) coconut milk

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977441057001&=domain=del

5348771529001-5977441057001

Dried anchovy, shrimp, and shiitake mushroom make wonderful homemade all-natural flavor enhancers in Korean cooking. They are easy to prepare at home.

All-Natural Homemade Korean Flavor Enhancers

anchovy (deveined and head removed)

shiitake mushroom

For anchovy powder. heat a skillet over medium heat, toast the anchovies until they are very dry and toasty, about 2 minutes. Transfer them to a plate lined with paper towel and let them cool completely. Place them in a blender and process until powdered. Store them in an airtight container.

For shrimp powder, toast the shrimps in a skillet over medium heat until dry. transfer them to a plate lined with paper towel and let them cool completely. Place them in a blender and process until powdered. Store them in an airtight container.

For mushroom powder, place them in a blender and process until powdered. Store them in an airtight container.

A fresh spring roll made with a rice paper wrapper, filled with thinly sliced eggs, Chinese sausage, jicama, carrots, dried shrimp, and Thai basil leaves.

Vietnamese Jicama, Carrot, Egg &amp; Chinese Sausage Spring Rolls (Bo Bia)

jicama

carrot

shallots

Chinese sausages

eggs

sea salt

Thai basil

rice paper wrapper

vegetable oil (divided)

Vietnamese peanut sauce

Prepare the ingredients

Soak the dried shrimp in hot water for 10 minutes, or until softened, then drain. Peel the jicama and slice it into matchsticks. Peel the carrot and slice at a diagonal for more surface area then slice into matchsticks. Peel and thinly slice the shallots.

Cook dried shrimp, jicama and carrots

 Add about 1 tablespoon of vegetable oil to the skillet. Heat on high. Add sliced shallots and sauté until fragrant (about 20 seconds). Add dried shrimp. Pan fry for another 20 seconds. Add sliced jicama and carrots. Stir evenly and cook for about 15 minutes or until limp. Season with salt then transfer the mixture into a bowl and set aside. Clear the skillet and return to stove.

Cook the Chinese Sausage

Add water to a large nonstick skillet and boil the Chinese sausage for about 5 minutes. Remove from water and once cooled, thinly slice at a diagonal and set aside. Discard water from the skillet and return it to the stove.

Cook the eggs

Add about a tablespoon of vegetable oil to the empty skillet and heat on medium-high. Use a pastry brush or tilt the skillet to spread the oil evenly all over the skillet, including the slides. Add half of the beaten eggs. Swirl it around to get a thin layer. Cook for about 30 seconds or until it is no longer runny. Slide the thin sheet of eggs onto a plate and set it aside. Repeat with another tablespoon of vegetable oil and the remaining half of the beaten eggs. Place the two egg sheets on top of each other. Roll them up then thinly slice them into ribbons. Set aside.

Assemble

Wet your rice paper quickly water then transfer it to a large plate or a clean flat surface. Place a few basil leaves towards the bottom of the moistened rice paper. Next, add the jicama, carrot, and shrimp mixture. Add a few ribbons of egg then a few slices of Chinese sausage. Start rolling everything up from the bottom, tucking and rolling until you get halfway up on the rice paper. Fold in the sides then continue to roll up to seal. See illustrations above.

Finish

https://www.youtube.com/watch?v=O_-u5b1udCQ

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Vietnamese jicama and carrot spring rolls (Bo Bia)

Ingredients

1 jicama (peel and cut into matchsticks)
1 carrot (peel and cut into matchsticks)
4 Chinese sausages (boil for 5 minutes; slice thin)
5 eggs (beaten)
4 large shallots (peel and slice thin)
½ cup of dried salted shrimp (soak in hot water for 10 minutes then drain)
½ teaspoon of sea salt
Thai basil leaves
Rice paper wrappers
Oil

Instructions

In a large skillet, heat up a small amount of oil on medium-high. Add half of the beaten eggs. Swirl the eggs to get a thin layer. Cook until it's no longer runny. Transfer to a plate. Repeat with the other half. Slice eggs into ribbons. Set aside.
In the empty skillet, add a small amount of oil. Add shallots and fry until fragrant. Add dried shrimp, jicama, carrots, and salt. Cook for about 5 minutes then set aside.
To assemble, wet rice paper in water then transfer to a plate. Add the jicama mixture, egg ribbons, Chinese sausage, and Thai basil leaves. Roll everything up midway, fold the sides, then roll up to seal.
Serve with peanut sauce and enjoy.

#Vietnamesefood #peanutsauce #springrolls

Vietnamese jicama, carrot and sausage spring rolls (Bo Bia)

Mam Kho Quet is a sauce and vegetable dish derived from poverty when Vietnamese farmers had plentiful vegetables but very little protein. The dipping sauce is made by caramelizing fish sauce and sugar in a small clay pot with a small amount of pork, dried shrimp, dried fish, and/or pork fat. The sauce is then served in the clay pot alongside a platter of fresh and boiled vegetables, such as cucumbers, carrots, broccoli, daikon, okra and squash. This dipping sauce is all about stretching a small amount of protein to add calories, as well as flavor, to an otherwise meager meal of mostly vegetables. Although, Mam Kho Quet is a Vietnamese peasant dish, you can find it nowadays in many high-end restaurants all over Saigon. It's a taste of the past that is making its way back to mainstream Vietnam. Plus, it’s a great way to eat your vegetables!

Vietnamese Vegetable Dipping Sauce with Caramelized Fish Sauce (Mắm Kho Quẹt)

oz pork fat

shallot (slice thinly)

tablespoon dried shrimp (about 10 small shrimp, presoak

garlic (roughly chop)

fish sauce

sugar

black pepper

Red chili peppers (optional)

Cucumbers, carrots, broccoli, cauliflower

Daikon, okra, bitter melon, opo squash, or winter melon

Render Pork Fat

In a very small clay pot, render the pork fat over medium heat until it becomes golden brown and crispy. Remove the fried pork fat and set it aside.

Sauté Aromatics

To the rendered pork fat, add shallot, dried shrimp, and garlic. Sauté over medium heat until fragrant, about 1-2 minutes.

Make the Sauce

Add fish sauce and sugar to the pot. Cook for 2-3 minutes, stirring occasionally, until the mixture begins to boil and slightly thickens. Turn off the heat.

Finish and Serve

Top the sauce with a pinch of black pepper, the reserved fried pork fat, and optional red chili peppers for a spicy kick. Serve the sauce directly in the clay pot (or transfer to a serving bowl) alongside a platter of vegetables for dipping.

https://www.youtube.com/watch?v=QGy9Ul73V-Q

#VietnameseFood #VietnameseCuisine #VietnameseRecipes #VietnameseHomecooking

Mam Kho Quet is a sauce and vegetable dish derived from poverty when Vietnamese farmers had plentiful vegetables but very little protein. The dipping sauce is made by caramelizing fish sauce and sugar in a small clay pot with a small amount of pork, dried shrimp, dried fish, and/or pork fat. 

The sauce is then served in the clay pot alongside a platter of fresh and boiled vegetables, such as cucumbers, carrots, broccoli, daikon, okra and squash. 

This dipping sauce is all about stretching a small amount of protein to add calories, as well as flavor, to an otherwise meager meal of mostly vegetables.

Although, Mam Kho Quet is a Vietnamese peasant dish, you can find it nowadays in many high-end restaurants all over Saigon. It's a taste of the past that is making its way back to mainstream Vietnam. Plus, it’s a great way to eat your vegetables!

Vietnamese Vegetable Dipping Sauce With Caramelized Fish Sauce (Mam Kho Quet)

Serves 3-4

INGREDIENTS
5 oz pork fat (cut into small cubes)
1 small shallot (slice thinly)
1 tablespoon dried shrimp (about 10 small shrimp, presoak in warm water to soften then drain dry; chop coarsely)
1 garlic clove (roughly chop)
3 tablespoons good quality fish sauce
4 tablespoons granulated sugar
Pinch black pepper
1-4 chili peppers (optional)
Assorted fresh and boiled vegetables cut into sticks or bite sizes (cucumbers, carrots, broccoli, cauliflower, daikon, okra, bitter melon, op squash, winter melon, etc.)

INSTRUCTIONS
In the very small clay pot, render pork fat until golden brown and crispy. Remove fried pork fat and set aside. To the rendered pork fat, add shallot, dried shrimp and garlic. Saute until fragrant.
Add fish sauce and sugar. Cook for 2-3 minutes until the mixture starts to boil and slightly thickens. Turn off heat.
Top with black pepper, fried pork fat and chili peppers. Serve sauce in a clay pot with fresh and/or boiled vegetables.

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