Fresh chilli 2
Chilli powder 1 teaspoon
bamboo skewers, soak wooden skewers in cold water for 1 hour.Remove skewers from the water, pat dry
Salt 1 tablespoons
MSG 1/4 teaspoon
Charcoal for grilling
Combine salt, chilli, chilli powder, MSG together in a large container. Add shrimp and stir gently to coat.
Preheat an outdoor grill for medium-high heat.
Thread 1 shrimp onto each skewer so that the shrimp lie flat.
Grill the shrimp on the grill on both sides until pink and opaque or until just cooked through, about 5 minutes per side
Served with chilli sauce or vietnamese lemon-pepper-salt ( muoi tieu chanh vietnam )
* Add some finely mince lemongrass or vietnamese sate sauce to chilli-salt will give the better result.
This is my family ‘s favourite dish. At weeken, my father usually make this dish when my family seat together. To eat, first take a large mustard leaf ( cai xanh) then place some herbs on, then a piece of fish on, then roll up and dip in ready made fish sauce ( nuoc mam ) below is the recipe.
1 large white fish ( about 1kg)
1 bundle of green onions
1-2 bunches of oriental mustard leaves ( cai xanh)
vietnamese greens ( green banana, pineapple, star fruits, cucumber…)
1 cup ready made dipping fish sauce ( nuoc mam )
salt and pepper
Fish : scale, clean, rub with lemon juice, wash in water which salt is added .
Cut 1-2 incesion on both sides of the fish. Sprinkle with salt and pepper.
Make a bed of green onion on a large dish. Place the fish on. Cover with the remaining green onion
Cover and cook for 7-10 minutes or until cooked through.
Lift the fish out. Served hot with herbs and greens. Each User will pick up and wrap or roll for themself.
Notes: The fish can be served with fresh rice noodles, top with oiled chopped scallion, sprinkle with deep fried oriental onion slightly pound roasted peanuts.
Gac is commonly known as trái gấc or quả gấc (trái/quả meaning “fruit”) in Vietnamese. It is known variously as Baby Jackfruit, Spiny Bitter Gourd, Sweet Gourd, Momordica Cochinchinensis or Cochinchin Gourd in English .The yellow flesh is creamy like an avocado but a bit bitter. In Vietnam gac has been traditionally used as both food and medicine .
“Gac has been shown to be especially high in lycopene content. Relative to mass, it contains up to 70 times the amount of lycopene found in tomatoes. It has also been found to contain up to 10 times the amount of beta-carotene of carrots or sweet potatoes. Additionally, the carotenoids present in gac are bound to long-chain fatty acids, resulting in what is claimed to be a more bioavailable form. There has also been recent research that suggests that gac contains a protein that may inhibit the proliferation of cancer cells.” http://en.wikipedia.org/wiki/Gac
1 kg glutinous rice, wash, soak in water for 4 hours, drain.
100 g castor sugar
500 g Gac meat, mash with a fork or process in a mixer with rice wine and 1 teaspoon salt
1 cup coconut milk or cooking oil
2 tablespoons rice wine
5 pandan leaves, tie in a knob
3 teaspoons salt
Combine the glutinous rice and the Gac meat + the remaining salt + 1/2 cup coconut milk. Place the rice mixture in the steamer. Cook for 20 minutes or until cooked
Add the remaining coconut milk and all the sugar.Turn the rice with a pair of chopstick to fold the sugar in the rice evenly. Cover and cook for another 5-10 minutes.Done. Serve hot or cold.
Xoi Gac is usually served in Tet celebration( Vietnam lunar new year), baby’s full month celebration ( according to vietnamese customs when a baby turns one month old, a ceremony is held to celebrate her/his first month.) and in wedding party. Xoi gac is also eaten as a light breakfast .