A Vietnamese Moment

6 lbs meat 1/2 cup oil 1/3 cup water 1/2 cup sugar + 3 tBs 1/2 cup fish sauce - 1 tBs (or total 7 tBs) 1/2 bunch green onion - mince up white parts 1/2 tBs pepper 2 tsB wine (or sake) 12 garlic (or 2 heads) 1/2 cup corn starch + 2 tBs 1/2 lb shallots FOR 3 lbs meat CARAMEL SAUCE 1/4 cup oil 2.5-3 tBs cup water 5.5 tBs sugar SEASONING 3.5 tBs green onion 2-3 green onion - mince up white parts 1/4 tBs pepper 1 tBs wine (or sake) 6 garlic (or 1 heads) 1/4 cup corn starch + 1 tBs 1/4 lb shallots 1. In a food processor, blend shallots and garlic. 2. Make the caramel sauce - on low heat add oil and sugar - stir frequently until you make a caramel color. Turn off heat then add fish sauce and water and mix. 3. In a large mixing boil - add meat and massage in blended shallots, garlic, and diced green onions with minced white parts. 4. Add the remainder - pepper, winte, corn starch, fish sauce water sugar oil mixture 5. Make little patties. Air fry at 400 for 10-15 mins or until ...

https://www.justonecookbook.com/hamachi-kama/

https://cjeatsrecipes.com/din-tai-fung-green-beans/

https://cjeatsrecipes.com/din-tai-fung-fried-rice/

1/4 cup water 1 tsp red vinegar 7 tsp soy sauce (lee kum - 2 tablespoons + 1 teaspoon) 3 tsp sugar

https://www.justonecookbook.com/yakitori/