Tom Rim Thit Ba Roi (Caramel Shrimp with Pork Belly) - EDIT

-

Ingredients
1/2 lb of pork belly (thit ba roi)
~10 pieces of shrimp with head on (*cut the tails off and the heads diagonally - meaning cut the eyes off)
sugar
nuoc mam
bot ngot
bot nem ga
3 tiny small red onions (thinly slice)








1. Thinly slice pork belly into little strips. 
2. In a large skillet, add a little bit of oil. Don't add too much b/c you'll get some oil from the pork belly fat. Add the meat on high heat for about 1 min. Then turn down the heat to and cover with a lid.





3. Let the pork belly cook for 3-5 mins. 
4. Add 1 PS sugar, a little bot ngot, 1/8 tsp bot nem ga, 1 PS nuoc mam. Stir and recover. Cook until softens. This should take around 7 minutes.
 
5. Turn down the heat to low. Add the shrimp and stir. Stir occasionally until shrimp is pink. Then add pepper. 


6. You don't want to stir too much b/c you want to let the juices come out of the shrimp heads. Adding/cooking the shrimp should take ~5 mins. 



Comments

Post a Comment

Popular posts from this blog

Corn Potage Soup (a la Curry House!)

-
My boo LOVES corn potage soup at Curry House so I decided to try my hand at it. Very minimal amount of ingredients and very quick to make! Made the mistake of buying frozen sweet white corn and it came out a little too sweet. Next time will try just regular corn. And also set some corn aside (before you puree it) to give it a little more texture. My imitation of Curry House's Corn Potage Soup Ingredients: - 2 tbs unsalted butter - 1/2 medium onion, diced - 2 tbs flour - 2 cups frozen or fresh corn - 1.5 cup chicken stock - 1.5 cup milk - salt and pepper to taste - green onion for garnish 1. Heat butter over medium heat. 2. When butter has melted, add diced onion. Cook until unions are translucent and then turn heat to low. 3. Add flour and stir to mix - will look a like paste 4. Slowly add chicken stock and stir while adding to prevent lumps 5. After all the stock as been added, turn heat to medium high and bring to boil 6. Once broth is boiling, add corn and ...
Read more

How to parboil bones for a clean broth

-
This technique is a solid foundation for getting a clean, soup broth for any pork or beef bone-based broth. 1. In a large bowl, add raw bones and fill with cold water. Add salt and vinegar to clean and lightly scrub. 2. Rinse 1 additional time with cold water. 3. In a large stock pot, boil water. Add bones to the broth. Boil for about 2-3 minuets to remove the impurities. 4. Dump the bones and water into a clean sink and rinse the bones with cold water to remove any residue. Best to also lightly rub off the residue with your hands. 
Read more

Gia Dau Hoa Lan Xao Toi (Tossed Asian Snow Pea Shoots)

-
Image
I've been making an effort to blog more recipes... hopefully over the next few months, I get all the recipes I want from my mom. I haven't had much practice in making these dishes on my own though because I don't like to eat my own cooking (weird, I know). My next step is perfecting these dishes... hopefully I can make my boyfriend or dad eat whatever the heck it is I make. Anyway, this dish is present at many Chinese restaurants. It's super easy and quick to make... seriously, this is done in 10 minutes! The only thing is - I don't think I translated the name into English correctly... will update when I find out what the English name is! Ingredients: 1 large bag of snow pea shoots (the market I went to didn't have snow pea shoots so I bought pea sprouts instead... tasted exactly the same! I think they are the same...) Bot nem ga (chicken broth) 9 cloves of garlic Fish Sauce (optional) Oyster Sauce 1. In a large skillet, heat cooking oil on low/mediu...
Read more