This afternoon’s suggested dinner will feature the following dishes:
– Boiled tilapia: 65,000 VND
– Sour clam soup: 35,000 VND
– Fried pork with bean sprouts: VND 25,000
– Pickled cabbage: 5,000 VND
Total: 140,000 VND
Preparation: – Snakehead: 400-500g. You can replace it with mackerel, flying fish or other sea fish that you like – Tomato: 4-5 pieces – 1 dried red onion, 1 chili, 1 stick of ginger and scallion – Salt, seasoning, fish sauce, cooking oil, sugar .
When making boiled tilapia, you choose to buy fresh tilapia, bright scales, clear and shiny eyes, bright red gills, bring it back to clean the gills, fins, tail and intestines, then wash the fish in cold water with diluted salt. Then rinse with cold water so that the tilapia is clean from the fishy smell, then cut the fish in half, drain the water.
Wash the tomatoes, remove the stems, halve, remove the core and chop. Onions are peeled, washed, crushed, chopped. Chillies are washed, stems removed, sliced. Ginger peeled, washed, 1/2 crushed, the rest chopped. Leeks remove the roots, wash and cut into pieces.
Put the pan on the stove, when the pan is hot, add cooking oil, then put the fish and fry on both sides. Place the fish on a separate plate. Put the chopped onion in the pan and fry the fish on it until fragrant, then add the tomatoes with 1/2 teaspoon of seasoning powder, 1/3 teaspoon of granulated sugar and stir-fry until fragrant. When the tomatoes are cooked, add them to the pot. Then, place the lightly fried fish over the crushed ginger and chilies in the stock pot. Add 1 cup boiling water to the same stock.
Note: the water should cover the surface of the fish and simmer until the fish is cooked through, this fish dish is not dry, but still has a layer of sauce underneath. You can also fill with a pressure cooker to make it quick. When the fish is cooked, put the sliced ginger and 1 tablespoon fish sauce in the fish saucepan, then turn off the heat, sprinkle the scallion slices on top. This dish is delicious served hot with rice.
Preparation: – Shellfish: 1 kg – 2 tomatoes – 1 sour star fruit – 1 onion – laksa leaves, spring onions. – Seasonings: salt, seasoning powder.
Buy clams, wash them, then soak them in a basin full of water, you can add 2 pieces of cayenne pepper so that the shells are cleaner. Put the clams in a saucepan and boil until the clams boil, reduce the heat, add a little salt to the pan to boil the clams and stir with chopsticks to separate the clams from the shells. Pour the clams into the basket, let the boiled water settle, pour clear water to separate, discard the pulp.
Put the boiled clams into the basket, serve in a basin filled with water, take the clam meat, wash and dry. Tomatoes are washed and drained. Leeks, laksa leaves, remove roots, old roots, wash thoroughly. Wash the star fruit, remove the edges, then cut into pieces. Onions are peeled, washed and thinly sliced. Put the pot on the stove, add a spoonful of cooking oil. When the oil is hot, add the shallots and fry until fragrant, then add the scallops and a little seasoning. Then put some in a separate bowl.
Add another tablespoon of cooking oil, add 1/2 of the tomatoes and sauté until smooth. When the tomatoes are soft, add a bowl of clam stock to a boil. Boil the water for the remaining tomatoes and starfruit, cook for another 2 minutes, then add the fried clams on top, taste correction. Turn off the stove, add the chopped scallions and laksa leaves to the island and mix well, pour the soup into a bowl.
Preparation: 100g pork tenderloin, 400g bean sprouts, spring onion, salt/powder, cooked wine
Cut the pork into chopsticks, about 5 cm long, roll in coarse flour and let stand for 30 minutes. Leeks, bean sprouts, washed and drained. Sauté the garlic, ginger, add the meat and sauté until slightly charred. Next, add the bean sprouts, scallions to the island, add cooked wine, spices and you’re done.
Preparation: 1 cabbage, 1 handful of laksa leaves, salt, 1 carrot, green onion, sugar, chili
Choose green cabbage leaves, wash, dry and then finely chop. Lettuce pick young shoots, wash and cut into small pieces. Mix the filtered water with fine salt, a little sugar, a few slices of cayenne pepper. Wash and dry pickling equipment thoroughly. Put the melon in a jar then add the brine, use a bamboo grid to place it, then block the heavy object, then close the lid tightly. Pickles 2 days already sour can be eaten.