The weekend menu is rich and delicious

The fish bought is cleaned, marinated with a little salt, seasoning, pepper and minced shallot. Then coat the fish with a thin layer of cornstarch and fry until golden brown.

Shredded cabbage and carrots. Fry oil with fragrant garlic. Put everything in a quick stir-fry over high heat. When just cooked, add a little seasoning and stir well, turn off the heat and put on a plate.

Pickled spinach and washed. Bring a pot of water to a boil, add a little salt, and then add amaranth. When the water boils again, remove the vegetables to a bowl of cold water to keep the beautiful green color.

Hard-boiled eggs, then soaked with garlic fish sauce used as a dipping sauce when eating boiled vegetables is a familiar combination.

The cabbage is bought and separated into sheaths, leaving the beautiful leaves and drying in the sun. Then rinse thoroughly and dry. Dissolve granulated salt, sugar, vinegar in 1 liter of boiling water to cool.

Put each cabbage sheath in a glass jar, pour in the mixed water and add a few chili peppers. Use a bamboo stick to block the melon so that the melon is completely submerged in the water. When the sauerkraut is just eaten, we cut it into pieces and serve it on a plate!

Shrimp peeled with back only, marinated with seasoning seeds, minced purple onion and ground pepper. Leave for 10 minutes for the shrimp to absorb the seasoning.

Taro potatoes are peeled, soaked and washed thoroughly, then drained. Dried potatoes are fried until golden brown.

Fry cooking oil with lemongrass, garlic and red onion until fragrant, lower the heat to low and then add the curry powder. Continue to add shrimp, stir until the shrimp meat is hunted, then remove the shrimp to a plate.

Add the taro to the pot, stir the potatoes to soak up the curry oil. Add a little seasoning, then add boiling water.

When the potatoes are cooked, put the shrimp back in the pot, add Ong Tho condensed milk and coconut milk. Season to taste, then turn off the heat, add the chopped onion and are done.

Longan is known to be a fruit that can aid wound healing and increase longevity. It helps fight free radical molecules in the body and protects cells from damage. At the same time, longan also works to reduce the risk of some cancers.

Longan’s rich source of vitamin C protects the body from common diseases such as colds and flu. In addition, vitamin C in the longan also helps to beautify the skin.