Dicosver the Taste of Love with Panasonic Cooking
Each area of Vietnam has its unique cuisine and flavour. Let's discover these mazing tastes with Panasonic and Masterchef Vietnam Minh Nhat to love Vietnamese food even more.
1. LANG DIEM MUNG BEAN DUMPLINGS
Ingredients
Hoa Vang Sticky Rice: 0.5kg;
Glutinous rice flour: 0.3kg;
Cudweed: 0.2kg;
Peeled Mung beans: 0.2kg;
Purple onion: 2 onions;
Pork (bacon): 0.1kg;
Banana leaves: 0.2kg;
Spices seasoning, sugar, salt, pepper
How to do
The core: Mung beans are soaked in water, then put them into the rice cooker. Pour water under the beans, add salt and cook. Take out the cooked beans, add onion oil & paste until it's flexible.
Marinate meat: add purple onion, pepper, seasoning. Then boil it until soft cooked by cooker.
Spin the mung bean paste into small balls by hand, put the meat in the middle.
Cudweed is washed, steamed, minced. Removing residue.
Use the cudweed liquid to mix with glutinous rice flour and whip until it's smooth & flexible.
Divide the dough into balls, then put the mung bean balls into it. Spin it again by hand.
The wrapper: Put the balls above into the cooker, add water with salt, oil then cook. When it cooked, take out the final mung bean dumplings from the cooker.
Spread out the sticky rice on a tray, pick every ball and sprinkle it with sticky rice. Put each one back into the cooker, flick a little water on it, turn button on, sticky rice and the core will be cooked at the same time.
When eating, pick each sticky rice ball on a plate, sprinke sesame on it, enjoy when it's hot.
2. THUA LAM SHRIMP ROLLS
Ingredients
Crayfish: 0.2kg;
Fried egg: 2 eggs;
Lean pork paste: 0.2kg;
Pork belly: 0.2kg;
Spices: Fish sauce, sugar, salt, MSG;
Basil: 0.5kg;
Green onion: 0.1kg;
Sweet & sour fish sauce:
Fish sauce: Water: Sugar: Lime Liquid
3:6:3:1 (tea spoon)
How to do
Marinate crayfish with spices, skewer on stick and fry it.
Whip eggs, thick coated 0.5cm, cut into fiber with 0.5cm of thickness, 5cm of length.
Lean pork paste cut into fiber 0.5 x 0.5 x 5cm.
Pork side meat is marinated with spices, boiled, cut into fiber 0.5 x 0.5 x 5cm.
Boil long leave of green onion.
Roll all the ingredients above together nicely.
3. BAC GIANG ROAST PORK WITH CURRY LEAF
Ingredients
Pork belly: 0.5kg;
Purple onion: 3 onion;
Garlic: 3 onion;
Pepper: a bit;
Chili: 2 chilies;
Curry leaf: 0.2kg;
Spices: Basil: 0.5kg;
Rice noodle 1kg;
Sweet & sour fish sauce:
Lime Liquid: Sugar: Fish sauce: Water
3:6:4:4 (tea spoon)
Add chili and garlic.
How to do
Wild pork belly, cut into small pieces, marinate with garlic, onion, spices to be well-tasted.
Use the curry leaf to roll the pork piece, skewer 5-6 pieces on one stick.
Put the sticks into the oven, turn on the bake mode. After 10 minutes, take it out.
Enjoy the dish with wild herbs and rice noodle.
4. QUANG NINH DIPPED CUTTLEFISH
Ingredients
Cuttlefish: 0.8kg;
Purple onion: 2 onions;
Pepper: a tea spoon;
Garlic: 2 garlics;
Spices:
Basil: A little;
Ketchup, chili sauce:
How to do
Cuttlefish is washed. Use hand towel to absorb the water. Dice the body, put the beard aside.
Put the diced cuttlefish into the grinder and grind until it's flexible.
Take out the cuttlefish paste, put it into a bowl, add minced garlic, pepper, chili, spices and mix it well. Then mix it with the diced beard.
Let the oil hot on pan. Use a small dish and pour a
little oil on top, scoop each spoon of the cuttlefish
paste and flat it, smooth the surface and then frying when the oil's hot until the coat turns into yellow and the cuttlefish inside is crispy.
5. HAI PHONG FRIED CRAB SPRING ROLLS
Ingredients
Sea crab: 0.2kg;
lean meat shavings: 0.2kg;
Shirmp: 0.2kg (peeled);
Wood ear: 2 wood ears;
Bean sprouts: 0.1kg;
Purple onion: 2 onions;
Pepper: 1 tea spoon;
Vermicelli: 50gr;
Egg: 2 egg yolks;
Spices: Rice noodle: 1kg;
Basil: 0.5kg;
Sweet & sour fish sauce:
Lime Liquid: Sugar: Fish sauce: Water
3:6:3:4 (tea spoon)
Add chili and garlic.
How to do
Take up crabmeat. Grind lean meat shavings.
Peel shirmp and cut into pieces. Peel onion, slice it.
Soak wood ear until soft, cut into fiber. Soak vermicelli, cut into fiber 3cm.
Mix all the ingredients above into an inox bowl with egg yolks and spices.
Spread rice sheet on the chopping board, scoop the mixture and put it in the middle, pack in square shape 6cm.
Let the oil hot, frying with medium heat until the rolls turn into puce & crunchy.
6. LA VONG GRILLED FISH
Ingredients
Hemibagrus fish: 0.8kg;
Galangal: 1 galangal;
Fermented rice: 5 spoons;
Shrimp paste: 2 spoons;
Tumeric: 1 spoons;
Green onion: 0.3kg;
Dills: 0.3kg;
Red pepper horn: 2 chilies;
Rice noodle: 1kg;
Roasted rice sheet: 1 sheet;
Roasted peanuts: 100gr;
The dipping sauce:
Shrimp paste: Lime Liquid: Sugar: Oil 3:3:2:1
How to do
Spices to marinate fish: thin sliced galangal & tumeric, shrimp paste; grinded galangal and fermented.
Take the fillet of fish 2.5 x 2.5 x 3cm, marinate with spices above.
Chopped green onion 5cm, chopped yarn head onion, cut red pepper horn into fiber, chopped dills like onion.
Heat the pan on the stove, put the fish into the pan & stir well, add onion and dills then mix it well.
Enjoy with rice noodle, roasted rice sheet, roasted peanuts.
The dipping sauce: Shrimp paste mix with chili & garlic.
7. THANH HOA STUFFED PANCAKE
Ingredients
Rice flour: 1 bag;
Wood Ear mushroom: 0.1kg;
Shiitake mushroom: 0.05kg;
Ground pork: 0.3kg;
Dried shrimp: 0.1kg;
Fried shallots: 0.2kg;
Herb: 0.1kg;
Fish sauce: Mixing of virgin fish sauce 5ml, water 15ml, seasoning powder 2ml and sugar 3ml.
How to do
Batter: Can use rice homemade flour or instant rice flour.
Flour mixture: mix 400g steamed rice rolls flour with 850ml water, 40ml cooking oil and a little bit salt.
(Tip: Mix steamed rice rolls flour with water in 4
hours, decant water and add new water for 2 hours,
then add cooking oil and salt and stir until dissolved. It would make more delicious rolls).
Pork filling
Soak wood ear mushroom and shiitake mushroom in water, then drain in mince.
ground pork.
Fry shallots, then separate shallots; use the oil to stir-fry ground pork with mushroom; then, add seasoning and stir-fry until the filling is dry.
Steam raw shrimps (or dried shrimps) and remove shell, break it up and stir-fry in boiled oil pan until it is dried.
Steaming the rice flour: First, preheat a non-stick frying pan, pour oil in. Then, use tissues to clean the pan. Pour a tablespoon flour in to get a thin enough layout to cover pan's bottom. Cover with lid and let it steam until flour is well-cooked. Once done, use a thin stick of bamboo to take it out and place it onto a plate which has thin oil covered. Top with the filling and then roll. Eat with herb, Vietnamese pork sausage and fermented pork sausage (a signature dish of Thanh Hoa province)
8. EEL SOUP IN NGHE AN
Ingredients
Ricefield eels: 0.5kg;
Pepper: 1m;
Annatto seed oil: 1m;
Chili powder: 1m;
Chives: 10 units;
Vietnamese coriander: 0.1kg;
Scallions: 0.1kg;
How to do
Clean eels and cut into 5-8cm length. Boil it and let it cool before removing its flesh from its bones. Keep eels boiled soup for later usage.
Fry chives with boiled oil, then add chili powder and stir in low fire; finally add eels in and stir-fry until half-done. Place cooked eels on a bowl.
Reuse the steamed eel soup, add seasoning powder, add tapioca and boil to sticky stage. Pour the soup into a bowl, add in cooked eels, scallions, minced vietnamese coriander.
Good to eat in warm with bread.
9. SWEATEN RICE DUMPLING IN DA NANG
Ingredients
Tapioca flour: 0.5kg;
Coconut: 1/2 unit;
Roasted peanut: 100g;
Grated coconut: 500g;
Sugar: 500g;
Roasted seasame: 50g;
Pandanus leaf: 10 units;
Beetroot: 1 unit
How to do
Flour stirring: Stir flour with boiled water until concrete stage. You can color the flour with vegetable juice.
Coconut meat cut into 0.5x0.5x0.5 mince length. Roast peanuts.
Cook coconut milk: take the extract of grated coconut meat, use its half-extract to boil with 2m sugar, 0.5m salt with tapioca flour until sticky
stage. Then, add grated coconut and stir until dissolved.
Make sugar syrup: 500g sugar + 400ml water. Then, cook until dissovled and let it cool.
Boil water in a pot, take a teaspoon of tapioca flour, spin it to round shape, put a peanut inside it. Finally, put the cake into the pot.
10. NHA TRANG FISH NOODLE SOUP
Ingredients
Mackerel fish or tuna fish: 500g;
Soft rice noodle: 1kg;
Tomato: 0.3kg;
Vegetable: 0.5kg;
Scallions: 0.1kg;
Chili:
Nha Trang stir-fried shrimp sauce:
How to do
Buy a whole mackerel fish, clean it up. Then, cut the head and keep it apart, the rest is cut into 0.7cm length.
Cut tomato in round shape, 0.5cm thick. Cut scallions into pieces.
Wash salad and vegetables.
Boil water, add seasoning powder, add minced pineapple and mackerel fish's head in. Take the fish's head out after 30 minutes cooking. Put the soup pot in warm stage.
When you are ready for meal, just add fish's meat in to avoiding breaking the shape.
Eat with fresh vegetables, minced chili, shrimp sauce, stir-fried chili, lemon.
Put steamed soft noodle into a bowl, top with fish's meat, tomato and scallions.
(You can season the soup with shrimp sauce if you like)
11. SAIGON – STYLE BROKEN RICE
Ingredients
Meatloaf:
Pork skin:
Broken rice: 0.5kg;
Rib pork: 0.8kg;
Green onion: 0.1kg;
Pork rind: Depend on your favorite;
Carrot 0.5kg;
Daikon 0.5kg;
Fish sauce: Lime Liquid: Sugar: Fish sauce: Water 3:6:3:4 (tea spoon);
Add chili and garlic.
How to do
Meatloaf: 200gr pork meat, 50gr vermicelli, 20gr woodear, 2 egg yolks, 1 pepper spoon, seasoning spices to be well-tasted.
Marinate rib pork: Clean rib pork, lightly pound until soft, squeeze with cooking oil, seasoning to
be well-tasted. Mix with chopped garlic, lemongrass, green onion.
Make onion pork rind : Cut green onions in a bowl, ads 40ml cooking oil, 1 spoon of seasoning and mix evenly. Put it in the microwave for 2 minutes.
Cook the broken rice: Rub the rice by hands and cook it immediately to be less flabby. Put the clean rice into the cooker, pour water and add 40ml cooking oil, stir it well. Turn the button on...
The fish sauce: Lime liquid: Sugar: Fish sauce. 5:10:2 (spoon), add a bit salt, MSG, chopped garlic & chili.
Sour things: fine shredding daikon, carrot and soak in vinegar sugar.
Roast meat by the oven…Turn the mode…
In the time waiting cooked meat, prepare the final dish.
12. GRILLED FERMENTED SAUSAGE IN CAN THO
Ingredients
Pork ham: 0.8kg;
Pork fat: 0.1kg;
Chopsticks: 10 pairs;
Herbs: 0.2kg;
Starfruit: 2 units;
Banana: 2 units;
Salad: 0.3kg;
Pineapple: 1 unit;
Cucumber: 2 units;
Rice paper: 1 bag;
Rice vermicelli woven: 1kg;
Refined fish sauce: 3ml lemon juice, 6 teaspoon of sugar, 3m virgin fish sauce, 4m water and garlic chili, then mix them all together.
How to do
Absorb water on boiled pork ham. Take out its vein; then, cut ham into pieces.
Cut pork fat into mince, grind garlic chili mixture, add pepper and seasoning. Mix them all with ground meat. Then stir the mixture in a bowl.
Keep the meat mixture in fridge for 1 hour. Then, make it into small meatball and stick into bamboo sticks.
Grill meatball at … with mode…
Make vegetable and rice vermicelli woven ready.
Make the sauce: make rice porridge in cooker… take a small bowl of porridge, 1/2 small bowl of soya seed sauce, mix them all by mixer. Then, add vinegar, sugar.