Fantastic Vietnamese Cuisine
Providing Viet food lovers useful tips and recipes
March 2016 - Issue 1
New ingredient to try ( Basa fish)
Basa Fish
The body of basa fish is stout and heavy. The rounded head is broader than it it long, with the blunt snout having a white band on its muzzle. This species grow to a standard length of 120 centimeters (47 in)
Basa Steaks
Basa Finished Dish
Source of the ingredient
Recipes (Braised Basa Fish With Chicken Egg)
Ingredients:
2 slices basa fish (250-300g)
5 chicken eggs
Salt, sugar, coconut juice, purple onion, pepper, chili paste, chili, fish sauce
Vegetable oil, garlic
Process:
Step 1: Clean well fish with water added a little salt in 2-3 times, wait to dry
Step 2: Arrange sliced fishes into clay pot or regular one with chili, vegetable oil, 1 teaspoon salt, 1 tablespoon sugar, 1 tablespoon fish sauce, a little pepper, sliced purple onion, wait in 30 minutes
Step 3: Boil chiken eggs, peel off the cover
Step 4: Put the pot on cooking stove, cook with large heat in 5-10 minutes and add more chicken eggs in step 3 into pot.
Step 5: Reduce the heat to small. Cook 10 more minutes and add coconut juice to cover all face of sliced fishes. Do not need to cover the pot when braising.
Step 6: Cook from 40-45 minutes to make species absorb into all ingredients, season again to suit your flavor.
Finally, turn off the heat, sprinkle a little sliced spring onion and pepper on face of food to increase its flavor. Serving with boiled rice and hot soup is perfect, especially in rainy or snowy day,
Good luck for your cooking!!!
Kitchen Tools (Clay Pot)
Top Cooking Challenge Of The Month & How to Overcome
Before you cook anything for the week, ask yourself, how many days/meals will I be eating this week? If you're not planning on cooking too much at home, you can make smaller meals like sandwiches, wrapds, and salads which require less ingredients. If you are planning to eat at home, for at least 4-5 days a week, it's a good idea to make some Vietnamese dishes every single day or every 2 days.