à la TT
::: Recipes :::
:: Prawns Wrap Snow Crab Claws---
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:: Ingredients:
- peeled/deveined shrimps: 2 1/2 lbs
- snow crab claws: 1 lb (avail @ Wegmans)
- fresh garlic, chopped: 1/2 tea sp
- shallots, chopped (fried tastes better): 1-2 tea sp
- plain bread crumbs (preferably Panko/Japanese brand)
- sea salt: 2 tsp
- brown sugar: 3 tsp
- boiled pork fat (optional yet w/o it...hmmm...questionable ;-)) : 2-3 tbl sp; chopped. TT prefers good pork-fat, especially pork-belly section.
:: How-to:
Put everything in the food-processor (except Crab Claws & bread crumbs). Press On button, Pulse for a few sec. Repeat On/Pulse a few times. Then, press Dough. Let it "dough" abt 2-3 min or until it's well blended like, 'fine paste'. Put bread crumbs into a BIG deep plate/tray; start wrapping (use gloves if you must) shrimp around each Crab Claw. Then, roll each wrapped claw w/ bread crumbs. Finally, deep-fry 'em, abt 325-degree, until it turns golden brown (not dark-brown ;-))
~Bon Appétit!
:: Beef in Betel Leaf AKA "Lá Lốt"---
:: Ingredients:
- Ground Beef: 8-ounce; Betel-Leaf: 1-2 package/depends... TT often buys more than needed; due to...bad quality and/or too small to use/wrap.
- Boiled/chopped Pork-Fat: 1-2 tbl sp (optional, but...its pork fat...damn if ya do, damn if ya don't :))
- Lemongrass: 2 tsp + salt: 1/2 - 1 tsp +[brown] sugar: 2 tsp;
- Olive oil: 1 tbl sp; Sweet [white] Onion: 2 tbl sp, chopped;
- Sesame Oil: 1 tsp (if avail);
- Ground Black Pepper: 1 tsp (or less, and depends on your taste -- adding extra 1-2 tsp whole Black Peppercorns... to "rock" it to another spicy level!)
:: How-to:
- Mix all above ingredients well. Start wrapping this mixture, 1-2 tsp per (washed) Betel-Leaf. In case it's too hard to wrap/"close" the leaf up - tookpick might help.
- Grilling-time: constantly turn/rotate or keep grilling each-side until it turned golden/dark brown.
:: Caramelized Fish---
:: Ingredients:
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1 1/2 lbs Catfish [or Red Snapper] Fillets, cut each fillet into abt 4".
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1/4 cup [light] Brown Sugar
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1/4 cup Fish Sauce (*preferably Three Crabs brand)
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3 Shallots, thinly sliced; 1 tea spoon Garlic, chopped.
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1/2 - 1 tbl sp, chopped, fresh Chili Pepper
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1 tbl sp Spring Onions, finely cut
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1/2 tbl sp Agave [Nectar]
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1 tbl sp Olive Oil + 1/4 tbl spoon soy sauce [optional]
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:: How-to:
- Use a heavy 3-4 quart [nonstick] saucepan, add Olive Oil + Sugar, then melt this at medium heat, mixing constantly with a wooden spoon, until golden brown/gel-like in texture.
- [!mportant: be sure to turn on fans or prep this sugar mixture outdoor - or else, the smoking-alarm would be automatically..."on"!] Remove pan from heat, add/stir the Fish Sauce into the caramel.
- Return the pan to low-med heat, boil/stir abt 1 min until the sugar is well dissolved.
- Add shallots, chili and garlic + soy sauce.
- Add the Fish in the Caramel sauce [optional: sprinkle w/ black pepper.] Bring to a boil.
- Reduce the heat to low-med.
- Let it simmer, 30-45 min, gently turning the Fish occasionally.
- When done, add Agave Nectar, gently mix.
- Sprinkle Spring Onions on top. Cover pan abt 1min.
- Serve with steamed [or slightly fried] rice and/or Boiled Okra.
***Best taste if prep this Caramelized Fish abt 1/2 - 1 full day ahead.
~Bon Appétit!