Vietnamese Fish Cakes

Vietnamese Fish Cakes

Ingredients

METRIC US

• Fish Cakes:
• 1 clove garlic, minced
• 5 spring onions, root ends only
• 500 grams fish fillets (Mackeral)
• 1 tablespoon fish sauce
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon sesame oil
• ¼ teaspoon cooking oil

• Dipping Sauce:
• 125 millilitres water
• 60 millilitres rice vinegar
• 2 tablespoons sugar
• 1 red chili
• 1 red chili padi
• 2 cloves garlic
• 2 tablespoons lime
• 60 millilitres fish sauce

Method

1. Slice fish fillets into smaller chunks and add into the food processor with minced garlic and spring onions. Blend into a fine paste.
2. Add in cooking oil, sesame oil, fish sauce, salt and pepper while blending until ingredients are well combined. Transfer to a bowl and set aside.
3. Using your hands, form paste into patty shapes and throw it against a chopping board to flatten it. Heat oil in a wok or frying pan and shallow fry patties for 4-5 minutes until golden brown underside, turn over and cook the other side for another 2 minutes.
4. When cooked, transfer fish cakes to a plate lined with paper towel to absorb the oil.
5. To make the dipping sauce, thinly slice garlic and remove seeds from red chili and mince. Meanwhile, loosely chop chili padi.
6. Combine garlic, red chili and chili padi in a bowl, and add in water, rice vinegar, and fish sauce. Whisk the mixture together and squeeze in lime juice. Serve on the side with fish cake

SAUTEED SQUID or Adobong Pusit

Adobong Pusit   

 

  

Ingredients:

• 1 large squid, cut into bite-size pieces or 1 lb. small squids
• 4 cloves garlic, minced
• 1/2 cup red onion, chopped
• 2 tbsps. ginger, sliced thin
• 1 large tomato, sliced small
• 1 cup vinegar
• 1/2 cup water
• 2 tbsps. patis (fish sauce)
• 6 pcs. peppercorns
• 2 tbsps. brown sugar
• 4 pcs. red chili pepper
• 4 pcs. green chili pepper
• 4 pcs. bay leaves
• 1 stalk fresh spring onions for garnish
• salt and pepper to taste

Cooking Procedures:

1. Sauté (in order) onions, ginger, garlic and tomatoes. Add the sliced squid and patis. Continue to sauté for 2-3 minutes.
2. Pour vinegar and water. Cover. Do not mix until it boil. 
3. Add brown sugar, peppercorns and bay leaves.
4. Add salt and pepper to taste.
5. Mix occasionally until squid is cooked and sauce thickens but not overcooked.
6. Garnish with chili peppers and spring onions.

GINATAANG LAING

GINATAANG LAING

Ingredients:

2 tbsp cooking oil
1 tbsp peeled and minced garlic
2 medium peeled and minced onion,
1/2 kilo sliced porkloin
1 kilo dried gabi (taro leaves and stalks)
4- 5 cups coconut milk
shrimp paste (bagoong)
3-4 pieces sliced red chili peppers (siling labuyo)

  Cooking Guide Instructions:

1. In a casserole, Add the pork meat. Let it cook until it turns red.
2. Sauté garlic, ginger and onions together with the meat.
3. Mix in the gabi leaves.
4. Pour in the coconut milk or gata. Bring to a boil then simmer for 15 minutes.
5. Add the chili (siling labuyo), shrimp paste bagoong, salt. Simmer for another 5 minutes.
6. Add the coconut cream and continue to simmer until it excrete oil comes.

Source: mama's home guide/fb