1/2 kg belly pork
2 tablespoons of shrimp paste
1.5 teaspoon of sugar
1 onion sliced
1 stalk of lemon grass processed or minced
I used 5-6 tablespoon of processed lemon grass today, left overs can be stored in the freezer for other dishes.
oil
Sautee onion in some oil, add belly pork, shrimp paste, lemon grass, sugar, stir well until the pork is sealed. I tend to add some water to it to dilute the paste evenly then reduce the sauce till none left. Go easy on the paste as it is very salty, can pop in a little and further taste at the end. The sugar is dependent on how much paste there is.
1 bag of preserved turnip
300-400g of belly pork, cut into strips or minced
3-4 cloves of garlic sliced thinly
oil
fish sauce, sugar
Wash the turnip and then drain to get rid of excess salt..I tend to buy the unchopped ones as they are crunchier than the already chopped up ones..
Sautee garlic in some oil, then add the meat, fish sauce to taste..a little sugar..then once cooked add the preserved turnip..When all the pan juice are gone then it is ready as the turnip only need to be warmed.
NB. Can substitute chicken for belly pork
belly pork boiled then thinly sliced.
beancurd cheese, a few cubes
Beancurd cheese dipping sauce
Break a few cubes, use some of the sauce from the jar, add some caster sugar to it .
Makes a quick meal with steam rice, the beancurd cheese is tangy , spicy and very tasty.
Can be used as dipping sauce for freshly fried beancurd as well.
thịt ba rọi đậu hũ cà chua (belly pork with beancurd in tomato sauce)
1/2kg ba rọi (1/2kg belly pork)
2 quả cà chua (2 tomatoes)
1/2 bìa đậu hũ (1/2 box of beancurd)
nước mắm (fish sauce)
đường (sugar)
dầu (oil)
1 củ hành (onion, thinly sliced)
Sautee the onion, add belly pork, tomatoes, fish sauce and a little sugar. Then once meat is sealed add water and simmer on low heat.
Once meat is tender..float the beancurd in, be gentle or else they will break. More fish sauce to taste if required.
