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Old 05-06-2012, 05:48 AM   #11
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Wow, Bolas, such a feast for my eyes. :) No wonder why you enjoy Asian Cuisine that much.

The private house restaurant is a great idea. Maybe, I should open one here in Finland. :) just kidding! I have not been that good! But who knows, right? ;)

Rose,
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Old 05-09-2012, 02:07 AM   #12
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Rose I was watching some fine vids of a young Aussie chef call Luke Nguyen,have you seen him?
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Old 05-09-2012, 04:57 AM   #13
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Hi Bolas,

I haven't heard about him before until you mentioned. But I do some search on the Internet and Youtube. :) He is pretty amazing, going in every area of Vietnam to explore the cuisine. It is great to hear some Vietnamese speaking again.

Sometimes, there is some Vietnamese words and terms that I could not explain throughly into English, with the help of Luke, it should be easier.

I will keep eyes on his show. Hey, he is in MasterChef Australia too, wow! There is also a Vietnamese Chef that had won Top Chef America, season 3 I think, Hung Huynh. He is great, too, but his cooking and his performance in the show was a bit influenced by French. I hoped to see more Vietnamese cooking, but anyhow.

Rose,
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Vietnamese Quick Braised Pork Belly Hi everyone, I am Rose, a Vietnamese student from Finland. Today, I want to share a Vietnamese dish that is so easy to make, yet super tasty, and almost foolproof: my version of (Southern) Vietnamese Quick Braised Pork Belly in Fish Sauce. (Fear not the fishy smell of the Vietnamese traditional fish sauce; itís perfectly complimented with this dish thanks to the roasted garlic and black pepper) [B][I]Ingredients[/I][/B] [LIST] [*]500g of pork belly with skin still on [*]2 tbsp. fish sauce [*]3 tbsp. granulated white sugar [*]1 tbsp. water [*]2 garlic cloves, crushed and finely chopped [*]Ĺ tsp. grounded black pepper (freshly grounded is best) [/LIST] [B][I]Instructions[/I][/B] [B][I]Step 1:[/I][/B] Wash the belly with salty water and dry it with kitchen towel. Slide pork belly into thin rectangular vertically. [B][I]Step 2:[/I][/B] Get a clean small bowl and mix fish sauce + sugar + water together. It does not need to be completely dissolved. [B][I]Step 3:[/I][/B] Place the slices of pork belly on a small non-stick frying pan like this. [URL="http://simplyafoodblog.wordpress.com/2012/04/29/vietnamese-quick-braised-pork-belly/_mg_6574/"][IMG]http://simplyafoodblog.files.wordpress.com/2012/04/mg_6574.jpg?w=300&h=200[/IMG][/URL] [B][I]Step 4:[/I][/B] Put the pan onto the stove, turn the heat on high. Without adding any excess oil. Leave the pan there for 3 minutes. After 3 minutes, you can see the steam coming out from your pan, thatís totally normal and not a sign of burning. [B][I]Step 5:[/I][/B] Now you can starting hearing the fat coming out of the pork belly sizzling on the pan. Let the pan sit on heated stove for 3 more minutes, until the under of the belly slides start to turn golden. Flip all over, like this. [B][I]Step 6:[/I][/B] Wait for 5 more minutes until the other sides turn golden too. Put all the garlic in; give it another stir until the garlic start to be aromatic. Add chopped garlic [B][I]Step 7:[/I][/B] Then pour all the fish sauce mixture into the pan. Give it a quick and even stir. At first you can see the water in the fish sauce mix boil and evaporate very quickly while the sugar start to caramelize. [B][I]Step 8:[/I][/B] Wait for 5 more minutes or more with flipping the pork belly from side to side for even browning, until you achieve this: golden brown shiny slices of pork belly slices. The water should almost all evaporated, just a little sauce left, enough to coat the outside of every slices. [URL="http://simplyafoodblog.wordpress.com/2012/04/29/vietnamese-quick-braised-pork-belly/_mg_6582/"][IMG]http://simplyafoodblog.files.wordpress.com/2012/04/mg_6582.jpg?w=300&h=200[/IMG][/URL] [B]Step 9:[/B] Sprinkle grounded black pepper on top. You can now enjoy the most wonderful aroma in Vietnamese cuisine: the mixed heaven in your nose of roasted garlic, caramelized sugar, freshly grounded black pepper, and fish sauce. Try a slice now. Chew. Uhhhmmm. I know! Hey, letís resist trying another, because if you continue, who knows if there is anything left for real serving, LOL. [B]Step 10:[/B] Serve warm with cooked white rice. And dig in! Challenge your chopstick handling skill! [URL="http://simplyafoodblog.wordpress.com/2012/04/29/vietnamese-quick-braised-pork-belly/_mg_6592/"][IMG]http://simplyafoodblog.files.wordpress.com/2012/04/mg_6592.jpg?w=300&h=200[/IMG][/URL] This is a super easy Vietnamese dish to try if you are new to our cuisine. :) So fear not, and hold up your fish sauce bottle. Rose, 3 stars 1 reviews
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