Allied Recipes For Chao Tom
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Allied Recipes For Chao Tom
  Vietnamese    Condiments  
Last updated 6/12/2012 12:42:03 AM. Recipe ID 959. Report a problem with this recipe.
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      Title: Allied recipes for chao tom
 Categories: Vietnamese, Condiments, Ceideburg 2
      Yield: 1 Servings
      1    Text Only
  ROASTED RICE POWDER (THINH) Roasted rice powder is used as a
  flavoring and binding agent in various recipes throughout this book.
  It is necessary to soak the rice first in order to obtain a deep
  golden color after roasting. Soaking also makes the rice easier to
  grind. 1/2 cup raw glutinous rice Soak the glutinous rice in warm
  water for 1 hour. Drain. Place the rice in a small skillet over
  moderate heat. Toast the rice, stirring constantly with chopsticks or
  a wooden spoon, until deep golden brown, about 15 minutes. Transfer
  the roasted rice to a spice grinder or blender and process to a fine
  powder (the powder should resemble saw dust). Sift the ground rice
  through a very fine sieve into a bowl. Discard the grainy bits. Store
  the rice powder in a tightly covered jar in your refrigerator and use
  as needed. It will keep for up to 3 months. Yield: 1 cup. SCALLION
  OIL (HANH LA PHI): Many Vietnamese dishes require this delicate
  scallionflavored oil. Brushed over noodles, barbecued meats,
  vegetables or breads, it complements each item. 1/4 cup peanut oil, 2
  scallions, finely sliced Heat the oil in a small saucepan until hot
  but not smoking, about 300F. Remove the pan from the heat and add the
  sliced scallions. Let the mixture steep at room temperature until
  completely cooled. This oil mixture will keep stored in a tightly
  covered jar at room temperature for 1 week. Yield: 1/4 cup CRISP
  FRIED SHALLOTS (HANH KHO PHI): This is an important ingredient in his
  many dishes throughout this book. Use as specified in recipes. 1/2
  cup vegetable oil, 1/2 cup thinly sliced shallots Heat the oil in a
  small saucepan until hot but not smoking, about 300F. Add the
  shallots and fry over moderate heat until crispy and golden brown,
  about 5 minutes. Do not overcook.  Immediately remove the shallots
  with a slotted spoon and drain on paper towels. Reserve the oil for
  another use. Cooked this way, shallots can be stored in a tightly
  covered jar on the kitchen shelf for up to 1 month. Yield: about 1/3
  cup. ROASTED PEANUTS (DAU PHONG RANG): Use shelled and skinned
  unsalted peanuts for this purpose. Cook a small amount at a time and
  use shortly after they are roasted to preserve their flavor. Amounts
  are specified in recipes using roasted peanuts. Place the peanuts in
  a skillet over moderate heat and cook, stirring constantly, until the
  nuts turn golden brown, about 5 minutes. Allow to cool. Pound in a
  mortar with a pestle or process in a spice grinder until the peanuts
  are a bit chunky. Store-bought dry-roasted-roasted unsalted peanuts
  may be substituted in recipes calling for roasted peanuts. PEANUT
  SAUCE (NUOC LEO): This delicious sauce originated in the central
  region and is used as a dip for many dishes in this book. Usually,
  tuong, a fermented soybean sauce, and glutinous rice are used to
  produce this sauce. After several experiments, I ended up with this
  variation where tuong and glutinous rice are replaced by hoisin sauce
  and peanut butter, ingredients that are more readily available. 1/4
  cup roasted peanuts, ground, 1 tablespoon peanut oil, 2 garlic
  cloves, minced, 1 teaspoon chili paste (tuong ot tuoi), 2 tablespoons
  tomato paste, 1/2 cup chicken broth or water, 1/2 teaspoon sugar, 1
  tablespoon peanut butter, 1/4 cup hoisin sauce, 1 fresh red chile
  pepper, seeded and thinly sliced Prepare the roasted peanuts. Set
  aside. Heat the oil in a small saucepan. When the oil is hot, add the
  garlic, chili paste and tomato paste, Fry until the garlic is golden
  brown, about 30 seconds. Add the broth, sugar, peanut butter and
  hoisin sauce and whisk to dissolve the peanut butter. Bring to a
  boil, Reduce the heat and simmer for 3 minutes. Divide the sauce
  among individual dipping bowls and garnish with the ground peanuts
  and sliced chile. Serve warm or at room temperature. Yield: About 1
  cup. VEGETABLE PLATTER (DIA RAU SONG): Vietnamese meals include an
  abundance of fresh lettuce, herbs, unripe fruits and raw vegetables.
  These are arranged attractively on a platter and are used for
  wrapping cooked foods at the table, usually dipped in Nuoc Cham and
  eaten out of hand. The following herbs, both very important to the
  Vietnamese, would be authentic additions to the Vegetable Platter:
  One is the "saw leaf herb" (Eryngium foetidum, or ngo gai in
  Vietnamese), a coriander relative. The other is polygonum (P.
  pulchrum or rau ram in Vietnamese), with pinkish stems, pointed green
  leaves and purplish markings. They can be found occasionally at
  Southeast Asian markets. If you have access to unripe mango, banana,
  papaya or apple and star fruit (carambola), add them to the platter.
  You may select or substitute the ingredients according to
  availability and personal taste. 1 large head of Boston or other soft
  lettuce, separated into individual leaves, 1 bunch of scallions, cut
  into 2 inch lengths, 1 cup coriander leaves, 1 cup mint leaves, 1 cup
  fresh Asian or regular basil leaves, 1 cucumber, peeled in
  alternating strips, halved lengthwise and sliced thinly crosswise, 4
  ounces fresh bean sprouts On a large platter, decoratively arrange
  all of the ingredients in separate groups. Use in recipes where
  required. Yield: 4 to 6 servings

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Recipe ID 959 (Apr 03, 2005)

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