Etc

Spring Onion Oil

Posted on February 02, 2017
Posted in: Vietnamese, sauce

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Nuoc Cham

Posted on February 02, 2017
Posted in: Vietnamese, sauce

This is one of the most-used sauces in Vietnamese cuisine - it's served with everything from banh xeo to salads to grilled meats to noodle dishes. You can tweak the balance of flavours, but it should always be salty from the fish sauce, a bit sour from the vinegar and lime juice, hot form the chilli and a little sweet.

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Massaman Curry Paste

Posted on April 21, 2016

For Massaman Beef Curry. Makes a truckload. Will keep in the fridge for up to 2 weeks, or freeze in portions.

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Master Stock

Posted on March 30, 2016
Posted in: Stock, untested

Don’t throw away the stock after using to braise chicken/pork/beef/duck but strain and freeze it for use the next time. The next time you use it, just defrost the frozen stock and top up with some water and add some ginger, garlic and spring onions. Master stock gets their intensity and richness of flavour when it has been used over and over and over again – I guess that’s why they call it master stock. Don't mix meats - the flavour will not be rewarding.

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