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Monday, September 8, 2008

back from vacation

it was more like a long weekend but exactly what i needed. jab and i were suppose to go to Puerto Rico for a long weekend but some hurricane or another busted up those plans. we hit Ocean City instead, a place i've been to quite a few times but surprisingly, jab had not. it was a great weekend, albeit wet and windy on saturday, but overall, just fan-tab to be with my sweetie.

we arrived home this afternoon and i promptly took the pork out of the freezer to defrost. was thinking about making some thịt kho but eh. i wanted to try something different. my token vietnamese cookbook has a sautéed frogs' legs or chicken wings with Lemongrass (Dui Ech Xao Sa Ot) that looked yummy. plus, i had all the essential ingredients. except for the frog legs and chicken wings.

HPIM3446


so i used my thịt heo (pork) instead. it's all good.

Sautéed Pork with Lemongrass
adapted from Authentic Recipes from Vietnam
by Trieu Thi Choi and Marcel Isaak
(rather than putting in the ingredients listed in the book for chicken wings/frog legs, i put in what *i* used instead.)
serves 4 to 6
preparation time: 10 minutes
cooking time: 15 minutes (altho for me, it was closer to an hour, i let it simmer for awhile cus i wasn't hungry yet and i wanted the pork to be tender)

about 1 lb of boneless pork loin, cut into just slightly bigger than bite size pieces
1 stalk of lemongrass, thick bottom part only, outer layers discarded, inner part minced (i used 2 tsp of dried lemongrass instead, cus that's what i had handy)
1 clove of garlic, minced
1 finger length red chili, deseeded and minced
1 tsp meat curry powder
1 tbl fish sauce
1/2 tsp sugar
1/4 tsp ground white pepper
1/4 cup chicken stock
1 finger length red chili, deseeded, cut into strips, to garnish
Oil for deep frying

1. Heat the oil in a wok over medium heat until very hot. Deep fry the meat for about five minutes until crispy. Remove and drain on paper towels (**note, i skipped this part, but if you're using this recipe for the chicken wings/frog legs, i thought i'd include this original recipe...)

2. Drain off all but 1 1/2 tbl of the oil in the wok. Reheat the oil over medium heat, add the lemongrass, garlic, chili and deep fried meat, and stir fry for about 30 seconds (i stir fried for a bit longer, til the pork was fully cooked). add the curry powder, fish sauce, sugar and pepper, followed by the chicken stock. Mix well and bring to a boil. Simmer uncovered for 2 to 3 minutes, and remove from the heat.

3. Transfer to a serving bowl, garnish with chili and serve with steamed rice.

it's good to be home.

HPIM3452





7 comments:

  1. this looks so yummy.
    It's always so nice to come home after being away for a day or so, sometimes even an hour. Sorry you didn't get to go to PR, but glad you still had a good time!

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  2. I love Vietnamese food! Your dish looks fabulously tasty! I'm bookmarking that recipe...

    Cheers,

    Rosa

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  3. I have been craving ANYTHING vietnamese for the last couple of days...thanks for inspiring! It looks yummy!

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  4. I've never work with lemongrass,
    Your recipe looks so good,
    Maybe I should pick up a few from the supermarket and start using it!

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  5. cindy.lo -- if you can, buy it fresh or frozen. MUCH Much MUCH better. altho the dried was fine, i could def. tell a difference.

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  6. cindy.lo -- if you can, buy it fresh or frozen. MUCH Much MUCH better. altho the dried was fine, i could def. tell a difference.

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  7. Glad to hear you were able to make it out to Ocean City and salvage the weekend after your Puerto Rico plans didn't work out.

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