Sunday, May 25, 2008

Trứng Nhồi Chả Cá

Fish Paste stuffed Eggs

5 hard boiled eggs, cut in half lengthwise
1/4 lb fish paste
4 fresh water chestnuts, julienned
2 green onions, chopped
1 sprig cilantro, chopped
vegetable oil
salt and pepper to taste


Combine fish paste, water chestnut and green onion in a bowl, add salt and pepper to taste. Remove the egg yolks from the egg halves. Stuff the egg whites with the mixture, forming a slight mound. Fry in hot oil, deep enough to cover the mixture, fish side down until golden brown, turn over and fry the egg side until golden crisp.
Sprinkle chopped cilantro and grated egg yolk on top. Serve with sweet and sour sauce or cucumber fish sauce.

Đu Đủ Xanh Hầm Giò Heo

Pork Trotter Stew with Green Papaya


1 front pork trotter and hock, about 6 slices
1 medium green papaya
salt and pepper to taste


Cut green papaya in half lenghtwise, remove seeds, scrape skin lightly and cut into cubes.
Clean pork trotter slices throroughly.
Put trotter in crock pot and cook for 1 hr, add green papaya and cook until nicely soft. Add salt and pepper to taste.