Sushi - Traditional Japanese Rice

When Southeast Asians know how to start the letter by means of salted vegetable pickles, the Japanese salted fish, and fish with rice vinegar package (a mixture between rice, salt, sugar, sweet and sour taste). The method is, 1,300 years ago, the Japanese had launched Nare-sushi dishes first.

     From ancient times, the Japanese know how to compost fish, shrimp, rice seafood on hold to keep the taste. When brewed, regular rice vinegar mixed with a little sweet for bitter. But also so that the fish incubated in sushi rice is converted.

    In addition they also have some rice outside the seaweed pieces, seaweed or vegetables to add the vegetables and sweet. There are as many types of sushi california roll, salmon sushi, ...

There are many kinds of sushi, the sushi menu In Japan, there are six basic types of Nigirizushi, Chirashizushi, Makimono, Gunkan, Oshizushi, and Temaki.

    Nigirizushi: is vinegared rice ball, placed on top of a piece of seafood may be salmon, tuna or other seafood and interspersed within a little wasabi. Diners can add spices such as soy sauce, pickled ginger sweet violet.

   Chirashizushi: they made special style that Tokyo and Osaka. It is a rice bowl filled with fish meat, seaweed and eggs (eggs that Tokyo will also Osaka is sliced ​​eggs sliced ​​and sprinkled with just seaweed).

   Makimono: it's almost like the Korean way of gimbap. Raw seafood and vegetables are wrapped in layers of seaweed and cut into small folded.

    Gunkan: Makimono different in that the food will not be mixed with rice wrapped in seaweed, is instead loaded on the outer surface. Materials commonly used common types such as salmon eggs eggs eggs eggs cod or crab.

    Oshizushi: sushi is a specialty of the Kansai region. The chefs will have compacted spicy seafood with vinegared rice in a wooden mold, usually rice class 1 class 2 then cut into small folded.

    Temaki: a layer of seaweed will be briefly grilled, spread vinegared rice and seafood, and vegetables in the middle of the cone shaped. Each locality in Japan has its own definition of processing the sushi.  Something sushi, but not made from seafood and no sumeshi, which is the fried egg mixed up. There are types of sushi rolls with natto but inside, things fermented soybean incubated for Japan's famous.

     Sushi is often dotted with mustard (wasabi) sauce or Japanese then enjoy.

    How to make traditional Japanese rice is poured out a large wooden bowl called "hangiri" spread thin rice to quickly draw moisture wood grain rice that is not finely crushed. No European wood plastic pots can be replaced by a shallow but absolutely do not use metal pots for rice sour in reaction to the metal creates a very unpleasant taste.

Chicken Rice cooked using Rice Cooker

    The rice cooker is very useful kitchen equipment and is present in many Asian households. There are many Best Vietnamese Food are made by it. Whilst it is primarily designed to cook rice, newer versions of the rice cooker have enable cooks to use it for steaming and even boiling soup. It is called Chicken      Rice cooked using Rice Cooker (Cơm Gà).
     Recently, my mum cooked Chicken Rice using the rice cooker. This Best Vietnamese Food is actually another version of the popular Clay pot Chicken Rice. The beauty of using the rice cooker is that the rice does not get burnt at the bottom unlike the clay pot. However, for those who are fond of burnt bits of rice, you may have to try this using the clay pot instead.
    Soak rice in water for about 1 1/2 hours. Marinade chicken for the same length of time.
    Heat oil in wok and then fry shallots till golden brown. Remove fried shallots.
    With remaining oil in wok and at high heat, add pre-soaked Chinese dried mushrooms and ginger and stir fry for about 1 minute. Add marinated chicken and stir fry for another minute.
    Add pre-soaked rice and seasoning and continue frying for about 2 minutes. Sprinkle a little bit of warm water to keep the rice from drying out.

     Remove rice with ingredients into the rice cooker. Place the Lap Cheongs over the rice. Pour watergently over the rice to cover the rice just like how you would usually cook white rice in a rice cooker. Add plain water if the water used to soak dried Chinese mushrooms is insufficient. Turn on your rice cooker and let it cook. Now you can serve this hot Best Vietnamese Food and sprinkle fried shallots over the rice prior to serving.

      To sum up, if you have time, try to cook this Best Vietnamese Food at home. And i bet you will not regret about this decision. Have a great trip with your family and friends in my beautiful country.

Yangzhou fried rice

- 4 cups cooked rice, cold

- 3 eggs

- 1/4 teaspoon salt

- 6 tablespoons olive oil

- 4 scallions, sliced

- 1 large onion, diced

- 4 garlic cloves, minced

- 2/3 cup Chinese sausage (lạp xưởng)

- 2/3 cup diced roast chicken

- 2/3 cup diced roast pork

- 2/3 cup diced carrots

- 2/3 cup diced green beans

- 2/3 cup diced celery

- 2 tablespoons fish sauce (Vietnamse nước Mắm)

- 1/2 cup soy sauce

- 1/4 cup chicken broth

- 1 teaspoon hot chili sauce (tương ớt)

- 1 tablespoon sugar

- ground black pepper

Note: If you prefer only one ingredient, use 2 1/3 cups of pork, chicken, or sausage, instead of 2/3 cup of each.

·       The Steps To Make :

Before frying the rice, use a wet wooden spoon to separate the grains. Set it asidẹ
In a bowl, beat the eggs with the salt.

Set a wok or large skillet over high heat and add 2 tablespoons of the oil. When the oil is hot, ađ the scallions and brown lightlỵ Ađ the eggs and scramble until they are softly set.

Remove them and set them asidẹ Swirl 2 tablespoons of more oil into the wok. Add the onion and garlic and fry for 30 seconds. Add the sausage, chicken, and pork and stir-fry until it is heated through. Ađ the carrots, green beans, and celery and cook for 2 minutes. Remove the mixture to a bowl.

 

Set it asidẹ  Add the remaining 2 tablespoons of oil into the ok. Add the shallots and brown lightlỵ Ađ the rice and stir-fry until heated through. Stir in the fish sauce, soy sauce, chicken broth, hot chili sauce, and sugar. Stir and toss until the rice is well coated with vegetables. Stir until heated through.

Transfer the fried rice to a large heated platter. Sprinkle with black pepper.
Hope you enjoy this recipe!

Crispy Squid

Ingredients

To Marinade

• 1kg Squid, gutted and cleaned

• 15ml Lime Juice

• 12g Salt

• 40g Ginger & Garlic paste (60% ginger and 40% garlic blended together with a teaspoon of water and oil)

Flour mix – to fry

• 30g Plain flour

• 15g Corn flour

• 15g Rice flour

• 5g Salt

• 5g Cracked black pepper

Spice mix

• 5g Chilli flakes

• 5g Chunky chat masala

• 10g Cracked black pepper

• 10g Sweet paprika

• 10g Cumin seeds

• 10g Coriander seeds

• 5g Salt

Method

To prep

1. Cut the squid into batons or rings

2. Marinate the Squid with lime juice, 10g of salt and the garlic and ginger paste

3. Set aside for 15-20 minutes

To make the Spice Mix

1. Toast the coriander seeds and cumin seeds separately and then grind into a coarse powder

2. Add in the chilli flakes, chunky chat masala, cracked black pepper, sweet paprika and salt and mix well

To Fry

1. Add all the spices into the flour mix and stir well

2. Dust the squid in the flour. Mix nicely, spreading evenly onto each baton of the squid

3. Deep fry the squid until crisp

4. Toss the fried squid with the spice mix and garnish with finely chopped coriander leaves

5. Leave to cool then ready to serve

Fried salted crabs

The Westerners, especially those in land-locked countries, usually appreciate the dish as soon as they firstly experience it.

At parties, a plate of bright red Cua rang muoi is usually acted as aperitif. Customers suddenly feel sweet-smelling of spices and delicious buttery flavor of crab at the same time. Highly qualified chefs in Vung Tau coastal area usually select brackish water crabs with much meat and liver-pancreas. A delicious crab dish also depends on the soup, added to frying crabs in pans, including star aniseed, cinnamon, cardamom.
The connoisseurs immediately experience the dish as it is still very hot, mixed with some lemon drops.