Delicious, inexpensive, and easy-to-make dishes for rainy days.

(Baonghean.vn) - During rainy and stormy days, simple, warm, and flavorful dishes are very easy to eat with rice. These rustic dishes are easy to make and extremely inexpensive, providing families with delicious meals.

1. Salted roasted peanuts

IngredientIngredients: 100g peanuts (choose firm kernels); ¼ cup cooking oil (60ml); Seasoning powder to taste.

Making:

Wash the peanuts thoroughly and drain them.

Put the peanuts and cooking oil into a pan. Turn on the stove, set the heat to medium-low, and stir the peanuts evenly with chopsticks.

After 4-5 minutes, the peanuts will start to crackle or pop, or until they are cooked through. Turn off the heat, shake the pan briefly, then pour the peanuts into a sieve to drain off the oil.

To serve, put the peanuts in a bowl, add enough seasoning powder, and stir well so that the powder coats the peanuts evenly. Let the peanuts cool before enjoying them with white rice. Salted roasted peanuts are especially delicious when eaten with pickled mustard greens.

2. Stir-fried pickled mustard greens with pork cracklings

Ingredient:Pickled mustard greens: 3 rice bowls; Pork fat: 0.5 kg; Tomato: 1; Seasoning, fish sauce, sugar; Cooking oil.

Making:

Wash the pickled mustard greens bought from the market, then squeeze them with clean water to reduce the sourness (if the greens are already quite sour, just washing them is enough, no need to squeeze them).

Finely chop the pork fat and fry it in a pan, stirring constantly until it becomes crispy. Remove the crispy pieces. Let the liquid cool and store it in the refrigerator for later use.

Wash the tomatoes, remove the seeds, and chop them finely.

Pour some of the rendered pork fat (from making cracklings) into the pan with the meatballs, add the pickled vegetables and stir-fry with a little seasoning, fish sauce, and sugar. Stir-fry for about 10 minutes, then add the pork cracklings and tomatoes, stirring well until the tomatoes soften.

Note: The stir-fried pickled mustard greens with pork cracklings should have just the right balance of sourness and saltiness; otherwise, it will be very difficult to eat.

3. Dried fish stewed in a thick sauce

IngredientIngredients: 350g pork belly with a little extra fat; 1 cup dried fish; 3 shallots, thinly sliced; 4 cloves of garlic, minced; 1 chili pepper, minced; 1 sprig of green onion, chopped; 4-5 chilies, sliced ​​into rings.

– Combine 5.5 tablespoons fish sauce, 4 tablespoons sugar, 1 tablespoon cold water, 1 teaspoon pepper, 1/2 teaspoon dried chili flakes, and 1 tablespoon chili paste in a bowl.

Making:Wash the pork belly and remove the skin. Cut the meat into small pieces.

Soak the dried fish in water for 10 minutes, then drain it in a colander.

Place a pan on the stove. Add a little oil, wait until the oil is slightly hot, then add the pork and stir-fry over medium heat. Stir-fry for a while until the pork releases its fat and turns golden brown, then add the shallots, chili peppers, and garlic and stir-fry for 2 minutes.

Next, add the dried fish and stir-fry for 5-6 minutes.

Finally, add the fish sauce along with the chili peppers, reduce the heat to low and simmer until the fish sauce thickens and the fish meat has a nice color. Then add the chopped scallions and chili peppers, stir well, and turn off the heat.

The dried fish is placed in a small pot, sprinkled with chopped scallions and a few chilies. This dish is delicious served with rice and boiled vegetables, cucumber, or lettuce.

4. Pork cracklings simmered in fish sauce

Ingredient:1kg pork fat; 1 tablespoon fish sauce, 1 tablespoon vinegar, 1/2 tablespoon sugar, 1 tablespoon water, 1 teaspoon MSG, chili peppers and chili powder.

Making:

Finely chop the pork fat, put it in a frying pan, and stir constantly until it becomes crispy, then remove it from the pan.

Fish sauce, vinegar, sugar, chili powder, chilies, and MSG are mixed together in a bowl.

Finely chop the onions and sauté them until fragrant, then add the fish sauce and simmer until thickened.

Add the pork cracklings and stir well for 2 minutes.

Fried pork cracklings are delicious served with hot rice or hot sticky rice!

5. Dried shrimp roasted with starfruit

IngredientIngredients: 200g dried shrimp; 1 sour star fruit; Salt, seasoning powder, pepper, and fish sauce;

- Dried onions and garlic; 1 sprig of green onion.

Making:

Soak the shrimp in a bowl of cold water, stirring to allow the sand to settle. Pour off the dirty water and repeat the process a second time to ensure the shrimp are clean. If using fresh shrimp, simply rinse them with diluted salt water.

Drain the shrimp in a colander, then mix in half a teaspoon of salt.

Wash the starfruit, remove the edges, and slice it into small pieces. Wash the scallions and chop them finely. Peel the shallots and garlic and slice them.

Heat cooking oil, sauté dried onions and garlic until fragrant, then add star fruit and stir-fry for about 3 minutes.

Next, add the shrimp and stir well. Season with a teaspoon of fish sauce, half a teaspoon of seasoning powder, and half a teaspoon of salt. Stir well with chopsticks.

Taste and adjust seasoning as needed, then turn off the heat and sprinkle chopped scallions and a pinch of pepper over the shrimp. Serve on a plate as a savory dish with rice.

This dish pairs well with white rice.

6. Steamed meat with fermented fish sauce

Ingredient:350g pork belly; 150g fermented fish paste (made from snakehead fish or catfish); 3 cloves of minced garlic; 1 teaspoon pepper; 2 tablespoons sugar; 2 chicken eggs (separate 1 yolk in a bowl and beat); 1 chopped chili; 1 minced shallot

Making:

Remove the bones from the fermented snakehead fish and chop it finely. Wash the pork belly, pat it dry, and chop it finely.

Put the meat, fish sauce, spices, and all the ingredients listed above into the bowl.

Mix well so the meat absorbs the seasoning.

Boil a pot of water. Place the bowl of fish sauce in a steamer and steam for 25 minutes.

After 25 minutes, open the lid of the pot, pour the egg yolks over the fish sauce, and garnish with chili and dried onions.

Cover the pot and steam for another 5-7 minutes until the fish sauce is cooked.

Steamed fish paste is very simple and quick to make, yet it goes incredibly well with rice.

7. Stir-fried bamboo shoots with onions

IngredientIngredients: 500g fresh bamboo shoots; Green onions; Finely chopped dried onions; Seasoning, bouillon powder, pepper; Cooking oil

Making:

Fresh bamboo shoots are bought, peeled, washed with water, and sliced ​​into bite-sized pieces (be careful not to slice them too thick). Soak them in water for 30 minutes, then squeeze them clean with salt to reduce the bitterness, and rinse again with water.

Boil the bamboo shoots until tender, then remove them from the water and drain. Boil them again to reduce the bitterness, then remove them from the water and drain.

Place a pan on the stove, wait for it to heat up, add two tablespoons of oil, sauté the onions until fragrant, then add the bamboo shoots and stir-fry for 15 minutes.

Note: If the bamboo shoots become dry while stir-frying, add a little broth. This will make the bamboo shoots sweeter and softer, preventing them from drying out.

Add seasonings, fish sauce, and chopped scallions to taste, then stir well.

Transfer the stir-fried bamboo shoots with onions to a plate, sprinkle with pepper for extra flavor, and enjoy.

8. Fried dried anchovies with a sweet, sour, and salty flavor.

Ingredient:200g dried anchovies; one lemon, two chili peppers, one clove of garlic; two tablespoons fish sauce.

- 2 teaspoons of sugar, MSG.

Making:

Wash the dried fish twice with hot water to remove all dirt, then drain it in a colander.

Peel and finely chop the garlic, remove the seeds from the chili peppers and chop them finely along with the garlic, and squeeze the lemon to extract the juice, removing the seeds.

Mix together the fish sauce, lime juice, garlic, sugar, and MSG.

Place a pan on the stove, add plenty of cooking oil, and when the oil is very hot, add the fish. Cook over low heat until the fish is golden brown and crispy.

Once the fish is golden brown, remove all the oil and put the pan back on the stove to let the fish dry out a little more.

Pour the prepared fish sauce mixture into the pan, stir well, and cook for another 3-5 minutes to allow the garlic to release its aroma and the seasonings to infuse into the fish.

Serve on a plate and enjoy. This dish is best served with white rice.

Enjoy these delicious traditional dishes!

Thu Tra (compiled)