Delicious dishes on rainy days

(Baonghean.vn) - Simple dishes that go well with rice, suitable for rainy days in the South or cold winter days in the North.

1. Pork belly stir-fried with shrimp paste

Ingredient

Pork belly (best is pork belly with intact crispy cartilage), fresh lemongrass, chili, shallot, garlic, shrimp paste.

Preliminary processing

Wash and chop lemongrass and chili. Peel and wash onion and garlic, crush and chop.

Pork belly cut into checkerboard pieces.

Final result.

Processing

Put the meat in the pan, leave it on high heat for about 5 minutes then reduce the heat. When the meat is browned, add the onion and garlic and stir until the onion and garlic are fragrant. Continue to add lemongrass and chili and stir until the lemongrass is golden brown, then add the shrimp paste and stir for a few minutes until the sauce, lemongrass and meat are well mixed.

Pork belly stir-fried with shrimp paste, eaten with hot rice, with a few pieces of pickles, makes a simple meal that consumes a lot of rice. Can be eaten immediately or stored in a jar for later use.

2. Braised duck with ginger

Ingredient:

- 500 g prepared duck meat.

- 1 ginger root, 1 onion, chili, green onion.

- Fish sauce, sugar, seasoning powder and chili powder.

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How to prepare:

- Wash the duck, cut into small pieces. Peel and slice the ginger. Cut the onion into wedges.

- Heat oil until fragrant, add ginger and stir-fry until golden brown, then add duck and stir-fry until slightly cooked.

- Season with fish sauce, seasoning powder, sugar, chili powder and stir well. Finally, add 1 small bowl of water and simmer until the water has reduced. Season to taste, add onion, stir well and turn off the heat.

- Ginger braised duck is best served with white rice, but you can also enjoy it with fresh vermicelli.

3. Ginger braised chicken

Ingredient:

- 300 g chicken, 1 ginger root, 1 teaspoon turmeric powder.

- Sugar, fish sauce, seasoning powder, minced garlic, chili, pepper.

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How to prepare:

- Wash chicken, cut into bite-sized pieces. Peel ginger, slice into strips.

- Saute garlic until fragrant, then add ginger and stir-fry briefly. Next, add chicken and stir-fry until slightly cooked.

- Season with fish sauce, sugar, seasoning powder and stir well. Add a little filtered water, bring to a boil, then add turmeric powder. Then put the chicken in the clay pot, continue to simmer until the chicken is tender and the spices are absorbed.

- When the chicken is cooked, add a little pepper and chili and turn off the stove. Ginger braised chicken is delicious served hot with white rice or sticky rice.

4. Braised mackerel with pepper

Ingredient:

- Mackerel.

- Onion, garlic, sugar, spices.

- Caramel, pepper.

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How to prepare:

- Clean mackerel, remove intestines, cut into bite-sized pieces. Peel onion and garlic, crush.

- Put fat, caramel, spices, onion, garlic, a little sugar in the pot and stir well. Add fish, sprinkle pepper on top, stir well to let the fish absorb the spices. Leave it like that for about 15-30 minutes, then turn on the stove and simmer.

- Simmer until the water is almost dry, then turn off the stove. Do not add chili to braised mackerel with pepper, because it will lose the flavor of the pepper.

5. Delicious spicy braised anchovies on a rainy day

Ingredient:

- 300 grams of anchovies, 4 tablespoons of good fish sauce, 1 teaspoon of salt, 2 teaspoons of brown sugar, 2 tablespoons of cooking oil.

- 1 onion, 5 minced garlic cloves, a few red chillies, ground pepper.

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How to prepare:

- Remove the head and intestines of the anchovies to remove the bitterness, wash gently with diluted salt water and drain.

- Crush or mince onion, garlic, chili and marinate fish with fish sauce, cooking oil, salt, brown sugar, mix well, leave for half an hour for fish to absorb.

- Put the fish pot on the stove, simmer over low heat until the braising liquid in the pot thickens, then turn off the heat. Leave for about half an hour for the fish to cool slightly, then add half a cup of cold water and simmer a second time, watch until the braising liquid is completely dry, the fish is firm, fragrant, and has a light brown color, then turn off the heat.

- Take the fish out onto a plate, sprinkle ground pepper on top, serve with hot rice or white porridge.

Thanh Hien

(synthetic)