Vietnames Recipes

Ingredients for Mama Lan s Vietnamese Stir-Fried Crabs Recipe
12 lg Male blue crabs, cleaned
-and halved, with top
-shells reserved
2 c All-purpose flour, seasoned
-with salt and pepper.
Vegetable oil for frying
6 tb Butter
6 tb Olive oil
3 Stalks lemongrass, tops
-discarded, bulbs finely
-chopped
4 tb Minced garlic
3 tb Hot pepper flakes
3 tb Kosher salt
3 tb Sugar
3 Piece fresh ginger peeled
-and julienned
1 bn Green onions, chopped
4 Or 5 fresh serrano chiles,
-thinly sliced into rounds

Mama Lan s Vietnamese Stir-Fried Crabs Preparation..We”re seeing more and more of the live Eastern blue crabs out here on the West coast. So far mainly in Asian markets++I have yet to run across any at Safeway. While the Asians are busy furnishing good, fresh things to eat at very reasonable prices, Safeway and it’’s ilk are so busy trying to satisfy our banking needs that they don”t seem to pay much attention to food anymore. This can be prepared using either the blue guys or the big ol” Dungeness crabs. This reminds me of the first Vietnamese dish I ever tried, Roast Crab at Thanh Long on Judah street in San Francisco years ago. That dish alone won my ever-lasting respect for Vietnamese cuisine. It too used butter, though I”m relatively sure it also used Chinese fermented black beans for their savory kick and the crab wasn”t flour coated before frying. Dredge the crabs in the seasoned flour. In a large skillet heat oil to a depth of 1/2 inch. Add the top shells and fry over fairly high heat, turning, until crispy on both sides. Remove to paper towels to drain. Discard the cooking oil. Return the pan to medium heat and add the butter and olive oil. when the butter melts, add the lemongrass, garlic and pepper flakes and saute for about 30 seconds. Add the crab halves and sprinkle with the salt and sugar. Stir well. Add the ginger, green onions and serrano chiles. Cook, stirring often for 3 to 4 minutes. Place the crab tops, hollow side up, on a platter. Tuck the crab pieces in the shells. Pour all of the pan juices over the stuffed shells. Serve at once, with steamed jasmine rice and plenty of napkins for messy hands. Serves 4. From The Chesapeake Bay Crab Cookbook , by John Sheilds (Aris/Addison- Wesley, 1992). From the San Francisco Chronicle, 9/2/92. NOTE: To convert to Dungeness, three to four blues equal a pound and a half of Dungeness crabs. Posted by Stephen Ceideberg; September 9 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip


Ingredients for Grilled Dried Beef (Thit Bo Kho) Recipe
1 lb Lean bottom round or
-sirloin, in one piece,
-about 6 inches in
Diameter
2 Stalks fresh lemon grass,
-or 2 tablespoons dried
-lemon grass
2 sm Red chile peppers, seeded
2-1/2 tb Sugar or honey
1 tb Nuoc mam (Vietnamese fish
-sauce)
3 tb Light soy sauce

Grilled Dried Beef (Thit Bo Kho) PreparationHere’’s a Vietnamese version of beef jerky made with red chilies and honey or sugar that sounds like it’’s off in the direction of your Chinese Dried Fried Beef recipe. This Vietnamese-style beef Jerky is delicious served with drinks. The Vietnamese enjoy eating it as a snack with glutinous rice. It is also an ingredient in Green Papaya Salad. Cut the beef across the grain onto very thin 3 by 3 inch slices. If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and finely chop. If you are using dried lemon grass, soak in warm water for 1 hour. Drain and finely chop. Combine the chiles and sugar in a mortar and pestle and pound to a fine paste. Add the chopped lemon grass, fish sauce and soy sauce and stir to blend. (If using a blender, combine all of these and blend to a very fine paste.) Spread the paste over the beef pieces to coat both sides. Let marinate for 30 minutes. Spread out each slice of marinated beef on a large, flat wire rack or baking sheet. Let stand in the sun until both sides are completely dried, about 12 hours. (You can also place a rack on a jelly roll pan and let the beef dry in the refrigerator for 2 days.) Grill the beef over a medium charcoal fire or transfer the rack from the refrigerator to the middle of a preheated 400F oven and bake until brown and crisp, about 10 minutes. Serve with glutinous rice. NOTE: After cooking, the meat may be kept for up to 1 week in a covered jar at room temperature. Makes 4 servings. From The Foods of Vietnam by Nicole Rauthier. Stewart, Tabori & Chang. 1989. Posted by Stephen Ceideburg August 28 1990. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Ingredients for Karmelized Muskrat (Bavarian)
Recipe1 Fresch Muskrat (R-r-road Kil
1 Hickory plank, slightly
1 tb Kookingkt oil
Larger dan muskrat
1 ts Salt
2 Green onions
1 ds Pepper
1 tb Fisch sauce

Karmelized Muskrat (Bavarian) Preparation..Skin ze fresch muskrat undt discard ze skin.( Kan be safed undt tanned into leader.) Nail ze muskrat to ze hickory plank, karefully stretchingkt out. Khop ze green onion fine. Heat ze oil in 2 quart pot, den add ze onion undt de r-r-remainingkt ingktredients. Saute, stirringkt, on medium heat until ze sauce ist done. (about 5 minutes or more). Place planked muskrat in a large pot, add 4 kups uff water and simmer, uncofered, on medium heat for ein hour. Add ze fisch sauce undt continue to simmer on medium heat 1 more hour. Most uff de vater vill be absorbed by ze meat und de r-r-remainder vill be slightly dick–or karmelized. Be kareful not to burn it. R-r-remofe ze muskrat from ze pot karefully ! Seperate ze muskrat from ze plank, undt place meat to ein side. Pour de sauce from ze pot ofer ze plank. Totally discard ze muskrat undt eat ze plank ! Bon Appetite. Serfe hot as a main disch, mitt lots uff rice. From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini