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Allied Recipes For Chao Tom

Category: Misc

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(4.0) by 2 users

Ingredients:

1 Text Only

Instructions:

ROASTED RICE POWDER (THINH) Roasted rice powder is used as a
flavoring and binding agent in various recipes throughout this book.
It is necessary to soak the rice first in order to obtain a deep
golden color after roasting. Soaking also makes the rice easier to
grind. 1/2 cup raw glutinous rice Soak the glutinous rice in warm
water for 1 hour. Drain. Place the rice in a small skillet over
moderate heat. Toast the rice, stirring constantly with chopsticks or
a wooden spoon, until deep golden brown, about 15 minutes. Transfer
the roasted rice to a spice grinder or blender and process to a fine
powder (the powder should resemble saw dust). Sift the ground rice
through a very fine sieve into a bowl. Discard the grainy bits. Store
the rice powder in a tightly covered jar in your refrigerator and use
as needed. It will keep for up to 3 months. Yield: 1 cup. SCALLION
OIL (HANH LA PHI): Many Vietnamese dishes require this delicate
scallionflavored oil. Brushed over noodles, barbecued meats,
vegetables or breads, it complements each item. 1/4 cup peanut oil, 2
scallions, finely sliced Heat the oil in a small saucepan until hot
but not smoking, about 300F. Remove the pan from the heat and add the
sliced scallions. Let the mixture steep at room temperature until
completely cooled. This oil mixture will keep stored in a tightly
covered jar at room temperature for 1 week. Yield: 1/4 cup CRISP
FRIED SHALLOTS (HANH KHO PHI): This is an important ingredient in his
many dishes throughout this book. Use as specified in recipes. 1/2
cup vegetable oil, 1/2 cup thinly sliced shallots Heat the oil in a
small saucepan until hot but not smoking, about 300F. Add the
shallots and fry over moderate heat until crispy and golden brown,
about 5 minutes. Do not overcook. Immediately remove the shallots
with a slotted spoon and drain on paper towels. Reserve the oil for
another use. Cooked this way, shallots can be stored in a tightly
covered jar on the kitchen shelf for up to 1 month. Yield: about 1/3
cup. ROASTED PEANUTS (DAU PHONG RANG): Use shelled and skinned
unsalted peanuts for this purpose. Cook a small amount at a time and
use shortly after they are roasted to preserve their flavor. Amounts
are specified in recipes using roasted peanuts. Place the peanuts in
a skillet over moderate heat and cook, stirring constantly, until the
nuts turn golden brown, about 5 minutes. Allow to cool. Pound in a
mortar with a pestle or process in a spice grinder until the peanuts
are a bit chunky. Store-bought dry-roasted-roasted unsalted peanuts
may be substituted in recipes calling for roasted peanuts. PEANUT
SAUCE (NUOC LEO): This delicious sauce originated in the central
region and is used as a dip for many dishes in this book. Usually,
tuong, a fermented soybean sauce, and glutinous rice are used to
produce this sauce. After several experiments, I ended up with this
variation where tuong and glutinous rice are replaced by hoisin sauce
and peanut butter, ingredients that are more readily available. 1/4
cup roasted peanuts, ground, 1 tablespoon peanut oil, 2 garlic
cloves, minced, 1 teaspoon chili paste (tuong ot tuoi), 2 tablespoons
tomato paste, 1/2 cup chicken broth or water, 1/2 teaspoon sugar, 1
tablespoon peanut butter, 1/4 cup hoisin sauce, 1 fresh red chile
pepper, seeded and thinly sliced Prepare the roasted peanuts. Set
aside. Heat the oil in a small saucepan. When the oil is hot, add the
garlic, chili paste and tomato paste, Fry until the garlic is golden
brown, about 30 seconds. Add the broth, sugar, peanut butter and
hoisin sauce and whisk to dissolve the peanut butter. Bring to a
boil, Reduce the heat and simmer for 3 minutes. Divide the sauce
among individual dipping bowls and garnish with the ground peanuts
and sliced chile. Serve warm or at room temperature. Yield: About 1
cup. VEGETABLE PLATTER (DIA RAU SONG): Vietnamese meals include an
abundance of fresh lettuce, herbs, unripe fruits and raw vegetables.
These are arranged attractively on a platter and are used for
wrapping cooked foods at the table, usually dipped in Nuoc Cham and
eaten out of hand. The following herbs, both very important to the
Vietnamese, would be authentic additions to the Vegetable Platter:
One is the "saw leaf herb" (Eryngium foetidum, or ngo gai in
Vietnamese), a coriander relative. The other is polygonum (P.
pulchrum or rau ram in Vietnamese), with pinkish stems, pointed green
leaves and purplish markings. They can be found occasionally at
Southeast Asian markets. If you have access to unripe mango, banana,
papaya or apple and star fruit (carambola), add them to the platter.
You may select or substitute the ingredients according to
availability and personal taste. 1 large head of Boston or other soft
lettuce, separated into individual leaves, 1 bunch of scallions, cut
into 2 inch lengths, 1 cup coriander leaves, 1 cup mint leaves, 1 cup
fresh Asian or regular basil leaves, 1 cucumber, peeled in
alternating strips, halved lengthwise and sliced thinly crosswise, 4
ounces fresh bean sprouts On a large platter, decoratively arrange
all of the ingredients in separate groups. Use in recipes where
required. Yield: 4 to 6 servings

From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori &
Chang. 1989.

Posted by Stephen Ceideberg; May 24 1993.