Spicy Recipes by SpicyRecipe.net » Vietnamese Spicy Recipes

Vegetarian Rice Noodles Recipe

spicyrecipe — Tue, 07 Oct 2008 00:06:50 +0000

This rich and colorful vegetarian rice noodles is substantial enough to serve on its own. Perfect when served with chilli sauce.

Prep time: 25 minutes
Cooking time: 5-7 minutes
Serves 4-6

Vegetarian Rice Noodles Ingredients:

250g rice vermicelli
100g fried bean curd (tofu)
8 dried mushrooms (Chinese)
2 tbsp oil
1 medium peeled carrot cut into thin shreds
3 cloves chopped garlic
1 1/2 inch piece of grated ginger
1/2 red pepper cut into fine stripes
100g green beans cut into short lengths
Chilli Sauce or any commercial sauce for serving
1 cup finely chopped cabbage
1 cup bean sprouts + a handful extra to garnish
1 tbsp fish sauce
2 tbsp soy sauce
2 tsp soft brown sugar

Vegetarian Rice Noodles Cooking Instructions:

1. Cut the bean curd into small cubes. Soak the dried Chinese mushrooms in hot water for 20 minutes then drain and slice.

2. In a heatproof bowl, pour boiling water over the rice vermicelli then soak them for about 1-4 minutes until soft. Drain.

3. Heat a wok or a large heavy-based frying pan. Add the oil. Add the garlic, ginger and bean curd when very hot. Stir-fry for 1 minute. Add the carrot, beans, capsicum strips and mushrooms then stir-fry for another 2 minutes. Add the sauces and sugar then toss well. Cover and steam for 1 minute.

4. Add the vermicelli, bean sprouts and the rest of the ingredients, but a few tablespoonsful of cabbage only. Toss, cover and steam for 30 seconds. Arrange noddles on a serving platter. Garnish with bean sprouts and remaining cabbage. Serve with chilli sauce.

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Barbecued Whole Fish Recipe

spicyrecipe — Fri, 19 Sep 2008 15:36:29 +0000

Prep time: 20 minutes
+ 20 minutes marinating
Total cooking time: 25 minutes
Serves 4-6

Barbecued Whole Fish Ingredients:

750g small snapper or bream cleaned and scaled
2 tsp sugar
3 cloves garlic, cut into very thin slices
2 tsp green peppercorns, finely crushed
2 tsp chopped red chilli
3 tsp fish sauce
1 tbsp oil
2 medium onions, finely sliced
1 1/2 inch piece fresh ginger, cut into very thin slices
4 spring onions, cut into 1 1/2 inch pieces, then finely shredded
Lemon and garlic dipping sauce to serve

For lemon and garlic dipping sauce

In a small bowl, stir 1/4 cup lemon juice, 2 tbsp fish sauce and 1 tbsp sugar until sugar dissolves. Stir in 2 chopped small red chillis and 3 finely chopped cloves garlic.

Barbecued Whole Fish Cooking Instructions:

1. Wash the fish inside and out. Pat dry with paper towels. Cut 2 diagonal slashes into the thickest part of the fish on both sides.

2. Place the peppercorns, chilli and fish sauce in a food processor or mortar and pestle. Process or grind until a paste is formed. Brush the paste lightly over the fish. Cover and refrigerate for 20 minutes.

3. Heat the barbecue grill until very hot. Lightly brush it with oil. Cook the fish for 8 minutes on each side or until the flesh flakes easily when tested.

4. While the fish is cooking, heat the oil in a frying pan. Add the onion and cook over medium heat. Stir until golden. Add the ginger, garlic and sugar and cook for 3 minutes.

5. Place the fish on a serving plate. Top with the onion mixture and sprinkle over the spring onion. Serve immediately with lemon and garlic dipping sauce. Serve with steamed rice, if desired.

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Spicy Grilled Fish Pieces Recipe

spicyrecipe — Sun, 10 Aug 2008 19:11:24 +0000

Enjoy the sumptuous taste of this spicy grilled fish in pieces with rice.

Prep time: 15 minutes plus another 15 minutes for marinating
Total cooking time: 6 minutes
Serves 4

Spicy Grilled Fish Pieces Recipe Ingredients:

3 cloves garlic
4 red Asian shallots
3 stems of lemon grass finely sliced (white part only)
1 teaspoon ground turmeric
1 teaspoon galangal powder
2 red chillies
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons oil
500 g boneless white fish fillets
1 tablespoon fish sauce
fresh coriander leaves or watercress to garnish

Spicy Grilled Fish Pieces Recipe Cooking Instructions:

1. Place the garlic, shallots, lemon grass, turmeric, galangal powder, chillies, salt and pepper in a food processor and process until a paste is formed, adding the oil to help the grinding.

2. Cut the fish into large bite-sized pieces. Place the fish in a bowl with the spice paste, toss well and cover. Refrigerate for 15 minutes.

3. Place the fish on a foil-lined grill tray and cook under a hot grill for 3 to 4 minutes, turning the pieces over to make the fish brown on all sides.

4. Arrange the fish on a serving plate and sprinkle over the fish sauce. Serve immediately with rice.

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