Tag: shallot

RECIPE: Steamed Vegetables with Vietnamese Dipping Sauce

Categories Deb's Kitchen, Recipes, VegetarianLeave a Comment on RECIPE: Steamed Vegetables with Vietnamese Dipping Sauce

Ever run into a cooking “snag” ?  I just did the other day and my sister was my life-saver.

We always have a variety of vegetables in our every day meals, usually sautéed, blanched or roasted.

We seldom make any sauce for our vegetables, usually lightly seasoned with sea salt and olive oil. Perhaps in a huge part this is related to the types of cuisine we usually have at home, and also due to our continued efforts to restrict having “processed” foods (including prepared sauces) in our household.

The other day when we were trying to decide what to make for dinner; my sis started to tell me about this delicious Vietnamese dipping sauce which she had with steamed vegetables in Vietnam, she sent me a recipe by Ms. Vicky Phan as reference.

I was thinking dipping sauce for vegetables? Ah I get it, something similar to Bagna Cauda which I made a few months ago for our epic Italian dinner, except there’s no butter and anchovies, replaced with shallots and fish sauce.    

It is very easy to make, takes less than 20 minutes including prep time.  My recipe is a modified version of Ms. Vicky Phan’s Savory Vietnamese Vegetable Dipping sauce, check out her website for delightful Vietnamese recipes.

For my recipe I use more shallots than garlic, less fish sauce and substitute with hot water to make it slightly less salty, I have also added a little twist: grated lime zest, squeeze of lime juice plus a drizzle of the King Sauce (just the chili oil) from Betty King Sauce (Available online or through Instagram – check out this awesome King sauce)

 

Ingredients: 3 Tablespoons Fish Sauce (I used “Red Boat”,  3 Tablespoons raw cane sugar, 1 Tablespoon olive oil,  1 large shallot (minced), 2 small cloves of garlic (minced), 2 Tablespoons of dried shrimp (rehydrated in warm water, pat dry and minced),  grated zest of lime and squeeze of lime juice, hot water (a few Tablespoons).  ***Vegetarians – Omit the dried shrimp and use more shallots/garlic, or add chopped lemongrass to create a fragrant sauce. For some heat, add chili (or chili oil).

  • In small bowl mix fish sauce, a Tablespoon of hot water and raw cane sugar well.  Set aside
  • Using medium high heat, in a sauce pan,  add olive oil (or vegetable oil of your choice).
  • Add garlic and shallot, lightly stir fried until fragrant.  Be careful they burn very easily.
  • Turn heat to medium low, add dried shrimp, mix well with garlic and shallot, stir until fragrant.
  • Add fish sauce sugar mixture into the pot, stir gently and cook until sauce thickens.  You can add hot water (by Tablespoons – optional) to adjust thickness and taste according to your liking.
  •  Add chili oil (optional), lime zest and squeeze of lime juice
  • Keep watch closely and dont let the sauce burn – patience!
  • When sauce is cooking, steam the vegetables which should be ready in a few minutes.  Serve hot.

For our meal we served the sauce with steamed Brussel sprouts, zucchini, carrots, purple kale and brocolini.  I lined the steamer with “cooking steam cloth” (available at Chinese cookery stores).

I used a really great steamer which I first saw on Youtube used by home cooks/bloggers;  I searched for a long time and one fine day in December when I walked by Orling and Wu …..there it was…and I bought it home..

 

 

Cauliflower Fried Rice

Categories Recipes, VegetarianLeave a Comment on Cauliflower Fried Rice

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More than two weeks ago, my friend “PPQ” was over at our place for mid-Autumn Festival Dinner and she made her simple version of cauliflower fried “rice” which paired surprisingly well with our semi traditional (Chinese steamed fish, roast pork belly, sautéed pea sprouts, sake steamed clams, duck breast lettuce wrap) dinner. She actually has modified the recipe based on the original posted on the award-winning site Nom Nom Paleo!  

We added garlic stems (I’ve seen them at our local Farmer’s market during early Fall season and readily available at most Asian Supermarkets); it adds a very delicate flavour and a nice crunch to the fried “rice”.

I made this again the other day and added shallots to the recipe. “PPQ”, thank you very much for your garlic stem idea! I’ve served the “rice” with Thai Green Curry, we didn’t miss the jasmine rice at all!  Basically anything goes with this excellent low carb option, same as any other recipes, feel free to modify and make it your own, Enjoy (OO)!

Ingredients:

1 small head of organic cauliflower, 1-2 Tablespoons olive oil, 1 small yellow onion (finely diced), 2 small shallots (finely diced), bunch of garlic stems – 1/2 to 1 cup (finely chopped), kosher salt and fresh ground pepper.

Preparation:

– Clean the cauliflower, core and trim the florets off the stems, cut off any blemishes (sometimes you see little brown spots). Place florets in the food processor and process until they resemble the texture and size of rice grains.

– Prepare garlic stems: wash thoroughly in cold water, pat dry, cut off end of stems and chop them finely

– In a large skillet, heat 1/2 Tablespoon of olive oil over medium high heat, add onions and cook until they become soft and translucent, add shallots and garlic stems; mix ingredients well and cook for another 3-4 minutes to bring out the flavours and aroma. Remove mixture from skillet and set aside.

– Adjust to medium low heat, using the same pan heat remaining olive oil, add cauliflower, season lightly with salt and pepper, stirring gently for approximately 5 to 10 minutes until the oil is evenly distributed and each “grain” is coated.

– Put the lid on the skillet, adjust to low heat (to avoid burning) and cook the cauliflower “covered” for another 5 minutes (to 10 minutes) until they become tender.

– Remove the lid, readjust to medium high heat, return onion/garlic stem/shallot mixture to skillet, using a spatula, gently stir fry all ingredients until mixture is slightly browned.

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– Taste and season with salt and pepper as required.