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Ingredients
- 200 g (7 oz) rice, rinsed and drained for 2 hours
- 300 g (10½ oz) tiger prawns, skin removed, deveined, cut in half lengthwise
- 1 squid, scored in a criss-cross pattern and cut into bite-sized pieces
- 3 clove buds
- 3 star anises
- 1 small Saigon cinnamon piece
- 50 g (1¾ oz) salted butter
- 150 ml coconut milk
- 1 jar curry oil (about 45- 50 g)
- 2 tablespoons minced Asian shallots
- turmeric powder
- Vietnamese shiso leaves (tía tô), rinsed and cut into ribbons
- seasonings
Seafood Cơm Nị Curry Rice (Cơm Nị…
Cơm nị is a curry rice dish which is indigenous to the Champa people in An Giang, a southern province in…
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Ingredients
- "Cá lăng" bagrid catfish fillets: 600 grams (1.32 pounds)
- Crispy Flour: 100 grams (3.52 ounces)
- Eggs: 2
- Black pepper: 1 gram
- Garlic: 10 grams
- White grapefruit zest: 200 grams (7 ounces)
- (Large-grained) salt: 40 grams (1.41 ounce)
- Potash alum: 15 grams (0.53 ounce)
- Water: 60ml (12 US teaspoons)
- Granule seasoning: 4 grams
- Frying oil: 500 ml (2.11 US cups)
- Granulated sugar: 2 grams
- Curry powder: 5 grams (0.27 ounce)
- Coconut milk: 400 ml (1.69 US cups)
- Lemongrass: 50 grams (1.76 ounces)
- Garlic: 15 grams
- Green bird's eyes chilis: 5 grams
- Salad oil: 15 ml (3 US teaspoons)
- Annatto: 5 ml (1 US teaspoon)
- Tapioca starch: 1 gram
- Water: 5 ml (1 US teaspoon)
- Granulated sugar: 8 grams
- Granule seasoning: 4 grams
- Salt: 2 grams
(Fried) Bagrid Catfish with Curry Sauce (Cá…
Cá lăng or Bagrid catfish (Hemibagrus guttatus) is a wild species of catfish which lives in mountainous brooks, waterfalls or rapids.…
