Follow Filmspotting on Twitter and Facebook
Quote from: Antares on January 09, 2012, 05:24:26 PMQuote from: jdc on January 09, 2012, 04:57:30 PMhttp://www.vietworldkitchen.com/blog/2009/04/vietnamese-restaurantstyle-grilled-lemongrass-pork-thit-heo-nuong-xa.htmlThat recipe looks good, but I'd be wary to use that much fish sauce in the marinade. Nuoc Mam is very salty and very pungent, and is an acquired taste. I love it, but my wife gets freaked out if I use a lot of it. And that amount seems rather potent in proportion to the other ingredients. If you like it as much as I do, then maybe it won't be a problem. But if you're cooking for novices in far east cuisine, I'd cut it back to at least half. Also, if you want to save yourself a lot of prep work, just use a whole pork tenderloin instead of pork shoulder cutlets. I think it would work out great as long as you marinate it at least 24 hours. But if you choose to do this, then disregard my earlier statement. The fish sauce won't penetrate as far in a whole tenderloin as it would in cutlets.I usually cut the amount of fish sauce in half anyway as I don't go for too salty food. All my guests but one will be Asian so they are use to the style of food and fish sauce.
Quote from: jdc on January 09, 2012, 04:57:30 PMhttp://www.vietworldkitchen.com/blog/2009/04/vietnamese-restaurantstyle-grilled-lemongrass-pork-thit-heo-nuong-xa.htmlThat recipe looks good, but I'd be wary to use that much fish sauce in the marinade. Nuoc Mam is very salty and very pungent, and is an acquired taste. I love it, but my wife gets freaked out if I use a lot of it. And that amount seems rather potent in proportion to the other ingredients. If you like it as much as I do, then maybe it won't be a problem. But if you're cooking for novices in far east cuisine, I'd cut it back to at least half. Also, if you want to save yourself a lot of prep work, just use a whole pork tenderloin instead of pork shoulder cutlets. I think it would work out great as long as you marinate it at least 24 hours. But if you choose to do this, then disregard my earlier statement. The fish sauce won't penetrate as far in a whole tenderloin as it would in cutlets.
http://www.vietworldkitchen.com/blog/2009/04/vietnamese-restaurantstyle-grilled-lemongrass-pork-thit-heo-nuong-xa.html
Quote from: jdc on January 09, 2012, 05:37:05 PMQuote from: Antares on January 09, 2012, 05:24:26 PMQuote from: jdc on January 09, 2012, 04:57:30 PMhttp://www.vietworldkitchen.com/blog/2009/04/vietnamese-restaurantstyle-grilled-lemongrass-pork-thit-heo-nuong-xa.htmlThat recipe looks good, but I'd be wary to use that much fish sauce in the marinade. Nuoc Mam is very salty and very pungent, and is an acquired taste. I love it, but my wife gets freaked out if I use a lot of it. And that amount seems rather potent in proportion to the other ingredients. If you like it as much as I do, then maybe it won't be a problem. But if you're cooking for novices in far east cuisine, I'd cut it back to at least half. Also, if you want to save yourself a lot of prep work, just use a whole pork tenderloin instead of pork shoulder cutlets. I think it would work out great as long as you marinate it at least 24 hours. But if you choose to do this, then disregard my earlier statement. The fish sauce won't penetrate as far in a whole tenderloin as it would in cutlets.I usually cut the amount of fish sauce in half anyway as I don't go for too salty food. All my guests but one will be Asian so they are use to the style of food and fish sauce.Something else I just noticed on that page. The author suggests that if you can't find lemongrass to substitute Chinese Five Spice powder. I don't know what the author is smoking, but Five spice is no way a substitute for lemongrass. Two completely different tastes. If you can't find lemongrass, you can use Kaffir lime leaves as they are close to lemongrass in taste and pungency, but do not use five spice powder. If you can't find either, then skip this recipe.
I didn't read it too close, I would have no idea why they would think five spice powder is a proper substitute.
I also made caramelized carrots with honey and cilantro, it's my new favorite way to cook carrots.
I also made caramelized carrots with honey and cilantro, it's my new favorite way to cook carrots. Should be up on the blog soon.
Quote from: ses on January 09, 2012, 11:07:43 PMI also made caramelized carrots with honey and cilantro, it's my new favorite way to cook carrots. Sounds so good! I'll try it.Do you ever use freeze-dried cilantro instead of fresh? Unless it's summer or unless I plan ahead, I don't usually have fresh cilantro on hand. Used some freeze-dried last night (for a cucumber-lemon relish - to go with a chicken tikki masala) and it was really good.
I had a big lunch, so I think I am just going to make some kale chips and have them for dinner.