Post:Cinnamon
Your culinary experience will be even more impressive when enjoying these delicious dishes in the most magnificent and bustling building in the heart of Saigon - Union Square.
Khmer braised offal
Khmer braised offal is a snack that is favored by most diners because of its freshness compared to traditional hot pot dishes. The sweetness of palm sugar, the aroma of garlic and the sourness of mango combined with the chewy, fatty pork offal and the characteristic aroma of coconut milk are the highlights that create a strange and attractive flavor.
The main deliciousness lies in the thick sauce, a blend of the sweetness of pork offal broth, a little fat from coconut milk, the spiciness and aroma of garlic and chili, and the scent of tiny, pretty basil leaves.
Ingredient:Pig stomach: 100 gr, Thu linh: 50 gr, Small intestine: 50 gr, Pig ear: 100 gr, Palm sugar: 100 gr, Good fish sauce: 80 gr, MSG: 50 gr, Peeled garlic: 50 gr, Shredded mango: 15 gr, Ground garlic and chili: 30 gr, Perilla: 20 gr, Bread: 1 piece, Coconut: 1/2 fruit
How to do:Clean the stomach, animal spirit, intestines, and pig ears. Heat a pan, sauté garlic until fragrant, then add fish sauce, palm sugar, and MSG and cook for 1 hour, until soft, then transfer to a plate. Continue adding shredded mango, Vietnamese mint, and chili to serve. When processing the stomach, animal spirit, intestines, and ears, it is important to clean them thoroughly and hygienically.
PhasarDek Steamed Squid
If you are bored with squid dishes such as stir-fried, fried, grilled squid, try changing the taste with PhasarDek steamed squid. At first hearing the name seems simple, but the dish is still attractive enough for you to enjoy the fresh, pure taste of fresh squid, combined with the accompanying spices.
Mixed with a little green tamarind, sugar, fish sauce, garlic, coriander, chili, lime juice, the green sauce is the perfect addition to the dish. Pick up a piece of fresh, crispy, sweet squid, “bathe” it in the spicy and sour sauce with the aroma of lemongrass and ginger, and enjoy… to feel the flavor gradually spread.
Ingredient:
Squid: 400gr, Green sauce: 150gr, Salt: 50gr, Ginger: 25gr, Green onion: 20gr, Seasoning powder: 20gr, Pickled lemongrass: 50gr, Pickled shallot: 50gr, Perilla: 10gr, Green sauce (mixed minced), Green tamarind: 50gr, MSG: 50gr, Sugar: 80gr, Fish sauce: 30gr, Peeled garlic: 80gr, Coriander: 30gr, Coriander: 20gr, Green chili: 20gr, Green chili: 20gr, Lemon juice: 30gr
Making:
Steam squid with ginger, green onion, and soft seeds in a steamer for 10 minutes until cooked, then slice thinly and serve with green sauce, lemongrass, shallots, and perilla. Depending on the size of the squid, the steaming time can be shorter or longer so that the squid is just cooked, fragrant, sweet, and crispy.
Phnom Penh Chicken Curry
As a pet of the Khmer people, dishes made from chicken have a distinctive flavor, conquering even the most fastidious people with a harmonious combination of sour, spicy, and sweet flavors.
The golden, steaming chicken curry spreads the aroma of chicken, the spicy taste of lemongrass, garlic, chili with the sweet, fatty taste of coconut milk, the rich taste of potatoes, all combined into an irresistible aroma. Phnom Penh chicken curry served with bread is the perfect choice.
Ingredient:
Laying hen: 500gr, Coconut milk: 500gr, Taro: 100gr, fried until golden brown, Taro: 200gr, boiled, peeled, Sweet potato: 100gr, fried until golden brown, Lemongrass: 100gr, crushed, Peeled garlic: 50gr, Red chili: 30gr, Salt: 50gr, MSG: 30gr, Fresh coconut water: 500gr, Sugar: 50gr
Making:
Cut the chicken into 5cm square pieces, marinate with red curry, yellow curry, sugar, MSG, garlic, red chili for 30 minutes. Heat the pan. Add crushed lemongrass and stir-fry until fragrant, continue to stir-fry the chicken until the meat is firm, then add fresh coconut water and coconut milk and cook for 30 minutes. Finally, add fried taro and fried sweet potato, boiled taro and cook for another 20 minutes then remove from heat and serve hot.
Five-color chicken rice
Five-color chicken rice is a combination of the rich flavor of chicken, dried shrimp, the richness of gac fruit mixed with the aroma of lemongrass, and the freshness of vegetables such as shredded lemongrass, shredded shallots, and chopped lettuce. You will find it hard to resist the eye-catching colors and the familiar, familiar flavor of Vietnamese people.
The dishes have a strong Khmer flavor with the main flavors being the sourness of mango, the spiciness of ginger, lemongrass, chili, and the sweetness of palm sugar. Served with sake leaf water, five beans, sugarcane juice, lemongrass and ginger tea, it will create wonderful variations in taste and aroma.
Ingredient :
Fried rice mixed with gac fruit: 200gr, Boneless chicken thighs: 100gr, Dried shrimp: 50gr, Chicken eggs: 0.5, fried and cut into strips, Salted lemongrass: 10gr, Shredded shallots: 10gr, Finely chopped lettuce: 100gr, Sweet and sour cucumber stalks: 20gr
How to do:
Boneless chicken thighs are stir-fried with onions, garlic, chicken powder, MSG, salt and sugar. Soak dried shrimp in water until soft, then stir-fry with minced shallots, minced garlic and sweet and sour sauce. Fried rice is mixed with gac fruit and then placed on a hot cast iron plate. Finally, arrange chicken, shrimp, shredded chicken eggs, sour lemongrass, sour shallots, sour cucumber, shredded lettuce. Mix well before eating.
You can enjoy these dishes at the system.Rooster Restaurant:
- Floor B3-26, 27, 28 Union Square Shopping Center - 116 Nguyen Hue & 171 Dong Khoi, District 1, HCMC - Tel: 08. 3993 9494
- 298/C145 Bis, Cach Mang Thang 8, District 10, HCMC - Tel: 08. 38622111
- 39 Nguyen Thi Minh Khai, District 1, HCMC - Tel: 08. 3824 8824.
- Website:www.quancongatrong.com.
