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Vietnam foods
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Counter 20  |
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Yield: 4 Servings
Ingredients:
4 Pairs jumbo frogs' legs, -trimmed -about 1 pound
1 Stalk fresh lemon grass soaked for 1 hour in warm water - finely chopped or
1 TB dried lemon grass
2 fresh red chili peppers -- sliced
2 green onions -- sliced
2 Cloves garlic -- crushed
1 1/2 ts Sugar
Salt
2 TB Nuoc Mam sauce OR 2 TB Maggi seasoning and 1 garlic clove -- crushed
2 oz bean thread vermicelli
2 TB vegetable oil
1 sm onion -- chopped
1 c chicken strock or water
1/2 c coconut cream or heavy cream
3 TB cornstarch mixed with a little water
Freshly ground black pepper
Cilantro sprigs -- for garnish
Directions:
Chop the grogs' legs into bite-sized pieces and rinse with cold
water to get rid of any pieces of bone. Pat dry and put in the
refrigerator. Combine the lemon grass, chilies, green onion,
garlic, sugar, salt, and 1 tablespoon Nuoc mam sauce in a
blender or food processor until a very fine paste results. Rub
the paste over the frogs' legs, cover and refrigerate again for
30 minutes.
Soak the vermicelli in warm wate for 30 minutes. Drain and cut into 2 inch lengths.
Heat the oil in a wok over moderate heat. Add the onion and
saute until soft, then add the frogs' legs and brown well, turning
them over from time to time. This should take 3 minutes. Add
the chicken stock and bring to a boil. Reduce the heat, cover
and simmer for 15 minutes. Uncover the wok and add the
coconut cream. Add the cornstarch and the remaining Nuoc
Mam sauce. Stir as the sauce thickens and cook for another 15 minutes.
Add the vermicelli and bring to a boil. Remove from the heat.
Sprinkle with black pepper and garnish with cilantro sprigs.
Serve immediately with rice or French bread or rice noodles.
It is advisable to offer an alternative to frogs; legs since there
are a few cynics who do not believe that frogs' legs taste very
much like chicken. (why do they say that everything unusual
'tastes like chicken'?)
Recipe Source: Paulette Do Van
Link :http://www.my-foods.com/detail/13/475/Frogs-legs-in-garlic-sauce. |
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Post by:  Love foods |
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