Posts Tagged ‘Garlic’
Would you say NO to quick & easy flavor packed dishes that also comes with a crunch? Definitely not me. This one is no exception. Just a few ingredients along with some garnishes and you can achieve an eye pleasing and mouth-watering dish.
I love the crunchy flavor and texture that the panko bread crumbs gives off. My first experiment with panko bread crumb was in Panko Crusted Fish with Lemongrass Chili Sauce recipe. Panko is made from bread without crusts, thus it has a crisper, airier texture than most types of bread crumbs found in Western groceries. It flavorless really, and does not absorb as much oil when cook. If all you have is regular bread crumbs then you may substitute with that as well.
For an even bigger flavor you can marinade a day in advance but 2-3 hours prior in the fridge will also work too. I like to use pork cut that has a bit of fat as the leaner cut tend to taste a bit dry. An alternative to fresh garlic would be garlic powder. Make sure that the ingredient listed is garlic and no added salt, otherwise you will have to omit or adjust the salt content.
You can serve it fancy with a knife and fork along side pickled carrots and daikon or just grab a piece with your fingers and savor it with steamed rice YUM!
Crispy Garlic Pork (makes 1-2 servings accompany with other dishes)
(Sach Jrook Ktum Bompong) សាច់ជ្រូកខ្ទឹមបំពង
1/2 lb pork, slice 1/2 inch thick
5 gloves of garlic, peel and crushed
2-3 pinches salt
2-3 pinches black pepper
1/3 cup panko bread crumbs
oil for frying
Rub pork with crushed garlic and sprinkle on salt & pepper on both sides. If you are using garlic powder, you can mix the three ingredients and sprinkle on them at one. Massage the pork so the marinade get well distribute. Marinade in the fridge.
Bring marinade pork and allow to sit at room temperate to remove the chill.
Spread panko bread crumbs evenly on a plate. Lay each pork cut on the plate and lightly press into the bread crumbs to evenly coat them. Repeat until both sides are coated. Set aside and repeat this process until all the pork are coated.
Heat enough oil in a pan on medium. *Tip: to conserve on oil, you can use a smaller but deep sauce pan/pot. While there is little surface space which means you might have to fry in batches, you will use less oil.
Test oil with a piece of bread crumbs. If it sizzle quickly then it’s ready. Carefully add the coated pork into the oil and fry until golden brown. Flip and repeat on the other side. Remove and drain on paper towel.
Arrange on a platter with garnishes and/or serve with pickled carrots and daikon . ENJOY!
Over the weekend we just want to get out of the house because it was so hot. This was at 7pm already! Without any plans we headed to Wal-mart knowing that we can always find sometime or walk around and study the product labels. LOL After about 40 minutes we were hungry and have yet to determine what we wanted to eat. So off we go to the Warm Spring district in Fremont, CA and landed at iPho. The name sound very catchy even their logo using an apple in place of the “o”. Flop their menu opened and didn’t find anything I really like. The menu use the same image and price like many of the other Vietnamese restaurants so I’m like… okay, here we go again. I still dislike pho so I usually get their chicken or seafood noodle soup. But since it’s hot, I’m not feeling soup so I opt to try their Garlic Shrimp Noodle. It was on a separate menu and no detail was provided so when ordered I asked that the noodles be rice and not egg. The server seems puzzle, like it’s not possible or sometime. So I had to like describe to them that everything is the same just sub the noodle. When I got my order it was SWEET! WTH? They took a long time to get my water and not to mention my order so I just chow down for the heck of it and just get it over with.
So yesterday after window shopping I came home and thought about that experience. The fact that it use very little ingredients got me wanting to try making it myself but adjusting the taste, not making it sweet like what they did. The results? Satisfied! LOL Because it’s my dish and I’m making it I get to add and take anything I want. I put a lot of garlic I mean after all it is a GARLIC dish right? I also used olive oil (a lot more than usual) to saute the garlic. Try my garlic shrimp rice noodles recipe (Cha Kuy Teav Bongkear & Ktum Saw) ឆារគុយទាវបង្ការនឹងខ្ទឹមសរ and it might just leave you with a satisfaction smile like it did to me. Mmmmmmm 😛
3-4 oz large size dried rice noodles
5 cups of water
8 cloves of garlic, chopped
1 stalk green onion, chopped
8 large shrimp, shelled and devein
2 tablespoons olive oil
¼ cube chicken bouillon
1 tablespoon boiling water
1 tablespoon sugar
1 teaspoon fish sauce
1 teaspoon oyster sauce
Bring 5 cups of water to a boil and reserve 1 tablespoon to dissolve the chicken bouillon. Pour the remainder to cover the dried rice noodles. Allow to soften for about 20 minutes.
In the meantime prepare the rest of the ingredients.
Heat a pan and add olive oil. Once the oil is hot add the chopped garlic and saute briefly making sure they don’t burn. Add the shrimp and let it brown slightly followed by the the seasonings. Stir to combine and allow to thicken slightly.
Drained the rice noodles completely and add it to the pan. Toss to coat with the garlic sauce. You will have to work quickly so that the shrimp and noodles doesn’t get overcooked. Turn the heat off and throw in the green onions. Transfer to a plate/bowl and serve immediately.