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Backy54 02-06-2008 04:50 AM

Co ai biet nau chao ca khong?
Co ca nhieu qua,toi doc than thich an chao ca vao buoi sang,co ai biet thi chi cho toi on that la nhieu.bye.:cool:

yoox 02-06-2008 04:57 AM

[QUOTE=Backy54]Co ca nhieu qua,toi doc than thich an chao ca vao buoi sang,co ai biet thi chi cho toi on that la nhieu.bye.:cool:[/QUOTE]

Cá gì ?

Bao nhiêu người ăn ?

Tại sao viết tiếng Việt mà không bỏ dấu ?

yoox 02-06-2008 05:10 AM



* pork ribs or pork neck bones to make the stock with

* good FRESH fish (sturgeon, salmon, halibut, monkfish, cods, snappers etc .)

* shallots (hành hương)

* củ gừng tươi

* chanh, ớt, gia vị: tiêu, nước mắm


* make stock out of pork bones; or else use chicken

* add a yellow onion into the stock for better flavor

* make roasted shallots: sliced shallots + canola oil + medium high heat + WATCHING FOR BURNED SHALLOTS!

* slice the fish into thin slices; if you have fish bones, skin ađ them into the stock pot

* slice ginger root into strings

* add washed rice into the stock pot; one plus handful per bowl; cook & stir often until tender

When you are ready to eat; into a small pot or even a frying pan; add the cooked rice; adjust with water for thickness; taste for salt; bring to boil; add the fish; stir and transfering the content into a bowl immediately; serve hot with ginger threads + minced green onion + roasted shallots etc .

Backy54 02-06-2008 05:12 AM

tu vi may cua toi khong co cai tieng viet.

Backy54 02-06-2008 05:16 AM

cam on yoox that la nhieu,toi va nguoi ban di ra ho cau ca bass trang nhieu lam.chi o dau co thich an ca khong thi toi cho,happy new year to you.

yoox 02-06-2008 05:22 AM

If you have small size white bass;

it would be best to cook the whole cleaned fish in the stock, with rice already cooked, for about 5 minutes; then serve.

Please do make distinction between white bass and striped bass;

the later is a game fish, having many restrictions.

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