CÁ TRA KHO LẠT với NƯỚC DỪA, chấm chung RAU ĐỒNG - ĐẬM VỊ MIỀN TÂY | Đặc sản miền sông nước

Vietnamese Cucumber Salad In the Western Region, there are a lot of rice fields. There are a lot of fruit gardens and coconut gardens for fresh and cool water. In the Western Region, in addition to making coconut water, people in the coconut farm are very generous and use coconut water as a kind of ingredient for cooking. Like the blue shrimp, if we boil it with coconut water, the meat of the shrimp will be sweet and fragrant. If not, remember to cut more coconuts and add coconut water to boil together to make it sweet and natural. Coconut water mixed with vinegar, dip with beef and roll rice paper, it is very delicious. Or we mix coconut water with fish sauce to make Banh Xeo. Then the coconut water is brought to braise fish and braise meat, it is delicious without complaining. To be honest, in the Western Region, everything is missing, but coconut water cannot be missing in food. For a long time, the people of the Western Region still have the fate and debt with the coconut tree. No matter how many years have passed, the image of the houses of the countryside dimmed after the blue of the coconut forest has become a familiarity, has become an unforgettable memory in the hearts of people far away. Then after a tiring time in the foreign country, people just want to go back to their hometown. After a long sleep, when I opened my eyes, I saw the bright sky through the open space of the coconut leaf. How familiar it was, too much. Go back to my hometown to enjoy the cool breeze when walking under the blue coconut forest. Go back to my hometown to get my father, get my sister, cut the sweet coconut, drink it to cool my stomach. Then I went to the kitchen to help my mother cook rice. The delicious dishes of my hometown thanks to the presence of fresh coconut water which becomes much sweeter and richer. Mom's stews, hotpots, such as lemongrass stewed chicken, lemongrass stewed cockroach, spicy chili chicken, must be cooked with coconut water. Instead of going to the market to buy delicious pork intestines, mom will bring it with fresh coconut water so that when the dish is finished, it will have a shiny brown color and a delicious salty-sweet taste. Or in the list of local dishes in Phuong Nam, people also cut fresh coconut, then put some shrimps in, then grill the whole coconut. This dish sounds strange, it takes a little bit of time to make, but when the shrimp is cooked, it will be firm, the sweetness of the shrimp and the light sweetness of the coconut water. Dipping with lemon salt and chili, it is very delicious. In addition, the Western ladies have fish stewing recipes, stewing meat with coconut water, so it is very rich. Fresh coconut water makes the pot of stewed meat on New Year's Day have a beautiful color. The piece of pork fat is soft and fragrant, and the stewed water is clear. Dipping with pickled cucumber or pickled bean sprouts is the right choice. As for the stewed dish, it must be stewed with coconut water to make it delicious. Stewed dishes have the characteristic salty-sweet taste, and stewed with a little water, or dry stew without water. But in the West, there is a slightly different type of stew, which is stewed with more water, its color is more pale and its taste is less salty. Stewed with coconut water, so in the salty taste, it has a little more sweet taste. Eat with raw vegetables, or water spinach, coriander, coriander, all go well together. Phuong is telling you about the stewed dish of the people of the West. This is a very typical stewed dish of Phuong Nam. Normally, people will bring it to stew with sea bass, catfish, or catfish. Stewed catfish is said to be both fragrant and fatty. People say they have already swum a few bowls of rice, and they still want to keep swimming, they don't feel full anymore. To make this dish, you have to find catfish, or catfish, then it will be delicious. Clean catfish, cut into pieces, then marinate with onion, garlic, and chili to make it fragrant. Then let it soak for a while. Now, my grandmother is helping me prepare the vegetables to eat with it. Water spinach grows in the garden, it is big and full of water, it is greedy. Water spinach has flowers, fat, crab claws, fresh vegetables, and banana flowers in the garden. The flowers are yellow and fresh, it looks very attractive. The water spinach has a lot of seeds in the summer, you can cut it with a knife. Because this is a stewed dish of catfish, you have to eat it with many types of vegetables. Each type of vegetable will tell us a story about a particular delicacy, which is extremely impressive. After washing the vegetables, bring them to wash clean to drain the water. For water spinach, remember to cut it, then use a bottle to break the roots of the vegetables, then soak it in cold water to make it less slimy. If you look at it again, the ingredients are full. The fish has absorbed the spices, the vegetables are delicious, the fresh coconut is chopped, the firewood in the kitchen is burning, it's time to cook the fish. Put the pan on the stove, fry the shallots until fragrant, then pour the coconut water in, then add the color, delicious fish sauce, ground pepper and spices. Stir up the bean sprouts to dissolve the mixture, then slowly add the fish. Continue to watch the coconut fire, until the water is boiling again, then turn off the heat and turn off the fire. Watch every 5-10 minutes, then carefully flip the fish once, so that the fish meat is seasoned. Take advantage of the time when the fish pan is boiling on the stove, remember to pick up the water spinach you broke earlier, to drain the water, then turn it over, mix the vegetables with vinegar to make it smooth. This mixture includes pickled vinegar, sugar, thinly sliced ​​shallots, sliced ​​chili peppers for spiciness, then pour the vinegar evenly into the water spinach, add a little bit of light pink mushroom for a little bit of color, then mix well, leave for about 10 minutes, the vegetables will absorb the flavor, sour, sweet, very delicious. And cut the coconut into pieces, also pour the vinegar on it, use your hands to squeeze it evenly. Put the whole banana blossom, take a bottle and smash it hard on the outside a few times, then split it in half, remove the stem, then put a lot of lemon juice in the root for white. Raw vegetables, lettuce, crab, cut into pieces, add more banana blossom, mix it all up. So there is a pot of good quality water spinach. From the stove, the fish pan has been boiling for a while, smoke up and release the aroma. Cut a lot of scallions into long pieces, put it in the fish pan, add a few more dried chilies, it's a delicious dish. The fish has been steamed, switch to a light brown color. The broth is also thicker, close to the fish and just right. The taste of the dish is richer, add more green scallions, red chilies. I have to say, looking at the overall fish pan now, both delicious and beautiful. It's attractive and makes me crave it. Put the pan down, prepare a plate to pick up the fish. But I have to admit, the fish stew is full of hard fish meat, floating up, looking at it, you know the quality of the fish in the West. Remember to bring vegetables, herbs, water spinach, take the broth out of the bowl, cut a few more pieces of lemon, then set up a delicious meal, full of the taste of the countryside. Today's meal has a fish stew with many vegetables to eat together. Just looking at it makes me very hungry. You worry about rice, you take a new chopsticks, bring the chili sauce in the pot, so that the spicy taste is released. Then add a piece of lemon juice for the right way to eat fish stew in the West. Pick up the vegetables in the bowl, take a spoon, scoop a spoonful of fish stew, just dip the chili sauce on it. Or if you don't like it, you can dip it. Pick up a few chilies in a separate bowl, crush them, then scoop the fish stew out, put the lemon in, wrap the vegetables and dip them in there. Each person has a bowl, each person has a style, who likes to eat what style, but surely the taste is the same. The vegetables are crispy, the stew is salty and sweet, and rich, with a little bit of sour taste. It's delicious, light, cool, and makes people's taste buds remember to eat fish. I say a piece of fish is fresh, fragrant, firm, but not broken at all. And eat it with rice and vegetables is delicious. But I have to admit, this fish stew, in addition to the delicious taste of fish, in addition to the combination of spices and the uniqueness of the cooking method, there is another component that also determines the deliciousness of the dish. That is the side dish. There is no compulsory rule for vegetables, just pick what you have at home, buy what you have at the market, you can eat it with water lily flowers, water lily flowers, or eat it with crab roe, to make it crispy, with a little bit of crunchiness. Break a piece of crushed banana and dip it in together, it's firm. And water spinach, water spinach, can be eaten raw normally, or if you like it, you can eat it with vinegar. Pour the fish stew on the water spinach and vinegar, sour and crispy. Look at the vegetables, because of the broth, people can immediately imagine its deliciousness and richness. Who has been clever and known that the crispy fish stew is a guest will be able to enjoy the picturesque and lively of the hometown of the Southwestern River. Fish under the river, vegetables in the garden, there is the cool and clean of the nature of the hometown, of the people. Although difficult, it is still sweet, just talk and love each other. If there is fish in the meal, there must be vegetables. Just like us, no matter where we go, we always remember our hometown. Remember the days when my father caught a delicious fish, my mother would bring it to braise with fresh coconut water, and I would go to pick vegetables to make vinegar and mix them. So that day, we all enjoyed a delicious meal with braised fish and a lot of vegetables. We ate a lot of rice, not kidding. Braised fish, the name sounds strange, but the taste of the food is rich, sweet, making people from afar miss it all the time. During the Tet holiday, we often help each other make tea, so we have a lot of fish, especially braised fish. Some are brought with pickled fillet, some are dried to eat, and some are brought to braise, wrapped with fresh vegetables to make it perfect. After braising the fish, it is light, fragrant, white but also delicious and sweet. Add the skin of the fish, the fat of the fish, if it's delicious, that's it. For braised fish, cut the coconut, braise it, water spinach, squeeze the sweet and sour, eat together. The meal in the countryside is fragrant and delicious. If you go far away, you will miss your hometown.