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help...lam nước mắm

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  • help...lam nước mắm

    emwant làm nước mắm for bánh xèo, ca chiên, chấm cá nướng ....

    sis nào có recipe..cho em nhé;;0

  • #2
    RE: help...lam nước mắm

    Basic nước mắm pha

    1 cup nước mắm
    1 cup đường
    3 cup nước
    1/2 cup giấm trắng
    1 tsp tỏi bằm
    Còn gặp nhau thì hãy cứ vui
    Chuyện đời như nước chảy hoa trôi
    Lợi danh như bóng mây chìm nổi
    Chỉ có tình thương để lại đời
    (Tôn Nữ Hỷ Khương)

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    • #3
      RE: help...lam nước mắm

      muah...........thanks sis ) từ đây em chế biến theo my taste hihiihihhi



      ORIGINAL: KitchenAid

      Basic nước mắm pha

      1 cup nước mắm
      1 cup đường
      3 cup nước
      1/2 cup giấm trắng
      1 tsp tỏi bằm

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      • #4
        RE: help...lam nước mắm

        may I add?

        It is a good practice to SHOP for few kinds of vinegar for your kitchen; and there are so many good kinds of vinegar out there!

        But if one must buy only ONE rice vinegar, especially to make dipping sauce with, then choose the "SUSHI-SU SALAD VINEGAR", a product of Orchids. This vinegar is "seasoned" already with sugar & salt; mild enough to be used directly.

        May be someday, we'll talk more about red rice vinegar, distilled vinegar, all the way to 100 year old Balsamic vinegar from Tuscani region of Italy.

        (some small bottles of vinegar are being sold for more than $100! Now, if you expect them to be real SOUR, they are not! but their deals are! hahahahaha)

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        • #5
          RE: help...lam nước mắm

          ORIGINAL: bachsfuge

          emwant làm nước mắm.......................

          sis nào có recipe..cho em nhé;;0
          here you go:

          Ingredients:

          * 1 ton of anchovies, as fresh as you can get; such as those caught earlier this morning, and you are preparing it at 8am

          * 1 ton of rock seasalt

          ** you need to have a sturdy non reactive container with a sprout of 2 cubic yards capacity. Drum made of heavy wood is best.

          ** you will also need a warehouse where cool cross wind is prevailing to store the drum.

          Preparation:

          * put one thin layer of salt at the bottom of the drum,

          * cover the salt with an 2 inch thick of anchovies (less of excess water; do not wash the anchovies with fresh water)

          * then top with a layer of rock salt of 1 inch thick

          * cover the salt with an 2 inch thick anchovies

          ...... continue the process until the drum is full with the salt layer on top ......

          use a mesh made of non reactive material such as bamboo or HD polypropylene to cover the salt; then add some non reactive weight (large river rocks are best)

          Say some prayers!

          close the drum lid cleanly and tightly.

          After 2 months, slowly drain some of the liquid from the drum to test for % of nitrogen and salt. Adjust to the desired level with salt. Clean and lid tightly. 1 or 2 additional month later, the nu*o*'c ma('m is ready to be extract from the drum.

          The first run is called "Nước Mắm Nhĩ Thượng Hạng"

          forget the second and third extraction; leave it to the workers.

          hahahahahahahahahaha

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          • #6
            RE: help...lam nước mắm



            xĩu à.. janie.. i followed ur recipe to make nước mắm..and this morning, i woke up.. all my neighbors have moved out)hahhahh

            how r u young ones janie? are they about to take their final exams yet?

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            • #7
              RE: help...lam nước mắm

              They both are in the Italian Alps since last Monday.

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