Vietnamese Style Meat Stew Recipe |
Ingredients: |
1 young coconut 4 tablespoons sugar 1 tablespoon water 4 whole, peeled garlic cloves 1 medium onion, sliced 2 tablespoons dark soy sauce 1 tablespoon light soy sauce 2 tablespoons fish sauce 150 ml water 400 g mixed chicken and pork pieces Crisp-fried garlic, to garnish (optional) |
Method: With a heavy, sharp knife or cleaver, cut off the top of the coconut and pour the coconut water into a bowl. Scrape the jelly-like flesh from inside coconut with a metal spoon and add it to the bowl of coconut water, then set aside. (Alternatively, get your cut fruit/juice stall to do this for you.) Combine sugar and 1 tablespoon water in a heavy-based wok or pot (not non-stick) and cook over medium heat until sugar has melted and turned a rich brown, about 5 minutes. Do not stir, but swirl the pot to ensure even caramelization. Add coconut water and flesh all at once – mixture will splutter – and then all remaining ingredients. Bring to the boil, stirring, and simmer partially covered for 15-20 minutes, until gravy has thickened and meats are tender. Skim off fat from surface, if desired. Serve hot with rice. |
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