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Increase the amount of red pepper flakes to suit taste. Combine garlic,
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I prefer the following version. It's a bit more complex, but one of
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| Nuoc Leo#1 |
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| Nuoc Leo#3 |
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| Scallion Oil- Hanh La Phi |
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Here we have a party dish that will bring out "oohs" and "ahs" from
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| Shrimp On Sugar Cane (Chao Tom) |
The "tuong" referred to below is a Vietnamese soybean preparation++a
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Grilled Squab Vietnamese-Style
| Ingredients: |
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Title: Grilled Squab Vietnamese-Style
Categories: Ethnic, Fowl
Yield: 4 servings
Stephen Ceideburg
4 Squab, about 1 lb. each,
-washed, dried and trimmed
-of fat
1/4 c Fish sauce or Chinese light
-soy sauce
2 tb Minced shallots
2 Cloves garlic, minced
2 ts Sugar
2 ts Olive oil
1 ts Toasted sesame oil
1/2 ts Freshly ground black pepper
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Grilled Squab Vietnamese-Style
Directions:
Slightly sweet, slightly sally, this Asian marinade caramelizes on the
grill. Two Cornish game hens may be substituted for squab. Grill the
split hens for 7 to 8 minutes per side.
Place each squab on its back on a cutting board. With a sharp knife or
poultry shears, split the bird in half through the breast bone. Cut
out the backbone.
In a shallow, non aluminum dish, mix remaining ingredients. Add the
squab, turn to coat evenly, cover and marinate in the refrigerator
for 2 hours or over night. Drain the squab and reserve the marinade.
Prepare a charcoal or gas grill and grill the squab for about 6
minutes. Baste once with reserved marinade; discard marinade. Turn
and cook for about 6 minutes longer, or until the juices run clear
when pierced with a fork.
170 CALORIES FOR EACH OF 8 SERVINGS: 20 G PROTEIN, 9 G FAT, 1 G
CARBOHYDRATE; 129 MG SODIUM; 79 MG CHOLESTEROL.
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Asian & Pacific Island