Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What do the Japanese eat with FISH SAUCE?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What do the Japanese eat with FISH SAUCE?),it will help you,my kids.
What do the Japanese eat with FISH SAUCE. FISH SAUCE. NOT SOY SAUCE
Answer:
There is no such thing as "Fish Sauce."
There are many kinds of soy sauce; some of them are
produced for particular purposes, including
Sashimi soy sauce (I guess you are referring to this>(Vietnamese/Thai/Cambodian/etc... not Japanese.
The NY Times recently had a great and very simple Vietnamese recipe for shrimp with what they called "caramel sauce and black pepper". I made it with chicken. If you want, you can look it up at www.nytimes.com under "Vietnamese" and "shrimp" and "caramel." You can find more recipes there using fish sauce -- including a good marinated beef that goes on top of a green salad -- under "Bittman" and "Vietnamese" or "Bittman" and "Thai."
This is my recollection of the dish, which is amazingly good and tastes like something authentic from a good Vietnamese restaurant, not a lame Westernized approximation -- so I think this is real.
Start with the caramel. You have to put sugar and water in a skillet (I think it's about 1/2 cup sugar to 1/4 cup water) and heat this, stirring. (Keep a bigger shallow metal pot of cold water in the sink) When the sugar's all dissolved, stop stirring and keep heating. Watch closely. When it starts to turn gold, watch super-closely because suddenly it will turn brown. Immediately take the skillet off the heat and set it in the pan of cold water. The caramel will harden. Lower the heat, and put the pan back on with about 1/4 cup water in the pan; stir till the sugar re-dissolves. You now have "caramel sauce"; pour it into a bowl or jar, and let it cool at least about 10 minutes. Now proceed.
You'll need:
* about 1 lb. boneless, skinless chicken breasts or thighs;
* one large white or yellow onion, chopped;
* about 3 tablespoons of the caramel sauce you just made;
* about 3 tablespoons of fish sauce
* BLACK PEPPER
* Salt the chicken, put it in a colander, let it sit briefly while you chop the onion, and rinse the salt off.
* Put the chicken and chopped onion in the saucepan, with 3 tablespoons caramel sauce and 3 tablespoons fish sauce. Grind over some black pepper.
* Heat this. Stir as it's coming to a boil, so that all the chicken spends some time immersed in the sauce. The onions will give off some liquid and add to the liquid in the pot. The liquid will come maybe half the way up the side of the solid ingredients.
You'll need a saucepan (not a skillet; this is not stir-fried). When it's barely starting to boil, turn the heat down to a simmer, stir again, add more black pepper, stir, and allow to simmer for maybe 10 minutes on medium-low heat. Don't let this dry out; you can add more fish sauce and caramel sauce if you need to. When it seems done (you can taste for doneness), add more black pepper and serve with rice.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What do the Japanese eat with FISH SAUCE?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What do the Japanese eat with FISH SAUCE?),it will help you,my kids.
What do the Japanese eat with FISH SAUCE. FISH SAUCE. NOT SOY SAUCE
Answer:
There is no such thing as "Fish Sauce."
There are many kinds of soy sauce; some of them are
produced for particular purposes, including
Sashimi soy sauce (I guess you are referring to this>(Vietnamese/Thai/Cambodian/etc... not Japanese.
The NY Times recently had a great and very simple Vietnamese recipe for shrimp with what they called "caramel sauce and black pepper". I made it with chicken. If you want, you can look it up at www.nytimes.com under "Vietnamese" and "shrimp" and "caramel." You can find more recipes there using fish sauce -- including a good marinated beef that goes on top of a green salad -- under "Bittman" and "Vietnamese" or "Bittman" and "Thai."
This is my recollection of the dish, which is amazingly good and tastes like something authentic from a good Vietnamese restaurant, not a lame Westernized approximation -- so I think this is real.
Start with the caramel. You have to put sugar and water in a skillet (I think it's about 1/2 cup sugar to 1/4 cup water) and heat this, stirring. (Keep a bigger shallow metal pot of cold water in the sink) When the sugar's all dissolved, stop stirring and keep heating. Watch closely. When it starts to turn gold, watch super-closely because suddenly it will turn brown. Immediately take the skillet off the heat and set it in the pan of cold water. The caramel will harden. Lower the heat, and put the pan back on with about 1/4 cup water in the pan; stir till the sugar re-dissolves. You now have "caramel sauce"; pour it into a bowl or jar, and let it cool at least about 10 minutes. Now proceed.
You'll need:
* about 1 lb. boneless, skinless chicken breasts or thighs;
* one large white or yellow onion, chopped;
* about 3 tablespoons of the caramel sauce you just made;
* about 3 tablespoons of fish sauce
* BLACK PEPPER
* Salt the chicken, put it in a colander, let it sit briefly while you chop the onion, and rinse the salt off.
* Put the chicken and chopped onion in the saucepan, with 3 tablespoons caramel sauce and 3 tablespoons fish sauce. Grind over some black pepper.
* Heat this. Stir as it's coming to a boil, so that all the chicken spends some time immersed in the sauce. The onions will give off some liquid and add to the liquid in the pot. The liquid will come maybe half the way up the side of the solid ingredients.
You'll need a saucepan (not a skillet; this is not stir-fried). When it's barely starting to boil, turn the heat down to a simmer, stir again, add more black pepper, stir, and allow to simmer for maybe 10 minutes on medium-low heat. Don't let this dry out; you can add more fish sauce and caramel sauce if you need to. When it seems done (you can taste for doneness), add more black pepper and serve with rice.
correctness,It's Non-profit and only for informational purposes.
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