Easiest Way to Cook Yummy Vietnam Sate

Vietnam Sate. Sometimes, in Vietnam, I'm like wtf! It's just so rare to find in. Chuyên cung cấp Tem chơi - Bưu thiếp - Sản phẩm quà tặng - Dịch vụ truyền thông.

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Ingredients of Vietnam Sate

1. Prepare 100 grams of Chilli Padi (Ot Hiem).
2. Prepare 100 grams of Dry Chilli (Ot Hiem Kho).
3. Prepare 150 grams of Lemon Grass (Xa Cay).
4. Prepare 150 grams of Shallots (Cu Hanh Tim Nho).
5. You need 150 grams of Garlic (Toi).
6. It's 100 grams of Baby Dry Prawns (Tom Kho).
7. Prepare 1 1/2 cup of Olive Oil (Dau Olive).
8. Prepare 1 cup of Fish Sauce (Nuoc Mam).
9. You need 1 cup of Muscovado Sugar (Duong Vang).
10. You need 1 cup of Garlic Chilli Sauce (Tuong Ot).
11. It's 1/2 cup of Maggi Sauce (Nuoc Tuong).
12. You need 1 tbsp of Saltz (Muoi).

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Vietnam Sate instructions

1. Mixed in a screw-top jar fish sauce, garlic chilli sauce, maggi sauce and the baby dry prawns, put on the lid and keep in the refrigirator until ready to use.
2. Cut separatly into thin slices, then cut again into matchstick chilli padi, dry chilli, garlic, shallots, and lemon grass or coarsely chop the strips.
3. Places chilli padi, dry chilli, and lemon grass in a mortar and pound with a pestle for several minutes to form a homogeneous mixture..
4. Heat olive oil in a medium pan, then add garlic and shallot and cook over a low heat until the garlic is golden. Then add the muscovado sugar and cook stirring constantly for 2 or 3 minutes. Add chilli padi, dry chilli and lemon grass already mixed and continu to cook, stirring few more minutes.
5. Take off the screw-top jar from the refrigirator, and add the ingredients in the medium pan, stir vigorously in order to obtain a harmonious paste, then, put the lid on the pan and let cook slowly during 6 minutes..
6. After cooling down the past will be place in screw-top jar and could be used mixed with any other food. Sate will bring a middle spicy and asian taste at any of your cooking..

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