seafood

Mayak Eggs (Soft Boiled, Korean Marinated Eggs)

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Mayak Eggs (Soft Boiled, Korean Marinated Eggs)
Yield 4
Author Chef Tu David Phu
Prep time
15 Min
Cook time
30 Min
Inactive time
2 Hour
Total time
2 H & 45 M

Mayak Eggs (Soft Boiled, Korean Marinated Eggs)

A Mayak egg is a soft-boiled Korean egg marinated in a combination of soy sauce, scallions, sesame seeds, Thai chili, and sugar (or another sweetener). The literal translation of 'Mayak Gyeran' means “drug egg” due to its delicious, addictive umami flavor.

Ingredients

Instructions

Soft Boil Eggs
  1. Allow eggs to sit at ambient temperature for 15 minutes before cooking.
  2. Bring a medium-sized pot of water to a boil.
  3. Add a pinch of salt. And a splash of vinegar.
  4. Gently lower the eggs into the water.
  5. Cook for 7 minutes.
  6. Remove the eggs from the pot and place them into an Ice bath.
  7. Crack the eggs and gently peel the eggs with a spoon.
Mayak Marinade
  1. In a small mixing bowl add 1 cup of Soy Sauce, 1/2 cup of water, and1/2 cup of Honey.
  2. Dissolve the honey into the marinade with a spoon.
  3. Then add 1 tbsp. of Minced Garlic, 1 cup of Sliced Green Onions, and 1 each of minced Jalapeno. and 1 tbsp. of Toasted Sesame Seeds
  4. Gently place the peeled, soft-boiled eggs into the marinade.
  5. Then cover the eggs with 12 leaves of Sliced Sesame Leaves.
  6. Allow the eggs to marinate for 2 hours (refrigerated) prior to serving.
Assemble
  1. In a small rice bowl, place 1/2 cup of cooked rice on the bottom of the bowl.
  2. Create a nest with the cooked rice.
  3. Gently nest a Mayak eggs onto the rice.
  4. Garnish the egg with the aromatics from the marinade.
  5. Use a sharp knife to cut the soft boil egg in half.
  6. Dress the rice with the Mayak Marinade.
  7. Then garnish the egg yolk with gochugaru.

Similar Recipes

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Iced Matcha Lemonade

https://cheftu.com/recipelibrary/mayakeggs
TDP Enterprises, LLC
eggs, breakfast, soft boil, egg yolk, runny, egg, rice, mayak, korean
lunch, snack, breakfast
Korean
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Ikura & Gold Don Buri

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Mizkan sauces and vinegars are crafted with care by a family-owned company with nine generations of vinegar-brewing expertise. Using only the finest ingredients, each of our vinegars is brewed according to traditional practices, creating a clean flavor that is mild and mellow.

Ikura Rice Bowl (Golden Pearl Trout Caviar)
Yield 4
Author Chef Tu David Phu
Prep time
15 Min
Cook time
30 Min
Inactive time
30 Min
Total time
1 H & 15 M

Ikura Rice Bowl (Golden Pearl Trout Caviar)

This is my favorite way to eat rice; covered with Ikura (aka Pearl Trout Roe). Especially when it’s executed correctly, this dish results in beautiful alchemy of warm, fragrant rice; slightly chewy in texture, and perfectly seasoned with rice vinegar that is subtle sweet yet still savory; paired with the alluring saline, umami, and earthy flavors of delectable trout caviar. The addition of 24k gold makes this dish a little extra fancy, if you are trying to impress a guest. However, it's optional. *Disclaimer: this is not a traditional recipe.* Recipe li

Ingredients

Sushi Rice
Ikura Marinade
Garnishes

Instructions

Cook Sushi Rice
  1. Combine 2 cups of Kokuho Rose® and 2 1/2 cups water in a medium saucepan.
  2. Bring to a full hard boil.
  3. Reduce heat to low and simmer covered for 20 minutes.
  4. Remove from heat and let stand covered for 10 minutes.
  5. Fluff with fork or rice paddle.
  6. Remove rice from the pot, and place in a separate mixing bowl to season
Season Sushi Rice
  1. In a separate, small bowl combine 3 tbsp. of Rice Vinegar, 1 tbsp. of Organic Sugar, and 1/2 tsp. of Kosher Salt.
  2. Mix the vinegar solution until the sugar and salt is completely dissolved.
  3. Gradually add the vinegar solution to the cooked sushi rice, while (gently and thoroughly) fluffing the rice.
  4. Then season the rice with 2 tsp. of toasted sesame oil.
  5. Again, gently and thoroughly, fluff the rice.
  6. Divide the rice into 4 portions.
Season Ikura
  1. In a medium-sized mixing bowl, add 8 oz. of Ikura, 1/4 cup of small diced jalapeno, 2 tsp. of Organic Shoyu, 1/4 cup of Small Diced Jalapeno, 1/8 tsp. of Grated Ginger, and 1/4 tsp. of Fresh Lemon Juice.
  2. Gently fold the mixture with a spatula to incorporate the ingredients.
  3. Allow Ikura to marinate for 30 minutes.
  4. Drain the Ikura through a fine-mesh strainer prior to serving.
Assemble
  1. In a medium-sized rice bowl, gently pack the bowl with 1 portion of seasoned sushi rice.
  2. Gently spoon 4 oz. of the seasoned Ikura over the rice.
  3. Garnish the Ikura with toasted sesame seeds and sliced scallions.

Recommended Products:

Koda Farms Kokuho Rose Heirloom Japanese Style Rice
Gold Pearl Trout Caviar [8.8 oz Tin]
lio Jozo Artisan Japanese Rice Vinegar

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Vietnamese Cajun Seafood Stew

https://cheftu.com/recipelibrary/ikuraricebowl
TDP Enterprises, LLC
rice, caviar, eggs, sushi, fish, seafood
lunch, dinner, snack
Japanese
Did you make this recipe?
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Nước Chấm [The Soul of Vietnamese cuisine]

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Nước Chấm
Yield 4
Author Chef Tu David Phu
Prep time
14 Min
Total time
14 Min

Nước Chấm

Nước Chấm (Seasoned Fish Sauce)is the staple table condiment on most Vietnamese dining tables. Most commonly used as a dressing and a dipping sauce. Its complex, yet balanced flavors [spicy, savory, bright, sweet, and salty] have the ability to enhance any dish. It's this distinction that determines the Vietnamese palate. And often serves as the mark of quality in a traditional Vietnamese meal.

Ingredients

Instructions

  1. Chop Thai Chili
  2. Mince garlic and shallot
  3. In a medium-sized mixing bowl the minced add 2 tsp. of Thai Chili, 2 tbsp. of Minced Shallot, 2 tsp. of Minced Garlic.
  4. Add2 tsp. of Fermeneted Chiil
  5. Add 1/4 cup of Lemon Juice
  6. Add 1 cup of Coconut Water
  7. Add 1/4 cup of Son Fish Sauce
  8. Then season the sauce with 3 tbsp Organic Sugar (or 1/3 tsp stevia)
  9. And last, stir the sauce until the ingredients all well incorporated.

Recommended Products:

Artisanal Aged Son Fish Sauce

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Nước Mắm Gừng [Ginger Fish Sauce]

TDP Enterprises, LLC
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Cơm Chiên Sa Tế (Sa Tế Fried Rice)

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CCHP delivers high-quality, affordable healthcare through culturally competent and linguistically appropriate services to the community since 1986.

Cơm Chiên Sa Tế (Sa Tế Fried Rice)
Author Chef Tu David Phu
Prep time
30 Min
Cook time
30 Min
Inactive time
2 Hour
Total time
3 Hour

Cơm Chiên Sa Tế (Sa Tế Fried Rice)

Fried rice is a popular street food item in East Asian, Southeast Asian, and South Asian cuisines. And its popularity is not just in its flavor but in its resourcefulness. A traditional recipe calls for day-old rice and chopped leftovers. But if executed correctly results in beautiful alchemy of flavors, textures, and temperature. This is what I had in my kitchen today. And this is what I made, Sa Te Fried Rice with Japanese Snow Crab.

Ingredients

Instructions

Make Day-old Rice/ Save Left-over Rice
  1. Rinse 2 cups of rice under cool water until the grains run clear [rinse 4-5 times].
  2. Drain rice.
  3. In a medium-sized pot add 3 cups of water, along with 2 cups cup of the rinsed rice.
  4. Bring the pot to simmer, stirring occasionally.
  5. Turn heat down to low, and cover the pot with a lid.
  6. Continue to cook on low heat for 10 minutes.
  7. Turn off the heat. And allow the pot to sit, off heat, for another 10-15 minutes prior to serving.
  8. Transfer cooked rice to a baking pan (or sheet pan) to cool the rice. Spread out the cooked rice so it will cool faster.
  9. Allow the rice to cool at ambient temperature, prior to refrigerating. [30 minutes]
  10. Then, consolidate rice into a Ziplock bag to store away in the refrigerator.
  11. Use the next day.
Fried Rice Method
  1. Gather the following ingredients:½ tsp, Minced Garlic + ½ tsp, Minced Ginger + 1/2 tsp, Minced Lemongrass + 1 cup, Diced Celery + 1 cup, Diced Yellow Onion + 1 tbsp, Diced Fresno Chili + 1 cup, Diced Carrot + 2 each, Large Eggs, Fresh + 2 tbsp, Oyster Sauce + 1 tbsp, Son Fish Sauce + 2 cups, SakanaBlue Japanese Snow Crab Meat + 1 tsp, Kosher Salt + 1/2 tsp, Organic Sugar
  2. Preheat a large Wok (or Frying-Pan) on high heat for 30 seconds
  3. Add cooking oil to the pan
  4. Add onions, carrots, and celery to the pan. Saute for 1 minute on high heat
  5. Then add the minced Fresno chili, lemongrass, garlic, and ginger.
  6. Add egg to the pan. Scramble the eggs for 3 minutes on high heat-cook eggs 'well done'
  7. Add the Rice. Saute for 3 minutes on high heat
  8. Add Oyster Sauce, Tiger Sa Tế, Son Fish Sauce to the Rice.
  9. Saute for 2 minutes. Or until the rice starts to slightly caramelize. Rice should not be clumpy
  10. Add the snow crab meat.
  11. Saute for 2 minutes. Or until the rice starts to slightly caramelize. Rice should not be clumpy
  12. Take wok (or Frying-Pan) off heat
Assembly
  1. Scoop 2 cups of fried rice into a medium-size rice bowl
  2. Garnish with fried shallots, seaweed flakes, and Sa Tế

Recommended Products:

Tiger Sa Tế, Lemongrass Chili Paste
DayBreak Seaweed Flakes
SakanaBlue Japanese Snow Crab Meat

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https://cheftu.com/recipelibrary/satefriedrice
TDP Enterprises, LLC
rice, fried rice, crab, spicy, takeout, diaspora
Dinner, Lunch
Vietnamese
Did you make this recipe?
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Gỏi Cuốn Tôm [Shrimp Summer Rolls]

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This recipe was made in partnership with

CCHP delivers high-quality, affordable healthcare through culturally competent and linguistically appropriate services to the community since 1986.

Gỏi Cuốn Tôm [Shrimp Summer Rolls]
Yield 4
Author Chef Tu David Phu

Gỏi Cuốn Tôm [Shrimp Summer Rolls]

Gỏi Cuốn is typically wrapped with thinly sliced meats that have been grilled or poached; rice noodles; lots of leafy greens, lettuces, and herbs. As painstaking as it may seem, it’s a matriarch standard (and expectation) to meticulously go through each and every green, lettuce, and herb; to use them only at their peak freshness. At the heart of Vietnamese cuisine are herbs. They add complexities and identity to Vietnamese dishes that set them apart from Thai, Cambodian, Burmese, and other Southeast Asian cuisines. Take away the garnishes from this dish, and not only is it not Gỏi Cuốn anymore, but it’s not Vietnamese.

Ingredients

Gỏi Cuốn (Summer Roll)
Poached Shrimp
Nước Tương Chấm (Peanut Sauce)
Vietnameses Pickles

Instructions

Poach the Prawns
  1. Skewer the prawns with an 8" bamboo skewer to keep the prawn from curling when cooked.
  2. In a medium-sized pot, add 6cups of water, 2 lemons cut in half, 1 bruised lemongrass stalk, 2 tbsp. of kosher salt
  3. Add the prawns to the pot.
  4. Bring the pot to a simmer on low heat, stirring occasionally
  5. Once the pot gently simmers [175 F] take the pot off the heat
  6. Immediately take the prawns out of the pot into an ice water bath.
  7. Keep the prawns in the ice water bath for 15 minutes.
Butterfly the Poached Prawns
  1. Removed the skewer from the poached prawn
  2. Then gently peel to remove the prawn shell. (save the prawn shells for prawn stock)
  3. Use a pairing knife to make an incision on the underside of a prawn; down the middle; cutting to expose the vein that runs along the top-back of the prawn.
  4. Remove the vein
  5. Rinse the prawn
  6. Lay the butterflied prawn on a pan lined with paper towels; to remove excess moisture.
Cook the Bánh Hỏi (Fine Vermicelli Noodles)
  1. Line a wide, low pot with Bánh Hỏi.
  2. Fill the pot with boiling water.
  3. Allow the Bánh Hỏi to steep for 1 minute. Or until the noodle softens. *Bánh Hỏi will disintegrate if steeped for too long*
  4. Drain the Bánh Hỏi in a colander. And allow the Bánh Hỏi to drain for a few minutes.
  5. Place the Bánh Hỏi on a large plate, lined with paper towels to remove any excess moisture.
Make the Nước Tương Chấm (Peanut Sauce)
  1. In a small mixing bowl, whisk together 1/2 cup of Hoisin, 1 tbsp of Sriracha, 2 tbsp. Rice Vinegar, and 1/2 cup of Coconut Milk.
  2. Gradually whisk in 2 tbsp of Chunky Peanut Butter to eliminate chunks
  3. Garnish with Toasted Peanuts and Sriracha
Make the Vietnamese Pickles
  1. Cut the daikon and carrots into matchsticks
  2. Slice the yellow onions. Try to mirror your daikon and carrots matchsticks cuts/size.
  3. In a small pot bring [2 cups of rice vinegar, 2 cups of water, 1 tbsp. sugar, 1 tsp. kosher salt] to a simmer.
  4. Take the pot off the heat
  5. Add sliced onions, garlic, daikon, and carrots.
  6. Submerge and steep for 30 minutes.
  7. Store the pickles in their own pickling liquid, refrigerated.
How to Use Rice Paper
  1. Find a large tray that has *(at least) a 2” raised lip. The tray needs to be large enough to fit rice paper in its cavity. (or purchase a Rice Paper Dipper)
  2. Fill the tray with cold water
  3. Submerge rice paper in the cold water for ½ a second.
  4. The rice paper will immediately hydrate. As time progresses, the rice paper will begin to soften. You want to catch ( a sweet spot) where the rice paper is still firm, and not too soft. As the rice paper gets softer, at some point the rice paper will be delicate to work with.
Make The Gỏi Cuốn
  1. Take moistened rice paper and add one sheet of cooked bánh hỏi noodles 1.5” from the bottom of your rice paper.
  2. Rest 2 pieces of butterflied prawn on top of the bánh hỏi.
  3. Fold the 1” of the (left and right) sides of rice paper inward.
  4. Take the roll (with the ingredients) and do a quarter roll, so that the ingredients are wrapped on all sides with rice paper. However, make sure that there still is 2-3” of rice paper left to roll.
  5. Add 1-2 leaf of lettuce
  6. Add 1 sprig of Cilantro and Mint
  7. Add 1 tbsp. of the Vietnamese Pickles (optional)
  8. Finish rolling the Gỏi Cuốn with the rest of the 2-3” of rice paper.
  9. Press down firmly to seal.

Notes

Fun Fact:

Rice paper is the lowest GI of the rice varieties, alongside short-grain glutinous rice and rice noodle. As a result, this translates to lower carbs; lower glucose spike when consumed.


Cooking Tips:

  1. Bánh Hỏi is used in place of Bún because it's less sticky.
  2. Rice Paper Dippers are a game-changer.
  3. Rice paper and noodle quality make a huge difference.
  4. This is a great family recipe to include your kids in the cooking process. Specifically rolling the Gỏi Cuốn 
  5. Use cold water for rice paper, it will hydrate the rice paper slower for ease.


Can you make the Gỏi Cuốn ahead of time?

Yes. Individually wrap each roll to prevent it from drying out. They need to keep at ambient temperature. (max 2 hours). If you refrigerate them, the rice paper will cease and become chewy.

Recommended Products:

Rice Paper Dipper
8" Skewers
Banh Hoi (Fine Vermicelli Noodles)

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cheftu.com/recipelibrary/goicuontom
TDP Enterprises, LLC
summer roll, spring roll egg roll, salad, appetizer, vietnamese, peanut sauce, pickles, cold, summer
snack, lunch, dinner
Vietnamese
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Salmon Confit with Ginger Scallion [Cá Hồi Om Dầu Olive]

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Salmon Confit with Ginger Scallion [Cá Hồi Om Dầu Olive]
Yield
4
Author
Prep time
15 Min
Cook time
30 Min
Inactive time
15 Min
Total time
1 Hour

Salmon Confit with Ginger Scallion [Cá Hồi Om Dầu Olive]

Similar to cooking eggs, the mastery of cook can be measured on how they cook fish. Why? Fish is incredibly delicate. It requires precision cooking; high cooking temperatures with short cook times; low cooking temperatures with extended cook times. But no need to worry. If you formulate the process and follow the procedure, you'll nail it every time. And this recipe is exactly that. FAIL-PROOF.

Ingredients

Confit Salmon
  • 1 lb., Alaskan Wild King Salmon
  • 2 tbsp., Kosher Salt 
  • 2 tbsp., Organic Sugar 
  • 1/2 each, Orange Peel
  • 1/2 each, Lemon Peel
  • 2 oz., Thinly Sliced Ginger (coin-sized)
  • 4 cloves, Peeled Garlic (crushed)
  • 2 cups, Corto Extra Virgin Olive Oil [or 500 ml.]
  • 8 springs, Cilantro
Cooking Equipment
Fish Butchery
Ginger Scallion Sauce

Instructions

Portion Salmon
  1. Trim away the belly fat. This section of the fish tends to be very thin. Thus it will overcook.  Set it aside to pan fry in a skillet to make Salmon bacon
  2. Skin the filet. Place fish filet firmly in your dominant hand. Make an incision at the tail end of the filet. With your other hand, use your fingertips to pin down the incision onto the cutting board. Place the fish filet knife in the incision and run the knife upward to the skin of the filet to remove the skin. Set skin aside to render crispy as a garnish.
  3. Remove the fish bones with fish tweezers. With the back of your knife, run the knife from the tail of the filet, toward the head.- that should scrap the hidden pin bones to the surface. Once the pin bones surface from the flesh, use fish tweezers to remove the pin bones. 
  4. Split the filet lengthwise, down the natural seam.
  5. Portion the Salmon into 2" filets, 4 oz. each filet, 4 portions total.
Confit Salmon
  1. Lightly cure the salmon by lightly seasoning the salmon filets with 1 tbsp. of Kosher Salt and 1 tbsp of Organic Sugar. 
  2. Cure the fish for 10 minutes. 
  3. In a medium-sized pot, add: salmon filets, 2 cups extra virgin olive oil, 2 oz. sliced ginger, 4 crushed garlic cloves, lemon and orange peels. 
  4. Add a thermometer into the fry pan. Make sure the probe is submerged underneath the oil.
  5. Set the pot on low heat. 
  6. Continue to keep the pot on low heat until the oil reaches 135 F. [make sure to gently shake the pan to even distribute the temperature of the oil]
  7. Once the oil reaches 135 F., immediately take the pot off the heat. 
  8. Allow the salmon filets to infuse in the warm oil for 30 minutes. It will continue to cook. [salmon filets can be stored on oil for 24 hours, refrigerated]
  9. Use a spatula to gently remove the salmon. It will be very delicate. 
  10. Place the salmon on a paper towel to remove excess oil. 
  11. Drain the confit oil. Pour confit oil into a jar. 
  12. Keep oil refrigerated to be reused as confit oil.
Render Salmon Skin
  1. In a cold, nonstick fry pan place the salmon skin, skin-side down.
  2. Turn the heat on low.
  3. Render the salmon skin continuously on low heat. Or until the skin gets crispy. (20 minutes)
  4. Lightly season with salt.
Salmon Bacon
  1. Lightly cure the salmon belly by lightly seasoning the salmon filets with 1 tsp. of Kosher Salt and 1 tsp of Organic Sugar.
  2. Cure the fish for 10 minutes.
  3. In a cold, nonstick fry pan place the salmon belly, skin-side down.
  4. Turn the heat on low.
  5. Render the salmon belly continuously on low heat. Or until the skin gets crispy. (20 minutes)
  6. Flip the salmon over and cook for another 5 minutes on low heat.
Ginger Scallion Sauce
  1. Use this recipe [addition of bacon is optional]
Assemble
  1. In a shallow bowl, gently lay the confit salmon in the middle
  2. Spoon 2 tbsp of ginger scallion sauce over the salmon. 
  3. Garnish the salmon with salmon bacon and crispy salmon skin. 
  4. Garnish the bowl with cilantro sprigs.

Notes:

This dish was inspired by a traditional Vietnamese recipe called, "Cá Hấp Hành Gừng." [Steamed Fish with Ginger Scallion]. But instead of steaming the fish, I poached it in olive oil; it allows for a more delicate, succulent fish. 


Note: Oil is not needed when frying salmon belly or crisping salmon skin. Salmon skin has a alot of natural fat. Thus, naturally greases a pan with fish fat.

Recommended Products:

Hestancue Smart Induction and Probe
Fish Bone Pliers
Corto Olive Oil

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fish, confit, salmon, ginger, scallion, fish sauce, seafood, ocean, olive oil, hestan, cue
Dinner
Vietnamese
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Barbecued Eel w/ Fish Sauce Caramel [Cá Khô Lươn Nướng]

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Unagi Kabayaki

Unagi Kabayaki

Considering that Eel is a (juicy, firm, and white-flesh) fish, it’s usually prepared in a soup or a braise. Grilling Eel adds a nice smokey element that makes it extremely umami. But no need to worry, I’ve provided a few traditional Japanese recipes from my friends at American Unagi.

Unlike any other, American Unagi eels are exclusively ethically sourced and sustainably raised in Maine. As a James Beard Smart Catch Leader, I highly recommend this product.

Featured
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bbq, yakatori, eel, fish sauce, caramel, smoked, grilled, asian bbq, vietnamese chef, umami, sushi, sashimi, japan
bbq
Japanese
Yield: 4
Author: Chef Tu David Phu
Barbecued Eel w/ Fish Sauce Caramel [Cá Khô Lươn Nướng]

Barbecued Eel w/ Fish Sauce Caramel [Cá Khô Lươn Nướng]

Vietnam has a long romance with Eel. It’s a staple ingredient in Vietnamese Cuisine. And is found scattered across legendary Vietnamese dining Institutions. [I.E., Miến Lươn (Eel Glass Noodle Soup), Lươn Xào Sả Ớt (Lemongrass Curry Eel Stir Fry)]. Considering that Eel is a (juicy, firm, and white-flesh) fish, it’s usually prepared in a soup or a braise. My favorite Eel preparation is Cá Khô Lươn Nướng, a similar preparation to Unagi Kabayaki. However, instead of shoyu and sugar, artisanal 2-year aged @sonfishsauce caramel is used. And grilling it adds a nice smokey element that makes it extremely umami.
Prep time: 15 MinCook time: 20 MinInactive time: 15 MinTotal time: 50 Min

Ingredients

Fish Sauce Caramel

Instructions

Unagi [Eel]
  1. 1 lb., Thawed Butterflied American Unagi
Fish Sauce Caramel
  1. In a heavy-bottomed medium saucepan, add 1/2 cup of coconut sugar and 1/4 cup of water.
  2. Bring saucepan to a boil.
  3. Allow it to boil, undisturbed on low heat until a deep amber caramel color forms, about 20 minutes.
  4. Take the pan off the heat.
  5. Gradually whisk in 1 cup of Fish Sauce
  6. Put the saucepan back on medium heat.
  7. Gradually whisk in 1/4 cup of water
  8. Add 1 tbsp of minced ginger, 1 tbsp of Rice Vinegar, and 1 tsp of coarsely cracked black pepper
  9. Bring the saucepan to a simmer.
  10. Take the pan off the heat. And allow cooling to ambient temperature.
Marinate Unagi [Eel] Skewers
  1. Cut the thawed Unagi into 2" square filets 
  2. Skewer the Unagi filets in between the flesh and skin 
  3. Dip the skewered Unagi into the Fish Sauce Caramel
  4. Drench the Fish Sauce Caramel on both sides of the filet. 
  5. Allow the Unagi Skewers to marinate in the Fish Sauce Carmel.
Grill Unagi Skewers
  1. On a preheated charcoal grill [450 F] grill the Unagi skewers for 2 minutes on each side.

Notes:

Frozen Butterflied Eel Filets $35

Use ‘UNAGICHEFTU’ for an additional 10% off at check out.

Free Shipping on orders over $100

  • Each fillet is 4-6oz.
  • Each Pack is 1 lb.
  • Each pack has 3-4 fillets.


Recommended Products:

American Unagi Frozen Butterflied Fillets [1 lb. for $35]
Son Fish Artisanal Sauce
Coconut Sugar

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Vietnamese Cajun Seafood Stew

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Cháo Cá [Vietnamese Fish Porridge]

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Cơm Chiên Tôm Hùm Xào Sa Tế [Spicy Lobster Fried Rice] Recipe

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LobsterFRR[2].jpg
fried rice seafood
rice rightrice
Vietnamese
Yield: 4
Author: Chef Tu David Phu
SPICY LOBSTER FRIED RICE

SPICY LOBSTER FRIED RICE

Fried rice is a popular street food item of East Asian, Southeast Asian, and South Asian cuisines. And its popularity is not just in its flavor, but its resourcefulness. A traditional recipe calls for day-old rice and chopped left-overs. But if executed correctly results in beautiful alchemy of flavors, textures, and temperature.
Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Ingredients

Instructions

Cook RightRice
  1. In a small pot add 1 cup of water and bring to a boil
  2. Add 1 cup of RightRice: stir, cover with a lid and take off heat
  3. Let it sit for 10 minutes before utilizing for Fried Rice
Fried Rice Method
  1. Gather the following ingredients: Cooked RightRice, 2 each Large Eggs, ½ tsp each [Minced Garlic, Lemongrass and Ginger], ½ cup Small diced Yellow Onions, 1 tsp Oyster Sauce, 1 tsp Son Fish Sauce, 1 tsp Tiger Sa Tế [mild], 4 oz. Diced Lobster Tail meat.
  2. Preheat a large Wok (or Frying-Pan) on high heat for 30 seconds
  3. Add cooking oil to the pan
  4. Add onions, lemongrass, garlic, and ginger. Saute for 1 minute on high heat
  5. Add diced lobster tail meat. Stir fry for another 1-2 minutes on high heat
  6. Add egg to the pan. Scramble the eggs for 3 minutes on high heat. [cook eggs 'well done']
  7. Add RightRice. Saute for 3 minutes on high heat
  8. Add oyster sauce and fish sauce to the rice.
  9. Saute for 2 minutes. Or until the rice starts to slightly caramelize. Rice should not be clumpy
  10. Take wok (or Frying-Pan) off heat

Notes:

--This is “Feel Good” Fried Rice--In this recipe, I’ve laced this dish with oxytocin-inducing ingredients that help set you in a good mood. Specifically, it is a “feel-good” chemical that promotes bonding and connection in the brain. for that special someone. The best part is that it tastes amazing. Oxytocin ingredients in this dish: lobster, oyster, fish, shrimp, peanut, lemongrass 


--RightRice Facts--Considering my sensitivity to #highglycemic foods, I substitute RightRice for white rice. Why? RightRice has 10g of complete protein and 5g fiber per serving, RightRice delivers twice the amount of protein, five times the fiber, and almost 40 percent fewer net carbs than traditional white rice.

Recommended Products:

RightRice
Son Fish Sauce
Tiger Sa Te [Lemongrass Chili Paste]
https://cheftu.com/recipes/lobsterfriedrice
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