It was Nick’s birthday this week so we had a group of friends from Orange and Sue and Peter drove over from Sydney to celebrate the occasion.
As expected a few laughs and a lot of cheer. Good thing the cricket and a wet day gave the boys an excuse to snooze on the lounge the next day. Meanwhile the girls did a spot of Orange shopping, for you that haven’t been here there are some really nice boutiques, you just need to know where they are.
So we ate an entree of Barbecued Pork Balls with mint, cucumber, lettuce cups and Hoi Sin dipping sauce and Fish Cakes with fish dipping sauce, both recipes are from Nhut Huynh’s book titled Little Vietnam. For the main we served Cambodian Grilled Chicken (not Vietnamese but close enough)with Asian salad and Hot & Sour Sauce. For desert fresh mango served with sticky rice and coconut cream.
As I have already given you the Grilled Chicked and Asian salad recipes here is the pork balls…..
Barbecued Pork Balls -Serves 8 people as an entree
1kg lean pork mince
4 red shallots, finely sliced
2 tablespoons fish sauce
1 tablespoon oyster sauce
2 tablespoons white sugar
½ teaspoon ground white pepper
18 bamboo skewers (soaked in water for 30 minutes)
Iceberg lettuce cups
Handful of fresh mint, sliced cucumber and Hoi Sin Dipping Sauce
Mix together pork, shallots, fish sauce, oyster sauce, sugar and pepper. Using light oiled hands role the mixture into 3 cm balls, place the balls on a plate and steam in a bamboo steamer over simmering water for 5 minutes or until firm. Set aside to cool. Thread onto skewers and set aside till you are ready to barbeque. These can be prepared the day before and kept in the fridge. Barbeque or char grill, brushing with oil frequently for 2-3 minutes.
Serve balls on a large plate with lettuce cups, load the lettuce cups with balls, mint and sauce, wrap and enjoy.
Hoi Sin dipping sauce
1/3 cup Hoi Sin Sauce
2 Tablespoons Fish Sauce
1 teaspoon garlic infused oil
Mix well and serve.
Enjoy
Love Mary
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