Char Grilled Sapa Black Chicken In Galangal Ga Den Nuong Rieng Recipes

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CARP CHAR GRILLED IN BETEL LEAVES: CA TRAM NUONG LA LOP



Carp Char Grilled In Betel Leaves: Ca Tram Nuong La Lop image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons peeled and pounded fresh ginger
2 tablespoons sugar
3 cloves garlic, pounded (1 tablespoon)
1 chile, pounded
1/2 cup water
3 tablespoons fish sauce
3 tablespoons vinegar
1 (1 1/4 to 1 3/4 pounds/600 g to 800 g) carp, cleaned
1 bunch betel leaves*
Large pinch salt and freshly ground black pepper
1 long chile, julienned
4 spring onions, finely sliced

Steps:

  • Preheat a charcoal grill.
  • For the dressing: Mix the ginger, sugar, garlic, chile, water, fish sauce, and vinegar. Set aside.
  • Season both sides of the fish with salt and freshly ground black pepper.
  • Now cover the fish with betel leaves, then enclose in the wire rack.
  • Char grill each side of the fish for 15 to 20 minutes on medium heat.
  • Cover the fish with the fish sauce dressing and garnish with sliced chile and spring onions.

CHAR GRILLED SAPA BLACK CHICKEN IN GALANGAL: GA DEN NUONG RIENG



Char Grilled Sapa Black Chicken in Galangal: Ga Den Nuong Rieng image

Provided by Food Network

Time 12h55m

Yield 4 to 6 servings

Number Of Ingredients 10

1 small black chicken, separate the legs from the breast
4 red Asian shallots, finely diced
1 3/4 ounces/ 50 g galangal, peeled and pounded in a mortar and pestle
1 lemongrass stem, white part only, finely chopped
4 lemon leaves, thinly sliced
1 tablespoon toasted sesame seeds
2 teaspoons chile powder
Sea salt and freshly ground black pepper
3 tablespoons fish sauce
3 tablespoons Sa Pa honey (or regular honey)

Steps:

  • Put the Asian shallots, galangal, lemongrass, lemon leaves, sesame seeds, chile powder, 1 teaspoon salt, 1 teaspoon pepper, fish sauce, and honey in a large mixing bowl and mix together well. Add the chicken, rubbing the marinade over and under its skin. Cover and place in the refrigerator to marinate for 2 hours, or overnight for a better result.
  • Heat a barbecue grill or char grill pan to medium-high heat.
  • Add the chicken and cook for 15 minutes for each side. Once cooked, place the chicken on a cutting board, skin-side up, and chop the leg and breast into a total of eight pieces with a heavy cleaver. Serve the chicken on a platter with some jasmine rice.

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