Shrimps

Written by LAMNGOCFOOD Tuesday, 26 January 2010 15:01

Materials :
- Lam Ngoc’s Japanese style breadcrumbs
- Big white shrimps.
- Eggs.
- Pepper, monosodium glutamate, salt, garlic, ginger, vegetable oil.

Instructions :
- Peel, devein, and butterfly the shrimps.
- Mix together 2 spoons pepper, 2 spoons monosodium glutamate, 2 spoons chopped garlic, 2 spoons chopped ginger and 1/2 coffee-spoon salt. Add shrimps to the mix.
- Set aside for 15 minutes.
- In a medium skillet, heat the oil until shimmering. In a small bowl, beat the eggs. Spread Lam Ngoc’s Panko in a shallow bowl. Dust the shrimps with tapioca starch, dip each shrimp into the egg and let the excess drip off, then coat thoroughly with Lam Ngoc’s Panko. Fry the shrimps, over moderately high heat until golden brown. Drain on a wire rack set over a baking sheet.

Serve : Serve with dipping sauce to taste.

Potato

Written by LAMNGOCFOOD Tuesday, 26 January 2010 14:59

Instructions :
- Peel the potatoes and cut into cubes. Cover and cook in boiling salted water until potatoes are tender
- Cut up onion into tiny cubes and saute. Add minced meat.
- Mix in the mashed potatoes. Shape the mixture thumb sizes.
- In a medium skillet, heat the oil until shimmering. In a small bowl, beat the eggs. Spread Lam Ngoc’s Panko in a shallow bowl. dust the thumb size potatoes with wheat flour, dip each into the egg and let the excess drip off, then coat thoroughly with Lam Ngoc’s Panko. Fry them over moderately high heat until golden brown. Drain on a wire rack set over a baking sheet.

Scallops

Written by LAMNGOCFOOD Tuesday, 26 January 2010 14:59

Instructions :
- Beat eggs with monosodium glutamate.
- Roll scallops over wheat flour and immerse to eggs, then roll over breadcrumbs.
- Warm pan to fry it for brown.
- In a medium skillet, heat the oil until shimmering. In a small bowl, beat the eggs with a pinch of MSG. Spread Lam Ngoc’s Panko in a shallow bowl. dust the scallop with wheat flour, dip each into the egg and let the excess drip off, then coat thoroughly with Lam Ngoc’s Panko. Punch hole in the middle each of the scallop. Fry them over moderately high heat until golden brown. Drain on a wire rack set over a baking sheet. Add mayonnaise in the hole punched on the scallop earlier.

Mushrooms

Written by LAMNGOCFOOD Tuesday, 26 January 2010 14:59

Instructions :
- Remove stems, wash, soak mushrooms in salted water and drain.
- Boil sweet potatoes until tender, then mash until light & fluffy.
- Saute the chopped scallion, add mushrooms and a pinch of salt, then stir-fry.
- Coat mashed sweet potato over each mushroom, then thoroughly coat with Lam Ngoc’s Panko .
- In a medium skillet, heat the oil until shimmering. Fry the coated mushrooms over moderately high heat until golden brown. Drain on a wire rack set over a baking sheet.

Chicken Breast

Written by LAMNGOCFOOD Tuesday, 26 January 2010 14:12

Materials :
- Lam Ngoc’s Japanese style breadcrumbs.
- Lean skinless chicken breast, cut to pieces about two fingers (1cm thick).

Instructions :
- Place the chicken breast strips between two sheets of heavy plastic on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/3 of the original thickness.
- Mix each 500g of chicken with: 3/4 teaspoon of salt + 1/2 teaspoon pepper + 1 spoon of onion.  Place in the refrigerator for an hour. Mix flour with chicken egg. Try and add fresh milk to make slim coat round meat.
- Lastly, add 1 teaspoon of salt to mixture.
- In a large skillet, heat the oil until shimmering. In a small bowl, beat the eggs with fresh milk. Spread Lam Ngoc’s Panko in a shallow bowl. Dust the chicken with wheat flour, dip each into the egg and let the excess drip off, then coat thoroughly with Lam Ngoc’s Panko. Deep fry them over moderately high heat until golden brown. Drain on a wire rack set over a baking sheet.

Serve : Serve with dipping sauce to taste.

Squid

Written by LAMNGOCFOOD Tuesday, 26 January 2010 14:09

Materials :

Basa fillets

Written by LAMNGOCFOOD Tuesday, 26 January 2010 14:08

Instructions :
- Slice Basa fish fillet to approximately 5mm strips, sprinkle on a little seasoning salt and pepper.
- And beat it to thick paste.
- In a medium skillet, heat the oil until shimmering. In a small bowl, beat the eggs. Place chopped Anethum graveolens and place into a shallow bowl with Lam Ngoc’s Panko. Dust the fish with wheat flour, dip each into the egg and let the excess drip off, then coat thoroughly with Lam Ngoc’s Panko mixed with Anethum graveolens. Fry them over moderately high heat until golden brown. Drain on a wire rack set over a baking sheet.

Onion rings

Written by LAMNGOCFOOD Tuesday, 26 January 2010 14:03

Instructions :
- Peel onion and sliced thin into rings. Separate them and put them into a bowl, add salt and let sit for 10 minutes.
- In a medium skillet, heat the oil until shimmering. In a small bowl, beat the eggs. Spread Lam Ngoc’s Panko in a shallow bowl. Dust the onion ring with wheat flour, dip each into the egg and let the excess drip off, then coat thoroughly with Lam Ngoc’s Panko. Deep fry them over moderately high heat until golden brown. Drain on a wire rack set over a baking sheet.