Chef Judi’s Dish – 1/20
>>> we have in the kitchen cooking up vietnamese meat balls. >>> the hottest food in 2012. we are going to go for this. this is ground pork. what i want you to do is put it in the freezer for 45 minutes to firm it up. while you’re starting to make the lemon grass paste, what you’re going to do is have a little bit of sugar, cilantro with the stem. there’s so much flavor in cilantro in the stem and people forget to use it. we are going to add shredded carrots, shopped shallots about 2, a little more cilantro and add a little mint. we are going to add a little tiny bit of sesame oil and a quarter cup of fish sauce. this is that — the same — it smells awful but it just enhances the flavor in some many asian dishes. we are going to add fresh lime juice. give it a good shot, roll one more here, john. what we’re going to do is turn this into a paste. we’re going to add garlic, and you can ei
- Tags:
- BHT
