FISH W/ SPICY SWEET SAUCE

1 bulb Shallot, minced 4 cloves Garlic, minced
1 3-inch piece Ginger, minced
2 large Tomatoes, chopped
3 stalks Green Onions, chopped
½ bunch Cilantro, chopped
Sugar, MSG, Salt, Fish Sauce and Siricha to taste
 

Fry whole fish or steam until done. Saute shallots, garlic and ginger in oil, add tomatoes and seasoning.  Bring to a boil, add the add and let simmer or pour over fish.  Garnish with chopped green onions and cilantro.

SAI GOG (LAO SAUSAGE)

10 bulbs Shallots
7 Dried Red Pepper
10 stalks Lemongrass
3 Onions
1 bunch Green Onions
1 bunch Lime Leaves
10 lbs Grounds Pork
5 lbs Pork Fat, small chopped
1 pkg. Ground chili/Paprika
2 tbs. MSG
5 tbs. Sugar
1 tbs. Salt
2 tbs. Fish Sauce
2 tbs. Black Pepper
Oyster Sauce to taste
Pork Casings

Ground the shallots, peppers and lemongrass in a mortar.  Finely diced the onions, green onions and lime leaves.  Combine all the ingredients well, stuff into casings and tie off 6-8 inch pieaces.  Bake or grill until done.

ASIAN MEATBALLS

1 lb. ground chicken, turkey or pork
3 gloves garlic, minced
2 stalk lemongrass, minced
2 shallots, chopped
1/4 cup mint, chopped
1/4 cup cilantro, chopped
1 tbs. fish sauce
1 tsp. cornstarch
1/2 tsp. kosher salt
1/2 tsp. black pepper
2 tsp. sugar

Combine all the ingredients and shape into small to medium size balls. Chill the meatballs in the refrigerator for a couple hours. Preheat the oven to 400 degrees and broil for about 30 minutes or until golden brown and cooked through. Can also grill them until cooked through. Serve on top of lettuce with cucumber, mint, cilantro and Asian sweet garlic sauce.