4.

DISHES APPLYING THE PRINCIPLE OF GRILLED, ROASTED, SKEWER

4.1. General introduction to the principles of baking, roasting, skewer

Traditional Vietnamese dishes in addition to cooking, frying, stir-frying, steaming, stock,

… There are also grilled, roasted, and skewer dishes.
Grilled is a way of preparing food. Food is placed in a high-temperature environment to
cook with a burnt appearance to give the food aroma or color. There are many ways to
grilled depending on the custom and according to the food. In the past, people grilled by
putting food on fire or burying it in embers.
Grilled dishes are very diverse such as grilled spuid, grilled meat,…

4.2. Introduction of dished applying the principle of grilled: Grilled squid

Ingredients include:
Fresh squid 500 gr
Satay 2 tablespoons
Ginger 1 root
Lemongrass 2 branches
Garlic 1 bulb
Shallot 2 bulds
White wine 100 ml
Skewer sticks 100 gr

4.3. Preliminary processing process

4.3.1 Preliminary processing of squid

Fresh squid purchased to clean, remove squid shell, eyes, bags, rinse both inside and
outside with white wine and ginger. Rinse with water to remove the smell of alcohol,
leave it whole.
Marinated to squid
To marinate the squid, you preceed to mix the sauce mixture in 1 bowl as follows: 2
tablespoons of satay, 2 tablespoons of oyster sauce, shallot, garlic, chopped lemongrass, 2
tablespoons of jaggery, 1 tablespoon of seasoning seeds, 1 tablespoon of filtered water.
Mix the mixture well and pour over squid.
Cover with plastic wrap and store in the refrigerator cooler for 30 minutes. During the
squid marinate you will prepare a charcoal stove, a grill for grilling squid.
4.3.2 Grilled of squid
Place the grill on the stove, spread the squid evenly on top and start grilled. Grilled on
each side for about 5 minutes and then turn to the other side, sweeping the marinate
several times so that the squid does not burn.
When you see that the squid is golden and fragrant, put the squid on a plate, cut it to taste.
4.3.3 Finished products
The squid browns evenly on 2 sides without burning. Cut the squid into regular circles,
garnish with beautiful greens. The squid meat is chewy, crispy and sweet. Tastes well
with the aroma combination of lemongrass and garlic, a little spicy of rich satay.
4.3.4 Causes of failure and how to fix
Causes of failure
The coal fire is too hot, the squid is turned unevenly, the amount of marinate is too much
oil and grease, causing the coal to ignite.
How to fix
Every 3-5 minutes, turn the squid once
When marinating should give less grease
Coal must not be too large or too small

4.4 ROAST PORK

Ingredients include
Pork belly 500 gr
Shallot 3 bulbs
Ginger 1 root
Anise 1 gr
Little pepper
Little salt
Vinegar 2 teaspoons
Five flavors 1/2 teaspoon
4.4.1 Preliminary processing process
Boiled meat
Shave off the purchased pork belly, washed and drained and cut to taste.
You put the pot on the stove, add 300 ml of boiling water, then add 3 cloves of shallot, 3
slices of ginger. 1 anise.
Then you put the pork belly to boil, but be careful to put the skin on the bottom of the
pot.
You boil for 7 minutes then remove the meat to cool.
Spice marinated
You sprinkle 1 teaspoon salt, 1 teaspoon pepper, ½ teaspoon five flavors on the meat
evenly
Then rub well to infuse the spices into the meat and dry the skin with a clean paper towel.
Fry in an air fryer
You wrap the foil around the meat, leaving the skin.
Preheat oven to 180°C with Pre-heat mode and press start. When the oven is hot, you put
the meat in the air fryer, bake at 180°C for 30 minutes.
When enough time is enough, remove the foil from the meat and continue baking for
another 5 minutes.
4.4.2 Finished products
You take out the meat and cut it to taste, serve it on plate with garlic soy sauce, chili,
cucumber, herbs to enhance the flavor.
The roast pork dish has an eye-catching golden color with a crispy skin, the meat inside
still retains its tenderness, which is very suitable for eating with question cake or white
rice is vere delicious.
4.4.3 Causes of failure and how to fix
Causes of failure
The fire was too hot to burn the meat, the oil was not flooded enough.
How to fix
The heat is just enough for the meat to cook from the outside to the inside, the oil is just
enough, the soup is evenly so that the 2 sides are golden evenly.