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Monday, March 20, 2017


This sauce is not only good for fish but it is awesome with fried chicken, too.  A look at the pictures is convincing enough for you to give this a try.  Believe me, this is really good, quick and easy for a complete One Dish Meal.
Ingredients for
Caramelised Black Pepper Fish Sauce [kho quet]
[see earlier post on preparation and its' use]
2 tbsp oil
3 tbsp sugar
1 tbsp ground black pepper
3 tbsp fish sauce or more
3 tbsp water
Other Ingredients
[serves 3]
3 pieces chicken whole legs - deboned with skin and fats removed [chicken chop style]oved and sliced
Some chopped coriander leaves
Some sliced cucumbers, cherry tomatoes and blanched carrots

  1. Put oil and sugar in a saucepan, heat up with low heat and stir until the mixture is lightly brown.
  2. Add in black pepper, fish sauce and water. Bring to boil until bubbly and slightly thick.  Off heat and store in a glass container for later use.  This mixture can be prepared earlier.
  3. Pan fry chicken pieces [skin side first] in a non stick pan until oil oozes out and golden brown. Flip over to fry the meat side, cover to speed up the cooking for 1-2 minutes.
  4. Flip over the chicken pieces, then add in 3-4 tablespoons of prepared caramelized black pepper fish sauce and 100 ml or enough water. 
  5. Bring to boil for about 5-10 minutes until chicken pieces are cooked through and the sauce is reduced to thick.
  6. Add in some chopped coriander leaves and blanched carrots.  Mix well, off heat.
  7. Dish up to serve with a plate of rice, garnish sliced cucumbers, cherry tomatoes and with extra coriander leaves.  Serve immediately. 

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