Spa Cuisine Of Vietnam
Sauteed Duck With Garlic And Oyster Sauce (Uc Vit):
Serves 4; 1060 Calories per serving; Protein 69g; Carbohydrates 35g; Fat 4.2g
Ingredients: 4 pcs duck breasts; a pinch salt; a pinch pepper; 2 tbsp vegetable oil; 4 cloves garlic; 1 tsp sugar; 2 tsp oyster sauce; 10 green mustard leaves; 4 1/2 cups steamed rice;
Preparation: Rub the duck with salt and pepper and leave it for 30 minutes. Heat the oil in a pan and saute the duck until it is slightly crispy. The duck should still be quite rare to no more than medium cooked. Slice the duck into thick strips. In the same pan add a little more oil and saute the garlic, sugar, oyster sauce and pepper. Add the green mustard leaves and lightly toss them for 10 sec or until they are well-coated with the sauce. Remove the leaves and set them aside. To serve, arrange the green mustard leaves on the plate and place the warm duck breast strips on top. Then pour the remaining sauteed sauce over. Serve with the steamed rice on the side.
Sweet Sticky Rice With Mango, Mandarin And Ginger:
Serves 4; 640 Calories per serving; Protein 36g; Carbohydrates 82g; Fat 4.3g
Ingredients:
Sweet Sticky Rice: 1 vanilla pod; 5 cups non-fat milk; 3oz / 80g fructose; 2 dried star anise; 2 tbsp dessicated coconut (toasted); 1 cup short grain cooking rice; 1 1/2 cups fresh mango puree;
Garnish: 1 fresh mango; 1 pickled red ginger stem; 2 Mandarin; 3/8 cup Fructose; 4 tbsp water; 1/2 tsp low-fat butter, melted; 4 springs fresh mint.
Preparation:
Sweet Sticky Rice: Preheat the oven to 160 degrees C / 325 degree F. Split the vanilla pod in half lengthwise and scrape out the seeds into a large casserole dish. Add the milk, fructose, star anise and half the dessicated coconut. Leave it to simmer for 5 min. then remove the star anise and vanilla pod. Wash the rice and add it to the simmering milk. Let it simmer for 5 min before mixing the mango puree. Cover the mixture with tin foil and put it in the preheated oven for 20 min. Remove and leave it to cool until the rice is just warm, not hot.
Garnish:
Peel and dice the mango and ginger stem. Segment the mandarins and combine half with the mango and ginger. Boil the fructose and water for about 4 min to get fructose syrup. In a large saucepan, warm the fructose syrup, then add the diced fruit, ginger and mandarins. Remove from heat, cover the pan and leave the mixture to marinate for 1 hour in the refrigerator. To serve, line 4 small open ring moulds (about 5 cm / 2 inches in diameter) with melted butter. Fill the rings with the warm rice, place them on a serving dish and carefully remove the rings. Arrange the marinated fruit on top of the rice, and the remaining mandarin segments and dessicated coconut. Lightly drizzle the fructose syrup and top with the mint.
Vietnamese Sinh To:
Serves 4; 580 Calories per serving; Protein 28g; Carbohydrates 16g; Fat 0.9g
Ingredients: 1 tbsp fructose; 2 tsp water; 2 oz / 50g avocado; 2oz / 50g star fruit; 2 oz / 50g apple; 2oz / 50g dried banana; 2oz / 50g papaya; 2 oz / 50g jackfruit; 1/4 cup dried raisins; 2oz / 50g sapodilla; 1/2 tbsp grilled peanuts; 1/2 cup crushed ice cubes; 1/8 cup coconut milk.
Preparation: Boil the fructose and water for about 4 min to get fructose syrup. Blend all the ingredients, except for the ice and coconut milk, until smooth, then pass the mixture through a fine-mesh sieve. To serve, pour the drink into chilled tall glasses, add the ice cubes and top with coconut milk. This beverage is also usually served with a shot glass of iced water to remove any aftertaste.
