Are you wondering what to prepare for the family gathering this weekend? Try making 2 salads with kohlrabi, carrot, shrimp, pork, and pig’s ear to make your family party more attractive and cozy! Get cooking right away!
1. Kohlrabi and Carrot Salad with Shrimp and Pork
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Preparation
50 minutes
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Cooking
10 minutes
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Difficulty
Easy
Ingredients for Kohlrabi and Carrot Salad with Shrimp and Pork For 4 people
Kohlrabi 2 bulbs Carrot 1/2 bulb Pork 200 gr Fresh shrimp 300 gr Rice paddy herb/basil 25 gr Horn chili 1 fruit Ginger 1 piece Ripe tamarind 5 fruits Roasted peanuts 1 tablespoon Fried shallots a little Fish sauce 2 tablespoons Common spices a little (sugar/salt/MSG)
How to choose fresh ingredients
How to choose fresh shrimp
- Choose shrimp with intact, firm shells, transparent color, and a characteristic smell (not fishy).
- Choose shrimp with the head and legs tightly attached to the body, not loose.
- It’s best to select shrimp with slightly curved bodies, firm flesh, and tails neatly folded together.
- Do not buy shrimp with tails spread out and not neatly folded, as this may indicate the shrimp was caught a long time ago or has been soaked in preservatives.
How to choose fresh pork
- Choose pork with a bright pink color, not too red and not too pale.
- You can test by pressing your finger into the meat; if it bounces back immediately, is not slimy, and does not ooze liquid, it is fresh meat.
- Do not choose meat that is pale, has a greenish tint, and has an unpleasant smell.
How to prepare Carrot and Cabbage Salad with Shrimp and Pork
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Prepare the shrimp and pork
Buy pork and remove the odor by soaking it in a diluted saltwater solution for 2 – 3 minutes, then take it out and wash it thoroughly with water.
Wash the shrimp, cut off the sharp head, legs, and tail, then remove the shrimp’s intestinal tract.
Methods to remove the odor from pork
- Method 1: Blanch the pork in boiling water for about 3 minutes along with 1 smashed shallot, then take it out.
- Method 2: Mix white alcohol and crushed ginger in appropriate proportions, then rub it all over the meat and wash it thoroughly with water.
- Method 3: Use salt to rub on the meat, then blanch the meat in boiling water with salt, lemongrass, and ginger for about 3 minutes, then rinse with clean water.
See details: How to remove the odor from pork.
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Prepare vegetables
Wash the kohlrabi, cut off the roots and the leaves on top, then peel the skin. After that, cut the kohlrabi into very thin strips or shred it.
Marinate the kohlrabi strips with 1 teaspoon of salt, mix well and let it sit for 3 – 5 minutes for the kohlrabi to soften, then squeeze out the water. Rinse again twice with clean water.
Repeat the process of salting – squeezing water – rinsing clean one more time.
Then, add 4 tablespoons of sugar to the kohlrabi, mix well and let it sit for 2 – 3 minutes for the sugar to soak into the kohlrabi. Squeeze the kohlrabi until dry.
Wash the carrot, peel the skin, and then cut into strips. Wash the rice paddy herb and mint, pick the young leaves and chop them finely.
Cut the chili in half, slice one half into rings, and chop the other half finely.
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Boil shrimp and meat
Place a pot of water on the stove and bring it to a boil. When the water boils, add a piece of smashed ginger and 1/2 teaspoon of salt, then add the meat and boil for 7 – 10 minutes until the meat is cooked.
Remove the meat, then add the shrimp and boil for 4 – 5 minutes until the shrimp is cooked, then remove it.
Let the pork and shrimp cool. Peel off the heads and shells of the shrimp. Cut the pork into thin slices.
Tip:
- You should not boil the meat and shrimp too much, as it will make the dish less delicious.
- To check if the pork is cooked, you can use a chopstick or skewer to pierce the meat; if it goes through easily, the meat is cooked.
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Make tamarind fish sauce
Place a pot on the stove, add 5 tamarind fruits and half a cup of water, and boil for 4 – 5 minutes until the tamarind dissolves.
Once the tamarind has completely dissolved, strain to get the tamarind juice. Add 2 tablespoons of fish sauce, 3 tablespoons of sugar, and 1/2 teaspoon of monosodium glutamate, and stir well. Add chopped chili to taste. Adjust seasoning as needed.
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Mixing salad
Put the drained kohlrabi and carrot into a large bowl, mix well.
Add the shrimp and meat, then pour all the tamarind sauce in, mix thoroughly. Finally, add the Vietnamese coriander and mint, mix well and transfer to a plate.
Sprinkle fried shallots, roasted peanuts, and sliced chili on top to finish.
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Finished product
The kohlrabi carrot shrimp meat salad is tangy and spicy, appealing, with kohlrabi and carrot having no unpleasant odor and remaining crunchy. Combined with the flavor of shrimp, meat, and rich tamarind sauce, it is an extremely attractive salad dish.
2. Kohlrabi carrot pig ear salad
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Preparation
50 minutes
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Cooking
10 minutes
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Difficulty level
Easy
Ingredients for Cabbage Carrot Pig Ear Salad Serves 4 people
Pig ear 1 piece (300gr) Cabbage 1 bulb Carrot 1 bulb Bell pepper 1 piece Onion 1 bulb Thai basil 1 sprig Roasted peanuts a little Roasted sesame 1 tablespoon Ground chili 1 teaspoon Minced garlic 1 tablespoon Lemon juice 1 tablespoon Fish sauce 5 tablespoons Vinegar a little Sugar/Salt a little
How to choose fresh ingredients
How to choose fresh pig ears
- Choose pig ears that are white in color, when held in hand, the texture should feel firm, not soft or slimy, and without any mucus.
- Fresh pig ears will have good elasticity; you can lightly press them with your hand, and if they spring back, they are good.
- Additionally, newly slaughtered pig ears usually do not have any foul or strange odors.
How to choose fresh bell peppers
- Good bell peppers have bright colors, a smooth and shiny surface, and still have their stems.
- When holding the pepper, it should feel firm and heavy, with its weight corresponding to its size.
- If you see the bottom of the bell pepper divided into three lobes, it is a male pepper, which will be better for stir-frying and cooking.
Tools needed
Peeling knife, pot, knife, cutting board, bowl, …
How to prepare Cabbage and carrot salad with pig’s ear
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Prepare pig’s ear
Wash the pig’s ear thoroughly, then scrape off the hair, and cut away the dirty parts inside the ear.
Next, soak the pig’s ear in a mixture of saltwater and vinegar for 5 – 10 minutes, then take it out and rinse it with water, and let it drain.
Bring a pot of water to a boil with 1 teaspoon of salt. When the water boils, blanch the pig’s ear for 2 – 3 minutes, then remove it and place it in a bowl of ice water for 5 minutes to cool.
Take the pig’s ear out and scrape off any remaining hair.
How to eliminate the smell from pig’s ear:
- Using flour or tapioca starch: Coat the pig’s ear with flour and rub it evenly until it foams, then scrape off the foam. Continue to rub with the flour a few more times until the pig’s ear is clean and the smell is gone, then rinse with water and let it drain.
- Using rice water: Soak the pig’s ear in rice water for about 5 – 10 minutes, then take it out and scrape off the hair with a knife. After that, use lemon to rub the entire pig’s ear and scrape it again to finish.
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Boil and marinate pig ears
Again, bring 1 pot of boiling water to the stove, add 1 teaspoon of salt and put the pig ears in to boil for about 20 minutes until the pig ears are cooked.
Remove the pig ears and place them in a bowl of ice water for 5 – 10 minutes, then take them out. Cut the pig ears into thin slices.
Mix 1 tablespoon of minced garlic and 1 tablespoon of fish sauce, then pour it over the sliced pig ears, mix well and let it sit for 15 minutes. This way, the pig ears will absorb the flavor and the salad will be more flavorful.
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Prepare vegetables
Kohlrabi is washed, roots and tops are cut off, peeled and shredded. Carrots are washed, peeled, and shredded.
Soak kohlrabi and carrots in boiling water for 1 – 2 minutes and then take them out immediately, if left too long, kohlrabi and carrots will become mushy. Let them cool and drain.
Bell peppers are washed, seeds are removed, and cut into thin slices. Mint leaves are washed, and young leaves and tops are taken. Onions are cut into strips.
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Make the dipping sauce
Mix together 1 tablespoon of lemon juice, 3 tablespoons of fish sauce, 1 tablespoon of sugar, and 1 teaspoon of ground chili.
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Mix the salad
Put the drained kohlrabi and carrot into a bowl. Add the pig ear, bell pepper, onion, mint, and 1 tablespoon of fish sauce, and mix well.
Tip: To avoid the dish being too salty, taste while mixing the salad and gradually drizzle in the fish sauce until it is just right.Add 1 tablespoon of roasted sesame, mix well and serve on a plate; when eating, sprinkle roasted peanuts on top for added flavor.
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Final Product
Shredded kohlrabi with pig ears has a chewy and crunchy texture, absorbing the flavors of the pig ears, with the fresh taste of kohlrabi, carrots, and various vegetables, making it an extremely appealing dish. Show off your cooking skills and make it right away!
How to choose fresh and delicious kohlrabi
- Choose kohlrabi that is medium-sized, feels heavy and firm in hand. The stem of fresh kohlrabi should be vibrant green and tightly attached to the bulb.
- Opt for bulbs that are intact, have a normal shape, and a fresh light green color.
- Avoid bulbs that feel soft, have holes from pests, are bruised, or lack stems, leaves, or have yellowed leaves, and those with unusual shapes.
How to choose fresh and delicious carrots
- Select carrots that are medium-sized, straight and tapering towards the tail, with smooth skin, firm to the touch and slightly hard.
- Choose carrots that are bright, deep orange, with fresh green leaves tightly attached to the bulb.
- Avoid carrots with wilted, bruised tops, damaged bodies, slimy patches, or any dark spots, and that feel soft when pressed.
See details:
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So now you know the recipe for making 2 dishes of napa cabbage and carrot salad with shrimp, meat and pig ear. It’s extremely simple, right? Wish you success!
* Refer to images and recipes from the YouTube channel: DELICIOUS DISHES LY PHUC and Vu_Boisson Family – Canada
