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Preparation
20 minutes
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Cooking
1 hour 30 minutes
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Difficulty
Easy
Ingredients for Rabbit Meat Cooked Like a Traditional Dish Serves 4 people
Rabbit meat 1 kg Unsweetened fresh milk 200 ml White wine 100 ml Shrimp paste 50 gr Five spice powder 10 gr Peanuts 50 gr (shelled) Lemongrass 5 stalks (minced) Red chili 10 pieces (minced) Fresh ginger 50 gr (pounded) Cooking oil 3 tablespoons Fish sauce 1 tablespoon Common seasoning a little (salt/ sugar/ monosodium glutamate)
How to Choose Fresh and Delicious Rabbit Meat
- Preferably choose meat from older rabbits; mature rabbits will have firmer and more suitable meat for cooking this dish.
- You should choose pieces of meat that are intact, with pink rabbit skin.
- Gently press the meat to feel its elasticity. Meat that has a certain firmness is from fat, mature rabbits, and will be tastier when cooked.
- Avoid buying rabbit meat that is bruised, pale, has uneven color, or strange smells.
- You can buy rabbit meat at large markets or wholesale markets with prices ranging from 100,000 VND – 200,000 VND.
How to prepare Mock Rabbit Meat
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Prepare the ingredients
After purchasing the rabbit meat, roast it over fire until the outer skin turns slightly yellow.
Next, use white wine and crushed ginger to rub evenly on the rabbit meat for 10 – 15 minutes, then wash it clean and let it drain.
Once the rabbit meat is drained, cut it into small pieces for easy eating.
The shelled peanuts should be soaked in water for 10 – 15 minutes until the peanuts are slightly soft and can be used for preparation.
Tip: You can use straw or gas to roast the rabbit meat.
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Marinate the rabbit meat
Put the prepared rabbit meat into a pot, add the seasonings including 5 minced lemongrass stalks, 10 minced red chilies, 1 teaspoon of salt, 1 teaspoon of monosodium glutamate, 1 tablespoon of sugar, 50g shrimp paste, 10g five-spice powder, and 1 tablespoon of fish sauce, then mix well for the mixture to absorb the seasonings evenly.
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Rabbit Stew
After the mixture has absorbed the spices, add 3 tablespoons of cooking oil, mix well, and place the pot on the stove.
Cook the mixture over high heat, stirring continuously until the rabbit meat is firm. Add 100ml of water, 50g of soaked peanuts, and 200ml of unsweetened fresh milk, stir well, cover the pot, lower the heat, and simmer for about 1 hour until done.
Tip:
- You can use coconut water instead of unsweetened fresh milk.
- It is recommended to cook the rabbit stew on low heat so that the spices fully penetrate the rabbit meat, making the dish more delicious.
- When cooking, be sure to add more water if it runs low to prevent the meat from burning, which would affect the flavor of the dish.
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Final Product
The delicious and flavorful rabbit stew is complete. The richness of the peanuts and fresh milk blended with the sweetness of the rabbit meat is truly appealing, isn’t it?
This dish is best served with white rice or noodles to enhance its flavor without worrying about getting bored. Enjoy your meal!
Tips for successfully making rabbit meat “gà giả cầy”
- The dish will taste better if you cook rabbit meat for a long time to ensure it is tender and absorbs the spices.
- For rabbit meat, if you roast it with straw (if available), the rabbit will turn golden and have a very distinctive aroma, making the dish more appealing.
- You can use galangal, fermented rice, and shrimp paste to make the dish rich and authentic to Northern Vietnamese flavors.
- When cooking rabbit meat, adding a little white wine will enhance the richness and deliciousness of the dish.
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Hopefully, through the how to cook rabbit meat “gà giả cầy”, you have added a delicious, rich, and unique dish that is also very easy to make to your family’s menu. Wishing you success with the recipe from TasteVN!
*References for the recipe and images from the YouTube channel Người Phú Yên
