Served with rice Serves 6, about 36 meatballs Meatballs: 2# pork shoulder, ground 1 ounce ginger 2 medium cloves garlic 1T Red Boat 40N fish sauce 2t salt 2 eggs 3T panko Broth: 2 cans coconut milk 4 c chicken stock 2T sugar, plus additional to balance suace 2T salt 1 stalk lemongrass, outer leaves […]
Author Archive for: admin_redboat
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Entries by admin_redboat
Serves 4 as an appetizer or 2 as an entree ¼ c olive oil a few slices of fresh hot chilies 2 garlic cloves, sliced thinly 1T preserved lemon, chopped finely ½ c white wine 1 c fish stock 1 T Red Boat fish sauce, 40N 4T shiso butter, recipe below 2 pounds manila clams […]
Serves 2 6 ounces beef short rib, ground 1 ½ t olive oil ½ t sea salt 1 ½ t Red boat fish sauce 1 ½ t shallot, finely chopped 2 chicken or duck egg yolks Maldon salt Gently mix first 5 ingredients in a small bowl. On two plates mound half of the mixture. […]
20 oz tomato juice 2.5 oz lime juice 1 oz Red Boat Fish Sauce 1/4 tsp. salt heaping tablespoon of horseradish 1/4 oz olive juice 1 tsp. tabasco
Makes 40-50 2 c cream 2 ¼ c sugar 6T butter, cut into ½-inch cubes 1 ¼ c light corn syrup ½ t sea salt 5T flax seeds, toasted 2 t fish sauce, Red Boat 40N Lightly brush a 9X13” baking pan with olive oil and line with parchment, leaving 2” overhang. Lightly brush parchment […]
Serves 4 4- 6 ounce fillets rick fish, or other similar white fish, boneless and skinless sea salt 8- ½-inch rounds cut from Red Boat salt compound butter, recipe below Preheat oven to 425-degrees. Season both sides of fish with sea salt and lay on a parchment-lined sheet pan. Top each fillet of fish with 2 […]
Makes about 60 truffles 8 ounces cream 1 jalapeno chili, cut in half 6g mint 114 g, 4 ounces white chocolate 340 g, 12 ounces dark chocolate (60%) 1T + 1t Red Boat fish sauce 40N 2t Red Boat smoked fish salt 2T lime juice 1 c cocoa powder 3T white sesame seeds Line a […]
Yield: 2/3 c 6T cranberry juice 2T rice wine vinegar 3T light brown sugar 2T Red Boat fish sauce 40N 1T sesame oil 1T canola oil Combine all ingredients in a small bowl. Stir until sugar has dissolved. Serve as a dressing on roasted brussels sprouts, or braised red cabbage with bacon and dried cherries.
Serves: 4-6 2T coconut oil 2 ½ pounds pork coppa or shoulder, in 4-6 large pieces 1 c shallots, julienne 3T ginger, julienne ¼ c coconut vinegar 6 kaffir lime leaves 1 c tomato puree, not paste 6 thai chilies, chopped finely 2 c chicken stock 2T Red Boat fish sauce 40N sea salt Over medium […]
Jenn Louis is the executive chef and co-owner of two restaurants, Lincoln and Sunshine Tavern, as well as owner of Culinary Artistry, a full service catering business. She has appeared on Bravo’s Top Chef Masters, and her work has been featured in various publications including the Wall Street Journal, The New York Times, Food & Wine, and Bon Appétit.
Ingredients: ½ cup Banana flower, shredded (soak in lime juice and water after cutting to avoid browning) 1/2 cup Chicken and pork, cooked and pulled (equal parts) 1/2 cup Bean sprouts 1/4 cup Star fruit, sliced (tossed with sugar) 2 Tbl Cilantro 2 Tbl Mint 2 Tbl Thai basil 2 Tbl Sawtooth coriander, rough chopped […]
Ingredients: 24 ea Fresh oysters, cleaned and shucked ¼ cup Cilantro leaves 4 ea Red Thai chilies, sliced thinly (no seeds) 3 oz Dressing Directions: Shuck all oysters and serve on the half shell on a bed of crushed ice. Drizzle 3 oz of dressing evenly across all oysters. Place one cilantro leaf on top […]
Makes 4 servings Ingredients: 2 cup Corn, off the cob ¼ cup Green onions, chopped ¼ cup Red bell pepper, minced ¼ cup Shallots, minced 1 cups All-purpose flour 1 tsp Sugar 2 ea Egg yolks 1 cups Cold water 2 Tbl Red Boat fish sauce 1 tsp Red Boat sea salt For garnish Cilantro […]
Braden Wages developed a taste for the service industry while working at his family’s amusement park in Lake George, New York. His grandfather helped him discover his passion for taking care of people, especially when it came to cooking, serving, and sharing a meal. He went on to study at Cornell University’s School of Hotel Administration where he was given the opportunity to visit and work in wineries and restaurants throughout California, Italy, and France.
Ingredients: 6 Stick of lemongrass (Use the white part to chop) 2 Cloves garlic 2 Pounds lean ground beef 1/2 Teaspoon ground black pepper 1 Teaspoon Red Boat Fish Sauce 1 Tablespoon sugar or 2 tablespoon honey 1 Tablespoon oyster sauce 1 Teaspoon sesame oil Method: Preheat an outdoor grill for medium-high heat, and lightly […]
Ingredients: 1 tbsp oyster sauce 1 tbsp RED Boat Fish Sauce 1 tbsp soy sauce 1 tsp sugar 3 tbsp water 1 tsp sesame oil 8 oz/230 g boiled egg noodles 1oz/28 g julienne cucumber 1oz/28 g julienne carrot 1oz/28 g gently boiled bean sprouts 1 tbsp chopped onion 3oz/85 g ground chicken 3oz/85 g […]
Chef Kimmy Tang is a pioneer in Asian fusion cuisine with over three decades of culinary experience. Come eat with Chef Kimmy at 9021Pho
Yield: 1/2 cup to serve 4 Ingredients 2 large stalks lemongrass 2 tablespoons red boat fish sauce 1 1/2 tablespoons light (regular) soy sauce 3/4 teaspoon Thai seasoning sauce or Maggi Seasoning Sauce 3 tablespoons fresh lime juice 1 1/2 teaspoons fresh Meyer lemon juice or unseasoned rice vinegar (to mellow the regular lime juice) […]
Makes 1 generous cup (250 ml) Takes about 5 minutes, plus 30 minutes resting 1 large egg, near or at room temperature 1 small clove garlic, minced and mashed or put through a garlic press ½ plus ⅛ teaspoon Red Boat salt 1 teaspoon Dijon mustard 1 tablespoon maple syrup, delicate Grade A preferred 1 […]
From Chef Andrea Nguyen’s cookbook devoted to the beloved Vietnamese sandwich, with 50 recipes ranging from classic fillings to innovative modern combinations.
Serves 4 as an appetizer portion Topping: 8 ounces bay scallops 2 tablespoons butter 1 tablespoon white wine ½ teaspoon red chili flakes ½ teaspoon Red Boat 40N ¼ teaspoon rice vinegar ½ teaspoon salt ¼ teaspoon black pepper Garnish: Celery leaves pulled from the hearts of 2 bunches of celery 2 ounces snow peas […]
3 lbs. Shrimp Peeled 3 lbs. Bay Scallops 6 oz Chicken Cubed 1 ½ Tablespoons sea salt 2 teaspoons white pepper 2 ½ teaspoons Red Boat Fish Sauce 4 Tablespoons lemon juice (pasteurized) 2 Tablespoons ground coriander 1Tablespoon diced shallots 2Tablespoons chopped chives 1/4 cup chopped parsley 2 cloves garlic minced – Pulse the seafood […]
Serves 2300! 60 pounds duck 20 pounds chicken 10 pounds salami 1 gallon honey 1 gallon RED BOAT fish sauce ½ gallon sesame oil ½ gallon grapeseed oil 4 cups soy sauce 4 cups garlic puree 4 cups coriander 2 cups white pepper Grind together the meat in a sausage grinder. Mix in the spices […]
Chef Edward Lee is a Korean-born, Brooklyn native who now calls the South his home. Lee is a three-time James Beard semifinalist for Best Chef: Southeast, has been featured in Gourmet, New York Times Magazine, Esquire, and Southern Living, challenged culinary royalty on Food Network’s “Iron Chef America” and was a favorite on Top Chef Season 9.
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