i like to chop them up real fine, if you have chicken gizzard and heart those go nicely with the liver, with garlic and a generous amount of salt. fry in butter. eat on crackers or bread. best part of roasting a chicken is the paper bag with innards!
Hi KarynMC - I think fu yu is definitely too potent to eat on its own. Some of the ideas suggested above sound good - with plain white rice or on bread. I like using it with stir fried asian greens.
A popular Vietnamese dish uses on choy (long hollow stems with leaves on top) - again, I think was suggested in an earlier comment. I don't know if I do it right, but I'll first stir fry the greens in oil and crushed whole cloves of garlic. Then I take a couple cubes of the fu yu and pulverize them into creaminess with some chopsticks in a small bowl - thin with a touch of water maybe if it's too thick. Then stir into the greens and sautee just a bit more. It's kind of like a salty miso sauce in a way.
p.s. My family likes a fish sauce that has an orange label with the map of Vietnam on it. I think it's actually made in Thailand though.
This blogger has a good post on mam nem (preserved fermented fish: http://www.hustlerofculture.com/me_we/2007/12/say-hello-to-st.html
Usually mixed into a wonderful dipping sauce to be eaten with the Vietnamese beef fondue (bo nhung dam). Different brands (often made in Vietnam) are very hit or miss - you buy the wrong bottle, and just opening it can turn your stomach. But sometimes worth the risk for the yummy dipping sauce :)
Other stuff:
mam ruot (fermented fish paste - "made from flesh and entrails"!)
mam ca loc (preserved fish - actual fish parts!)
mam tom (shrimp paste - probably the least offensive of these last three)
I'm glad you powered through with the fish sauce. It's good! It's our friend! There are far fishier and more pungent weapons in the Vietnamese cooking arsenal.
Thanks for the comments guys. I think I'm going to make chopped liver, since passover is coming up and i need something to eat on my matzo. Next time I'll make some of these recipes for sure.
good for you, this is serious eating !
Fu Yu : is good with plain hot white rice, already mentioned with Ohng Choi, with some chilli and sesame paste, great with Asian eggplnat.
Nam Yu : Lor Hoon Jai, pork belly, Hong Siew Pork trotters, a final basting of home grill BBQ Char Siew or Pai Gwat.
Good Eating ;-)
mrsbao: I mash 2 cubes or so of nam yee up with some Shao Hsing wine, sugar, Chinese five-spice powder, pepper, garlic, and sesame oil to make a paste. Slather on the ribs, let sit for a couple of hours, and grill =)
onedaylingers, when you marinate the baby back ribs, do you mix the fu yu with anything or do you just mash it up and pour it over the ribs to marinate? I'm curious to try it out! Thanks. :)
KarynMC: i'm not sure the eggplant would hold up to the marinade, but i've basted extra-firm, pressed tofu cubes with it before grilling. very nice =)
onedaylingers - I love tofu, usually. And strong cheese. I was really surprised (and disappointed) that I didn't like fu yu. I'm going to try it a few more times, though.
I should have added that I don't eat meat, though I suppose I could try making a marinade for eggplant or mushrooms or something. Or daring my little brother to eat the rest of the jar (sadly, he's a bit cautious when it comes to food, so I don't think he'd go for it).
KarynMC: fu yu tends to inspire violent likes and equally violent dislikes... my suggestion (since you dislike it on its own) is to incorporate it into a meat marinade... fuyu works remarkably well with barbecued baby back ribs... i've served this to raves to people who wouldn't ordinarily touch "the white stuff" =p
this was very sweet - i also recommend less sugar but mine turned out very SALTY as well... i was doubling the recipe but maybe the sauce didn't need to be doubled? i could tell the flavor would have been fantastic if it wasn't so salty... gonna try to figure out what went wrong and try again!
This recipe is great--very quick and easy to prepare and the taste is outstanding. I used 1/2 the recommended sugar and it really turned out perfect, using the whole amount recommended might be too sweet. This is one of my my successful forays into SE asian food, and will remain in my recipe book for years to come.
In regards to the fish sauce, this was my first time. I did a little web research and found a concensus amongst "those who know" more than I do and they suggested Tra Chang brand. $1.59 at local asian grocery. You can also find the Thai chilis at any asian grocer as well.
And yes, this is way more than 2 servings with 1 pound of meat. Last me about 4 servings. Give it a try.
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