Category: Recipes

Ricette ed aneddoti di cucina

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Thai Cuisine: Pad Thai, the Recipe

Cucina thailandese: il pad thai, la ricetta

Thai cuisine: Pad Thai, the recipe.
Last year, while I was on vacation in Vietnam with my wife, I went to eat at a Thai restaurant in Da Nang where we ordered the most classic dish.
Pad Thai is one of the most famous dishes of Thai cuisine, known and loved throughout the world for its unique and balanced flavor. This recipe will guide you in preparing an authentic Pad Thai that will conquer your guests.

Ingredients

– 200g rice noodles;
– 200g fresh prawns (you can replace them with chicken or tofu for a vegetarian version);
– 2 eggs;
– 100g bean sprouts;
– 2 spring onions;
– 2 cloves garlic;
– 2 tbsp palm sugar (or brown sugar);
– 3 tbsp fish sauce;
– 2 tbsp tamarind juice;
– 1 tbsp soy sauce;
– 3 tbsp vegetable oil:
– 50g roasted peanuts:
– 1 lime;
– Chili powder (optional);
– Fresh coriander for garnish.

Preparation

Make the noodles: Soak the rice noodles in hot water for about 10-15 minutes, until soft. Drain and set aside.
Make the sauces: In a bowl, mix the fish sauce, tamarind juice, soy sauce and palm sugar until the sugar has dissolved.
Cook the main ingredients: Heat the oil in a wok or large skillet over medium-high heat. Add the minced garlic cloves and fry for a minute, until golden brown. Add the prawns (or chicken or tofu) and cook until cooked through. Move the prawns to one side of the pan.
Add the eggs: Crack the eggs into the wok and scramble until cooked.
Combine the noodles and sauces: Add the soaked noodles to the pan, pouring the sauce mixture over the top. Stir well to combine all the ingredients.
Add the bean sprouts and spring onions: Add the chopped bean sprouts and spring onions, stirring for a couple of minutes until just tender.
Divide the Pad Thai among the plates, sprinkling with chopped roasted peanuts and fresh cilantro. Serve with lime wedges and chili powder to taste.

Pad Thai is a complete and tasty dish, ideal for an exotic and satisfying dinner. This recipe brings the authentic flavors of Thailand to your home, easy to prepare and perfect for any occasion.
Have you ever tasted it?
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Cucina thailandese: il pad thai, la ricetta

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Thai Cuisine: Pad Thai, the Recipe – Cuisine thaïlandaise : pad thai, la recette – Cocina tailandesa: pad thai, la receta – Cozinha tailandesa: pad thai, a receita – Thailändische Küche: Pad Thai, das Rezept – Ẩm thực Thái: công thức pad thai

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.

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Spaghetti with garlic and oil, the recipe

Spaghetti aglio e olio, la ricetta

Spaghetti aglio e olio, the recipe.
Spaghetti aglio e olio are a classic of Italian cuisine, simple but full of flavor. This version without chili pepper is perfect for those who prefer a more delicate but still delicious flavor.

Ingredients

– 320 g of spaghetti;
– 4 cloves of garlic;
– 100 ml of extra virgin olive oil;
– Salt to taste;
– Chopped fresh parsley.

Preparation

First, peel the garlic cloves and slice them thinly.
In a large pot, bring plenty of salted water to a boil. Cook the spaghetti al dente according to the package directions.
While the pasta is cooking, heat the extra virgin olive oil in a large skillet over medium-low heat. Add the sliced ​​garlic and brown slowly, without burning it, for about 2-3 minutes.
Drain the spaghetti a couple of minutes in advance, reserving a cup of the cooking water. Add the spaghetti to the pan with the oil and garlic, stirring well to flavor it and release some of the starch. If necessary, add a little cooking water to better mix everything together and to form the "famous" creamy sauce.
Distribute the spaghetti among the plates, garnishing with a little chopped fresh parsley, if desired. Serve immediately.

Tips: For a more intense flavor, you can lightly crush the garlic cloves before slicing them; use a high-quality extra virgin olive oil to get the best possible flavor; always save a little of the pasta cooking water to help blend the sauce.

Spaghetti aglio e olio is a versatile and quick recipe, ideal for a simple but tasty dinner. Try this version without chili pepper for a light and aromatic dish, perfect for any occasion.
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Spaghetti with garlic and oil, the recipe – Spaghetti à l’ail et à l’huile, la recette – Espaguetis con ajo y aceite, la receta – Esparguete com alho e azeite, a receita – Spaghetti mit Knoblauch und Öl, das Rezept – Spaghetti mit Knoblauch und Öl, das Rezept

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Paccheri with lobster, cherry tomatoes and courgettes, the recipe

I paccheri con aragosta, pomodorini e zucchine, la ricetta

Paccheri with lobster, cherry tomatoes and courgettes, the recipe.
An elegant and tasty first course, ideal for a special dinner or an important occasion. This recipe combines the sweetness of lobster with the freshness of cherry tomatoes and courgettes, creating an irresistible balance of flavours.

Ingredients

– 320 g paccheri;
– 2 lobsters (about 800 g each);
– 200 g cherry tomatoes;
– 2 medium courgettes;
– 2 cloves garlic;
– 1 small onion;
– Extra virgin olive oil to taste;
– Salt and pepper to taste;
– Chopped fresh parsley;
– Dry white wine to taste;
– Chili pepper (optional);

Preparation

Preparing the lobster: Bring a pot of salted water to the boil. Add the lobsters and cook for about 8-10 minutes. Drain and let cool slightly. Remove the meat from the tails and claws, cut into pieces and set aside.
Wash and halve the cherry tomatoes. Wash and cut the courgettes into thin rounds. Finely chop the onion and garlic cloves. Heat a drizzle of extra virgin olive oil in a large pan. Add the chopped onion and garlic and fry until golden. Add the courgettes and cherry tomatoes, season with salt and pepper and cook over medium heat for about 10 minutes, until the vegetables are tender.
Pour the lobster pieces into the pan with the vegetables, add a little white wine and let evaporate. If desired, add some chilli pepper for a touch of spiciness. Cook for another 5 minutes, stirring gently.
Bring a pot of salted water to the boil and cook the paccheri al dente, following the instructions on the package. Drain and transfer directly to the pan with the sauce.
Gently mix the paccheri with the lobster sauce, cherry tomatoes and courgettes, adding a little of the pasta cooking water if necessary to combine everything well.
Divide the paccheri among the plates, sprinkle with chopped fresh parsley and a drizzle of raw extra virgin olive oil. Serve immediately.

Paccheri with lobster, cherry tomatoes and zucchini is a refined and tasty dish, perfect for surprising your guests with a recipe that combines the simplicity of fresh ingredients with the richness of the flavor of lobster. Try it and let your guests fall in love with this delight.
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Photo taken with Honor 20.

Paccheri with lobster, cherry tomatoes and courgettes, the recipe – Paccheri au homard, tomates cerises et courgettes, la recette – Paccheri con bogavante, tomates cherry y calabacines, la receta – Paccheri com lavagante, tomate cereja e courgette, a receita – Paccheri mit Hummer, Kirschtomaten und Zucchini, das Rezept – Công thức Paccheri với tôm hùm, cà chua bi và bí xanh

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Prawn tails in batter and tartar sauce, the recipe

Code di gamberi in pastella e salsa tartara, la ricetta

Battered prawn tails and tartar sauce, the recipe.
Battered prawn tails are a tasty and crunchy appetizer, perfect for any occasion. This simple and tasty recipe will win over your guests and will certainly be a success. On board, every now and then and for some cocktails or special occasions, they are prepared and they are delicious.
So, taking inspiration from this photo, I decided to write the recipe for you.

Ingredients

For the batter:
– 200g 00 flour;
– 250ml iced sparkling water;
– 1 egg;
– 1 pinch of salt.
For the prawns:
– 500g fresh prawn tails;
– Salt and pepper to taste;
– Peanut oil for frying;
– Lemon juice (optional).
For the Tartata Sauce:
– 200ml mayonnaise;
– 1 tbsp chopped capers;
– 1 gherkin, finely chopped;
– 1 tbsp chopped fresh parsley;
– 1 tsp Dijon mustard;
– 1 tbsp lemon juice;
– Salt and pepper to taste.

Preparation

Prepare the shrimp: shell and clean the shrimp tails, removing the intestinal thread with a toothpick. Rinse them well under cold running water, then dry them with kitchen paper. Season with a pinch of salt and pepper.
Prepare the batter: in a bowl, mix the flour with the salt. Add the iced sparkling water and the egg, then mix quickly with a whisk until you obtain a smooth and homogeneous batter. Do not overmix, the batter should remain slightly lumpy to be more crispy.
Prepare the tartar sauce: in a bowl, combine the mayonnaise, capers, gherkin and parsley. Add the Dijon mustard and lemon juice, mixing well until the mixture is smooth. Adjust the salt and pepper to taste. Cover the bowl and refrigerate for at least 30 minutes before serving, so the flavors can meld.
Fry the shrimp: Heat the peanut oil in a deep frying pan until it reaches 350-355°F (170-180°C). Dip each shrimp tail into the batter, letting the excess drip off, then fry in the hot oil until golden and crispy, about 2-3 minutes. Drain on paper towels to remove excess oil.

Serve the battered shrimp tails with the tartar sauce on the side in a small bowl. Your guests can dip the shrimp in the sauce, adding a creamy, savory touch to the dish.

Have you ever tasted this dish? Do you like it?
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Code di gamberi in pastella e salsa tartara, la ricetta

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Prawn tails in batter and tartar sauce, the recipe – Queues de crevettes en pâte et sauce tartare, la recette – Colas de camarón rebozadas y salsa tártara, la receta – Caudas de camarão em massa e molho tártaro, a receita – Garnelenschwänze im Teig und Remoulade, das Rezept – Công thức đuôi tôm tẩm bột và sốt tartar

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Swordfish carpaccio with saffron, the recipe

carpaccio di pesce spada aromatizzato allo zafferano

Saffron-flavored swordfish carpaccio, the recipe.
One of my favorite dishes is marinated swordfish capriccio and when I can I gorge myself on it.
Here I write the recipe on how to prepare it.

Ingredients

– 300 g fresh swordfish fillet;
– Saffron threads (about 0.5 g);
– Juice of 1 lemon;
– 2 tablespoons extra virgin olive oil;
– Salt to taste;
– Freshly ground black pepper to taste;
– Fresh basil leaves to garnish (optional);
– Parmigiano Reggiano flakes to garnish (optional).

Preparation

First, make the saffron marinade. In a small bowl, pour a small amount of boiling water over the saffron threads and let them infuse for about 10-15 minutes. This will allow the saffron flavor to infuse into the water.
In the meantime, cut the swordfish fillet into very thin slices, preferably with a sharp knife. Arrange the slices evenly on a serving plate, covering the entire surface.
Once the saffron has finished infusing, drain the water (you can also lightly press the threads to extract every drop of flavor). Add the lemon juice and olive oil to the infused saffron and mix well to create a flavorful marinade.
Pour the marinade over the swordfish arranged on the plate. Make sure each slice of fish is evenly covered with the marinade.
Add a light sprinkle of salt and freshly ground black pepper to the surface of the carpaccio.
Cover the dish with cling film and leave to marinate in the fridge for at least 30 minutes. This will allow the fish to absorb the flavours of the marinade.
Before serving, garnish the carpaccio with a few fresh basil leaves and, if desired, add a few flakes of parmesan cheese for an extra hint of flavour.
Serve the fresh and aromatic swordfish carpaccio as a starter or a light main course. Accompany with slices of crusty bread or croutons, if you prefer.
Enjoy!

Have you ever tasted this dish?
Add your own comment or go to the bottom of the site to read what other visitors have written.

carpaccio di pesce spada aromatizzato allo zafferano

Photo taken with Honor 20.

Swordfish carpaccio flavored with saffron, the recipe – Carpaccio d’espadon parfumé au safran, la recette – Carpaccio de pez espada al azafrán, la receta – Carpaccio de espadarte aromatizado com açafrão, a receita – Schwertfisch-Carpaccio mit Safrangeschmack, das Rezept – Công thức cá chép cá kiếm có hương vị nghệ tây – 藏红花调味剑鱼生牛肉片的食谱 – カジキのカルパッチョ サフラン風味 レシピ

The text of the post was written with the help of ChatGPT, a language model from OpenAI.

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A tasty lobster ceviche with avocado, the recipe

Un gustoso ceviche di aragosta con avocado, la ricetta

A tasty lobster ceviche with avocado, the recipe.
Lobster ceviche with avocado is an exotic dish that combines the freshness of traditional ceviche with the rich flavor of avocado and the delicacy of lobster. Originating from the coasts of Latin America, ceviche is a celebration of the simplicity and freshness of the ingredients. I tasted this dish that was prepared for a special occasion and I decided to write a recipe for it.

Ingredients

– Fresh lobster: The star of the dish, diced.
– Ripe avocado: Adds an irresistible creaminess.
– Cherry tomatoes: Cut in half or quarters, for a touch of sweetness.
– Lime juice: The essential component that “cooks” the lobster with its acidity.
– Red onion: Thinly sliced ​​for a touch of crunch.
– Fresh cilantro: For a fresh, herbaceous note.
– Fresh chili pepper: Adds a little spiciness, depending on taste.
– Salt and pepper: To enhance the flavors.

Preparation

Marinade: In a large bowl, combine the lobster cubes with the lime juice, red onion, and chili pepper. Cover and let marinate in the refrigerator for about 15-20 minutes, until the lobster is opaque and “cooked” by the lime.
Add avocado and cherry tomatoes: Dice the avocado and halve or quarter the cherry tomatoes, then add to the lobster mixture, stirring gently so as not to break up the ingredients.
Dressing: Add the chopped cilantro, salt, and pepper to taste. Stir gently to combine all the ingredients.
Serve: The ceviche is best served immediately, with corn tortillas, or as a fancy appetizer.

Lobster Ceviche with Avocado and Cherry Tomatoes is a celebration of freshness and well-balanced flavors. The sweetness and delicacy of the lobster blends perfectly with the creaminess of the avocado, the freshness of the cherry tomatoes and the acidity of the lime, while the cilantro and chili pepper add depth and a light touch of spiciness.
This dish is ideal for a summer dinner or a special occasion, where the sophistication of the lobster meets the simplicity of fresh ingredients. A true culinary masterpiece that will delight your guests and add a touch of exoticism to your menu.

Have you ever tasted this dish?
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A tasty lobster ceviche with avocado, the recipe – Un savoureux ceviche de homard à l’avocat, la recette – Un rico ceviche de langosta con aguacate, la receta – Um saboroso ceviche de lavagante com abacate, a receita – Ein leckeres Hummer-Ceviche mit Avocado, das Rezept – Công thức món ceviche tôm hùm ngon với bơ

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.

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Thai Cuisine: Khao Pad Sapparot, the Recipe

Cucina thailandese: Khao Pad Sapparot, la ricetta

Thai Cuisine: Khao Pad Sapparot, the recipe.
Khao Pad Sapparot, or pineapple fried rice, is a dish that perfectly embodies the balance of flavors typical of Thai cuisine. This dish combines the sweetness of pineapple, the saltiness of soy sauce, and the spicy taste of curry, creating a harmony of flavors that delights the palate.
This dish, which I tasted in my Da Nang in a famous Thai restaurant, gave me the inspiration to write the recipe for you.

Ingredients

– Jasmine rice: fragrant and light rice, ideal for Asian dishes;
– Half a fresh pineapple: adds sweetness and a tropical touch (we try to remove half of this fruit to use as a container for the dish);
– Shrimp or chicken: provides protein and a savory taste;
– Eggs: to give body to the dish;
– Onion and garlic: for a rich and aromatic flavor;
– Soy sauce: adds a salty and umami flavor;
– Curry powder: for a spicy touch.

Preparation

First cook the rice: make sure the rice is cooked and cooled, ideal if prepared the day before.
Then continue to sauté the ingredients: in a large pan, sauté the onion and garlic until golden. Add the shrimp or chicken and cook until cooked through.
Add the rice and pineapple: mix the cooked rice and chopped pineapple. Add the eggs and cook them, stirring well.
Season: Add soy sauce and curry powder. Stir well until all the ingredients are well combined and evenly heated.
Serve hot: Garnish with fresh spring onions and serve inside the half pineapple that we had previously left.

Khao Pad Sapparot is perfect for those who like to experiment with flavors and discover new combinations. It can be served as a main course, perhaps accompanied by Tom Yum soup or Thai spring rolls.
Enjoy!

Do you like Thai and Asian cuisine?
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Thai Cuisine: Khao Pad Sapparot, the Recipe – Cuisine thaïlandaise : Khao Pad Sapparot, la recette – Cocina tailandesa: Khao Pad Sapparot, la receta – Cozinha tailandesa: Khao Pad Sapparot, a receita – Thailändische Küche: Khao Pad Sapparot, das Rezept – Ẩm thực Thái Lan: Công thức món Khao Pad Sapparot

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Meatballs in tomato sauce, the recipe

Le polpette al sugo di pomodoro, la ricetta

Meatballs in tomato sauce, the recipe.
Some time ago I was on board the Costa Fascinosa where, every now and then, the great Maitre d’Hotel Gianni prepared succulent dishes for us!
One of these were meatballs in tomato sauce, of which I leave you a simple and tasty recipe to prepare them at home.

Ingredients

For the meatballs:
– 350 g minced meat (beef or mixed);
– 50 g stale bread or chopped wholemeal friselle;
– 50 g grated cheese (Grana Padano or Parmigiano);
– 1 egg;
– 20 ml milk;
– 2 tablespoons chopped parsley;
– Salt and pepper to taste.
For the sauce:
– 720 ml tomato puree;
– 3 tablespoons extra virgin olive oil;
– 1 clove garlic;
– Salt and pepper to taste;
– Fresh basil (optional).

Preparation

First, let's prepare the meatballs.
In a large bowl, mix the minced meat, the chopped bread, the grated cheese, the egg, the milk, the parsley, the salt and the pepper. Work the mixture well with your hands until you obtain a smooth dough. Shape medium-sized meatballs.
Then let's prepare the sauce.
In a saucepan, heat the oil and brown the garlic for a few minutes. Add the tomato puree, salt, pepper and a few basil leaves if desired. Cook over low heat for about 30 minutes, stirring occasionally.
Add the meatballs to the sauce and cook for about 20 minutes, turning them gently halfway through cooking to ensure they cook evenly.
Serve the meatballs hot, perhaps with a sprinkling of chopped parsley and a little chilli pepper if you like it spicy.

Enjoy! If you have any questions or suggestions, let me know!
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Le polpette al sugo di pomodoro, la ricetta

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Meatballs in tomato sauce, the recipe – Boulettes de viande à la sauce tomate, la recette – Albóndigas en salsa de tomate, la receta – Almôndegas com molho de tomate, a receita – Fleischbällchen in Tomatensauce, das Rezept – Thịt viên sốt cà chua, công thức

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The cutlet called elephant ear, the recipe

La cotoletta detta orecchia di elefante, la ricetta

The cutlet called elephant ear, the recipe.
Some time ago, while I was on board, Chef Biagio prepared some enormous cutlets which, precisely because of their size, are also called elephant ears.
They were delicious and as always I leave you the recipe.

Ingredients

For the cutlet:
– 2 veal cutlets (about 1 kg each);
– 2 eggs;
– Flour to taste;
– Breadcrumbs to taste;
– Grated Parmesan to taste;
– Salt and pepper to taste;
– Clarified butter or oil for frying.

For the chips, if you like to make them fresh:
– 4 large potatoes;
– Seed oil for frying;
– Salt to taste.

Preparation

First, pound the veal chops with a meat tenderizer until they are uniformly thick, similar to an elephant ear.
Pass the chops first in the flour, then in the beaten eggs with a pinch of salt and pepper, and finally in the breadcrumbs mixed with grated parmesan.
Fry the cutlets in plenty of clarified butter or hot oil until golden brown, about 3-4 minutes per side. Drain on absorbent paper to remove excess oil.
Peel the potatoes and cut them into sticks.
Fry the potatoes in hot seed oil until golden and crispy. Drain on absorbent paper and salt to taste.

Serve the “elephant ear” cutlet hot, accompanied by French fries. Enjoy!

If you have any other questions or need more details, let me know!
Add your own comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

The cutlet called elephant ear, the recipe – L’escalope appelée oreille d’éléphant, la recette – La chuleta llamada oreja de elefante, la receta. – A costeleta chamada orelha de elefante, a receita – Das Schnitzel heißt Elefantenohr, das Rezept – Công thức món cốt lết tai voi

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.
References:
– https://consorzioprosciuttomodena.it/ricette/cotoletta-orecchio-di-elefante/
– https://www.gamberorosso.it/ricette/scheda-ricetta/orecchia-delefante-cotoletta-alla-milanese-battuta/

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Vietnamese cuisine: Cá giã muối ớt, the recipe

Cucina vietnamita: Cá giã muối ớt, la ricetta

Vietnamese Cuisine: Cá giã muối ớt, the recipe.
Fish pounded with salt and chili pepper. A nice fish (a sea bream, steamed) pounded with salt and chili pepper is a familiar dish for ethnic minorities in the central highlands of Vietnam. The fish is rich in flavor from the chili pepper, fragrant with spices and very delicious for rice. People from some small villages often prepare this dish and take it to the fields or prepare it to be eaten on rainy days because it is very delicious and easy to prepare.
In this case I prepared this dish but with a slight variation, using a fresh fish and steaming it; then I mince it together with the spices purchased in Italy.
Let's go to the kitchen!

Click vào đây để đọc bằng tiếng việt!
If you are curious about this recipe of mine or Vietnamese food in general, write me a message. comment or go to the bottom of the site to read what other visitors have written.

Ingredients

•⁠ ⁠Sea bream: 1 fish (half a kilo);
•⁠ ⁠Thai basil: eat as much as you want;
•⁠ ⁠2 purple onions, 6 cloves of garlic: peel and chop finely;
•⁠ Fish sauce;
•⁠ ⁠6 chillies (to make it less spicy), 2 cloves of lemongrass: finely chopped;
•⁠ ⁠Spices: salt, sugar, seasoning powder, monosodium glutamate, pepper, chilli powder.

Preparation

Clean the fish, marinate it with 1 tablespoon of fish sauce, then steam it until cooked, then put it on a plate and remove the bones, leaving only the meat.
Then put everything in a mortar (I use the marble one that my husband says they would use for Genoese pesto at home): onion, garlic, lemongrass, chili pepper, basil leaves and crush until it is almost pureed. Add the fish and spices: 1 tablespoon of powdered seasoning, 1/2 teaspoon of salt, 1/2 teaspoon of salt 2 teaspoons of monosodium glutamate / 2 teaspoon of sugar, 1 teaspoon of pepper, 1 teaspoon of chili powder. Mash the whole mixture until it becomes frothy or crush it a little (your choice), then put it in a pan, to dry it.
The spices listed above are for reference only. During processing, depending on the quantity and type of onions and garlic you add, you can season to your taste.
The drier the fish, the longer it can be stored in the refrigerator.
The fish pounded with salt and chili pepper has a rich flavor, fragrant with basil and spices, mixed with the spicy taste of chili pepper, and is extremely delicious when eaten with hot rice.

Cá (khô/ hấp) giã muối ớt là một món ăn quen thuộc đối với đồng bào dân tộc vùng Tây Nguyên Việt Nam, cá đậm đà quyện vị tê cay từ ớt, thơm mùi các loại rau gia vị, rất ngon cơm. Đồng bào dân tộc thường làm món này mang lên rẫy hoặc dự trữ ăn vào những ngày mưa gió vì rất ngon và tiện lợi.
Nay tôi làm theo món này nhưng có biến tấu một chút, tôi sử dụng cá tươi và hấp, giã cùng các loại gia vị mua được bên Ý và sấy không quá khô.
Nào chúng ta cùng vào bếp nhé!

Nguyên liệu

•⁠ ⁠Cá tráp (orata): 1 con (nửa ký)
•⁠ ⁠Rau húng quế (Thai basil): ăn bao nhiêu, cho bấy nhiêu
•⁠ ⁠2 củ hành tím, 6 tép tỏi: bóc bỏ vỏ và thái nhỏ
•⁠ ⁠6 trái ớt (ăn ít cay cho ít lại), 2 tép sả: thái nhỏ
•⁠ ⁠Gia vị: muối, đường, hạt nêm, bột ngọt, tiêu, ớt bột.

Cách làm 

Cá làm sạch, ướp 1 muỗng canh nước mắm rồi cho lên hấp đến khi cá chín thì cho ra dĩa và róc bỏ xương, chỉ lấy thịt cá.
Sau đó cho toàn bộ: hành, tỏi, sả, ớt, lá húng quế vào cối và giã đến khi gần nhuyễn cho thêm cá và các loại gia vị: 1 muỗng canh hạt nêm, 1/2 muỗng cà phê muối, 1/2 muỗng cà phê bột ngọt, 1/2 muỗng cà phê đường, 1 muỗng cà phê tiêu, 1 muỗng cà phê ớt bột. Giã toàn bộ hỗn hợp đến khi tơi bông hoặc giã một ít (tuỳ bạn), sau đó cho lên chảo, sấy khô và nêm lại gia vị vừa ăn. (Gia vị trên mang tính tham khảo, trong lúc chế biến, tuỳ vào lượng ra và các loại hành tỏi bạn cho vào, bạn nêm lại cho vừa khẩu vị).

Cá được sấy càng khô, càng bảo quản được lâu trong tủ lạnh.

Cá giã muối ớt vị đậm đà thơm mùi rau húng quế và các loại gia vị, hoà quyện vị tê cay từ ớt, ăn cùng với cơm nóng cực kì ngon.

Vietnamese cuisine: Cá giã muối ớt, the recipe – Cuisine vietnamienne : Cá giã muối ớt, la recette – Cocina vietnamita: Cá giã muối ớt, la receta – Cozinha vietnamita: Cá giã muối ớt, a receita – Vietnamesische Küche: Cá giã muối ớt, das Rezept – Vietnamesische Küche: Cá giã muối ớt, das Rezept