How to make delicious and rich Ca Mau spicy silkworm cake

Coming to Ca Mau, it is impossible not to try the spicy silkworm cake with a delicious, rich flavor that causes nostalgia. Let’s go to the kitchen with Tnhelearning.edu.vn and try to make spicy silkworm cake of Western Ca Mau through the following article.

Characteristics and origin of Ca Mau spicy sturgeon cake

Spicy sturgeon cake or spicy curry silkworm cake, looks quite similar to chicken curry but has a distinctive flavor. This is a typical dish of Ca Mau, originating from the sweet silkworm cake playing in the West of the river , but modified with curry and Khmer to create a spicy silkworm cake that everyone loves to eat.

Characteristics and origin of Ca Mau spicy sturgeon cake

Spicy silkworm cake has silkworm cake made from rice flour mixed with tapioca flour and then shaped like silkworm cake with curry sauce and with chicken or duck, or mixed with shumai. create a memorable taste.

How to make delicious Ca Mau spicy jelly cake, at home

Prepare
30 Minutes Processing
45 minutes For
3-4 people

Ingredients for Ca Mau spicy sturgeon cake

• 1 duck
• 500g silkworm cake
• 1 onion
• 15g lemongrass
• 15g minced lemongrass
• 50g minced garlic
• 15g tapioca flour
• 1 handful of lime leaves (optional)
• 50g accompanying vegetables including lettuce, herbs, bean sprouts, chives
• Bread and salt and pepper served
• Spices: Curry powder, shrimp satay, sugar, salt, monosodium glutamate, cooking oil

Ingredients for Ca Mau spicy sturgeon cake

How to choose delicious duck

For raw ducks, you should pay attention to have a full, smooth coat, round breast, thick belly or neck skin, you can also cross the two duck wings to see if you can choose that duck.

As for ready-made ducks, choose a duck that has just been pecked, the outer skin is not too dark yellow, and when pressed, the meat is firm and elastic. If pressed, if deformed, it should not be selected.

Delicious duck meat

How to make Ca Mau spicy sturgeon cake

Step 1Process materials

First, you buy a duck, separate the intestines and wash them, use vinegar or alcohol to cover the duck and leave it for 10 minutes. Then bring it to boil in hot water for 10 minutes , then use tweezers to pull out clean hairs, wash them and cut them into bite-sized pieces.

Process materials

Next, you wash the lemongrass, cut it into pieces and smash it. Onions you peel and cut each areca. The accompanying vegetables include lettuce, herbs, bean sprouts and chives, washed, soaked in salt, and drained. Lemon leaves you wash.

Step 2Marinated duck meat

You put the duck meat in a bowl, marinate with your hands with spices according to the ratio of 20g minced lemongrass, 2 teaspoons salt, 2 teaspoons monosodium glutamate, 1 tablespoon sugar, 1 teaspoon curry powder, 1 tablespoon Shrimp satay coffee, marinated cashews to absorb duck meat.

Marinated duck meat

Step 3Stir-fried duck with onion

Then you put a pot on the stove for 1 tablespoon of cooking oil, … 1 teaspoon of minced garlic and sauteed until fragrant. Then, you add 30g of lemongrass, 1 teaspoon of curry powder, 1 teaspoon of shrimp satay and stir to blend.

Stir-fried duck with onion

Next, you put the duck meat in with the onion and lemongrass and pound it on the cashew island for 10 minutes on medium low heat, stir until the duck meat is hunted and fragrant.

Step 4Duck curry stew and finished

Continue, you cook a pot of boiling water and then pour it into the pot of stir-fried duck so that it is just enough to cover the duck meat. Then, you put in the duck intestines with a few soft crushed lemon leaves and close the lid, let it low heat and stew for 30 minutes until the meat is tender.

Duck curry stew

You dilute 1 tablespoon of tapioca starch with a little water and slowly add it to the curry pot and gently stir until the broth reaches the desired consistency.

Finish the dish

You take a bowl to add some vegetables to eat, silkworm cake and add curry broth with duck meat, now you can enjoy.

Finished product

Ca Mau spicy silkworm cake

Ca Mau spicy silkworm cake has the aroma of lemon leaves, curry and spicy satay. The duck meat is soft, the silk is chewy, everything blends together to feel burnt, this dish can be eaten with bread and salt and pepper.

Above is the recipe as well as the origin of the specialty spicy sturgeon cake in the land of Ca Mau cape, I wish you success in making the dish for the first time.

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