Saturday, September 21, 2013

Thit Kho with Quail Eggs

Thit kho is something that I make at least once a week. My kids love it and its super easy for me to cook. Thit kho is also good the next day ;)  I try to make enough for at least 2 meals.

4 tablespoon SUGAR-- 
2 tablespoon oil 
2 lb short ribs --cut into little pieces (blanch in some hot water --I find it takes out the yucky texture on the meat)  
3 tablespoon nuoc man (fish sauce) 
1 tablespoon oyster sauce 
6 cup water 
1 teaspoon garlic powder 
1 small onion--sliced 
4 cloves garlic (minced) 
2 can quail eggs 
sliced green onions (garnish) 

2 tablespoon of sugar and 2 tablespoon of oil are making the brown sauce (keep a close eye on this because it gets brown very fast and you don't want it to burn)

once it gets a caramel color...add in your blanch meat
and stir ( be careful that it doesn't splash on you because the oil will splattered all over the place---its good to have the lid in one hand so you can close the lid to prevent from splashing all over yourself)

toss in your meat and stir add 3 tablespoon of nuoc man (fish sauce). cook for about 5 minutes then add in your 6 cup water. turn heat down to medium low and  close the lid and cook for about 45 minutes. I like to cook it long because I love the meat falling off the bones ;)

the nuoc man(fish sauce) that I used

after you cook for about 45 minutes...add in your minced garlic and sliced onions ...1 tablespoon of sugar and 1 tablespoon of oyster sauce and 1 teaspoon garlic powder cook for another 15 minutes then add in your quail eggs. and cook for another 10 minutes. turn off stove 

the quail eggs that I used (you can get at the asian store) you can also used regular boiled eggs 

When its done..PLATE and garnish with crack black pepper and sliced green onions. If you taste it and you want it a little more saltier or sweeter ..add a little more salt or sugar   ;) 

SERVE with jasmine rice 

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