Delightful Creations: Top 10 Mouthwatering Dishes Crafted from Fresh Soursop

1. Soursop-infused Duck Delight

Ingredients:

• 1 cleaned duck (1.5 - 1.7kg)
• 7 green soursops
• 5 lemongrass stalks
• 1 piece of ginger
• 3 cloves of garlic
• 4 shallots
• 1 lime
• 3 sprigs of scallions
• 5 sprigs of coriander
• 5 sprigs of cilantro
• 3 tablespoons of cooking oil
• 1 tablespoon of fish sauce
• A pinch of common spices (ground pepper/salt/chicken powder/msg)

Preparation:

• Prepare the duck: To eliminate any unpleasant odors, rub the duck with salt and a few lime slices. Rinse thoroughly with water multiple times, drain, and cut into bite-sized pieces.
• Prepare other ingredients: Trim lemongrass ends, wash, and finely chop. Peel, wash, and drain soursops. Peel and finely chop shallots and garlic. Wash, chop cilantro and coriander. Peel, wash, and finely chop ginger. Trim, wash, drain, and chop scallions.
• Marinate the duck: Place duck pieces in a large pot. Marinate with 1 tablespoon of fish sauce, 2 teaspoons of chicken powder, 2 tablespoons of msg, 1 teaspoon of ground pepper, half of the chopped garlic, half of the chopped shallots, half of the chopped ginger, half of the cilantro, half of the coriander, half of the scallions, and half of the chopped lemongrass. Mix well and marinate for 30 minutes.
• Cooking the soursop-infused duck: Heat pot, add 3 tablespoons of cooking oil. Once hot, add remaining garlic, shallots, lemongrass, ginger, and scallions, and sauté until fragrant. Add duck and stir-fry until meat firms up. Then, pour in enough water to cover duck. Add soursops and bring to a boil. Reduce heat and simmer until duck meat is tender. Season to taste and serve garnished with cilantro.
• Finished product: The soursop-infused duck is wonderfully aromatic with a flavorful broth. Enjoy the sweet taste of duck meat combined with the tanginess of soursop. Serve hot and savor every bite!

2. Soursop Soup with Water Spinach and Lean Meat

Ingredients (for a medium-sized soup bowl):

• 1 bunch of water spinach: cleaned
• 1 tomato: sliced
• 250g lean meat: thinly sliced (or finely chopped) and marinated with pepper, salt, and shallots
• 6 small green soursops: peeled, cut into circular rings
• Cilantro and shallots: picked, washed, and chopped
• Seasonings: shallots, salt, sugar, chicken seasoning powder, and cooking oil.

Preparation:

• Sauté shallots until fragrant with a little hot oil, then add the meat and stir-fry. Pour about 100ml of water into the pot and bring to a boil. Once boiling, add the soursops and simmer for about 15 minutes. Then add the tomatoes and water spinach, season again with seasonings, and turn off the heat after 3 minutes.
• Serve with additional chopped shallots and cilantro on top.

3. Braised crocodile leg

Ingredients:

• Pork leg: 1 kg
• Crocodile: 10 pieces
• Lemongrass: 6 stalks
• Broth: 1.5L
• Fresh noodles: 500g
• Scallions, sliced chili
• Noodles or rice, chili fish sauce
• Seasonings: Minced garlic, fish sauce, sugar, cooking oil, rice vinegar, turmeric water
• MSG

Instructions:

• Blanch the pork leg over flame, then chop into bite-sized pieces. Marinate with 2 tablespoons of minced garlic, 1 tablespoon of sugar, 3 tablespoons of fish sauce, 2 tablespoons of turmeric water, 2 tablespoons of rice vinegar, 1 tablespoon of MSG. Let it marinate for 30 minutes. Cross-cut the crocodile pieces. Cut the lemongrass into 5cm sections, lightly crush.
• Sauté the lemongrass and 1 tablespoon of minced garlic with 2 tablespoons of cooking oil, stir-fry until fragrant, then add the pork leg.
• Bring the broth to a boil, add the crocodile pieces to cook until sour, pour over the simmering meat, cover and braise for about 25-30 minutes until the meat is tender. The braising liquid should be slightly thickened.
• Transfer the pork leg to a bowl, add scallions, sliced chili. Serve hot with noodles or rice, dip in chili fish sauce.