Buzz
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2. Selecting and Preparing Caul Fat Correctly
Dishes made from internal organs require meticulous handling during the preparation stage. If not cleaned and deodorized properly, the taste of the dish may not meet expectations. Here are some tips when selecting and preparing caul fat:
Tips for choosing high-quality caul fat
- Caul fat from young female pigs will be crispier and more delicious than caul fat from older sows that have undergone multiple pregnancies. To identify high-quality caul fat, pay close attention to the surface and color. Choose pieces with a pinkish-white color, a soft and smooth surface, minimal folds, and inside, there should be a milky-white fluid. Avoid selecting caul fat with unusual colors such as yellow spots, green, or excessive mucous.
- Fresh caul fat will exhibit good elasticity. When pressed with a fingertip, the surface of good caul fat will quickly restore its original shape.
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Tips for Preparing Caul Fat without Unpleasant Odors
- After purchasing caul fat, rinse it thoroughly with water and remove excess outer fat.
- Turn it inside out, wash the inner surface under strong running water.
- Place the caul fat in a basin, add a little salt, white wine, and a few slices of lime. Squeeze vigorously to remove any remaining slimy residue.
- Rinse the caul fat with clean water several times until the smell of alcohol is gone, then drain.
- While waiting for it to drain, bring a pot of water to boil with a few slices of ginger. Put the caul fat in the pot and boil for 3-5 minutes.
- Remove the caul fat to a small basin, add clean water, a little alum (or vinegar/lime), and ice cubes. Soak for about 10 minutes, then rinse thoroughly with water. This method completely eliminates the odor of caul fat, ready for delicious preparations.
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3. Recipe for Sate-Flavored Grilled Caul Fat
Grilled caul fat boasts a fragrant, rich flavor, paired with a sweet and tangy dipping sauce, making it exceptionally delicious. Check out the preparation recipe from Mytour right away.
| Khẩu phần | Thời gian chuẩn bị | Thời gian chế biến | Tổng thời gian |
| 2-3 người | 40 phút | 30 phút | 1 giờ 10 phút |
Ingredients
- 300 grams of caul fat
- 1 bulb of garlic
- 2 purple onions
- 1 fresh ginger bulb
- 5 teaspoons of white sugar
- 2 tablespoons of seasoning powder
- Sate spice, chili powder, five-spice powder
- 2 tablespoons of fish sauce
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Execution Steps
- Thoroughly prepare caul fat as instructed above.
- Peel and clean the purple onions, garlic, and ginger; then finely mash them.
- Place caul fat in a large bowl, add mashed garlic, purple onions, five-spice powder, 2 tablespoons of sate spice, chili powder, seasoning powder, sugar, and fish sauce.
- Marinate caul fat for about 30 minutes.
- Skewer the caul fat onto sticks.
- Grill the caul fat over hot charcoal. While grilling, turn it and brush more marinate on the surface to enhance color and flavor.
- Place the cooked caul fat on a plate, serve with chili sauce, and enjoy while still hot.
Finished Product
Grilled field sausage boasts a beautiful brownish-red color, pleasing aroma of various spices. When properly grilled, it acquires a sweet and savory taste with a rich aftertaste, accompanied by a hint of spiciness from chili powder, enhancing the overall flavor of the dish multiple times.
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Saigon-style grilled field sausage exudes a delightful fragrance and a robust flavor, making it the perfect appetizer for cozy wine parties. What are you waiting for? Dive into the kitchen with Mytour's super enticing recipe for grilled field sausage!
Explore more:
- How to make crispy fried field sausage
