Top 10 Delicious Dishes Made from Starfruit

Ingredients:

• Chicken: Half a chicken, 500g
• Starfruit: 300g
• Wood ear mushrooms
• Spring onions
• Shallots
• Ginger

Instructions:

Prepare the ingredients:

• Wash the white starfruit, make small cuts on the fruit, then soak it in water to reduce its bitterness.
• Soak the wood ear mushrooms in warm water for 15-20 minutes, then slice them into bite-sized pieces.
• Wash and chop the spring onions and shallots.
• Wash and crush the ginger.
• Clean the chicken and cut it into pieces.

Make the soup:

• Stir-fry the chicken with shallots and crushed ginger. Once the chicken is lightly cooked, add the wood ear mushrooms and stir-fry them together (season with salt). Then, add boiling water and simmer for 25-30 minutes.
• Once the chicken is tender and the broth is rich, add quail eggs (if available) and the softened starfruit. Let it cook for another 15 minutes.
• Now, serve the soup in a bowl and garnish with spring onions (fresh pickled onions will enhance the flavor). It's ready to enjoy!

Ingredients:

• 500g black starfruit
• 300g ground pork (preferably from the shoulder)
• 5 stalks of spring onions
• 1 teaspoon fish sauce
• 1.5 teaspoons seasoning powder
• 1 teaspoon sugar
• 1/2 teaspoon black pepper

Instructions:

Prepare the ingredients:

• Chop the spring onions into small pieces, setting aside a little for garnish.
• Mix the ground pork with the spring onions, fish sauce, seasoning powder, sugar, and pepper. Let the mixture marinate for 15-20 minutes to absorb the flavors.
• Wash the black starfruit and soak it in a saltwater solution for about 15 minutes to remove some of the bitterness. Then, soak it in hot water (60-70°C) to soften the fruit. Cut a slit along the length of the starfruit, gently squeeze both ends to remove the seed. Use a small spoon to stuff the pork mixture into the starfruit. Be mindful of the seasoning quantity to not overpower the starfruit’s natural flavor.
• Alternatively, you can cut the starfruit in half, remove the seed, and fill each half with the pork mixture to form a stuffed shape (this method requires more filling).

Steam the stuffed starfruit:

• Place a steaming pot on the stove and bring the water to a boil. Arrange the stuffed starfruits on a plate and steam them for 15 minutes.
• Once cooked, remove the starfruits and sprinkle with the remaining chopped spring onions and black pepper. Serve hot with rice, and if you prefer a richer flavor, you can dip them in fish sauce.

Ingredients:

• 1.5 kg starfruit
• 500 ml fish sauce
• 1 bulb garlic (peeled)
• 10 chili peppers

Instructions:

Prepare the starfruit:

• Start by washing the starfruit thoroughly, then boil them in a pot of hot water for 15 minutes. After boiling, cut one fruit in half to check for softness—if it cuts easily, the starfruit is done.
• Once boiled, drain the starfruit and use a knife to slice them in half, removing the seeds. Rinse the starfruit with warm water and then dry them by sun-drying to ensure they are completely moisture-free.

Prepare the pickling liquid:

• For 1.5 kg of starfruit, combine 500 ml of fish sauce with 250 ml of water in a pot (2:1 ratio) and bring it to a boil over medium heat.
• While the liquid is boiling, regularly skim off any scum to ensure the brine is clear and will last longer.
• Once the scum is removed, reduce the heat and let the mixture simmer for another 5 minutes, then turn off the heat and let it cool completely.

Pickling the starfruit:

• Place the dried starfruit in a jar. Layer the fruit with garlic and chili peppers, repeating until all the ingredients are used up.
• Pour the cooled fish sauce mixture over the starfruit, ensuring that it is fully submerged. Seal the jar tightly and let it sit for a week before you enjoy it.

Ingredients:

• 300g ground pork
• 100g black starfruit
• 1 small shallot, finely chopped
• Seasonings: cooking oil, fish sauce, seasoning powder, MSG.

Instructions:

Prepare the starfruit:

• To reduce the bitterness of the black starfruit, place them in a bamboo basket, dip them in water, and rub the fruits together. Repeat this process 5-7 times until the fruit is smooth and the water runs clear.
• Prepare a hot water bath (around 60°C) with a pinch of salt, then place the starfruit in it and cover. Let them sit in a warm area for 30 minutes. This step is crucial to ensure the starfruit is ready to eat. Alternatively, you can purchase pre-cooked starfruit for convenience.

Stir-fry the pork and starfruit:

• Heat 2 teaspoons of oil in a pan and sauté the chopped shallot until fragrant. Add the ground pork and stir-fry until it’s browned and cooked through. Then, add the prepared starfruit and stir-fry together.
• Use a spoon to mash the starfruit into smaller pieces, allowing it to mix well with the pork. Continue frying until the pork releases some fat, turns crispy on the edges, and is golden brown. Add 3 teaspoons of fish sauce, lower the heat, and stir for 3-5 minutes to let the flavors meld. Adjust the seasoning as needed, then sprinkle in some MSG before removing from heat. Serve on a plate.

Black starfruit salad, also known as 'Nham Tram', is a dish full of diverse flavors. From the tender sweetness of boiled pork, the crispy fried fish, to the tangy zest of starfruit, it’s a taste experience that lingers long after the first bite.

• 200-300g black starfruit
• 200g pork belly
• 700-800g red tilapia (or any fish of choice)
• 1-2 sour starfruits
• Herb leaves (optional)
• Rice paper for wrapping

Instructions:

• Clean the starfruit thoroughly, then soak it in warm water with a pinch of salt. Let it sit for about 30 minutes to soften.
• Prepare the pork by boiling it, then shred it into thin strips. Fry the fish until crispy, then cut it into small pieces for easy wrapping.
• Rinse the sour starfruits and slice them into thin strips or stars, according to your preference.
• Wash the herbs of your choice to add a fresh touch.
• Use rice paper to wrap all the ingredients together and dip in a sweet and sour fish sauce for the perfect balance of flavors.

The season of starfruit is here! This year, instead of sticking to traditional recipes, try your hand at making Black Starfruit Porridge, and prepare to be pleasantly surprised by the results.

• 300g black starfruit
• 1/2 chicken
• Seasoning powder, MSG

Instructions:

• Cook the chicken to your preferred method for making chicken porridge...
• Prepare the starfruit by soaking it in cold water for about an hour. After that, rinse it thoroughly to remove any sap.
• Prepare a pot of water for simmering the starfruit. Use a 3:2 ratio of hot water to cold water, depending on the amount of starfruit. Place the starfruit in, cover, and simmer for about 30 minutes before turning off the heat. Let it cool, then slice in half and remove the seeds.
• Finish your porridge, adding in the starfruit meat. Let it simmer on low heat for another 15 minutes to blend the flavors of the starfruit and chicken.
• Before serving, add the starfruit seeds as a garnish (instead of using spring onions), and enjoy a delicious bowl of porridge.

Ingredients:

• 1 kg black starfruit
• 500ml soy sauce

Instructions:

• Clean the starfruit, cut it in half, and remove the seeds. Soak the fruit in a saltwater solution for about 30 minutes to reduce the bitterness and prevent browning. Then, dry the starfruit under the sun until it slightly wilts. Afterward, rinse it again and let it dry. Place the starfruit into a glass jar, pour in the soy sauce, and let it pickle for 7 to 14 days before it’s ready to enjoy.
• Pickled starfruit can be eaten with porridge, rice, vegetables, or any other dishes of your choice. It can also be used as an accompaniment to braised meat or fish.
• This dish is suitable for those on a diet or following a vegetarian lifestyle.
• Storage: Keep in a cool, dry place, and avoid direct sunlight.

Ingredients:

• 1 kg ground pork
• 1 kg glutinous rice
• 1 kg black starfruit
• 100g shallots (sliced)
• 2 tablespoons cooking oil
• 1 tablespoon fish sauce
• Seasoning/pepper to taste

Instructions:

Prepare the starfruit:

• Wash the starfruit and place them in a pot with enough water to submerge them. Heat to about 70–80°C (do not bring to a boil), then remove from heat and peel the fruit.

Cook the filling:

• Heat 2 tablespoons of cooking oil in a pan and sauté the sliced shallots until golden. Add the ground pork and cook until it becomes firm.
• Once the pork is cooked, add the prepared starfruit and mash them together, mixing well with the meat.
• Season with 1 tablespoon fish sauce, 1.5 teaspoons seasoning powder, and 1 teaspoon pepper, stir well and turn off the heat.

Cook the sticky rice:

• Rinse the glutinous rice thoroughly until the water runs clear, then soak it for 8 hours.
• Drain the rice and steam it for about 45 minutes until fully cooked.

Mix the sticky rice and filling:

• Once the rice is cooked, transfer it to a large bowl. Add the prepared filling and mix well until the rice takes on a light purple-brown color from the starfruit and pork.

Ingredients:

• 500g pork belly (sliced)
• 300g black starfruit
• 4 tablespoons caramelized sugar (or coconut caramel)
• 3 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1/2 tablespoon seasoning powder (optional)
• 3 tablespoons cooking oil
• Common seasonings (salt, sugar, monosodium glutamate, pepper, seasoning powder)

Instructions:

Prepare the pork:

• Start by cleaning the pork belly, removing any hair. To eliminate any unpleasant odor, soak the meat in a diluted saltwater bath for 5 minutes, then rinse it thoroughly with fresh water and let it drain.
• Cut the pork into small, bite-sized cubes, about the size of a finger's width.
• To ensure there’s no lingering smell, blanch the pork cubes in boiling water for 2–3 minutes until they firm up, then transfer them to a bowl and let them drain.

Marinate the pork:

• In the bowl with the pork, add 1/2 tablespoon seasoning powder, 1/2 tablespoon monosodium glutamate, 1 tablespoon seasoning powder, 1/2 tablespoon pepper, 1 tablespoon sugar, 3 tablespoons fish sauce, 1 tablespoon soy sauce, and 4 tablespoons caramelized sugar. Mix well and marinate for at least 1 hour so the pork absorbs all the flavors.

Prepare the starfruit:

• Rinse the black starfruit with water. To remove any bitterness, rub the fruit together until the white powder comes off. Then, slice the fruit in half and remove the seeds.

Stir-fry the pork:

• Heat 3 tablespoons of cooking oil in a pan, then add the marinated pork. Stir-fry over high heat for 5–7 minutes until the pork is seared and browned.

Braise the dish:

• Once the pork has browned, add 1 liter of water to the pot, enough to cover the pork. Bring it to a boil, then reduce the heat and simmer for 10 minutes.
• After removing any foam, add the prepared starfruit and continue braising over low heat for 30 minutes without covering the pot. Let the liquid reduce and thicken. Once the sauce is thick and rich, turn off the heat and transfer the dish to a bowl.

Ingredients:

• Snakehead fish or any preferred fish...
• White starfruit
• Ginger, turmeric
• Seasonings: Salt, pepper, sugar, fish sauce, cooking oil...

Instructions:

• Clean the white starfruit and make small cuts around the fruit. Soak them in water to reduce the bitterness.
• Clean the fish, then marinate with a mixture of ginger, turmeric, salt, pepper, fish sauce, caramelized sugar, and a bit of cooking oil. Let it sit for about 20 minutes to absorb the flavors.
• After soaking, rinse the starfruit and cook in boiling water for about 20 minutes until tender. Then, split the starfruit in half once it softens.
• Place the marinated fish in a pot, add the cooked starfruit, and simmer over heat. Once the fish is fully cooked and the starfruit has softened, turn off the stove.
• Serve hot with steamed rice for a delightful meal.