Fried Mountain Goat with Galangal
Prepared by Vu Tri Thuc
Viet Nam Farmers’ Union (VNFU)
Vietnam
This Vietnamese delicacy features mountain goat meat as its primary ingredient. The distinctive flavor of this dish is achieved through a harmonious blend of indigenous spices used in marinating the goat meat.
Ingredients:
- Goat meat
- White wine
- Lemongrass
- Galangal
- Salt
- Chili
- Ginger
- Fermented rice
- Flour (tempura)
- Clausena Indica leaves
- Chive
- Roasted peanuts
Instructions:
- Wash and slice the goat meat and scrub it with a little white wine and marinate it with ginger to remove the meat smell.
- Spice up the meat with salt, chili, ginger, and sour Vietnamese fermented rice and mix it with flour.
- Add the pounded galangal and lemongrass for flavoring.
- Fry the marinated meat on high heat. Stir while frying so the meat will not get watery.
- When the meat is almost cooked, add the honey leaf and stir. Serve with fresh vegetables and herbs.
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The “Women Ensuring Food Security and Nutrition: Forgotten Foods Cooking Contest” is organized by the consortium Asian Farmers’ Association for Sustainable Rural Development (AFA) and La Via Campesina (LVC) through the Asia-Pacific Farmers’ Program (APFP) – Farmers’ Organizations for Asia (FO4A) and Assuring Resiliency of Family Farmers (ARISE). APFP-FO4A is supported by the European Union (EU) and the International Fund for Agricultural Development (IFAD). ARISE is supported by IFAD.
More info at https://asianfarmers.org/women-ensuring-food-security-and-nutrition-forgotten-foods-cooking-contest/
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