Đậu kho is a Vietnamese stew in which dried white beans and beef are slowly cooked in a dark sauce of caramelized sugar and fish sauce. Taking the sugar off the heat just before it starts to smoke and quickly stirring the sauce takes skill; otherwise, the caramel will become bitter. A large batch can be reheated and served again the next day, so leftover portions need not go to waste.
Melt the granulated sugar in the pressure cooker over medium heat. Leave it without stirring until it turns dark brown. As soon as it starts to smoke, remove from the heat and carefully add the water.
Stir the garlic, onion, diced beef, soaked white beans, fish sauce and black pepper into the caramel.
Close the pressure cooker lid. Once it begins to whistle, cook until the beef and beans are tender.
Release the pressure and open the lid. Boil the sauce uncovered for a few minutes to thicken, then serve hot.
Do not leave the pan unattended while caramelizing the sugar. As soon as it begins to smoke, remove it from the heat and immediately add the water; otherwise, the caramel will become bitter. Allergen: contains fish (fish sauce).
Editör notundaki gibi dana yerine tavuk but kullandım ve süreyi 10 dakika kısalttım, tavuk yumuşadı ama fasulyeler benim tencerede o sürede tam kıvamına gelmedi, birkaç dakika daha pişirmem gerekti.
Bol miktarda yaptığım için üç gün boyunca ısıtıp yedik, sos her seferinde daha da koyulaşıp lezzetlendi.
Karameli koyu kahverengiye getirmek bende tarifteki 8 dakikadan çok daha uzun sürdü, neredeyse 15 dakika bekledim ve dumanı tütmeye başlamadan hemen önceki anı yakalamak da zor oldu, siz nasıl bir yöntemle o anı fark ettiniz?
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