Forest canarium specialty

The mountains and forests of Tuyen Quang are in season for canarium fruit. This fruit appears in the simple family meals of the highlanders in delicious, rustic dishes such as canarium sticky rice, or canarium stewed with meat or fish.

Fish stewed with tamarind.

In the culinary culture of the highland people, sourness is one of the favorite flavors in cooking. The sourness of the canarium fruit, with its slightly astringent and intensely sweet aftertaste, makes it a preferred ingredient in dishes. In particular, the sourness of the canarium fruit effectively neutralizes fishy odors, which is why highland people often cook fish with it.

For braised fish with canarium fruit, choose long, slender fruits, wash them thoroughly, and then crush them. This allows the pulp inside the fruit to easily infuse into the fish during cooking. The fish should be simmered over low heat for about an hour, until the fish meat is firm, the bones and canarium fruit soften, and the sourness of the canarium fruit blends with the sweet and fatty flavor of the fish. Remove the pot from the heat, let it cool, and then braise it a second time for a truly delicious and authentic braised fish dish. The canarium fruit eliminates the fishy smell, while the protein from the fish neutralizes the astringent taste of the canarium fruit – a perfect culinary combination.

Black olive sticky rice.

Black olives can also be processed into a very attractive dish called sticky rice with black olives. Wash the black olives, put them in a pot, add enough water to cover them, and heat to about 70-80 degrees Celsius (do not let it boil). Then turn off the heat and peel the olives. Next, heat a pan on the stove, add 2 tablespoons of cooking oil and sauté the sliced ​​shallots. When the shallots turn slightly golden, add the minced pork to the pan and stir well. After the meat is cooked, add the black olives and mash them together so that the olives and meat are well combined. Season with 1 tablespoon of fish sauce, 1.5 teaspoons of seasoning powder, and 1 teaspoon of pepper, stir well and turn off the heat. Wash the glutinous rice thoroughly and drain until the water is clear, then soak the rice for 8 hours. After that, drain the rice water and put the rice in a steamer to cook the sticky rice for about 45 minutes.

Once the sticky rice is cooked, transfer it to a large bowl or basin and mix the rice and filling evenly. When the rice and filling are well combined, the mixture will have a light purple-brown color. The black olive sticky rice, with its beautiful purple-brown color and the fragrant aroma of sticky rice and black olives, will make you want to enjoy it while it's still hot.

According to TQDT

Source: http://dulichtuyenquang.gov.vn/DetailView/50974/31/26/Dac-san-tram-rung.html