During this COVID pandemic, snacking is probably the most effective way to relieve stress from your daily life. Choosing and buying healthy, delicious, but also affordable ones have become a popular concern of foodaholics these days, especially tasty spicy snacks.
No need to overthink when you can make them right at home though! Because today bTaskee will teach you how to make famous tasty spicy snacks with these super easy and addictive recipes right at home!
Today’s menu:
- Pickled Chicken feet with lemongrass, chili, and kumquat
- Sweet and Spicy Tamarind Candy
- Beef Tendon Salad with Pickled Tahitian quince
- Chili Garlic Fried Pork Rind (Pig Skin)
Pickled Chicken feet – Tasty Spicy Snacks
The first dish we would like to introduce today is Pickled Chicken feet with lemongrass, chili, and kumquat. This dish is too popular in Vietnam already. Chewing on these delicious chicken feet is indeed a pleasure. You can find people selling everywhere: on the street, in the stores, or even online.
Still, making your own snack is highly recommended during this dangerous pandemic! Let’s start!
Ingredients
| No. | Ingredients | Quantity |
| 1 | Chicken feet | 1 kg (about 20) |
| 2 | Lemongrass, Garlic, Onion | 200 gram |
| 3 | Chili | 5 chilies |
| 4 | Rock Salt | 100 gram |
| 5 | Kumquat | 5-7 kumquats |
| 6 | Ginger | 1 root |
| 7 | Lemon leaves | Based on your preference |
| 8 | Turmeric (Fresh or Powder) | 1 teaspoon |
| 9 | Seasonings (Salt, Black Pepper, Sugar, MSG, fish sauce, Vinegar) | Based on your preference |
Cooking steps
Step 1: Prepare the ingredients
- Cut off the chicken’s nail and place them in a pot of water with some crusted ginger. Bring the pot to a boil and let it simmer.
- While waiting for the chicken feet to cook, slice the lemongrass diagonally to your liking.
- Peel the garlic, onion, and dice them into thin pieces.
- Keep 2 kumquats to make the sauce. Cut the rest into halves and squeeze to get kumquat juice.
- Slice the chilies into thick slices (about 1 – 1.5cm)
Step 2: Cook the chicken feet
- Boil the chicken feet for about 10 minutes. Stir lightly to cook them thoroughly and get rid of the foam (if any). After the pot boils for 10 minutes, turn off the heat, close the lid and let them simmer for another 5 minutes.
- Take the chicken feet out and soak them in cool water for 5 minutes. Next, dry them and put them in the fridge. It takes 20 minutes in the freezer or 1 hour in the cooler.
Step 3: Make the sauce to pickle the chicken feet
- Mix 4 tablespoons of sugar, 3 tablespoons of salt, 10 tablespoons of water, 8 tablespoons of vinegar, and 2 tablespoons of fish sauce together.
- Boil the mixture with lemongrass and garlic and let it cool down. Add more kumquat juice, minced onions, chilies into the mixture and soak the chicken feet in. You should cut the feet into bite-sized pieces to make it easier to enjoy.
- Stir the mixture occasionally to coat the feet completely. Pickle the chicken for 2-3 days before enjoying them so they can absorb the flavor.
Sweet and Spicy Tamarind Candy – Tasty Spicy Snacks
This next spicy snack will make your mouth water as it is the perfect combination of sugar and spices. Both children and adults love these sweet, sour, and spicy tamarinds. The recipe is simple! They can be preserved for a long time as well, so don’t hesitate and learn it right away!
Ingredients
| No. | Ingredients | Quantity |
| 1 | Ripe tamarinds | 500 gram |
| 2 | Brown sugar | 200 gram |
| 3 | White rock sugar | 5 tablespoons |
| 4 | Chili powder | 2 teaspoons |
| 5 | Roasted Glutinous rice flour | 1 tablespoon |
| 6 | Salt | 2 teaspoons |
Cooking steps
Step 1: Prepare the ingredients
Remove the shell and the white veins of the tamarinds. Then shred them into small pieces, each small piece is one part of tamarind fruit (each contains 1 tamarind seed). You can keep the whole tamarind fruit, depending on your preference.
Step 2: Make the tamarind candy
- Add 200 gram of brown sugar, 1 teaspoon of chili powder, and 2 teaspoons in a big bowl and mix them well.
- Add the tamarinds and 200ml of water in a pot to boil. When the pot starts boiling, add the bowl of seasonings in and stir thoroughly. Simmer on low heat until the water evaporates and the sauce thickens.
- Lower the heat and add 1 spoon of roasted glutinous rice flour in, stir again to coat the tamarinds. Turn off the heat and let it cool down.
- Mix 5 tablespoons of sugar and 1 tablespoon of chili powder on a plate. When the tamarinds cool down, roll them into candies and coat them with the powder mixture.
- Put the tamarind candies in a jar and preserve them in the fridge.
Beef Tendon Salad with Pickled Tahitian quince – Tasty Spicy Snacks
Chewing a crunchy beef tendon slice with some fragrant pickled Tahitian quince while sipping a beer or some fresh fruit juice during this humid weather sounds like a dream right? This is what we call rustic but still amazing enough to satisfy our hunger for tasty spicy snacks.
Ingredients
| No. | Ingredients | Quantity |
| 1 | Beef tendon | 300 gram |
| 2 | Tahitian quince | 300 gram |
| 3 | Salt | ½ teaspoon |
| 4 | Green onion | 10 gram |
| 5 | Fish sauce | 70 ml |
| 6 | Vinegar | 50 ml |
| 7 | White sugar | 70 gram |
| 8 | Minced garlic | 10 gram |
| 9 | Minced ginger | 10 gram |
| 10 | Lemongrass | 20 gram |
| 11 | Minced chili pepper | 10 gram |
| 12 | Chili powder | 10 gram |
Cooking steps
Step 1: Prepare the ingredients
- Soak the fresh Tahitian quice into saltwater for a few minutes and wash them carefully. Chop them into 8 equal pieces. Remember to choose fresh and young ones. These will take less time to clean and prepare.
- Clean the beef tendon with saltwater and boil them slightly (if the seller didn’t)
Step 2: Make the salad
- Boil a pot of water, add ½ teaspoon of salt, pour in the beef tendon, and boil for 30 minutes with 10 gram of white onion heads. Take the tendon out, put them in a bowl of cold water to keep them crunchy. Next, take the tendon out and cut them into bite-sized pieces.
- Make the sauce following this ratio: 70ml of fish sauce, 50ml of vinegar, 70 gram of sugar, 20 gram of diced lemongrass, 10 gram of minced garlic, ginger, chili peppers and 10 gram of chili powder. Mix well to blend the flavor.
- Pour the beef tendon into the bowl of Tahitian quince and add the sauce in. Use your hands to coat the beef and the Tahitian quinces completely. Taste and season to your liking (adding more sugar, chili powder, etc…)
- Use a container to preserve the salad cool in the fridge. Simply take some out when you feel like having this dish.
Chili Garlic Fried Pork Rinds – Tasty Spicy Snacks
You probably have seen those attractive colored pigskin bags of every size at the market. They look so crispy and rich, not to mention the perfect balance between the salty and spicy taste.
However, they could be dangerous to consume because you don’t know how they made it. If so, why not make this tasty spicy snack at home by yourself during this pandemic? It will be a fun and unique experience for you too!
Ingredients
| No. | Ingredients | Quantity |
| 1 | Pigskin | 300 gram |
| 2 | Chili pepper | 2-3 chilies |
| 3 | Garlic | 4-5 cloves |
| 4 | Seasonings (Salt, Black Pepper, Sugar, MSG, fish sauce, Vinegar) | Based on your preference |
Cooking steps
Step 1: Prepare the ingredients
- Shave the pigskin clean, rub salt, lemon juice, or vinegar while washing them to get rid of the stinky smell. Rewash them with water and cut them into bite-sized pieces.
- Boil the pigskin for 15 minutes on high heat as the water covers the skin completely. Don’t boil for too long or the skin will become mushy. Take them out and pour them into a bowl of cold water to keep the crunch. Then dry them before frying.
- Peel the garlic, chili peppers and mince them well.
- Add seasonings to the boiled pigskin following this recipe: a teaspoon of each: MSG, salt, broth mix powder, and chili powder. You can adjust the ratio to your liking.
- Mix well and marinate the pigskin for about 10 to 15 minutes.
Step 2: Fry and coat the pork rinds.
- Dry the seasoned pigskin under sunlight for 2 to 3 days or use an oven to dry them under 125 degrees Celsius in 2 hours.
- Gather the pigskin to prepare for frying. Heat the pan with enough cooking oil to cover the pigskin. Turn the heat to medium. Once the oil is hot enough, pour the pigskin into the pan and fry them until golden and crispy.
- Turn the heat down, take them out, and drain the excess oil on oil-absorbing papers.
- Keep a little oil in the pan to make the garlic chili sauce.
- Turn on the heat and add the minced garlic chili in. Fry them until slightly golden and pour the pigskin in again. Stir them well for a minute to coat the pork rinds completely. Turn off the fire and the snack is ready to be served.
Note: You can let them cool and store in tight jars to keep them crispy.
With the above recipe for these 4 tasty spicy snacks, we hope you will have more attractive and unique food to enjoy with friends and family. Instead of buying unknown packages outside, it’s better to make them yourself and adjust the flavor to your liking. You can also add a lot of your favorite ingredients in and still save costs!
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