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Sunday, November 24, 2013

Nature Inspired Recipe #4 : How to make Pandan Pancakes



INGREDIENTS for pandan pancakes with mango syrup

Estimated Servings: 5-6

½ cup boiling water
2 pandan leaves
4 tablespoons melted butter
2 cups self-rising flour
2 tablespoons. sugar
1/8 teaspoon salt
½ teaspoon pandan extract
1 teaspoon vegetable oil
½ cup cubed mangos
½ cup golden syrup
2 cups milk
2 eggs

Blend pandan leaves and hot water until it turns the water green. Pour everything out into a filter and squeeze out all the juice. Finally set your green pandan juice aside. In a large bowl add in all the dry ingredients and stir them up to combine. In another bowl, pour the wet ingredients into the dry ingredients and stir it up until it turns into a smooth batter. Place the batter in the fridge for about 15-30 minutes and in the meantime, let’s make some mango syrup!

Warm the syrup on low heat until it thins up just a little bit. Remove it from the heat and add in the mango cubes. Mix it up to combine and then set the syrup aside.

Heat a pan to medium low heat and using a paper towel, brush a small amount of oil onto the pan. Dollop on the batter in whatever size you‘d like using a ladle and cook the pancake until you see bubbles form on the surface and the cooked side turns lightly golden brown. Then flip the pancake and cook the other side. Repeat this process until you cook all of the batter. Finally pour some mango syrup on top of your pancake stacks and dig in! 

***Pandan leaves can be found at the freezer section of an Asian grocery store. ***To make 2 cups of self-rising flour, mix 2 cups all-purpose flour, 1 teaspoon salt and 3 teaspoons baking powder together.


***To make 2 cups of self-rising flour, mix 2 cups all-purpose flour, 1 teaspoon salt and 3 teaspoons baking powder together.


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Nature Inspired Recipe #3 : How to make Lotus Steamed Fried Rice


INGREDIENTS for lotus steamed fried rice

Estimated Servings: 4

½ cup cooked lotus seeds
5 diced shiitake mushrooms
½ cup edamame (a.k.a. soybeans)
½ cup diced carrots
4 cups cooked and chilled jasmine rice
½ teaspoon salt
½ teaspoon ground pepper
2 tablespoons vegetable oil
1 teaspoon soy sauce
3 slices cooked lotus roots
2 fresh or dried lotus leaves
Water for steaming

Turn your stove onto medium high heat, add in 1 tablespoon of oil to a wok or frying pan and stir fry the vegetables until slightly softened. Remove the vegetables from pan and set aside to cool.

Add the remaining oil in the same pan that you cooked the vegetables in and stir fry the rice for about 3 minutes while breaking it up. Then season the rice with salt, pepper and soy sauce mix it all up. Once the vegetables cool off, arrange the lotus root by putting the edamame and carrots into the holes. Add the remaining vegetables to the rice and combine everything together. Turn off the heat and set the rice aside.


To prepare the lotus leaves, run them through warm water so that they become more pliable. Then place them in a large bowl, laying one lotus leaf inside the bowl followed by the other, putting the rough side of the leaf down first. Now scoop the fried rice into the leaf and fold the 2 lotus leaves to enclose the rice pressing it down firmly until flat. Bring a steamer full of water to a boil, and steam the lotus fried rice on high heat for about 5 minutes. Then remove it from the steamer carefully and allow it to cool down before handling.


With a sharp knife or scissors, carefully make long cuts on the first layer of lotus leaf from corner to corner criss crossing each other, and then fold the four sections back. Then cut the inner leaf and fold those sections back until it looks like a blooming lotus flower exposing the rice.

****Cooked lotus seeds, edamame, and lotus roots can be found in the freezer section at an Asian grocery store and lotus leaves can be found at the dried foods section or produce section of an Asian grocery store.




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Nature Inspired Recipe #2 : How to make Vegan Lettuce Wraps






INGREDIENTS for Vegan Lettuce Wraps

Estimated Servings: 4

Filling
2 teaspoons vegetable oil
1 cup chopped yellow onion
1 tablespoon minced ginger
1 tablespoon minced lemongrass
2 teaspoons minced garlic
1 cup extra firm tofu crumbles
½ cup chopped water chestnuts
4 tablespoons soy sauce
2 tablespoons agave syrup
4 tablespoons hoisin sauce
1 teaspoon sriracha
16 large lettuce leaves

Garnishes
½ cup grated carrots
½ cup chopped green onions
½ cup chopped fresh mint
½ cup finely chopped peanuts

To make the filling, turn your heat on to medium and pour some oil into a large wok or pan. Next add in the onion, ginger, lemongrass, and garlic, and cook until the onions begin to soften and everything gets fragrant. Then pour in the tofu and water chestnuts stir-frying it until heated through. Stir in soy sauce, hoisin sauce, sriracha and syrup and mix it with everything until all the flavors are well distributed throughout the filling. Finally turn off the heat and set up your plate of lettuce leaves.

Arrange the lettuce leaves on a large platter and pour the filling into each lettuce leaf. Garnish the each lettuce leaf with all of the garnishes and serve immediately.



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Nature Inspired Recipe #1 : How to make a Durian Smoothie








INGREDIENTS for Durian Smoothie

Estimated Servings: 1

1 cup durian
½ cup water
2 tablespoons condensed milk
1 cup ice
Whipped cream
Cherry

Pour all of the ingredients in a blender and mix until smooth. Pour the smoothie into a glass and top with whipped cream and a cherry on top.

***Durian can be found at an Asian grocery store either in the freezer section or in the produce section.



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Sunday, June 9, 2013

Vegan Curry Puffs








INGREDIENTS for Vegan Curry Puffs

Estimated Servings: 6-8 puffs

Step 1: Prepare the sauce

2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon lime juice
½ teaspoon curry powder
2 tablespoons vegetable oil

Step 2: Make the filling

1 peeled and cubed Yukon Gold potato
½ cup chopped yellow onion
1 tablespoon chopped garlic
½ cup chopped carrots
½ cup peas
5 cups water

Step 3: Stuff the puffs

1 package vegan pastry puff dough
¼ cup all-purpose flour

Step 4: Bake the puffs

1/3 cup vegetable oil



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Sunday, May 5, 2013

Vietnamese Fresh Spring Rolls (Gỏi Cuốn)




INGREDIENTS for Vietnamese Fresh Spring Rolls (Gỏi Cuốn)

Estimated Servings: 30 rolls

Step 1: Cook pork & shrimp

½ pound pork shoulder
½ pound peeled and deveined shrimp
1 teaspoon salt
8 cups water

Step 2: Prepare the noodles

1 package vermicelli noodles
8 cups water

Step 3: Make the sauce

2 tablespoons vegetable oil
teaspoon minced garlic
1/3 cup water
tablespoon sugar
tablespoons hoisin sauce
tablespoons creamy peanut butter
Chili garlic sauce
Crushed roasted peanuts

Step 4: Roll the rolls

5 cups warm water
Rice paper
Green lettuce
Sliced cucumbers
Mint
Cilantro
Garlic chives



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Wednesday, April 3, 2013

Kimbap (김밥)





INGREDIENTS for Kimbap - 김밥

Estimated Servings: 4

Step 1: Cook the eggs

1 teaspoon vegetable oil
2 large eggs

Step 2: Prepare the rice

4 cups cooked short grain rice 
1 teaspoon rice vinegar
1 teaspoon sesame oil
½ teaspoon salt
1 tablespoon toasted sesame seeds

Step 3: Slice the meat & vegetables

1 julienned carrot
1 julienned cucumber
4 yellow pickled radishes (danmuji)
2 crab sticks
4 sliced sticks Korean Ham 
½ cup cooked spinach
1 tablespoon vegetable oil
Salt & pepper to taste

Step 4: Roll the kimbap

4 sheets of seaweed laver
1 teaspoon sesame oil
Sesame seeds



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Tuesday, March 12, 2013

Harlem Milkshake- Chocolate Mint Oreo Style!



INGREDIENTS for Chocolate Mint Oreo Milkshake

Estimated Servings: 1

1 ounce mint chocolate candies
4 Oreo cookies
½ cup ice
2 scoops vanilla ice cream
½ cup milk
Whipped cream
Cherries


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Saturday, March 2, 2013

Orange Chicken





INGREDIENTS for Orange Chicken

Estimated Servings: 4

Step 1: Deep-fry chicken

5 cups vegetable oil
1 ½ pounds chicken breasts chunks
1 egg
2/3 cup all-purpose flour

Step 2: Make the sauce 

1 cup orange juice
3 tablespoons sugar
1 teaspoon soy sauce
1 tablespoon minced ginger
1 teaspoon minced orange zest
½ teaspoon salt

Step 3: Stir-fry chicken 

1 teaspoon corn starch
3 tablespoons water 
2 teaspoons vegetable oil
1 teaspoon minced garlic
1 tablespoon ginger strips

Step 4: Assemble the dish

Sesame seeds
Julianne green onions (white part only)
Orange slices 
Steamed rice



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Sunday, February 17, 2013

Vietnamese Chicken Salad (Gỏi Gà)




INGREDIENTS for Vietnamese Chicken Salad (Gỏi Gà)

Estimated Servings: 4-5

Step 1: Prepare the cabbage

½ small head shredded cabbage 
1 teaspoon salt
5 cups water

Step 2: Cook the chicken

1 large chicken breast
4 cups of water

Step 3: Make the dressing

2 tablespoons vegetable oil
1 tablespoon chopped garlic
1 tablespoon chopped shallots
2 tablespoons sugar
½ cup warm water
3 tablespoons lemon juice
1 teaspoon fish sauce
¼ cup julienned carrots
½ teaspoon chopped Thai chilies
1 teaspoon salt
½ teaspoon pepper

Step 4: Assemble the dish

Vietnamese coriander (rau răm)
Mint leaves
Cilantro
Chopped roasted peanuts


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Sunday, February 10, 2013

How to Make Thai Iced Tea (Thai Tea Boba / Bubble Tea)





INGREDIENTS for Thai Iced Tea (Thai Tea Boba / Bubble Tea)

Estimated Servings: 1

Step 1: Make the syrup

1 cups water
½ cup brown sugar
½ cup granulated sugar
1 tablespoon honey

Step 2: Prepare the tapioca

4 cups of water
½ cup tapioca pearls

Step 3: Brew the tea

2 cups of water
¼ cup Thai tea
1 tablespoon sugar

Step 4: Assemble the drink

6 tablespoons whole milk
6 tablespoons condensed milk
Crushed ice



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Saturday, February 2, 2013

Phnom Penh Noodle Soup (Hủ Tiếu Nam Vang)




INGREDIENTS for Hủ Tiếu Nam Vang

Estimated Servings: 4-5

Step 1: Make the broth

16 cups water
2 ½ tablespoons salt
2 ounces rock sugar
1 peeled onion
2 pounds chicken
½ pounds pork loin
1 pounds shrimp peeled and deveined
½ cup dried shrimp
1 dried squid
3 tablespoons fish sauce

Step 2: Cook the noodles

1 package tapioca noodles (hủ tiếu dai)
8 cups water

Step 3. Prep the meats

1 tablespoon cooking oil
½ pound ground pork
1 tablespoon chopped garlic
1 tablespoon minced lemongrass
1 teaspoon red pepper powder
Salt and pepper to taste
1/3 pound pork liver (optional)
8 cups water (optional)

Step 4: Assemble the dish 

¼ cup fried shallots
1 cup cooked quail eggs
Crushed peanuts
Chopped Chinese celery
Chopped chives
Chopped green onions
Cilantro
Crown daisies
Bean sprouts
Pickled chili peppers
Lime wedges

Optional sauce: Mix 1 tbsp. dark soy sauce, 1 tsp. oyster sauce, 1 tsp. red wine vinegar, 1 tbsp sugar and pour over the noodles




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Saturday, January 26, 2013

Chicken Satay with Peanut Sauce and Cucumber Sauce






INGREDIENTS for Chicken Satay with Peanut Sauce and Cucumber Sauce

Estimated Servings: 20 chicken skewers

Step 1: Marinate the chicken

2 pounds chicken breast strips
1 tablespoon vegetable oil
2 tablespoons fish sauce
2 tablespoons minced garlic
1 tablespoon soy sauce
2 tablespoons sugar
¼ teaspoon pepper
½ teaspoon turmeric powder
½ teaspoon crushed coriander
¼ teaspoon ground cayenne pepper
1 tablespoon massaman curry paste
¼ cup coconut milk

Step 2: Make peanut sauce

1 teaspoon massaman curry paste
2 tablespoons fish sauce
3 tablespoons tamarind juice
3 tablespoons creamy peanut butter
2 tablespoons sugar
1 teaspoon paprika powder
½ teaspoon garlic powder
1 cup coconut milk
Crushed peanuts

Step 3: Prepare cucumber sauce

½ cup vinegar
½ cup sugar
Chopped Thai chilies
Diced cucumbers
Diced red onions

Step 4: Cook the chicken

Water to soak skewers


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Saturday, January 19, 2013

How to make Steamed Rice Cakes – COW CAKE (Bánh Bò)




INGREDIENTS for Cow Cakes (Bánh Bò)

Step 1: Prepare flour mix

2 cups rice flour
¼ cup tapioca flour
1 ¼ cups water 
½ teaspoon salt
1 teaspoon yeast
1 ½ teaspoons baking powder

Step 2: Make sweet cream

¾ cup coconut cream
1 ½ cups sugar
¼ cup water
1 teaspoon vanilla extract

Step 3: Color the cows

Your favorite food colors

Step 4: Steam the cakes

Water for steaming


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Friday, January 11, 2013

Vietnamese Iced Coffee Bubble Tea (Cà Phê Sữa Đá)



INGREDIENTS for Vietnamese Iced Coffee

Estimated Servings: 1

Step 1: Make the syrup

1 cup water
½ cup brown sugar
½ cup granulated sugar
1 tablespoon honey

Step 2: Prepare the tapioca

4 cups of water
½ cup tapioca pearls

Step 3: Brew the coffee

2 tablespoons Vietnamese ground coffee
½ cup boiling water
2 tablespoons sweet condensed milk

Step 4: Assemble the drink

1 tablespoon sugar
Crushed ice

**You can purchase Vietnamese coffee and coffee press (filter) online or at an Asian supermarket



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Friday, January 4, 2013

Pad Thai



INGREDIENTS for Pad Thai

Estimated Servings: 4

Step 1: Prepare the noodles

8 ounces rice noodles
8 cups warm water

Step 2: Make the sauce

½ cup tamarind liquid
3 tablespoons water
3 tablespoons fish sauce
1 tablespoon oyster sauce
½ cup palm sugar
1 tablespoon garlic chili sauce

Step 3: Cook Pad Thai

4 tablespoons cooking oil
1 tablespoon chopped garlic
1 tablespoon chopped shallot
½ cup cubed firm tofu 
¼ cup small dried shrimp
1/3 pound cubed chicken breast
1/3 pound shrimp, peeled & deveined
1/3 cup water
2 large eggs
½ cup chopped garlic chives
½ cup bean sprouts

Step 4: Assemble the dish

½ cup bean sprouts 
½ cup chopped garlic chives
½ cup chopped roasted peanuts
Lime wedges


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Saturday, December 22, 2012

Quang Style Noodle (Mì Quảng)




INGREDIENTS for Mì Quảng - Quảng Style Noodle with Pork and Shrimp

Estimated Servings: 4

Step 1: Make the noodles

1 package Mì Quảng noodles
8 cups water

Step 2: Prepare pork & shrimp

1 pound sliced pork shoulder
½ pound deveined shrimp
2 tablespoons fish sauce
1 teaspoon minced garlic
2 teaspoons minced onion
2 tablespoons Mì Quảng seasonings
¾ teaspoon salt
¾ teaspoon pepper
2 tablespoons vegetable oil
1 teaspoon paprika

If you do not have Mì Quảng easoning, mix 2 teaspoons paprika, 2 teaspoons garlic powder 2 teaspoons salt and 2 teaspoons sugar.

Step 3: Cook the broth

7 cups chicken broth
¼ cup dried shrimp
7 cups water
2 tablespoons salt
2 ounces rock sugar

Step 4: Assemble the dish

Bean sprouts
Perilla leaves 
Mint leaves 
Lime wedges
Chopped cilantro 
Thinly sliced green onions
Crushed roasted peanuts 
Black sesame rice crackers



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Friday, December 14, 2012

Tiramisu Cupcakes for Christmas!




INGREDIENTS for Tiramisu Cupcakes

Estimated Servings: 12 cupcakes

Step 1: Prepare the cream

4 egg yolks
¼ cup sugar
1 teaspoon vanilla extract
8 ounces mascarpone cheese
¼ teaspoon dark rum

Step 2: Bake the cupcakes

1 package white cake mix
3 egg whites
¼ cup vegetable oil
1 cup water
1 teaspoon vanilla extract

Step 3: Make coffee rum

1 cup hot water
1 tablespoon instant coffee 
2 tablespoons sugar
1/8 teaspoon dark rum

Step 4: Assemble dessert

1 cup cocoa powder
2 ¼ cups heavy cream
1 teaspoon vanilla extract
3 ½ cups powdered sugar
½ cup unsalted butter
Strawberries



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Tuesday, December 11, 2012

Vietnamese Beef Stew (Bò Kho)



Beef stew with French Baguette 
Beef stew with Rice Noodles
INGREDIENTS for Bò Kho - Vietnamese Beef Stew

Estimated Servings: 4-5

Step 1: Marinate the beef

1 tablespoon vegetable oil
1 ½ pounds beef stew beef
2 tablespoons minced garlic
1 tablespoon minced lemongrass
2 tablespoons chopped yellow onion
2 tablespoon Bò Kho seasoning
1 teaspoon curry powder
3 tablespoons fish sauce

Step 2: Sauté the beef

2 cups carrot chunks
1 medium sliced yellow onion
2 sticks lemongrass
2 tablespoons vegetable oil

Step 3: Stew the stew

1 tablespoon vinegar
1 teaspoon salt
1 can coco soda
3 cups water
2 tablespoons coconut milk
2 star anise

Step 4: Assemble the dish

French bread
Cooked rice noodles
Thai basil
Lime wedges
Chopped cilantro
Chopped green onions
Jalapeno slices


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Saturday, December 8, 2012

Steamed Pork Buns (Bánh Bao)






INGREDIENTS for Bánh Bao -- Vietnamese Pork Steamed Buns

Estimated Servings: 10 steam buns

Step 1: Make the dough

3 cups self-rising flour
¾ cup powdered sugar
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vegetable oil
1 cup milk

Step 2: Prepare the stuffing

2 pounds ground pork
1 egg
1 tablespoon chopped garlic
½ cup chopped yellow onion
1 tablespoon oyster sauce
1 teaspoon sesame oil
½ teaspoon mushroom seasoning
1 tablespoon sugar
1 teaspoon salt
½ teaspoon pepper 
¼ cup chopped brown mushroom
2 links Chinese sausage

Step 3: Boil the eggs

5 large eggs
8 cups water

Step 4: Assemble the buns

1 cup flour
Water for steamer
1 cup vinegar
Parchment paper circles


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