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Friday, February 24, 2017

Vegan/Vegetarian Fresh Spring Rolls-Gỏi Cuốn Chay

Ingredients & Cooking Directions for Vegan/Vegetarian Fresh Spring Rolls

Estimated Servings: 25-30 rolls

Step 1: Fry Tofu

14 ounces firm tofu, cut into strips
2 tablespoons vegetable oil

Dry tofu strips with paper towels. Turn heat on high and add in oil. Fry tofu strips until golden brown on all sides, transfer tofu strips to plate and set aside.

Step 2: Stir fry Radishes

1 cup preserved radishes
2 tablespoons vegetable oil
1 cup sliced leeks
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon sugar
¼ teaspoon mushroom seasoning

Wash the radishes under cold running water to remove some of the salt, squeeze the water out and set them aside. Turn stove on high heat and add in oil and leeks into a large pan or wok. Stir fry the leeks until they are golden brown and then add in the radishes, salt, pepper, sugar and mushroom seasoning. Stir fry the radishes for about 2-3 minutes, transfer them to a bowl and set aside.

Step 3: Cook Vegetables

1 tablespoon vegetable oil
2 cups shredded jicama
1 cup shredded yam
½ cup shredded carrot
1 cup shredded taro root

Turn stove on high heat, add oil to a large pan or wok and add in the vegetables. Stir fry the vegetables for about 5-6 minutes or until they are slightly golden brown and wilted. When the vegetables have completed cooking, pour them on top of the radishes and allow them to cool.

Step 4: Assemble the rolls

7 ounces yam noodles
1- 3-ounce package roasted rice powder
Warm water
Rice paper
Green lettuce
Sliced cucumbers

Rinse yam noodles under cold running water while separating them and squeeze out liquid. Cut the noodles into 2 inch pieces and add them into the cooked vegetables. Then add in the fried tofu and rice powder mixing the ingredients until combined. Taste the vegetable tofu mixture and adjust seasonings if needed.

Dip the rice paper in warm water, shake off all the excess, and place it on a flat surface. Then place the fresh vegetables and herbs on the center of the rice paper. Next put the vegetable tofu noodle mixture in a row below the fresh vegetables. Fold the two sides of the rice paper and tightly roll the rolls. Repeat this process until you completed rolling all the spring rolls. Serve the spring rolls with the vegetarian dipping sauce. The recipe for the sauce can be found here:

*****If you are using bean thread noodles, soak them in hot water for about 7-8 minutes, rinse and drain. Make sure they are completely dry before adding them to the cooked vegetables.


Vegetarian/Vegan Vietnamese Dipping Sauce-Nước Chấm Chay

Ingredients & Cooking Directions for Vegan/Vegetarian Vietnamese Dipping Sauce

Estimated servings: Makes about 1 cup

4 tablespoons soy sauce
4 tablespoons sugar
3 tablespoons water
2 tablespoons rice vinegar
2 tablespoons lime juice
1 tablespoon shredded carrots
1 teaspoon minced garlic
1 teaspoon chopped Thai chili pepper

Add all the ingredients in a bowl and whisk until sugar completely dissolve.


Friday, February 17, 2017

Pandan Sticky Rice with Coconut Ice Cream

Ingredients & Cooking Directions for Pandan Sticky Rice with Coconut Ice Cream

Estimated Servings: 4

Sticky rice:

2 cups glutinous rice
5 fresh Pandan leaves
1 ½ cups warm water
¼ teaspoon Pandan paste
1 cup coconut milk
¼ cup sugar
¼ teaspoon salt

1. Wash glutinous rice several times until the water runs clear. Soak rice in water for about 1 hour or more (preferably overnight), rinse and drain.
2. Steam rice for about 20-25 minutes or until translucent. While the rice is cooking, make the coconut Pandan sauce.
3. To make coconut Pandan sauce, slice the Pandan leaves into small pieces, place in blender with warm water, and blend until green liquid forms. Pour into a container through a sieve and mix in Pandan paste. Turn stove on medium low heat and add in coconut milk, Pandan liquid, sugar and salt stirring it constantly until sugar dissolves.
4. Remove coconut Pandan sauce from the heat, add sticky rice into a bowl and pour the sauce into the sticky rice mixing it until combined. Cover the bowl and allow it to sit for about 30-40 minutes so that the rice absorbs the coconut Pandan sauce.

Coconut Ice Cream:

1 cup cold heavy cream
¼ cup sugar
1 cup coconut milk
¼ teaspoon salt
¼ cup condensed milk
1 teaspoon lime juice
¼ teaspoon coconut extract

1. Add sugar to cream and whip until there are stiff peaks.
2. In a separate bowl, mix coconut milk, condensed milk, salt, lime juice and coconut extract until combined.
3. Pour 1/3 of the coconut milk mixture into the whipped cream and fold it in. Repeat until all ingredients are combined.
4. Transfer to a freezer-proof container and freeze for 4-5 hours or until solid.


3 tablespoons water
2 teaspoons cornstarch
1 cup coconut cream
¼ teaspoon salt
1 teaspoon sugar
1 teaspoon toasted sesame seeds
Sprig of mint (optional)

1. To make the coconut cream topping, dissolved the tapioca flour or cornstarch into the water. Then add your coconut cream into a small pot and turn your stove on medium heat. Now add in the sugar and salt and dissolve it completely into the coconut cream. Next add in the cornstarch water mixture that was prepared earlier and stir it into the coconut cream until it thickens. Then set it aside to cool off.
2. To serve dessert, add warm sticky rice into a serving plate, drizzle coconut cream topping on top of sticky rice, sprinkle seeds, and scoop ice cream on top. Garnish with a sprig of mint and serve immediately.


Friday, February 10, 2017

Fried Mac and Cheese Balls

Ingredients & Cooking Directions for Fried Macaroni & Cheese Balls

Estimated Servings: 12 balls

6 cups prepared macaroni and cheese
4 cups vegetable oil
3 large eggs, beaten
1 ½ cups Panko bread crumbs
½ cup all-purpose flour
1 teaspoon chopped fresh chives

1. Place prepared macaroni and cheese into the refrigerator or about 3-4 hours or until firm. (Check this link for my stove top mac and cheese recipe:HERE)
2. Using an ice cream scoop, scoop some mac and cheese and roll it into 12 equal sized balls. Place in the freezer for about 1 hour for the balls to keep its shape.
3. Heat vegetable oil in a large pot over high heat. Oil will be ready for frying when you place a wooden utensil in the middle of the pot and you see bubbles in the oil.
4. Add Panko and flour in a bowl and mix them up. Working one ball at a time, coat with eggs, then dredge in Panko flour mixture, pressing to coat.
5. Working in batches, add balls to the pot and cook until evenly golden and crispy, about 4-5 minutes. Transfer to a paper towel-lined plate. Garnish with chopped chives and serve immediately.