Print Friendly and PDF

Translate

Friday, March 24, 2017

Crème Caramel / Leche Flan / Caramel Custard Pudding


Ingredients & Cooking Directions for Creme Caramel Flan

Kitchen Equipment used in this Video

Cooking gloves: http://amzn.to/2mcNotv
Induction Cooker: http://amzn.to/2nyw4eF  
Clear bowls: http://amzn.to/2nAy4Um  
Measuring cup: http://amzn.to/2niHwi5
Cooling rack: http://amzn.to/2nAJJCG
Square plate: http://amzn.to/2mT5fCw

Estimated servings: 4

Caramel

1 teaspoon butter
1 teaspoon lemon juice
  1. Preheat oven to 325 degrees.
  2. Butter inside of ramekins and set aside.
  3. Turn stove on medium heat and add sugar and lemon juice into a small pan swirling occasionally until caramel begins to turn amber, 5-6 minutes.
  4. Quickly divide caramel between 4 ramekins, swirling ramekins to coat bottoms evenly, set aside.
Custard

1 ½ cups whole milk
3 large eggs

  1. In a medium pot, heat milk over medium heat until hot, but not boiling. Remove heat and set aside.
  2. In a medium bowl, add eggs, egg yolk, sugar, and salt whisking to combine. While whisking, pour in milk into the egg mixture a little at a time until all the milk is added.
  3. Then pour vanilla extract into the mixture and whisk to combine.
  4. Strain custard through a fine sieve into a large liquid measuring cup and divide custard evenly among ramekins.
  5. Transfer ramekins to baking pan and add enough boiling water to come halfway up the sides of the ramekins.
  6. Bake until custards are just set, about 30 minutes.
  7. Remove ramekins with tongs from hot water and allow to cool.
  8. Cover ramekins with plastic wrap and refrigerate until cold, at least 3 hours.
  9. Unmold by running a sharp knife around inside of each ramekin and invert onto a serving plate, gently shaking to release.

Enjoy!

Saturday, March 18, 2017

Banh Tom Chien – Shrimp and Sweet Potato Fritters Recipe - Cách làm Bánh Tôm Chiên Giòn


Ingredients & Cooking Directions for Shrimp and Sweet Potato Fritters

Kitchen Equipment used in this Video

Induction Cooker: http://amzn.to/2nyw4eF
Cooling rack: http://amzn.to/2nAJJCG
Clear bowls: http://amzn.to/2nAy4Um
Stainless steel bowls: http://amzn.to/2mYeGCs
Vegetable shredder: http://amzn.to/2mbIgFT
Vegetable peeler: http://amzn.to/2mYmWCF
Kakiage Ring: http://amzn.to/2mbVxyb
Measuring cup: http://amzn.to/2niHwi5
Cooking gloves: http://amzn.to/2mcNotv
Long chopsticks: http://amzn.to/2mSw6yK

Estimated servings: 15 large fritters

Mix the batter

2 ½ cups water

1. In a bowl add the batter ingredients mixing it with a whisk until smooth with no lumps.
2. Allow batter to rest for 30 minutes at room temperature.

Fry the fritters

15 large shrimp, peeled, deveined, tail on
1 teaspoon minced garlic
1 Japanese sweet potato
1 yam
4 cups vegetable oil 

1. Peel and shred potato and yam.
2. Add 1 teaspoon salt into 2 quarts water and mix the sweet potato in the salt water. Soak the potato in the salty water for about 30 minutes. Then drain, rinse, and set sweet potato shreds aside.
3. Add salt, pepper and garlic to shrimp, mix it up, cover with saran wrap and marinate it in the refrigerator for about 30 minutes. 
4. Heat oil in a large pan 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. Add a handful of yam shreds into the batter then arrange it neatly into a round mold, top it off with a shrimp pressing it down and remove the mold. Fry the fritters on medium high heat until golden brown on both sides (about 12-15 minutes) with shrimp fully cooked. Repeat process until ingredients are used up. Remove the fritters and place on a rack to drain excess oil.

To serve

Lettuce
Mint
Cilantro
Sliced cucumber

To serve, place a piece of the shrimp fritter and some herbs, cucumbers and pickled carrots and daikon on a lettuce leaf and fold into a wrap, dip into the sauce and eat.

Enjoy!

Vietnamese Mini Pancakes Recipe (savory) – Banh Khot - Cách làm Bánh Khọt


Ingredients & Cooking Directions for Vietnamese Savory Mini Pancakes

Kitchen Equipment used in this Video

Measuring cup: http://amzn.to/2niHwi5
Induction Cooker: http://amzn.to/2nyw4eF
Cooling rack: http://amzn.to/2nAJJCG
Cooking gloves: http://amzn.to/2mcNotv
Aebleskiver Pan: http://amzn.to/2njdRoJ
Cooking brush:  http://amzn.to/2nxrqSh
Long chopsticks: http://amzn.to/2mSw6yK

Estimated servings: 30 mini pancakes

Mix the batter

1 cup cooked white rice
½ cup cooked split mungbeans
1 can Coco Rico soda (12 fluid ounces) or club soda
1 cup chopped green onions

1. In a large bowl, add flour, corn starch, turmeric powder, salt and sugar whisking to combine. Set aside.
2. In a blender, add the rice, mung beans and coconut cream blending until smooth. Then pour it into the flour mixture and stir to combine.
3. Pour in the soda and stir it into the mixture until smooth and there are no more lumps. Then add in green onions and incorporate into mixture.
4. Allow mixture to rest for about 30 minutes at room temperature before cooking.

Cook the pancakes

1 pound small shrimp, peeled and deveined
1 teaspoon minced garlic
Vegetable oil

1. Add salt, pepper and minced garlic to the shrimp, mix it up and cover with saran wrap. Allow shrimp to marinate for about 30 minutes or more in the refrigerator.
2. Heat an “Aebleskiver Pan” on high and add about 1 teaspoon of oil to each well. Brush oil all over the inside of the wells to coat.
3. Fill the batter into each well ¾ of the way up. Allow batter to cook for 2 minutes on medium high heat covered and then quickly place 1 shrimp on top of each pancake.
4. Once shrimped placed on pancake, cook for about 2-3 minutes covered. When the edges separate from the wells, flip the pancakes over to cook on the other side for about 1 minute brushing some oil on the edges of each pancake.
5. Remove the mini pancakes from the wells with a flat utensil or a spoon, starting from the edges and scooping inward and transfer to a rack. (If the batter breaks apart or stick to the pan, it might not be done yet. Continue to let the batter cook until crispy on the outside before trying to remove again.)
6. Repeat the cooking process until shrimp and batter are used up.

To Serve

Lettuce
Mint
Perilla leaves
Cilantro
Sliced cucumber
½ cup vegetable oil
½ cup chopped green onions
Dipping sauce recipe

1. Turn stove on medium heat and add oil. When oil gets hot add onions in mixing it up with oil until sizzle and remove from heat.  Spoon onion oil on top of mini pancakes.
2. To serve, place a mini pancake and some herbs, cucumbers and pickled carrots and daikon on a lettuce leaf and fold into wrap, dip into the sauce and eat.

Enjoy!

Friday, March 17, 2017

How to make Vietnamese Dipping Sauce - Cách Pha Nước Chấm


Ingredients & Cooking Directions for Vietnamese dipping fish sauce

Kitchen Equipment used in this Video


Estimated servings: Makes about 2 cups

½ cup warm water
1 tablespoon lime juice
1 tablespoon shredded carrots
1 teaspoon minced garlic
½ teaspoon sliced Thai chili pepper

1. In a bowl add fish sauce, water and sugar stirring until sugar completely dissolves.
2. Add in the rest of ingredients and stir until combined. Taste the sauce and adjust seasoning if needed. Add more lime juice for sourness, fish sauce for saltiness, and sugar for sweetness.


Enjoy!