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Tuesday, April 25, 2017

Mango Sticky Rice Recipe / ข้าวเหนียวมะม่วง

Ingredients & Cooking Directions for Mango Sticky Rice

Kitchen Equipment used in this Video

Induction Cooker:
Clear bowls:
Black plate:

Estimated Servings: 4

Sticky rice:

1 cup coconut milk
½ cup water

1. Wash glutinous rice several times until the water runs clear.
2. Soak rice in water for about 1 hour or more (preferably overnight) and drain.
3. Steam rice for about 20-25 minutes or until translucent.
4. Transfer sticky rice into a container, cover with lid and set aside (to keep rice hot).
5. To make coconut sauce, turn stove on medium low heat and add in coconut milk, water, sugar and salt stirring it constantly until sugar dissolves.
6. Remove coconut sauce from the heat and pour the sauce into the sticky rice mixing it until combined.
7. Cover the bowl with a lid and allow it to sit for about 40 minutes so that the rice absorbs the coconut sauce.


3 tablespoons water
1 teaspoon corn starch

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.
2. Pour in the sugar and salt and dissolve it completely into the coconut cream and add in the cornstarch water mixture that was prepared earlier. Stir until it thickens and set it aside to cool.
3. Slice mango and set on serving plate. Add warm sticky rice next to mango slices, sprinkle sesame seeds on top of the rice and serve with coconut cream sauce.


Friday, April 21, 2017

Sesame Ball Recipe / Bánh Cam / Bánh Rán

Ingredients & Cooking Directions for Sesame Balls with Mung Bean Filling

Kitchen Equipment used in this Video

Clear bowls:
Stainless steel bowls:  
Portable stove:    
Induction Cooker:    
Measuring cup:
Wooden spoon:
Food processor:  
Plastic wrap:
Cooking gloves:
Baking pan:  
Cooling rack:
Splatter screen:

Makes about 32 sesame balls


2 ½ cups water
2 tablespoons water

1. Soak mung beans in water for 4 hours, rinse 3-4 times until water runs clear, and drain.
2. Bring 2 ½ cups of water to a boil and add in drained mung bean and salt. Cook for about 30 minutes stirring occasionally on medium high heat or until soft.
3. Turn heat on low and add in sugar, oil and vanilla to the mung beans. Mix all the ingredients together until the sugar dissolve in the mung beans.
4. Turn off the heat and allow the mung beans to cool.
5. Pour cooked mung beans and 2 tablespoons water in food processor and blend until it turns into a smooth, thick mash potato consistency.
6. Roll mash mung beans into 1 ½ tablespoon balls, place on a plate, cover with plastic wrap and store them in the refrigerator until ready to use.

****I prefer my filling less sweet so I only used ½ cup sugar. If you like it sweeter you can add more sugar to your desired taste.
****You can also add ½ cup to shredded coconut to the filling if desired.


5 tablespoons hot water
1 ¾ cups warm water

1. Pour the hot water into the potato flakes and mix them up until the mash potatoes form. Set aside.
2. In a measuring cup, dissolve sugar into the warm water. Set aside.
3. Add flours, corn starch and salt into a bowl and whisk to combine.
4. Pour in sugar water and mix with dry ingredients until it comes together.
5. Add in the mash potatoes you made earlier and knead the dough until smooth.
6. Cover the dough with plastic wrap and allow the dough to rest for 1 hour before using.

***Avoid over kneading the dough or the texture will get tough.
***If the dough is a little cracked or too dry then add in water 1 teaspoon at a time until you get it the right consistency. The dough should be smooth after kneading and not too wet. If it is too wet, add 1 tablespoon flour at a time until it becomes the right consistency.

Fry Sesame Balls

1. To assemble the balls, scoop a heaping tablespoon of dough, roll it up in a ball and flatten it into a disc making sure the outer edges are thinner than the center.
2. Place the filling in the center of the dough and pinch the dough together to cover the filling. Then roll it using the palm of your hands until it looks like a perfectly round ball.
3. Roll and press the ball with sesame seeds until sesame seeds cover the whole ball and repeat this process with all the dough and filling.
4. Place balls on a tray and cover all the sesame balls with plastic wrap until ready to fry.
5. Heat your oil on high heat until you see bubbles form when placing a wooden utensil in the oil. Turn heat down to medium until it reaches 350 degrees F.
6. Carefully add the sesame balls to your hot oil and deep fry them for about 17-18 minutes turning them on all sides until they turn golden brown.  When they are done cooking, place them on rack to drain.

*** Make sure you have enough oil to cover the sesame balls.
***DO NOT over fry them since it could make them hard and burnt. You want to have a lightly crunchy outer layer that is slightly chewy on the inside of the shell.


Friday, April 14, 2017

How to make Fresh Spring Rolls (w/ Chinese Sausage, Shrimp, Eggs, Jicama, Carrots)/Cách làm Bò Bía

Ingredients & Cooking Directions for Fresh Spring Rolls (Bò Bía)

Kitchen Equipment used in this Video

Cutting board:  
Kitchen brush:

Estimated servings: about 10 rolls

Step 1: Cook the sausages

Thinly slice Chinese sausages on a 45-degree angle. Then pan-fry on medium low for about 4-6 minutes until most of the fat is rendered but the sausage is cooked through and not burnt or shriveled. Set aside.

Step 2: Prepare the eggs

Crack eggs into a bowl, add in fish sauce, whisk and set aside. Brush oil on the inside of pan and turn heat on medium. When oil is hot, pour in eggs and swirl the pan around to create a thin omelet. Cook omelet on both sides until eggs are dry. Allow it to cool, roll it up and cut into ribbons.

Step 3: Stir fry vegetables

1 cup julienned carrots

Turn stove on medium high heat and add in oil and garlic to pan. When the garlic is fragrant, add in dried shrimp and stir fry for about a minute. Add in the jicama and carrots stir frying them for about 5 minutes or until slightly wilted. Then season with salt and pepper and transfer them onto a plate to cool completely.

Step 4: Assemble rolls

Thai basil leaves, washed
Warm water

Dip the rice paper in a large bowl of warm water, shake off all the excess, and place it on a flat surface. Place 3-4 sausage pieces on the bottom row of the rice paper, egg ribbons above the sausage pieces, a row of basil leaves above the egg ribbons and a generous amount of jicama-carrots on top of the basil. Sprinkle the fried shallots and peanuts on top of the jicama-carrots, fold the 2 ends over and tightly roll the rolls. Repeat this process until ingredients are used up. Serve with the dipping sauce ( ).


Dipping Sauce for Chinese Sausage Fresh Spring Roll/Tương Chấm Bò Bía

Ingredients & Cooking Directions for Vietnamese Dipping Sauce for Summer Rolls

Kitchen Equipment used in this Video

Portable stove:
Long chopsticks:  

Estimated servings: Makes about 1 cup

3 tablespoons water

1. Turn stove on medium high heat and add oil and minced shallot stir frying until fragrant and golden brown. Then pour in water and sugar stirring the sauce until it comes to a boil.
2. Add in hoisin sauce and vinegar stirring it into the sauce until combined. Allow sauce to simmer and thicken for about 3-5 minutes and remove to heat.
3. Transfer to a serving bowl and top sauce with garlic chili sauce and peanuts. Serve with summer rolls (