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Thursday, May 25, 2017

Thịt Kho Tàu / Caramelized Pork and Eggs


Ingredients & Cooking Directions for Thịt Kho Tàu - Caramelized Pork and Eggs

Kitchen Equipment used in this Video

Induction Cooker: http://amzn.to/2nyw4eF 
Cooking gloves: http://amzn.to/2mcNotv
Clear bowls: http://amzn.to/2nAy4Um 
Square plate: http://amzn.to/2mT5fCw 
Long chopsticks: http://amzn.to/2mSw6yK

Estimated Servings: 4-5

Marinate the pork

2 pounds pork shoulder, cubed into 2 inch pieces
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon minced red onions

1. In a large bowl, add the ingredients listed above, mix it up, and cover the bowl with plastic wrap.
2. Marinate the pork in the refrigerator for 1 hour.

Assemble the dish

1 tablespoon chopped ginger
1 tablespoon chopped garlic
1 tablespoon chopped red onions
2 cups water
¼ cup chopped green onions

1. Turn your stove on medium high heat and pour oil into a large pot.
2. When oil is hot, add in the ginger, garlic, and onion stir frying them until fragrant.
3. Add the marinated pork coating it with the ginger, garlic and onion browning the pork on all sides.
4. Pour in coco soda, water and add the eggs making sure to submerge them in the liquid distributing them evenly throughout the pot. Then turn the stove down to medium low, and allow to simmer while you make the caramel.
5. To make the caramel pour a small ladle of the liquid from the pork and eggs in a small pot. Add in the sugar and turn stove on medium. Continuously stir the sugar in the liquid until it turns into a golden-brown caramel. Pour the caramel into the pot of pork and eggs.
6. When the pork and eggs comes to a boil, skim the foam off the top of the liquid, turn stove down to low, cover the pot with a lid, and braise the pork and eggs for about 45 minutes or until the pork is tender. Make sure to taste and adjust seasoning if needed. For a darker color and saltier flavor, dark soy sauce can be added.
7. Turn off the heat and pour in green onions reserving a small amount for garnish.
8. Plate the pork and eggs on a serving plate making sure to pour the sauce on top and sprinkle chopped green onions on top. Serve with steamed rice and pickled mustard greens.

Enjoy!

How to Make Perfect Hard-Boiled Eggs that are Easy to Peel


Ingredients & Cooking Directions for Hard-Boiled Eggs

Kitchen Equipment used in this Video

Induction Cooker: http://amzn.to/2nyw4eF  
Cookware: http://amzn.to/2mmmyuK  
Clear bowls: http://amzn.to/2nAy4Um 

Servings: 8 boiled eggs

2 cups water

1. In a small pot, bring water to a boil and carefully and gently add in the eggs.
2. Cover pot with a lid and steam the eggs for 10 minutes on high heat.
3. Turn off the heat and use a spoon to carefully place the eggs in large bowl of ice water to stop the cooking process.
4. Tap all sides of the egg and roll them between your hands and the shell will easily come apart from the egg.

Enjoy!

How to Cook White Rice in a Rice Cooker


Ingredients & Cooking Directions for Steamed Rice

Kitchen Equipment used in this Video

Rice cooker: http://amzn.to/2rnp4qG

Estimated Servings: 4-5

3 cups water

1. Pour rice into rice cooker pot and rinse rice until water runs clear.
2. Pour water into rice pot and dry the bottom of rice pot with kitchen towel.
3. Place in rice cooker, close the lid and set it to cook for 15-20 minutes or according the “white rice” cooking function.
4. Fluff rice with rice paddle before serving.

Enjoy!

Dưa Cải Chua / Pickled Mustard Greens


Ingredients & Cooking Directions for Pickled Mustard Greens (Dưa Cải Chua)

Kitchen Equipment used in this Video

Clear bowls: http://amzn.to/2nAy4Um
Glass jars: http://amzn.to/2mSwux4  
Measuring cup: http://amzn.to/2niHwi5 
Cutting board: http://amzn.to/2nByQka
Cooking gloves: http://amzn.to/2mcNotv

Estimated servings: 2 quarts

Ingredients

2 pounds mustard greens
1 large yellow onion
4 quarts water
  1. Cut the ends off the mustard green bunch separating the leaves, remove all the yellow and bruise parts and wash them thoroughly to remove all the dirt.
  2. Shake off the water, lay them on large trays lined with kitchen towels to and allow them to dry and wilt overnight on the kitchen counter.
  3. Sterilize a large jar by pouring in hot water to wash it and allow it to stand upside down on a kitchen towel to dry completely.
  4. To make the brine, bring water to a boil and remove from the heat. Add salt, sugar and vinegar to hot water and whisk until sugar and salt completely dissolves. Set aside and allow to cool slightly.
  5. Cut the mustard greens into 2-inch pieces and place into a large bowl.
  6. Slice onions into thin slices, separate them and add them to the bowl of mustard greens mixing them together to combine.
  7. Pour the brine into a pitcher or measuring cup. Add the mustard greens and onions into the sterilized jar spreading them out and packing them down gently. Pour the brine in the jar and add a small bowl or plastic bag filled with water to submerge the mustard greens.
  8. Leave the container in a warm place (by a window, or in oven with the oven light on) to pickle. Taste a piece every 24 hours until it gets sour enough for your taste. I like to eat this after 5 days of pickling. Transfer to the refrigerator to stop pickling process. This will last for about 2-3 weeks in the refrigerator.
Enjoy!

TÔM KHO TÀU / Shrimp with Roe Sauce


Ingredients & Cooking Directions for Tôm Kho Tàu – Garlic Shrimp in Roe Sauce

Kitchen Equipment used in this Video

Induction Cooker: http://amzn.to/2nyw4eF  
Cookware: http://amzn.to/2mmmyuK  
Cooking gloves: http://amzn.to/2mcNotv 
Clear bowls: http://amzn.to/2nAy4Um  
Square plate: http://amzn.to/2mT5fCw  
Long chopsticks: http://amzn.to/2mSw6yK

Estimated servings: 4

Prepare shrimp

2 pounds large whole shrimp
1 tablespoon minced garlic
1 tablespoon minced shallot
1 tablespoon chopped green onion (white part only)
  1. Wash shrimp with salty water several times and drain in a colander.
  2. Cut the tip of the head below the eyes, peel and devein shrimp leaving the tail on.
  3. In a bowl, add the sugar, salt, pepper, garlic, shallot, green onion and fish sauce mixing everything to combine.
  4. Add shrimp to the marinade and massage the shrimp with marinade.
  5. Cover the bowl with plastic wrap and place in the refrigerator to marinate for 30 minutes.
Cook shrimp

1 tablespoon minced garlic
1 tablespoon minced shallot
1 tablespoon chopped green onion

1. Turn stove on medium high heat and add in oil, garlic and shallot stir frying until garlic and shallot are lightly golden and fragrant.
2. Then pour in wine and paprika stirring to combine.
3. Add in the shrimp and cook for 2-3 minutes on both sides until roe comes out of shrimp and creates a red-orange color sauce and shrimp is seared on both sides.
4. Pour in coconut juice, reduce heat to medium low and simmer for 5-6 minutes until shrimp is completely cooked and sauce reduces.
5. Taste the shrimp and adjust season if needed.
6. Top with chopped green onion and serve with cucumber and steamed rice.

Enjoy!

Thursday, May 11, 2017

Shrimp Tempura


Ingredients & Cooking Directions for Shrimp Tempura

Kitchen Equipment used in this Video

Stainless steel bowls: http://amzn.to/2mYeGCs 
Induction Cooker: http://amzn.to/2nyw4eF  
Cookware: http://amzn.to/2mmmyuK  
Cooking gloves: http://amzn.to/2mcNotv  
Glass dish: http://amzn.to/2njzoxE 
Paper towels: http://amzn.to/2nBPAru
Clear bowls: http://amzn.to/2nAy4Um 
Cooling rack: http://amzn.to/2nAJJCG 
Long chopsticks: http://amzn.to/2mSw6yK  
Cutting board: http://amzn.to/2nByQka

Estimated servings: 5

Preparations

10 large shrimp

1. Wash shrimp with salted water, drain in a colander and dry with paper towels.
2. Peel and devein the shrimp leaving the tail on.
3. Scrap the shrimp tail removing the black liquid inside the tail to prevent splattering when frying.
4. To straighten the shrimp, cut slits on the belly side of the shrimp.
5. Flip the shrimp over, hold the shrimp with both hands, and press it down breaking the veins to lengthen and straighten the shrimp.
6. Rinse the shrimp with water and dry them with paper towels.
7. Refrigerate the shrimp until ready to use.

Fry

¾ cup ice-cold water

1. Fill wok or pan at least 2 inches deep with oil and bring it to 355 degrees F.
2. While oil is heating up, pour 1 cup of tempura flour into a shallow dish, dredge shrimp to coat with flour and set aside.
3. To make batter, beat the egg and add ice-cold water and 1 cup of tempura flour into a mixing bowl. Mix until combined but still lumpy. Be careful not to over mix!
4. Set bowl into a larger bowl filled with ice to keep the batter cold.
5. To fry the shrimp, coat with the cold batter and carefully slide it into the hot oil.
6. Cook a batch of 3 shrimp at a time for about 2-3 minutes or until shrimp is fully cooked on the inside and lightly golden brown on the outside. For additional crispiness, lightly sprinkle some of the batter on the shrimp while it is frying.
8. Place on rack to drain excess oil.

Serve

1 shiso leaf (optional)
Grated daikon
Grated ginger

1. Coat one side of Shiso leaf with tempura batter, fry for 30 seconds in oil and place on rack to drain.
2. To plate the dish, lay one tempura shrimp down and place the other shrimp in a criss-cross position with the tail pointing upwards.
3. Lean a Shiso leaf on the shrimp and serve alongside with the tempura sauce (https://goo.gl/RtLt1C ), grated daikon and ginger.

Enjoy!

Vegetable Tempura


Ingredients & Cooking Directions for Vegetable Tempura

Kitchen Equipment used in this Video

Induction Cooker: http://amzn.to/2nyw4eF   
Cookware: http://amzn.to/2mmmyuK   
Cooking gloves: http://amzn.to/2mcNotv    
Glass dish: http://amzn.to/2njzoxE  
Clear bowls: http://amzn.to/2nAy4Um  
Cooling rack: http://amzn.to/2nAJJCG  
Long chopsticks: http://amzn.to/2mSw6yK   
Cutting board: http://amzn.to/2nByQka 

Estimated servings: 8

Preparations

1 Japanese sweet potato
1 large carrot
2 kale leaves
4 asparagus
1 orange bell pepper
1 red bell pepper
4 shiitake mushrooms

1. Wash and dry all the vegetables.
2. Slice potato diagonally into ¼ inch thin pieces, soak in water for 15 minutes to remove starch and dry with paper towels.
3. Cut nori into 2X8 inch strips and set aside.
4. Peel carrot, slice carrot diagonally into ¼ inch thin pieces and set aside.
5. Slice off the top bell pepper, remove ribs and seeds, cut into thick strips and set aside.
6. Cut tough ends of asparagus and set aside.
7. Wipe mushroom with damp paper towel to clean, remove stems and set aside.

Fry

1 ½ cups ice-cold water

1. Fill wok or pan at least 2 inches deep with oil and bring it to 350 degrees F.
2. While oil is heating up, pour 1 cup of tempura flour into a shallow dish, dredge vegetables to coat with flour and set aside.
3. To make batter, beat the egg and add ice-cold water and 1 ½ cups of tempura flour into a mixing bowl. Mix until combined but still lumpy. Be careful not to over mix!
4. Set bowl into a larger bowl filled with ice.
5. Dip vegetable pieces in batter and slide into hot oil. For kale, only coat with the batter on one side. For nori, coat half of one piece with batter.
6. Cook 3-4 pieces at a time for about 2-3 minutes or until vegetables are cooked on the inside and lightly golden brown on the outside. For potatoes, cook for 5-6 minutes. For additional batter and crispiness, lightly sprinkle some of the batter on the vegetables while it is frying.
7. Between batches, remove the batter crumbs which will burn and turn the oil darker if left in pan.
8. Place tempura on rack to drain excess oil.

Serve

Grated daikon
Grated ginger

1. Transfer vegetable tempura onto a serving platter.
2. Serve alongside with the tempura sauce (https://goo.gl/RtLt1C), grated daikon and ginger.

Enjoy!


Tempura Sauce


Ingredients & Cooking Directions for Tempura Sauce

Kitchen Equipment used in this Video

Induction Cooker: http://amzn.to/2nyw4eF     
Cookware: http://amzn.to/2mmmyuK     
Clear bowls: http://amzn.to/2nAy4Um    

Estimated servings: 1 ½ cup

1 cup water
4 tablespoons shoyu (Japanese soy sauce)
Grated ginger
Grated daikon

1. Turn stove on medium heat and in a small pot pour in water, mirin soy sauce and sugar bringing sauce to a light boil.
2. Remove from heat and transfer sauce to a sauce bowl.
3. Add grated ginger and daikon to warm sauce and serve alongside with tempura.
4. Store leftover sauce in refrigerator for up to 3 weeks.


Enjoy!

Tuesday, April 25, 2017

Mango Sticky Rice Recipe / ข้าวเหนียวมะม่วง


Ingredients & Cooking Directions for Mango Sticky Rice

Kitchen Equipment used in this Video

Induction Cooker: http://amzn.to/2nyw4eF
Clear bowls: http://amzn.to/2nAy4Um
Black plate: http://amzn.to/2ndppHC

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.

Toppings

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.

Enjoy!

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: http://amzn.to/2nAy4Um
Stainless steel bowls: http://amzn.to/2mYeGCs  
Portable stove: http://amzn.to/2nQ8sTe    
Induction Cooker: http://amzn.to/2nyw4eF    
Measuring cup: http://amzn.to/2niHwi5
Wooden spoon: http://amzn.to/2nQPsI7
Food processor: http://amzn.to/2mYNh3n  
Plastic wrap: http://amzn.to/2ndq5A2
Cooking gloves: http://amzn.to/2mcNotv
Baking pan: http://amzn.to/2obB7Vy  
Cooling rack: http://amzn.to/2nAJJCG
Strainer: http://amzn.to/2odPr1b
Splatter screen: http://amzn.to/2pNTePV

Makes about 32 sesame balls

Filling

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.

Dough

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.

Enjoy!

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: http://amzn.to/2nIWCxy  
Kitchen brush: http://amzn.to/2oDRyvj

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 (https://goo.gl/qZVrUs ).


Enjoy!

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: http://amzn.to/2nQ8sTe
Long chopsticks: http://amzn.to/2mSw6yK  

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 (https://goo.gl/6bzra0).

Enjoy!