Print Friendly and PDF

Translate

Friday, September 1, 2017

Cá Nướng Da Giòn | Vietnamese Roasted Catfish Recipe | Vietnamese Summer Rolls with Fish


Ingredients & Cooking Directions for Vietnamese Roasted Catfish (Cá Nướng Da Giòn)

Kitchen Equipment used in this Video

Induction cooker: http://amzn.to/2nyw4eF  
Cooking gloves: http://amzn.to/2mcNotv  
Clear bowls: http://amzn.to/2nAy4Um  
Small whisk: http://amzn.to/2ergtLi
Baking pan: http://amzn.to/2ujHRC5  
Aluminum foil: http://amzn.to/2wrgFnB
Aluminum tray: http://amzn.to/2wqRUId
Long chopsticks: http://amzn.to/2mSw6yK

Estimated Servings: 4

Prepare Fish

1 headless catfish (3 pound), cleaned, butterflied, with black outer layer removed
½ red onion, peeled and sliced
¼ cup ginger, peeled and sliced
½ cup melted unsalted butter
2 tablespoons hot water

1.  To make a dry seasoning, add salt, garlic powder, and black pepper in a small bowl mixing to combine. Set aside.
2.  Preheat oven for 400 degrees Fahrenheit.
3.  Cut vertical slits about 1 ½ inches apart through the skin along both sides of the fish and place it in a roasting pan.
4.  Brush butter all over fish and brush oil on skin of fish and sprinkle dry seasonings prepared earlier all over the fish.
5.  Add the red onion and ginger slices into the inside of the fish touching the flesh and position the fish so that the skin is facing up and has a chance to get golden brown in the oven.
6.  Place the fish in the middle rack of the oven and roast for 10 minutes.
7.  Remove from the oven and brush fish skin with a generous amount of oil and butter.
8.  Place fish back into oven and allow it to roast for another 10 minutes.
9.  Remove from the oven and brush fish skin with a generous amount of oil and butter.
10. Place fish back into oven and allow it to roast for another 10 minutes.
11. In a bowl, mix honey and hot water together. (handle hot liquid with caution)
12. Remove from the oven and brush fish skin with honey mixture
13. Place fish back in oven and roast for another 10 minutes with the honey mixture.
14. Turn oven to broil for about 5 minutes or until skin is crispy golden brown and fish is fully cooked on the inside and flaky. (Total cooking time: 40 minutes roasting and 5 minutes broil)
15. Remove fish from oven and allow fish to rest for 5 minutes before serving.

Fish toppings

½ cup chopped green onions
Cilantro sprigs
Lime wedges

1.  Turn stove on medium heat and add oil. When oil gets hot add green onions in mixing it up with oil until sizzle and remove from heat.
2.  Spoon green onion oil all over the top if the fish.
3.  Top fish with fried shallots, roasted peanuts, cilantro sprigs and place lime wedges around the fish.

Serve with

Warm water
Lettuce leaves
Cucumber slices
Thinly sliced sour mango
Bean sprouts
Fresh mint leaves
Fresh cilantro

1.  Serve this dish family style rolling with vermicelli, fresh veggies, herbs and mango. Dip rolls in anchovy pineapple sauce, fish sauce dipping sauce, or tamarind dipping sauce and enjoy!

Enjoy!

Vietnamese Anchovy Dipping Sauce | Cách Làm Mắm Nêm Thơm Ngon


Ingredients & Cooking Directions for Vietnamese Anchovy Dipping Sauce

Kitchen Equipment used in this Video

Clear bowls: http://amzn.to/2nAy4Um  
Measuring cup: http://amzn.to/2xE2ABH

Estimated servings: about 3 cups


1. Turn stove on medium heat and add oil to sauce pan.
2. When oil is hot, add in garlic, ginger and lemongrass stir frying until lightly golden and fragrant.
3. Turn heat to low and add in pineapple, sugar and anchovy sauce stirring until sugar completely dissolves.
4. Transfer sauce to a bowl and pour in Coco Rico, lime juice and garlic chili sauce mixing to combine. Taste sauce and adjust sweetness, sourness or saltiness if needed.
5. Serve with fresh spring rolls or vermicelli bowls.

Enjoy!

Homemade Tamarind Dipping Sauce Recipe| Pha Nước Mắm Me Chua Ngọt Ngon

Ingredients & Cooking Directions for Tamarind Dipping Sauce

Kitchen Equipment used in this Video

Clear bowls: http://amzn.to/2nAy4Um  
Measuring cup: http://amzn.to/2xE2ABH

Estimated servings: 1 cup


1. Turn stove on medium heat, add oil and garlic stir frying until fragrant.
2. Pour in sugar and tamarind paste into pot, and whisk to dissolve sugar.
3. When sauce comes to a light boil, remove from the heat.
4. Add fish sauce, lime juice, and Thai chili whisking to combine.
5. Taste sauce and adjust sour and sweetness if needed.
6. Serve sauce with fresh spring rolls.

Enjoy!

Homemade Tamarind Paste | How To Make Tamarind Paste From Pods

Ingredients & Cooking Directions for Tamarind Paste

Kitchen Equipment used in this Video

Clear bowls: http://amzn.to/2nAy4Um  
Measuring cup: http://amzn.to/2xE2ABH

Estimated servings: makes 2 cups

2 ½ cups hot water

1.  Remove and discard outer shell and peel off stringy veins.
2.  Place tamarind in a bowl and pour in water.
3.  Soak tamarind for 1 hour.
4.  Pour the water and soaked tamarind into a sieve and using a spoon, mash the tamarind into a bowl.

****For a thicker paste, use less water and for a thinner paste use more water.

Enjoy!

Friday, July 21, 2017

Vietnamese Roasted Chicken | Simple Salad | Cơm Gà Rô Ti


Ingredients & Cooking Directions for Gà Rô Ti (Vietnamese roasted chicken) with simple salad and dipping sauce

Kitchen Equipment used in this Video

Square plate: http://amzn.to/2gR8hrM   
Induction cooker: http://amzn.to/2nyw4eF   
Cooking gloves: http://amzn.to/2mcNotv  
Clear bowls: http://amzn.to/2nAy4Um   
Plastic storage bag: http://amzn.to/2gRqBRC
Cooling rack: http://amzn.to/2uIvMcn
Long chopsticks: http://amzn.to/2mSw6yK  
Wooden spoons: http://amzn.to/2vu067R

Servings: 2

Prepare the chicken

2 whole chicken legs (drumsticks and thighs), bone-in

1. To make the marinade, add in five spice powder, soy sauce, honey, sugar, salt, pepper, mushroom seasoning, garlic, onion and oil into a bowl mixing until combined.
2. Add chicken into a sealable plastic bag and pour in the marinade. 
3. Seal the bag and move the chicken inside the bag to coat the chicken with the marinade, making sure to massage the chicken all over the meat and skin. 
4. Marinate chicken in the refrigerator for at least 2 hours or up to 24 hours for the best flavor.
5. Preheat oven for 350 degrees Fahrenheit and place oven rack in the middle of oven.
6. Place small rack on top of oven pan and put the marinated chicken on top of small rack. Pour the remaining marinade over chicken. 
7. Carefully slide pan into oven and roast the chicken for 25 minutes on one side. Flip the chicken over and roast for 20 minutes on the other side or until the internal temperature reaches 165 degrees Fahrenheit or until the juices run clear when you pierce the chicken (the juices should be clear and not bloody).
8. Brush melted butter on chicken skin and broil chicken for 5 minutes or until skin is golden brown.
9. Allow chicken to rest for 5 minutes before serving.

Make the salad

1 tablespoon water

1. For the dressing, add lime juice, salt, pepper, sugar, water, olive oil and onions to a bowl and mix well. 
2. Allow onions to marinate in dressing for about 5 minutes. 
3. In a large bowl, add in lettuce, cucumbers and tomatoes and toss with dressing.

Assemble


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.  
2. To serve, add steamed rice and chicken to a plate and spoon green onion oil on top of chicken and rice. Serve chicken and rice with dipping sauce and salad.

Enjoy!

Vietnamese Chicken Curry | Cách nấu Cà Ri Gà | Cari Ga Banh Mi


Ingredients & Cooking Directions for Cà Ri Gà - Vietnamese Chicken Curry

Kitchen Equipment used in this Video

Cooking gloves: http://amzn.to/2mcNotv  
Clear bowls: http://amzn.to/2nAy4Um  
Spoon: http://amzn.to/2mFUzqj    
Long chopsticks: http://amzn.to/2mSw6yK
Cutting board: http://amzn.to/2nByQka
Vegetable peeler: http://amzn.to/2tP2Yu3
Crinkle knife: http://amzn.to/2gRY0LX
Black plate: http://amzn.to/2eCUHaT

Estimated Servings: 5-6

Marinate chicken

2 pounds chicken, cut into pieces

1. In a bowl, add in the marinade ingredients, mix to combine and coat the chicken pieces with the marinade.
2. Once the chicken is coated with the marinade, cover the bowl with plastic wrap and allow the chicken to marinate in the refrigerator for at least 2 hours or up to 24 hours for the best flavor.

Prep vegetables


1. Peel and cut potatoes and carrots cutting them into 1 ½-inch chunks.
2. Turn your stove on high heat, pour in the oil and add the potatoes. Fry the potatoes for 10 minutes moving them around the pan to cook them on all sides until they turn golden brown.
3. Transfer potatoes to a plate and set aside.

Assemble dish


1. Turn your stove on medium high heat and pour the oil into a medium size pot. When the oil gets hot, add in the onions and stir fry them for about 30 seconds or until fragrant. Move the onions to one side of the pot.
2. Add in the marinated chicken to the pot and cook it for about 10 minutes turning the chicken pieces to cook them on all sides.
3. Pour in water and scrape the drippings from the bottom of the pot.
4. Add in the coconut cream, carrots and fried potatoes into the pot and cover it with a lid.
5. When it comes to a boil, turn the heat down to low and allow the curry to simmer for about 10-15 minutes or until the carrots are fork tender, the chicken is fully cooked and the broth has thickened. Taste the curry broth and adjust seasonings as needed.
6. Transfer chicken curry to a bowl and garnish with cilantro. Serve with toasted French bread.

Enjoy!

Friday, June 16, 2017

Chicken Chow Mein


Ingredients & Cooking Directions for Chicken Chow Mein

Kitchen Equipment used in this Video

Oval serving plate: http://amzn.to/2p2Th9p  
Square plate: http://amzn.to/2mT5fCw  
Paper towels: http://amzn.to/2nBPAru  
Cutting board: http://amzn.to/2nIWCxy  
Clear bowls: http://amzn.to/2nAy4Um  
Long chopsticks: http://amzn.to/2mSw6yK  
Wooden spoon: http://amzn.to/2nQPsI7  
Small whisk: http://amzn.to/2n8Bzke

Estimated Servings: 4

Chicken

1 pound chicken, cut into pieces

1. To make marinade, add all the ingredients listed above, except for chicken and oil, into a bowl and whisk to combine.
2. Pour marinade over chicken, mix to coat chicken with marinade, and allow to marinate chicken for 10 minutes at room temperature.
3. Turn stove on high and oil to wok or frying pan.
4. When oil is hot, place chicken in the wok in a layer. Cook chicken for about 2-3 minutes on each side or until lightly golden brown. Be careful not to overcook the chicken. Transfer chicken on a plate and set aside.
Noodles

8 cups water
1 pound chow mein noodles

1. Bring water to a boil and cook the noodles until slightly al dente according to the directions on the package.
2. Rinse and drain noodles. Set aside.

Vegetables

1 tablespoon minced garlic
1 teaspoon minced ginger
1 cup shredded cabbage
1 cup shredded carrot
1 cup sliced celery
1 cup sliced red bell pepper

1. Turn stove on high heat and add oil to a wok.
2. When oil gets hot, add in ginger, garlic and chili flakes stir frying them for a few seconds until fragrant.
3. Add in the vegetables stir frying for 2-3 minutes until cooked but still has a slight crunch.
4. Transfer to plate and set aside.

Stir fry sauce


Add sauce ingredients in a bowl and whisk until sugar is completely dissolved.

Assemble

1 cup bean sprouts
2 scallions, cut into 2 inch pieces

1. Turn stove on high and add in oil.
2. When oil is hot, add in cooked noodles, chicken, vegetables, and stir fry sauce.
3. Stir fry all ingredients for 2-3 minutes until they are coated with the sauce and chicken and noodles are fully cooked.
4. Add in bean sprouts and green onions and toss it up with the rest of ingredients.
5. Transfer to plate and top with black pepper. Serve immediately.

Enjoy!

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!