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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!

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!