Vietnamese Fish Sauce Chicken Wings - Cánh Gà Chiên Nước Mắm

Kitchen Equipment used in this Video:

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Strainer: http://amzn.to/2mZCLZD
Spoon: https://amzn.to/3Z57KU0

Ingredients & Cooking Directions for Fish Sauce Chicken Wing

Estimated Servings: 4

Fry Chicken

2 pounds small-size chicken wings, split at the joint, tips removed

1 teaspoon grated ginger

1 tablespoon dry white wine

1 teaspoon ground pepper

1 teaspoon mushroom seasoning

½ cup cornstarch

6 cups vegetable oil

1. Wash the chicken wing pieces with 3 quarts of water mixed with ¼ cup salt and 2 tablespoons white vinegar. Then drain and dry them with paper towels.

2. In a large bowl with a lid, add in the ginger, wine, pepper and mushroom seasoning and whisk to combine. Then add in the chicken wings coating every piece with the mixture, cover the bowl with lid and marinate for 1 hour in the refrigerator.

3. Pour the cornstarch into the marinated chicken, cover the bowl and shake it to coat all the chicken pieces with cornstarch. Make sure to shake off the excess cornstarch starch before frying.

4. Heat vegetable oil in a large pot 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. Deep fry the chicken in batches for about 10-12 minutes or until fully cooked (no longer pink at the bone and the juices run clear) and golden brown on all sides. Place them on paper towels to drain excess oil.

Prepare the sauce and toppings

3 tablespoons sugar

2 tablespoons lime juice

2 tablespoons fish sauce

1 teaspoon sliced Thai chili peppers

3 tablespoons vegetable oil

2 tablespoons chopped garlic

1 tablespoon chopped cilantro

1. Pour fish sauce, sugar, lime juice and Thai chili peppers into bowl and whisk until sugar completely dissolves. Turn heat on medium low, add in the fish sauce mixture into a small pot, and allow sauce to come to a light boil and remove from heat.

2. Turn heat to medium low and add oil and garlic into a small pan. Fry until garlic is lightly golden brown, about 5 minutes, and transfer to paper towels to drain.

3. Pour chicken into a large bowl and add in the fish sauce mixture, fried garlic, and cilantro mixing to coat chicken. Transfer to serving plate and serve immediately.  

Enjoy!

Vegan/Vegetarian Fresh Spring Rolls-Gỏi Cuốn Chay

Ingredients & Cooking Directions for Vegan/Vegetarian Fresh Spring Rolls

Kitchen Equipment used in this Video

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Cutting board: http://amzn.to/2nIWCxy

Clear bowls: http://amzn.to/2nAy4Um

Wok: http://amzn.to/2nd5qZN

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Colander: http://amzn.to/2mBNdTP
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Estimated Servings: 25-30 rolls

Step 1: Fry Tofu

14 ounces firm tofu, cut into strips

2 tablespoons vegetable oil

Dry tofu strips with paper towels. Turn heat on high and add in oil. Fry tofu strips until golden brown on all sides, transfer tofu strips to plate and set aside.

Step 2: Stir fry Radishes

1 cup preserved radishes

2 tablespoons vegetable oil

1 cup sliced leeks

½ teaspoon salt

½ teaspoon ground blackpepper

½ teaspoon sugar

¼ teaspoon mushroomseasoning

Wash the radishes under cold running water to remove some of the salt, squeeze the water out and set them aside. Turn stove on high heat and add in oil and leeks into a large pan or wok. Stir fry the leeks until they are golden brown and then add in the radishes, salt, pepper, sugar and mushroom seasoning. Stir fry the radishes for about 2-3 minutes, transfer them to a bowl and set aside.

Step 3: Cook Vegetables

1 tablespoon vegetable oil

2 cups shredded jicama

1 cup shredded yam

½ cup shredded carrot

1 cup shredded taro root

Turn stove on high heat, add oil to a large pan or wok and add in the vegetables. Stir fry the vegetables for about 5-6 minutes or until they are slightly golden brown and wilted. When the vegetables have completed cooking, pour them on top of the radishes and allow them to cool.

Step 4: Assemble the rolls

7 ounces yam noodles

1- 3-ounce package roasted rice powder

Warm water

Rice paper

Green lettuce

Sliced cucumbers

Mint

Cilantro

Rinse yam noodles under cold running water while separating them and squeeze out liquid. Cut the noodles into 2 inch pieces and add them into the cooked vegetables. Then add in the fried tofu and rice powder mixing the ingredients until combined. Taste the vegetable tofu mixture and adjust seasonings if needed.

Dip the rice paper in warm water, shake off all the excess, and place it on a flat surface. Then place the fresh vegetables and herbs on the center of the rice paper. Next put the vegetable tofu noodle mixture in a row below the fresh vegetables. Fold the two sides of the rice paper and tightly roll the rolls. Repeat this process until you completed rolling all the spring rolls. Serve the spring rolls with the vegetarian dipping sauce. The recipe for the sauce can be found here:  http://yummies4dummies.blogspot.com/2017/02/vietnamese-dipping-sauce-vegetarian.html

*****If you are using bean thread noodles, soak them in hot water for about 7-8 minutes, rinse and drain. Make sure they are completely dry before adding them to the cooked vegetables.

Enjoy!

Vegetarian/Vegan Vietnamese Dipping Sauce-Nước Chấm Chay

Ingredients & Cooking Directions for Vegan/Vegetarian Vietnamese Dipping Sauce

Kitchen Equipment used in this Video

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Estimated servings: Makes about 1 cup

4 tablespoons soy sauce

4 tablespoons sugar

3 tablespoons water

2 tablespoons rice vinegar

2 tablespoons lime juice

1 tablespoon shredded carrots

1 teaspoon minced garlic

1 teaspoon chopped Thai chili pepper

Add all the ingredients in a bowl and whisk until sugar completely dissolve.

Enjoy!

Pandan Sticky Rice with Coconut Ice Cream

Ingredients & Cooking Directions for Pandan Sticky Rice with Coconut Ice Cream

Kitchen Equipment used in this Video

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Estimated Servings: 4

Sticky rice:

2 cups glutinous rice

5 fresh Pandan leaves

1 ½ cups warm water

¼ teaspoon Pandan paste

1 cup coconut milk

¼ cup sugar

¼ teaspoon salt

1. Wash glutinous rice several times until the water runs clear. Soak rice in water for about 1 hour or more (preferably overnight), rinse and drain.

2. Steam rice for about 20-25 minutes or until translucent. While the rice is cooking, make the coconut Pandan sauce.

3. To make coconut Pandan sauce, slice the Pandan leaves into small pieces, place in blender with warm water, and blend until green liquid forms. Pour into a container through a sieve and mix in Pandan paste. Turn stove on medium low heat and add in coconut milk, Pandan liquid, sugar and salt stirring it constantly until sugar dissolves.

4. Remove coconut Pandan sauce from the heat, add sticky rice into a bowl and pour the sauce into the sticky rice mixing it until combined. Cover the bowl and allow it to sit for about 30-40 minutes so that the rice absorbs the coconut Pandan sauce.

Coconut Ice Cream:

1 cup cold heavy cream

¼ cup sugar

1 cup coconut milk

¼ teaspoon salt

¼ cup condensed milk

1 teaspoon lime juice

¼ teaspoon coconut extract

1. Add sugar to cream and whip until there are stiff peaks.

2. In a separate bowl, mix coconut milk, condensed milk, salt, lime juice and coconut extract until combined.

3. Pour 1/3 of the coconut milk mixture into the whipped cream and fold it in. Repeat until all ingredients are combined.

4. Transfer to a freezer-proof container and freeze for 4-5 hours or until solid.

Toppings:

3 tablespoons water
2 teaspoons cornstarch
1 cup coconut cream

¼ teaspoon salt

1 teaspoon sugar

1 teaspoon toasted sesame seeds

Sprig of mint (optional)

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. Now add in the sugar and salt and dissolve it completely into the coconut cream. Next add in the cornstarch water mixture that was prepared earlier and stir it into the coconut cream until it thickens. Then set it aside to cool off.

2. To serve dessert, add warm sticky rice into a serving plate, drizzle coconut cream topping on top of sticky rice, sprinkle seeds, and scoop ice cream on top. Garnish with a sprig of mint and serve immediately.

Enjoy!