Fried Noodles (Crispy Fried Egg Noodles) Mì Xào Giòn

Ingredients & Cooking Directions for Fried Noodles (Crispy Fried Egg Noodles) Mì Xào Giòn

Estimated Servings: 4

Step 1: Fry the noodles

½ pound egg noodles

6 cups water

½ teaspoon salt

1 teaspoon sesame oil

4 cups vegetable oil

Turn your stove on high heat and bring some water to a boil. Then add noodles to the boiling water and cook it for about 3-4 minutes or until the noodles are cooked but still a little firm. Drain the noodles then toss it with salt and sesame oil.

To fry the noodles, heat the oil in a large pan or wok over high heat. When you see bubbles in the oil, add the in the cooked noodles in small batches to pan spreading them around evenly. Fry the noodles on one side for about 2-3 minutes until crispy. Then carefully flip the noodles over and fry the other side until crunchy. Remove noodles from the pan and put on paper towels to drain excess oil. Repeat this process and fry the rest of the noodles in small batches.

Step 2: Cook chicken & shrimp

¼ pound chicken breast pieces

1/3 pound shrimp peeled and deveined

1 teaspoon sugar

¼ teaspoon pepper

2 tablespoons soy sauce

½ teaspoon sesame oil

1 teaspoon corn starch

2 tablespoons vegetable oil

In a bowl, add all of the ingredients, except for the vegetable oil, and mix them well. Then marinate chicken and shrimp for about 10 minutes in refrigerator. On medium high heat, add in oil and cook chicken for about 2-3 minutes or until fully cooked. Then add the shrimp and cook until pink. Then remove from heat and set chicken and shrimp aside.

Step 3: Make the sauce

1 teaspoon sugar

½ teaspoon salt

1 teaspoon fish sauce

1 teaspoon sesame oil

½ cup warm water

2 tablespoons cornstarch

Pour all of the ingredients in a bowl and mix them well to dissolve the sugar, salt and cornstarch. Then set the sauce aside.

Step 4: Assemble the dish

2 tablespoons cooking oil (vegetable or canola oil)

1 tablespoon chopped garlic

1 tablespoon chopped ginger

½ cup sliced onions

1 tbsp. cooking wine

2 cups chopped bok choy

1 cup broccoli spears

1 cup chopped baby corn

1 cup sliced mushrooms

½ cup julienned carrots

2 cups chicken stock

On medium high heat, add in oil, garlic, ginger and onions cooking them until fragrant. Then pour in wine and cook for 1 minute. Add all of the vegetables and stir fry for about 1-2 minutes. Then pour in chicken stock and allow vegetables to cook for another 2-3 minutes or until softened. Now add in the chicken, shrimp and sauce that was prepared earlier and stir fry everything together until the sauce is thickened to your desired consistency.  To assemble the dish, pour the stir fry vegetables and meats on top of the fried noodles along with some of the sauce.

Stir Fry Noodles – Hủ Tiếu Xào Chay

Ingredients & Cooking Directions for  Vegetarian Stir Fry Noodles (Hủ Tiếu Xào Chay) 

Estimated Servings: 4

Step 1: Fry the Tofu

1 cup cubed firm tofu

1 tablespoon vegetable oil

Turn your heat on the medium-high and add the oil into a wok or large pan. Fry the tofu on all sides until they turn golden brown. Then remove the tofu from the oil and drain on top of paper towels.

****Make sure tofu is completely dry before frying to prevent oil splatter.

Step 2: Prepare the Noodles

10 cups hot water

1 package tapioca sticks or tapioca rice noodles (1 bao hủ tiếu dai)

Add your tapioca sticks into the hot water and allow them to soak for about 30- 40 minutes until they soften.

Step 3: Make the Sauce

3 tablespoons soy sauce

1 tablespoon vegetarian oyster sauce

1 teaspoon sugar

Add in the soy sauce, oyster sauce and sugar into a bowl and stir everything together until the sugar completely dissolves. Then set it aside until it is ready to use.

Step: 4 Stir-Fry Time!!!

1 teaspoon vegetable oil

 ½ cup chopped yellow onion

1 tablespoon chopped garlic

3 cups chopped baby bok choy

1 cup sliced mushrooms

1 cup julienned carrots

1 teaspoon salt

1 teaspoon pepper

½ teaspoon mushroom seasoning

Turn your stove on medium-high heat and add some cooking oil to a large wok or pan. When the oil is hot, add in your garlic and onions and stir-fry them until fragrant. Then add in the vegetables and mix them up. Now add in the soaked tapioca sticks and stir fry everything to combine the ingredients. Pour in your sauce that you made earlier and toss everything up and make sure the sauce coats all of the noodles and vegetables.

****At this point, if your noodles are too dry, you can add in some water 1 tablespoon at a time to get the noodles to your desired consistency. My noodles were the consistency that I wanted so I did not need to add any water.

After stir-frying everything for about 5 minutes, season with salt, pepper and mushroom seasoning. Finally, add in the fried tofu and cook everything up for another minute or until the noodles and vegetables are completely cooked.

How to make Pandan Honeycomb Cake - Bánh Bò Nướng Lá Dứa

Ingredients & Cooking Directions for Honeycomb Cake (Bánh Bò Nướng Lá Dứa)

Estimated Servings: 12 slices

Step 1: Beat the Eggs

7 large eggs

Beat the eggs in a mixer or by hand with a whisk for about 3 minutes, strain it through a sieve and place in the fridge until ready to use.

*** It is very important to pour the eggs through a sieve to strain anything that is weighing it down. In order to get the honeycomb to form inside the cake, you need to make sure everything in this cake very light so that it can rise.

Step 2: Make Sweet Cream

7 ounces coconut cream

3 tablespoons water

½ teaspoon pandan extract

2 cups granulated sugar

Add all of the ingredients in this step into a small pot, turn your stove on high, and whisk all ingredients up until they come to slight boil and sugar has completely dissolved. Then turn off the heat and allow the cream to cool off completely at room temperature.

**To make fresh pandan extract, click on this link right here at 0:29.

Step 3: Make the batter

14 ounces tapioca flour

1 tablespoon rice flour

2 tablespoons single acting baking powder

½ teaspoon salt

Add all of the dry ingredients into a bowl and mix well. Then pour the eggs into the sweet coconut cream mixture and blend them until well combined. Now add the wet ingredients to the dry ingredients and whisk them together until the flour dissolves into the batter.

*** Single acting baking powder is a MUST for this recipe. This is a crucial ingredient to help the cake rise and form honeycombs inside.

*****You can make single acting baking powder by using 1 tbsp. of cream of tartar and 1 tbsp. of baking soda sifting them together.

Step 4: Bake the cake

Non-stick baking spray

Preheat oven to 350 degrees F. Spray your baking pan with non-stick baking spray spreading it all over the inside of the pan. Now pour the batter into the pan through a strainer to ensure that all the lumps are out. Bake the cake for about 35-40 minutes on 350 degree F or until a toothpick comes out clean from the middle of the cake. Allow it to cool in the pan for 10-15 minutes. Then place it on a plate, slice it up and enjoy!

**** To bake the cake, I used a nonstick 9-Inch round cake pan.

How to make Vanilla Honeycomb Cake - Bánh Bò Nướng

Ingredients & Cooking Directions for Vanilla Honeycomb Cake (Bánh Bò Nướng)

Estimated Servings: 12 slices

Step 1: Beat the Eggs

7 large eggs

Beat the eggs in a mixer or by hand with a whisk for about 3 minutes, strain it through a sieve and place in the fridge until ready to use.

*** It is very important to pour the eggs through a sieve to strain anything that is weighing it down. In order to get the honeycomb to form inside the cake, you need to make everything in this cake very light so that it can rise.

Step 2: Make Sweet Cream

7 ounces coconut cream

3 tablespoons water

2 cups brown sugar

1 teaspoon vanilla extract

Turn stove on high heat and whisk all ingredients in this step up until they come to slight boil and sugar has completely dissolved. Then turn off the heat and allow the cream to cool off completely at room temperature.

Step 3: Make the Batter

14 ounces tapioca flour

1 tablespoon rice flour

2 tablespoons single acting baking powder

½ teaspoon salt

Add all of the dry ingredients into a bowl and mix well. Then pour the eggs into the sweet coconut cream mixture and blend them until well combined. Now add the wet ingredients to the dry ingredients and whisk them together until the flour dissolves into the batter.

*** Single acting baking powder is a MUST for this recipe. This is a crucial ingredient to help the cake rise and form honeycombs inside.

*****You can make single acting baking powder by using 1 tbsp. of cream of tartar and 1 tbsp. of baking soda and sifting them together.

Step 4: Bake the Cake

Non-stick baking spray

Preheat oven to 350 degrees F. Spray your baking pan with non-stick baking spray spreading it all over the inside of the pan. Now pour the batter into the pan through a strainer to ensure that all the lumps are out. Bake the cake for about 35-40 minutes on 350 degree F or until a toothpick comes out clean from the middle of the cake. Allow it to cool in the pan for 10-15 minutes. Then place it on a plate, slice it up and enjoy!

**** To bake the cake, I used a nonstick 9-Inch round cake pan.

Cream Puffs Recipe (Profiteroles/Choux Cream or Shu Cream) GIANT CREAM PUFFS

Ingredients & Cooking Directions for Cream Puffs

Estimated Servings: 8 large puffs

Step 1: Make Cream Filling

1 cup milk

2 tablespoons all-purpose flour

2 egg yolks

½ cup granulated sugar

¼ teaspoon salt

1 teaspoon vanilla extract

In a bowl, add in half of the milk, eggs, sugar, salt, flour and vanilla and mix everything until combined. On medium heat, scald the other half of the milk until it comes to a light boil. Then add the warm milk slowly into the egg-flour mixture and stir everything together until well combined. Pour this mixture back into a pot on medium low heat and stir until thickened. Finally place the cream in the refrigerator for about 4 hours or more until it has completely cooled.

Step 2: Make dough

1 cup water

½ cup unsalted butter

¼ teaspoon salt

1 cup all-purpose flour

4 eggs

Turn your stove on medium high heat and bring butter and water to a boil. Then turn down the heat to low and add in salt and flour. Stir everything vigorously until a dough forms and pulls away from sides of the pot. Then transfer the dough into to a mixer bowl. Now turn your mixer on medium speed and add one egg at a time into the mixture until the eggs are completely incorporated into the dough. Once all of the eggs have been well incorporated, the dough should be smooth, shiny, and thickened.

Step 3: Bake the puffs

1 egg

Preheat your oven to 400 degrees F for 5 minutes. Then beat your egg and set it aside. With 2 spoons, scoop out some dough and pour it on a baking pan lined with baking paper in a swirly motion (you can make 8 large puffs with about 2 tbsps. of dough and 16 small puffs with about 1 tbsp. of dough). Once all the puffs are spooned onto the baking pan, brush some egg wash on top of all the puffs. Now bake them at 400 degrees F for 15 minutes and then at 350 F degrees for 25-30 minutes until you see them puff up golden brown and cooked all the way through. Take puffs out of the oven and allow them to cool completely for about 1-2 hours.

Step 4: Assemble dessert

1/3 cup powdered sugar

Cut a slit on the bottom of the puffs and spoon in the cream (you can add as much cream as you'd like). Dust powdered sugar on top and you can eat them right away or refrigerate them overnight and eat them the next day.