Special Fried Rice

Ingredients & Cooking Directions for Special Fried Rice

Kitchen Equipment used in this Video

Chopsticks: http://amzn.to/2nCHH7s     

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

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

Whisk: http://amzn.to/2nCZo70    

Wok: http://amzn.to/2nd5qZN

Wooden spoon: http://amzn.to/2nQPsI7   

Paper towels: http://amzn.to/2nBPAru  

Square plate: http://amzn.to/2mT5fCw    

Cooking brush:  http://amzn.to/2nxrqSh  

Ramekins: http://amzn.to/2mZFgrM  

Small whisk: http://amzn.to/2n8Bzke  

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

Estimated Servings: 4-5

Prepare Sausage, Chicken & Shrimp

½ cup diced Chinese sausage 

½ teaspoon minced garlic

½ teaspoon minced shallot

6 ounces chicken, cut into small pieces

6 ounces shrimp, peeled & deveined

1.    Turn stove on medium low heat and add Chinese sausage to a pan or wok. Allow the sausage to render about 1 teaspoon of fat but be careful not to let it turn too dark (this should take about 2 minutes). If it starts to turn dark, turn your heat to low.

2.    Then transfer them to a plate covered with paper towels so it can absorb the grease and set aside.

3.    To cook the chicken and shrimp, use the reserved oil left over from cooking the Chinese sausage. Turn stove on high heat and add in garlic and shallot stir frying them for about 30 seconds or until fragrant.

4.    Add in the chicken and stir fry for about 4-5 minutes or until fully cooked and no longer pink.

5.    Move the chicken to one side of the wok and add in shrimp for about 30 seconds on one side and then flip them over and cook them for 30 seconds on the other side until they turn pink and are fully cooked. Transfer chicken and shrimp on a plate and set aside.

Scramble the eggs

½ teaspoon vegetable oil

2 large eggs

1.    Brush oil into a pan or wok and turn your heat on medium heat.

2.    Crack 2 eggs in a bowl and whisk them up. Pour the eggs into the pan or wok and scramble the eggs breaking them up in small pieces so that there will be bits of eggs throughout the fried rice.

3.    Transfer eggs to a plate and set aside.

Fry the Rice

1 teaspoon vegetable oil

1 teaspoon minced garlic

4 cups day old chilled cooked rice

1.    Break up clumps in the rice.

2.    Turn stove on high heat and add in oil. When the oil is hot, add in garlic stir frying them for about 10-15 seconds or until fragrant.

3.    Add in the rice continuing to break up the clumps and toss the rice with the garlic. Spread the rice around the wok in one layer and leave it untouched for about 1 minute until the bottom rice grains sizzle and crackle. Then stir fry the rice and repeat the spreading/stir frying process 2-3 more times to ensure all rice grains cook evenly.

Assemble the dish

2 teaspoons soy sauce

1 teaspoon fish sauce 

1 teaspoon rice wine 

1 teaspoon sesame oil 

2 teaspoons sugar 

½ cup diced carrots, thawed

½ cup frozen peas, thawed

½ teaspoon ground black pepper

1.    Make the stir fry sauce by combining soy sauce, fish sauce, rice wine, sesame oil and sugar. Whisk the sauce until sugar is completely dissolved.

2.    Pour the sauce into the rice, stir frying it until every grain of rice get coated with the sauce. Then do the spreading/stir fry method 2-3 more times.

3.    Pour in the sausage, chicken, shrimp, eggs, carrot, peas and pepper to the rice and stir fry for 1-2 minutes until all the ingredients are heated through and combined.

4.    Taste the rice and adjust seasoning if needed. Serve immediately.

Enjoy!

Hủ Tiếu Mỹ Tho | Vietnamese Noodle Soup with Pork and Shrimp Recipe

Ingredients & Cooking Directions for Hủ Tiếu Mỹ Tho

Kitchen Equipment used in this Video

Stainless steel bowls: http://amzn.to/2zwtGPw      

Colander: http://amzn.to/2mBNdTP   

Cooker: http://amzn.to/2gRxx0Z   

Cookware: http://amzn.to/2zgCfNo   

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Paper towels: http://amzn.to/2nBPAru

Glass measuring cups: http://amzn.to/2jynqwe

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

Straining ladle: http://amzn.to/2nBO5tk    

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

Serving bowl: http://amzn.to/2jyI7bz

Estimated Servings: 4-5

Make broth

2 ounces dried squid 

2 pounds pork bones
5 quarts water

1 large daikon 

1 small onion, peeled 

2 garlic cloves,peeled 

2 ½ tablespoons salt 
3 ounces rock sugar 

½ teaspoon peppercorns 
4 tablespoons fish sauce 

½ pound pork loin

½ pound shrimp, peeled & deveined

1. Soak the squid in water for 30 minutes, drain rinse and drain again.

2. Place pork bones in a pot, fill it up with water to cover the bones and cover pot with a lid. Turn stove on high and bring water to a boil. Once water is boiling, cook bones in boiling water for 15 minutes uncovered. You will see impurities of the bones at this point. Skim the impurities as often as needed. Drain bones, wash them thoroughly, and drain them again. Set aside.

3. Peel and cut daikon into four pieces. Set aside.

4. Microwave garlic cloves and onion for 3 minutes to bring out fragrance.

5. In a large pot, add pork bones and 5 quarts water turning stove on high heat. Cover the pot with a lid and allow broth to come to a boil.

6. When broth comes to a boil, turn heat down to medium low and add in squid, daikon, onion, garlic, salt, rock sugar, peppercorns, and fish sauce.

7. Simmer broth uncovered for about 1 hour skimming the foam off the top as often as needed.

8. Remove the pork bones, squid, onion, garlic and daikon from the broth.

9. Add pork loin to the broth cooking it for about 20-25 minutes or until fully cooked. To check if it is fully cooked, pierce the center with a knife. It is done with juices run clear. Remove from broth and set aside to cool.

10. Bring broth to a boil and place raw shrimp on a strainer spoon and cook in broth for about 1-2 minutes until pink and cooked. Remove shrimp from broth and set aside.

11. Pour broth through a fine strainer to remove any scum or fat and return the broth into the pot. The broth should be clear.

12.Taste the broth and adjust seasoning if needed.

Cook ground pork

1 tablespoon cooking oil 

1 tablespoon minced lemongrass 

1 tablespoon chopped garlic 
½ pound ground pork
1 teaspoon red pepper powder 
½ teaspoon salt 

¼ teaspoon pepper 

1. Turn stove on medium high heat and add the oil, lemongrass and garlic to a small pan.

2. Stir fry the lemongrass and garlic cooking them until fragrant.

3. Add in the ground pork and break it up.

4. Pour in the red pepper powder, salt and pepper mixing it up with the pork until cooked through. Remove from heat and set aside.

Assemble dish

1 package tapioca noodles (hủ tiếu dai) or Malony Harusame 

Water to cook noodles

Garlic chives, cut in 1 ½ inch pieces 

Chopped Cilantro

Fried garlic 

Fried shallots 

Chopped pickled chili peppers 

Mung bean sprouts
Chinese celery, cut in 1 ½ inch pieces
Crown daisies
Lime wedges

1. When pork loin is cool, slice thinly, transfer to a plate and set aside.

2. Bring a pot of water to a boil and add the noodles. Cook the noodles according to the directions on the package. Then rinse and drain the noodles and set them aside.

3. To serve, add cooked noodles, meats, and shrimp in a large bowl.

4. Then garnish with garlic chives, cilantro, fried shallots, fried garlic, and chili peppers.

5. Bring broth to a boil and pour hot broth into noodle bowl.

6. Top with bean sprouts, Chinese celery, and crown daisies.Top with lime juice.

Enjoy!

Hủ Tiếu Nam Vang Khô | Vietnamese Noodles with Pork and Shrimp Recipe

Ingredients & Cooking Directions for Hủ Tiếu Nam Vang

Kitchen Equipment used in this Video

Stainless steel bowls: http://amzn.to/2zwtGPw      

Colander: http://amzn.to/2mBNdTP   

Cooker: http://amzn.to/2gRxx0Z   

Cookware: http://amzn.to/2zgCfNo   

Cooking gloves: http://amzn.to/2mcNotv

Vegetable peeler: http://amzn.to/2jBdClk

Paper towels: http://amzn.to/2nBPAru 

Glass measuring cups: http://amzn.to/2jynqwe 

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

Straining ladle: http://amzn.to/2nBO5tk    

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

Serving bowl: http://amzn.to/2zSQuJU

Estimated Servings: 4-5

Make broth

2 ounces dried squid 

2 pounds pork bones

5 quarts water

1 large daikon 

1 small onion, peeled 

2 garlic cloves,peeled 

2 ½ tablespoons salt 

3 ounces rock sugar 

½ teaspoon peppercorns 

4 tablespoons fish sauce 

½ pound pork loin

½ pound shrimp, peeled & deveined

1. Soak the squid in water for 30 minutes, drain rinse and drain again.

2. Place pork bones in a pot, fill it up with water to cover the bones and cover pot with a lid. Turn stove on high and bring water to a boil. Once water is boiling, cook bones in boiling water for 15 minutes uncovered. You will see impurities of the bones at this point. Skim the impurities as often as needed. Drain bones, wash them thoroughly, and drain them again. Set aside.

3. Peel and cut daikon into four pieces. Set aside.

4. Microwave garlic cloves and onion for 3 minutes to bring out fragrance.

5. In a large pot, add pork bones and 5 quarts water turning stove on high heat. Cover the pot with a lid and allow broth to come to a boil.

6. When broth comes to a boil, turn heat down to medium low and add in squid, daikon, onion, garlic, salt, rock sugar, peppercorns, and fish sauce.

7. Simmer broth uncovered for about 1 hour skimming the foam off the top as often as needed.

8. Remove the pork bones, squid, onion, garlic and daikon from the broth.

9. Add pork loin to the broth cooking it for about 20-25 minutes or until fully cooked. To check if it is fully cooked, pierce the center with a knife. It is done with juices run clear. Remove from broth and set aside to cool.

10. Bring broth to a boil and place raw shrimp on a strainer spoon and cook in broth for about 1-2 minutes until pink and cooked. Remove shrimp from broth and set aside.

11. Pour broth through a fine strainer to remove any scum or fat and return the broth into the pot. The broth should be clear.

12.Taste the broth and adjust seasoning if needed.

Prepare ground pork & liver

1 tablespoon cooking oil 

1 tablespoon minced lemongrass 

1 tablespoon chopped garlic 
½ pound ground pork
1 teaspoon red pepper powder 
1 teaspoon salt 

¼ teaspoon pepper  

½ pound pork liver

1 teaspoon white vinegar

Water to cook liver

1. Turn stove on medium high heat and add the oil, lemongrass and garlic to a small pan.

2. Stir fry the lemongrass and garlic cooking them until fragrant.

3. Add in the ground pork and break it up.

4. Pour in the red pepper powder, ½ teaspoon salt and pepper mixing it up with the pork until cooked through.

5. Transfer ground pork into a bowl and set aside.

6. Wash the pork liver thoroughly, pat dry and set aside.

7. Fill a small pot ½ way up with water, add ½ teaspoon salt and vinegar bringing it to a boil.

8. Then turn heat down to medium and add in liver.

9. Simmer the liver for about 15-20 minutes, or until the liver feels firm and is cooked through. It is fully cooked when you pierce the middle of the liver with the knife and juices run clear.

10. Transfer the cooked liver into a bowl of ice water to prevent the liver from turning dark.

11. Allow liver soak for 15 minutes in ice water, slice thinly, and set aside.

Assemble dish

1 package tapioca noodles (hủ tiếu dai) or Malony Harusame 

Water to cook noodles

1 tablespoon dark soy sauce 

1 tablespoon oyster sauce 

1 tablespoon hoisin sauce 

1 teaspoon red wine vinegar 

1 tablespoon sugar 

Cooked quail eggs, peeled 

Chopped roasted peanuts 

Fried garlic 

Fried shallots 

Garlic chives, cut in 1 ½ inch pieces 
Chopped cilantro

Chopped pickled chili peppers 
Mung bean sprouts
Chinese celery, cut in 1 ½ inch pieces

Crown Daisy
Lime wedges

1. When pork loin is cool, slice thinly, transfer to a plate and set aside.

2. Bring a pot of water to a boil and add the noodles. Cook the noodles according to the directions on the package. Then rinse drain the noodles and set them aside.

3. To make the sauce, add ½ cup broth to a sauce pan and bring to a boil. Then add in soy sauce, oyster sauce, hoisin sauce, vinegar and sugar mixing to combine. Transfer to a bowl and set aside.

4. To serve, add cooked noodles, ground pork and sauce into a large bowl. Mix the noodles and ground pork to coat with the sauce.

5. Then place liver and pork slices, shrimp and quail eggs, garlic chives, cilantro, peanuts, fried shallots, fried garlic, chili peppers, bean sprouts, Chinese celery, and crown daisies.

6. Top everything with lime juice. Serve with a bowl of broth on the side.

Enjoy!