Durian Crepe & Pandan Crepe Recipe/ Cách Làm Bánh Crepe Sầu Riêng & Lá Dứa

Ingredients & Cooking Directions for Durian Crepe & Pandan Crepe

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Estimated serving: makes 8 crepes

Cream filling

1 cup cold heavy whipping cream

¼ cup powdered sugar

1 teaspoon vanilla extract

1 cup durian flesh

2 small mangoes

1. Place the mixer bowl and beater in the freezer for 10 minutes. Then pour in the cold cream, sugar and vanilla beating on medium speed until stiff peaks form. Place whipped cream in refrigerator until ready to use.

2. Mash durian in a bowl, cover with plastic wrap and store in refrigerator until ready to use.

3. Peel mangoes, dice them, place in a bowl and cover with plastic wrap storing in refrigerator until ready to use.

               

 Crepe

1 cup all-purpose flour
4 large eggs

1 cup whole milk

½ cup coconut milk

4 tablespoons sugar

1/8 teaspoon salt
¼ cup warm water

2 pandan leaves

¼ teaspoon durian paste

2 tablespoons water

1 tablespoon melted butter

1. In a blender, add flour, eggs, whole milk, coconut milk, cold water, sugar and salt blending until smooth (about 40 seconds).

2. Pour batter through a sieve into a bowl to ensure there are no lumps and has a smooth consistency.

3. Cover the batter with plastic wrap and allow mixture to rest for 30 minutes in the refrigerator.

4. Cut the pandan leaves into small pieces and add it into a blender with the warm water. Blend until green liquid forms, pour into a container through a sieve, and set aside.

5. Add durian paste to 2 tablespoons of water, mix to combine and set aside.

6. After the crepe batter rested, divide the batter evenly into 2 separate bowls. Add 2 tablespoons of pandan liquid to one bowl and mix to combine. Then add durian water mixture to the other bowl and mix to combine.

7. Brush a thin layer of melted butter all over the inside of a nonstick pan. Turn stove on medium heat, stir the batter and pour in about 1/3 cup into the pan swirling it to create a thin round crepe.

8. Cook crepe for about 1-2 minutes until the top is dry and the edged pull away from the pan easily. Remove the crepe from the pan and set it on a cooling rack. Repeat the cooking process until all the batter is cooked.

9. Once crepe cools, add ¼ cup dollop of whipped cream on the crepe leaving the smooth on the outside. Add about 2 tablespoons of fruit on top of the whipped cream and fold the 4 sides of the crepe like a square. Repeat this process until all the crepes and fillings are used up.Place the filled crepes in the refrigerator until ready to serve. Serve cold.

Enjoy!

Crème Caramel / Leche Flan / Caramel Custard Pudding

Ingredients & Cooking Directions for Creme Caramel Flan

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Estimated servings: 4

Caramel

1 teaspoon butter

¾ cup sugar 

1 teaspoon lemon juice

1. Preheat oven to 325 degrees.
2. Butter inside of ramekins and set aside.
3. Turn stove on medium heat and add sugar and lemon juice into a small pan swirling occasionally until caramel begins to turn amber, 5-6 minutes.
4. Quickly divide caramel between 4 ramekins, swirling ramekins to coat bottoms evenly, set aside.

Custard

1 ½ cups whole milk

3 large eggs

1 large egg yolk

3 tablespoons sugar

1/8 teaspoon salt

1 teaspoon vanilla extract 

1. In a medium pot, heat milk over medium heat until hot, but not boiling. Remove heat and set aside.
2. In a medium bowl, add eggs, egg yolk, sugar, and salt whisking to combine. While whisking, pour in milk into the egg mixture a little at a time until all the milk is added.
3. Then pour vanilla extract into the mixture and whisk to combine.
4. Strain custard through a fine sieve into a large liquid measuring cup and divide custard evenly among ramekins.
5. Transfer ramekins to baking pan and add enough boiling water to come halfway up the sides of the ramekins.
6. Bake until custards are just set, about 30 minutes.
7. Remove ramekins with tongs from hot water and allow to cool.
8. Cover ramekins with plastic wrap and refrigerate until cold, at least 3 hours.
9. Unmold by running a sharp knife around inside of each ramekin and invert onto a serving plate, gently shaking to release.

Enjoy!

Banh Tom Chien – Shrimp and Sweet Potato Fritters Recipe - Cách làm Bánh Tôm Chiên Giòn

Ingredients & Cooking Directions for Shrimp and Sweet Potato Fritters

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Estimated servings: 15 large fritters

Mix the batter

1 ½ cups all- purpose flour

1 cup self-rising flour 

1 teaspoon baking powder 

1 teaspoon turmeric 

1 teaspoon salt 

2 ½ cups water

1. In a bowl add the batter ingredients mixing it with a whisk until smooth with no lumps.

2. Allow batter to rest for 30 minutes at room temperature.

Fry the fritters

15 large shrimp, peeled, deveined, tail on

½ teaspoon salt 

1 teaspoon pepper 

1 teaspoon minced garlic

1 Japanese sweet potato

1 yam

4 cups vegetable oil 

1. Peel and shred potato and yam.

2. Add 1 teaspoon salt into 2 quarts water and mix the sweet potato in the salt water. Soak the potato in the salty water for about 30 minutes. Then drain, rinse, and set sweet potato shreds aside.

3. Add salt, pepper and garlic to shrimp, mix it up, cover with saran wrap and marinate it in the refrigerator for about 30 minutes. 

4. Heat oil in a large pan 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. Add a handful of yam shreds into the batter then arrange it neatly into a round mold, top it off with a shrimp pressing it down and remove the mold. Fry the fritters on medium high heat until golden brown on both sides (about 12-15 minutes) with shrimp fully cooked. Repeat process until ingredients are used up. Remove the fritters and place on a rack to drain excess oil.

To serve

Lettuce

Mint

Cilantro

Sliced cucumber

Pickled carrots & daikon recipe

Dipping sauce recipe

To serve, place a piece of the shrimp fritter and some herbs, cucumbers and pickled carrots and daikon on a lettuce leaf and fold into a wrap, dip into the sauce and eat.

Enjoy!

Vietnamese Mini Pancakes Recipe (savory) – Banh Khot - Cách làm Bánh Khọt

Ingredients & Cooking Directions for Vietnamese Savory Mini Pancakes

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Estimated servings: 30 mini pancakes

Mix the batter

2 cups banh khot flour or rice flour

1 tablespoon corn starch

1 teaspoon turmeric powder

½ teaspoon salt

1 teaspoon sugar    

1 cup cooked white rice

½ cup cooked split mungbeans

1 ¾ cups coconut cream

1 can Coco Rico soda (12 fluid ounces) or club soda

1 cup chopped green onions

1. In a large bowl, add flour, corn starch, turmeric powder, salt and sugar whisking to combine. Set aside.

2. In a blender, add the rice, mung beans and coconut cream blending until smooth. Then pour it into the flour mixture and stir to combine.

3. Pour in the soda and stir it into the mixture until smooth and there are no more lumps. Then add in green onions and incorporate into mixture.

4. Allow mixture to rest for about 30 minutes at room temperature before cooking.

Cook the pancakes

1 pound small shrimp, peeled and deveined

1 teaspoon salt

½ teaspoon pepper

1 teaspoon minced garlic

Vegetable oil

1. Add salt, pepper and minced garlic to the shrimp, mix it up and cover with saran wrap. Allow shrimp to marinate for about 30 minutes or more in the refrigerator.

2. Heat an “Aebleskiver Pan” on high and add about 1 teaspoon of oil to each well. Brush oil all over the inside of the wells to coat.

3. Fill the batter into each well ¾ of the way up. Allow batter to cook for 2 minutes on medium high heat covered and then quickly place 1 shrimp on top of each pancake.

4. Once shrimped placed on pancake, cook for about 2-3 minutes covered. When the edges separate from the wells, flip the pancakes over to cook on the other side for about 1 minute brushing some oil on the edges of each pancake.

5. Remove the mini pancakes from the wells with a flat utensil or a spoon, starting from the edges and scooping inward and transfer to a rack. (If the batter breaks apart or stick to the pan, it might not be done yet. Continue to let the batter cook until crispy on the outside before trying to remove again.)

6. Repeat the cooking process until shrimp and batter are used up.

To Serve

Lettuce

Mint

Perilla leaves

Cilantro

Sliced cucumber

½ cup vegetable oil
½ cup chopped green onions

Pickled carrots and daikon

Dipping sauce recipe

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.  Spoon onion oil on top of mini pancakes.

2. To serve, place a mini pancake and some herbs, cucumbers and pickled carrots and daikon on a lettuce leaf and fold into wrap, dip into the sauce and eat.

Enjoy!

How to make Vietnamese Dipping Sauce - Cách Pha Nước Chấm

Ingredients & Cooking Directions for Vietnamese dipping fish sauce

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Estimated servings: Makes about 2 cups

½ cup warm water

½ cup fish sauce 

½ cup sugar 

2 tablespoons white vinegar 

1 tablespoon lime juice

1 tablespoon shredded carrots

1 teaspoon minced garlic

½ teaspoon sliced Thai chili pepper

1. In a bowl add fish sauce, water and sugar stirring until sugar completely dissolves.

2. Add in the rest of ingredients and stir until combined. Taste the sauce and adjust seasoning if needed. Add more lime juice for sourness, fish sauce for saltiness, and sugar for sweetness.

Enjoy!

Vietnamese Pickled Carrots and Daikon - Cách Làm Đồ Chua

Ingredients & Cooking Directions for Vietnamese Pickled Carrots and Daikon

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Estimated servings: Makes about 7 cups

2 ½ cups warm water

1 cup white vinegar 

2 tablespoons sugar 

1 tablespoon salt 

1 Jalapeño pepper

1 Fresno pepper

1 pound carrots

1 pound daikon

1. In a large measuring cup, combine water, vinegar, sugar and salt whisking until salt and sugar dissolves. Set aside.
2. Remove seeds and ribs from peppers and slice in thin strips. Set aside.
3. Peel and shred carrots and daikon. Place vegetables and peppers in a bowl and mix them up.
4. Add peppers and vegetables in a jar with an air-tight lid and pour in the liquid over the vegetables.
5. Pickles can be used immediately, or for best results, seal container and refrigerate at least overnight. Pickles can last for about 3 weeks in the fridge.

Enjoy!

5 HEALTHY SMOOTHIES recipes (for breakfast, weight loss, healthy skin, & detoxing)

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Ingredients & Directions for Red Smoothie

Servings: 1

1 cup freshly squeeze orange juice
½ cup beet chunks

½ cup frozen raspberries

1 cup plain Greek yogurt

1 teaspoon raw honey

½ cup ice

Place ingredients in a blender and blend until smooth.

Ingredients & Directions Orange Smoothie

Servings: 1

2 cups freshly squeeze orange juice
½ cup carrot chunks
½ cup frozen mango chunks
1 cup frozen pineapple chunks
½ cup ice

Place ingredients in a blender and blend until smooth.

Ingredients & Directions Yellow Smoothie

Servings: 1

2 cups coconut milk
1 cup frozen mango chunks

1 cup frozen pineapple chunks

½ cup frozen ripe papaya chunks

Place ingredients in a blender and blend until smooth.

Ingredients & Directions Green Smoothie 

Servings: 1

1 cup spinach
½ cup parsley
¼ cup mint
1 cup frozen banana slices
2 cups coconut milk

Ingredients & Directions Pink Smoothie

Servings: 1

¼ cup frozen blueberries
¼ cup frozen blackberries
¼ cup frozen strawberries
¼ cup frozen banana slices
2 cups coconut milk
1 teaspoon raw honey

Health Benefits

Oranges: Source of vitamin C, antioxidants, fiber, folate and potassium.  Promotes heart health, kidney health, prevents anemia, radiant skin and boosts immune system.

Beets:  Source of folic acid, vitamin C, potassium, iron and fiber. Beets help with lowering blood pressure, detoxing the liver, protection from cancer, boosts energy, improve digestion and protects from premature aging.

Raspberries: Source of vitamin A, C, E, antioxidants, copper, iron, magnesium, potassium and phytochemicals. Promote weight loss, immune system, healthy skin and eye health.

Greek yogurt: Source of protein, vitamin A, vitamin B12, and calcium. Promotes brain function, cardiovascular health, workout recovery, and healthy thyroid function.

Raw honey: Contains phytonutrients, mild antibacterial and antioxidant properties. Promotes wound management, weight loss, energy, and nourishing skin.

Carrots: Source of vitamin A in the form of beta-carotene, fiber, vitamin C, antioxidants, vitamin K, folate, and potassium. These nutrients are good for improving vision, preventing cancer, promotes healthier skin, detox liver, and helps prevent infection and heart disease.

Mangoes: Source of vitamin A in the form of beta-carotene, fiber, vitamin C, antioxidants, probiotic fiber, and potassium. Great for preventing cancer, lowering cholesterol, promotes eye health and good for skin.

Pineapples: Source of vitamin C, potassium, calcium, beta carotene, calcium, fiber and folate. Promotes eye health, joint and muscle health, and boosts immunity and improves blood circulation.

Coconut milk: Source of fiber, protein, vitamin C, E, B1, B3, B5, B6 and calcium. Promotes heart health, weight loss, healthy digestion, and relieves constipation.

Papayas: Source of potassium, fiber, vitamin C, vitamin A, folate, and antioxidants. Improves digestion, skin health, eye health, and hair growth.

Spinach: Source of vitamin A, B2, B6, C, E, K, zinc, folate, iron, copper, calcium, and potassium. Promotes bone health, good eyesight, healthy blood pressure and boosts metabolism.

Parsley: Source of vitamin A in the form of beta-carotene, vitamin C, vitamin K, flavonoids, and folate. Promotes fresh breath, lowering blood sugar, and improvement of bone health.

Mint: Source of vitamin A in the form of beta-carotene, antioxidants, and phytonutrients. Mint promotes digestion, oral health, and remedy for nausea.

Banana: Source of potassium, antioxidants, vitamin B6, vitamin C, magnesium, fiber and protein. Promote healthy digestion, weight loss, helps with reducing exercise-related muscle cramps and soreness. 

Blueberries: High in antioxidants, fiber, potassium, folate, vitamin C, and K. This helps combats aging, boosts brain function, fights cancer, supports digestion, promotes heart health, good for skin, and aids in weight loss.

Blackberries: High in antioxidants, vitamin A, thiamine, riboflavin, niacin, folate, vitamin C, vitamin E, calcium, iron, and potassium. These nutrients help with weight loss, improved digestion, cognitive functions, maintaining healthy glowing skin, and healthy eyes and bones.

Strawberries: Source of vitamin C, antioxidants, potassium, folic acid, and fiber. Promotes cardiovascular health, healthy vision, healthy skin, prevent cancer and improves brain function.

5 HEALTHY JUICE recipes (for weight loss, healthy skin, detoxing, and cleansing)

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Ingredients & Directions for Neat Beet Juice

Servings: 1

3 cups red beet chunks

1 red apple, washed & cut into pieces

2 oranges, peeled

1 lemon, peeled

2 cups pineapple chunks

1 inch piece ginger, peeled

Turn juicer on, add ingredients into juicer, extract juice, pour in a glass, and stir.

Ingredients & Directions Orangey Carrot Juice

Servings: 1

4 carrots, peeled

2 oranges, peeled

1 cup gold beet chunks

1 red apple, washed & cut into pieces

1 lemon, peeled

1 inch piece ginger, peeled

Turn juicer on, add ingredients into juicer, extract juice, pour in a glass, and stir.

Ingredients & Directions Yellow Mellow Juice

Servings: 1

4 cups pineapple chunks

2 cups gold beet chunks

1 red apple, washed & cut into pieces

2 oranges, peeled

1 inch piece ginger, peeled

1 lemon, peeled

Turn juicer on, add ingredients into juicer, extract juice, pour in a glass, and stir.

Ingredients & Directions Lean Green Juice

Servings: 1

4 cups kale, washed

5-inch piece cucumber

3 cups parsley, washed

3 celery sticks

2 cups pineapple chunks

2 green apples, washed & cut into pieces

5 large mint leaves

1 inch piece ginger, peeled

Turn juicer on, add ingredients into juicer, extract juice, pour in a glass, and stir.

Ingredients & Directions Very Berry Juice

Servings: 1

1 cup blackberries, washed

1 cup blueberries, washed

2 cups strawberries, washed stems removed

2 green apples, washed & cut into pieces

2 cups pineapple chunks

2-inch piece ginger, peeled

Turn juicer on, add ingredients into juicer, extract juice, pour in a glass, and stir.

Health Benefits

Beets:  Source of folic acid, vitamin C, potassium, iron and fiber. Beets help with lowering blood pressure, detoxing the liver, protection from cancer, boosts energy, improve digestion and protects from premature aging.

Apples: Source of vitamin A, B1, B2, B6, C, E, K, potassium, fiber and calcium. Promotes healthy weight loss, heart health, digestion, boost brain function and lowers bad cholesterol.

Oranges: Source of vitamin C, antioxidants, fiber, folate and potassium.  Promotes heart health, kidney health, prevents anemia, radiant skin and boosts immune system.

Lemons: Source of vitamin B6, C, potassium, and folate. Promotes heart health, weight loss, kidney health, and digestion.

Pineapples: Source of vitamin C, potassium, calcium, beta carotene, calcium, fiber and folate. Promotes eye health, joint and muscle health, and boosts immunity and improves blood circulation.

Ginger: Source of phytonutrients which fights against inflammation which combats against cancer, heart disease and other chronic inflammation in the body. Can treat many forms of nausea, reduce muscle pain, soreness, treat chronic indigestion, and fights infections.

Carrots: Source of vitamin A in the form of beta-carotene, fiber, vitamin C, antioxidants, vitamin K, folate, and potassium. These nutrients are good for improving vision, preventing cancer, promotes healthier skin, detox liver, and helps prevent infection and heart disease.

Kale: Source of vitamin A, B6, C, K, antioxidants, folate, iron, potassium, fiber, and calcium. Promotes heart health, fights cancer, weight loss, healthy vision, and brain function.

Cucumbers: Source of vitamin A, C, folic acid, magnesium, potassium and water. Promotes healthy skin, heart health, kidney health, hydration, flushes out toxins, aids in weight loss.

Parsley: Source of vitamin A in the form of beta-carotene, vitamin C, vitamin K, flavonoids, and folate. Promotes fresh breath, lowering blood sugar, and improvement of bone health.

Celery: Source of vitamin, A, B6, C, K, folate, potassium, phytonutrients, calcium and antioxidants. Promotes weight loss, digestion, healthy vision, combats cancer, and reduce inflammation.

Mint: Source of vitamin A in the form of beta-carotene, antioxidants, and phytonutrients. Mint promotes digestion, oral health, and remedy for nausea.

Blackberries: High in antioxidants, vitamin A, thiamine, riboflavin, niacin, folate, vitamin C, vitamin E, calcium, iron, and potassium. These nutrients help with weight loss, improved digestion, cognitive functions, maintaining healthy glowing skin, and healthy eyes and bones.

Blueberries: High in antioxidants, fiber, potassium, folate, vitamin C, and K. This helps combats aging, boosts brain function, fights cancer, supports digestion, promotes heart health, good for skin, and aids in weight loss.

Strawberries: Source of vitamin C, antioxidants, potassium, folic acid, and fiber. Promotes cardiovascular health, healthy vision, healthy skin, prevent cancer and improves brain function.

Korean Fried Chicken Wings (Yangnyeom Tongdak-양념통닭) - Korean Spicy Sweet Fried Chicken Recipe

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Ingredients & Cooking Directions for Korean Spicy Sweet Fried Chicken 

Estimated Servings: 4

Chicken:

2 pounds chicken pieces, split at the joint, tips removed

3 tablespoons buttermilk

½ cup potato starch

1 teaspoon baking powder

½ teaspoon salt

¼ teaspoon ground blackpepper

½ teaspoon garlic powder

6 cups vegetable oil

1 teaspoon white sesame seeds

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. Pour buttermilk on chicken and massage it all over chicken pieces.

3. In a bowl with a lid, add potato starch, baking powder, salt, pepper, garlic powder and whisk to combine. Add chicken to the potato starch mixture, cover bowl with lid and shake the bowl to coat all the chicken pieces with the potato starch mixture. Make sure to shake off the excess 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. Transfer chicken to a rack to drain.

Sauce:

1 teaspoon vegetable oil

1 teaspoon minced garlic

3 tablespoons gochujang (Korean red pepper paste)

¼ cup ketchup

1 tablespoon apple cider vinegar

1 tablespoon Mirin

2 tablespoons honey

1 tablespoon soy sauce

1 teaspoon Dijon mustard

1. Turn your stove on medium heat and add oil to large pan. Stir fry garlic until fragrant and then add in the rest of the sauce ingredients mixing them to combine. Turn your stove on low heat and allow sauce to simmer for about 2-3 minutes or until thicken.

2. Add fried chicken to the sauce and mix to coat chicken with the sauce. Transfer to a serving plate and top with white sesame seeds.

Enjoy!