Thịt Kho Tàu / Caramelized Pork and Eggs

Ingredients & Cooking Directions for Thịt Kho Tàu - Caramelized Pork and Eggs

Kitchen Equipment used in this Video

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Estimated Servings: 4-5

Marinate the pork

2 pounds pork shoulder, cubed into 2 inch pieces

2 tablespoons vegetable oil

1 tablespoon salt

1 teaspoon pepper

3 tablespoons fish sauce

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

3 tablespoons vegetable oil

1 tablespoon chopped ginger

1 tablespoon chopped garlic

1 tablespoon chopped red onions

1- 12 ounce can Coco Rico

2 cups water

3 tablespoons sugar

8 boiled eggs, peeled 

¼ cup chopped green onions

1 tablespoon thick dark soy sauce (optional)

Steamed rice 

Pickled mustard greens 

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

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Servings: 8 boiled eggs

2 cups water

8 large eggs

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

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Estimated Servings: 4-5

2 cups rice

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)

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Estimated servings: 2 quarts

Ingredients

2 pounds mustard greens

1 large yellow onion

4 quarts water

½ cup course sea salt

1 cup sugar

3 tablespoons white vinegar

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

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

Long chopsticks: http://amzn.to/2mSw6yK
Stainless steel bowls: http://amzn.to/2zwtGPw

Estimated servings: 4

Prepare shrimp

2 pounds large whole shrimp

2 teaspoons sugar

1 teaspoon salt

½ teaspoon ground pepper

1 tablespoon minced garlic

1 tablespoon minced shallot

1 tablespoon chopped green onion (white part only)

1 tablespoon fish sauce

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

3 tablespoons vegetable oil

1 tablespoon minced garlic

1 tablespoon minced shallot

1 tablespoon dry white wine

1 teaspoon paprika

½ cup coconut juice

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!

Shrimp Tempura

Ingredients & Cooking Directions for Shrimp Tempura

Kitchen Equipment used in this Video

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Colander: http://amzn.to/2mBNdTP 

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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 

Foil: http://amzn.to/2mZsHA0  

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

2 cups tempura flour

¾ cup ice-cold water

1 egg

Vegetable oil

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.

7. Between batches, remove the batter crumbs which will burn and turn the oil darker if left in pan.

8. Place on rack to drain excess oil.

Serve

1 shiso leaf (optional)

Tempura sauce

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

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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  

Foil: http://amzn.to/2mZsHA0   

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

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

Estimated servings: 8

Preparations

1 sheet nori (8X8 inches)

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

2 ½ cups tempura flour

1 egg

1 ½ cups ice-cold water

Vegetable oil

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

Tempura sauce

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

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Estimated servings: 1 ½ cup

1 cup water

4 tablespoons mirin

4 tablespoons shoyu (Japanese soy sauce)

1 teaspoon sugar

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!