Friday, February 16, 2018

Chocolate Brownies with Walnuts Recipe


1/2 cup All Purpose Flour
1/2 tsp. Kosher Salt
1 cup Sugar
7 oz. Dark Chocolate
1 tsp. Vanilla Extract
2 medium Eggs
1 cup Walnuts

Roast 1 cup Walnuts for about 10 minutes on low heat.
Mix 1/2 cup All Purpose Flour with 1 cup Sugar and 1/2 tsp. Kosher Salt.
Melt 7oz Dark Chocolate.  Add in the flour mixture.  Add in 2 medium Eggs and 1 tsp. Vanilla Extract. Mix well and add in the Walnuts.  Mix and bake at 350 degrees F. for 20-25 minutes. 

Friday, February 9, 2018

Súp Măng Cua (Vietnamese Asparagus Crab Soup) Recipe

2 lbs Pork Bones
Kosher Salt
1 Onion
3oz Rock Sugar
1 can Asparagus
2 Egg Whites
1 1/2 cup Tapioca Mixture (1 1/2 cup water + 3/4 cup Tapioca Starch)
1 Crab
1/2 tsp. White Pepper
1 Tbsp. White Cooking Wine
1 Tbsp. Sesame Oil

Fill a pot with water, bring to a boil and add in 1 tsp. Kosher Salt.  Add in 2 lbs. Pork Bones.  Blanch the bones and rinse with water once you’re done.  Set it aside.

Fill a large pot with water about 15 cups. Add in the blanched bones and 1 tsp. Kosher Salt. Bring to a high simmer. Remember to skim the broth. Once it starts to boil add in 1 peeled Onion and 3oz Rock Sugar.  Continue to let it simmer for 1 hour and 30 minutes. 

Rinse and cut 1 can of Asparagus, set aside. Separate 2 Eggs, you’ll need 2 Egg Whites. Mix 1 1/2 cup water with 3/4 cup Tapioca Starch and set aside.

After 1 hour and 30 minutes, remove the Onion and the Pork Bones.  Skim the broth to make sure you have a nice clean clear broth. Steam 1 Crab, remove the meat and add it into the broth. Add in 1/2 tsp. White Pepper. Add in 1/2 tsp. Kosher Salt. Add the Asparagus. Bring the pot to a high simmer, stir the soup and gradually pour in the Tapioca mixture.  You don’t need to pour the whole mixture into the soup, just enough to thicken it or a consistency you like.  Next pour in the Egg Whites. Add 1 Tbsp. White Cooking Wine and 1 Tbsp. Sesame Oil. Mix well and serve hot.

Friday, November 17, 2017

Thịt Bò Sốt Me (Beef with Tamarind Sauce Stir-fry) Recipe

1 lb. Beef
3 oz. Tamarind
1 Carrot
1 Tomato
minced Garlic
chopped Shallots
Crushed Roast Peanuts
1 tsp. Annatto Seed Oil
1 Onion
1 tsp. Sesame Oil
Green Onions
Black Pepper
Shrimp Chips

Cut 1 lb. Beef into slices.  Place in a bowl, add in 1 tsp. minced Garlic, 1 tsp. chopped Shallots, 1 tsp. Annatto Seed Oil, 1 tsp. Oyster Sauce, 1 tsp. Sesame Oil, 1 tsp. Sugar and some Black Pepper. Mix well, cover with plastic wrap and set aside for about 30 minutes or longer. 

Boil some water add in 3 oz. Tamarind then strain to get the Tamarind Juice. 

Cut 1 Onion, 1 Carrot, Tomato and Green Onions.  Set aside. 

In pan, add 1 Tbsp. Olive Oil and 1 Tbsp. minced Garlic.  Saute and add in the Tamarind Juice.  Add in 2 tsp. Sugar.  Mix and remove from heat and set aside.

In a different pan, add 2 Tbsp. Olive Oil. Add 1 Tbsp. minced Garlic and 1 Tbsp. chopped Shallots. Saute for a few seconds, add in the Beef and Onions.  Add in 2 tsp. crushed Roast Peanuts, Carrot, Green Onions and mix.  

Add in the Tamarind Sauce, Sugar (to taste) and Black Pepper.  Stir and remove from heat and garnish with some Cilantro. Serve with Shrimp Chips.

Friday, November 10, 2017

Canh hẹ nấu đậu hũ (Vietnamese Tofu with Chives Soup) Recipe

1 block Tofu
6 Shrimp
1 handful Chives
minced Garlic
Kosher Salt
1 tsp. Sugar
Black Pepper
1 Tbsp. Olive Oil
6 cups Water
chopped Green Onions

Peel and devein 6 Shrimp, then chop. Add 1 tsp. minced Garlic, pinch of Kosher Salt, and some Black Pepper. Then set aside.

Cut 1 block of Tofu, you can use soft or firm Tofu.  

Cut 1 handful Chives, about 2 inches long. 

In a small pot, add in 1 Tbsp. Olive Oil and 1 Tbsp. minced Garlic.  Saute until slightly brown, add in the Shrimp.  Stir-fry for a few seconds and add in 6 cups Water. Bring to a high simmer and add in the Tofu. 

Season with 1/2 tsp. Kosher Salt, 1 tsp. Sugar and 1 Tbsp. Fish Sauce.  Add in the Chives, chopped Green Onions and some Black Pepper.  Remove from heat and serve hot.

Sunday, November 5, 2017

Cá Chưng Tương Hột (Fish Steamed with Whole Soybean) Recipe

1 Fish (Bass or Tilapia)
Chopped Shallots
Minced Garlic
Kosher Salt
1/2 tsp. Sugar
Black Pepper
Green Bell Pepper
Bean Thread
Wood Ear Mushroom
Olive Oil
Whole Grain Soybean Sauce
Soy Sauce
Green Onions
Chili Peppers

First, clean and rinse fish.  You can use a Red Tilapia like in this video or a Bass Fish.  Cut slits on both sides of the fish. 

In a small bowl, mix 2 tsp. chopped Shallots, 2 tsp. minced Garlic, 1/8 tsp. Kosher Salt, 1/2 tsp. Sugar and Black Pepper.  Stuff some of the mixture inside the fish and around it. Let it marinate for 15 minutes.

Cut some Carrots into strips (about 1 cup). Cut some Ginger into strips (about 1/4 cup). Cut 1 whole Green Bell Pepper into strips. Cut 1/2 of 1 Onion. Cut 1/2 of 1 Tomato. Soak some Wood Ear Mushroom and Bean Thread until soften and chop the Wood Ear Mushroom (about 1/3 cup). 

In a pan, add 2 Tbsp. Olive Oil.  Add 1 Tbsp. minced Garlic, 1 tsp. chopped Shallots, Ginger, Carrot, Green Bell Pepper, Onion, 1/2 tsp. Sugar and stir for about 1 minute. Remove from heat and set aside.

To make the sauce, add 1 1/2 Tbsp. Olive Oil, 1 Tbsp. minced Garlic, some chopped Shallots and 1/2 tsp. Sesame Oil. Saute until slightly brown and add in 3 Tbsp. Whole Grain Soybean Sauce. Season 2 tsp. Sugar (add more as need), 1 tsp. Soy Sauce and mix well.  Remove from heat. 

Place some Wood Ear Mushroom and Bean Thread on a plate and then place the fish on top.  Stuff the stir-fry inside the fish and around it. Pour the sauce onto the fish. Place some more Bean Thread on top.  Have your steamer ready, steam for 10 minutes. 

After 10 minutes, open the steamer place some Tomato and the more of the stir-fry on top.  Cover and continue to let it seam for 15 minutes or until fish is cooked (depends on the size of your fish). 

Cut some Green Onions, Chili Peppers and Cilantro to garnish.  Serve with family meal.