Friday, January 30, 2015

Muc Xao Ot Xanh (Squid Stir-fry Green Chili Pepper)




Muc Xao Ot Xanh (Squid Stir-fry Green Chili Pepper)


Ingredients:
1 Large Squid
2 Large Green Chili Pepper
1 medium Carrot
Cilantro
2 Green Onions
1 Tbsp. Oil
1 tsp. minced Garlic
1 tsp. Strips of Ginger
1 Tbsp. Water
1 Tbsp. Oil
1 tsp. minced Garlic
1 tsp. Strips of Ginger
1 Tbsp. Black Bean with Garlic Sauce
1/2 tsp. Sugar
1/3 tsp. Salt
1 Tbsp. Rice Cooking Wine
Pinch of Salt


Rinse 2 Large Green Chili Pepper then cut into pieces and set aside. Rinse and peel medium size Carrot. Cut them diagonally into slices.
Cut 2 Green Onions about 2 inches long. Rinse some Cilantro and chop.
Onto the squid, rinse 1 Large Squid. Cut the tip of it and then slice the squid open. Cut the inside of squid. Start from one corner lightly cut, remember do not cut all the way.
When you're done turn the squid and cut the opposite direction.  It should look like a grid.  Be very careful not to cut through the squid.
Then cut into pieces. Boil some water add a pinch of Salt, drop in the squid for a few seconds.
Take it out and put in cold water. Drain the water out and set the squid aside.
In a pan add 1 Tbsp. Oil. Add 1 tsp. minced Garlic. Add 1 tsp. Ginger cut into strips.  Add some Green Onions and sauté for a few seconds.
Add in the squid, mix for about 20 seconds and set aside.
In a different pan add in 1 Tbsp. Oil.  Add 1 tsp. minced Garlic. Add 1 tsp. Ginger cut into strips.  Add white part of the Green Onions and sauté for a few seconds.
Add in the Carrots. Add 1 Tbsp. Water. Using high heat, add in the Green Chili Pepper. Mix for a few seconds.
Add in the squid.  Quickly add in 1 Tbsp. Black Bean Garlic Sauce.
Add 1/3 tsp. Salt and 1/2 tsp. Sugar.  Add 1 Tbsp. Rice Cooking Wine. Add in the rest of the Green Onions. Add some Black Pepper and chopped Cilantro and remove from heat.
Enjoy with a nice bowl of rice.

Friday, January 23, 2015

Orange Chiffon Cake (Banh Bong Lan Cam)




Orange Chiffon Cake (Banh Bong Lan Cam)
Ingredients:
100g Cake Flour
120g Sugar
7 Large Eggs
1/2 tsp. Cream Tartar
1 tsp. Baking Powder
90 mL Oil
80 mL Orange Juice
2 Tbsps. Orange zest
Pinch of Salt


You will need 2 Tbsps. Orange zest. Squeeze about 80 mL Orange Juice. 
First separate 7 Large Eggs. Beat the egg whites.  Add a pinch of Salt. Add 1/2 tsp. Cream Tartar.
Slowly add 120g Sugar. Beat until it stiffen.  Set aside.
Add 1 tsp. Baking Powder into the Egg Yolks. Add 80 mL Orange Juice. Add 2 Tbsps. Orange Zest.
Add 90 mL Oil. Mix until even. Sift in 100g Cake Flour. Mix well. Fold in the Egg Whites. Grease your Chiffon cake pan.
Pour in the batter. Tap to get rid of bubbles. Bake at 325 degrees F for 40 minutes or until toothpick comes out clean.
Take out of oven and leave on rack to cool. Enjoy this fluffy spongy cake.



Friday, January 9, 2015

Canh Khoai Mon (Vietnamese Taro Soup)




Canh Khoai Mon (Vietnamese Taro Soup)


Ingredients:
1.5 lb. Taro
Culantro (Ngo Gai)
Rice Paddy (Ngo Om)
5 Shrimp
1 Tbsp. Dried Shrimp
1 Tbsp. Olive Oil
1 tsp. minced Garlic
3 1/2 cups Water
1/2 tsp. Salt
Pinch of Sugar

1 tsp. Fish Sauce or to taste
Rinse about 1 1/2 lb. Taro. Then cut into large chucks. Put into a bowl and set aside.
Rinse and wash some Culantro and Rice Paddy.
In a pot add 1 Tbsp. Olive Oil. Add 1 tsp. minced Garlic.  Sauté for a few seconds. Add 5 Shrimp, remember to clean and devein. 
Add 1 Tbsp. Dried Shrimp, soaked in warm water before using.
Add 3 1/2 cups Water.  Once it starts to simmer, add Taro.
Skim the soup. Add 1/2 tsp. Salt. Pinch of Sugar. Add about 1 tsp. Fish Sauce or to taste.
Once the Taro soften the soup is almost ready.  To test to see if it's soft enough, poke a chop stick through one of the Taro.
If it goes through easily then your soup is ready. Chop the Culantro and Rice Paddy.  Then add into soup. 

Tuesday, January 6, 2015

Baked Potato Wedges (Khoai Tay Nuong)



Baked Potato Wedges (Khoai Tay Nuong)


Ingredients
2 lbs. Potato
4 Tbsps. Olive Oil
2 tsp. Paprika
1 tsp. Black Pepper
1 tsp. Cinnamon
1 tsp. Salt
1 tsp. Oregano
1 Tbsp. Garlic Powder


Cut 2 lbs. Potato. Place in a bowl.  Add 4 Tbsps. Olive Oil. Add 2 tsp. Paprika. Add 1 tsp. Black Pepper.
Add 1 tsp. Cinnamon.  Add 1 tsp. Salt. Add 1 tsp. Oregano. Add 1 Tbsp. Garlic Powder.
Mix well and let it sit for about 15 minutes. Lay it out on a baking sheet. Bake at 350 degrees F. for 35-40 minutes.
Remember to turn the potato after 20 minutes.



Wednesday, December 31, 2014

Japanese Cheesecake Cotton (Banh Bong Lan Pho Mai Kieu Nhat)




Japanese Cheesecake Cotton (Banh Bong Lan Pho Mai Kieu Nhat)
Ingredients:
280g Cream Cheese
6 Eggs
55g unsalted Butter
80mL Whole Milk
1 Tbsp. Orange Juice
120g Sugar
65g Cake Flour
20g Corn Starch
Pinch of Fine Sea Salt
1/4 tsp. Cream of Tartar
2 tsp. Vanilla Sugar

Using a double boiler add 55g unsalted Butter. Wait for the butter to melt, add in 80mL Whole Milk.
Add 280g Cream Cheese. Stir until it's nice and smooth. Set it aside.
Separate 6 Large Eggs.
Add in 1/4 tsp. Cream of Tartar into the Egg Whites. Add Pinch of Fine Sea Salt. Beat the eggs.  Add 2 tsp. Vanilla Sugar. Add 120g Sugar slowly.
Beat until it stiffens like this.
Mix 65g Cake Flour and 20g Corn Starch and set aside.
Add 1 Tbsp. Orange Juice into 6 Egg Yolks.  Beat the Eggs, slowly sift in the flour mixture and continue to mix. 
Strain the Cream Cheese mixture and mix it in with the eggs and flour. Once it's evenly mixed. Fold in the Egg Whites.
Line your 8 inch cake pan with parchment paper. Pour in the batter. Give it a tap to get rid of bubbles.
Bake in a water bath. Pour water in a large pan and place the cake pan inside it.  Bake at 350 degrees F for about 1 hour or until a toothpick comes out clean.