Tuesday, October 21, 2014

Rau Cai Kho Chay (Vegetarian Ham Braised Vegetables with Tofu and Mushroom)


Rau Cai Kho Chay (Vegetarian Ham Braised Vegetables with Tofu and Mushroom)
Ingredients
8 oz. White Mushroom
2 Dried Bean Curd Sticks
Frying Oil
2 Carrots
1 Bitter Melon
Pinch of Salt
Green Beans (About 1 cup)
1 Leek (Bottom half)
1/2 Pineapple
1 Cha Lua Chay
2 large Fried Tofu
2 Young Coconut
2 Tbsp. Olive Oil
1/2 tsp. Salt
1 tsp. Sugar
2 1/2 Tbsp. Soy Sauce
1/2 tsp. Salt
1 tsp. Sugar

Wash and rinse 8 oz. White Mushroom.  Cut in half and set aside.
In a pan add some Frying Oil. Break the Dried Bean Curd Stick into smaller pieces, about 2 inches long. Fry until golden.
Remove and place on paper towel. Then set aside.
Peel 2 Carrots, cut into smaller pieces and set aside.
Rinse 1 Bitter Melon and remove the center. Then cut into bite size pieces. Using a pan add some water, bring to a boil.
Add a pinch of Salt. Add in the Bitter Melon, boil and drain out the water.  Then set it aside.
Cut some Green Beans, you need about 1 cup. Set it aside.
Chop the bottom half of 1 Leek. Put in a bowl and set aside.
Cut 1/2 of a Pineapple into bite size pieces. Put into a bowl and set aside.
Cut 1 Cha Lua Chay into bite size pieces.
Cut 2 large Fried Tofu, put in a bowl and set aside.
Now you should have everything cut and ready to be braised.
In a large pot, add 2 Tbsp. Olive Oil. Add in the Leek and saute for a few seconds. Then add in the Pineapple.
Add 1/2 tsp. Salt. Add 1 tsp. Sugar. Cook on medium heat, stir for a few minutes. Add in the Green Beans. Add in the Carrots.
Add 2 1/2 Tbsp. Soy Sauce. Add 1/2 tsp. Salt. Continue to stir for another few minutes. Add in the Dried Bean Curd Sticks.
Add in the Fried Tofu. Add in 2 Young Coconut Juice. Bring to a simmer. Add in the Bitter Melon. Add in the White Mushroom.
Continue to let it simmer on medium heat. Add 1 tsp. Sugar. Mix well, let it simmer for 7-10 minutes. Then add in the Cha Lua Chay.
Let it cook for another 3-5 minutes.  Remove from heat and serve.

Thursday, October 16, 2014

Canh Bi Do Nau Tom (Vietnamese Kabocha Squash Soup with Shrimp Balls)


Canh Bi Do Nau Tom (Vietnamese Kabocha Squash Soup with Shrimp Balls)


Ingredients
1/2 Kabocha Squash
1/2 cup chopped Rice Paddy Herb
7 Shrimp
1/2 tsp. minced Garlic
Pinch of Sugar and Kosher Salt
1 chopped Green Onion
1/8 tsp. White Pepper
1 tsp. minced Garlic
1 Tbsp. Oil
1/3 tsp. Kosher Salt
1 tsp. Sugar
1/2 tsp. Kosher Salt
1 tsp. Sugar
1/8 tsp. Mushroom Seasoning
4 cups Water


Peel 1/2 Kabocha Squash, rinse and then cut into chucks.  Put in a bowl and set aside.
Chop some Rice Paddy Herb.
Mince some Garlic.
Peel and devien 7 Shrimp. Then mince and add 1/2 tsp. minced Garlic. Add 1 chopped Green Onion. Add a pinch of Sugar and Kosher Salt.
Mince and mix together. Add 1/8 tsp. Mushroom Seasoning. Mix well, cover with plastic wrap and set aside for 15 minutes.
After 15 minutes, roll it into small balls and set aside.
In a pot add 1 Tbsp. Oil. Add 1 tsp. minced Garlic. Saute for a few seconds. Add in the Kabocha Squash.
Add 1/3 tsp. Kosher Salt.  Add 1 tsp. Sugar. Stir for a few minutes. Add 4 cups Water.
Bring to a simmer.  Add in the Shrimp. Add 1/8 tsp. Mushroom seasoning. Add 1/2 tsp. Kosher Salt. Add 1 tsp. Sugar.
Continue to let it simmer until the Squash are soften. Add in the Rice Paddy Herb and remove from heat.
Pour into a bowl and serve.

Wednesday, October 8, 2014

Sweet Potato Noodles Stir-fry with Dried Scallop (Bun Xao So Diep)


Sweet Potato Noodles Stir-fry with Dried Scallop (Bun Xao So Diep)
Ingredients:
1 lb. Sweet Potato Noodles
1 cup Dried Scallop
1 Carrot
8 oz. White Mushroom
1 knob Ginger
1/2 Red Bell Pepper
3 chopped Green Onions
1 cup Chives
1 cup Bean Sprouts
2 Tbsp. Olive Oil
1 Tbsp. Sesame Oil
1 tsp. minced Garlic
1/2 tsp. Mushroom Seasoning
1 Tbsp. Oyster Sauce
1 Tbsp. Soy Sauce
Black Pepper
1 Tbsp. Olive Oil
1 Tbsp. Ginger
1 Tbsp. Sesame Oil
1 tsp. minced Garlic
1/2 tsp. Mushroom Seasoning
1 Tbsp. Oyster Sauce
1 Tbsp. Soy Sauce
1 tsp. Sugar


In a large pan, boil 1 lb. Sweet Potato Noodles. Boil for about 7-10 minutes or until soften.  Drain out the water and rinse with cold water.
Then set aside.
Rinse 8 oz. White Mushroom, cut into thirds and set aside.

Peel and cut 1 Carrot into strips.  Boil for about 2-3 minutes, drain out the water and set aside.
Peel and cut 1 knob Ginger into strips and set aside.
Mince some Garlic. Then set aside.
Cut 1/2 of a Red Bell Pepper into strips and set aside.
Chop some Green Onions, cut the white section and set aside. 
Cut some Chives, about 2 inches long.  Then set aside.
In a pan add 2 Tbsp. Olive Oil. Add about 1 Tbsp. Ginger. Add 1 tsp. minced Garlic. Sauté for a few seconds.
Add 1 Tbsp. Sesame Oil.  Sauté until it turns slightly brown.  Add 1 cup Dried Scallop.
Use the back of a spoon to crush the scallop. Add in the White Mushroom. Stir well. Add in the white part of the Green Onions.
Add Red Bell Pepper and Carrots. Add 1/2 tsp. Mushroom Seasoning. Add 1 Tbsp. Oyster Sauce. Add the Chives and Bean Sprouts.
Mix well. Add 1 Tbsp. Soy Sauce. Add some Black Pepper.  Continue to mix and then remove from heat.
In a different pan add 1 Tbsp. Olive Oil. Add 1 Tbsp. Ginger.  Add 1 Tbsp. Sesame Oil. Add 1 tsp. minced Garlic.
Saute until slightly brown add in the noodles. Add in 1/2 tsp. Mushroom Seasoning. Add 1 Tbsp. Oyster Sauce. Add 1 Tbsp. Soy Sauce. Mix well.
Then add in the other ingredients. Add 1 tsp. Sugar and mix well. Add the chopped Green Onions and some Black Pepper then serve.

Tuesday, September 30, 2014

Orange Chicken (Ga Sot Cam)




Orange Chicken (Ga Sot Cam)
Ingredients:
2 Chicken Breasts
1 cup Chicken Broth
1/4 cup Orange Juice
2 tsp. Sesame Oil
2 Tbsp. Rice Vinegar
1/4 cup Brown Sugar
1/4 cup Honey
2 Tbsp. Soy Sauce
1 Tbsp. Orange Zest
1/2 cup Corn Starch
1 cup All Purpose Flour
3/4 tsp. Black Pepper
1 Egg
2 Tbsp. Sesame Seeds
1 Tbsp. minced Garlic
1 chopped Dried Chilli Pepper
1 Tbsp. minced Shallots
Frying Oil
In a bowl add 1 cup Chicken Broth. Add 1/4 cup Orange Juice. Add 2 tsp. Sesame Oil. Add 2 Tbsp. Rice Vinegar.
Add 1/4 cup Brown Sugar. Add 1/4 cup Honey. Add 2 Tbsp. Soy Sauce. Add 1 Tbsp. Orange Zest. Add 1/2 cup Corn Starch.
Mix well. Set it aside.
Cut 2 Chicken Breasts into bite size pieces.  Put in a bowl, pour in about 2/3 of the sauce mixture.  Cover with plastic wrap and let it marinate for 30 minutes.
In a bowl add 1 cup All Purpose Flour.  Add 3/4 tsp. Black Pepper. Mix well. Beat 1 Egg in a bowl.
After 30 minutes of marinating the Chicken, take each piece and coat it with the beaten Egg.
Roll it in the Flour. Fry the chicken until golden. Place on paper towel and let it cool completely.
Roast 2 Tbsp. Sesame Seeds until slightly brown, then set it aside.
In a large pan add in some of the sauce mixture. Add 1 Tbsp. minced Garlic and 1 chopped Dried Chilli Pepper.
 Add 1 Tbsp. minced Shallots. Saute for a few seconds. Add in the rest of the Sauce.
Add in the Chicken, stir-fry until the sauce thickens. Sprinkle some roasted Sesame Seeds and some chopped Green Onions to serve. 

Saturday, September 27, 2014

Canh Rau Muong (Vietnamese Water Spinach Soup)



Canh Rau Muong (Vietnamese Water Spinach Soup)
Ingredients
1 bunch Water Spinach
3 Tomatoes
1 Tbsp. Oil
6 Shrimp
1 Tbsp. minced Garlic
5 cups Water
1 Tbsp. Fish Sauce
1/2 tsp. Sugar
1/8 tsp. Mushroom Seasoning
3/4 tsp Salt


Cut 3 Tomatoes put into a bowl and set aside. Cut 1 bunch Water Spinach shorter and set aside.
In a pot add 1 Tbsp. Oil.  Add 1 Tbsp. minced Garlic.  Saute until slightly brown.  Add the Shrimp. Wait for it to turn pink and add 5 cups Water.
Bring to a boil. Add in the Tomatoes. Add 1/8 tsp. Mushroom Seasoning. Add 1/2 tsp. Sugar.
Add 1 Tbsp. Fish Sauce. Let it simmer.  Add in the Water Spinach.  Mix well and turn off heat.
Serve with some rice.  Hope you enjoy this recipe.