Tuesday, July 22, 2014
Homemade Vanilla Ice Cream (Kem Vanilla)
1 can Evaporated Milk 12oz
2 Tbsp. Gelatin
2 cups Powdered Sugar
2 Vanilla Bean
In a bowl add 12 oz. Evaporated Milk. Using a mixer, mix. Add 2 Tbsp. Gelatin. Then add 2 cups Powdered Sugar.
Scrape 2 Vanilla Bean, add into mixture. Continue mix. Cover with plastic wrap and put into freezer.
After a couple of hours, take out of freezer and mix. Put it back in the freezer for another few hours. Take it out again and mix.
Do this for about 3-4 times or until it has a creamy texture.
After the fourth time, it should look something like this. To serve, scoop into bowl and enjoy.
Friday, July 18, 2014
Shaved Ice Cherry Syrup (Nuoc Da Bao Siro)
1 cup Cherry
1 cup Sugar or to taste
2 cup Water
Shaved Ice Machine
Cut and remove the seeds, you need about 1 cup. In a sauce pan add in 2 cups water.
Add in the Cherry. Bring to a boil. Add 1 cup Sugar or to taste. Let it continue to boil for 2-3 minutes.
Strain out the Cherry syrup. Pour into a bottle. Have your syrup ready. Remember to let it cool completely before using.
To make the Shaved Ice you will need a Shaved Ice Machine and some Ice. Scoop some ice into the machine to make the shaved ice.
Once you have your Shaved ice. Scoop it into a cone and pour your syrup.
Tuesday, July 15, 2014
Xoi Man (Sticky Rice with Chinese Sausage Dried Shrimp and Pork Floss)
2 cups Sweet Rice
Pinch of Salt
1 tsp. Soy Sauce
2 cups Water
2 Tbsp. Oil
1 Tbsp. sliced Shallots
1 tsp. minced Garlic
1/2 cup Dried Shrimp
Pinch of Salt
1/2 tsp. Sugar
1 Tbsp. Soy Sauce
chopped Green Onions
1/2 cup Pork Floss
2 Chinese Sausage
1 tsp. Oil
To make the Sticky Rice you will need 2 cups Sweet Rice, Pinch of Salt, 1 tsp. Soy Sauce, about 2 cups Water.
Rinse and wash 2 cups Sweet Rice until the water is clear. Drain out the water. Mix a Pinch of Salt and 1 tsp. Soy Sauce with 1 cup Water.
Pour it into the Sweet Rice. Add another cup of Water. You want the water to cover the Sweet Rice. Put into rice cooker to cook.
When it's done, open it up and shuffle the rice. Then set aside.
Prepare the Chinese Sausage you'll need 2 Chinese Sausage, 1 tsp. Oil, 1/2 tsp. minced Garlic, and some Water.
In a pan add some water. Add 1 tsp. Oil. Add in the 2 Chinese Sausages. Add 1/2 tsp. minced Garlic Cook until slightly golden. Remove from heat and cut into slices.
Then set aside.
To make the topping you'll need 2 Tbsp. Oil, 1 Tbsp. sliced Shallots, 1 tsp. minced Garlic, 1/2 cup Dried Shrimp
Pinch of Salt, 1/2 tsp. Sugar, 1 Tbsp. Soy Sauce, and chopped Green Onions. You will also need Pork Floss and Dried Shallots.
In a pan add 2 Tbsp. Oil. Add 1 Tbsp. sliced Shallots. Add 1 tsp. minced Garlic. Sauté until slightly brown.
Add 1/2 cup Dried Shrimp. Remember to soak it in water for at least 4 hours. Mix for a about 1 minute or 2, then add a Pinch of Salt.
Add 1/2 tsp. Sugar. Add 1 Tbsp. Soy Sauce. Mix and add in the Chinese Sausage. Add in some chopped Green Onions and remove from heat.
After the Sticky Rice has finish cooking, using a spatula shuffle the Rice.
To serve scoop some of the Sticky Rice onto a plate. Put the Chinese Sausage and Dried Shrimp on top. Sprinkle Pork Floss and Dried Shallots. Enjoy!
Friday, July 11, 2014
Beer Steamed Blue Crabs (Ghe Hap Bia)
Hot Chili Pepper
Beer Steamed Blue Crabs, Ghe Hap Bia is a very simple dish that is great to make during crab season.
Steaming the crabs using beer helps give the crab more delicious flavor.
You will need some Fresh Blue Crabs and Beer. To begin you will need to rinse and clean the Blue Crabs.
Fill your steamer with Beer, make sure it's room temperature.
Steam the Blue Crabs until cooked.
When it is done, remove from steamer. Place on a large plate.
To make the dipping sauce you will need Salt, Lime Juice, Black Pepper, and Hot Chili Pepper.
You can dip it in Muoi Ot, which is Salted Hot Chili Pepper.
Or Muoi Tieu Chanh, which is Salt mix with Black Pepper and Lime Juice.
To serve, crack the crabs, dip and enjoy.
Tuesday, July 8, 2014
Vietnamese Three Color Dessert (Che Ba Mau)
1 cup Water
2 tsp. Agar Agar Powder
2 Tbsp. Sugar
1/3 tsp. Pandan Extract
Mung Bean Paste
1/4 cup Mung Bean
1 Tbsp. Sugar
1/8 tsp. Salt
1/4 cup Azuki Bean
1/8 tsp. Salt
1 cup Coconut Milk
1/2 tsp. Vanilla Sugar
2 1/2 Tbsp. Sugar
3/4 tsp. Tapioca Starch
In a small sauce pan, boil 1/4 cup Azuki bean. Remember to soak them in water overnight. Add 1/8 tsp. Salt. Boil until soften.
Add more water as needed. When it has soften, drain out the water and set aside.
In a small sauce pan add 1 cup water. Bring to a boil and add 1/3 tsp. of Pandan Extract. Add 2 tsp. Agar Agar Powder.
Add 2 Tbsp. Sugar. Mix well and pour into container to set. When it sets, cut into strips and set aside.
Wash and rinse 1/4 cup Mung Bean. Remember to soak in water for at least 4 hours. Pour enough water that covers the Mung Bean.
Add 1/8 tsp. Salt. Using medium low heat, let it cook until the water absorbed. When the Mung Bean is soften add 1 Tbsp. Sugar.
Mix until it becomes a paste and set aside.
To make the Coconut Sauce add 1 cup Coconut Milk into pan. Using medium low heat, Add 2 1/2 Tbsp. Sugar. Add 1/2 tsp. Vanilla Sugar.
Add 3/4 tsp. Tapioca Starch. Mix well and remove from heat.
To assemble your dessert have all your ingredients ready. Scoop some Azuki Bean to make the first layer. Second layer should be the Mung Bean Paste.
Then add the Green Jelly as the third layer. Drizzle the Coconut Sauce on top. You can also add some crushed ice into your dessert.