Sunday, May 22, 2016

Bun Mam (Vietnamese Fermented Fish Rice Noodle Soup) Recipe



Ingredients:
Preparing Pork Bones
1 1/2 lb. Pork Bones
Kosher Salt
Water

Preparing Fermented Fish Mixture
1 cup Fermented Fish (Mam Ca Sac)
3 1/2 cups Water

Broth Ingredients
Blanched Pork Bones
Fermented Fish Mixture
Water (14-16 cups)
3 Lemongrass Sticks
2oz. Rock Sugar or to taste
3/4 tsp. Kosher Salt or to taste
2 Tbsp. Oil
1 Tbsp. minced Garlic
1 Tbsp. chopped Shallots
4 Tbsp. minced Lemongrass
1/4 tsp. Turmeric Powder

Additional Ingredients
2 Fillet Fish (any kind)
pinch of Kosher Salt
1 tsp. minced Garlic
5-6 Large Shrimp
Rice Noodles/Vermicelli
Fresh Herbs
Shredded Water Spinach Stems
Shredded Banana Blossom
Bean Sprouts
Lime
Chili Pepper
Jalapenos
Egg Rolls (optional)


First, fill a pot with some water and add in 1 tsp. Kosher Salt and 1 1/2 lb. Pork Bones. Blanch the bones, rinse and drain out the water.
Now to make the broth, fill a large pot with water.  Add in 1 tsp. Kosher Salt and the blanched Pork Bones.  Bring to a simmer, remember to skim the broth.
After about 15 minutes add in a whole Onion, continue to let it simmer.

In the mean time prepare the fermented fish,  for this recipe you'll need 1 cup Mam Ca Sac.  These fermented fish are available in jars at most Asian market.
This is optional, but you might want to remove some of the marinade sauce off the fish.
By doing so it'll help make the broth from being too salty.  Once you have done that, in a large sauce pan boil 3 1/2 cups Water.  Add in the fermented fish.
Let it simmer until the fish has dissolved. Use a fine strainer, strain it through to make sure there are no fish bones.
You might want to do it twice or use a cheesecloth.  When you're done, pour it into the broth.

Add in about 3 Lemongrass Sticks and 2oz. Rock Sugar or to taste. Add in about 3/4 tsp. Kosher Salt or to taste.
Continue to let it simmer. In a pan add in 2 Tbsp. of Oil. Add in 1 Tbsp. minced Garlic and 1 Tbsp.
chopped Shallots. Then add in 4 Tbsp. minced Lemongrass.  Mix for a little bit.  Add in 1/4 tsp. Turmeric Powder. Mix well then add into the broth.
Let it simmer for 1 hour.

Prepare the 2 fillet fish.  Boil some water, add in a pinch of Kosher Salt and 1 tsp. minced Garlic.
Add in the 2 Fillet Fish, let it cook.  You can use any kind of fish. Once it's done remove and set aside.
Boil some Large Shrimp, remove and set aside.

Prepare the Vegetables, you can shred some Water Spinach stem and Banana Blossom.  Have some fresh herbs and bean sprouts ready.

Boil some thin Rice noodles and have it ready.  Cut some Limes, Chili Pepper or Jalapenos. You can also serve some Egg Rolls with this dish.
When you have everything ready it's time to assemble bowl.
Place some Rice Noodles into a bowl.  Add in Fillet Fish and Shrimp. Pour in the broth.
Garnish with shredded Water Spinach Stems, shredded Banana Blossom, Bean Sprouts, Fresh Herbs and squeeze in some Lime Juice. Enjoy!

Sunday, May 15, 2016

Stabilized Whipped Cream (Kem Tuoi) Recipe




Ingredients:
3 cups Heavy Cream
2/3 cup Superfine Sugar
30g Whipping Cream Stabilizer
1 Tbsp. Vanilla Sugar/Extract

You will also need:
Stainless Steel Bowl
Wire Whisk

Place Stainless Steel Bowl and Wire Whisk in freezer for 30 minutes before using. Remove the bowl and whisk from freezer.
Add in 3 cups Heavy Cream, 2/3 cup Superfine Sugar, 1 Tbsp. Vanilla Sugar or Extract and 30g Whipping Cream Stabilizer.
Beat on low speed and slowly increase speed.  Beat until it reaches stiff peaks.


Sunday, May 8, 2016

Canh Chua Ca (Vietnamese Sour Catfish Soup)


Ingredients

Prepare Catfish Steaks
1 tsp. minced Garlic
1 Tbsp. Fish Sauce
1 Tbsp. Oil
2 Catfish Steaks
Chili Pepper (optional

Soup Ingredients
1 Tbsp. minced Garlic
1 Tbsp. Oil
1 tsp. Salt
2 tsp. Sugar
1 1/2 tsp. Tamarind Powder
3-4 Okras
1 Elephant Ear Stalk
Bean Sprouts
Culantro
Rice Paddy Herb
1 Tomato
4 1/2 cups Water


First marinate the 2 Catfish Steaks. Add 1 tsp. minced Garlic and 1 Tbsp. Fish Sauce.  Cover with plastic wrap and let it sit for about 15 minutes.

Peel and cut 1 Elephant Ear Stalk into slices and set aside. Cut 1 Tomato. Cut about 3-4 Okras and set aside.
Chop some Culantro and Rice Paddy Herb. You now should have your vegetables all cut and ready.

After 15 minutes pan fry the 2 Catfish Steaks. Add in 1 Tbsp. Oil into pan, pan fry until slightly golden and remove from heat.
Optonal you can add some Chili Pepper onto the Catfish Steaks.

Now using a clean pan add in 1 Tbsp. of minced Garlic and 1 Tbsp. Oil.  Saute until slightly brown. Add in the Tomato, cook on medium high heat.
Stir for about 2-3 minutes.
Remove from heat.

In a pot add in 4 1/2 cups Water. Add in the Tomato and Catfish Steaks.  Add in 1 1/2 tsp. Tamarind Powder, 1 tsp. Salt and 2 tsp. Sugar.  Bring to a boil.
Add in the Okras and Elephant Ear Stalk. Add in the Bean Sprouts about a hand full. Add in the chopped Culantro and Rice Paddy Herb.
Give it a quick mix and remove from heat to serve with family meal.

Friday, April 29, 2016

Panna Cotta Strawberry Recipe

Panna Cotta Strawberry

Ingredients

Strawberry Layer
1 cup Half & Half
1/4 cup Milk
2 tsp. Gelatin
2 Tbsp. Sugar or to taste
1/2 tsp. Vanilla Sugar/Extract
1/3 cup Strawberry Puree
1/8 tsp. Salt
Red Food Coloring (optional)

First Layer Milk
1 cup Half & Half
1/2 cup Milk
2 tsp. Gelatin
1 Tbsp. Sugar or to taste
1/2 tsp. Vanilla Sugar/Extract
1/8 tsp. Salt

Second Layer Milk
1/4 cup Half & Half
2 Tbsp. Whole Milk
1 tsp. Sugar
Pinch of Salt
1/8 tsp. Vanilla Sugar/Extract
1/2 tsp. Gelatin

To make the strawberry layer, first mix 2 tsp. Gelatin with 1/4 cup Milk. Set aside. In a sauce pan add in 1 cup Half & Half and 2 Tbsp. Sugar or to taste.
Add in 1/8 tsp. Salt.  Cook on low heat, mix well. When it form tiny bubbles on the edge, put in the Gelatin with Milk. Mix a bit and pour in 1/3 cup Strawberry Puree.
Mix well, turn off heat. You can add in a drop of Red Food coloring to make it more pink.

If you would like half to be strawberry and half milk like this. Place your serving glass on a towel and tilt it to the side.  Pour in the strawberry mixture.
Let it set in the fridge for about 2-3 hrs.


When the strawberry layer has set, it's time to make the milk layer.  Mix 2 tsp. Gelatin with 1/2 cup Milk. Set aside.  In a sauce pan add in 1 cup Half & Half.
Add 1 Tbsp. Sugar or to taste.  Add 1/2 tsp. Vanilla Sugar/Extract and 1/8 tsp. Salt.  Cook on low heat, until it forms small bubbles on the side.
Add in the Milk with Gelatin.  Mix well, remove from heat.

Set it aside to cool down to about 90 degrees.  Have the glass with Strawberry already set out.  Pour in the Milk mixture. You can pour all the way to the top.
If you would like to place a strawberry inside the glass, pour about 3/4 of the milk mixture.  When you're done place in the fridge to set.

Once it has set, for the ones that was filled 3/4 of the way, cook the second milk layer similar to the first.  Once you have that.  Place a strawberry inside.
Wait for it to cool and pour in the mixture.  Place it back in the fridge to set.  When it has set, serve and enjoy.

Friday, April 22, 2016

Marble Sponge Cake (Banh Bong Lan Marble) Recipe


Marble Sponge Cake (Banh Bong Lan Marble)

Ingredients
1 cup Cake Flour
6 Large Eggs
1/2 cup Sugar
1/3 cup Chocolate
1/4 cup Canola Oil
1/4 cup Orange Juice
1/8 tsp. Salt

Separate 6 Large Eggs.  Add 1/8 tsp. Salt into the Egg Whites and beat. Slowly add in 1/2 cup Sugar.  Beat until it reaches stiff peaks.
Set aside.

Take the Egg Yolks and add in 1/4 cup Orange Juice.  Then add in 1/4 cup Canola Oil. Sift in 1 cup Cake Flour.  Mix until well combined.

Fold in the Egg Whites.  Scoop about 1/3 of the batter into a separate bowl.

Melt 1/3 cup Chocolate.  Place the chocolate bowl in hot water.  The chocolate will melt within 1-2 minutes.

Add in the melted chocolate into the 1/3 batter.  Fold the chocolate into the batter.

Line a 9 inch baking pan with parchment. First pour about half of the regular batter.  Then pour in the chocolate batter and the rest of the regular batter on top.
Using a stick, swirl the batter.  This will help make chocolate swirls inside the cake.
Give it a tap to remove bubbles.  Place in oven and bake at 350 degrees F. for about 30-35 minutes or until a toothpick comes out clean.

After it finish baking, remove the cake out of the baking pan to avoid shrinking.

Let it rest for a bit and cut a slice to enjoy.