Tuesday, August 2, 2016

Corn and Ham Buns Recipe

Corn and Ham Buns

Ingredients:
2 1/2 cups Bread Flour
1 Large Egg
1 1/2 tsp. Active Yeast
1/2 tsp. Salt
3/4 cup Whole Milk (add more as needed)
4 Tbsp. Sugar
3 Tbsp. unsalted Butter
1 Tbsp. Mayonnaise
1/2 cup chopped Ham
1/2 cup Sweet Corn
Egg Wash


First you will need to warm up 3/4 cup Whole Milk.  Add in 1 1/2 tsp. Active Yeast and set aside.
In a large bowl add in 2 1/2 cups Bread Flour.  Add 1/2 tsp. Salt and 4 Tbsp. Sugar, give it a mix.
When the milk mixture is ready add in the flour. Add in 1 Large Egg and 2 Tbsp. melted unsalted Butter.
Knead until it turns into a dough.  If it's a little dry you can add in some more milk.  The dough should be semi sticky.
After you're done, cover with plastic wrap.  Let it sit until doubles in size.

In the mean time, have your ham and corn ready.  Cut some ham into small pieces.  Mix with some cooked Sweet Corn.
Add in 1 Tbsp. Mayonnaise and mix then set aside.

When the dough is ready, remove from bowl.  Knead a little bit, cut into equal pieces.
Take one piece divide it into two and roll.  When you have two long dough, place one end together and twist.
Then make it into a circle and pinch the ends together. Place it on a baking sheet with parchment paper.  Repeat until you used up all the dough.
When you're done, add the corn and ham on top. Cover with plastic wrap and let it doubles in size.

When it has double in size, spread some Egg Wash on top.  Place in oven at 350 degrees F.  Make for about 10-15 minutes or until golden.
Remove and serve.

Wednesday, July 6, 2016

Black Bean Ice Cream (Kem Dau Den) Recipe


Ingredients
1/2 cup Black Beans
1/3 cup Sugar
Water
Pinch of Salt
1 cup Milk
3/4 cup Cream
1 tsp. Vanilla Extract

Soak 1/2 cup Black Beans overnight.

Next day, rinse the Black Beans a few times.  Add water just enough to cover the Black Beans.  Add in a pinch of Salt.
Cook on medium heat until soften. This should take about 30 minutes.  Once it has soften, add in 1/3 cup Sugar.
Mix and remove from heat.  Let it cool completely.

Using the back of a spoon smash the beans.  You can smash it so there are bean chucks or until it turns into a paste.

Make sure the beans are completely cool, pour in 1 cup Milk and 3/4 cup cream.  Mix a little and add in 1 tsp. Vanilla Extract.

Pour into an ice cream maker, wait for it to turn into ice cream and serve.
If you don't have an ice cream maker, pour into a bowl. Put in the freeze when it starts to firm up take it out and mix. Do this for about 4-5 times.


Sunday, June 26, 2016

Che Thai Recipe Vietnamese Dessert



Coconut Agar Ingredients
3 cups Coconut Water
2 tsp. Agar Agar
Sugar to taste
1/2 tsp. Vanilla Sugar or Extract

Other Ingredients
1 cup Jackfruits
2 cups Longans
1 cup Grass Jelly
2 cups Palm Seeds in Syrup
2 cups Whole Milk
1 cup Cream Milk

In a small pot, add in 3 cups Coconut Water, Sugar to taste, 1/2 tsp. Vanilla Sugar or Extract and 2 tsp. Agar Agar Powder.
Cook on medium heat, when Sugar dissolved, pour into container and let it set.
When it has set, cut into strips and set aside.

If you're using can fruits rinse and set aside.  If you're using fresh fruits, peel and set aside.
Cut the Jackfruit into strips and the Grass Jelly.

When you're done, it's time to assemble.  Place all the jelly and fruits in a bowl.  Pour in 2 cups Whole Milk and 1 cup Cream Milk.
Mix and serve with ice.

Enjoy this quick and easy dessert!

Monday, June 20, 2016

Fish Maw Soup (Sup Bong Bong Ca) Recipe



Ingredients:
3 Fish Maw
1/2 cup White Chinese Cooking Wine
Ginger
Water
1 lb. Pork Bones
half of a Chicken
1 tsp. Kosher Salt
1 tsp. Kosher Salt
2 oz. Rock Sugar
1 cup Tapioca Starch Mixture
1 Onion
3 Egg Whites
1 Crab
1 Tbsp. Sesame Oil
1 Tbsp. White Chinese Cooking Wine
Kosher Salt (to taste)
Water (12-14 cups)

Cut 1 Ginger Knob, using a pestle pound the ginger.  Fill a bowl with water add in the Ginger and 1/2 cup White Rice Cooking Wine.
Add in 3 large piece of Fish Maw to soak in the water.
Place a plate on top to help the fish maw stay down.  Let it soak until soften.

Steam 1 Crab, let it cool and remove the meat.  Make sure the crab meat is in small pieces. Place into a bowl and set aside.

Blanch 1 lb. Pork Bones and half of a Chicken. Fill a pot with water and add in 1 tsp. Kosher Salt.  Add in the Pork Bones, once it's blanched remove and set aside.
Next do the same to the Chicken.

Fill a pot with water, about 12-14 cups. Add in 1 tsp. Kosher Salt and the blanched Pork Bones. Let it simmer for 15 minutes.
Then add in the blanched Chicken, 2 oz. Rock Sugar and 1 peeled Onion.
Continue to let it simmer for about 1 hr and 30 minutes.  Remember to skim the broth.
After 1 hr and 30 minutes.  Add some Kosher Salt to your taste.  Remove the bones, chicken and onion. Continue to let it simmer on low heat.

Once the Fish Maw has soften, rinse with water and cut into small pieces. Set aside.

Have 3 Egg Whites ready.

Add in the Crab Meat in the broth. Add in the Fish Maw, mix about 5 Tbsp. of Tapioca Starch with 1 cup Water then pour mixture in.
Mix, wait for it to thicken. Then pour in the Egg Whites and mix.
Add in 1 Tbsp. Sesame Oil and 1 Tbsp. White Chinese Cooking Wine.  Stir and let it simmer for about 2-3 minutes and serve.


Sunday, June 12, 2016

Bun Thang (Vietnamese Noodles Chicken Quail Eggs and Pork Soup) Recipe




Ingredients

Broth
1 1/2 lb. Pork Bones
1 tsp. Kosher Salt
1 Onion
half of a Chicken
1 tsp. Kosher Salt
3 oz. Rock Sugar
Kosher Salt (season to taste)
1 Tbsp. Fish Sauce or season to taste
Water (about 14-16 cups)

Other Ingredients
Vietnamese Ham (Cha Lua)
1/2 cup Dried Shrimp
10 Quail Eggs
4 Large Eggs
1 Tbsp. Annatto Seed Oil
1 tsp. minced Garlic
1 tsp. chopped Shallots
some Oil
Vietnamese Mint
Shrimp Paste
Chili Pepper
Banana Blossom
Fresh Herbs
Bean Sprouts
Lime

To make the broth blanch the 1 1/2 lb. Pork Bones and 1/2 of a Chicken. Fill a pot with water add in 1 tsp. Kosher Salt and the Pork Bones.
Remove the bones, rinse and set aside.  Now add in the Chicken, blanch remove and set aside.

Fill a pot with water add in 1 tsp. Kosher Salt.  Add in the Pork Bones. Remember to skim the broth. Let it simmer for about 15 minutes.
Then add in the Chicken and 1 peeled Onion. Add in 3 oz. Rock Sugar. Continue to let it simmer for 1 hr.

In the mean time boil 10 Quail Eggs.  It takes about 3 minutes. Remove the shell and set aside.

Soak 1/2 cup Dried Shrimp overnight or in hot water to soften.  Finely chop the Dried Shrimp.  In a pan add in 1 Tbsp. Annatto Seed Oil.
Add 1 tsp. minced Garlic and chopped Shallots.  Saute for a few seconds and add in the finely chopped Dried Shrimp.
Stir-fry for a few minutes remove from heat and set aside.

To make the Egg strips.  In a bowl crack 4 Large Eggs, give it a quick beat. In a pan add in some oil and add in a thin layer of egg.  Let it cook and flip.
Then remove and cut into strips.

Now cut Cha Lua (Vietnamese Ham) into strips and set aside.

After 1 hr. remove the Chicken from the broth.  Let it cool then remove the meat and put into a bowl.

Next season the broth 1 tsp. Kosher Salt and 1 Tbsp. Fish Sauce or to taste. Continue to let it simmer on low heat until ready to serve.

Boil some noodles, chop some Vietnamese Mint, Eggs and Cha Lua cut into strips, boiled Quail Eggs, cooked Dried Shrimp, Shrimp paste with Chili Pepper and Chicken.
You will need some Banana Blossom, Fresh Herbs, Bean Sprouts and Lime to garnish.
After you have all of that ready, it's time to assemble bowl.

Place some rice noodles in a bowl.  Place some Eggs, Cha Lua and Chicken. Pour in the broth. Add some Quail Eggs, cooked Dried Shrimp and chopped Vietnamese Mint.
Enjoy with Shrimp paste and Chili!