Friday, May 11, 2018

Baked Salmon Recipe (Cá Hồi Nướng)



Ingredients
1 lb. Salmon
2 tsp. Soy Sauce
2 tsp. Sesame Oil
1/2 tsp. Lime Juice
1/2 tsp. Sugar
Pinch of Kosher Salt
1/2 tsp. Black Pepper
1 tsp. chopped Shallots
1 tsp. minced Garlic

Use a paper towel, pat dry 1 lb. Salmon. In a small bowl, add in 2 tsp. Soy Sauce, 2 tsp. Sesame Oil, 1 tsp. chopped Shallots, 1 tsp. minced Garlic, pinch of Kosher Salt, 1/2 tsp. Black Pepper, 1/2 tsp. Sugar and 1/2 tsp. Lime Juice. Mix well.

Marinate the Salmon, cover with plastic wrap for 10 minutes. 

After 10 minutes, bake for about 18-20 minutes or until cooked at 375 degrees F. 


Saturday, April 28, 2018

Chả lụa kho tiêu (Claypot Vietnamese Ham Braised with Black Pepper) Recipe



Ingredients
Vietnamese Ham
Olive Oil
1 Tbsp. minced Garlic
1 Tbsp. chopped Shallots
3/4 tsp. Coconut Caramel Sauce
3 Tbsp. Fish Sauce
3 Tbsp. Water
2 1/2 Tbsp. Sugar
Black Pepper
Green Onions (optional)


Cut Vietnamese Ham into pieces.
In a pan, add in 2 Tbsp. Olive Oil and the Vietnamese Ham.  Pan-fry until golden on each side.  Remove from heat and set aside.

In a claypot add in 2 Tbsp. Olive Oil. Add in 1 Tbsp. minced Garlic and 1 Tbsp. chopped Shallots. Saute for a few seconds.  Add in the Vietnamese Ham and 3/4 tsp. Coconut Caramel Sauce. Add 3 Tbsp. Fish Sauce, 3 Tbsp. Water, 2 1/2 Tbsp. Sugar and let it simmer for about 10 minutes. Add in some Black Pepper and serve with rice. 


Friday, April 20, 2018

How to cook rice in a claypot (Nấu cơm nồi đất)



Ingredients:

2 cups Jasmine Rice
1 1/2 cup Water

Rinse rice. Add in 1 1/2 cup Water, make sure it covers the rice.  Bring to a boil.
Stir the rice so it will not stick to the bottom of the pot. Lower the heat and let it simmer. Once most of the water has absorbed, open the lid and stir. Check to see if it’s cooked and remove from heat. 


Friday, April 13, 2018

Bắp cải xào trứng (Cabbage Stir-fry with Eggs) Recipe



Ingredients:
2 1/2 cups Cabbage (cut)
2 Eggs
Kosher Salt
Sugar
Black Pepper
1 Tbsp. Olive Oil
1 Tbsp. minced Garlic
Green Onions


Cut Cabbage and set aside. 

In a small bowl, add in 2 Eggs, Pinch of Kosher Salt, 1/2 tsp. Sugar and some Black Pepper.  Beat the Eggs and set aside. 

In a pan, add in 1 Tbsp. Olive Oil, 1 Tbsp. minced Garlic, Cabbage (cut), Pinch of Kosher Salt and 1/2 tsp. Sugar.  Let it cook until it shrinks a little, add in the chopped Green Onions. Add in some Black Pepper, spread out the Cabbage on the pan, pour in the Egg mixture.  Cook until done, optional add more Black Pepper and Green Onions.  Remove and serve with rice. 


Saturday, April 7, 2018

Taro Cake Dim Sum (Bánh khoai môn) Recipe



Ingredients:

1 cup Taro
1/2 Chinese Sausage
1/3 cup Dried Shrimp
1/2 cup Shiitake Mushroom
Pinch of 5 Spiced Powder
2 tsp. minced Garlic
2 tsp. chopped Shallots
2 Tbsp. Olive Oil
1 tsp. Sugar
1/3 tsp. Kosher Salt
1/2 cup Rice Flour
1 cup Water
1/2 cup Warm Water

Other (extra for pan-frying)
Oil
Shallots

Cut a piece of Taro into slices, place in steamer to steam for about 10-12 minutes.  The time depends on how thick the piece is.  To make sure it’s cooked,  use a chopstick and if it goes through easily then it's ready.  Remove from steamer and set aside to cool completely.  Then cut into smaller pieces. You will need about 1 cup.

Soak some Shiitake Mushroom in water until it expands and soften.  Cut into small pieces, you need about 1/2 cup Shiitake Mushroom.

Soak 1/3 cup Dried Shrimp, once it has soften, finely chop. 

Cut 1/2 Chinese Sausage into small pieces. 

In a pan, add in 2 Tbsp. Olive Oil, 2 tsp. minced Garlic and 2 tsp. chopped Shallots.  Saute for a few seconds.  Add in Chinese Sausage, Dried Shrimp and Shiitake Mushroom.  Stir-fry for a few minutes and remove from heat.  Set aside. 

In a bowl, mix 1/2 cup Rice Flour with 1 cup Water.  Then add in 1/2 Warm Water.  Add in 1 tsp. Sugar, 1/3 tsp. Kosher Salt, a pinch of 5 Spiced Powder, 1/2 tsp. Soy Sauce and 1 tsp. Sesame Oil.  Mix well, set aside for about 5 minutes. 

Next, add in the cooked Taro and stir-fry (Chinese Sausage, Dried Shrimp and Shiitake Mushroom).  Mix well.  Pour into a baking pan, place in steamer to steam until toothpick comes out clean (could take about 1 hour, depends on the shape of your baking pan)

Remove from steamer, let it cool completely.  Place in fridge overnight. Next day take it out and cut into square pieces.  Add some Oil and Shallots onto pan, pan-fry each taro cake until golden.  Serve while hot with Soy Sauce.