Monday, July 27, 2015

Vietnamese Rice Paper Egg Rolls (Cha Gio Banh Trang) Recipe

Vietnamese Rice Paper Egg Rolls (Cha Gio Banh Trang)

40 Egg Rolls


7oz. Pork
8 Large Shrimp
1 medium size Carrot 1 cup
1 small Jicama 1 cup
2/3 cup Bean Thread
1/2 cup Wood Ear Mushroom
1/2 1 Onion
1/3 tsp. Kosher Salt
2 tsp. minced Garlic
1/2 tsp. Kosher Salt
1/3 tsp. Mushroom Seasoning
2/3 tsp. Sugar
Black Pepper
Frying Oil
Soy Sauce

Soak the some Wood Ear Mushroom and Bean Thread.  When the Wood Ear Mushroom has expanded and soften.
Rinse and drain out the water. Let it air dry for a few minutes.
Chop you need about 1/2 cup.  Set it aside.
If the Bean Thread hasn't soften, add in some hot water and drain.  This will make the bean thread soften faster.
Chop you should have about 2/3 cup then set it aside.
Peel and cut 1 medium size Carrot into strips, it should be around 1 cup. Then set aside

Peel and cut 1 small Jicama into strips about 1 cup. Put into a bowl add in 1/3 tsp. Kosher Salt.
Mix well and let it sit for about 15mins.  then rinse with water and squeeze out the excess water.
Set it aside.

Chop 1/2 of an Onion.  Put into a bowl and set aside.

You'll need 7oz. Pork, cut into small pieces and mince it.  You can also use ground Pork instead and skip this step.
Then set it aside.

Peel and devien 8 Large Shrimp. Mince it and set aside.

After you have every ready it's time to mix it together.

In a bowl add in the Carrots.  Add in the minced Pork. Add the minced Shrimp. Add in 2 tsp. minced Garlic.
Add the chopped Onions. Add the Jicama. Add the chopped Wood Ear Mushrooms. Add the Bean Thread.
Add 1/2 tsp. Kosher Salt. Optional for more flavor 1/3 tsp. Mushroom Seasoning. Add 2/3 tsp. Sugar.
Add some Black Pepper. Mix well.

To roll have some hot water add in some Soy Sauce.  This will give the rice paper some color and a nice soy sauce flavor.
Dip it in to soften the rice paper.  Place on a flat surface.  Add in some fillings.  Fold the sides and roll.
Repeat until you are done with all the fillings. If you're using a small size rice paper this recipe makes about 40 Egg Rolls.

Have your frying oil ready.  Add in the Egg Rolls.  Fry until crispy. Place on paper towel.
Serve with some Vegetables and Dipping Fish Sauce.

Monday, July 20, 2015

Mocha Chiffon Cake (Banh Bong Lan Mocha) Recipe!

Mocha Chiffon Cake (Banh Bong Lan Mocha)

6 Large Eggs
110g Cake Flour
170g Sugar
100ml Whole Milk
100ml Canola Oil
1 Tbsp. Instant Coffee
1 Tbsp. unsweetened Dutch Coco Powder
1/2 tsp. Salt
1/2 tsp. Cream of Tartar

Mix 1 Tbsp. Instant Coffee with 1 Tbsp. unsweetened Dutch Coco Powder. Add 100ml Whole Milk.  Mix well and set aside.
Separate 6 Large Eggs. 

Add 100ml Canola Oil into 6 Egg Yolks.  Add in the milk coco with coffee mixture. Mix until combined.  Sift 110g Cake Flour.
Mix until there's no lumps. 

Beat the 6 Egg Whites add in 1/2 tsp. Cream of Tartar and 1/2 tsp. Salt.  Add 170g Sugar. Continue to beat until it reaches stiff peaks. 
Fold it into the batter. 

Pour it into the Chiffon pan. Give it a tap to remove bubbles. Pour some water in a pan place it in the oven.  Place the Chiffon pan above the water pan. 
Bake at 325 degrees F. for 30-40 minutes.  Check with a toothpick, if it comes out clean then it's ready.

Remove from oven.  Run a knife around the edge and pop out the cake. 
Enjoy this spongy and soft Mocha Chiffon Cake.

Monday, July 13, 2015

Bacon and Cheese Buns (Banh Mi Pho Mai Thit Ba Roi)

Bacon and Cheese Buns (Banh Mi Pho Mai Thit Ba Roi)

2 1/2 cup Bread Flour
2 tsp. Active Yeast
1/2 cup Sugar
Pinch of Salt
1 Large Egg
2/3 cup Whole Milk (add more as needed)
12 oz. Bacon
1 cup Shredded Cheese
3 Tbsp. Oil
1 Egg Wash
1 tsp. minced Garlic

Heat up 2/3 cup Whole Milk, warm enough to active the yeast.  Add a little bit of Sugar and 2 tsp. Active Yeast.
Mix well and set aside. In a bowl add 2 1/2 cup Bread Flour.  Add 1/2 cup Sugar.  Add pinch of Salt. Once the yeast has activated, pour it in.
Add 3 Tbsp. Oil. Add 1 large Egg.
Mix well and knead until it forms a dough.  You can add more milk if it seems too dry.
Make sure it's semi sticky, form it into a ball and cover the bowl either with a lid or plastic wrap.
Let it sit in warm area for at least 1 hr or until it doubles in size.
In the mean time let's cook the bacon.  Add 1 tsp. minced Garlic to a pan.  Add in the bacon.  When you're done remove from pan and place on paper towel.
Once it rise and has double in size, take it out and knead it a few times. Divide it into 8 equal pieces.
Take 1 piece of the dough, flatten it. Sprinkle some shredded Cheese and place half of a bacon inside or you can cut it into smaller piece.
Fold up the edge and form a bun shape.  Place on a baking sheet with parchment paper. Repeat until you have all 8 buns done. Cover with plastic wrap again and let it sit for 1 hour to double in size.
Spread some Egg Wash and sprinkle some shredded Cheese on top of each buns.  Bake in the oven at 350 degrees F. for about 15 minutes or until golden.
Remove from oven and enjoy a hot bacon and cheese bun.

Monday, July 6, 2015

Homemade Salted Duck Eggs (Hot Vit Muoi) Recipe

Homemade Salted Duck Eggs (Hot Vit Muoi) Recipe

3 1/2 cup Water
3/4 cup Sea Salt
3 Anise
1 Tbsp. Chinese White Cooking Wine
1/2 tsp. Corn Pepper
2 pieces Cinnamon stick
2 Black Cardamom
Duck Eggs
Chicken Eggs

Stack your Duck Eggs or Chicken Eggs in a large glass jar. Using medium heat, pour 3 1/2 cup Water into a pot. 
Add in 3/4 cup Sea Salt. Mix until it dissolved. Let it cool completely. Then add 1 Tbsp. Chinese White Cooking Wine.
Using a pan, toast Black Cardamom, Cinnamon stick, Corn Pepper and Anise.
Once the liquid has cool, pour it into the glass jar with the Duck Eggs or Chicken Eggs. Add in the toasted Black Cardamom,
Cinnamon stick, Corn Pepper and Anise.
Place something to push down the Eggs.  Make sure all the Eggs are soaked in the liquid.  Seal it with a lid and place in a room temperature area
for about 1 month.

After 1 month your eggs should be ready. 

Friday, June 12, 2015

Shaved Ice with Fruits and Grass Jelly (Da Bao Trai Cay Suong Sao)

Shaved Ice with Fruits and Grass Jelly (Da Bao Trai Cay Suong Sao)

Grass Jelly
1/4 cup Tapioca Pearls
2 cups Shaved Ice
Condensed Milk

First, let's cook the tapioca pearls.  Boil some water and add in the Tapioca Pearls.  Once it floats to the top and has a translucent color.  Drain out the water.  Cut your fruits into bit size pieces. 
Using your shaved Ice machine make about 2 cups of shaved Ice. 

To assemble, add about 1-2 cups of shaved ice into a bowl.  Add in some Grass Jelly.  Then add in some Fruits. Sprinkle on top the Tapioca Pearls. 
Drizzle the condensed milk to your taste and enjoy.