Tuesday, August 19, 2014

Banh Deo Nhan Dau Xanh (Snow Skin Mooncake with Mung Bean)




Banh Deo Nhan Dau Xanh (Snow Skin Mooncake with Mung Bean)


Ingredients:


Snow Skin
1 cup Cooked Glutinous Flour
1/2 cup Powder Sugar
1/4 cup Coconut Milk Powder
1/2 cup Water
1 Tbsp. Shortening


Filling
1/3 cup Mung Bean
Water
2 Tbsp. Tapioca Starch
1/4 cup Coconut Milk
3 Tbsp. Sugar
Pinch of Salt

In a bowl add 1 cup Cooked Glutinous Flour. Add 1/2 cup Powder Sugar. Add 1/4 cup Coconut Milk Powder. Give it a quick mix.
Add 1/2 cup Water and 1 Tbsp. Shortening. Mix well until it forms a ball.  Cover with plastic wrap and let it sit for 20 minutes.
Soak the Mung Bean in Water for at least 4 hours. Rinse the Mung Bean a few times. In a sauce pan, add some water to cover the Mung Bean.
Add a pinch of Salt.  Let it cook. Once the Mung Bean has soften, add 3 Tbsp. Sugar. Add 2 Tbsp. Tapioca Starch.
When it becomes a paste add in 1/4 cup Coconut Milk.  Mix well and remove from heat.
When the Mung Bean had cool, make small balls and set aside. After 20 minutes, take out your dough and knead it a few times. Divide it into equal pieces.
Coat with some Cooked Glutinous Flour.  Flatten and add in the Mung Bean.  Roll into a ball.  Put into Mooncake mold and press. Repeat until you used up all the dough and fillings.
Enjoy your Snow Skin Mooncake.

Friday, August 15, 2014

Sweet Rice Flakes with Coconut Shreds (Com Dep Tron Dua)




Sweet Rice Flakes with Coconut Shreds (Com Dep Tron Dua)
Ingredients:
1 Young Coconut
1 Brown Coconut
1 bag Sweet Rice Flakes
4 Tbsp. Sugar
2 drops Pandan Extract


Scrape 1 Brown Coconut, put into a bowl and set aside.
Remove any brown flakes you might have from your bag of Sweet Rice Flakes. Put the Sweet Rice Flakes in a large strainer and rinse it with water.
Let it air dry for a few minutes.  Put in a bowl and set aside.
Scoop some of the Coconut Shreds into a bowl. Save some of the coconut shreds to sprinkle on top of the Sweet Rice Flakes later.
Pour in 1 Young Coconut Juice, about 1 1/2 cup. Mix it in with the Coconut Shreds.  Strain it into a small sauce pan.
Using medium-low heat, add 4 Tbsp. Sugar.  Add 2 drops of Pandan Extract for color. Mix well and remove from heat.
Using a spoon, add some coconut mixture on to the Sweet Rice Flakes.  Mix and cover with plastic wrap for 15 minutes.  After 15 minutes, add a few more spoon of coconut mixture and cover again.
Let the Sweet Rice Flakes absorb the coconut mixture. When you are done sprinkle some Coconut Shreds on top and enjoy.

Tuesday, August 12, 2014

Nuoc Hot E Duoi Uoi (Thai Basil Seed Drink with Malva Nut)




Nuoc Hot E Duoi Uoi (Thai Basil Seed Drink with Malva Nut)


Ingredients:
3 Malva Nuts
2 tsp. Thai Basil Seed
2 cups Water
1-2 Rock Sugar or to taste
Pandan Leaves
Ice


Soak the Malva Nuts in warm water. Wait for it to expand.  Remove the skin and the seed.  It should have a spongy texture, rinse it and set aside.
In a small sauce pan add 2 cups Water.  Add in 1-2 Rock Sugar or to your taste. Bring to a boil and wait for the Sugar to dissolved.
Add in the Pandan Leaves.  Then add in 2 tsp. of Thai Basil Seeds.  Let it simmer until the seeds has a clear color.
Remove the Pandan Leaves.  Turn off heat and let it cool completely. 
Add some ice into your glass or cup.  Pour in the mixture with the Thai Basil Seed. 
Add in some of the Spongy Malva Nut.  Mix and enjoy a cool drink.

Friday, August 8, 2014

Muc Xao Rau Cai (Stir-fry Squid with Vegetables)




Muc Xao Rau Cai (Stir-fry Squid with Vegetables)


Ingredients:
1 lb. Squid
1 large Cucumber
1 Green Bell Pepper
1 Tomato
1 Onion
1 Tbsp. minced Garlic
Chopped Cilantro
1 Tbsp. Oil
1/2 tsp. Salt
3/4 tsp. Sugar
1 1/2 Tbsp. Oil
1 Tbsp. minced Garlic
1/2 tsp. Salt
Black Pepper


Wash and rinse all of your vegetables. Cut 1 Cucumber in half and remove the center.  Then cut into bite size pieces.  Put in a bowl and set aside.
Cut 1 Green Bell Pepper into small pieces. Then set aside.
Cut 1 Tomato and set aside. Cut 1 Onion into small pieces. Then set aside. Mince some Garlic and set aside.
Clean 1 lb. Squid.  Cut into smaller pieces. Put in a bowl and set aside. 
Now you should have everything cut and ready.
In a pan add 1 Tbsp. Oil. Add 1 Tbsp. minced Garlic. Add some cut Onion.  Sauté until slightly brown.
Add Cucumbers and Bell Pepper.  Add 1/2 tsp. Salt. Add 3/4 tsp. Sugar. Stir for a few minutes and add the Tomatoes.
Let it cook for about 1-2 minutes. Remove from heat and set aside.
In a stir-fry pan add 1 1/2 Tbsp. Oil.  Add 1 Tbsp. minced Garlic. Add in the Onion. Sauté until slightly brown.
Add the Squid. Add 1/2 tsp. Salt.  Mix well. Add in the vegetables. Mix for a few minutes.
Add some Black Pepper. Add the chopped Cilantro.  Mix and serve.

Tuesday, August 5, 2014

Canh Rau Ma (Vietnamese Pennywort Soup)




Canh Rau Ma (Vietnamese Pennywort Soup)


Ingredients:
1 chopped Green Onion
4 minced Shrimp
1 Tbsp. minced Garlic
1 Tbsp. Oil
5 cups Water
1 tsp. Salt
1/2 tsp. Sugar
1 Tbsp. Fish Sauce


Quickly cut the Pennywort shorter after washing it a few times.
In a pan add 1 Tbsp. Oil.  Add 1 Tbsp. minced Garlic. Sauté until slightly brown.  Add the minced Shrimp.
Cook until pink and remove from heat.  In a small pot add 5 cups Water.  Add in the sautéed Shrimp and bring to a boil.
Add 1 tsp. Salt. Add 1/2 tsp. Sugar. Add 1 Tbsp. Fish Sauce. Mix well.  Add in the Pennywort when it's boiling.
Let it simmer for about 1 minute.  Add chopped Green Onions.  Add some Black Pepper. Turn off heat and serve with rice.