Friday, May 26, 2017

Grilled Satay Prawns (Tôm Nướng Sa tế ) Recipe

1 lb. Prawns
2 Tbsp. Satay Sauce
1 Tbsp. minced Garlic

Trim and rinse 1 lb. Prawns. Soak some skewers overnight and rinse the next day.  This will prevent the skewers from burning when grilling the prawns.

Marinate the Prawns with 2 Tbsp. Satay Sauce and 1 Tbsp. minced Garlic. Let it sit for about 10 minutes before grilling. Then place on skewers.
Place on griller and grill for 2-3 minutes until cooked. 

Friday, May 19, 2017

Vietnamese Steamed Banana Cake (Bánh Chuối Hấp) Recipe


Prepare the Bananas
1lb. Thai Bananas
Pinch of Kosher Salt
2 tsp. Sugar 
2 cups Water

1 1/2 cup Tapioca Starch
1 cup Warm Water
1/2 cup Sugar
1/2 tsp. Vanilla Sugar or Extract
Banana Water (water used to boil Banana)
Yellow Food Coloring

Coconut Sauce
1 can Coconut Milk
1-2 tsp. Tapioca Starch
2 tsp. Sugar
Pinch of Kosher Salt

Toasted Sesame Seeds (optional)

Peel and cut the tip of 1lb. Thai Bananas, place into bowl.   Add a pinch of Kosher Salt and 2 tsp. Sugar. Mix and let it sit for about 10 minutes. 

In a sauce pan, add in 2 cups Water. Add in the bananas. Boil for 4-5 minutes.  Take out of pot, save the water in the pot. 

In a bowl, add in 1 1/2 cup Tapioca Starch. Add in 1 cup warm water and stir. Add in 1/2 cup Sugar, mix.  Using a strainer, pour in the water that was used to boil the bananas.  Remember to stir while you pour it in. Add in 1/2 tsp. Vanilla Sugar or Extract. Then add in a few drops of yellow food coloring. Let the batter sit for 30 minutes. 

Cut the boiled bananas into slices.  Smash a few bananas.  After 30 minutes, add it into the batter and mix well. 

Spread some oil on a 9” baking pan, have your steamer ready.

Pour the batter in a large sauce pan, heat it over low heat for just a little bit, less than a minute.  Pour the batter into the baking pan inside the steamer.  Steam for about 20-25 minutes. 

Remove from steamer and let it cool completely before cutting. 

To make the Coconut Sauce.  In a sauce pan, add 1-2 tsp. Tapioca Starch or just enough to thicken the sauce, 1 can Coconut Milk, Pinch of Kosher Salt and 2 tsp. Sugar.

Also, this is optional, but you can toast some sesame seeds.  


Friday, May 12, 2017

Vietnamese Sausage Pork (Dồi thịt heo) Recipe


1 lb. Pork Shoulder
2 Tbsp. chopped Shallots
1 Tbsp. minced Garlic
3/4 cup minced Lemongrass
3 tsp. crushed Roast Peanuts
1/2 cup chopped Thai Basil
1 tsp. Black Pepper Corn
2 Tbsp. Olive Oil
2 chopped Chili Peppers
1/2 tsp. Kosher Salt
1 tsp. Sugar
1/2 tsp. ground Black Pepper

Cut 1 lb. Pork Shoulder into small pieces, place in a food processor. Once you have the ground pork set aside. 

Chop some Thai Basil, about 1/2 a cup.  Set aside.

In a pan, add in 2 Tbsp. Olive Oil, 1 Tbsp. minced Garlic, 2 Tbsp. chopped Shallots and 3/4 cup minced Lemongrass.  Saute until slightly brown, remove from heat and set aside.

Have your bowl of 1 lb. Ground Pork, add in 1 tsp. Black Pepper Corn, 3 tsp. crushed Roast Peanuts, 2 chopped Chili Peppers, 1/2 cup chopped Thai Basil, 1/2 tsp. Kosher Salt, 1 tsp. Sugar, sautéed Lemongrass and mix. Add in 1/2 tsp. ground Black Pepper, mix well. Cover with plastic wrap, let it sit for about 1-2 hours.

Hog Casings, wash the salt off then soak it in water for 15 minutes.  

Using a sausage attachment, put the casing on the tip.  If you don’t have one you can use a regular funnel and put it in by hand.  Once you have the casing on the tip.  Tie the ends, stuff the meat.  Get it to the length you want and cut it.  Tie to closed the open end. Repeat until you used up all the meat. 

Boil the sausage, when you boil them remember to use a skewer or toothpick to poke small holes into it.  Or else the sausage might burst open.  After boiling them you can freeze it in the freezer and use whenever you want.  You can pan-fry the sausage and serve by itself or with rice.

Friday, May 5, 2017

Grilled Beef Skewers (Thịt Nướng Xiên Que) Recipe

1 lb. Beef
2 Green Bell Peppers
2 Red Bell Peppers
2 Onions
2 tsp. minced Garlic
chopped Shallots
1 Tbsp. Kumquat Sauce (or Honey)
1 Tbsp. Sriracha (or hot pepper sauce)
1 tsp. 5 Spiced Powder
1 Tbsp. Olive Oil
1/3 tsp. Kosher Salt
1 tsp. Sugar
Black Pepper

First step you will need to cut 1 lb. Beef into bite size pieces. Once you’re done, place into a bowl and marinate. Add in 1 tsp. 5 Spiced Powder, 2 tsp. minced Garlic, 2 tsp. chopped Shallots, 1 Tbsp. Sriracha or hot pepper sauce, 1 Tbsp. Kumquat Sauce or Honey, 1 Tbsp. Olive Oil, 1/3 tsp. Kosher Salt, 1 tsp. Sugar and some Black Pepper. Mix well cover with plastic wrap.  Let it marinate for about 1 hr. 

A trick to prevent the skewers from burning while you grill is by soaking it in cold water overnight.  Then rinse it with water the next day.  Once you have that done set it aside. 

While you let the beef marinate, cut the Onions, Green Bell Peppers and Red Peppers. Set aside.

Layout the Onions, Bell Peppers and Beef.  Place onto the skewers. 

Have your grill ready, place on the griller.  Remember to turn while grilling so that it will cook evenly.  Remove when done and enjoy!

Friday, April 28, 2017

Shrimp Cheese Balls Recipe (Tom Chien Pho Mai)

1/2 cup Shrimp batter mix flour
1/2 cup Bread Crumbs
1/2 lb. Shrimp
1 tsp. Oyster Sauce
1 tsp. Sugar
1/8 tsp. Kosher Salt
1 tsp. Sesame Oil
1 tsp. minced Garlic
1 tsp. chopped Shallots
Ground White Pepper
Mozzarella Cheese stick
1 Egg
Frying Oil

Pound 1/2 lb. Shrimp until it turns into a paste.  Add in 1 tsp. Sugar, 1/8 tsp. Kosher Salt, 1 tsp. Oyster Sauce, 1 tsp. Sesame Oil, 1 tsp. minced Garlic, 1 tsp. chopped Shallots and some ground White Pepper.  Mix well. 

Cut the Mozzarella Cheese stick into cubes.  Roll the paste flat, add in the cheese cube.  Roll it into a ball. Coat the shrimp ball in Shrimp batter flour, roll in Egg wash and roll into Bread Crumbs.  Repeat until you finish using the shrimp paste.

Place in Frying Oil, fry until golden.  Place on paper towel to remove the excess oil, serve while hot.