Friday, December 19, 2014

Canh Xa Lach Xoong (Watercress Soup)




Canh Xa Lach Xoong (Watercress Soup)


Ingredients
1 bunch Watercress
1 Tbsp. minced Garlic
3 minced Shrimp
1 chopped Green Onion
5 cups Water
1 Tbsp. Oil
1/8 tsp. Mushroom Seasoning
1 tsp. Salt
1/2 tsp. Sugar
1 Tbsp. Fish Sauce


Cut 1 bunch of Watercress into 2 inches long, then set aside. In a small pan, add 1 Tbsp. Oil.  Add 1 Tbsp. minced Garlic.
Sauté for a few seconds, add minced Shrimp. Sauté until it turns pink, remove from heat and set aside.
In a pot, add 5 cups Water.  Add in the sautéed Shrimp with Garlic.  Bring to a simmer. Add 1/8 tsp. Mushroom Seasoning.
Add 1 tsp. Salt.  Add 1/2 tsp. Sugar. Add 1 Tbsp. Fish Sauce. Add in the Watercress. Then the chopped Green Onion.  Add some Black Pepper.
Turn off heat and serve. 

Tuesday, December 16, 2014

Mi Can Xao Xa Ot (Mock Meat Stir-fry Lemongrass and Chili Pepper) Vegetarian recipe!




Mi Can Xao Xa Ot (Mock Meat Stir-fry Lemongrass and Chili Pepper)
Ingredients:
4 Mock Meat Sticks
1 chopped Green Onion
3/4 cup minced Lemongrass
1 tsp. Turmeric
1 Tbsp. minced Garlic
1 Tbsp. sliced Shallots
3 Tbsps. Olive Oil
1/2 tsp. Mushroom Seasoning
1/2 tsp. Salt
3 tsp. Sugar
1 Tbsp. Vegetarian Stir-fry Sauce
1 Tbsp. Soy Sauce
Black Pepper
Chili Pepper
Tear 4 Mock Meat sticks into strips. Remember to always soak it in water unless you going to be using it right away.
Once you are done tearing the Mock Meat, rinse it with water a few times. Drain out the water and set it aside.
In a stir-fry pan add in 3 Tbsps. Olive Oil. Add 1 Tbsp. minced Garlic. Add 1 Tbsp. sliced Shallots.  Sauté for a few seconds.
Add 3/4 cup minced Lemongrass. Mix it up a little bit.  Add 1 tsp. Turmeric. Mix and then add in the Mock Meat.
Add in 1/2 tsp. Mushroom Seasoning. Add 1/2 tsp. Salt.  Add 3 tsp. Sugar. Add 1 Tbsp. Vegetarian Stir-fry Sauce.
Add 1 Tbsp. Soy Sauce.
Stir for about 3 minutes. Add in the chopped Green Onions. Add some Black Pepper and Chili Pepper.  Stir until combined and serve.
You can serve with some rice and enjoy a vegetarian healthy dish.


Thursday, December 11, 2014

French Butter Madeleine (Banh Con So)




French Butter Madeleine (Banh Con So) Recipe
Ingredients:
3/4 cup Cake Flour
5 Tbsps. Unsalted Butter
2 Eggs
1/2 cup Sugar
Pinch of Salt
2 tsp. Vanilla Sugar
1/2 tsp. Baking Powder
First you will need to melt 5 Tbsps. of unsalted butter, cover with plastic wrap and put in the microwave for a few seconds. Then set it aside.
Now let's mix the dry ingredients.  In a bowl add in 3/4 cup Cake Flour, all purpose flour will work too.
Add a pinch of Salt.  Add 1/2 tsp. Baking Powder. Mix well and set aside.
In a different bowl add in 2 Eggs. Using a mixer, beat the eggs add in 2 tsp. Vanilla Sugar. Add 1/2 cup Sugar.
Continue to beat the eggs. Fold in the melted Butter. Slowly sift some of the Cake Flour and fold it into the batter.
Spread some butter onto your Madeleine pan. Using a spoon, scoop in the batter.  Fill only about 3/4 of the mold.
Bake in the oven at 350 degrees F for about 10-14 minutes or until you see the edge of the Madeleine turns slightly brown. Be careful not to burn your madeleine.



Tuesday, December 9, 2014

Crab Puff (Hoanh Thanh Chien Nhan Pho Mai)




Crab Puff (Hoanh Thanh Chien Nhan Pho Mai)
Ingredients:
1 package Wonton Wraps
3 Imitation Crab
8 oz. Cream Cheese
1 Tbsp. chopped Chives
1 Tbsp. chopped Shallots
1/2 tsp. Salt
1 tsp. Sugar
White Pepper
1 tsp. Sesame Oil
1/2 tsp. Garlic Powder
Frying Oil


In a bowl add in 8 oz. Cream Cheese. Add in 3 Imitation Crab cut into small pieces.
Add 1 tsp. Sugar.  Add 1/2 tsp. Salt. Add 1 Tbsp. chopped Chives. Add 1 Tbsp. chopped Shallots.
Add 1/2 tsp. Garlic Powder. Add 1 tsp. Sesame Oil. Add some White Pepper. Mix well.
Take one Wonton Wrap add in some of the filling.  Spread some water on the edge to help seal it.  Fold the corners up and make it into a star shape.
Repeat until you use up all the filling and Wonton Wraps.
You can also make it into a triangle shape.  Once you're done have your frying oil pan ready.
Fry the crab puff until it's golden.  Remove and place on paper towel.

Wednesday, December 3, 2014

BBQ Pork Steamed Buns (Banh Bao Nhan Xa Xiu)





BBQ Pork Steamed Buns (Banh Bao Nhan Xa Xiu)
Ingredients:
1 1/2 lb. Barbecued Pork
1/2 cup Barbecued Pork Sauce
1 bag Steamed Buns Flour
1/2 cup Sugar
1 cup Milk (add more as needed)
1 Tbsp. Oil
Small squares Wax Paper
1 Tbsp. Vinegar
Pinch of Corn Starch (Optional)
Mix 1 cup Milk with 1/2 cup Sugar together. In a large bowl, add in the Steamed Buns Flour.  Remember to save about 1/4 cup Flour. 
You can use your hands or a dough mixer to knead the dough. Add in the Sugar Milk slowly. Knead until it is no longer sticky.
Add 1 Tbsp. Oil, continue to knead the dough.
After kneading the dough for 10 minutes. Place it in a bowl, cover with plastic wrap. Let it sit in a warm area for 45 minutes.
After 45 minutes, take out your dough. Divide it into 12 equal pieces. Remember to use the flour you saved to flour your work area and roller.
Take 1 piece of the dough, roll out flat, and add in the fillings. Pinch the top to make the bun, place on wax paper. Put in the steamer.
Repeat until you use up all your dough and fillings. Add in 1 Tbsp. Vinegar to the steamer water.
This will help the buns look whiter. Steam the buns for 20-25 minutes. Remember to serve while hot.
To make the BBQ Pork filling, you need to cut 1 1/2 lb. BBQ Pork into small pieces. 
You can make your own BBQ Pork, I'll have the video link in the description box. or you can click on this link.
In a pan add in 1/2 cup BBQ Pork Sauce. Medium high heat, add in the Pork.  Mix well. 
If it's seems too watery you can add in a pinch of cornstarch to thicken it up.
Remove from heat and set aside.
After 45 minutes, knead the dough again for about 1-2 minutes.  Coat your surface with some flour that you saved.  Roll the dough out and divide it into equal pieces.
You should have about 12 pieces. Take one piece of dough and roll it out flat using a rolling pin. Add in the filling and pinch the top to create a bun. 
Place on a small piece of wax paper. Repeat until you finish using up the dough and filling. Put the buns in the steamer. 
Have your steamer ready, add in 1 Tbsp. Vinegar in the steamer water.  Steam the buns for 20-25 minutes. Remove and serve while hot.