Saturday, March 25, 2017

Panna Cotta Coconut Mango Recipe


Ingredients
Mango
1 Mango Puree
1/8 tsp. Salt
1/4 cup Sugar or to taste
1 tsp. Gelatin
1/2 cup Coconut Cream

Coconut
1 cup Coconut Cream
1 tsp. Gelatin
1/8 tsp. Salt
1/4 cup Sugar or to taste

Puree 1 Mango with 1/2 cup Coconut Cream.
In a sauce pan add in the Mango puree, 1/8 tsp. Salt, 1/4 cup Sugar or to taste and 1 tsp. Gelatin. Cook on low heat until everything dissolved.  

This is optional, set the glass at an angle using a basket.  Pour in the Mango puree, wait for it to set. 

Let it set then cook the Coconut part.  In a sauce pan add in 1 cup Coconut Cream, 1 tsp. Gelatin, 1/8 tsp. Salt and 1/4 cup Sugar or to taste. Cook on low heat until everything dissolved. 
Pour into glass with the Mango.  

Let set and serve. 


Saturday, March 18, 2017

Mực Xào Sa Tế (Stir-fry Sate Squid) Recipe


Ingredients
2 large Squids
minced Garlic
chopped Shallots
1 Red Bell Pepper (cut)
1 Green Bell Pepper (cut)
1/2 Onion (cut)
Sate Sauce
Kosher Salt
1 tsp. Sugar
Black Pepper
Olive Oil
1 Tbsp. White Rice Wine

Prepare the squid.  Cut 2 large Squids, rinse with water.  Lay flat on cutting board and gently slice at an angle (not cutting all the way through).  Turn and the same.  Then cut the squid into pieces.
Boil some water add in 1 Tbsp. White Rice Wine and 1 tsp. Kosher Salt.  Add in the squid and let cook until it starts to curl.  Drain and rinse.

Marinate the squid.  Place the cooked boiled squid in a bowl.  Add in 1 tsp. Sate Sauce, 1 tsp. chipped Shallots, 1 tsp. minced Garlic, 1/3 tsp. Kosher Salt, 1 tsp. Sugar and some Black Pepper. Mix well, cover for 15 minutes.

In a wok, add 1 Tbsp. Olive Oil, 1 Tbsp. minced Garlic and 1/2 Onion cut into pieces.  Saute for a few seconds.  Then add in 1 Red  and Green Bell Pepper (cut).  Add a pinch of Kosher Salt.  Mix for 1-2 minutes.  Remove from heat and set aside. 

In a different pan, add 1 Tbsp. Olive Oil, 1 Tbsp. chopped Shallots and 1 Tbsp. Sate Sauce.  Mix, add in the squid.  Let it cook for 1 minute.  Remove from heat.  Pour onto the cooked bell peppers and serve. 

Saturday, March 11, 2017

Stir-fry Sate Beef (Bo Xao Sate) Recipe


Ingredients

Marinate Beef
1.5 lb Beef
1 1/2 tsp. Sugar
1 tsp. Kosher Salt
1 Tbsp. minced Garlic
1 Tbsp. chopped Shallots
3 Tbsp. Sate Sauce

Tomato Sauce
1 Tbsp. Olive Oil
1 tsp. minced Garlic
1 diced Tomato
Pinch of Kosher Salt
1/2 tsp. Sugar
2 Tbsp. Water

Stir-fry ingredients
2 Tbsp. Olive Oil
1 tsp. minced Garlic
1 tsp. chopped Shallots
2 Tbsp. Lemongrass
Marinated Beef
Tomato Sauce
1/2 cup Water
1/2 Onion (sliced)
Chinese Celery


In a bowl marinate 1.5 lb Beef (cut in slices), add 1 tsp. Kosher Salt,1 1/2 tsp. Sugar, 1 Tbsp. minced Garlic, 1 Tbsp. chopped Shallots, 3 Tbsp. Sate Sauce and mix well. Let it marinate for 2 hrs. 

In a pan, add in 1 Tbsp. Olive Oil and 1 tsp. minced Garlic.  Saute until slightly brown. Add in 1 diced Tomato. Add a pinch of Kosher Salt and 1/2 tsp. Sugar.  Let it cook for a little bit then add in 2 Tbsp. Water. Cook until it becomes a sauce, remove from heat and set aside. 

In a wok, add in 2 Tbsp. Olive Oil.  Add 1 tsp. minced Garlic and 1 tsp. chopped Shallots. Saute for a few seconds, add in 2 Tbsp. minced Lemongrass.  Then add in the marinated beef and tomato sauce.  Add in 1/2 cup Water.  Let it cook until some of the water absorbed.  Mix well, add in 1/2 an Onion cut into slices and Chinese Celery.  Give it a quick mix and serve.


Saturday, March 4, 2017

Chicken Steamed Buns (Banh Bao Ga) Recipe


Ingredients:

Dough
1 bag steamed bun flour
1/2 cup Sugar
1 cup Milk
1 Tbsp. Oil

Filling
1 cup Napa Cabbage
1/2 cup Shiitake Mushrooms
1/4 cup chopped Onion
1 tsp. minced Garlic
1 tsp. chopped Shallots
1 tsp. Sesame Seed Oil
1 tsp. Soy Sauce
1 Tbsp. Oyster Sauce
1 tsp. Black Pepper
1 tsp. Sugar
1 lb. Ground Chicken
3 Egg Whites


Mix 1/2 cup Sugar with 1 cup Milk.  Add in 1 bag of Steamed Buns Flour, remember to save about 1/4 cup to coat later.  Pour in the milk mixture and knead into a dough. Add more milk if needed. When it starts to form into a dough add in 1 Tbsp. Oil.  You want the dough to be semi sticky, but not too sticky that you can’t handle with your hands. Cover and let it doubles in size.

To make the filling, mix 1 lb. Ground Chicken, 1/2 cup cut Shiitake Mushrooms, 1 cup Napa Cabbage,1/4 cup chopped Onion, 1 tsp. chopped Shallots, 1 tsp. minced Garlic, 3 Egg Whites, 1 tsp. Sesame Seed Oil, 1 Tbsp. Oyster Sauce, 1 tsp. Soy Sauce, 1 tsp. Sugar, 1 tsp. Black Pepper and mix.

When the dough is ready divide it into equal pieces.  Roll one piece out flat and add in the filling.  Pinch the top together.  Repeat until you used up all the dough and filling.  Steam in steamer for 20-25 minutes depending on the size of the buns. 


Friday, February 24, 2017

Water Spinach Stir-fry with Garlic Recipe (Rau Muong Xao Toi)


Ingredients
1 bunch Water Spinach
Water
1 tsp. Kosher Salt
2 Tbsp. minced Garlic
2 Tbsp. Olive Oil

Cut 1 bunch Water Spinach stem about 2 inches long.  Rinse until clean.

Mince some Garlic, you need about 2 Tablespoon.  In a wok, boil some water add in 1 tsp. Kosher Salt.  Add in the Water Spinach and take it out right away.  Rinse it with cold water.  This will help the Water Spinach stay green and crunchy when stir-frying.

Clean the wok and add in 2 Tbsp. Olive Oil and 2 Tbsp. minced Garlic.  Saute until slightly brown.  Add in the Water Spinach, stir for 1 minute and remove from heat to serve.  Usually serve with dipping fish sauce and rice.