Wednesday, March 4, 2015

Pandan Coconut Buns (Banh Mi La Dua Nhan Dua)


Pandan Coconut Buns (Banh Mi La Dua Nhan Dua)

Ingredients:
Dough
2 1/4 cup Bread Flour (add more as needed)
2 1/4 tsp. Active Yeast
1/4 cup Pandan Juice
1/4 cup Whole Milk
1 Egg
3 Tbsp. Oil
1/2 tsp. Salt
1/4 cup Sugar

Filling
1 cup Coconut Flakes
1/2 cup Brown Sugar
1/2 cup Sugar
1 tsp. Vinegar
1/2 tsp. Salt
2 tsp. Vanilla Sugar
1/2 cup Water

other ingredients
Extra Coconut Flakes
Egg Wash

Warm up 1/4 cup Whole Milk, you can put in the microwave for about 30 seconds or use a thermometer to make sure it's around 95-110 degrees F.
In order for Yeast to activate. Add in 2 1/4 tsp. Active Yeast and some sugar in your milk. Set it aside. 

Add all the dry ingredients together. 2 1/4 cup Bread Flour. Add 1/4 cup Sugar. Add 1/2 tsp. Salt. Give it a quick mix.
Once the yeast has activated. Add into bowl with the flour mixture. Mix and add in 1/4 cup Pandan Juice. Add 1 Egg. Add 3 Tbsp. Oil. 
Mix together and then knead into a dough. Cover the dough with plastic wrap and put in a warm area for 1 hour to rise.

To make the coconut filling, in a pan add 1/2 cup Water.  Add 1/2 cup Sugar.  Remember to use medium heat. Add 1/2 cup Brown Sugar.
Once it starts to melt add 1 tsp. Vinegar so it won't crystallize. Add 1/2 tsp. Salt. Add 2 tsp. Vanilla Sugar.
Add 1 cup Coconut Flakes. Stir until it thickens and becomes like a syrup. 

After 1 hour, take the dough out and divide the dough into 9 equal pieces. Roll one piece of the dough and add in the filling.
Pinch the ends together to form a bun. Line an 8 inch square baking pan with parchment paper or grease it with butter or oil. Place the bun inside.
Repeat until you have all 9 buns in your baking pan.  Cover the pan and leave in a warm area to let it rise again. Leave it for about 30 minutes. 
Spread some egg wash and sprinkle some coconut flakes on top.  Bake in over at 350 degrees F for about 15-20 minutes.  

Monday, February 23, 2015

Ca Com Kho Tieu (Clay Pot Anchovy Braised with Black Pepper)



Ca Com Kho Tieu (Clay Pot Anchovy Braised with Black Pepper)

Ingredients
6 oz. Dried Anchovy
1 Tbsp. chopped Shallots
1/2 tsp. minced Garlic
1/2 tsp. Black Pepper
2 tsp. Sugar
2 Tbsps. Fish Sauce
1 tsp. chopped Green Onions
1/2 tsp. Coconut Caramel Sauce
2 Tbsps. Oil
1 Tbsp. minced Garlic
2 Tbsps. Fish Sauce
1/2 tsp. Black Pepper
1 Tbsp. Sugar
chopped Green Onions
Black Pepper

If you prefer to eat the anchovy without the head you can remove it.
Then you will need to soak it in water for about 30 minutes. After you soak it for 30 minutes rinse it with water a few times and set it aside to air dry.
Now put the Anchovy in a bowl to marinate. Add 1 Tbsp. chopped Shallots.  Add 1/2 tsp. minced Garlic. 1/2 tsp. Black Pepper.
2 tsp. Sugar. Add 2 Tbsps. Fish Sauce. Add 1 tsp. chopped Green Onions. Add 1/2 tsp. Coconut Caramel Sauce. Mix well and let it marinate for 30 minutes.
Once you let it marinate for 30 minutes.
Using high medium heat, add 2 Tbsps. Oil into Clay Pot. Add 1 Tbsp. minced Garlic. Saute until slightly brown.  Add in the marinated Anchovy.
Let it simmer in the clay pot. Add in 2 Tbsps. Fish Sauce.
Add 1/2 tsp. Black Pepper. Add 1 Tbsp. Sugar. If it starts to boil, turn the heat to medium low and continue to let it simmer.
After about 7 minutes Add in some chopped Green Onions. You can add some more ground Black Pepper.

Friday, February 13, 2015

Mut Dua (Candied Coconut Ribbons) Tet Recipe

Mut Dua (Candied Coconut Ribbons) Tet Recipe

Ingredients:
2 Dry White Coconuts
3 cups Sugar
Vanilla Sugar
1/2 tsp. Alum (crystal or powder)
Food Coloring (optional)


Open 2 Dry White Coconuts.  One way to open it up is by holding it like.  Using the back of a cleaver and hit the middle section of the coconut.
Turn the coconut while hitting it to create a crack in the middle. Place a bowl underneath for the coconut water.
Once it starts to crack, using the tip of the cleaver pry it open.
To remove the meat, use a spoon end and pry around the meat to remove it from the shell.  Be careful not to crack or break it.
When you get the meat to pop out of the shell. Continue to do the same to the rest of the coconuts.
Now that you have the coconut meat out, you want to remove the brownish outer layer by using a peeler. Put into a bowl and do the same to the rest of the coconuts.
Rinse the coconut meat to remove any brown specks that may still stick to the coconut. Set it aside and let it air dry for a few minutes.
Peel the edge to make it look like a ribbon.  Continue to peel into a large bowl until you are done.

Dissolve 1/2 tsp. Alum then pour it into a large bowl of water. Add in the coconut ribbons.  The alum will whiten the coconut meat, mix for about 1 minute.
Drain out the water.  Wash and rinse the coconut a few times. Boil some water and put in the coconut.  Let it boil for about 1-2 minutes.  Drain out the water and let it air dry for about 15 minutes.
Divide the coconut into three equal portions.  Add 1 cup of Sugar to each bowl. Add in the food coloring to which ever bowl you want. Mix until it is evenly coated.

In a clean pan add in one of the coconut bowl and cook on medium heat until it crystallize. Add in a pinch of Vanilla Sugar. Remove from heat and put on paper towel to cool.  Repeat with the other colors.
Scoop the candied coconut ribbons onto a plate and serve with some tea along with other Lunar New Year treats.

Tuesday, February 10, 2015

Ogura Mandarin Cake (Banh Bong Lan Quyt)




Ogura Mandarin Cake (Banh Bong Lan Quyt)
Ingredients:
120g Cake Flour
6 Eggs
80ml Mandarin Juice
80g Sugar
1/4 tsp. Salt
1/2 tsp. Cream of Tartar
70ml Canola Oil

Squeeze 80ml Mandarin Juice.  Now you need to separate 6 Large Eggs.  Once you are done, beat the Egg Whites.
Add 1/4 tsp. Salt.  Add 1/2 tsp. Cream of Tartar. Add in 80g Sugar, continue to beat until stiff peaks.
Add in 80ml Mandarin Juice into the Egg Yolks.  Add 70ml Canola Oil. Slowly break the Egg Yolks and lightly whisk.
Sift 120g Cake Flour.  Continue to whisk until it is evenly mix together. Fold in the Egg Whites. Line an 8" Square pan with a long parchment paper. 
Doing it this way it will allow you to easily lift the cake when it's done baking. Pour in the batter. Tap the pan a few times to remove bubbles.
Fill a pan with water and place it in the oven.  Bake the cake at 325 degrees F above the pan with water.  Bake for about 40 minutes or until a toothpick comes out clean.
When the cake is done baking, remove from oven.  Run a knife on the side to remove from baking pan.  Lift the cake out and place on a rack to cool.  Once it has cool, cut the edge with a cake knife.
Cut into rectangle pieces and enjoy.

Friday, February 6, 2015

Che Bot Nang (Tapioca Coconut Dessert Pudding)




Che Bot Nang (Tapioca Coconut Dessert Pudding)


Ingredients:
Tapioca Ball/Strip
Green
1/2 cup Tapioca Starch
Hot Water
Pandan Extract Paste
Yellow
1/2 cup Tapioca Starch
Hot Water
Yellow Food Coloring
White
3/4 cup Tapioca Starch
Hot Water
1 can Coconut Milk
2 1/2 cup Water
1/2 cup Sugar
1/2 tsp. Vanilla Sugar
1/3 tsp. Salt
Pinch Tapioca Starch


First make the Tapioca Ball/Strip.  This recipe, you'll need 2 bowls with 1/2 cup Tapioca Starch and 3/4 cup Tapioca Starch.
To make the white tapioca balls and strip, take the bowl with 3/4 cup Tapioca Starch.  Pour some hot water into it.
Add more water as needed until it forms a dough that does not stick to your hands.  Then set it aside.
Now let's make the green, pour some hot water in a bowl.  Mix in the Pandan Extract paste, then pour some of it into the flour.  Mix until it forms a dough.
Then set it aside.
Do the same with the yellow.  Mix hot water with some Yellow food coloring and pour into the Tapioca Starch.  Mix until it forms a dough.
After you're done, roll it into balls.  You can flatten it and cut into strips like this.
Boil some water, add in the balls and strips. Boil until it is cooked.
Next scoop about 1/4 cup Coconut Milk from can into a small sauce pan, you'll use that to make the coconut sauce later. 
Have a different pot, fill with 2 1/2 cup water.  Pour in the rest of the Coconut Milk from the can. 
Bring to a simmer.  Add 1/3 tsp. Salt. Add in the cooked Tapioca balls/strips. Add 1/2 cup Sugar. Add 1/2 tsp. Vanilla Sugar.  Continue to let it simmer on low heat.
To make the coconut sauce, heat up the coconut milk in the small sauce pan.  Add in a pinch of tapioca starch to thicken it. Add in sugar to your taste about 2 Tbsps. Sugar.
Once it's hot remove from heat.
Pour the Coconut Pudding in a bowl, drizzle some coconut sauce on top and enjoy.