Friday, October 13, 2017

Khổ Qua Xào Trứng (Bitter Melon with Egg Stir-Fry) Recipe


Ingredients:
2 medium size Bitter Melons
2 large Eggs
1/2 tsp. Sugar
1 tsp. Fish Sauce
Black Pepper
Green Onions
1 Tbsp. Olive Oil
1 Tbsp. minced Garlic
1/2 tsp. Sugar
Pinch of Kosher Salt
2 Tbsp. Water

First, cut 2 medium size Bitter Melons.  Remove the center and cut into slices. 
Sprinkle some Salt, mix and let it sit for about 10 minutes.  Then rinse with water and set aside. 

In a bowl, crack 2 large Eggs.  Add in 1/2 tsp. Sugar, 1 tsp. Fish Sauce and some Black Pepper. Beat the eggs and set aside. 

Chop some Green Onions and set aside. 

In a pan, add 1 Tbsp. Olive Oil  and 1 Tbsp. minced Garlic. Saute until slightly brown, add in the Bitter Melon. Add 1/2 tsp. Sugar and Pinch of Kosher Salt. Stir-fry and add in 2 Tbsp. of Water to help cooked the Bitter Melon. 

Once it looks wilted, add in some Black Pepper and chop Green Onions.  Beat the Eggs and drizzle it over the cooked Bitter Melon.  Let it cook on medium high heat then flip it over.  Once the eggs are done, remove and serve.



Friday, October 6, 2017

Thịt Bò Xào Bông Cải (Beef and Broccoli Stir-fry) Recipe


Ingredients:

1 lb. Beef
2 tsp. minced Garlic
2 tsp. chopped Shallots
1/8 tsp. Kosher Salt
1 tsp. Sugar
Black Pepper
2 tsp. Oyster Sauce
1/2 tsp. Dark Soy Sauce
1 Onion
3 cups Broccoli
2 Tbsp. Olive Oil
Tapioca Starch
1 tsp. minced Garlic
1 tsp. chopped Shallots
1 tsp. Sugar

Cut 1 lb. Beef into slices. Place into a bowl to marinate.  Add 2 tsp. minced Garlic, 2 tsp. chopped Shallots, 1/8 tsp. Kosher Salt, 1 tsp. Sugar, some Black Pepper, 2 tsp. Oyster Sauce and 1/2 tsp. Dark Soy Sauce.  Mix well and let it marinate for 2 hours. 

Cut 1 Onion and some Broccoli (about 3 cups).  Blanch the Broccoli, in a large wok add in Water & a pinch of Salt.  Bring to a simmer and add in the Broccoli. Drain out, rinse in cold water and set aside. 

Mix some Tapioca Starch with water and set aside. 

In a pan, add in 2 Tbsp. Olive Oil, 1 tsp. minced Garlic, 1 tsp. chopped Shallots.  Saute until slightly brown, add in the Beef.  Stir-fry for about 1 minute and add in the Broccoli.  Season with 1 tsp. Sugar and Black Pepper.  Add in the Onions and then add in the Tapioca mixture.  Mix well and serve. 


Friday, September 29, 2017

Sườn Sốt Me (Ribs with Tamarind Sauce) Recipe


Ingredients
Prepare Ribs
1 1/2 lb. Ribs
Kosher Salt
2 tsp. chopped Shallots
2 tsp. minced Garlic + some extra
1 Tbsp. Soy Sauce
1 Tbsp. Oyster Sauce
1 tsp. Sugar
Black Pepper
Frying Oil

Sauce
3 oz. Tamarind
Water
1 Tbsp. Olive Oil
1 tsp. minced Garlic
1 tsp. chopped Shallots
2 tsp. Sugar
Pinch of Kosher Salt
Thai Chili Pepper (optional)
Onion Slices



Cut 1 1/2 lb Ribs into 2 inch pieces, blanch the ribs.  Fill a pan with water, bring to a high simmer add in 1 tsp. Kosher Salt and pinch of minced Garlic then the Ribs.  Remove from water after you finish blanching the Ribs. 

Marinate the ribs, place in a bowl. Add in 2 tsp. chopped Shallots, 2 tsp. minced Garlic, 1 Tbsp. Soy Sauce, 1 Tbsp. Oyster Sauce, Pinch of Kosher Salt, 1 tsp. Sugar and some Black Pepper. Mix well, cover with plastic wrap for 30 minutes. 

After 30 minutes, add some Frying Oil into pan and pan fry the ribs.  Remove from heat once golden.  Place on paper towel to remove excess oil and set aside.

To make the sauce, in a sauce pan add in about 3 oz. Tamarind and some water. Once it starts to dissolved in the water, remove from heat and use a strainer to strain out the Tamarind juice. You’ll need about 3/4 cup Tamarind Juice. 

Use a pan, add in 1 Tbsp. Olive Oil.  Then add in 1 tsp. minced Garlic and 1 tsp. chopped Shallots. Saute until slightly brown and add in 3/4 cup Tamarind Juice. Optional, add in 1 chopped Thai Chili Pepper, 2 tsp. Sugar and pinch of Kosher Salt. Mix well, add in the Ribs and some Onions.  Stir for a few seconds, remove from heat and serve.


Friday, September 22, 2017

Cá Hồi Hấp Chanh (Steamed Salmon with Lime)


Ingredients:
1 lb. Salmon
Green Onion
Lemongrass
1 small knob Ginger
2 tsp. minced Garlic
2 tsp. chopped Shallots
Pinch Kosher Salt
1/2 tsp. Sugar
1 Tbsp. Fish Sauce
Black Pepper
Shallots slices
Lime
Lime Leaves

Serve with:
Dipping Fish Sauce
Rice Paper
Fresh Herbs

Rinse 1 lb. Salmon, set aside to let it air dry. In a mortar, add in 2 tsp. chopped Shallots and 2 tsp. minced Garlic. Using a pestle, pound the Shallots and Garlic. 

Make sure the Salmon is really dry, use paper towel and pat around it.  Scoop out the Shallots and Garlic from the mortar, mix in a pinch of Kosher Salt. Rub it onto the Salmon. Add some Black Pepper, cover with plastic wrap and set aside. 

Squeeze 1 Large Lime into a small bowl.  Cut 1 Thai Chili add into the Lime Juice. Add 1 Tbsp. Fish Sauce, 1/2 tsp. Sugar and mix well.

Pound on two Lemongrass sticks. Cut some Lime Leaves. Cut some white portion of Green Onions, Shallots and Ginger. 

Have all the ingredients ready.

On a large place, put some of the Lime Leaves and set the Salmon on top. Place Shallots, Lemongrass, Green Onions, Ginger and optional Lime slices around plate.  Drizzle the Lime Juice mixture over Salmon and add some more of Lime Leaves.  Steam for 10 minutes. 

Serve with Dipping Fish Sauce, Rice Paper and Fresh Herbs.  Wrap and enjoy!


Friday, September 15, 2017

Cơm Gà Hải Nam (Hainan Chicken and Rice) Recipe


Ingredients:

Prepare Chicken and Chicken Broth
1 whole Chicken
1 Onion
1 Shallot
1 Ginger Knob
10-12 cups Water
Kosher Salt

Prepare Rice
2 cups Jasmine Rice
Chicken Broth (add enough to over over Rice about 3/4” - 1”)
Ginger Slices
Chicken Fat
Shallot Slices

Sauce
2 Tbsp. Olive Oil
1 tsp. chopped Shallots
1 tsp. minced Garlic
3 Tbsp. Light Soy Sauce
1 Tbsp. Oyster Sauce
1 Tbsp. Sugar

Clean 1 whole Chicken, rub salt onto the Chicken and rinse with water. 

Fill a large pot with about 10-12 cups Water, bring to a high simmer. Peel and cut 1 Onion, cut 1 Shallot into thick slices and peel and cut 1 Ginger knob. Once the water starts to form small bubbles, add in the Chicken, Onion, Shallot, Ginger and 1 tsp. Kosher Salt. 

Skim the broth, after cooking it for 30 minutes, remember to turn the chicken. 
Let it cook on high simmer for about 1 hour or until the chicken is cooked. Remove the Chicken and set aside for it to cool completely. 

Rinse and wash 2 cups Jasmine Rice. Set aside for it to air dry.  In a large pan, add in some Chicken Fat, Shallot Slices and Ginger Slices. Saute for a few seconds and add in the Rice. Let it cook on low to medium heat for about 2-3 minutes.  Remove from heat.  Take out the Ginger, Shallots and Chicken Fat. 

Strain the Chicken Broth before using it.  The rest of the broth you can save for other soup recipes. Add it into a rice cooker and add in enough Chicken Broth to cover over the rice about 3/4” to 1”.  

To make the sauce, in a pan add in 2 Tbsp. Olive Oil.  Then 1 tsp. chopped Shallots and 1 tsp. minced Garlic.  Saute until slightly brown, add 3 Tbsp. Light Soy Sauce, 1 Tbsp. Oyster Sauce and 1 Tbsp. Sugar. Mix well and remove from heat. 

Cut the chicken into smaller pieces.  Enjoy with Rice and Sauce.  Optional, have some Tomato and Cucumbers.