Wednesday, April 16, 2014

Chao Huyet (Pork Blood Congee/Porridge)


Chao Huyet (Pork Blood Congee/Porridge)


Ingredients
1 Block Pork Blood
1/2 cup Ground Pork
1/2 cup Dried Shrimp
1 cup uncooked Rice
3 chopped Green Onions
Green Onion Stems
1 Tbsp. Oil
1 Tbsp. minced Garlic
8 cups Water
2 cups Water
1 1/2 tsp. Salt
3/4 tsp. Sugar
1/3 tsp. Mushroom Seasoning
1 Tbsp. Fish Sauce


Extra Ingredients
Bean Sprouts
Black Pepper
Dau Chao Quay


In a sauce pan, boil 1 Block Pork Blood.  Remove from pan and let it air dry.  Then set aside.
Roast 1 cup uncooked Rice, remember to use low heat.  When it turns a solid white color remove from heat and set aside.
In a pan add 1 Tbsp. Oil.  Add 1 Tbsp. minced Garlic.  Sauté until slightly brown. Add 1/2 cup Dried Shrimp.  Remember to soak the Dried Shrimp in water for 4 hrs. before using it.
Add 1/2 cup Ground Pork. Try to break the Pork into smaller pieces. Cook until the meat is no longer pink, remove from heat and set aside.
Fill a large pot with 8 cups Water.  Bring to a boil, add in the 1 cup roast uncooked Rice. Add in the Pork and Dried Shrimp.
Bring it down to a simmer.  Let it simmer for about 10 minutes.  Add 1/3 tsp. Mushroom Seasoning.  Add 1 1/2 tsp. Salt.  Add 3/4 tsp. Sugar.
When the rice has broken down, add in 2 cups Water.
Continue to let it simmer for another 5 minutes.  Add in the Green Onion stems. Add 1 Tbsp. Fish Sauce. Continue to let it simmer. Cut the Pork Blood into smaller pieces. Add in the congee.
Add in the chopped Green Onions. In a bowl, add some Bean Sprouts then pour in the congee. Add some Black Pepper and some Dau Chao Quay.  Enjoy your congee.


Monday, April 14, 2014


Banh Dau Chao Quay (Fried Breadsticks) Youtiao Cruller Recipe


Ingredients
1 1/2 cup Bread Flour
1 Tbsp. Double Acting Baking Powder
1 Egg Yolk
1/4 tsp. Salt
1 Tbsp. Canola Oil
1/8 tsp. Baking Soda
1/2 cup warm Water (add more as needed)
Frying Oil


Combine 1 1/2 cup Bread Flour with 1/8 tsp. Baking Soda. Add 1 Tbsp. Double Acting Baking Powder. Mix well.
In a small bowl, combine 1/2 cup warm Water and 1/4 tsp. Salt.  Add it into the flour mixture. Add 1 Tbsp. Canola Oil. Add 1 Egg Yolk.
Mix and the knead the dough.  If it seems too dry add in some warm water.  Remember to add 1 Tablespoon of water at a time.
The dough should not be too dry, you want it to be kind of sticky. Cover with plastic wrap. Put in the fridge overnight or about 8 hrs. After 8 hrs., take it out of the fridge and knead for a few minutes.
Let it rest for 1 hour. Then roll it out into a rectangle shape.  Remember to sprinkle some flour before rolling so the dough will not stick.  When it's kind of look like a rectangle.
Cut it into about 1/2 inch strips. Spread some water on the strips.  Stack 2 strips on top of each other.  Dip a skewer into water and use it to press down on the two strips.
Put into Oil and fry the breadstick.  Remember to have it on high heat.  Fry until golden, remove from Oil and place on paper towel. Repeat until you finish using all the dough.
Serve with some congee or soup.


Saturday, April 12, 2014

Banh Bao Chi (Vietnamese Glutinous Cake) Mochi




Banh Bao Chi
Ingredients
Fillings
1/4 cup crushed Roast Peanuts
1/2 cup Water
3/4 cup Brown Sugar Cone
1/2 cup White Sugar
1 1/2 cup Coconut Flakes
1/2 tsp. Vanilla Sugar or Extract
Pinch of Salt
1 tsp. Lemon Juice
Dough
1 cup Glutinous Flour
1 cup Water (add more as needed)
2 Tbsp. Sugar
1 Tbsp. Tapioca Starch
Food color (optional)
Extra ingredient
chopped Coconut Flakes


In a skillet, add 1/2 cup Water. Using low heat, add in 3/4 cup Brown Sugar Cone. Wait for it to melt, when the sugar has melt add in 1/2 cup White Sugar.
Add 1 1/2 cup Coconut Flakes and 1/4 cup crushed Roast Peanuts. Mix well. Add 1/2 tsp. Vanilla Sugar or Extract. Add a pinch of Salt. Add 1 tsp. Lemon Juice.  Mix well and remove from heat.
Let it cook completely.  Roll into balls and place on a plate.  Then set aside.
In a bowl, add 1 cup Glutinous Flour and 2 Tbsp. Sugar. Add 1 Tbsp. Tapioca Starch. You can mix food coloring with 1 cup Water.  Add in the flour mixture.  Mix well. 
It should be a liquid texture, if not add more water.  Cover with plastic wrap.  Put in the microwave for 2 or 3 minutes.  Make sure it has a sticky texture like this when you take it out of the microwave.
Roll a piece in some Glutinous Flour add in the fillings and wrap it up.  Roll it in some chopped Coconut Flakes and serve.


Wednesday, April 9, 2014

Ca Chua Nhoi Thit (Vietnamese Stuffed Tomatoes)




Ca Chua Nhoi Thit (Vietnamese Stuffed Tomatoes)
Ingredients

Stuffed Tomatoes
3 Tomatoes
1/2 lb. Pork
1/4 cup minced Wood Ear Mushroom
1/4 cup minced Bean Thread
2 Tbsp. chopped Onion
1 tsp. minced Garlic
1/8 tsp. Mushroom Seasoning
1/2 tsp. Salt
1 tsp. Sugar
Black Pepper


Sauce
Tomatoes center
1 chopped Green Onion
1 Tbsp. Oil
1 Tbsp. minced Garlic
1/8 tsp. Mushroom Seasoning
1/2 tsp. Salt
1 tsp. Sugar
2 Tbsp. Soy Sauce
2 Tbsp. Water


Other Ingredeints
2 Tbsp. Oil
1 Tbsp. minced Garlic
Black Pepper
Chopped Green Onions


Mince 1/2 lb. Pork, put in a bowl and set aside. Soak some Bean Thread in a water, when it is soften mince and put in a bowl.  Then set aside. You need about 1/4 cup.
Soak some Wood Ear Mushroom in water, mince when soften and put into a bowl.  Then set aside.  You will also need about 1/4 cup.
Add 1/4 minced Wood Ear Mushroom into bowl with the minced Pork. Add 1/4 cup minced Bean Thread. Add 2 Tbsp. chopped Onion. Add 1 tsp. minced Garlic.  Add 1/8 tsp. Mushroom Seasoning.
Add 1/2 tsp. Salt. Add 1 tsp. Sugar. Add some Black Pepper and mix. Cover with plastic wrap and set aside.

Rinse and wash 3 Tomatoes. Cut in half and squeeze out the seeds. Using the tip of a knife cut out the center of the Tomato, save the center to make the sauce.  If it has the center cord, but it out.
When you are done cutting out the center, cut slits around the bottom of each Tomato. This way it will help the meat cook faster. Stuff the tomatoes and set aside.
In a skillet add 2 Tbsp. Oil. Add 1 Tbsp. minced Garlic.  Using medium low heat, add in the stuffed Tomatoes. Let it cook until Tomatoes looks tender. Remember to turn it to make sure it cooks evenly.
Now to make the sauce, use the center of the Tomatoes, finely chop and set aside. Chop 1 Green Onion and set aside. In another skillet, add 1 Tbsp. Oil.  Add 1 Tbsp. minced Garlic.  Sauté until slightly brown. Add in the chopped Tomatoes and Green Onion.
Add in 1/8 tsp. Mushroom Seasoning. Add 1/2 tsp. Salt. Add 1 tsp. Sugar. Add 1 Tbsp. Soy Sauce. Add 2 Tbsp. Water.  Using medium-low heat, mix.
The stuffed Tomatoes should be almost cooked, using the back of your spatula push down on each Tomato. Let it cook for another few minutes. Put the stuffed Tomatoes into the sauce. Continue to let it simmer in the sauce.  Remember to turn and flip the stuffed Tomatoes.
When you see that the meat is cooked and the Tomatoes are really tender, add some Black Pepper and chopped Green Onion.  Serve with some rice and enjoy your meal.

Friday, April 4, 2014

How to make Wonton Noodle Soup (Hoanh Thanh Mi) Recipe




Wonton Noodle Soup (Hoanh Thanh Mi) Recipe


Ingredients

Broth
1 lb. Pork Bone
1 Daikon
1 large Dried Squid
2 Garlic Cloves
1/2 Onion
1 tsp. Salt 1 tsp. Salt
16 cups Water
1/2 tsp. Mushroom seasoning
1 tsp. Sugar
1 1/2 tsp. Salt
some chopped Green Onion


Wonton Dumplings
5 oz. Pork
5 oz. Shrimp
1 Green Onion
1 Tbsp. minced Garlic
1/8 tsp. Mushroom Seasoning
1/4 tsp. Salt
1/2 tsp. Sugar
some Black Pepper
1 tsp. Sesame Oil


Red Meat Slices
1 4 oz. chucky Pork
1 tsp. Salt
1 tsp. Char Siu Seasoning
1 tsp. minced Garlic
Pinch of Salt, Mushroom Seasoning, and Sugar


Extra Ingredients
Egg Noodles
Bean Sprouts
Chives
chopped Green Onions
Cilantro


Fill a large pot with some water.  Add 1 tsp. Salt.  Once you see little bubbles start to form add in 1 lb. Pork Bone. Bring to a boil and cook until it is no longer pink.
Remove from the pot and rinse with water.  Put in a bowl and set aside.  Roast 1 large Dried Squid over the stove or an oven. Rinse the roasted Squid and break it into smaller pieces.
Set aside to dry for a little bit. In a clean large pot, add in 16 cups Water. Add in the semi-cooked Pork Bones.  Add 1 tsp. Salt. Add the Dried Squid.
Bring to a boil and down to a simmer. Remember to skim the broth.  While you let it simmer.  Peel and wash 1 Daikon. Cut into small chucks. Add into the broth.
After 10 minutes, add 1/2 Onion.  Add 1/2 tsp. Mushroom Seasoning. Add 1 tsp. Sugar. Add 1 1/2 tsp. Salt. While you let broth continue to simmer. It's time to make the fillings for the wonton. Have your Filling ingredients ready.
Mince 5 oz. Pork. Peel and devien 5 oz. Shrimp.  Mince the Shrimp into the Pork. Mince 1 Green Onion. Add 1 Tbsp. minced Garlic . Add 1/8 tsp. Mushroom Seasoning. Add 1/4 tsp. Salt.
Add 1/2 tsp. Sugar. Add some Black Pepper. Blend it into the Pork.  Put into a bowl and add 1 tsp. Sesame Oil. Mix well and cover with plastic wrap.  Let it sit for 15 minutes.
In a small sauce pan add some water.  Add in the Pork. Add 1 tsp. Salt. Boil until the pork is no longer pink. Remove from the pan.  Fill the sauce pan with clean water and add 1 tsp. Chinese Barbecued Seasoning. Add 1 tsp. minced Garlic. Bring to a simmer. Add a pinch of Salt, Mushroom seasoning, and Sugar.
Add in the semi-cooked Pork. Cook until the water has been absorbed.  Then remove from heat and let cool.
Add some chopped Green Onion. Remove the Onion and the Daikon. Let the soup simmer until you are ready to serve.
Take out the fillings and wrappers.  Wrap into dumplings and put onto a plate. Unravel some Egg Noodles. 
Cut the Pork into thin slices, put into a bowl and set aside. Have your Chives, Bean Sprouts, chopped Green Onions, Cilantros, and sliced Pork ready. Cut the Chives, about 2 inch long.
To prepare the bowl, add in Bean Sprouts, Chives, and some Cilantro. In a pot, boil some water. Using a wire ladle, put the wonton dumpling. 
Wait for the water to boil, put in the Wonton Dumplings.  Wait for the Wonton Dumplings to cook for about 1 or 2 minutes, remove from the boiling water.
Put into the bowl. Put a few slices of Pork on top of the Wonton.  Pour in the hot soup and serve.  To assemble a bowl with noodles.  Put the Egg Noodles on the wire ladle. 
Wait for the water to boil and put in the noodles.  Let it cook for a few minutes and take out the noodle. Put into a bowl with Bean Sprouts, Chives, and Cilantro. Boil the Wonton Dumplings on the wire ladle and add it on top of the noodles. 
Put some of the Pork slices and chopped Green Onion.  Then pour in the hot soup to serve.  Add in a little bit of soy sauce and enjoy your bowl of Wonton Noodle Soup.