Wednesday, July 6, 2016

Black Bean Ice Cream (Kem Dau Den) Recipe


Ingredients
1/2 cup Black Beans
1/3 cup Sugar
Water
Pinch of Salt
1 cup Milk
3/4 cup Cream
1 tsp. Vanilla Extract

Soak 1/2 cup Black Beans overnight.

Next day, rinse the Black Beans a few times.  Add water just enough to cover the Black Beans.  Add in a pinch of Salt.
Cook on medium heat until soften. This should take about 30 minutes.  Once it has soften, add in 1/3 cup Sugar.
Mix and remove from heat.  Let it cool completely.

Using the back of a spoon smash the beans.  You can smash it so there are bean chucks or until it turns into a paste.

Make sure the beans are completely cool, pour in 1 cup Milk and 3/4 cup cream.  Mix a little and add in 1 tsp. Vanilla Extract.

Pour into an ice cream maker, wait for it to turn into ice cream and serve.
If you don't have an ice cream maker, pour into a bowl. Put in the freeze when it starts to firm up take it out and mix. Do this for about 4-5 times.


Sunday, June 26, 2016

Che Thai Recipe Vietnamese Dessert



Coconut Agar Ingredients
3 cups Coconut Water
2 tsp. Agar Agar
Sugar to taste
1/2 tsp. Vanilla Sugar or Extract

Other Ingredients
1 cup Jackfruits
2 cups Longans
1 cup Grass Jelly
2 cups Palm Seeds in Syrup
2 cups Whole Milk
1 cup Cream Milk

In a small pot, add in 3 cups Coconut Water, Sugar to taste, 1/2 tsp. Vanilla Sugar or Extract and 2 tsp. Agar Agar Powder.
Cook on medium heat, when Sugar dissolved, pour into container and let it set.
When it has set, cut into strips and set aside.

If you're using can fruits rinse and set aside.  If you're using fresh fruits, peel and set aside.
Cut the Jackfruit into strips and the Grass Jelly.

When you're done, it's time to assemble.  Place all the jelly and fruits in a bowl.  Pour in 2 cups Whole Milk and 1 cup Cream Milk.
Mix and serve with ice.

Enjoy this quick and easy dessert!

Monday, June 20, 2016

Fish Maw Soup (Sup Bong Bong Ca) Recipe



Ingredients:
3 Fish Maw
1/2 cup White Chinese Cooking Wine
Ginger
Water
1 lb. Pork Bones
half of a Chicken
1 tsp. Kosher Salt
1 tsp. Kosher Salt
2 oz. Rock Sugar
1 cup Tapioca Starch Mixture
1 Onion
3 Egg Whites
1 Crab
1 Tbsp. Sesame Oil
1 Tbsp. White Chinese Cooking Wine
Kosher Salt (to taste)
Water (12-14 cups)

Cut 1 Ginger Knob, using a pestle pound the ginger.  Fill a bowl with water add in the Ginger and 1/2 cup White Rice Cooking Wine.
Add in 3 large piece of Fish Maw to soak in the water.
Place a plate on top to help the fish maw stay down.  Let it soak until soften.

Steam 1 Crab, let it cool and remove the meat.  Make sure the crab meat is in small pieces. Place into a bowl and set aside.

Blanch 1 lb. Pork Bones and half of a Chicken. Fill a pot with water and add in 1 tsp. Kosher Salt.  Add in the Pork Bones, once it's blanched remove and set aside.
Next do the same to the Chicken.

Fill a pot with water, about 12-14 cups. Add in 1 tsp. Kosher Salt and the blanched Pork Bones. Let it simmer for 15 minutes.
Then add in the blanched Chicken, 2 oz. Rock Sugar and 1 peeled Onion.
Continue to let it simmer for about 1 hr and 30 minutes.  Remember to skim the broth.
After 1 hr and 30 minutes.  Add some Kosher Salt to your taste.  Remove the bones, chicken and onion. Continue to let it simmer on low heat.

Once the Fish Maw has soften, rinse with water and cut into small pieces. Set aside.

Have 3 Egg Whites ready.

Add in the Crab Meat in the broth. Add in the Fish Maw, mix about 5 Tbsp. of Tapioca Starch with 1 cup Water then pour mixture in.
Mix, wait for it to thicken. Then pour in the Egg Whites and mix.
Add in 1 Tbsp. Sesame Oil and 1 Tbsp. White Chinese Cooking Wine.  Stir and let it simmer for about 2-3 minutes and serve.


Sunday, June 12, 2016

Bun Thang (Vietnamese Noodles Chicken Quail Eggs and Pork Soup) Recipe




Ingredients

Broth
1 1/2 lb. Pork Bones
1 tsp. Kosher Salt
1 Onion
half of a Chicken
1 tsp. Kosher Salt
3 oz. Rock Sugar
Kosher Salt (season to taste)
1 Tbsp. Fish Sauce or season to taste
Water (about 14-16 cups)

Other Ingredients
Vietnamese Ham (Cha Lua)
1/2 cup Dried Shrimp
10 Quail Eggs
4 Large Eggs
1 Tbsp. Annatto Seed Oil
1 tsp. minced Garlic
1 tsp. chopped Shallots
some Oil
Vietnamese Mint
Shrimp Paste
Chili Pepper
Banana Blossom
Fresh Herbs
Bean Sprouts
Lime

To make the broth blanch the 1 1/2 lb. Pork Bones and 1/2 of a Chicken. Fill a pot with water add in 1 tsp. Kosher Salt and the Pork Bones.
Remove the bones, rinse and set aside.  Now add in the Chicken, blanch remove and set aside.

Fill a pot with water add in 1 tsp. Kosher Salt.  Add in the Pork Bones. Remember to skim the broth. Let it simmer for about 15 minutes.
Then add in the Chicken and 1 peeled Onion. Add in 3 oz. Rock Sugar. Continue to let it simmer for 1 hr.

In the mean time boil 10 Quail Eggs.  It takes about 3 minutes. Remove the shell and set aside.

Soak 1/2 cup Dried Shrimp overnight or in hot water to soften.  Finely chop the Dried Shrimp.  In a pan add in 1 Tbsp. Annatto Seed Oil.
Add 1 tsp. minced Garlic and chopped Shallots.  Saute for a few seconds and add in the finely chopped Dried Shrimp.
Stir-fry for a few minutes remove from heat and set aside.

To make the Egg strips.  In a bowl crack 4 Large Eggs, give it a quick beat. In a pan add in some oil and add in a thin layer of egg.  Let it cook and flip.
Then remove and cut into strips.

Now cut Cha Lua (Vietnamese Ham) into strips and set aside.

After 1 hr. remove the Chicken from the broth.  Let it cool then remove the meat and put into a bowl.

Next season the broth 1 tsp. Kosher Salt and 1 Tbsp. Fish Sauce or to taste. Continue to let it simmer on low heat until ready to serve.

Boil some noodles, chop some Vietnamese Mint, Eggs and Cha Lua cut into strips, boiled Quail Eggs, cooked Dried Shrimp, Shrimp paste with Chili Pepper and Chicken.
You will need some Banana Blossom, Fresh Herbs, Bean Sprouts and Lime to garnish.
After you have all of that ready, it's time to assemble bowl.

Place some rice noodles in a bowl.  Place some Eggs, Cha Lua and Chicken. Pour in the broth. Add some Quail Eggs, cooked Dried Shrimp and chopped Vietnamese Mint.
Enjoy with Shrimp paste and Chili!

Sunday, June 5, 2016

Banh Canh Cua (Vietnamese Crab Thick Rice Noodle Soup)



Ingredients:

Broth
2 lbs. Pork Bones
1 Onion
1 Dried Squid
1 Turnip
1 tsp. Kosher Salt
1 tsp. Kosher Salt
14-16 cups Water
Kosher Salt (season to taste)
Sugar (season to taste)

Shrimp Paste
1 lb. Shrimp
1 tsp. Tapioca Starch
1/2 tsp. Annatto Seed Oil
1 tsp. minced Garlic
1 tsp. chopped Shallots
1/8 tsp. Kosher Salt
1/2 tsp. Sugar
Frying Oil
Black Pepper

Crab Meat
1 Crab
1 Tbsp. Oil
1 tsp. chopped Shallots
1 tsp. minced Garlic
2 Tbsp. Annatto Seed Oil

Other Ingredients
Thick Rice Noodles (2-3 bags)
Tapioca Starch with Water Mixture
Green Onions (White portion)
chopped Cilantro
chopped Green Onions
Chili Pepper
Fried Shallots
Lime
cooked Shrimp (optional)

First, fill a pot with water add in 1 tsp. Kosher Salt. Add in the 2 lbs. Pork Bones and blanch the bones. Rinse and set aside.
Roast 1 Dried Squid and set aside. Cut 1 Turnip into smaller pieces and peel 1 Onion.  When you have all of that done.
Fill a different large pot with water, about 14-16 cups.  Add in 1 tsp. Kosher Salt and the blanched Pork Bones.  Bring to a simmer.
Add in the roasted Dried Squid.  Let it simmer for about 15 minutes.  Remember to skim the broth.  After 15 minutes add in the peeled Onion and the Turnip.
Continue to let it simmer for about 1 hour and 30 minutes.

While you let the broth cook, steam 1 Crab.  Let it cool and remove the crab meat.  You should have about 1-1 1/2 cup. Set it aside.
Add 1 Tbsp. Oil.  Add 1 tsp. chopped Shallots and 1 tsp. minced Garlic. Saute for a few seconds. Add in 2 Tbsp. Annatto Seed Oil. Add in the Crab Meat.
Stir for 2-3 minutes and remove from heat.

After 1 hour and 30 minutes, the broth should be done.  Remove the Pork Bones, Dried Squid, Turnip and Onion.  You should be left with only the broth.
Add some Kosher Salt and Sugar, season to your taste.  Add in the cooked Crab Meat. Continue to let it simmer on low heat.

To make the shrimp paste balls add 1 lb. Shrimp into a mortar. Add 1 tsp. Tapioca Starch, 1 tsp. minced Garlic, 1 tsp. chopped Shallots,
1/8 tsp Kosher Salt, 1/2 tsp. Sugar, some Black Pepper and 1/2 tsp. Annatto Seed Oil. Using a pestle, pound until it becomes a paste.
Fill a pan with some oil, scoop the paste onto a spoon and drop it in the oil to fry.  Once it's golden, remove place on paper towel to remove the excess oil.
Set it aside.

Boil some Thick Rice Noodles, drain out and rinse then add it into the soup. Take some Green Onions and cut the white portion and add it into the soup as well.

Mix some Tapioca Starch with Water.  Bring the soup to a high simmer and pour in the mixture to thicken the soup. Add in the Shrimp Paste and serve. You can boil some Shrimp and add into the soup bowl. Have some chopped Cilantro, Chili Pepper, Fried Shallots and Lime to garnish.
Enjoy Banh Canh Cua!