Tuesday, January 29, 2019

Mứt khoai lang (Candied Sweet Potato) Recipe

1 lb. Sweet Potato
1 1/2 tsp. Kosher Salt
3/4 cup Sugar
1 Lime
1/2 tsp. Vanilla Extract

In a bowl of water, add in 1 1/2 tsp. Kosher Salt. Cut 1 Lime, squeeze the juice into water. Peel and cut 1 lb. Sweet Potato, put into the water mixture for 30 minutes. Then rinse with water.  Place into a bowl, add in 3/4 cup Sugar and mix. Cover with plastic wrap for 2 hrs. Then using low-medium heat cook on stove. Add 1/2 tsp. Vanilla Extract. Let it cook until it candied, let it cool and serve.

Friday, January 18, 2019

Mứt tắc (Candied Kumquats)Recipe

1 lb. Kumquat
12 oz Sugar
2 tsp. Kosher Salt

Add 2 tsp. Kosher Salt into a bowl of Water. Cut slits into 1 lb Kumquat and put into the water with salt.  Mix and leave for 30 minutes.  After 30 minutes, pour out and rinse with water.  Let it air dry. Then place into a bowl and add in 12 oz. Sugar.  Mix and cover with plastic wrap and leave for 2 hrs. Then after 2 hrs, cook on stove until it’s translucent. Use low-medium heat.  Remove, place on plate.  Let it cool and serve. 

Friday, May 11, 2018

Baked Salmon Recipe (Cá Hồi Nướng)

1 lb. Salmon
2 tsp. Soy Sauce
2 tsp. Sesame Oil
1/2 tsp. Lime Juice
1/2 tsp. Sugar
Pinch of Kosher Salt
1/2 tsp. Black Pepper
1 tsp. chopped Shallots
1 tsp. minced Garlic

Use a paper towel, pat dry 1 lb. Salmon. In a small bowl, add in 2 tsp. Soy Sauce, 2 tsp. Sesame Oil, 1 tsp. chopped Shallots, 1 tsp. minced Garlic, pinch of Kosher Salt, 1/2 tsp. Black Pepper, 1/2 tsp. Sugar and 1/2 tsp. Lime Juice. Mix well.

Marinate the Salmon, cover with plastic wrap for 10 minutes. 

After 10 minutes, bake for about 18-20 minutes or until cooked at 375 degrees F. 

Saturday, April 28, 2018

Chả lụa kho tiêu (Claypot Vietnamese Ham Braised with Black Pepper) Recipe

Vietnamese Ham
Olive Oil
1 Tbsp. minced Garlic
1 Tbsp. chopped Shallots
3/4 tsp. Coconut Caramel Sauce
3 Tbsp. Fish Sauce
3 Tbsp. Water
2 1/2 Tbsp. Sugar
Black Pepper
Green Onions (optional)

Cut Vietnamese Ham into pieces.
In a pan, add in 2 Tbsp. Olive Oil and the Vietnamese Ham.  Pan-fry until golden on each side.  Remove from heat and set aside.

In a claypot add in 2 Tbsp. Olive Oil. Add in 1 Tbsp. minced Garlic and 1 Tbsp. chopped Shallots. Saute for a few seconds.  Add in the Vietnamese Ham and 3/4 tsp. Coconut Caramel Sauce. Add 3 Tbsp. Fish Sauce, 3 Tbsp. Water, 2 1/2 Tbsp. Sugar and let it simmer for about 10 minutes. Add in some Black Pepper and serve with rice. 

Friday, April 20, 2018

How to cook rice in a claypot (Nấu cơm nồi đất)


2 cups Jasmine Rice
1 1/2 cup Water

Rinse rice. Add in 1 1/2 cup Water, make sure it covers the rice.  Bring to a boil.
Stir the rice so it will not stick to the bottom of the pot. Lower the heat and let it simmer. Once most of the water has absorbed, open the lid and stir. Check to see if it’s cooked and remove from heat.