Thursday, October 1, 2015
Strawberry Cheesecake Ice Cream (Kem Dau Pho Mai)
1 cup Strawberries
4 oz. Cream Cheese
3/4 cup Sugar
1 cup Whole Milk
1 cup Heavy Cream
Pinch of Salt
1 tsp. Vanilla Paste/Extract
In a sauce pan add in 1 cup Whole Milk. Add 1 cup Heavy Cream. Add 3/4 cup Sugar. Add 4 oz. Cream Cheese. Using medium heat, cook until it's nice and smooth.
Once the mixture is smooth remove from heat. Let it cool. Puree 1 cup Strawberries. Add in 1 tsp. Vanilla Paste or Extract. Add a pinch of Salt.
Add the pureed Strawberries. Mix well until combine. Cover with plastic wrap and put in the fridge for at least 4 hrs.
Follow the instruction for your ice cream machine and have it ready. Pour the mixture in and turn it on.
Once it's done, put into a ice cream container. This recipe makes about 2 pint. Put in the fridge to firm up and serve.
Monday, September 21, 2015
Mooncake Lotus Paste (Banh Trung Thu Hat Sen) Recipe
2 cups All Purpose Flour
1/8 tsp. Baking Powder
1 cup Golden Syrup (add more as needed)
50ml Peanut Oil
1 Egg Yolk
1/2 tsp. Koon Chun Potassium Carbonate (optional)
1/2 tsp. Chinese White Cooking Wine
Chinese White Cooking Wine
Lotus Seed Paste (Fillings)
3/4 cup Brown Sugar
1 cup Dried Lotus Seeds
1/4 cup Canola Oil
2 cups Water (add more as needed)
Pinch of Salt
1 cup Roasted Glutinous Flour
Salted Duck Eggs
3 1/2 cup Water
3/4 cup Sea Salt
1 Tbsp. Chinese White Cooking Wine
1/2 tsp. Corn Pepper
2 pieces Cinnamon stick
2 Black Cardamom
To prepare the duck eggs you will need 6 Salted Duck Eggs. To learn how to make homemade Salted Duck Eggs click the link here or in the description box.
Put the Salted Duck Eggs in a baking pan or bowl. Add in some Peanut Oil about 1 Tbsp. Then add in some Chinese White Cooking Wine about 1/2 cup.
Let it sit in the mixture for 10 minutes. Then steam it for 5 minutes. After 5 minutes remove the duck eggs and set aside.
To make the dough in a bowl add in 2 cups All Purpose Flour. Add 50ml Peanut Oil. Add 1/2 tsp. Koon Chun Potassium Carbonate (optional) and 1/2 tsp. Chinese White Cooking Wine.
Add 1 Egg Yolk. Add 1 cup Golden Syrup (add more as needed). Add 1/8 tsp. Baking Powder. Mix well until it turns into a dough. cover with plastic wrap and let it sit for about 15 minutes.
To make the Lotus Paste click on the link here or in the description box. One way to prepare the fillings is by rolling it into balls. Spread some oil on clean hands to prevent the paste from sticking.
Take some paste flatten it and put 1 Salted Duck Egg in the middle. Roll into a ball, once you're done set it aside.
There are different kinds of mooncake molds you can choose from wood, plastic or silicone. Remember to dust your mooncake molds with some flour so it will be easier to remove the cake from the mold.
Roll out the dough flat, big enough to wrap around the Lotus Paste ball. Then wrap around it and smooth it out.
Place in the mold and make sure it fills the mold and then tap out the cake.
If you have problem rolling it into a ball another way to place it in the mold is by placing the dough inside the mold first. Fill it with the Lotus Paste and place a duck egg inside, cover the duck egg with lotus paste. Flatten a piece of dough and cover the bottom now tap out the cake.
When you're done, place the mooncakes on a baking sheet with parchment paper. Bake at 350 degree F for about 12-15 minutes or until it slightly golden. Take it out spread some Egg Wash over the Mooncakes,
place it back in the oven again for another 10 minutes or until golden. Once you're done baking remove and let it cool.
Thursday, September 17, 2015
1 1/2 tsp. Fish Sauce
1/2 tsp. Black Pepper
1/2 lb. Ground Pork
1/2 tsp. Sugar
1/2 cup Wood Ear Mushroom
1/2 cup chopped Onion
1/4 cup diced Shallots
1 Tbsp. Oil
Pinch of Salt
1 Tbsp. fried Shallots
1/4 tsp. Five Spiced Powder
8oz. Corn Starch
2 Tbsp. Rice Flour
1 1/3 cup Water
2 cups Chicken Broth
2 cups Water
1 Tbsp. Oil
Pinch of Salt
Chop some Onion, you need about 1/2 cup. Soak some Wood Ear Mushroom, rinse it when it has soften. Cut and chop, you need about 1/2 cup of this also.
Prepare the Banana Leaves, cut it into sheets about 8 by 10. Have a pan of boiling water ready. Dip it in and wipe the banana leaves.
This will soften it and make it easier to wrap the dumplings later.
Repeat until you have your banana leaves ready. Set it aside.
To make the fillings in a pan add in 1 Tbsp. Oil add in 1/4 cup diced Shallots. Saute for a few seconds. Add in a little more oil if needed.
Then add in 1/2 cup chopped Onions.
Continue to saute, add in the 1/2 lb. Ground Pork. Add 1/2 tsp. Sugar. Add a pinch of Salt. Add 1/4 tsp. Five Spiced Powder. Add 1 1/2 tsp. Fish Sauce and 1/2 tsp. Black Pepper.
Cook until it becomes like this then add in 1/2 cup chopped Wood Ear Mushroom. Add 1 Tbsp. fried Shallots. Mix well and remove from heat. Then set it aside.
In a bowl, add 8oz Corn Starch. Add 2 Tbsp. Rice Flour and 1 1/3 cup Water. Mix well. Let it sits for 15 minutes.
In a pot add in 2 cups Chicken Broth and 2 cups Water. Bring to a high simmer. Add Pinch of Salt. Add in 1 Tbsp. Oil into the flour mixture.
Mix well and once the pot with chicken broth starts to simmer. Pour in the mixture. Quickly mix until it thickens and remove from heat.
This takes about 2-3 minutes.
To fold the Banana Leaves you need a plastic wrap about the size of the banana leaves, place it on the bottom then 2 banana leaves on top.
Fold one corner up to meet with the opposite corner.
Then fold the other two corners to meet with the middle corner. Open it up and you should have like a cone.
Scoop some Dough and them some fillings then the dough again. Then fold.
Repeat until you have about 6-8 dumplings. Steam for about 20 minutes and serve.
Monday, September 7, 2015
Ga Kho Gung (Clay Pot Braised Chicken with Ginger)
1 Chicken Breast
1 small Ginger Knob
1-2 Chili Pepper
1 Tbsp. chopped Shallots
1 tsp. Minced Garlic
2 Tbsp. Fish Sauce
1/2 tsp. Dark Soy Sauce
2 tsp. Sugar
1 Tbsp. Olive Oil
2-3 Tbsp. Water
1-2 tsp. Dark Soy Sauce
Rinse 1 Chicken Breast, cut into bite size pieces. Put in a bowl and set aside.
Peel and cut 1 small Ginger Knob into strips. Then set aside. Cut 1-2 Chili Pepper.
Marinate the chicken by add about 1 Tbsp of Ginger Strips. Add 1 Tbsp. chopped Shallots.
Add 1 tsp. minced Garlic. Add some sliced Chili Pepper. Add 2 Tbsp. Fish Sauce.
Add 1 tsp. Oyster Sauce. Add 1/2 tsp. Dark Soy Sauce. Add 2 tsp. Sugar. Add some Black Pepper.
Mix well and cover with plastic wrap for at least 1 hr.
After 1 hr. add 1 Tbsp. Olive Oil into pan. Add 1 tsp. chopped Shallots. Add 1 tsp. minced Garlic.
Add in a few strips of Ginger. Saute for a few seconds. Add in the marinated chicken. Let it cook for a few minutes.
Using medium high heat, add it into a clay pot. Add in 2-3 Tbsp. of water in the pan to rinse it. Pour the water into the clay pot.
Let it simmer. Add in 1-2 tsp. of Dark Soy Sauce and a few more Ginger Strips. Continue to let it simmer until cooked.
Once it's done add more chili pepper and some black pepper if you'd like and serve with family meal.
Tuesday, September 1, 2015
2 cups All Purpose Flour
2/3 cup Whole Milk
2 tsp. Active Yeast
2 tsp. Vanilla Sugar/Extract
3 Tbsp. Sugar
1 Large Egg
4 Tbsp. unsalted Butter
1/2 tsp. Salt
1 1/2 cup Powder Sugar
1/4 cup Whole Milk
Add 2 tsp. Active Yeast in 3 Tbsp. Sugar, 2 tsp. Vanilla Sugar or extract and 2/3 cup warm Whole Milk. Set aside to activate.
In a bowl mix 2 cups All Purpose Flour, milk with the active yeast mixture, 1 Large Egg, 4 Tbsp. melted unsalted Butter and 1/2 tsp. Salt.
Mix and knead into a dough.
Cover with a lid or plastic wrap. Place in a warm area until it doubles in size.
Once it has doubles in size remove from bowl and knead a few times.
Using a rolling pin roll it out flat about 1/2 inch thick. Use a round cookie cutter to cut circles. Use a smaller circle to cut the doughnut hole.
Place aside to let it rise again.
Have your frying out ready. Fry the doughnuts until golden. Place on paper towel.
To make the glazed mix 1 1/2 cup Powder Sugar with 1/4 cup Whole Milk. Let it simmer on the stove until it melts.
Dip the doughnuts in the glaze to coat it on place on a rack to set.