Friday, November 27, 2015
Banh Bong Lan Man Trung Muoi (Vietnamese Savory Salted Egg Sponge Cake)
1/2 cup Dried Shrimp
2 Chinese Sausage
1 tsp. Shallots
1 tsp. minced Garlic
1 Tbsp. Oil
1 chopped Green Onions
6 Large Eggs
90g Cake Flour
80ml Whole Milk
3 Tbsp. unsalted Butter (melted)
1/2 tsp. Cream Tartar
Pinch of Salt
Prepare Salted Eggs
10 Salted Eggs http://boriville.blogspot.com/2015/07/homemade-salted-duck-eggs-hot-vit-muoi.html
1 Tbsp. Oil
1/2 cup Chinese White Cooking Wine
Cut 2 Chinese Sausage into slices. Put into a pan, add in some water about 2 Tbsp. Cook on medium heat until the water has been absorbed.
The fat of the sausage will come out, let it cook for another 2-3 minutes and remove from heat. Let it cool, then cut into small pieces. Set it aside.
Soak 1/2 cup Dried Shrimp at least 4 hrs. Drain out and finely chop.
In a pan add in 1 tsp. minced Garlic, 1 tsp. chopped Shallots and 1 Tbsp. Oil. Saute for a little bit and add in the finely chopped Dried Shrimp.
Cook on medium heat until it shrinks a little. Set it aside.
Put the Salted Eggs in a baking pan or bowl. Add in some 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 eggs and set aside.
To make the cake separate 6 Large Eggs.
Add a pinch of Salt into 6 Egg Whites. Add 1/2 tsp. Cream Tartar.
Beat the Egg Whites. Slowly add in 90g Sugar.Beat until it reaches stiffed peaks. Then set aside.
Mix 80ml Whole Milk. Add into 6 Egg Yolks. Add 3 Tbsp. melted unsalted Butter. Mix and sift in 90g Cake Flour. Mix well.
Fold in the Egg Whites. Add in some of the Chinese Sausage and Dried Shrimp, but save some for toppings later. Give it a mix.
Pour into cupcake molds evenly. Put in about 3/4 full, sprinkle the Chinese Sausage and Dried Shrimp toppings. Bake at 350 degrees F.
After baking it and it looks almost done, but the center is still uncooked, open the oven and place a cooked salted Egg in the center.
Then continue to let it finish baking. Total time is about 12-15 minutes. Once a toothpick comes out clean the cupcakes are ready.
Friday, November 20, 2015
Pumpkin Dinner Rolls (Banh Mi Bi Do)
2 1/2 cups All Purpose Flour
2 tsp. Active Yeast
150ml Whole Milk
1/2 cup Pumpkin Puree
1 Tbsp. unsalted Butter
1 Tbsp. Sugar
3/4 tsp. Salt
Warm up 150ml Whole Milk about 95-110 degrees F. Add 2 tsp. Active Yeast. Add 1 Tbsp. Sugar. Mix and set aside to activate.
In a bowl add in 2 1/2 cup All Purpose Flour. Add 3/4 tsp. Salt, 1/2 cup Pumpkin Puree, 1 Tbsp. unsalted Butter, 1 Egg
and milk mixture with the active yeast. Mix well and knead into a dough.
It should be semi-sticky, cover with plastic wrap and let it sit in a warm area and wait for it to double in size.
Once it doubles in size, remove from bowl. Divide it equally into 13 pieces, place in a 8 inch round baking pan.
Cover with plastic wrap again and place in a warm area to double in size again. Brush some Egg wash on top.
Then once you're done, bake in the oven at 350 degrees F for 12-15 minutes.
Remove from oven and enjoy your Pumpkin Dinner Rolls.
Thursday, November 12, 2015
Crispy Bean Curd Shrimp
1 lb. Shrimp
2 Tbsp. chopped Shallots
2 tsp. minced Garlic
2 Tbsp. Tapioca Starch
Fresh Bean Curd Sheet
1/3 tsp. Black Pepper
1/2 tsp. Salt
2 tsp. Sugar
2 Ice Cubes
3 cups Broken Rice
Dipping Fish Sauce
Pickled Carrot and Daikon
In a food processor add in 1 lb. Shrimp. Remember to peel and devein. Add 2 tsp. minced Garlic.
2 Tbsp. chopped Shallots. 2 Tbsp. Tapioca Starch. Add 1/3 tsp. Black Pepper. 1/2 tsp. Kosher Salt.
Add 2 tsp. Sugar. Turn on food processor, when it turns into a paste. Add in 2 Ice Cubes. Process for a bit and put in the fridge for about 1 hr.
Take it out and turn the food processor on again. Cut the Fresh Bean Curd Sheets smaller. Wrap the shrimp paste inside and set aside.
Have your steamer ready. Put a layer of Banana leaves. Place the Bean Curd Shrimp in and steam for about 5 minutes and remove from steamer.
Let it cool completely and put in the freezer to firm up. About an hour or two. Have your frying oil ready.
Once it's hot, take out the Bean Curd Shrimp and fry until golden brown.
Place on paper towel once you're done.
This is optional, but you can serve with broken rice. Rinse 3 cups of Broken Rice in a large pot. Add in some water, about 3/4 inch above the rice.
Cover with a lid and cook on medium heat. Once it's done, shuffle the rice and set aside.
Scoop some Broken Rice onto a plate. Cut the Crispy Bean Curd Shrimp and place on top. Slice some tomatoes and Cucumbers.
You can add some scallion oil on top of the rice. Drizzle some Dipping Fish Sauce with Pickled Carrot and Daikon and enjoy.
Thursday, November 5, 2015
Xoi Nep Than (Vietnamese Steamed Black Sticky Rice )
2 cups Sweet Rice
2 cups Black Sweet Rice
3/4 cup Mung Bean
1 Brown Coconut
2 cups Warm Water
In a large bowl mix 2 cups Sweet Rice and 2 cups Black Sweet Rice. Rinse the sweet rice until the water looks clear. Soak it in water overnight.
Soak 3/4 cup Mung Bean for at least 4 hours. The next day after soaking it overnight it should look like this.
Drain out the water and let it air dry for about 15 minutes.
Crack open 1 Brown Coconut. Scrape the meat to make shreds of coconut to use as topping. Use the other half to make the coconut milk. Put them in separate bowls.
Pour in 1 cup warm water into the bowl you going to use to make coconut milk. Use a spoon, mix.
Pour the coconut milk into a bowl, you should have about 3/4 cup Coconut Milk.
Now pour in another 1 cup warm water into the bowl again. Mix.
After 4 hours of soaking the Mung Bean, rinse and drain out the water. Put it into a sauce pan,
Using a strainer, strain the coconut milk to make sure no coconut meat goes into the mung bean. It should be about 3/4 cup. Cook on medium heat, add in a pinch of Kosher Salt.
Mix let it cook. When it becomes soft, use a back of a spoon the smash it into a paste.
Then remove from heat and set aside.
Put the sweet rice in a large bowl, pour in about 1/4 cup Coconut Milk. Mix and let it sit for about 5 minutes.
Put a layer of Banana Leaves in your steamer and have your steamer ready.
After 5 minutes, pour in the Sweet Rice. Since it's 4 cups of sweet rice, it's best to split it in half and steam two times.
You should have about 1/2 cup coconut Milk left. Mix in 2 Tbsp. of Sugar to drizzle onto the sweet rice when steaming.
Steam for about 25-30 minutes and remember to drizzle coconut mixture every 10 minutes.
If you decide to steam all of it at once and not split it half to steam twice, steaming time will take longer.
Toast some Peanuts and Sesame, then pound it using a mortar. Mix in some Sugar and a pinch of Salt. Use for topping. Once you're done steaming, scoop onto a plate.
Put some Mung Bean Paste on top. Add on some Coconut Shreds, sprinkle some of the Peanuts and Sesame mixture.
Friday, October 30, 2015
Banh It Ram (Fried Sticky Rice Dumplings)
1 (16oz)bag Glutinous Flour
1/3 tsp. Kosher Salt
1/2 tsp. Sugar
3/4 cup Mung Bean
1/8 tsp. Kosher Salt
1/2 cup Dried Shrimp
5 Shallots (1/2 cup)
3 Tbsp. Oil
1/2 tsp Sugar
1 tsp. Annato Seed Oil (optional)
Dipping Fish sauce
Sugar (to taste)
Fish Sauce (to taste)
1/2 cup Water
First to make the dough you need to put 1 bag (16oz) of Glutinous Flour in a large bowl. Add in 1/3 tsp. Kosher Salt.
Add 1/2 tsp. Sugar. Mix and add in some water. Start with 1 cup and gradually add in more water as needed. You want to have a dough texture like this.
Divide the dough into about 2/3 and 1/3 portions. Cover with plastic wrap and let it sit for 10 mins.
To make the filling you need to soak 3/4 cup Mung Bean and 1/2 cup Dried Shrimp for at least 4 hrs.
Rinse the Mung Bean a few times, put it into a large sauce pan. Add enough water to cover over the Mung Bean. Add in 1/8 tsp. Kosher Salt.
Let it cook on medium-low heat until the water has been absorbed. Remove from heat and set aside.
Drain out the Dried Shrimp and finely chop. Dice about 5 Shallots, you need about 1/2 a cup. In a pan, add in 3 Tbsp. Oil.
On medium heat, add in the diced Shallots. Saute until slightly brown. Scoop about 2 Tbsp. out, put into a small bowl and set aside.
Now the pan still has some sauteed Shallots in it. Add in some of the finely chopped Dried Shrimp.
Remember to save some aside because you will need that to make the Dried Shallots Topping later.
Add 1/2 tsp. Sugar, stir-fry the Dried Shrimp until cooked. Add it into the cooked Mung Bean. Mix well and set aside.
Now to make the Dried Shrimp topping. In a pan, add in the Sauteed Shallots you saved earlier and the rest of the finely chopped Dried Shrimp.
This is optional, but create a more orange color add in 1 tsp. of Annato Seed Oil.
Stir-fry and remove from heat. You can also make scallion oil as topping, by chopping some green onions then put it in warm oil. Mix and set aside.
Cut Banana leaves about 3 by 3 squares. Spread some Oil on it. Using the 1/3 dough, take a piece and shape it into a patty.
Place it on the banana leaves. The patty will slide off the banana leaves when you place it into the frying pan. Once you have about 6 patties.
In a large skillet, add in some Canola Oil to over the surface. Bring the oil to medium high heat.
Carefully add in the patties one by one to fry. When it's golden brown, remove from oil and place on paper towel.
Using the 2/3 dough you have left, take a piece and flatten it. Scoop some of the filling in and pinch the ends to form a ball.
Place on a small banana leaves Repeat until you used up all the dough. Place in steamer, steam until cooked. It takes about 8-10 minutes.
Remove from steamer. Slide the steamed dumpling onto the fried patty. For the topping spread some Scallion Oil and the Dried Shrimp.
Repeat for each dumpling. To make the fish sauce to go with the dumplings.
In a sauce pan on medium low heat mix 1/2 cup Water, add in Fish sauce and Sugar to taste. Once it has combined remove from heat and let cool.
This is optional, but you can slice some chili pepper and add in some pickled carrot and daikon in your fish sauce.