Thursday, October 16, 2014

Canh Bi Do Nau Tom (Vietnamese Kabocha Squash Soup with Shrimp Balls)


Canh Bi Do Nau Tom (Vietnamese Kabocha Squash Soup with Shrimp Balls)


Ingredients
1/2 Kabocha Squash
1/2 cup chopped Rice Paddy Herb
7 Shrimp
1/2 tsp. minced Garlic
Pinch of Sugar and Kosher Salt
1 chopped Green Onion
1/8 tsp. White Pepper
1 tsp. minced Garlic
1 Tbsp. Oil
1/3 tsp. Kosher Salt
1 tsp. Sugar
1/2 tsp. Kosher Salt
1 tsp. Sugar
1/8 tsp. Mushroom Seasoning
4 cups Water


Peel 1/2 Kabocha Squash, rinse and then cut into chucks.  Put in a bowl and set aside.
Chop some Rice Paddy Herb.
Mince some Garlic.
Peel and devien 7 Shrimp. Then mince and add 1/2 tsp. minced Garlic. Add 1 chopped Green Onion. Add a pinch of Sugar and Kosher Salt.
Mince and mix together. Add 1/8 tsp. Mushroom Seasoning. Mix well, cover with plastic wrap and set aside for 15 minutes.
After 15 minutes, roll it into small balls and set aside.
In a pot add 1 Tbsp. Oil. Add 1 tsp. minced Garlic. Saute for a few seconds. Add in the Kabocha Squash.
Add 1/3 tsp. Kosher Salt.  Add 1 tsp. Sugar. Stir for a few minutes. Add 4 cups Water.
Bring to a simmer.  Add in the Shrimp. Add 1/8 tsp. Mushroom seasoning. Add 1/2 tsp. Kosher Salt. Add 1 tsp. Sugar.
Continue to let it simmer until the Squash are soften. Add in the Rice Paddy Herb and remove from heat.
Pour into a bowl and serve.

Wednesday, October 8, 2014

Sweet Potato Noodles Stir-fry with Dried Scallop (Bun Xao So Diep)


Sweet Potato Noodles Stir-fry with Dried Scallop (Bun Xao So Diep)
Ingredients:
1 lb. Sweet Potato Noodles
1 cup Dried Scallop
1 Carrot
8 oz. White Mushroom
1 knob Ginger
1/2 Red Bell Pepper
3 chopped Green Onions
1 cup Chives
1 cup Bean Sprouts
2 Tbsp. Olive Oil
1 Tbsp. Sesame Oil
1 tsp. minced Garlic
1/2 tsp. Mushroom Seasoning
1 Tbsp. Oyster Sauce
1 Tbsp. Soy Sauce
Black Pepper
1 Tbsp. Olive Oil
1 Tbsp. Ginger
1 Tbsp. Sesame Oil
1 tsp. minced Garlic
1/2 tsp. Mushroom Seasoning
1 Tbsp. Oyster Sauce
1 Tbsp. Soy Sauce
1 tsp. Sugar


In a large pan, boil 1 lb. Sweet Potato Noodles. Boil for about 7-10 minutes or until soften.  Drain out the water and rinse with cold water.
Then set aside.
Rinse 8 oz. White Mushroom, cut into thirds and set aside.

Peel and cut 1 Carrot into strips.  Boil for about 2-3 minutes, drain out the water and set aside.
Peel and cut 1 knob Ginger into strips and set aside.
Mince some Garlic. Then set aside.
Cut 1/2 of a Red Bell Pepper into strips and set aside.
Chop some Green Onions, cut the white section and set aside. 
Cut some Chives, about 2 inches long.  Then set aside.
In a pan add 2 Tbsp. Olive Oil. Add about 1 Tbsp. Ginger. Add 1 tsp. minced Garlic. Sauté for a few seconds.
Add 1 Tbsp. Sesame Oil.  Sauté until it turns slightly brown.  Add 1 cup Dried Scallop.
Use the back of a spoon to crush the scallop. Add in the White Mushroom. Stir well. Add in the white part of the Green Onions.
Add Red Bell Pepper and Carrots. Add 1/2 tsp. Mushroom Seasoning. Add 1 Tbsp. Oyster Sauce. Add the Chives and Bean Sprouts.
Mix well. Add 1 Tbsp. Soy Sauce. Add some Black Pepper.  Continue to mix and then remove from heat.
In a different pan add 1 Tbsp. Olive Oil. Add 1 Tbsp. Ginger.  Add 1 Tbsp. Sesame Oil. Add 1 tsp. minced Garlic.
Saute until slightly brown add in the noodles. Add in 1/2 tsp. Mushroom Seasoning. Add 1 Tbsp. Oyster Sauce. Add 1 Tbsp. Soy Sauce. Mix well.
Then add in the other ingredients. Add 1 tsp. Sugar and mix well. Add the chopped Green Onions and some Black Pepper then serve.

Tuesday, September 30, 2014

Orange Chicken (Ga Sot Cam)




Orange Chicken (Ga Sot Cam)
Ingredients:
2 Chicken Breasts
1 cup Chicken Broth
1/4 cup Orange Juice
2 tsp. Sesame Oil
2 Tbsp. Rice Vinegar
1/4 cup Brown Sugar
1/4 cup Honey
2 Tbsp. Soy Sauce
1 Tbsp. Orange Zest
1/2 cup Corn Starch
1 cup All Purpose Flour
3/4 tsp. Black Pepper
1 Egg
2 Tbsp. Sesame Seeds
1 Tbsp. minced Garlic
1 chopped Dried Chilli Pepper
1 Tbsp. minced Shallots
Frying Oil
In a bowl add 1 cup Chicken Broth. Add 1/4 cup Orange Juice. Add 2 tsp. Sesame Oil. Add 2 Tbsp. Rice Vinegar.
Add 1/4 cup Brown Sugar. Add 1/4 cup Honey. Add 2 Tbsp. Soy Sauce. Add 1 Tbsp. Orange Zest. Add 1/2 cup Corn Starch.
Mix well. Set it aside.
Cut 2 Chicken Breasts into bite size pieces.  Put in a bowl, pour in about 2/3 of the sauce mixture.  Cover with plastic wrap and let it marinate for 30 minutes.
In a bowl add 1 cup All Purpose Flour.  Add 3/4 tsp. Black Pepper. Mix well. Beat 1 Egg in a bowl.
After 30 minutes of marinating the Chicken, take each piece and coat it with the beaten Egg.
Roll it in the Flour. Fry the chicken until golden. Place on paper towel and let it cool completely.
Roast 2 Tbsp. Sesame Seeds until slightly brown, then set it aside.
In a large pan add in some of the sauce mixture. Add 1 Tbsp. minced Garlic and 1 chopped Dried Chilli Pepper.
 Add 1 Tbsp. minced Shallots. Saute for a few seconds. Add in the rest of the Sauce.
Add in the Chicken, stir-fry until the sauce thickens. Sprinkle some roasted Sesame Seeds and some chopped Green Onions to serve. 

Saturday, September 27, 2014

Canh Rau Muong (Vietnamese Water Spinach Soup)



Canh Rau Muong (Vietnamese Water Spinach Soup)
Ingredients
1 bunch Water Spinach
3 Tomatoes
1 Tbsp. Oil
6 Shrimp
1 Tbsp. minced Garlic
5 cups Water
1 Tbsp. Fish Sauce
1/2 tsp. Sugar
1/8 tsp. Mushroom Seasoning
3/4 tsp Salt


Cut 3 Tomatoes put into a bowl and set aside. Cut 1 bunch Water Spinach shorter and set aside.
In a pot add 1 Tbsp. Oil.  Add 1 Tbsp. minced Garlic.  Saute until slightly brown.  Add the Shrimp. Wait for it to turn pink and add 5 cups Water.
Bring to a boil. Add in the Tomatoes. Add 1/8 tsp. Mushroom Seasoning. Add 1/2 tsp. Sugar.
Add 1 Tbsp. Fish Sauce. Let it simmer.  Add in the Water Spinach.  Mix well and turn off heat.
Serve with some rice.  Hope you enjoy this recipe.

Tuesday, September 23, 2014

Pork Floss Buns (Banh Mi Cha Bong)



Pork Floss Buns (Banh Mi Cha Bong)
Ingredients:
Dough
1 3/4 cup Bread Flour
1/3 cup Water (add more as needed)
3 Tbsp. Unsalted Butter
3 Tbsp. Sugar
2 tsp. Instant Yeast
1 tsp. Salt
1 tsp. Canola Oil
2 Eggs
Topping and Filling
1/3 cup chopped Green Onions
3 Tbsp. Black Sesame seeds
1 Egg
1/2 cup Mayonnaise
1/3 cup Roast shredded Seaweed
1 cup Pork Floss

Mix 2 tsp. Instant Yeast with a pinch of Sugar and 1/3 cup warm water about 100-110 degrees F.
Set it aside so the yeast can activate.
In a large bowl add 1 3/4 cup Bread Flour. Add 1 tsp. Salt. Add 3 Tbsp. Sugar. Add in the yeast mixture. Beat 2 Eggs and add it into bowl.
Mix a little bit. Add in 3 Tbsp. room temperature Unsalted Butter. Add 1 tsp. Canola Oil. Knead until it forms a sticky dough.
Cover with plastic wrap and let it sit in a warm area until it double in size.
When your dough is ready take it out of the bowl. Divide it into equal pieces. Flatten the dough.  Spread some Mayonnaise in the middle, remember to not let it touch the edge.
Sprinkle some seaweed and Pork Floss.  If you want to you can make your own Pork Floss click on the link.
Seal the edge together to form a bun. Place on a baking sheet with parchment paper. Spread some egg wash on top.
Sprinkle some Black Sesame and chopped Green Onions.  Let the buns sit for about 15 minutes before baking.
Bake at 350 degrees F for 15-20 minutes or until golden.  Remove from oven and serve.