Thursday, September 29, 2016

Bò Né Recipe Vietnamese Sizzling Steak Platter Egg and Pâté

Beef Steak
1 tsp. minced Garlic
2 tsp. chopped Shallots
1 Tbsp. Lemongrass
1/2 tsp. Sate Sauce
1 Tbsp. Oyster Sauce
1/2 tsp. Sugar
Sliced Onions
Optional* Meat Patty
Black Pepper
Kosher Salt
Optional* Cucumber, Tomato and Lettuce

Place into mortar 1 tsp. minced Garlic and 2 tsp. chopped Shallots and crush.  Remove and set aside. 

In a pan, add 1 Tbsp. Oil. Add in 1 tsp. crushed garlic and shallots.  Add 1 Tbsp. minced Lemongrass.  Saute for a few seconds and remove from heat. 

To marinate the steak, mix 2 tsp. crushed garlic and shallots with Lemongrass, 1/2 tsp. Sate Sauce, 1 Tbsp. Oyster Sauce and 1/2 tsp. Sugar.  Mix well. 

Spread the marinade over your steak.  Your steak should be about 1/2” thick.  This piece will be cut into two Beef steaks.  Each piece is about 5”x3”. 

Add some Black Pepper. Cover with plastic wrap and let it marinate for about 2 hours.

Place your sizzling platter on the stove and heat it up. Add some Oil.  After 2 hours of marinating, place the steak on platter to cook.
The time depends on how well you want your steak to cooked. 

Crack and Egg on platter, when it’s almost done place some Onions, Pate and Butter onto place to serve.  Optional* Meat Patty

Sprinkle some Black Pepper and Salt over Egg, serve with Baguette.  Cucumber, Tomato and Lettuce (optional).

Serve and enjoy!

Tuesday, August 2, 2016

Corn and Ham Buns Recipe

Corn and Ham Buns

2 1/2 cups Bread Flour
1 Large Egg
1 1/2 tsp. Active Yeast
1/2 tsp. Salt
3/4 cup Whole Milk (add more as needed)
4 Tbsp. Sugar
3 Tbsp. unsalted Butter
1 Tbsp. Mayonnaise
1/2 cup chopped Ham
1/2 cup Sweet Corn
Egg Wash

First you will need to warm up 3/4 cup Whole Milk.  Add in 1 1/2 tsp. Active Yeast and set aside.
In a large bowl add in 2 1/2 cups Bread Flour.  Add 1/2 tsp. Salt and 4 Tbsp. Sugar, give it a mix.
When the milk mixture is ready add in the flour. Add in 1 Large Egg and 2 Tbsp. melted unsalted Butter.
Knead until it turns into a dough.  If it's a little dry you can add in some more milk.  The dough should be semi sticky.
After you're done, cover with plastic wrap.  Let it sit until doubles in size.

In the mean time, have your ham and corn ready.  Cut some ham into small pieces.  Mix with some cooked Sweet Corn.
Add in 1 Tbsp. Mayonnaise and mix then set aside.

When the dough is ready, remove from bowl.  Knead a little bit, cut into equal pieces.
Take one piece divide it into two and roll.  When you have two long dough, place one end together and twist.
Then make it into a circle and pinch the ends together. Place it on a baking sheet with parchment paper.  Repeat until you used up all the dough.
When you're done, add the corn and ham on top. Cover with plastic wrap and let it doubles in size.

When it has double in size, spread some Egg Wash on top.  Place in oven at 350 degrees F.  Make for about 10-15 minutes or until golden.
Remove and serve.

Wednesday, July 6, 2016

Black Bean Ice Cream (Kem Dau Den) Recipe

1/2 cup Black Beans
1/3 cup Sugar
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

3 Fish Maw
1/2 cup White Chinese Cooking Wine
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.