Friday, September 15, 2017

Cơm Gà Hải Nam (Hainan Chicken and Rice) Recipe


Ingredients:

Prepare Chicken and Chicken Broth
1 whole Chicken
1 Onion
1 Shallot
1 Ginger Knob
10-12 cups Water
Kosher Salt

Prepare Rice
2 cups Jasmine Rice
Chicken Broth (add enough to over over Rice about 3/4” - 1”)
Ginger Slices
Chicken Fat
Shallot Slices

Sauce
2 Tbsp. Olive Oil
1 tsp. chopped Shallots
1 tsp. minced Garlic
3 Tbsp. Light Soy Sauce
1 Tbsp. Oyster Sauce
1 Tbsp. Sugar

Clean 1 whole Chicken, rub salt onto the Chicken and rinse with water. 

Fill a large pot with about 10-12 cups Water, bring to a high simmer. Peel and cut 1 Onion, cut 1 Shallot into thick slices and peel and cut 1 Ginger knob. Once the water starts to form small bubbles, add in the Chicken, Onion, Shallot, Ginger and 1 tsp. Kosher Salt. 

Skim the broth, after cooking it for 30 minutes, remember to turn the chicken. 
Let it cook on high simmer for about 1 hour or until the chicken is cooked. Remove the Chicken and set aside for it to cool completely. 

Rinse and wash 2 cups Jasmine Rice. Set aside for it to air dry.  In a large pan, add in some Chicken Fat, Shallot Slices and Ginger Slices. Saute for a few seconds and add in the Rice. Let it cook on low to medium heat for about 2-3 minutes.  Remove from heat.  Take out the Ginger, Shallots and Chicken Fat. 

Strain the Chicken Broth before using it.  The rest of the broth you can save for other soup recipes. Add it into a rice cooker and add in enough Chicken Broth to cover over the rice about 3/4” to 1”.  

To make the sauce, in a pan add in 2 Tbsp. Olive Oil.  Then 1 tsp. chopped Shallots and 1 tsp. minced Garlic.  Saute until slightly brown, add 3 Tbsp. Light Soy Sauce, 1 Tbsp. Oyster Sauce and 1 Tbsp. Sugar. Mix well and remove from heat. 

Cut the chicken into smaller pieces.  Enjoy with Rice and Sauce.  Optional, have some Tomato and Cucumbers. 


Friday, September 8, 2017

Xôi Đậu Phộng (Peanut Sticky Rice) Vietnamese Recipe

Ingredients:

2 cups Sweet Rice
1 Brown Coconut
1 cup Raw Peanut
Warm Water
Banana Leaves
Kosher Salt
Sugar

Soak 2 cups Sweet Rice and 1 cup Raw Peanuts overnight.  Next day, cook the Raw Peanuts until tender, remember to add in a pinch of Kosher Salt. 

Rinse and wash the Sweet Rice a few times and set aside to let it air dry. 
Once you have the Sweet Rice and Peanuts ready.
Next step, you need to make some Coconut Milk, about 1 cup. Crack open 1 Brown Coconut and scrape the coconut meat out.  Add in warm water, mix it in and then strain the coconut milk out and set aside. 

Line your steamer with banana leaves, scoop Sweet Rice and Peanuts.  Add a pinch of Kosher Salt and mix well. Steam for about 30 minutes or until it’s looks ready.  Mix 2 Tbsp. Sugar  (add more if you like it sweet) with 1 cup Coconut Milk and a pinch of Kosher Salt.  Sprinkle the Coconut mixture onto the Sticky Rice every 10 minutes. 

When the Sticky Rice is ready, place on plate and serve. 


Friday, September 1, 2017

Cháo cá (Fish Congee) Recipe


Ingredients:

Broth
2 lbs Pork Bones
1 knob Ginger
1 Onion
10 cups Water
Kosher Salt
1 tsp. Sugar

Prepare Fish
3 Tilapia Fillet
1 Tbsp. Olive Oil
1/2 tsp. minced Garlic
1/2 tsp. chopped Shallots

Other Ingredients
3 Green Onion
3/4 cup Jasmine Rice
Cilantro
Hot Pepper (optional)
Crispy Shallots
Black Pepper
Season to taste

Blanch 2 lbs Pork Bones, remember to add in 1 tsp. Kosher Salt. Drain out the water and set the bones aside. Fill a large pot with 10 cups Water.  Add in the blanched Pork Bones and 1 tsp. Kosher Salt. Peel 1 Onion and cut 1 knob Ginger into thick slices.  Add into the pot after 15 minutes.  Skim the broth. Let it simmer for 2 hours.  After 2 hours, remove the Onion, Ginger and Bones.   Strain the broth and 1 tsp. Sugar, then set aside. 

In a pan, add in 1 Tbsp. Olive Oil.  Add 1/2 tsp. minced Garlic and 1/2 tsp. chopped Shallots.  Add in 3 Tilapia Fillet, let it cook for about 2-3 minutes on each side and remove from heat. Cut into smaller pieces and set aside. 

Rinse and wash 3/4 cup Jasmine Rice, drain out the water and set aside. Pour the broth in a large pot, heat it up to a simmer and add in the rice. Let it simmer until the rice starts to break down and add in the fish. Continue to let it simmer for another few minutes.  Add in the white portion of the Green Onion, season to taste and serve.  

Garnish with chopped Cilantro, Green Onions, Hot Pepper (optional), Crispy Shallots and Black Pepper. Enjoy!


Friday, August 18, 2017

Hanh Phi (Crispy Shallots) Recipe

Ingredients
1 lb. Shallots
2 cups Oil

Peel and cut 1 lb. Shallots into slices. 
Place on a baking sheet and place in the sun for about 1 hour.
After 1 hour, heat up 2 cups Oil.  Add in the Shallots, Fry until slightly brown. 
Drain out the oil, place the Shallots on paper towel to remove any excess oil. 
Place in a jar and use on congee or appetizer dishes.


Friday, August 11, 2017

Gỏi thịt bò (Beef Salad) Recipe



Ingredients

Prepare Beef
1/2 lb. Beef
3/4 cup Vinegar
1/4 cup Water
2 tsp. Sugar
pinch of Kosher Salt

Vinegar Dressing
2 Shallots
3 Tbsp. Vinegar
1 tsp. Soy Sauce
2 Tbsp. Sugar

Other Ingredients
1/2 Daikon
2 Carrots
1/2 cup crushed Roast Peanuts
2 Jalapeños
3 Celery Stalks
some Cilantro
3 Tbsp. Oil
3 Tbsp. minced Garlic
Dipping Fish Sauce (to taste)
Shrimp Chips (optional)

Dipping Fish Sauce recipe:
http://boriville.blogspot.com/2013/12/vietnamese-dipping-fish-sauce-nuoc-mam.html

Cut 1/2 lb. Beef into strips and set aside. 
Cut 1/2 of a Daikon into strips about 3 inches long, mix with 1/2 tsp. Kosher Salt. After 15 minutes and rinse with water. Set aside. 
Cut 2 Carrots into strips, mix with 1/2 tsp. Kosher Salt and set aside for about 15 minutes.  Rinse with water and drain out the water.  Set aside.
Cut 3 Celery Stalks and set aside. 

In a pan, add in 3 Tbsp. Oil and 3 Tbsp. minced Garlic. Stir until it become slightly golden and remove from heat. Tilt the pan, let the oil run down and scoop the crispy garlic into a small bowl. Set aside. 

In a small bowl, fill with 3/4 cup Vinegar and 1/4 cup Water. Add in 2 tsp. Sugar and a pinch of Kosher Salt. Mix well. Pour in a pan with medium heat. Blanch the Beef and remove. 

To make the dressing, slice 2 Shallots and place into small bowl. Add in 3 Tbsp. Vinegar, add 1 tsp. Soy Sauce and 2 Tbsp. Sugar.  Mix well and set aside. 

In a large bowl mix the Jalapeños, Daikon, Carrot, Celery, Beef, Sautéed Garlic, Cilantro, chopped Vietnamese Mint, pour in the Vinegar dressing with Shallots, Dipping Fish Sauce to taste and crushed Roast Peanuts.  Mix well and serve with Shrimp Chips.