Friday, May 22, 2015

Che Xoai Bot Bang (Mango Pudding with Tapioca Pearls)

Che Xoai Bot Bang (Mango Pudding with Tapioca Pearls)

1 Mango
1/2 cup Tapioca Pearls
1/4 cup Mung Bean
1/2 cup Sugar
Vanilla Sugar
Pinch of Salt
2 cups Water
3 Tbsp. Coconut Milk

Cut 1 Mango into small pieces. Soak the Tapioca Pearls and Mung Bean for about 30 minutes. Rinse the Mung Bean a few times and drain out the water.
Boil 2 cups Water, add 1/2 cup Tapioca Pearls. Let it simmer until the Tapioca Pearls are semi clear add in the Mung Bean.
Add 3 Tbsp. Coconut Milk. Add 1/2 cup Sugar or to taste. Add some Vanilla Sugar and a pinch of Salt. Let it simmer until the Tapioca are clear.
Remove from heat let it cool completely.  Put in the fridge for about 1 hour before serving and top with Mango. You can also add ice.

Friday, May 15, 2015

Coca Cola Chicken Wings (Canh Ga Coca) Coke Chicken Wings Recipe

Coca Cola Chicken Wings (Canh Ga Coca)

2 lbs. Chicken Wings
3 Tbsp. Soy Sauce
1 tsp. Garlic Powder
1 tsp. Black Pepper
1/3 tsp. Dark Soy Sauce
1 tsp. minced Garlic
1 chopped Green Onion
1/2 tsp. Rice Cooking Wine
1 Coke Bottle 12 oz.

Marinate the chicken, remember to rinse the chicken before marinating.
Add 1/2 tsp. Rice Cooking Wine. Add 3 Tbsp. Soy Sauce. Add 1/3 tsp. Dark Soy Sauce. Add 1 tsp. Garlic Powder.
Add 1 tsp. Black Pepper. Mix well cover with plastic wrap and let it marinate for 1 hour.
After 1 hour, using a large pan add in some oil just enough to coat it.  Add in 1 tsp. minced Garlic.
Saute until slightly brown.  Add in the marinated chicken wings.  Pan fry it, remember to turn the wings to cook evenly.
Once it has a slight golden color, open a 12oz. Coke Bottle.  Pour it into the pan.  Let it simmer until it starts to caramelized.
This takes several minutes. Once it thickens add some chopped Green Onions.  Mix and remove from pan to serve.

Friday, May 8, 2015

Mam Chung Chay (Vietnamese Vegetarian Meatloaf)

Mam Chung Chay (Vietnamese Vegetarian Meatloaf)

Some Wood Ear Mushroom
1 Bean Curd Sheet
2 cups Mushroom
1 Leek
1/2 cup Bean Thread
1 Black Soft Tofu
2 Tbsp. Olive Oil
5-7 blocks fermented Tofu
1/2 cup Tuong Cu Da
2 Tbsp. Sugar
3 tsp. All Purpose Flour
1 tsp. Mushroom Seasoning
1 tsp. Black Pepper

Optional Orange topping
All Purpose Flour
Yellow Food Coloring

Soak some Wood Ear Mushroom until it expands and soften like this. Drain out the water and rinse.  Chop and set aside.
Cut 1 Bean Curd Sheet and put into a bowl.  Soak in water for about 30 minutes. After 30 minutes, boil some water.
Add in the Bean Curd, mix for 1 minute and drain out the water put into a bowl and set aside.
Rinse and cut some Mushrooms.  You need about 2 cups of Mushroom. Set aside. Chop the bottom half of 1 leek. Set that aside.
Soak some Bean Thread, once it soften, drain out the water and chop.  Make sure you have about 1/2 cup. Set that aside.
Smash 1 block of Soft Tofu in a bowl and set aside.
In a pan add in 2 Tbsp. Olive Oil. Add in some chopped leeks and saute for a few seconds.  Add in your mushroom and stir for 3 minutes.
Remove from heat and let it cool completely.
Add in the cooked mushrooms into a food processor. Add the smashed soft Tofu. Add in the bean curd. Blend it a little.
Add in about 5-7 blocks of fermented Tofu. Add 1/2 cup Tuong Cu Da. Blend. Add in the rest of the chopped Leeks.
Add 2 Tbsp. Sugar.  Add 3 tsp. All Purpose Flour. Add 1 tsp. Mushroom Seasoning. Blend. Add 1 tsp. Black Pepper.
Add in 1/2 cup chopped Bean Thread. Add chopped Wood Ear Mushroom.  Mix it together.
Spread some oil onto your bowl. Scoop mixture into bowl. Even it out.
Place into steamer.  Let it steam for 15 minutes.
This is optional to get the orangy color on top you can mix some All Purpose Flour with some water and some a few drops of yellow food coloring.
Spread some of the mixture on top. Steam for another 5-7 minutes. Remove from steamer.
Let it cool completely before serving or put in the fridge overnight.

Friday, May 1, 2015

Strawberry Shortcake (Banh Bong Lan Dau) Recipe!

Strawberry Shortcake (Banh Bong Lan Dau)

6 Large Eggs
90g Cake Flour
90g Sugar
80ml Water
1/2 tsp. Milk Powder
80ml Canola Oil
1/2 tsp. Cream of Tar Tar
Pinch of Salt

Whipped Cream
1 cup Heavy Cream
1/3 cup Sugar
1 Tbsp. Whipping Cream Stabilizer

10 Strawberries

Separate 6 Large Eggs. First beat the Egg Whites.  Add in a pinch of Salt.  Add 1/2 tsp. Cream of Tartar.
Add 90g Sugar. Beat until it stiffens like this. Set it aside.

Mix 80ml Water with 1/2 tsp. Milk Powder or use 80ml Milk.  Pour into the 6 Egg Yolks.  Add 80ml Canola Oil or Vegetables Oil.
Beat the Eggs. Sift in 90g Cake Flour.  Mix well.

Fold in the Egg Whites. Once you're done Pour onto a jelly pan.  I'm using a 10 by 15 jelly roll pan. Remember to line with parchment paper.
Spread it out evenly.  Give it a tap.  Bake in the oven at 325 degrees F. for about 12 minutes.  check with a toothpick to make sure it's done.
Remove from oven.  Run a knife on the edge and remove it from pan.
Let it cool.  Using a round cookie cutter, about 3 inches wide.  Cut the cake into small circles. Then set aside.

To make the Whipped Cream in a bowl add 1 cup Heavy Cream.  Add 1/3 cup Sugar.  Add 1 Tbsp. Whipping Cream Stabilizer.
Beat until it stiffens.

Take a piping bag with a star tip or any tip you would like.  Put the whipping cream in to pipe.

Slice some Strawberries and set aside.

To assemble, place one circle on a plate.  Pipe some Whipping Cream and put about 2 slices of strawberry.
Pipe a little more Whipping cream and place another circle on top.
Put some whipping cream on top and place a whole strawberry on top. Repeat until you're done with all the cakes.
This recipe makes about 7 small cakes, but that depends on the size of your circle.

Friday, April 24, 2015

Vietnamese Coffee Pandan and Coconut Jelly (Rau Cau Ca Phe La Dua Nuoc Dua)

Rau Cau Ca Phe La Dua Nuoc Dua (Vietnamese Coffee Pandan and Coconut Jelly)


Vietnamese Coffee Jelly
Black Coffee (Ca Phe Den)
1 cup Vietnamese Coffee
2 tsp. Vanilla Sugar (or to taste)
1 tsp. Agar Agar Powder

Coffee with Condensed Milk (Ca Phe Sua)
1 cup Vietnamese Coffee
2-3 Tbsp. Condensed Milk (or to taste)
1 tsp. Agar Agar Powder

Pandan Jelly
3 Pandan Leaves
1 1/2 cup Water
1-2 Tbsp. Sugar (or to taste)
1 tsp. Agar Agar Powder

Coconut Milk Jelly
1 cup Coconut Milk
2-3 Tbsp. Sugar (or to taste)
2 Pandan Leaves
1 tsp. Agar Agar Powder

First you will need to make the first layer, you can do it in any order you want.  I'm going to do the coffee first. 
To make Vietnamese coffee you will need a Vietnamese coffee filter.  
To make Jelly you'll need 1 cup of coffee, I'll be using this large size coffee filter instead of the regular size.  

Now let's make black coffee, add in the ground coffee and pour in hot water.  Wait for it to drip.  Once you have 1 cup, pour it in a sauce pan.  
Add in 2 tsp. Vanilla Sugar or to taste. Add 1 tsp. Agar Agar Powder. Mix well, when you see that it's evenly mixed. Remove from heat. 
Using a tablespoon so you can divide it out equally into the mold.  You you done that let the jelly set.  
Next layer is Ca Phe Sau which is Vietnamese coffee with condensed milk.  Same thing with the last step, but add in 2-3 Tbsp. Condensed Milk into the coffee.
Let it drip.  Mix well and pour into a sauce pan.  Add 1 tsp. Agar Agar Powder.  Let it simmer, when it's evenly mixed in with the coffee.  Remove from heat.
Use a tablespoon to evenly divide it into the mold.  

Remember if you don't want two layers of coffee you can just make either make ca phe sua or ca phe den.  

Moving onto the next layer.  You'll need 1 cup Coconut Milk. Add into a sauce pan.  Add in about 2-3 Tbsp. of Sugar or to taste.  
Tie 2 Pandan Leaves into a knot like this and it into the sauce pan and bring it to a simmer. Add in 1 tsp. Agar Agar.  Mix well, remove from heat.
Divide it evenly into the mold to make the coconut layer.

Last layer will be Pandan.  You need about 1 cup Pandan juice.  Chop 3 Pandan Leaves, put into a blender.  Add in 1 1/2 cup Water.  Blend and strain out the juice.
Take 1 cup, pour into a sauce pan. Add 1-2 Tbsp. Sugar or to taste. Add 1 tsp. Agar Agar Powder.  Bring to a simmer. Remove from heat.
Divide it evenly into the mold. 

Put the jelly in the fridge to set. Take it out of the mold and you should have 3-4 layers. Enjoy.