Tuesday, September 1, 2015

Glazed Doughnuts (Banh Tieu Nuoc Duong)


Glazed Doughnuts (Banh Tieu Nuoc Duong)

Ingredients:
2 cups All Purpose Flour
2/3 cup Whole Milk
2 tsp. Active Yeast
2 tsp. Vanilla Sugar/Extract
3 Tbsp. Sugar
1 Large Egg
4 Tbsp. unsalted Butter
1/2 tsp. Salt
Frying oil

Glazed
1 1/2 cup Powder Sugar
1/4 cup Whole Milk

Add 2 tsp. Active Yeast in 3 Tbsp. Sugar, 2 tsp. Vanilla Sugar or extract and 2/3 cup warm Whole Milk. Set aside to activate.

In a bowl mix 2 cups All Purpose Flour, milk with the active yeast mixture, 1 Large Egg, 4 Tbsp. melted unsalted Butter and 1/2 tsp. Salt.

Mix and knead into a dough.

Cover with a lid or plastic wrap. Place in a warm area until it doubles in size.

Once it has doubles in size remove from bowl and knead a few times.

Using a rolling pin roll it out flat about 1/2 inch thick.  Use a round cookie cutter to cut circles. Use a smaller circle to cut the doughnut hole.

Place aside to let it rise again.

Have your frying out ready.  Fry the doughnuts until golden.  Place on paper towel.

To make the glazed mix 1 1/2 cup Powder Sugar with 1/4 cup Whole Milk.  Let it simmer on the stove until it melts.

Dip the doughnuts in the glaze to coat it on place on a rack to set.

Monday, August 24, 2015

Chao Hot Vit Bac Thao Thit Heo (Century Egg with Pork Porridge) Recipe

Chao Hot Vit Bac Thao Thit Heo (Century Egg with Pork Porridge)

Ingredients:
1 cup Jasmine Rice
4 oz. Pork
2 Century Eggs
Small Ginger Knob
1/2 tsp. Kosher Salt
1 tsp. Kosher Salt
1 chopped Green Onion
1 tsp. Sesame Oil
5 cups Water (add more as needed)
1/3 tsp. Mushroom Seasoning
Black Pepper
Optional
Fried Shallots
Dau chao Quay

Rinse and wash 1 cup Jasmine Rice.  Drain out the water and let it air dry for about 1-2 minutes.  Put it back into a bowl
add 1 tsp. Sesame Oil and 1/2 tsp. Kosher Salt. Mix well and cover with plastic wrap.  Let it marinate for 20 minutes.

Cut one small knob of Ginger into strips, then set aside.
Peel 2 Century Eggs. Then cut into small cubes and set aside.
Chop 1 Green Onion and set that aside.

Cut 4oz Pork that's about 125g into slices.  Put into a bowl add 1 tsp. Kosher Salt, let it marinate for about an hour.

After marinating the Pork for 1 hour, boil some water in a small pot.  Add in the Pork. Cook for 1-2 minutes, this will remove the impurities.
Take it out and place in a bowl.  Rinse about 2 times with water to remove some of the Salt. Drain out the water and let it air dry for a bit.
This is optional, but you can shred the pork into small pieces. Then set aside.

Using a Clay Pot or a thick pot, add 5 cups of Water.  Add in the marinated Jasmine Rice.
Using high heat bring to a boil then down to a simmer.  Let it cook the rice until it starts to break down.
Remember to stir the every 10 minutes to avoid the rice to stick to the bottom of the pot.
Skim the top also.  After it looks like this add in the Pork.  Continue to let it simmer, add in 1/3 tsp. Mushroom Seasoning for more flavor.
Let the pot simmer for a total about 1 hour.  After the porridge is nice and smooth add in the Century Eggs.  Add in a some Ginger Strips and chopped Green Onions.
Sprinkle some Black Pepper.

Pour into a bowl, top with a little more Ginger strips and chopped Green Onions if you like.
You can add in some crispy fried Shallots and some Dau Chao Quay (Chinese Bread Sticks).

Monday, August 17, 2015

Banh Tai Yen (Vietnamese Bird's Nest Cake) Recipe

Banh Tai Yen (Vietnamese Bird's Nest Cake)

Ingredients:
2 cups Rice Flour
2 Tbsp. Tapioca Starch
1 cup Coconut Milk
3/4 cup Water
1/3 cup Sugar
1/4 tsp. Salt
1/2 tsp. Baking Soda
Frying Oil

Mix 3/4 cup Water with 1 cup Coconut Milk.
In a bowl mix 2 cups Rice Flour and 2 Tbsp. Tapioca Starch.  Add 1/3 cup Sugar. Add 1/2 tsp. Baking Soda.
Add 1/4 tsp. Salt. Mix well.
Pour in the coconut mixture. Cover with plastic wrap and let it sit for 1 hour.
Using a Wok, fill it with some frying oil.  Wait for it to get hot.  Pour in 1 ladle of batter. Wait for it to golden and rise in the center.
Remove from oil and place on paper towel. Repeat until you used up all the batter.
Let it cool and enjoy.


Tuesday, August 11, 2015

Canh Rau Den (Chinese Red Spinach Shrimp Soup)


Canh Rau Den (Chinese Red Spinach Shrimp Soup)

Ingredients
1 bunch of Rau Den
8 Shrimp
Minced Garlic
Garlic Clove
Pinch of Kosher Salt
Black Pepper
1 Tbsp. Olive Oil
1 Tbsp. minced Garlic
1/2 tsp. Kosher Salt
1/8 tsp. Mushroom Seasoning
3/4 tsp. Sugar
1 Tbsp. Fish Sauce or to taste
1 chopped Green Onion

To prepare the Chinese Red Spinach, cut the leaves like this.  Once you get to the bottom and you have the stalk.  Peel the skin off and cut the stalk into smaller pieces.
This way it's not going to be stringy when you bit into the stalk when eating the soup.  Rinse and wash, then set aside.

Peel and devein 8 Shrimp.  Mince 1 Garlic Clove into the Shrimp.  Add a pinch of Kosher Salt and some Black Pepper.
Mince it until it becomes like a paste texture.

In a pan, add 1 Tbsp. Olive Oil and 1 Tbsp. minced Garlic.  Saute until slightly brown.  Scoop the Shrimp and place into pan. Cook on medium heat until it turns pink.
Remove from heat.

In a small pot add in 5 cups water. Add in the cooked Shrimp.  You can add some of the water into the pan to get the oil and sauteed garlic into the pot.
Go through the Rau Den and cut it shorter like this. Let the pot simmer, add in 1/2 tsp. Kosher Salt.  Add a 1/8 tsp. Mushroom Seasoning to more flavor.
Add 3/4 tsp. Sugar. Add 1 Tbsp. Fish Sauce or to taste.  Add some Black Pepper and the Rau Den. Add 1 chopped Green Onion. Give it a quick mix and remove from heat.
The leaves will give the soup a nice red color.

Monday, August 3, 2015

Homemade Lotus Paste (Nhan Hat Sen) Recipe

Homemade Lotus Paste (Nhan Hat Sen) Recipe

Ingredients:
3/4 cup Brown Sugar
1 cup Dried Lotus Seeds
1/4 cup Canola Oil
2 cups Water (add more as needed)
Pinch of Salt
1 cup Roasted Glutinous Flour

Soak 1 cup Lotus Seeds overnight in room temperature water.

Next day remove the top brownish part of the Lotus Seeds and set aside.  Then Rinse with water.

Using a sauce pan, cook the Lotus Seeds on medium heat.  Add in about 2 cups Water and a pinch of Salt.
Let it simmer until soften.  This takes about one hr.  You can add more water as needed.

Once it has soften remove from heat and let it cool completely.  Pour it into a food processor or a blender.

Strain the lotus seed liquid to remove any lumps. Pour into a sauce pan. Add in 3/4 Brown Sugar. 1/4 cup Canola Oil.

Add 1 cup Roasted Glutinous Flour.
Cook on medium heat until it turns into a paste. This takes about an hour sometime longer.