Wednesday, April 23, 2014
Egg Tarts (Banh Hot Ga)
1/4 cup Sugar
1/4 cup Half and Half
1 cup Milk
1 package Puff Pastry
In a small sauce pan, add 1 cup Milk. Add 1/4 cup Half and Half. Add 1/4 cup Sugar. Using medium-low heat, mix well.
Beat 3 eggs. Add into milk mixture when it has cool completely. Strain the mixture, then set aside.
Layout your Puff Pastry Sheet and cut out small circles. Press the circle into and Egg Tart Mold. Pour in the fillings. Bake at 350 degrees F. for 25 minutes or until golden.
Friday, April 18, 2014
Stir-fry Chicken with Mushroom and Vegetables (Ga Xao Nam Bi va Ot)
1 cup sliced Pork
1 Tbsp. sliced Ginger
1 Red Bell Pepper
1 cup sliced Mushrooms
2 chopped Green Onions
2 Tbsp. Oil
1 chopped Celery Stick
2 Tbsp. Oil
1/4 tsp. Salt
1 tsp. Sugar
1 Tbsp. Oyster Sauce
1 tsp. Dark Soy Sauce
Some Black Pepper
Slice the Pork into thick pieces, you need about 1 cup. Slice a piece of Ginger, you will need about 1 Tbsp.
Mix it in with the Pork, let it sit for about 15 minutes. Wash and cut 1 squash into pieces. Then set aside.
Wash and cut 1 Red Bell Pepper. Then set aside. Cut some Mushrooms, you need about 1 cup. Then set aside.
Slice 1/4 of an Onion, then set aside. Chop 2 Green Onions and set aside. In a pan, add 2 Tbsp. Oil.
Using high-medium heat, add in the Pork. Cook until it is slightly brown. Remove from pan and set aside.
Chop 1 Celery stick and set aside. Add in 2 Tbsp. Oil into a stir-fry pan. Add 2 Tbsp. minced Garlic.
Saute until slightly brown. Add in the cooked Pork. Using high heat, add in the Onion. Stir for a about 1-2 minutes, add in the Squash.
Add 1/4 tsp. Salt. Add 1 tsp. Sugar. Add 1 Tbsp. Oyster Sauce. Add the Mushrooms. Stir well for about 3 minutes. Add the Red Bell Pepper and Celery.
Add chopped Green Onions. Add 1 tsp. Dark Soy Sauce. Add some Black Pepper. Stir well for about 1-2 minutes and serve.
Wednesday, April 16, 2014
Chao Huyet (Pork Blood Congee/Porridge)
1 Block Pork Blood
1/2 cup Ground Pork
1/2 cup Dried Shrimp
1 cup uncooked Rice
3 chopped Green Onions
Green Onion Stems
1 Tbsp. Oil
1 Tbsp. minced Garlic
8 cups Water
2 cups Water
1 1/2 tsp. Salt
3/4 tsp. Sugar
1/3 tsp. Mushroom Seasoning
1 Tbsp. Fish Sauce
Dau Chao Quay
In a sauce pan, boil 1 Block Pork Blood. Remove from pan and let it air dry. Then set aside.
Roast 1 cup uncooked Rice, remember to use low heat. When it turns a solid white color remove from heat and set aside.
In a pan add 1 Tbsp. Oil. Add 1 Tbsp. minced Garlic. Sauté until slightly brown. Add 1/2 cup Dried Shrimp. Remember to soak the Dried Shrimp in water for 4 hrs. before using it.
Add 1/2 cup Ground Pork. Try to break the Pork into smaller pieces. Cook until the meat is no longer pink, remove from heat and set aside.
Fill a large pot with 8 cups Water. Bring to a boil, add in the 1 cup roast uncooked Rice. Add in the Pork and Dried Shrimp.
Bring it down to a simmer. Let it simmer for about 10 minutes. Add 1/3 tsp. Mushroom Seasoning. Add 1 1/2 tsp. Salt. Add 3/4 tsp. Sugar.
When the rice has broken down, add in 2 cups Water.
Continue to let it simmer for another 5 minutes. Add in the Green Onion stems. Add 1 Tbsp. Fish Sauce. Continue to let it simmer. Cut the Pork Blood into smaller pieces. Add in the congee.
Add in the chopped Green Onions. In a bowl, add some Bean Sprouts then pour in the congee. Add some Black Pepper and some Dau Chao Quay. Enjoy your congee.
Monday, April 14, 2014
Banh Dau Chao Quay (Fried Breadsticks) Youtiao Cruller Recipe
1 1/2 cup Bread Flour
1 Tbsp. Double Acting Baking Powder
1 Egg Yolk
1/4 tsp. Salt
1 Tbsp. Canola Oil
1/8 tsp. Baking Soda
1/2 cup warm Water (add more as needed)
Combine 1 1/2 cup Bread Flour with 1/8 tsp. Baking Soda. Add 1 Tbsp. Double Acting Baking Powder. Mix well.
In a small bowl, combine 1/2 cup warm Water and 1/4 tsp. Salt. Add it into the flour mixture. Add 1 Tbsp. Canola Oil. Add 1 Egg Yolk.
Mix and the knead the dough. If it seems too dry add in some warm water. Remember to add 1 Tablespoon of water at a time.
The dough should not be too dry, you want it to be kind of sticky. Cover with plastic wrap. Put in the fridge overnight or about 8 hrs. After 8 hrs., take it out of the fridge and knead for a few minutes.
Let it rest for 1 hour. Then roll it out into a rectangle shape. Remember to sprinkle some flour before rolling so the dough will not stick. When it's kind of look like a rectangle.
Cut it into about 1/2 inch strips. Spread some water on the strips. Stack 2 strips on top of each other. Dip a skewer into water and use it to press down on the two strips.
Put into Oil and fry the breadstick. Remember to have it on high heat. Fry until golden, remove from Oil and place on paper towel. Repeat until you finish using all the dough.
Serve with some congee or soup.
Saturday, April 12, 2014
Banh Bao Chi
1/4 cup crushed Roast Peanuts
1/2 cup Water
3/4 cup Brown Sugar Cone
1/2 cup White Sugar
1 1/2 cup Coconut Flakes
1/2 tsp. Vanilla Sugar or Extract
Pinch of Salt
1 tsp. Lemon Juice
1 cup Glutinous Flour
1 cup Water (add more as needed)
2 Tbsp. Sugar
1 Tbsp. Tapioca Starch
Food color (optional)
chopped Coconut Flakes
In a skillet, add 1/2 cup Water. Using low heat, add in 3/4 cup Brown Sugar Cone. Wait for it to melt, when the sugar has melt add in 1/2 cup White Sugar.
Add 1 1/2 cup Coconut Flakes and 1/4 cup crushed Roast Peanuts. Mix well. Add 1/2 tsp. Vanilla Sugar or Extract. Add a pinch of Salt. Add 1 tsp. Lemon Juice. Mix well and remove from heat.
Let it cook completely. Roll into balls and place on a plate. Then set aside.
In a bowl, add 1 cup Glutinous Flour and 2 Tbsp. Sugar. Add 1 Tbsp. Tapioca Starch. You can mix food coloring with 1 cup Water. Add in the flour mixture. Mix well.
It should be a liquid texture, if not add more water. Cover with plastic wrap. Put in the microwave for 2 or 3 minutes. Make sure it has a sticky texture like this when you take it out of the microwave.
Roll a piece in some Glutinous Flour add in the fillings and wrap it up. Roll it in some chopped Coconut Flakes and serve.