Friday, July 21, 2017

Stuffed Bell Peppers with Meat (Ớt Nhồi Thịt) Recipe


Ingredients:
1 lb. Ground Pork
4 Bell Peppers
1/2 cup Wood Ear Mushroom
1/3 cup Bean Thread
1 tsp. Oyster Sauce
1 tsp. Soy Sauce
Pinch of Kosher Salt
1 tsp. Sugar
1 Tbsp. minced Garlic
1 Tbsp. chopped Shallots
1 Tbsp. Rice Cooking Wine
Green Onions
Black Pepper
1 Tbsp. Sesame Oil
2 Tbsp. Olive Oil
1 Tbsp. minced Garlic


Soak some Wood Ear Mushroom and Bean Thread until soften.  Drain out the water and chop.  You need about 1/2 cup Wood Ear Mushroom and 1/3 cup Bean Thread. Set aside.

In a bowl, 1 lb. Ground Pork and add in 1 Tbsp. Rice Cooking Wine, 1 Tbsp. minced Garlic, 1 Tbsp. chopped Shallots, white part of Green Onions, 1/3 cup Bean Thread, 1/2 cup Wood Ear Mushroom, Pinch of Kosher Salt, 1 tsp. Sugar, 1 tsp. Oyster Sauce, 1 tsp. Soy Sauce, Black Pepper, 1 Tbsp. Sesame Oil and mix well. Cover with plastic wrap, let it sit for about 1 hour.

Cut Bell Peppers in half and remove the center.  Stuff the Bell Peppers and set aside.

In a pan, add in 2 Tbsp. Olive Oil and 1 Tbsp. minced Garlic.  Saute for a few seconds and then add in the stuffed Bell Peppers facing down.  Cook for about 7-10 minutes and flip it over.  Let it cook for another 7-10 minutes or until tender. Remove from heat and serve.


Friday, July 14, 2017

Stir-fry Beef with Bitter Melon (Thịt Bò Xào Khổ Qua) Recipe


Ingredients
Marinate Beef
1 lb. Beef
1 Tbsp. minced Garlic
1 Tbsp. chopped Shallots
1 tsp. Sugar
1 Tbsp. Oyster Sauce
Black Pepper

Stir-fry
2 Bitter Melons
1 Red Bell Pepper
2 Tbsp. Olive Oil
Pinch of Kosher Salt
1/2 tsp. Sugar
1 Green Onion
Black Pepper


Cut 1 lb. Beef into slices, put into a bowl to marinate. 1 Tbsp. minced Garlic, 1 Tbsp. chopped Shallots, 1 tsp. Sugar, 1 Tbsp. Oyster Sauce and some Black Pepper.  Mix well. Cover with plastic wrap and let it sit for about 2 hour.

Cut 2 Bitter Melons in half.  Remove the center and cut into slices.  Then set aside. Cut 1 Red Bell Pepper, remove the center and cut into small pieces. Set aside. Cut half an Onion and set aside.

In a wok, add in 2 Tbsp. Olive Oil, 1 Tbsp. minced Garlic and 1 Tbsp. chopped Shallots.  Saute for a few seconds and in the Onions. Stir for a few minutes and add in the Beef and Bitter Melons. Add a Pinch of Kosher Salt, 1/2 tsp. Sugar, Red Bell Pepper and give it a quick mix. Add Green Onions and Black Pepper.  Remove from heat and serve.


Friday, July 7, 2017

Grilled Eggplant with Scallion Oil (Cà Tím Nướng Mỡ Hành)


Ingredients:
4 Large Eggplants
3-4 Green Onions
Black Pepper
Kosher Salt
Sugar
Olive Oil

Using a toothpick, poke around the Eggplants.  It helps cook the inside faster while you grill.

After you’re done, place on griller. Grill until it looks like this.  Remove from griller. 
Let it cool for a little bit before peeling the skin off. Set aside.

Chop the Green Onions, place in a small bowl.  Add in a pinch of Kosher Salt and Sugar. Mix well.  Heat up about 2-3 Tbsp. of Olive Oil, pour it over the Green Onions.  Mix and set aside. 

Cut the Eggplants into smaller pieces. Add in a pinch of Kosher Salt, Sugar, Black Pepper and 2-3 Tbsp. of Scallion Oil. Mix well and serve with rice. 


Friday, June 30, 2017

Beef Congee (Cháo Thịt Bò) Recipe


Beef Congee (Cháo Thịt Bò) Recipe

Ingredients
Beef
1/2 tsp. chopped Shallots
1/2 tsp. minced Garlic
3 Green Onions
3/4 cup Jasmine Rice
5 cups Water
1 Tbsp. Olive Oil
1 tsp. minced Garlic
1 tsp. chopped Shallots
3/4 tsp. Kosher Salt
1 1/2 tsp. Sugar
Fish Sauce (to taste)
Black Pepper


Cut a small piece of Beef into slices and finely chop.  Add in 1/2 tsp. chopped Shallots and 1/2 tsp. minced Garlic.  Then set aside.

Cut 3 Green Onions, separate the white portion and the green and set aside.

Rinse and wash 3/4 cup Jasmine Rice about 2-3 times. Add in 5 cups of water.
Place on stove and bring to a simmer. Remember to stir the pot or else rice will stick to the bottom. While you cook the rice prepare the beef. 

In a pan, add in 1 Tbsp. Olive Oil, 1 tsp. minced Garlic and1 tsp. chopped Shallots.  Saute for a few seconds. Add in the the finely chopped Beef. Cook on high medium heat, let it cook for a few minutes.  Remove from heat and set aside.

Once the rice looks like this, add in the Beef. Let it simmer and add in 3/4 tsp. Kosher Salt and 1 1/2 tsp. Sugar.  Stir and bring to a high simmer.  Taste test the congee and add in Fish Sauce to taste. 

When the congee look like this it’s ready add in the white part of the Green Onions. Let it cook for a few more minutes. When you’re ready to serve add in the rest of the Green Onions and Black Pepper. Enjoy!


Friday, June 23, 2017

Beef Wrapped in Wild Betel Leaf (Bò Nướng Lá Lốt) Recipe


Ingredients:

Marinate Beef Ingredients
1 lb. ground Beef
1/2 tsp. Kosher Salt
1/2 tsp. Sugar 
1 tsp. Oyster sauce
Sautéed Lemongrass
1 tsp. chopped Shallots
1 tsp. minced Garlic
Black Pepper
1 Tbsp. Soy Sauce
(Optional) 1/3 Pork Fat+1/2 tsp. Sugar 

Other ingredient
Wild Betel Leaf

Serve with:
Vermicelli Noodles,
Pineapple slices
Crushed Roast Peanuts
Pickled Daikon and Carrot
Dipping Fish Sauce
Scallion Oil
Rice Paper
Fresh Herbs

This is optional, cut some Pork fat, you need about 1/3 cup. Once you finish cutting it into strips, place in oven set at the lowest heat and wait for it to turn translucent.  Remember to mix in 1/2 tsp. Sugar. Set aside.

In a pan, add 2 Tbsp. Olive Oil. Add 1 Tbsp. minced Garlic, 1 Tbsp. chopped Shallots and 1 Tbsp. minced Lemongrass. Saute for a few minutes and set aside. 

Next step rinse and wash the Wild Betel Leaf.  Sort them, save the large ones to wrap and the small ones to chop and put in the ground beef.

Now chop the small leaves and set aside.  You need about 1/2 cup. 

In a bowl, 1 lb. ground Beef, 1/2 tsp. Kosher Salt, 1/2 tsp. Sugar, 1 tsp. Oyster sauce, Pork fat (optional), 1 Tbsp. sautéed Lemongrass, 1 tsp. chopped Shallots, 1 tsp. minced Garlic, chopped Wild Betel Leaf, Black Pepper and 1 Tbsp. Soy Sauce. Mix well and let it marinate for at least one hour.

Using large and medium size Wild Betel Leaf, wrap the beef. 

When you’re done, grill until cooked. 

To serve you will need:
Vermicelli Noodles,
Pineapple slices
Crushed Roast Peanuts
Pickled Daikon and Carrot
Dipping Fish Sauce
Scallion Oil
Rice Paper
Fresh Herbs

Sprinkle the crushed Roast Peanuts on the Beef wrapped and spread the Scallion Oil on the Vermicelli Noodles. 

Wet a Rice Paper, place on Fresh Herbs, Pineapple slices, Vermicelli Noodles, Pickled Daikon and Carrot and grilled Beef Wrapped.  Roll and enjoy with Dripping Fish Sauce.