Friday, February 17, 2017

Easy Sate Chili Sauce Vietnamese Satay Sauce Recipe


Ingredients
1/2 cup Thai Chilis
1 Tbsp. minced Garlic
5 Tbsp. Annatto Seed Oil
4 Tbsp. Olive Oil (add more as needed)
1 Tbsp. chopped Shallots
Pinch of Kosher Salt
Glass Jar

Chop 1/2 cup Thai Chilis. In a pan add in 4 Tbsp. Olive Oil (add more as needed), 1 Tbsp. minced Garlic and 1 Tbsp. chopped Shallots.  Saute for a few seconds. Add in the chopped Thai Chilis.  Then add in 5 Tbsp. Annatto Seed Oil.  Mix on low heat, add in a pinch of Kosher Salt. Remove from heat and let cool.  Put in a glass jar, place a small piece of plastic wrap on top and seal with a lid. Store in refrigerator, use within 1 month. 


Friday, February 10, 2017

Five Spice Roasted Chicken Recipe (Gà Ngũ Vị Hương)


Ingredients

Marinate
2 Tbsp. minced Garlic
2 Tbsp. chopped Shallots
1 Tbsp. Orange Juice
1 tsp. Five Spice Powder
1 1/2 tsp. Sugar
3/4 tsp. Kosher Salt
1 tsp. Annatto Seed Oil
Ground Black Pepper

Other Ingredients
1 whole Chicken
Salt
Ginger Slices
Orange Peels
Onion Slices
2 Celery sticks
4 Carrots
1/2 Onion
1 can Chicken Broth


First clean 1 whole Chicken with some salt.  Rub the salt onto the Chicken, then rinse with water. Set aside to dry.

In a mortar add in 2 Tbsp. minced Garlic and chopped Shallots. Pound it together.  Add in 1 Tbsp. Orange Juice. Add 1 tsp. Five Spice Powder, 3/4 tsp. Kosher Salt, 1 1/2 tsp. Sugar, 1 tsp. Annatto Seed Oil and some Ground Black Pepper. Mix.

Pat dry the Chicken.  Rub the marinated inside the Chicken.  Stuff Ginger Slices, Orange Peels and Onion Slices inside. Then marinate the whole Chicken, let it marinate for 2 hours.  

Prepare the roasting pan, add in 2 Celery Sticks, 4 Carrots, half an Onion and 1 can Chicken Broth. (Cut the Celery and Carrots)

Place the Chicken on top, place in oven at 325 degrees F for 1 hours and 30 minutes or until cooked.  After 45 minutes remember to open the oven spread the chicken broth on the chicken. To make it more golden increase to 350 degrees and cook for 15 minutes. Remove and serve.


Friday, February 3, 2017

Crepes Cake Coffee Pandan Coconut Recipe


Ingredients:
Coffee 
2 Eggs
3/4 cup All Purpose Flour
1 tsp. Instant Coffee 
3/4 cup Milk (add more as needed)
Pinch of Salt
2 Tbsp. Sugar
2 Tbsp. unsalted Butter

Pandan
2 Eggs
3/4 cup All Purpose Flour
1/2 tsp. Pandan Paste
3/4 cup Milk (add more as needed)
Pinch of Salt
2 Tbsp. Sugar
2 Tbsp. unsalted Butter

Coconut Whipped Cream
1 1/2 cup Heavy Whipped Cream
2 Tbsp. Coconut Milk
1/4 cup Sugar

Optional
Coffee Powder

Coffee Batter
In a bowl mix 3/4 cup All Purpose Flour and 1 tsp. Instant Coffee. Add 2 Tbsp. Sugar and a Pinch of Salt. Mix and add 2 Eggs. Add 3/4 cup Milk (add more as needed).  Batter should be similar to pancake batter. Add 2 Tbsp. unsalted Butter. Mix well and cover with plastic wrap.  Set aside for about 15 minutes.

Pandan Batter
Mix 3/4 cup Milk with 1/2 tsp. Pandan Paste. In a bowl mix 3/4 cup All Purpose Flour, a Pinch of Salt and 2 Tbsp. Sugar. Add 2 Eggs and Milk mixture.  Add more milk as needed, batter should be similar to pancake batter. Add 2 Tbsp. unsalted Butter. Mix well cover with plastic wrap and set aside for 15 minutes. 

Heat up a pan add some butter.  Use a ladle to pour batter in, just enough to make a thin crepe circle.  Let it cook on both side remove and set aside to cool. Repeat until you use up all the batter.  Do this to the coffee and pandan batter. 

To make the Coconut Whipped Cream.  In a bowl add in 1 1/2 cup Heavy Whipped Cream, 2 Tbsp. Coconut Milk and 1/4 cup Sugar.  Beat until it reaches stiff peaks. 

Spread some Coconut Whipped Cream between each crepe.  

Optional, sprinkle some Coffee Powder on the top.  Place in fridge for about 15 minutes to firm up and serve. 



Friday, January 27, 2017

Suon Chua Ngot (Sweet and Sour Ribs) Asian Recipe


Ingredients:
1 lb Ribs 
1 tsp. Kosher Salt

Marinate
1/3 tsp. Kosher Salt
1 tsp. Sugar
1 Tbsp. Oyster Sauce
1 Tbsp. chopped Shallots
1 Tbsp. minced Garlic
Black Pepper

Other
1 Egg White
3 Tbsp. Tapioca Starch
Frying Oil
1/2 Red Bell Pepper
1/2 Green Bell Pepper
1/2 Onion
1/2 Pineapple
Olive Oil
chopped Shallots
minced Garlic
2 tsp. Plum Sauce
2 tsp. Ketchup
1 Tbsp. Soy Sauce
4 Tbsp. Water
1 Tbsp. Vinegar
1/3 tsp. Kosher Salt
1 tsp. Sugar

Fill a pot with water and bring to a boil.  Add in 1 tsp. Kosher Salt. 
Add in 1 lb Ribs (cut about 2 inches long). Blanch the Ribs and remove from water.  Place in a bowl and set aside. 

Marinate the Ribs.  Add in 1/3 tsp. Kosher Salt,1 tsp. Sugar, 1 Tbsp. Oyster Sauce, 1 Tbsp. chopped Shallots, 1 Tbsp. minced Garlic and some Black Pepper. Mix well and cover with plastic wrap. Let it marinate for 2 hours.

Then add in 1 Egg White, mix and add in 3 Tbsp. Tapioca Starch.  Mix well. 

Fill a pan with some frying oil. Fry the ribs slightly golden.  Remove and place on paper towel to remove the excess oil.  Set aside. 

Cut 1/2 Green Bell Pepper, 1/2 Red Bell Pepper, 1/2 Pineapple and 1/2 Onion.  Set aside.

In a clean pan, Add 1 Tbsp. Olive Oil, 1/2 tsp. chopped Shallots and 1/2 tsp. minced Garlic.  Saute for a few seconds, then add in the Onions and Pineapple.  Mix for about 1 minute.  Add in the Green Bell Pepper and Red Bell Pepper.  Mix, 2-3 minutes.  Remove from pan and set aside.

Using the same pan, add in 1 Tbsp. Olive Oil, 1/2 tsp. chopped Shallots and 1/2 tsp. minced Garlic.  Saute for a few seconds.  Add 2 tsp. Plum Sauce, 2 tsp. Ketchup, 1 Tbsp. Soy Sauce, 4 Tbsp. Water, 1 Tbsp. Vinegar, 1/3 tsp. Kosher Salt and 1 tsp. Sugar.  Mix and add in the cooked Ribs. Then when it’s coated with the sauce add in the cooked Bell Peppers, Onion and Pineapple.  Mix well for a few seconds.  Remove from heat and serve.


Thursday, October 13, 2016

Matcha Sponge Cake Recipe (Bánh Bông Lan Trà Xanh)


Ingredients
3 Large Eggs
1/2 cup Cake Flour
1/4 cup Sugar
1 tsp. Vanilla Sugar or Extract
2 tsp. Matcha Powder
Pinch of Salt
2 Tbsp. Unsalted Butter
3 Tbsp. warm Milk

Separate 3 Large Eggs.

Add a pinch of Salt into the Egg Whites.  Beat and add in 1/4 cup Sugar. Add 1 tsp. Vanilla Sugar or Extract. Beat until stiff peaks.

Mix 2 tsp. Matcha Powder with 3 Tbsp. warm Milk. Mix well.

Add 2 Tbsp. unsalted Butter into 3 Egg Yolks. Use a strainer, add in the matcha mixture. Mix.

Sift 1/2 cup Cake Flour and mix.  Fold in the Egg Whites.

Line your cupcake baking pan and evenly pour in the batter about 3/4 full.

Give it tap before baking.  Bake at 350 degrees F. for about 15-18 minutes or until a toothpick comes out clean.