Remove the Pickled Daikon in Fish Sauce. Optional, cut the pieces into thinner pieces and set aside.
Add 2 Tbsp. Olive Oil into a pan and set at medium high heat. Add in 2 tsp. minced Garlic, 1 tsp. chopped Green Onions and the Daikon. Add 2 tsp. Sugar, 1 tsp. Mushroom Seasoning, Fried Tofu, chopped Green Onions, 1 tsp. Soy Sauce and 1/2 tsp. Ground Black Pepper. Mix well remove from heat and enjoy with meal.
Peel and rinse 3 Potatoes. Cut into smaller pieces, steam until soften. Smash the Potato. Add 1 tsp. Sugar, 1/4 tsp. Salt, 1 Egg, 1/4 Onion chopped and mix. Set aside for 15 minutes. After 15 minutes, roll the potato into balls. Add some oil into a pan. Add the potato into pan and flatten ball. Pan-fry until both sides are golden. Remove and enjoy!
Add 3 Tbsp. Oil into a pan and 3 minced Garlic. Fry until golden, remove from pan and place on a plate. Set aside.
Soak 5 Shiitake Mushroom until soften then cut into small bits.
Cut 1 Tofu Block into bite size pieces and place on a plate. Place in a steamer for 5 minutes. Remove from steamer and drain out any extra water.
Mince 7 oz. Pork. Place in a bowl to marinate. Add in 3 Tbsp. Fried Garlic, 1 tsp. chopped Shallots, 2 tsp. Sugar, 1/4 tsp. Dark Soy Sauce, 1 Tbsp. Oyster Sauce, 1 tsp. Soy Sauce, 1/2 tsp. Ground Black Pepper and mix. Set aside for 30 minutes.
After 30 minutes, add 1 Tbsp. Oil into a pan and 1 Tbsp. minced Garlic/Green Onions (white section). Using medium high heat, wait for the garlic to golden. Add in the marinated mince pork and Shiitake Mushroom. Cook for a few minutes and add in some Green Onion strips. Remove from heat.
Pour the minced meat over the steamed Tofu and enjoy with meal.
Add 2 tsp. Fish Sauce into a bowl. Add 2 tsp. Water, 2 tsp. Sugar, 1 Tbsp. Chili Sauce, 1/2 tsp. Chili Pepper Powder, 1/2 tsp. Ground Black Pepper and mix.
Add 2 Tbsp. Olive Oil into a pan, medium high heat. Add 2 Tbsp. minced Garlic. Add in the Fish Sauce mixture. Add 2 Tbsp. Water. Pour it into a bowl. Using the same pan, crack 15 Quail Eggs. Continue using medium high heat. Add in some chopped Green Onions. Spoon in the cooked Fish Sauce. When the eggs are cooked remove from heat and enjoy with some bread or rice.
Prep the Chicken Feet by removing the tip of the feet. Clean the feet with Salt and Lime Juice. Then rinse with water. Repeat twice and set aside.
Sauce
Squeeze 3 Tbsp. Calamansi Juice.
Using medium low heat, add 1 cup Sugar into a sauce pan. Add in 200 mL Water, 100 mL Fish Sauce, 1 tsp. Salt, 1 Tbsp. Chili Sauce, 50 mL Vinegar and mix. Remove from heat and let it cool. Then add in 3 Tbsp. Calamansi Juice and set aside.
Boil some water in a pot. Add in some Lemongrass stalk and Ginger Slices. Add in the Chicken Feet. Boil for about 10 minutes. After 10 minutes, remove the Chicken Feet and place in ice cold water to cool. Then drain out the water and set aside.
Slice some Calamansi, Ginger, Garlic, Lemongrass and Thai Chili Peppers.
Mix the Chicken Feet, sauce, Calamansi, Ginger, Garlic, Lemongrass and Thai Chili Pepper in a large bowl. Place in the fridge for at least 5 hours. Place in a sealed container, last up to 3 days in the fridge. Enjoy!
Cut 2 Large Blocks of Tofu into cubes. Pan fry until golden, remove from oil and place on paper towels. Mince 3-4 Lemongrass stalk.
Add 3 Tbsp. Olive Oil into a pan. Add 2 Tbsp. minced Garlic and cook on medium high heat. Add in 5 Tbsp. minced Lemongrass. Add 1 tsp. Annatto Seed Oil. Cook until slightly golden and remove from heat.
Add 2 Tbsp. Annatto Seed Oil into a pan. Add in 1 Tbsp. minced Garlic and 3 Tbsp. minced Lemongrass. Cook on medium high heat. Add in some Green Onions (white bottom section). Add 2 Tbsp. Fish Sauce, 2 Tbsp. Sugar, 1 1/2 tsp. Mushroom Seasoning, 1/2 cup Water and mix. Add in the fried Tofu. Add in chopped Chili Peppers and let the Tofu simmer in the sauce for a few minutes. Add in some chopped Green Onions and the fried Lemongrass/Garlic. When the Tofu absorbed the sauce, add in some Ground Black Pepper. Enjoy with meal!
Add 1/2 cup Sugar into a bowl. Add 1/2 cup Fish Sauce. Add 1 cup warm Water. Mix. Pour in Calamansi Juice (1/2 cup). Add in the minced Garlic/Chili Pepper. Mix well and use as dipping sauce. Enjoy!
1 cups Hot Water and add in 1 cup Fresh Tamarind. Stir until the Tamarind seed is visible, remove the seeds. Use a strainer to help separating the seeds and water.
Using a pan, add in 2 Tbsp. Olive Oil. Add in 1 Tbsp. Shallots and 1/2 Tbsp. minced Garlic. Sauté for a few seconds. Add in the Tamarind Juice (about 1 1/2 cup). Add 2 Tbsp. Sugar and 1/2 tsp. Salt. Mix and remove from heat.
Dried Shrimp Mixture
Add 3 Tbsp. Olive Oil into a pan. Add in 1 tsp. Annatto seed. Bring to a high heat, when the oil starts to turn red, remove the seeds. Add in 1 Tbsp. chopped Shallots and 1 Tbsp. minced Garlic. Sauté for a few seconds and add in 1 cup chopped Dried Shrimp. Mix for 1-2 minutes, remove from heat and set aside.
Rice Paper Salad
Cut into strips 1 large Green Mango. Chop some Vietnamese Mint about 1 cup. Boil some Quail Eggs and set aside.
Place pieces of rice paper (2 cups) in a large bowl, add in 2 Tbsp. Sate Sauce, 1 Tbsp. Tamarind Sauce, 2 Tbsp. Dried Shrimp mixture, 1 Tbsp. Crispy Fried Shallots and mix. Add in some Quail Eggs, bite size Beef Jerky, 1 cup Green Mango strips, 1 cup chopped Vietnamese Mint, 3 Tbsp. crushed Roast Peanuts mix and serve. Enjoy!
Soak Wood Ear Mushroom and Bean Thread until soften. Drain out the water and rinse. You need about 1 cup of each.
Cut Taro into strips. You need about 1 1/2 cup.
Cut Carrot into strips. You need about 1 cup.
Cut 7 oz. Pork and place in a food processor. Add in 4 Garlic Cloves. Add 7 oz. Shrimp. Process until minced. Place in a large bowl.
Place the Wood Ear Mushroom in the food processor and process. Place in the large bowl with the Pork/Shrimp. Add in 1 1/2 cup Taro, 1 cup Carrot, 1 cup chopped Onion, 1 tsp. Mushroom Seasoning, 1 1/2 tsp. Sugar, 1/2 tsp. Salt, 1/2 tsp. Ground Black Pepper, 1 cup Bean Thread and 1 Egg Yolk. Save the Egg White for later. Mix well. Wrap the Egg Rolls, use the Egg White to seal the ends. Fry until golden. Enjoy!
Blanch 9 oz. Pork. Rinse and place in a pot. Fill some water, add in some Garlic Cloves and some Salt. Boil until cooked, remove from pot. Next, add in 1 Tbsp. Olive Oil into a pan. Add in the boiled Pork. Pan fry until golden. Remove and cut into strips and set aside.
Pour some water into a pot and add in some Garlic. Add in 7 Shrimp. Boil until cooked, remove and peel. Set aside.
Cut and peel 1 Large Turnip (about 13 oz.). Peel or cut into thin strips and place in a large bowl. Do the same to 3 Large Carrot. Add in 2 Tbsp. Sugar in each bowl. Mix and set aside for 15 minutes. Then rinse with water and set aside.
Squeeze 2 Tbsp. Lime Juice in a small bowl. Add in 2 Soup Spoon Sugar. Add in 1 Tbsp. minced Garlic/Chili Pepper and add in 2 Soup Spoon Fish Sauce. Mix and set aside.
Cut 1 Large Shallot into slices and set aside.
Squeeze 1 1/2 Tbsp. Calamansi Juice into a small bowl. Add in 1 Tbsp. Sugar, mix and set aside.
In a large bowl, add in the Carrot and Turnip. Add in Shrimp, Pork, 1/2 cup Crispy Fried Garlic, sliced Shallots, 1/2 cup Crushed Peanuts, 1 cup chopped Thai Basil/Vietnamese Mint, Calamansi mixture and Fish Sauce mixture. Mix well. Serve and enjoy!
Using a large bowl add in 2 cups Rice Flour and 2 1/2 cups Water. Mix and set aside for 30 minutes.
Soak 1/2 cup Dried Shrimp overnight. Next day, rinse with water.
Chop the Dried Shrimp and 1 Shallot. Set aside.
Add 2 Tbsp. Olive Oil into a pan, medium high heat. Add in the chopped Shallots and Dried Shrimp. Mix for a few minutes remove from heat and set aside.
After 30 minutes, add in the Dried Shrimp mixture into the batter. Add 1 tsp. Sugar, 1 tsp. Mushroom Seasoning and 1/2 tsp Salt. Mix well. Cover and set aside for 5 minutes.
After 5 minutes, heat up a large pan on medium heat. Pour in the batter. Stir until it thickens. Remove from heat. Place in aluminum pans. Steam for 1 hour and 30 minutes. When it’s fully cooked, remove from steamer and set aside to cool completely. Then place in the fridge overnight.
Next day, remove the rice cake out of the pans and cut into bite size pieces. Beat 3 Eggs in a bowl. Add Oil and Rice Cake into pan, cook on medium high heat. Pan-fry until golden. Add in some chopped Green Onions and the Egg mixture. Continue to cook on medium high heat until the eggs are cooked. Serve and enjoy!
Using a large bowl add in 2 cups Rice Flour. Add 1 1/2 cup Water and mix. Then add in 2 tsp. Turmeric Powder. Mix and set aside for 10 minutes. After 10 minutes, add in 1 cup Coconut Milk and 1 cup chopped Green Onions. Mix and add in another 1/2 cup Water. Set aside.
Soak 1/4 cup Mung Bean overnight. Next day, rinse and boil the Mung Bean until cooked. Remember to add in a pinch of Salt. Set aside when done.
Cut 2 small blocks of Tofu into smaller pieces. Pan fry until golden. Then cut into strips. Set aside.
Peel and cut 1/2 of a Jicama into strips. You need about 1 cup.
Chop 1 small Shallot and set aside.
Peel and cut 2 Carrots into strips. You need about 1 cup.
Add 2 Tbsp. Olive Oil into a large pan, set at medium high heat. Add in the chopped Shallots. Add the Jicama and Carrot. Stir for a few minutes. Then add in a pinch of Salt, Sugar and Mushroom Seasoning. Add in the Tofu, quickly mix and remove from heat. Set aside.
To make the crepes, use a large pan and spread some oil around. Add in 2 ladles of Batter. Move the pan around to spread the batter out evenly around the pan. Add in the stir-fry fillings and cooked Mung Bean. Let it cook on high heat until crispy. Fold in half and remove from heat. Repeat until you used up the batter and fillings. Enjoy with Vegetarian dipping sauce and fresh Herbs/Lettuce.
Fill a large bowl with water and add in some Salt. Peel and cut 4 Eggplants (1.5 lb.). Rinse and drain out the water and set aside.
Beat 2 Eggs in a small bowl.
Add 2 Tbsp. Olive Oil into a pan, set heat at medium high. Add in 2 Tbsp. minced Garlic. Sauté for a few seconds. Add in the Eggplants and stir the Eggplants around. Then add in 3 Tbsp. Water. Add more as needed to cook the Eggplants. Close the lid on top to let it cook through. Open the lid after a few minutes and add in 1 tsp. Sugar, 1/2 tsp. Salt and 1 tsp. Mushroom Seasoning. Add in 1 tsp. Fish Sauce into the Eggs. Optional, add in some chopped Green Onions and Ground Black Pepper into the Eggplants. Then add in the Egg mixture. Cover and let it continue to fully cook. Add in some more chopped Green Onions and Ground Black Pepper. Serve and enjoy!
Boil 3 Ramen noodles, rinse and drain out the water. Add some Sesame Oil, mix and set aside.
Add 1 Tbsp. Olive Oil into a wok. Add 1 Tbsp. minced Garlic. Sauté for a few seconds. Add in 5 Large Shrimp. Cook on medium high heat. Add in some Cilantro and Green Onions. Add in 3 cups Bok Choy. Add 1 1/2 tsp. Sugar and 2 Tbsp. Ginger Sauce. Mix and add in 1 tsp. Mushroom Seasoning. Continue to mix. Add in the cooked Noodles. Add in 2 Tbsp. Ginger Sauce, 1 tsp. Sugar and 1 tsp. Mushroom Seasoning. Continue to mix on medium high heat for 1-2 minutes. Add some Ground Black Pepper. Remove from heat. Serve and enjoy!
Peel 1 large Ginger. Cut and place a in a food processor. Finely chop, pour some hot water over the ginger. Place in a cheese cloth, squeeze out the water and set aside.
You should have about 2 Tbsp. of Ginger extract and 2 Tbsp. of chopped Ginger.
Using medium heat, add in 2 Tbsp. Olive Oil into a sauce pan. Add 1 Tbsp. chopped Shallots/Garlic. Sauté for a few seconds, add in the chopped Ginger. Add in 4 Tbsp. Oyster Sauce, 1 Tbsp. Chili Sauce, 1 Tbsp. Soy Sauce, 2 tsp. Sugar, 2 Tbsp. Water, 1/2 tsp. Dark Soy Sauce and mix. Add in 2 Tbsp. Ginger extract and remove from heat. Store in a sealed container until you’re ready to use.
Cut the Jalapeño, Cilantro and Green Onions. Set aside.
Fill a pot with water, add in a pinch of Salt and Garlic. Boil 5 Large Shrimp. Set aside.
Cut some cooked Pork into thin pieces and boil some Quail Eggs. Set aside.
Cook some Pork Bone Soup and set aside.
Blanch some Green Onions and Bok Choy. Boil some Egg Noodles.
Place the Egg Noodles in a bowl. Add in 1 tsp. Garlic Oil and Vietnamese Dry Noodle Sauce. Mix. Assemble the bowl by adding some Lettuce, Shrimp, Pork, Quail Eggs, Bok Choy, Green Onions, Jalapeño, Cilantro and Crispy Shallots.
Open 2 mature Coconuts. Get the meat out, clean the meat until you have only the white flesh. Peel the meat into ribbon strips. Place in a bowl with water and add in a pinch of Salt. Let it soak for 15 minutes. Drain out the water. Set aside to dry.
Place coconut in a large bowl, you should have about 25 oz. of Coconut Meat. Add in 1/2 cup Gac Fruit meat. Mix well. Set aside for 15 minutes.
After 15 minutes, add in 10 oz. Sugar. Set aside for 2 hours. After 2 hours, place in a large wok. Cook on medium heat. Add in 1 tsp. Salt. Mix well. Stir constantly until the coconut caramelized. Remove from heat and enjoy.
Remove the seeds from 1 Gac and place in a bowl. When you’re finish, you should have about 1/2 cup of Gac meat.
Soak 5 cups Sweet Rice for 5 hours. After 5 hours, drain out the water. Using a large pan, add in 1 can Coconut Milk. Cook on medium heat, add 3 tsp. Sugar and 1 tsp. Kosher Salt. Mix for a few seconds, then add in the Sweet Rice. Stir constantly until the coconut milk absorbed into the Sweet Rice. Remove from heat and set aside. After the Sweet Rice has cool, add in the Gac meat and mix. Set aside.
Chop some Shallots, you need about 2 Tbsp. Set aside.
Cut 1 lb. Pork Belly into strips about 1/2 an inch thick and about 3-4 inches long. Place in a large bowl to marinate. Add in 2 Tbsp. chopped Shallots, 1/2 tsp. Kosher Salt, 2 tsp. Sugar, 1 tsp. Mushroom Seasoning and 1 tsp. Ground Black Pepper. Mix and set aside for a few hours.
Soak 1 1/2 cup Mung Bean overnight. Next day, rinse the Mung Bean. Cook in a pot with enough water to cover the top of the bean. Add in a pinch of Kosher Salt. Cook on medium high heat, remember to remove the foams. Once it has soften, remove from heat and set aside to cool.
To make the filling, spread a layer of the cooked Mung Bean. Place the Pork in the center and wrap the Mung Bean around. Repeat until you used up the Mung Bean and Pork.
To wrap, place a string underneath a few layers of Banana Leaves. Scoop about 1 cup of the Sweet Rice. Spread the Sweet Rice around, you need it to be about 1/2 an inch thick and about 5x5 (depends on the size of your Mung Bean filling). Place the Mung Bean filling in the center. Wrap and tie the cake. Repeat until you used up the Sweet Rice and Mung Bean Filling. Prepare a large pot with water. Place some Banana Leaves on the bottom and place the Sticky Rice Cake into the pot. Bring to a high simmer. Boil the cakes for 5 hours. Remember to have a kettle with hot water on the side. Every 2 hours, pour more hot water into the pot (add more as needed). After 5 hours, remove the cake out of the pot and into cold water bowl. Then rinse the cake with water and place aside to dry and cool overnight. Next day, enjoy cake with friends and family.
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