Shrimp with Coconut (Tôm rim nước dừa) Recipe

 

Ingredients

1 lb. Shrimp

3/4 cup Coconut Water

2 Tbsp. Olive Oil

2 Tbsp. minced Garlic/Shallots

2 Tbsp. Annatto Seed Oil

1 tsp. Mushroom Seasoning

2 tsp. Sugar

1/2 tsp. Salt

Green Onions

1 Tbsp. Fish Sauce

1/2 tsp. Chili Powder

1/2 tsp. Ground Black Pepper

Clean 1 lb. Shrimp and set aside.  Crack 1 dry coconut, you need 3/4 cup Coconut Water.  

Using medium high heat, add 2 Tbsp. Olive Oil into a pan.  Add 2 Tbsp. minced Garlic/Shallots.  Add 2 Tbsp. Annatto Seed Oil.   Add the Shrimp. Add 1 tsp. Mushroom Seasoning, 2 tsp. Sugar, 1/2 tsp. Salt and 3/4 cup Coconut Water.  Bring to a high simmer for a few minutes.  Add in Green Onions and 1 Tbsp. Fish Sauce. Continue to let it simmer for another few minutes.  Add in 1/2 tsp. Chili Powder, 1/2 tsp. Ground Black Pepper and some more Green Onions.  Remove from heat and enjoy! 

Stir-fry Pickled Daikon in Fish Sauce with Fried Tofu (Củ cải ngâm nước mắm xào đậu hũ) Recipe

 

Ingredients

3 Fried Tofu (cut into bite size pieces)

1 jar Pickled Daikon in Fish Sauce

2 tsp Sugar

1 tsp. Soy Sauce

2 tsp. minced Garlic

1/2 tsp. Ground Black Pepper

1 tsp. Mushroom Seasoning

chopped Green Onions

2 Tbsp. Olive Oil

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. 

Potato Pancakes Recipe

 

Ingredients

3 Potatoes

1/4 tsp. Salt

1 tsp. Sugar

1 Egg

1/4 Onion chopped 

Oil

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!

Fried Fish with Shrimp (Chả cá tôm chiên) Recipe

 

Ingredients

1.5 lb. Fillet Fish

5 Shrimp

1 tsp. Chili Pepper

1 Tbsp. chopped Shallots

1 Tbsp. Fried Shallots

1 1/2 tsp. Sugar

1/2 tsp. Salt

1/2 tsp. Baking Powder

2 tsp. chopped Dills

1/2 tsp. Ground Black Pepper

2 tsp. Fish Sauce

Frying Oil

Cut 1.5 lb. Fillet Fish and 5 Shrimp.  Place in a food processor, remember to keep it cold. Process for about 1 minute.  Open it up again and add in minced 1 tsp. Chili Pepper, 1 Tbsp. chopped Shallots, 1 Tbsp. Fried Shallots, 1 1/2 tsp. Sugar, 1/2 tsp. Salt, 1/2 tsp. Baking Powder, 2 tsp. chopped Dills, 1/2 tsp. Ground Black Pepper, 2 tsp. Fish Sauce and mix.  When it turns into a paste, place in the freezer for 15 minutes.  After 15 minutes, take it out of the freezer and turn on the food processor for 1-2 minutes.  Remove the paste and mold it into a patty.  Fry until golden.  Enjoy!

Snow Skin Purple Mooncakes Mung Bean (Bánh trung thu màu tím đậu xanh) Recipe

 

Ingredients

Skin

2 cups cooked Glutinous Flour

1/3 cup Sugar

1 cup Coconut Milk

1 Tbsp. Coconut Oil

Purple Coloring

Water

Fillings

3/4 cup Mung Bean

2 Tbsp. Tapioca Starch

3/4 cup Sugar

Pinch of Salt

Water

Soak 3/4 cup Mung Bean in warm water then rinse with water. Pour into a small pot.  Add in some water to slightly cover the mung bean and add in a pinch of Salt.  Bring to a high simmer.  Skim the foam. When the mung bean are soften, remove from heat. Smash the mung bean in a bowl.  Add 2 Tbsp. Tapioca Starch, pinch of Salt and set aside. Add 3/4 cup Sugar into a pot with some water.  Using medium low heat, add in the mung bean paste.  Stir until combine with the Sugar and remove from heat.  Roll into balls and set aside. 

Add 2 cups cooked Glutinous Flour into a bowl.  Add 1/3 cup Sugar, 1 cup Coconut Milk, 1 Tbsp. Coconut Oil and Water (add as needed). Add in Purple Coloring (optional).  Mix well, cover and set aside for 30 minutes.  Steam for 10 minutes.  Remove from steamer and let cool.  

Cover the mung bean balls with the skin and roll into a ball.  Repeat until you used up all the fillings.  Use cooked Glutinous Flour to coat the skin and mold.  Place in mold.  Repeat until done.  Enjoy!