Tuesday, July 9, 2024

Fried Tofu with Lemongrass and Chili Peppers (Đậu hũ chiên sả ớt) Recipe

 


Ingredients
2 Firm Tofu (large)
3/4 Lemongrass stalk
Frying Oil

Fried Lemongrass/Garlic
3 Tbsp. Olive Oil
2 Tbsp. minced Garlic
5 Tbsp. minced Lemongrass
1 tsp. Annatto Seed Oil

Other
2 Tbsp. Annatto Seed Oil
1 Tbsp. minced Garlic
3 Tbsp. minced Lemongrass
Green Onions
2 Tbsp. Fish Sauce
2 Tbsp. Sugar
1 1/2 tsp. Mushroom Seasoning
1/2 cup Water
chopped Chili Peppers
Ground Black Pepper

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!





Tuesday, July 2, 2024

Calamansi Fish Sauce Dipping Sauce (Nước mắm tắc) Recipe

 


Ingredients
1/2 cup Sugar
1/2 cup Fish Sauce
1 Garlic
16 Calamansi (1/2 cup) 
1 cup warm Water
5 Chili Peppers

Squeeze 16 Calamansi into a bowl and set aside.  
Mince 5 Chili Peppers and 1 Garlic.
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!





Friday, June 28, 2024

Spaghetti with tomato sauce and minced meat (Mì ý sốt cà chua thịt bằm) Recipe

 


Ingredients
1 lb. Spaghetti

Prepare Meat
1/2 lb. minced Pork
1 tsp. minced Garlic
1 tsp. chopped Shallots
1/4 tsp. Salt
1/2 tsp. Mushroom Seasoning
1/2 tsp. Sugar
Pinch Ground Black Pepper

Tomato Sauce
1 1/2 lb. Tomatoes
2 Tbsp. Olive Oil
2 Tbsp. minced Garlic/Shallots
1 tsp. Mushroom Seasoning
2 tsp. Sugar
1/2 tsp. Salt

Tomato with minced Meat
2 Tbsp. Olive Oil
2 Tbsp. minced Garlic/Shallots
marinated minced Pork
Green Onions
Pinch Ground Black Pepper
1/2 tsp. Chili Pepper
chopped Green Onions/Cilantro


Boil 1 lb. Spaghetti.  Drain out the water and set aside. 

Place 1/2 lb. minced Pork in a bowl.  Add 1 tsp. minced Garlic and 1 tsp. chopped Shallots.  Add 1/4 tsp. Salt, 1/2 tsp. Mushroom Seasoning, 1/2 tsp. Sugar, pinch of Ground Black Pepper and mix.  Set aside for 30 minutes. 

Mince 1 1/2 lb. Tomatoes. Add 2 Tbsp. Olive Oil into a pan. Add 2 Tbsp. minced Garlic/Shallots. Add the minced Tomatoes.  Add 1 tsp. Mushroom Seasoning, 2 tsp. Sugar and 1/2 tsp. Salt.  Mix and cook on medium high heat.

Add 2 Tbsp. Olive Oil into a wok.  Add in 2 Tbsp. minced Garlic/Shallots. Add in the minced Pork, add in some Green Onions and cook on medium high heat.  Add in a pinch of Ground Black Pepper.  Optional, add in 1/2 tsp. Chili Powder.  Remove from heat.  Add the cooked minced Pork into the Tomato sauce.  Add in chopped Green Onions and Cilantro.  Remove from heat and set aside. 

Mix the Tomato with minced meat with the Spaghetti.  Serve and enjoy!






Friday, June 21, 2024

King crab legs with tamarind sauce (Cua hoàng đế xào me) Recipe

 


Ingredients

Prepping Crab
3 King Crab Legs
1/2 cup All Purpose Flour
Frying Oil

Tapioca mixture
1/2 tsp. Tapioca Starch
3 Tbsp. Water

Tamarind Mixture
2 Tbsp. Annatto Seed Oil
2 Tbsp. chopped Garlic/Shallots
1 cup Tamarind Sauce
4 Tbsp. Water
2 tsp. Sugar
2 Tbsp. Tapioca mixture
1 Tbsp. Fish Sauce
1/4 tsp. Ground Black Pepper
1/2 tsp. Red Chili Powder

Stir-fry Crab with Tamarind 
2 Tbsp. Olive Oil
2 Tbsp. minced Garlic
Tamarind mixture
Fried Crab
Green Onions

Coat the King Crab Legs in All Purpose Flour.  Fry the Crab Legs until lightly golden, remove from frying oil and set aside. 

Mix 1/2 tsp. Tapioca Starch with 3 Tbsp. Water and set aside. 

Add 2 Tbsp. Annatto Seed Oil into a sauce pan.  Add 2 Tbsp. chopped Garlic/Shallots.  Sauté for a few seconds. Add in 1 cup Tamarind Sauce and 4 Tbsp. Water.  Cook on low heat. Add 2 tsp. Sugar. Add 2 Tbsp. Tapioca mixture. Add 1 Tbsp. Fish Sauce. Add 1/4 tsp. Ground Black Pepper. Add 1/2 tsp. Red Chili Powder. Bring to  a simmer and remove from heat. Set aside the Tamarind mixture. 

Using a wok, add in 2 Tbsp. Olive Oil.  Add 2 Tbsp. minced Garlic.  Cook on high heat. Add the Tamarind mixture, fried Crab and Green Onions.  Mix and serve.  Enjoy!




Tuesday, June 11, 2024

Vietnamese Rice Paper Salad (Bánh tráng trộn) Recipe

 


Ingredients

Tamarind Sauce
1 cup Fresh Tamarind
1 Tbsp. Shallots
1/2 Tbsp. minced Garlic
2 Tbsp. Sugar
1/2 tsp. Salt
1 cup Hot Water
2 Tbsp. Olive Oil

Dried Shrimp Mixture
3 Tbsp. Olive Oil
1 tsp. Annatto Seed 
1 Tbsp. chopped Shallots
1 Tbsp. minced Garlic
1 cup chopped Dried Shrimp 

Rice Paper Salad
2 cups Rice Paper (cut into pieces)
2 Tbsp. Sate Sauce
1 Tbsp. Tamarind Sauce
2 Tbsp. Dried Shrimp mixture
1 Tbsp. Crispy Fried Shallots
Boiled Quail Eggs
bite size Beef Jerky
1 cup Green Mango strips
1 cup chopped Vietnamese Mint
crushed Roast Peanuts

Tamarind Sauce
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!