Chicken in Tomato Sauce (Gà sốt cà chua) Recipe

 

Ingredients

1 lb. Chicken Breast

1 tsp. chopped Shallots

1 tsp. minced Garlic

Pinch of Salt, Sugar, Mushroom Seasoning, Ground Black Pepper

Frying Oil

1 1/2 lb. Tomato

4 Tbsp. Annatto Seed Oil

2 Tbsp. minced Garlic

2 Tbsp. chopped Shallots

1 tsp. Mushroom Seasoning

1 1/2 Tbsp. Sugar

1 Tbsp. Salt

Green Onions

1 tsp. Chili Powder

1 Tbsp. Fish Sauce

1 tsp. Ground Black Pepper

Cilantro

Cut 1 lb. Chicken Breast into chucks and blanch the Chicken (add Salt and minced Garlic).  Set aside. 

Place Chicken in a bowl.  Add 1 tsp. chopped Shallots and 1 tsp. minced Garlic, Pinch of Salt, Pinch of Sugar, Pinch of Mushroom Seasoning, Pinch of Ground Black Pepper. Mix. Set aside for 30 minutes. After 30 minutes, pan-fry until golden. 

Process 1 1/2 lb. Tomato.  

Add 4 Tbsp. Annatto Seed Oil in a pan.  Using medium high heat.  Add 2 Tbsp. minced Garlic, 2 Tbsp. chopped Shallots and Tomato.  Mix.  Add 1 tsp. Mushroom Seasoning, 1 1/2 Tbsp. Sugar, 1 Tbsp. Salt, Green Onions and Chicken.  Let it simmer. Optional, add in 1 tsp. Chili Powder. Add 1 Tbsp. Fish Sauce, 1 tsp. Ground Black Pepper, chopped Green Onions  and Cilantro. Enjoy with meal!

Vietnamese Mi Quang Noodle (Mì Quảng) Recipe

 

Ingredients

Prepare Pork Ribs/Chicken

Blanch

Pinch of Salt

Water

Marinate

1 lb. Pork Ribs

2 Chicken Breast

1/2 tsp. Turmeric Powder

1 tsp. Salt

2 tsp. Sugar

1 tsp. Mushroom Seasoning

1 Tbsp. chopped Shallots

1 Tbsp. minced Garlic

2 tsp. Annatto Seed Oil

Sear Pork Ribs/Chicken before cooking

3 Tbsp. Olive Oil

3 Tbsp. chopped Onions/Turmeric

Pork Ribs/Chicken (marinated)

1 tsp. Annatto Seed Oi

Broth

6 cups Water

Pork Ribs

Chicken 

1/2 tsp. Salt

1 tsp. Sugar

1/2 tsp. Mushroom Seasoning

1 Tbsp. Fish Sauce

Other

10-12 Quail Eggs

Mi Quang Dried Noodle

cooked Shrimp

Fresh Herb/Lettuce

crushed Roast Peanuts

Boil and peel 10-12 Quail Eggs and set aside. 

Fill a pot with some water and add a pinch of Salt. 

Blanch 1 lb. Pork Ribs and 2 Chicken Breast (cut in chunks). 

Drain out the water and rinse the Pork Ribs and Chicken Breast. Place the meat in a large bowl to marinate.  Add 1/2 tsp. Turmeric Powder, 1 tsp. Salt, 2 tsp. Sugar, 1 tsp. Mushroom Seasoning, 1 Tbsp. chopped Shallots, 1 Tbsp. minced Garlic, 2 tsp. Annatto Seed Oil and mix well. Set aside for 30 minutes. 

Chop some Onions and Fresh Turmeric.  Place in a small bowl and set aside. 

Using a wok, add in 3 Tbsp. Olive Oil and 3 Tbsp. chopped Onions/Turmeric.  Sauté  on hight heat.  Add in the marinated Pork Ribs/Chicken Breasts.  Stir for a few minutes and add in 1 tsp. Annatto Seed Oil.

Fill a large pot with 6 cups Water and bring to high simmer .  Add in the sear Pork Ribs first.  Set aside the Chicken.  Let the soup simmer for 15 minutes before adding in the Chicken.  After adding the chicken, continue to let the soup simmer for another 45 minutes.  Then season the broth.  Add 1/2 tsp. Salt, 1 tsp. Sugar, 1/2 tsp. Mushroom Seasoning and 1 Tbsp. Fish Sauce.  You can adjust the seasoning to your taste.  

Boil some Mi Quang Dried Noodle and drain out the water.  

 

Assemble bowl by placing some Noodles, Quail Eggs, cooked Shrimp, Fresh Herb/Lettuce, ladle the soup with Pork Ribs/Chicken and crushed Roast Peanuts.  Enjoy!

Shaking Chicken (Gà lúc lắc) Recipe

 

Ingredients

Prepare fried Chicken

2 Chicken Breast

1 tsp. Salt

1 tsp. minced Garlic

1 tsp. chopped Shallots

1/4 tsp. Salt

1 tsp. Fish Sauce

1/2 tsp. Mushroom Seasoning

1 tsp. Sugar

1/2 tsp. Ground Black Pepper

3/4 cup Batter

Frying Oil

Shaking Chicken

4 Bell Peppers

1 Onion

3 Tbsp. Olive Oil

3 Tbsp. minced Garlic

1 Tbsp. Fish Sauce

1 tsp. Mushroom Seasoning

2 Tbsp. Sugar

1/2 tsp. Ground Black Pepper

2 Tbsp. Water

Fried Chicken

Green Onions

Cilantro

Cut 2 Chicken Breast into bite size pieces. Blanch the Chicken by boiling some water and adding in 1 tsp. Salt. Drain out the water and rinse with water.  Set aside. Place the Chicken into a bowl.  Add 1 tsp. minced Garlic, 1 tsp. chopped Shallots, 1/4 tsp. Salt, 1 tsp. Fish Sauce, 1/2 tsp. Mushroom Seasoning, 1 tsp. Sugar, 1/2 tsp. Ground Black Pepper and mix. Cover and set aside for 30 minutes. After 30 minutes, add in 3/4 cup Batter Flour and mix. Pan-fry until golden, remove and set aside. 

Cut Bell Peppers and Onion into bite size pieces. 

Add 3 Tbsp. Olive Oil into a wok. Add 3 Tbsp. minced Garlic. Sauce on high medium heat. Add in the Onions. Add 1 Tbsp. Fish Sauce. Add 1 tsp. Mushroom Seasoning. Add 2 Tbsp. Sugar. Add 1/2 tsp. Ground Black Pepper. Add 2 Tbsp. Water. Add in the fried Chicken.  Add the Bell Peppers. Add in the Green Onions and Cilantro. Mix and toss.  Remove from heat.  Serve and enjoy!

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!

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!