Vietnamese Fried Rice Cake with Eggs (Bánh bột chiên trứng) Recipe

 

Ingredients

2 cups Rice Flour

2 1/2 cups Water

1/2 cup Dried Shrimp

1 Shallot

2 Tbsp. Olive Oil

1 tsp. Sugar

1 tsp. Mushroom Seasoning

1/2 tsp. Salt

3 Eggs

chopped Green Onions

Oil

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!

Vegetarian Vietnamese Crepes (Bánh xèo chay) Recipe

 

Ingredients

Batter

2 cups Rice Flour

1 1/2 cup Water + 1/2 cup Water

2 tsp. Turmeric Powder

1 cup Coconut Milk

1 cup chopped Green Onions

Fillings

1/4 cup Mung Bean

Pinch of Salt + extra Salt

Pinch of Sugar

Pinch of Mushroom Seasoning

2 blocks Tofu

1/2 Jicama

2 Carrots

1 Shallot

2 Tbsp. Olive Oil

Other

Oil

Vegetarian dipping Sauce 

Fresh Herbs/Lettuce

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. 

Eggplants with Eggs (Cà tím với trứng) Recipe

 

Ingredients

4 Eggplants 

2 Eggs

2 Tbsp. Olive Oil

2 Tbsp. minced Garlic

3 Tbsp. Water (add more as needed)

1 tsp. Sugar

1/2 tsp. Salt

1 tsp. Mushroom Seasoning

1 tsp. Fish Sauce

chopped Green Onions

Ground Black Pepper

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!

Ramen with Bok Choy in Ginger Sauce (Mì ramen nấu với bok choy và nước sốt gừng) Recipe

 

Ingredients

3 Ramen Noodles 

Sesame Oil

1 Tbsp. Olive Oil

1 Tbsp. minced Garlic

5 Large Shrimp (peeled and deveined) 

Cilantro

Green Onions

3 cups Bok Choy

2 1/2 tsp. Sugar

4 Tbsp. Ginger Sauce

2 tsp. Mushroom Seasoning

Ground Black Pepper

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!

Ginger Sauce (Nước sốt gừng) Recipe

 

Ingredients

Ginger

2 Tbsp. Olive Oil

1 Tbsp. chopped Shallots/Garlic

4 Tbsp. Oyster Sauce

1 Tbsp. Chili Sauce

1 Tbsp. Soy Sauce

2 tsp. Sugar

2 Tbsp. Water

1/2 tsp. Dark Soy Sauce

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.