Friday, February 23, 2018

Gỏi Bưởi (Vietnamese Pomelo Salad) Recipe


1 Carrot (cut in strips)
1 Pomelo 
2 cups cut Red Cabbage
1 cup chopped Vietnamese Mint
5 large Shrimp
1 Tbsp. minced Garlic
2 Tbsp. Olive Oil
1 Tbsp. chopped Shallots
Fried Shallots
Roast Crushed Peanuts

Cut 1 Carrot into strips and set aside. Cut some Red Cabbage, you need about 2 cups and set aside. Chop 1 cup Vietnamese Mint and set aside.

In a pan add in 2 Tbsp. Olive Oil and 1 Tbsp. minced Garlic.  Once it becomes slightly brown remove from heat and set aside. 

In a different pan add in a little bit of water.  Add in the Shrimp, some minced Garlic and a pinch of Kosher Salt.  Cook the Shrimp and remove from heat.  Remove the shell and set aside. 

Remove the Pomelo and set aside.

To make the dress you’ll need:

Fish Sauce Dressing
2 minced Garlic Cloves
3 Thai Chili Peppers
1 Lime
2 Tbsp. Fish Sauce
Sugar (add to taste)

Minced 2 Garlic Cloves and 3 Thai Chili Peppers.  Squeeze in 1 whole Lime. Add in 2 Tbsp. Fish Sauce and Sugar to taste.  Mix well and set aside.

In a large bowl mix Red Cabbage, Carrot, Pomelo, Fried Shallots, Shrimp, Olive Oil with Garlic, 1 Tbsp. chopped Shallots, Fish Sauce Dressing, Vietnamese Mint, Roast crushed peanuts, mix well and serve.

Friday, February 16, 2018

Chocolate Brownies with Walnuts Recipe


1/2 cup All Purpose Flour
1/2 tsp. Kosher Salt
1 cup Sugar
7 oz. Dark Chocolate
1 tsp. Vanilla Extract
2 medium Eggs
1 cup Walnuts

Roast 1 cup Walnuts for about 10 minutes on low heat.
Mix 1/2 cup All Purpose Flour with 1 cup Sugar and 1/2 tsp. Kosher Salt.
Melt 7oz Dark Chocolate.  Add in the flour mixture.  Add in 2 medium Eggs and 1 tsp. Vanilla Extract. Mix well and add in the Walnuts.  Mix and bake at 350 degrees F. for 20-25 minutes. 

Friday, February 9, 2018

Súp Măng Cua (Vietnamese Asparagus Crab Soup) Recipe

2 lbs Pork Bones
Kosher Salt
1 Onion
3oz Rock Sugar
1 can Asparagus
2 Egg Whites
1 1/2 cup Tapioca Mixture (1 1/2 cup water + 3/4 cup Tapioca Starch)
1 Crab
1/2 tsp. White Pepper
1 Tbsp. White Cooking Wine
1 Tbsp. Sesame Oil

Fill a pot with water, bring to a boil and add in 1 tsp. Kosher Salt.  Add in 2 lbs. Pork Bones.  Blanch the bones and rinse with water once you’re done.  Set it aside.

Fill a large pot with water about 15 cups. Add in the blanched bones and 1 tsp. Kosher Salt. Bring to a high simmer. Remember to skim the broth. Once it starts to boil add in 1 peeled Onion and 3oz Rock Sugar.  Continue to let it simmer for 1 hour and 30 minutes. 

Rinse and cut 1 can of Asparagus, set aside. Separate 2 Eggs, you’ll need 2 Egg Whites. Mix 1 1/2 cup water with 3/4 cup Tapioca Starch and set aside.

After 1 hour and 30 minutes, remove the Onion and the Pork Bones.  Skim the broth to make sure you have a nice clean clear broth. Steam 1 Crab, remove the meat and add it into the broth. Add in 1/2 tsp. White Pepper. Add in 1/2 tsp. Kosher Salt. Add the Asparagus. Bring the pot to a high simmer, stir the soup and gradually pour in the Tapioca mixture.  You don’t need to pour the whole mixture into the soup, just enough to thicken it or a consistency you like.  Next pour in the Egg Whites. Add 1 Tbsp. White Cooking Wine and 1 Tbsp. Sesame Oil. Mix well and serve hot.

Friday, November 17, 2017

Thịt Bò Sốt Me (Beef with Tamarind Sauce Stir-fry) Recipe

1 lb. Beef
3 oz. Tamarind
1 Carrot
1 Tomato
minced Garlic
chopped Shallots
Crushed Roast Peanuts
1 tsp. Annatto Seed Oil
1 Onion
1 tsp. Sesame Oil
Green Onions
Black Pepper
Shrimp Chips

Cut 1 lb. Beef into slices.  Place in a bowl, add in 1 tsp. minced Garlic, 1 tsp. chopped Shallots, 1 tsp. Annatto Seed Oil, 1 tsp. Oyster Sauce, 1 tsp. Sesame Oil, 1 tsp. Sugar and some Black Pepper. Mix well, cover with plastic wrap and set aside for about 30 minutes or longer. 

Boil some water add in 3 oz. Tamarind then strain to get the Tamarind Juice. 

Cut 1 Onion, 1 Carrot, Tomato and Green Onions.  Set aside. 

In pan, add 1 Tbsp. Olive Oil and 1 Tbsp. minced Garlic.  Saute and add in the Tamarind Juice.  Add in 2 tsp. Sugar.  Mix and remove from heat and set aside.

In a different pan, add 2 Tbsp. Olive Oil. Add 1 Tbsp. minced Garlic and 1 Tbsp. chopped Shallots. Saute for a few seconds, add in the Beef and Onions.  Add in 2 tsp. crushed Roast Peanuts, Carrot, Green Onions and mix.  

Add in the Tamarind Sauce, Sugar (to taste) and Black Pepper.  Stir and remove from heat and garnish with some Cilantro. Serve with Shrimp Chips.

Friday, November 10, 2017

Canh hẹ nấu đậu hũ (Vietnamese Tofu with Chives Soup) Recipe

1 block Tofu
6 Shrimp
1 handful Chives
minced Garlic
Kosher Salt
1 tsp. Sugar
Black Pepper
1 Tbsp. Olive Oil
6 cups Water
chopped Green Onions

Peel and devein 6 Shrimp, then chop. Add 1 tsp. minced Garlic, pinch of Kosher Salt, and some Black Pepper. Then set aside.

Cut 1 block of Tofu, you can use soft or firm Tofu.  

Cut 1 handful Chives, about 2 inches long. 

In a small pot, add in 1 Tbsp. Olive Oil and 1 Tbsp. minced Garlic.  Saute until slightly brown, add in the Shrimp.  Stir-fry for a few seconds and add in 6 cups Water. Bring to a high simmer and add in the Tofu. 

Season with 1/2 tsp. Kosher Salt, 1 tsp. Sugar and 1 Tbsp. Fish Sauce.  Add in the Chives, chopped Green Onions and some Black Pepper.  Remove from heat and serve hot.