Tag: lan

Salted Daikon (Củ Cải Muối)

One daikon 7-8” long
1 tablespoon table salt
2 garlic gloves, chopped
Thai peppers, sliced (optional)

1/2 cup fish sauce
1/2 cup water
1/2 cup sugar

Cut up daikon into pieces 2”x1/2”x1/4” and soak with salt for about 2 hours. Rinse well and dry under Texas sun 2-4 hours.

Bring fish sauce and water to a boil. Add sugar and stir to dissolve. Turn off heat and cool completely.

Give daikon a quick rinse if it was not covered during the drying process, mix in chopped garlic and sliced Thai peppers. Put daikon in a mason jar and pour fish sauce solution to cover daikon. Make sure daikon is always submerged (use pickling weight if you have it.) Daikon should be ready to eat the following day.

Pickled Carrots (Đồ Chua)

Two medium carrots
Two medium daikon
1 tablespoon table salt

1 1/4 cups water
1/2 cup white vinegar
1 1/2 teaspoons kosher salt
1 tablespoon white sugar

Shred carrots and daikon and soak in 1 tablespoon table salt for about an hour. Rinse well and squeeze dry.

Bring water and vinegar to a boil. Add sugar and stir to dissolve. Turn off heat and cool completely.

Put carrots and daikon into a mason jar and add brining solution to cover. Make sure carrots and daikon are always submerged (use pickling weight if you have it.)

Pickle should be ready to eat in 3 days.

HOUSE SPECIAL RICE CAKE (Bột Chiên)


3 servings

1 block of rice cake dough
2 tablespoons of dark soy sauce
1 tablespoon of vegetable oil
6 eggs
3 tablespoons of chopped salted daikon (see recipe)
~~~
3 chopped green onions
Pickled carrots (see recipe)
Dipping soy sauce
Sriracha

Cut rice cake dough into pieces roughly the size of a domino, sprinkle 2 tablespoons of dark soy sauce, and mix well. Set aside for at least 2 hours.

Heat oil in a stir-fry pan on medium heat. Add enough dough pieces for 1 serving and fry roughly 3 minutes, flip dough and fry 3 more minutes. Break up 2 eggs over dough and use spatula to break up yolks and fry about 2 minutes (or until eggs are golden brown.) Flip dough, sprinkle chopped salted daikon, and fry for two more minutes. Slide rice cake onto plate, sprinkle chopped green onions on top, and serve with pickled carrots, dipping soy sauce, and sriracha.

Bon appétit!

Congee with Ground Pork/Chicken

Ingredients:

  1. Ground pork/chicken
  2. green onions
  3. salt, pepper & red pepper flakes
  4. rice

Instructions:

  1. Ground Pork/Chicken, use any cut as lean/fatty as desired.
  2. Season with chopped white sections of green onions, salt, pepper, a sprinkle of red pepper flakes.
  3. Add one or two teaspoons of olive oil if using lean meat.
  4. Taste the seasonings by cooking a coin-size piece in the microwave for about 10 seconds, then adjust the seasonings.
  5. Boil some water, add meat, bring back to boiling point, then scoop out the meat foam.
  6. Add rice – one part of rinsed UNCOOKED rice to 6 parts of water, or 2 parts of COOKED rice to 6 parts of water. This measurement includes water already in pot used to cook the meat.
  7. When rice reached the desired softness, adjust the thickness of the soup.
  8. When adjusting the seasonings at the end, add fish sauce or chicken bouillon/fish sauce, or both
  9. Scoop into bowl and sprinkle with chopped green onions and cilantro. (If you don’t like the taste of raw onions, add them to pot, stir, and remove pot from heat.)

congee.jpg

Custard for fruit tarts

by Suzy Kupetz

Ingredients

  • 1 1/2 C cream
  • 3 egg yolks, slightly beaten
  • 1 1/2 C sugar
  • 1 T vanilla extract
  • pinch of nutmeg

Instructions

  • Pour cream into eggs and blend well
  • Add sugar, vanilla extract, nutmeg
  • Each tart shell needs 1 1/2 – 2C of mixture
  • Pour into pre-baked pie crust
  • Bake until set, 350º, bottom rack
  • Let it cool, then refrigerate 2-4 hrs
  • May be frozen once baked
  • Top with fruit slices
  • Glaze with apricot glaze

Apricot Glaze

  • 18 oz ( 1 1/2C) apricot jam, melted, strained
  • Boil again
  • Add 1 envelope of unflavored gelatin, softened in 1/4 C kirsch or water

Curry Chicken

INGREDIENTS

  • chicken
  • curry powder
  • salt, pepper
  • onions (chopped)
  • potatoes (cubed)
  • carrots
  • (canned) peas
  • chicken broth
  • coconut milk
  • cornstarch (optional)
  • cilantro

INSTRUCTIONS

  1. Marinate cut up chicken with oil, curry powder, salt, and black pepper for about half an hour.
  2. Heat oil, sauté sliced or chopped onions for a couple of minutes,
  3. Add garlic and ginger and sauté well but do not burn.
  4. Add chicken and sauté until barely done.
  5. Remove and keep covered so meat won’t dry out.
  6. Heat oil and barely fry potatoes.
  7. Add carrots and chicken broth and cook until desired doneness.
  8. Remove about a cup of the vegetables, smash well, and add back to broth. (If broth is not thick enough and there is not enough vegetables to smash more, mix about a teaspoon of cornstarch in cold water, add to broth and cook a couple of minutes/until thicken.)
  9. Add coconut milk.
  10. Sometimes I add a handful of peas at this point.
  11. Add chicken and check for seasonings.
  12. Turn off heat.
  13. Serve with a sprinkle of chopped cilantro on top and bread on the side.

    * Don’t cook coconut milk too long or with high heat, it will curdle. Only simmer and for a short time.