Tag: ngoai

Mắm chưng

Ingredients

  • một khứa mắm lóc,
  • một chén thịt xay,
  • ba khúc củ hành lá,
  • đường,
  • tiêu xay.

Cách làm:

  • 1/2 củ hành lá trộn vô thịt bầm với chút tiêu.
  • Lấy một cái tô lớn lót 1/2 thịt bầm,
  • kế khúc mắm,
  • xong một lớp thịt nữa lên trên,
  • tốp củ hành lá với tiêu xay là xong.
  • Xong lấy một cái nồi đổ nước vô chưng cách thủy cho tới khi thịt và mắm chín.

Bò Kho (braised beef stew)

Ingredients

  • beef for stew or shank, cut into cubes
  • chinese five spice
  • garlic
  • carrots, cut in chunks
  • lemon grass, cut into finger length
  • corn starch (to thicken stew)

Directions

  • marinade meat with spices, garlic, ginger, lemon grass
  • use a cast iron pan, sear meat on both sides over high heat
  • add water (3TBs) on sides of pot
  • cover and cook til you hear sizzling sound
  • continue to add 1/2 C of water into the pot (pour on the side)
  • watch to make sure it doesn’t burn
  • keep doing this for ~45 minutes, the meat will shrink & soak in the liquid, spices, and cooked slowly
  • after the 5th time, add enough water to cover the meat about 1″ over
  • in an instant pot, cook while covered, add more water

Notes

  • meat tender and seasoned.
  • add carrots about 10 mins before the stew is done
  • add corn starch to thicken as desired
  • eat with french bread or Hu Tieu noodle

Cá Kho Tô

Ingredients:

  • 1 Catfish
  • 1/2 medium yellow onion
  • Caramel – nuoc mau
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • Coco Rico (optional) – alternatives are carbonated water or just water
  • Non-stick pan, clay pot, or any pot/pan you have

Marinating Time: 30 minutes

Cook Time: 20 minutes

  1. Cut catfish in half (around its belly button(?))
  2. Take the tail end and slice into 3/4″ slices
  3. Chop onion and layer at bottom of the pan
  4. Drizzle caramel (nuoc mau) over the fish a couple of rounds
  5. Sprinkle salt & sugar over fish and marinate for 30 minutes
  6. If using a non-stick pan, cook on medium high. If using a clay pot, start on low and slowly increase the heat to avoid cracking the clay pot.
  7. Cover and cook for about 20 minutes.
  8. Every 2-3 minutes, check & add about 2 tablespoons of liquid (coco rico/soda/water) around the fish. Use chopsticks to carefully adjust the edges of the fish so it doesn’t stick to the pan. When one side seems done, you can flip to the other side.
  9. Serve with rice and, if desired, veggies (sliced cucumbers, tomatoes, pickled mustard greens, etc)

Cream Puffs

Ingredients – puffs

  • 1 stick of butter (1/2C)
  • 1C of water
  • pinch of salt (1/8 tsp)
  • 1C of flour
  • 4 eggs

Instructions

  • Let all ingredients come to room temperature
  • In a pot, add butter, water, salt. Bring to a boil, wait until butter melted, then add flour
  • Use a wooden spoon, stir vigorously until flour absorbs all the liquid
  • Continue stirring until the flour stops sticking to the pot
  • Remove pot from burner and continue to stir until it cools off to the point where there is no steam
  • Pour batter into a stand mixer and let the machine runs twice around the bowl, on low, to let the steam escapes
  • Add eggs, one at a time, while machine is running, until you see the batter has an even consistency
  • Use a spatula to scrape edges of bowl and let machine runs until batter has an even consistency
  • With a piping bag, fold edges over the cup, and fill bag 2/3 full and twist the top
  • Preheat oven to 375º
  • Butter the baking sheets (or use silicon mats)
  • When piping batter, squeeze straight down until cream puff is the desired size and swirl it off to finish the puff.
  • Space cream puffs 1.5″ apart
  • Brush egg wash on top (1 egg yolk + 1/2 tbs of milk or water), and wipe excess wash around the puffs
  • Bake trays one at a time for 35 mins
  • When done, poke each puff with a skewer
  • Turn oven off and let oven cool (leave door ajar) for 5-10 mins
  • Let cool on rack
  • * Do not open oven until completely done

Ingredients – Custard cream filling

  • 6 egg yolks
  • 1/4 C of cornstarch
  • 1C heavy cream (or combination w/ milk for 1C)
  • 1/2C granulated sugar
  • 1/2tsp of vanilla extract
  • orange zest (optional)

Instructions

  • In a medium sized bowl, separate egg yolks
  • Add cornstarch
  • Wisk them together until there are no clumps of cornstarch left
  • Set aside
  • In a medium sized pot, combine heavy cream and sugar, heat on medium (level 5) just before boiling
  • Use a ladle and scoop half of heavy cream mixture into egg mixture
  • Mix together until even & pour egg/heavy cream mixture back into the pot w/ the other half of heavy cream mixture
  • Lower heat (level 3/4), and simmer until bubbles form
  • Stir frequently
  • Turn off heat and let sit ofr 1-2 mins & keep stirring
  • Add 1/2tsp of vanilla extract and orange zest (optional)
  • Remove from heat
  • Strain (optional) if there are clumps of cornstarch
  • Transfer creeam mixture into separate container
  • Thinly slice 1/2 Tbs of butter on top of cream mixture
  • Let cool for 5-10 mins
  • Place a plastic saran wrap on top of container & press wrap to the cream to prevent condensation forming on top
  • Set aside for at least 30 mins or until completely cool before refrigeration
  • Fill puffs with custard

Salted Eggs

1. Soak eggs in 1 cup water & 1/3 cup strong vinegar for 30 minutes (in glass jar/bowl)

2. Wash the eggshells with the vinegar solution (to wash calcium off eggshells & make them smooth)

3. Take out and coat eggs with salt

4. Let salt-coated eggs sit in a covered glass jar for 7-10 days (at room temp)

5. After 7-10 days, when ready to eat, boil eggs for about 10 minutes

6. Eat with chao or make in fried rice

Faster No Knead Bread

On Sunday (03/22/2020), Bà Ngoại/Nội will be making bread, adapting from this recipe on Jenny Can Cook YouTube channel.

You can join Ba Ngoai/Noi online using Zoom.

 

Ingredients:

  • 3 cups (390 gms) all-purpose or bread flour (aerate flour before measuring)
  • 1/4 teaspoon yeast, active dry or instant (1 gm)
  • 1 teaspoon salt (6 gms)
  • 1 1/2 cups hot water, not boiling (354 mL) – I use hot tap water – about 125-130° F
  • (about 2 Tablespoons extra flour for shaping)

Instructions:

  1. Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.
  2. Cover with plastic wrap and let stand at room temperature for 3 hours.
  3. After 3 hours dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
  4. Place in a parchment paper-lined bowl (not wax paper) and cover with a towel. Let stand on counter top for about 35 minutes.
  5. Meantime place Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°.
  6. When oven reaches 450° carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
  7. After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 – 15 more minutes. Let it cool at least 15 minutes before slicing.

banh xeo

Ingredients:

Mix in bowl to form a paste (first 3 ingredients first, once combined, you can add the rest):

  • 2C rice flour,
  • 1/2 C yellow corn meal,
  • 1 can coconut milk,
  • 3Tsp of green onions,
  • 1/2 tsp salt, sugar,
  • 1-2tsp turmeric,
  • Tsp oil,
  • 3C warm water

Ingredients for filling:

Shrimp, side pork belly, onions, jicama, mushroom, bean sprouts

Instructions

Heat oil in nonstick wok or skillet, fry pork belly and shrimp, add mushroom, onions, on high heat pour ~1/2 C flour mixture thinly around skillet rim first then swirl around to fill surface, in 1-2 min adjust heat to medium then place jicama and bean sprouts in center, cover with lid with a minute, uncover & check crust around the edge for crispiness sprinkle bit of oil to lift edge, then carefully dish out with like a calzone!

thịt bò xào chấm muối tiêu chanh

This is an easy, lazy and quickly meal of some hungry ,rush rush people who like to eat as well .

Ingredients

  • Prepare a 5-6 oz of meat, steak , tri tips, sirloin whatever you prefer, slice thinly across the grain,
  • salt and pepper
  • Onions slice vertical not too thin ,
  • garlic chopped or minced
  • a few shakes of Maggi if you have it

Instructions

  • add 1 Tbsp of oil of your desire,better use the cast iron skillet to cook this .  then wait for the skillet really hot
  • pour the meat in stir it two rounds add your onions stir it then turn off stove.
  • That’s it .
  • Salad of any kind will work,and to make it more chảy nước miếng is pickled slice onions in vinegar and sugar to add to salad ( prep salad and onions before the meat).
  • You may eat this with bread, rice or just it with croutons.

Bon appétit.

thịt giò bó

This dish is similar to thịt xá xíu.

Ingredients:

  • a good piece of pork belly,
  • 3-4 gloves of garlic,
  • salt ,sugar or honey ,
  • some bột xá xíu .

Directions:

  • Mix all together in a bowl.
  • First you may slit the top part of the meat then rub in the finely minced garli.  Let this sit and marinade for about an hour or longer.
  • prepare a steam cooker,
  • use the twine to tie the meat with spacing about 1 inch apart
  • use aluminum foil wrap it tight
  • steam it about 30-40 minutes.

Notes: check and add more water in the pot enough until it is done.

Instant mì

Today is nấu mì &hủ tiếu ( instant one ) but must have the flavor of the real mì Lacaze that means including salted radish, roasted dry squid, onion and bouillon cubes into 4-5 cups of water. So you will have mì in less than 30 minutes as you have the ingredients on hand.

You also can keep some ground pork as you can buy 1 lb divide in 3 or 4 small parts into a sandwich bag kept in freezer to be used when you want.   To cook for any soup put ground pork in a bowl marinade with 1/4 tsp salt, black pepper , the white part green onion mashed . In the soup until done 3 minutes in low heat.

Boil your noodles then sit down and eat !!!