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Helpful for family
Saturday, January 26, 2013
Friday, January 25, 2013
Fried breadfruit with sesame seeds
Breadfruit is a
tropical tree related to Jackfruit. Breadfruit flesh is an excellent staple,
rich in proteins and with a range of amino acids. It is low in saturated fat
and Cholesterol and Sodium, and very high in Vitamin C. It also contains lots of starch and fiber.
When ripe, the breadfruit’s flesh will be sweet and the fruit has a nice
fragrancy. With a large amount of nutrients, breadfruit has been considered as
a nutritionally beneficial fruit. It’s a great option for children and vegan.
Ingredients: serves 3-5 people
-
1 breadfruit (400- 600g)
-
100g white sesame seeds
-
50-70 g flour
-
½ teaspoon of turmeric
powder
-
1 teaspoon of table salt
-
A cup of water
-
cooking oil ( for deep frying)
-
lightly saltwater solution for soaking.
Method:
1. Wash
and cut the breadfruit into four sections lengthwise. Remove the hard center
core and peel. Slice them into the desired size ( thin pieces).
2. Soak
breadfruit pieces into lightly salt water about 5-10 minutes. Dry well in a
colander.
3. Combine
the flour, turmeric powder and a cup of water in a large bowl. Toss to mix
well. Then add salt. Mix to make a smooth paste.
4. Dip
breadfruit pieces, one by one, into the flour paste to make a light coating.
5. Then
roll them in the sesame seeds several times to make sure that they are well
coated.
6. Heat
oil in a saucepan or a deep fryer over medium hight heat.
7. When
oil is hot, add breadfruit pieces in batches and deep fry until soft inside and
golden both side.
8. Remove
from oil. Keep oil hot. Flatten each breadfruit piece in a flat bottomed bowl.
9. Then
return breadfruit pieces in batches into the oil pan. Deep fry, turning and
submerging until they are crispy and golden brown on the outside, about 2-3
minutes.
10. Remove from
oil and place on paper towels to absorb excess oil.
11. Serve hot.
Bon appetit !
Grilled scallops on the half shell
Scallop - a
shellfish with sweet dedicate flavor and pratically fat-free, found in all the
world’s oceans. Scallop meat is so tender and succulent . It is an excellent
source of protein, has many of the vitamins and minerals in good nutrition, and
is low in fat.
Scallop with
scallion oil is a stunning combination. Scallion oil has a strong fragrance,
will help improve the smell of scallop meat and make the appearance look
better. This recipe is a best choice for your family in weekends. Forget the
stressful days, let your body and mind relax with this delicious scallop.
Ingredients: serves 4
portions
-
20 fresh bay scallops
-
500 g scallion
-
200 g laksa leaves
-
1 teaspoon of kosher salt
-
2 teaspoons of granulated sugar
-
3 tablespoons of cooking oil
-
100 g unsalted dry-roasted peanuts.
Method:
1. Wash
the scallops: remove any remaining side muscles from the scallops. Rinse under
running cold water.
2. Clean
the scallion. Cut off the white ends. Finely chop the green parts into tiny
pieces.
3. Clean
laska leaf. Tear off and discard the root of laska leaves .Drain and place them
to a bowl for serving.
4. Pulse
peanuts in a food processor until coarsely chopped.
5. Make
the scallion oil: Heat the oil in a small saucepan. When hot, add the scallion,
salt, sugar. Reduce the heat and simmer for 30 minutes. Stir and remove the saucepan
from the heat. Set aside.
6. Place
the scallops on hot grill and let them cook for 4-6 minutes, or until just cook
through.
7. Spoon
the scallion oil on top of each scallop and grill for another 2 minutes.
8. Finally
top each scallop with a teaspoon of peanut.
Serving:
-
Using tongs, remove the scallops from the grill and
place them on a flat platter.
-
Serve hot immediately with laksa leaves and sweet sour
fish sauce.
Wednesday, January 23, 2013
Sweet potato pudding
“Chè” is tradional Vietnamese sweet soup or sweet
pudding..It’s a perfect dessert for you to enjoy summer days . Use with a spoon,
serve hot or cold by adding ice on top.
In a tropical country like Vietnam, sweet potato is a friend of people, especially in rural areas, just after rice. So, there are a lot of meals made with this plant. This reciple is very simple, but the taste will not disappoint you. The combination of sweet potato and palm sugar, coconut milk will bring us an unforgettable flavor.
So, try cooking it and invite your friends to enjoy together.
In a tropical country like Vietnam, sweet potato is a friend of people, especially in rural areas, just after rice. So, there are a lot of meals made with this plant. This reciple is very simple, but the taste will not disappoint you. The combination of sweet potato and palm sugar, coconut milk will bring us an unforgettable flavor.
So, try cooking it and invite your friends to enjoy together.
Ingredients: serves 8
portions
-
200 g sweet potato
-
200 g cassava
-
100 g taro
-
100 g yam
-
50 g tapioca pearls
-
200-250g palm sugar
-
1 can 400 ml coconut milk, divived in half.
-
A pinch of salt ( for soaking)
-
2 teaspoon vanilla extract
-
1.5 liters of water.
Method:
1. Prepare
sweet potato, cassava, taro, yam: wash, peel, and dice them into small cubes
about ½ - 3/4 inch in size. Soak in the salt water for 15 minutes. Rinse under
running tap water and drain in a colander.
2. Put
yam in a pot and bring to a boil. Steam for 10 minutes. Set it aside.
3. Prepare
tapioca pearls: Place tapioca pearls in a bowl. Pour cold water over it. Soak
it in water for 30 minutes until expand in size. Then drain and set it aside.
4. Pour
2 liters of water into a pot. Bring to a boil.
5. Add
sweet potato, cassava, taro into the pot. Be patient and wait until they start
becoming soft. Just 10 minutes. Don’t wait until they are cooked through or too
soft.
6. Add
palm sugar. Stir with a spoon until the sugar is completely dissolved.
7. Lower
the heat . Add tapioca pearls. Stir gently and cook for another 5 minutes.
8. Add
half of coconut milk. Stir to combine well.
9. Finally
add yam and vanilla extract. Stir and turn off the heat.
Serving:
-
Spoon hot sweet soup into each serving bowl.
- Pour half of
coconut milk into another bowl. It’s for
people who like sweet and fat , by simply adding more coconut milk.
-
If you prefer cold, you can add ice cubes on top. Enjoy
it by following your way.
Monday, January 21, 2013
Steamed termite mushroom with pork and egg pie
Termite mushroom
is very famous among Asian cuisine, but to Western – it seems like a strange
wild name. Some Western people wonder if it’s poisonous. No, this mushrooms
can’t kill you. It’s edible. Besides that, it contains amino acids necessary
for human body, protein, fat, as well as a variety of vitamins and calcium,
phosphorus,… The mushroom is chewy and soft, and meaty like chicken.
You should enjoy
this tasty mushroom recipe with your family. It will bring you all together.
Ingredients: serves 5
people
-
400 g fresh termite mushroom
-
200 g pork butt roast
-
4 duck eggs
-
3 cloves of red shallot, peeled and finely chopped.
- 3 stalks of scallion, washed and cut off the roots and
the white ends, finely chopped
-
2 cloves of garlic, peeled and finely chopped
-
1 tablespoon of fish sauce
-
2 teaspoons of sugar
-
½ teaspoon of salt
-
½ teaspoon of ground pepper
-
2 tablespoons of cooking oil
Method:
1. Soak
mushrooms into cold water with a little salt about 15 minutes. Trim off any
damaged spots, dirty stems. Transfer mushrooms in a colander, rinse under
running water, and let them drain. Chop into small pieces.
2. Finely
chop the pork. Transfer to a mixing bowl and combine with the red shallot,
scallion, garlic, salt, sugar, fish sauce, ground pepper.
3. Put
2 eggs and 2 egg whites into. Combine well.
4. Spare
about 10 mushrooms, place the rest into
the mixing bowl. Toss to combine together.
5. Prepare
a crystal or china bowl for containing. Pour 2 tablespoons of cooking oil into
it.
6. Then
put the mixture into the bowl.
7. Top
the mixture with 2 egg yolks and the remaining mushrooms.
8. Put
the bowl into a steamer. Cook for 10 minutes.
Serving:
Eating hot with
warm rice and soy sauce.
Bon appetit !
Saturday, January 19, 2013
Congee with lotus seed
Lotus seed is very popular in Asian. It’s a
nice choice to make tea, soup and congee. It can keep beauty and young. It’s
also thought to strengthen memory. It benefits the heart, tone the spleen and
kidneys, prevent insomnia, and calm the nerves. The old people like it very
much because they always have problems sleeping.
This recipe is so simple that you can make at
home for your parents, easily and fast.
Ingredients: serves 4 people
-
50 g fresh rice
-
200 g fresh shrimp
-
100 g dried lotus seed
-
½ teaspoon salt
-
1 teaspoon sugar
-
½ teaspoon ground pepper
-
1 ginger ( 20 -30 g)
-
2 stalks of coriander
-
2 stalks of scallion
Method:
1. Clean
and rinse shirmps under cold running water. Peel and devein the shrimps. ( cut the
head off).
2. Wash
and drain lotus seed.
3. Wash
and peel ginger. Put ginger on a chopping board, cut it into julienne-style
matchsticks. Put into a small bowl for serving.
4. Wash
and drain coriander, scallion. Mince them and put into a small bowl for
serving.
5. Wash
the rice : Add the rice into a mixing bowl. Pour nearly double amount of water to
rice. Use your hand gently make circles around. Don’t rub the rice grains together
so hard. Drain the water off.
6. Put
rice into a pot, or a rice cooker. Pour the water in the rice. The ratio of rice
and water is 1: 4. Start the power to cook.
7. When
the rice comes to a rolling boil, add lotus seeds. Continue to cook. Occasionally open the lid and
stir the contents slowly to prevent sticking and burning.
8. As
the rice is cooked very soft and the soup turns milky, just place shrimp in the
pot.
9. Season
with sugar and salt.
Serving:
-
Spoon the congee into individual serving bowls.
-
Sprinkle with ginger, pepper, coriander and scallion.
-
Serve hot with soy sauce or fish sauce.
Japanese-style grilled beef ribs with soy sauce.
Ingredients:
serves 5 people
-
600 g beef ribs
-
200 ml Japanese soy sauce
-
50 g granulated sugar
-
1 apple
-
1 pear
-
1 onion
-
3 garlic cloves
-
3 tablespoon sesame seed
Method:
1. Wash
and rinse beef ribs. After well drained, cut beef ribs into 5 smaller pieces
(2-3 inch in length).
2. Roast
sesame seed in a small frying pan.
3. In
another pan, cook Japanese soy sauce with sugar . Stir to combine well. When
it’s done, turn off the heat. Stir and let the sauce cool naturally.
4. Mince
apple, pear, onion, and garlic. Put them into the pan of soy sauce. Simmer with
low heat for about 8- 10 minutes. Stir occasionally. When it’s nearly done, add
seasome seed. Turn off the heat and stir quickly. Wait for the sauce cool
naturally. Divide to half.
5. Put
beef ribs into a mixing bowl. Pour half
of sauce over meat to marinate. Toss to combine well. Keep in the fridge for at
least 1 hour.
6. Remove
beef pieces from the marinate and grill over a medium heat. Keep basting the
beef with marinade.
Serving:
-
Transfer the beef pieces to plate garnished with some vegetables
( some slices of cucumber and tomato, green lettuce…).
-
Eating with the remaining half the soy sauce as dip.
Friday, January 18, 2013
Grilled beef paste on Sugarcane sticks
Ingredients:
serves 6 people.
-
400 g beef brisket
-
50 g pork fat
-
2 stalks lemongrass, finely chopped
-
3 red shallots, minced
-
2 garlic cloves, minced
-
1 hot red chili, minced
-
1 tbsp granulated sugar
-
½ tsp salt
-
½ tsp ground pepper
-
½ tsp paprika
-
2 tbsp corn flour
-
12 sticks of sugarcane ( 2 inches in length)
-
1 tbsp cooking oil ( olive oil is the best)
-
Some green lettuces
Method:
1.
Wash and rinse beef brisket and pork fat under cool
running water. Drain in a colander.
2.
Cut the beef brisket into 2- inch chunks. Dice the pork
fat into ½- inch cubes.
3.
Put beef and pork fat into the grinder. Grind them to a
smooth paste.
4.
Add lemongrass, shallot, garlic, chili, sugar, salt,
pepper, paprika …And mix well.
5.
Then add corn flour
6.
Dampen your hand, take a small portion of beef paste and roll it on top of the sugarcane stick in a
lollipop shape. Repeat with the rest of paste.
7.
Barbecue the beef sticks on charcoal fire. Brush the
sticks with cooking oil.
8.
Grill them until turn golden brown. Drain on absorbent
paper ( paper towels).
Serving:
-
Place the lettuce on serving platter. Put the beef
sticks around.
-
Eating hot with tomato sauce or/ and hot chili sauce.
Grilled pork ribs with lemongrass
Ingredients: serves 5 people
-
500 g pork ribs.
-
3 tbsp lemongrass, finely chopped.
-
2 tsp hot chili, minced.
-
1 tbsp garlic, minced.
-
2 tsp hot chili sauce.
-
1 tbsp fish sauce.
-
1 tbsp sugar.
-
2 tbsp olive oil.
-
1 tbsp Cognac
Method:
1. Wash
and rinse pork ribs. Drain and cut into 4-inch strips. Place them into a large
mixing bowl.
2. Make
the marinade: combine the rest of ingredients into a small bowl. Toss to mix
well.
3. Pour
the marinade to the mixing bowl. Combine the ribs and the marinade together.
Toss several times. Marinate in the base layer of refrigerator for 1 hours.
4. Prepare
a fire in charcoal grill, letting coal burn until covered with white ash. Grill
the ribs on an oiled rack about 4 inches or so from the coals. Grill for
7-10 minutes per side, or until they
turn golden brown. Baste the ribs with the marinade during the last 5 minutes
of grilling.
5. Remove
from the heat.
Serving:
-
Transfer the ribs on a serving platter.
-
Eating with vinegar pickled carrots and soy sauce dip.
Thursday, January 17, 2013
Barbecued cod fish with garlic
Ingredients:
serves 5 people.
-
500g (fresh or frozen) codfish fillet.
-
2 tsps garlic, minced.
-
1 tsp red shallot, minced.
-
1 tsp hot chili oil
-
1 tsp broth mix.
-
½ tsp salt.
-
½ ground black pepper
-
1 tsp granulated sugar.
-
2 tbsp olive oil.
Method:
1.
Codfish fillet, well washed and drained, cut into 5
uniform steaks and put into a large bowl.
2.
Marinate the steaks with the remaining ingredients.
Toss to combine well. Set aside for 30 minutes.
3.
Barbecue the steaks on charcoal fire. Brush the steaks
with a little of the marinade. Turn the steaks once only.
Serving:
-
Transfer the steaks on a serving platter.
-
Eating with vinegar and oil salad dressing.
Steamed green crab with ginger
Ingredients:
serves 5 people
-
2 kg fresh green crabs, well washed and drained.
-
50g ginger, peeled, sliced into thin matchsticks.
-
50 ml white wine.
Method:
1.
Put crabs on a large plate.
2.
Pour the wine around the crabs.
3.
Sprinkle ginger on the top of the crabs.
4.
Place the plate into a steamer pot and cook for 10
minutes.
5.
Remove from heat.
Serving:
-
Transfer the crabs in a serving platter.
-
Eating with salt pepper and lime dipping sauce.
-
Serve immediately.
Sweet snails stuffed with minced pork
Ingredients:
serves 5 people
-
500 g sweet snails in shell.
-
100 g lean pork, minced.
-
20 g lemongrass, finely chopped.
-
2 stalks lemongrass , cut in 2- inch lengths
-
50 g red shallot, minced.
-
20 g garlic, minced.
-
1 tsp ground white pepper.
-
½ tsp salt.
-
1 tsp granulated sugar.
Preparation:
Soak the sweet snails in the sink of water with
some salt for 30 mintutes. Rinse under tap water and drain in a colander.
Cooking:
1.
Steam the snails in a pot of water for 5 minutes.
Remove the meat, mince. Then combine with the minced pork in a bowl.
2.
In a small frying pan, stir-fry the minced red shallot
for about 3 minutes, until translucent and fragrant. Add them into the bowl of
meat.
3.
Then add the chopped lemongrass, minced garlic, salt,
sugar into the bowl. Mix well.
4.
Add a piece of lemongrass into each shell, then stuff
it with the mixture.
5.
Steam the stuffed snails for 15 minutes.
Serving:
-
Transfer snails to a serving platter. Serve hot.
-
Eating with mint leaves and sweet sour fish sauce.
Wednesday, January 16, 2013
Fresh spring roll
Ingredients: serve 5 people.
- 1 kg rice vermicelli.
-
30 rice paper wrappers.
-
20 medium shrimps.
-
300 g pork belly.
-
Lettuce leaves.
-
5 fresh cucumbers, halved lengthwise then thinly
sliced on the diagonal.
-
mint leaves.
-
Thai basil leaves.
-
Fish mint herb leaves.
-
Chives, cut into 2- inch lengths.
Directions:
1) Bring
a pot of water to a boil. Add the shrimps and cook until pink, ( perhaps 3
minutes ). Transfer the shrimps to a bowl. Peel and slice the shrimps in half
lengthwise.
2) Continue
to add pork belly into the pot. Add some salt and broth mix. Cook until it’s
done. ( around 15 minutes). Transfer and thinly slice it.
3) Add
the rice vermicelli, boil for just 1 minute. Strain in a colander. Run under
cold running water until cool and set aside to drain.
4) Time
for rolling: Prepare a bowl of water.
5) Lay
the wrapper on a plate or another flate surface ( as a chopping board).
6) Dip
your hand in the water. sprinkle it on the wrapper and expand around until it’s
soft.
7) Put
a lettuce leaf first. Then the noodles,
mint leaves, thai basil leaves, fish mint herb leaves, 1 cucumber stick, 1
chives stick. Continue adding 2 shrimp halves and 2 pork slices. Make sure to
arrange all them in a row.
8) Fold
up the bottom, then the two sides; continue rolling up, keeping the wrapper
firmly around the ingredients. Be careful not to press too tightly so as to
avoid tearing the wrapper. Set the spring roll on a plate.
9) Repeat
with the remaining wrappers and filling.
Serving:
-
When you have assembled all the spring rolls, serve
them immediately.
- Use with the sweet and sour fish sauces as a dipping.
See also for different sauce recipes: http://enjoyhomecooking.blogspot.com/search/label/Sauces
