Green mung bean sweet soup with seaweed

Green mung bean is very popular in Vietnam. It is a wonder and super food .. This bean is  also commonly used among other Asian countries like China, Thailand, Philippines, Pakistan, India,, Korea, etc. It can be added in various styles to recipes ranging from soups, deserts, sprouts and spicy curry. A perfect source of different nutrients: This green beans is rich in some important minerals (Potassium, magnesium, folic acid, zinc, iron, phosphorus ) and vitamins (A and  C) , and an excellent source of protein.

Green mung bean is low in calories and rich in fiber. Eating a small cup of green bean soup gives us the feelings of fullness. So, It can help to lose our weight.

Here is one of the recipes you should easily be able to follow:

Ingredients: serves 5 peoples

-          200 g whole green mung bean

-          100 -150 g seaweed

-          1 liter of fresh water

-          300-400 g granulated sugar

-          300-450 ml coconut milk.

-          2 tablespoons tapioca

-          A pinch of salt

-          2 teaspoons vanilla extract.

Preparation:

•  Green mung bean: soak in warm water for at least 3 hour or overnight. Drain and wash them two times.
• Seaweed: soak in cold water for 7-10 minutes. Wash and drain. Slice into julienne trips.
• Tapioca pearls: Place tapioca pearls in a bowl. Pour cold water over them. Soak them in water for 20- 30 minutes until expand in size. Then drain and set aside.

Cooking:

1.     In a large pot, pour 1 liter water and bring to a boil. Add mung beans and a pinch of salt. Allow it to boil for 30 minutes , or until it is quite tender.

2.   Then reduce the heat to simmer. Add granulated sugar and tapioca pearls. Simmer for 5- 10 minutes, until tapioca pearls and mung bean are tender. Use chopsticks to stir gently.

3.      Add coconut milk and vanila extract. Stir and bring to boil again.

4.      Finally add seaweed . Gently stir and turn off the heat immediately.

Serving:

-         Pour some mung bean soup in a bowl or glass and top some tablespoons of coconut milk.

-          Serve hot or cold by adding ice flakes or ice cubes.

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Fried rice with seafood

Personally I am a big fan of fried rice. I’ve tried some recipes from internet, from my friends and relatives and I really love this fried rice. I got this recipe from my friends but I made some small changes to match my taste.

It is so tasty and easy to make. Try and enjoy it yourself.

Ingredients: serves 4- 6 portions

-          4 cups steamed rice, ( it’s better if using leftover chilled steamed rice),

-          5 medium size shrimps, washed, peeled and deveined, whole or sliced in half lengthwise.

-          5 scallops, washed and well drained, diced into 1/2 -inch cubes.

-          2 fresh squids, washed and well drained,  sliced into 1-inch pieces.

-          2 ounces crab meat,

-          1 tablespoon vegetable oil

-          1 teaspoon sesame oil

-          2 eggs , well beaten

-          1 teaspoon granulated sugar

-          1 teaspoon broth mix

-          1 teaspoon fish sauce

-          2 teaspoon soy sauce

-          1 medium onion, peeled and finely diced.

-          2 stalks scallion, green part only, sliced into thin rings.

-          ½ teaspoon ground pepper

Garnishes, arranged on a plate and placed at table

-          1 cucumber, thinly sliced.

-          3 tomatoes, thinly sliced

Method:

1.         In a pot, blanch all the seafood in the boiling water for just 10 seconds. Then well drain in a small colander.

2.         Heat 1 tablespoon cooking oil in a wok or a large skillet over medium heat. When the oil shimmers, add the diced onion, stir-fry for 1 minute or until fragrant and translucent.

3.        Reduce heat to simmer, add the beaten egg, stir fry for about 30 seconds.

4.        Add the seafood ( squid, scallop ands shrimp), now raise the heat back to medium. Gently stir-fry for 2 minutes.

5.         Add the soy sauce, granulated sugar, broth mix and stir fry  to allow the seasoning to flavor the seafood.

6.        Then add the steamed rice. Reduce heat to medium low, lightly toss and stir- fry constantly to heat the rice thoroughly and prevent the rice from sticking. It’s about 5 minutes.

7.         Now add the fish sauce, sesame oil and toss gently for a few seconds.

8.         Finally add the ground pepper and sliced scallion, and toss gently to incorporate.

9.         Serve hot with sliced cucumbers and tomatoes.

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Fried Tofu with lemongrass

Tofu, also known as soybean curd, a staple of Asian cuisine for hundreds of  years and now has become popular in Western vegetarian cooking. It’s a close friend of vegetarians with a excellent source of protein, calcium and iron.

This recipe will bring you to a cripsy, brown crust, delicous and strong flavor tofu. Don’t skip if you are a fan of it.

Ingredients: serves 4 people

-          4 cakes of fresh tofu ( availabe in Asian market), complety drained of water

-           2 cloves garlic, peeled and finely minced.

-         4 stalks of lemongrass, tough outer layers and greens top removed, finely minced.

-          1 red chili, seeded and finely minced

-          ½ cup vegetable oil or seasame oil

-          A pinch of table salt

-          A pinch of tumeric powder

-          A pinch of ground pepper

-          1 tablespoon soy sauce

-          1 teaspoon granulated sugar

Method:

1.      Make the marinade: Combine lemongrass, red chili, with salt, tumeric powder in a mixing bowl. Toss to mix well.

2.       Slice the tofu into 1- inch pieces.

3.    Place the tofu pieces into the mixing bowl. Marinate for 15 minutes. Drain off and reserve the marinade.

4.      Heat the oil in a saucepan ( or non-stick pan to make the frying easier) over medium heat. When hot, add tofu pieces and shallow fry on both side, for 5-8 minutes, or until crispy and golden outside. Remove from the heat, and drain on a absorbent paper.

5.    Pour off about half the oil, or leaving just enough to coat the pan’s surface. Add the minced garlic, and the remaining marinade. Sir and fry for 2 minutes, or until golden and crisp.

6.    Return the tofu spices to the saucepan. Gently stir to combine well. Add the soy sauce, sugar and sprinkle with pepper. Stir to mix well. Taste and adjust the flavor to match your tastes. Fry for just 2 minutes. When heated though, turn off the heat. Transfer to a serving plate.

Serving:

Dip in  hot sweet garlic soy sauce and serve with steamed rice.

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Vietnamese sweet and sour pork spareribs

This is recipe from my mom. It’s quite simple but so stunning. You should make at home for dinner because your family need energy to continue the day’s task like work, studying…And a hot, succulent and fragrant meal will refresh all of you.

Ingredients: serves 4-6 people

-    1 pound pork spareribs, bone in, cleaned and drained, cut into bite-sized pieces ( around 1.5 inches)

-          2 cloves garlic, peeled and finely chopped

-          2 small red shallot, peeled and finely diced

-          3 medium- size ripe tomatoes, diced into small pieces

-          1 tablespoon white vinegar

-          1 teaspoon cornstarch

-          1 scallions, green part only, sliced into thin rings.

-          1 hot fresh chili, sliced into thin rings

-          2 tablespoons cooking oil

-          clean water

For the marinade:

-       1 clove garlic, peeled and minced

-       1 tablespoon fish sauce

-       2 teaspoons granulated sugar

-       1 teaspoon seasame oil.

Garnishes arranged on a plate and placed at the table:

-          1 cucumber, thinly sliced

-          2 tomatoes, thinly sliced

Accompaniments:

-             Soy sauce

-             Hot chili sauce

-             Tomato sauce

Method: 

1.            Combine the marinade ingredients in a mixing bowl and mix well. Add the spareribs and turn to coat in the marinade, then cover and marinated for 30 minutes. Drain off and reserve the marinade.

2.            Place a wok or frying pan over medium heat. Add 2 tabespoons cooking oil. When hot, add the garlic and red shallot. Gently stir until fragrant and golden brown.

3.            Add the spareribs , sear and turn until golden brown on the outside.

4.            Pour 2-4 tablespoons water into the marinade. Stir well and add to cover the spareribs. Reduce the heat to medium low. Cover lid and allow to simmer for 20 minutes.

5.            Add the tomatoes and continue to simmer until the tomatoes breakdown and thicken.

6.            In the meanwhile, combine the cornstarch with 2 tablespoon water in a small bowl. Stir well into a slurry.

7.            Add the cornstarch slurry and gently stir to thicken the sauce even more.

8.            Taste and adjust the flavor with the addional sugar, salt, fish sauce.

9.            Add 1 tablespoon white vinegar. Taste again. The sauce should be well sweet and sour.

10.        Finally top with chopped scallions and sliced chili.

11.        Remove from the heat. Transfer to a serving plate.

 

Serving:

Serve hot with the garnish plate.

Eating with warm rice and a dipping sauce as soy sauce, or/ and tomato sauce.

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Vietnamese beef noodle soup ( Pho)

“Pho”, a  simple soup of beef broth, herbs, spices and rice noodles,  is very popular throughout Vietnam and truly represents Vietnamese cuisine. While traditionally a breakfast food, it is now served at all time daily and eaten regularly by rich and poor alike.

You can have bowl of pho in Vietnamese noodle shops, in Vietnam or aboard. But why don’t you make it yourself ? There are a lot of recipes for Pho , from simple to complicated methods. Today, I would like to represent you a simple way to cook this delicous soup. It’s very easy and quick. It’s a best choice for breakfast when you haven’t too much time for cooking.

Ingredients: serves 4 people.

For the bowls:                                   

-          1 pound flat rice noodles.

-          2 medium onions, peeled and thickly sliced

-          1 pounds beef flank steak, frozen for 20 minutes, very thinly sliced.

-        4 scallions, green part only, sliced into thin rings ( Don’t throw away the white parts, which will be used for making the broth)

-          1/4 cup of finely chopped cilantro

-          ground black pepper.

For the broth:

-          2 liters water

-          10 cups canned beef broth

-          2 tablespoons fish sauce

-          1 teaspoon salt

-          2 teaspoons granulated sugar

-       1-inch piece ginger, peeled and thinly sliced into 5 slices and lightly smashed with the flat side of a knife

-          1 cinnamon stick

-          3 pieces star anise

-          4 scallions, white part, cut into thin trips

-          2 tablespoons of cooking oil

Vegetable garnishes arranged on a plate and placed at the table:

-          2 fresh limes, cut into wedges.

-          1 red hot chily, thinly sliced.

-          1 bunch of thorny coriander

-          1 bunch of basil sprigs

-          1 bunch of fresh mint

-          1/2 pounds of fresh bean sprouts

Accompaniments:

-          Hot chilli sauce

-          Hoisin sauce.

Method:

Make the broth:

1.      Add 2 liters of water to pot, bring to boil over high heat.

2.      Add canned beef broth. Reduce the heat to gently simmer. Use ladle to remove any scum or froth that rises to surface.

3.      Saute the onions, ginger, star anise and cinnamon stick in a skillet over medium high heat with 2 tablespoons cooking oil. Saute until onions begin to brown. Transfer them all to the pot of beef broth.

4.    Add sugar, salt, fish sauce to the pot and bring to bowl. Add white parts of scallion.Then reduce the heat and simmer for 30 minutes.

5.    Taste and adjust the flavor with the addional sugar, salt, fish sauce. The broth should taste slightly strong because the noodles is not salted.

6.      Add sliced beef to the broth. Allow the beef in hot broth. It will cook fast because the beef is thinly sliced, and no boiling is needed. Turn off the heat.

Assemble “ pho” bowls:

1.     Blanch noodles: boil water in a small pot and cook the flat rice noodles according to package direction. For each bowl, use long- handle strainer to blanch a portion of noodles. Empty noodles into bowls. Noodles should occupy 1/3 of the bowl.

2.     Blanch the bean sprouts if desired: blanch about 30 seconds in same pot. Drain and add to the garnish plate.

3.  Add other ingredients : Place cooked beef slices and garnish with onion, scallion, and chopped cilantro. Sprinkle black ground pepper.

4.    Ladle the broth : Ladle hot broth into each bowl, distributing hot liquid so as warm fresh ingredients specially onion.

Serving:

Serve hot immediately with the garnish plate.

Eating with hoisin sauce and hot chili sauce.

Using chopsticks and spoon to enjoy your delicious soup.

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