I used the recipe shared by Thu from KC but modified it slightly. This recipe uses caramel sauce that was prepared earlier but you don't need to do that. The only difference is to make the caramel sauce then add the other other ingredients. You can refer to the caramel sauce method for reference.
Ingredients
3 fish fillet, cut in thirds
2 cloves garlic, minced
1 shallot, chopped
1 tsp fresh ginger, sliced/julliene
1 lemongrass, sliced thinly
3 tbsp water or chicken stock
2 green onions/spring onions, chopped
1 tbsp fish sauce
1 tbsp caramel sauce (recipe below)
2 tsp light soya sauce
salt & black pepper
1 tbsp vegetable oil
Method
1. Heat vegetable oil in a clay pot or medium fry pan over moderate heat
2. Add minced garlic and chopped shallot. Stir until fragrant, about 2 to 3 minutes then add lemongrass slices
3. Add catfish pieces and cook until they turn almost white, for about 2 minutes
4. Add caramel sauce, fish sauce and soya sauce and gently stir for 1 more minute, until the fish has slightly caramelized for about 12 to 15 minutes. You can simmer it longer if you want a drier version
5. Remove from the heat and garnish with thinly sliced green onions and ground black pepper
6. Serve hot with steamed rice
Caramel Sauce
1/2 - 1 cup sugar
some boiling water
Preparation for the Caramel Sauce:
1. Warm up a pale coloured pan/pot gently for about 1-2 mins
2. Pour sugar into the warm pan
3. Leave the sugar until it begins to melt (do no stir)
4. Once the sugar starts to melt, you will see the colour slowly changes to brown
5. Twirl the pan to ensure that all the sugar are melted evenly
6. Use a wooden spoon and stir until the sugar is totally melted and resembles dark runny honey 7. Take the pot off the heat and gradually add boiling water and keep stirring (you have to be careful here because there could be some splutter)
8. You may want to return the pot back to a gentle heat to re-melt lumps of caramel that have formed.
9. Once the caramel is smooth, turn off the fire and leave it to cool before keeping in an airtight container and store it in the refrigerator.
Mung Bean Crepes
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For the nuoc cham:
3 garlic cloves, chopped
1 1/2 Tbs. sugar
3 Tbs. fish sauce
2 Tbs. rice vinegar
2 Tbs. fresh lime juice
1/4 cup water
1 serrano chili, seeded and thinly sliced
on the diagonal
1 Tbs. grated carrot
1 Tbs. grated daikon
1/2 cup dried yellow mung beans
1 1/2 cups coconut milk
3/4 cup rice flour
2 1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. ground turmeric
1 lb. shrimp, peeled and deveined
2 1/2 Tbs. fish sauce
3 garlic cloves, minced
1/4 tsp. freshly ground pepper
1 large yellow onion
10 fresh button mushrooms
5 Tbs. canola oil, or as needed
2 cups mung bean sprouts
1 head red-leaf lettuce, leaves separated
1/2 cup fresh mint sprigs
1/2 cup fresh cilantro sprigs
1/2 cup fresh Thai basil leaves
To make the nuoc cham, using a mortar and pestle, grind together the garlic and sugar until a paste forms. Alternatively, combine the ingredients in a mini food processor and process to a paste. Transfer to a bowl and whisk in the fish sauce, rice vinegar, lime juice and water. Pour through a fine-mesh sieve into a clean bowl and add the chili, carrot and daikon. Set aside.
Pick over the mung beans, discarding any misshapen beans or grit. Rinse the beans, put in a bowl and add boiling water. Let soak for 30 minutes, then drain.
In a blender, combine the soaked beans and coconut milk and puree until smooth. Add the rice flour, 1 1⁄2 tsp. of the sugar, the salt and turmeric. Process until well mixed. Pour the mung bean batter through a fine-mesh sieve placed over a bowl, cover and refrigerate until ready to use.
In a bowl, combine the shrimp, fish sauce, garlic, the remaining 1 tsp. sugar and the pepper and stir well. Let stand for 30 minutes.
Thinly slice the onion. Remove the stems from the mushrooms and thinly slice the caps.
In a large sauté pan over high heat, warm 2 Tbs. of the canola oil. Add the onion and sauté until light golden brown, 4 to 5 minutes. Add the mushrooms and sauté until they begin to wilt, about 5 minutes. Transfer to a bowl and add the bean sprouts to the bowl.
Wipe the pan with paper towels, return it to high heat and warm 1 Tbs. of the canola oil. Add the shrimp and their marinade and sauté until they turn opaque and are cooked through, about 5 minutes. Add to the mushroom mixture.
In a 10-inch nonstick fry pan over medium heat, warm 2 Tbs. of the canola oil. When the oil is hot, pour in 1⁄4 cup batter and quickly swirl to cover the pan bottom evenly. Cook until the crepe is crisp and brown at the edges and set in the middle, 5 to 7 minutes. Remove from the heat and, using a wide spatula, slide the crepe, crisp side down, onto a platter. Spread 3 heaping Tbs. of the mushroom mixture onto half of the crepe. Carefully fold the crepe over the filling. Repeat to make 3 or 4 more crepes, adding more oil to the pan if needed and evenly distributing the shrimp among the crepes.
Arrange the lettuce, mint, cilantro and basil on plates. The crepes are cut in half, and diners wrap each half with lettuce, garnish with fresh herbs and drizzle with nuoc cham. Serves 8 to 10.
Fish N Chips
Ingredients
4 fish fillet (dory fillets or whatever fillet you fancy)
lemon juice from half lemon
salt to taste
pepper
spices (optional)
Batter
8 tbsp plain flour
3 tbsp glutinous rice flour
1 tbsp rice flour
1 1/2 tsp double action baking powder
1/2 - 1 cup water
Oil for frying
Method
1. Clean and pat dry fish fillets.
2. Marinate the fillets with lemon juice, pepper, salt, pepper and spices for about half an hour.
3. Mix all the flours and baking powder.
4. Slowly add water and whisk till you get a slightly runny batter and leave it aside for 30 minutes.
5. Dip marinated fillets into the batter and deep fry till golden brown.
6. Serve hot with side salad.
The batter will remain soft and slightly crispy even when it is cold.
Ingredients
2 cups cooked rice, (overnight)
1/4 - 1/2 cup mixed vegetables
2 tbsp chopped spring onions
2 eggs, lightly beaten
1 tbsp olive oil
1 tsp butter/margarine
2 1/2 tbsp ready fried crispy garlic chips
2 tbsp light soy sauce
1/2 tsp chicken stock granules
Salt and sugar to taste
A dash of ground white/black pepper
Method
1. Heat oil and butter in a wok and fry mixed vegetables for 1–2 minutes
2. Push aside and add in beaten egg, scramble until cooked
3. Stir in rice and add salt, sugar and chicken stock to taste
4. Add spring onions and fry till all the ingredients are well combined
5. Add fried garlic crisps and a dash of ground white/black pepper to taste
Ingredients
1 cup calrose rice (short grain rice), you can use japanese rice if you want to
1 cup water
Vinegar
3 tbsp rice vinegar
1 1/2 tbsp sugar
1/2 tsp salt
Method
2. Drain the water and add 1 cup of water into the rice and cook it either in the rice cooker, microwave or the on the stove
4. Once the rice is cook leave it covered for about 10-15minutes
5. Fluff the rice with rice paddle and cover the rice pot again with a kitchen towel for another 10minutes
6. While waiting, mix all the vinegar mixture and heat it on the stove until sugar dissolves
5. Transfer and spread rice in a non-metallic bowl, sprinkle the vinegar mixture into the rice and fold rice gently while fanning it
6. Once rice reaches room temperature, the rice is ready to be used. Cover it with a damp kitchen towel if you do not want to use it immediately
Ingredients
Batter
1/2 cup cooked rice
2 1/2 cups coconut milk or water or milk (I used half coconut milk, half milk)
175g rice flour
50g potato starch
1 tsp turmeric powder
1/2 tsp salt
oil
Toppings/fillings
1 medium onion, sliced thinly
200g chicken fillet, sliced (I omitted this)
200-300g small shrimp, remove skin and head
300-400g bean sprouts
1 cup cooked mung beans (I omitted this)
lettuce, mint/basil for garnishing
Batter
1. Put rice and coconut milk in a blender and blend until smooth
2. Mix the rest of the ingredients together and let it rest for about 1/2 hour before use
Pancake
1. Add a little oil to a non stick pan
2. Add some onions, shrimp and chicken, stir fry until 1/2 cooked
3. Add some batter and “twist” the pan so the batter coats the bottom of the pan evenly
4. When the pancake is half cooked, sprinkle bean sprouts and mung beans in the middle
5. Cover and cook over medium heat for about 3-5 mins, until the pancake is crispy
6. Fold the pancake in half and continue to cook for about 1-2 mins and transfer to the plate
7. Repeat same process for the rest of the batter and filling
8. Serve with herbs and dipping sauce
Ingredients
200gm-300gm beef slices (get the one for stir fry)
1 packet rice spaghetti, boiled till cooked and drained well (you can replace this with fresh hor fun/yellow noodles/bee hoon)
chye sim/cabbage/carrot, cut according to your liking
800ml-1ltr water
2 chicken stock cube
3 cloves garlic, minced
1 egg, lightly beaten
2-3 tbsp potato starch mix with water to make it into a paste
2 tbsp oil
salt to taste
Beef seasoning
1-1.5 tbsp worchestershire sauce
1 tbsp dark soya sauce, you can put less or more if you like
1 tsp sesame oil
pepper
Noodle seasoning
2-3 tbsp dark soya sauce
2 tbsp oil
Method
1. Marinate beef with beef seasoning for about 30mins or longer
2. Heat oil in the wok, add cooked noodles/hor fun/bee hoon/yellow noodles and noodle seasoning and stir fry till they are coated with oil and seasoning, put it aside
3. Add 2 tbsp oil to the same wok, add minced garlic and stir fry till fragrant but not burnt
4. Add beef and stir fry till cooked, once cooked remove beef and place it on top of the prepared noodles
5. Add water and chicken cube (you can use chicken stock also) and let it simmer
6. Once simmer, add vege and stir till the vege are half done
7. Lower heat, put 2-3 tbsp of potato starch mix and stir the gravy, if not thick enough add a little bit more starch mix
8. Pour beaten egg and stir it to thread it, add salt to taste
9. Let the gravy simmer and pour over the prepared noodle with beef
10.Serve hot with pickled green chillies
Ingredients
500g rice noodles (I used ipoh hor fun. You can also use glass noodles)
200g fresh prawns, shelled and deveined
3 tbsp dried shrimps, soaked
1 medium size onion, sliced thinly
5-7 clove garlic, chopped
5 tbsp fish sauce
5 tbsp tamarind juice
4 tbsp palm sugar
100-200g bean sprouts
2-3 tsp ground dried chilli (I omitted this because of my kids)
2 large fresh chillies, seeded and sliced thinly
2 large eggs, lightly beaten
prawn stock
peanut oil
Garnish
chopped toasted peanuts
lime wedges
cilantro & scallions
Method
1. Mix fish sauce, tamarind juice and palm sugar till sugar dissolves, set a side
2. Heat oil and stir fry fresh prawns till they turned pink, remove and set aside
3. Fry onions till translucent and add chopped garlic till fragrant
4. Add dried shrimps and stir through for about 1 min
5. Add noodles and toss it with the ingredients in the wok
6. Add a few tbsp of prawn stock to soften the noodles
7. Push noodles aside and pour beaten eggs
8. Once eggs set, scramble and toss it with the noodles
9. Add cooked prawns and pour fish sauce mixture and stir well and ensure that the noodles are well-coated
10. Add bean sprouts, fresh chillies and stir till well blend heat it through for a few minutes. If noodles too dry, add more stock.
11. Serve hot with sprinkle of chopped peanuts, cilantro and scallions and a few squeezes of lime
Ingredients
1 large onion
2 medium garlic
5 fresh red chilli, de-seeded
1 1/2 tbsp ikan bilis, soaked
1 1/2 cm belacan (prawn paste)
1 tsp salt to taste
3-4 cups cooked rice
1 egg beaten
3 tbsp oil
Method
1. Using pestle and mortar, pounded onion, garlic, chilli, salt, ikan bilis and belacan till fine
2. Heat wok with oil and stir fry pounded ingredients till fragrant
3. Add rice, stir till well combined
4. Push rice aside, pour beatened egg
5. Once egg slight cooked, scramble it and mix it with the rice
6. Continue stirring rice but without breaking it till well cooke
7. Serve hot with fish crackers and sunny side up egg
Gravy
Ingredients
500gm sweet potato, wash clean and steam or boil till soft
1 tbsp oats, ground till fine
50ml ketchup
1.5 tbsp sesame seeds, roasted
1.5 l water
a bit of orange colouring (optional)
5 dried chilli
a slice of pineapple
2 green apple
1 red apple
2 tomatoes
2 clove garlic
1 cm ginger
2-4 tbsp brown sugar
salt to taste
Method
1. Grind dried chilli, pineapple, apples, tomatoes, garlic and ginger into paste and put aside
2. Grind steamed/boiled sweet potatoes with water and pour into a pot
3. Add all the ingredients except sesame seed into the the pot and stir till the gravy starts to boil
4. Once gravy starts to boil, add roasted sesame seeds. Make sure gravy is not too thick or too thin
5. Add sugar and salt to taste and adjust accordingly to your taste
Dough
Ingredients
500g all purpose flour
3g instant yeast
1/2 tsp salt
500-600ml water
1/2 tbsp tumeric powder
Method
1. Sift flour with yeast, tumeric powder and salt into a bowl
2. Pour water a little at a time till the batter becomes like a fritter's batter.
3. Cover bowl with cling wrap and leave it to proof for about 2.5hr - 3hr or till double in size
[This dough will be used for some of the rojak ingredients ]
Rojak ingredients without dough - deep fried and drain oil well
2 firm tofu, cut into 4
4 tempe, coat with a bit of tumeric and salt
4 fish cake
4 hard boiled egg
2 boiled potatoes
Rojak ingredients with dough
1/2 cup grated coconut
2 hard boiled eggs
2 boiled potatoes
2 tbsp sesame seed
2 firm tofu
some prawns
a bit of orange colouring (optional)
Method to fry dough ingredients
1. Heat oil in a wok/pot
2. Divide dough into 4 parts
1st part of dough
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- Fry it into balls
2nd part of dough
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- Coat the hardboiled eggs and sprinkle some sesame and fry till crispy
- Coat the potatoes with the dough and sprinkle with sesame and fry till crispy
3rd part of dough
----------------------
- Coat tofu with dough and put one prawn and fry till crispy
4th part of dough
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- Add grated coconut and sesame seeds, shape into strips and fry till crispy
Garnishes - cut/slice into bite size
salad leaves
onions
green chilli
cucumber
Ingredients
Fish
1 large fish fillet
1 egg,lightly beaten
cornflour
Oil for frying
Sambal
5 fresh chillies, can mix with both green and red for colour
3 shallots
1 clove medium garlic
1 cm ginger
juice from 1 lime
1-2 tsp sugar
1 tsp salt
1-2 tbsp oil
Method
Fish
1. Clean and pat dry fish fillet
2. Coat with cornflour, dip in egg mix and coat with cornflour again and deep fry till golden. Set aside.
Sambal
1. Heat oil and stir fry all the ingredients till soft and slightly brown
2. Drain the fried ingredients and place them in a food processor or use the pestle and mortar
3. Add sugar and salt and grind them if using the food processor or pound them if using pestle and mortar.
4. Add lime juice into the paste and mix throughly
5. Spoon paste onto the prepared fish
6. Serve hot
This is generally a basic recipe. There are many vesions of it. Some people like to add crushed blackpepper, salted vegetables and other local herbs.
Ingredients
Grind the following
2 tbsp oil
10 dried chillies, soaked
1 piece belacan, about 2x2 cm
1 medium onion or 8 shallots
2 cm fresh tumeric
1 lemon grass, bruised
1.5 cm galangal (lengkuas/blue ginger), bruised
1 tsp salt
1 tbsp sugar
1/2 almost ripe pineapple
handlful of laksa leaves (daun kesum)
2 cups water
1 heapful tsp tamarind, mixed with 1/2 tea cup water to extract juice
4 small pieces stingray(ikan pari) or spanish mackerel
Method
1. Heat oil in a pot ad fry found ingredients, lemongrass and galangal till fragrant
2. Add salt, sugar, pineapple and water
3. Cover pot and boil for about 3-5 minutes
4. Add tamarind juice, fish pieces and laksa leaves cover and boil for a few minutes over low heat 5. Remove from heat once fish is cooked
6. Serve with hot steamed rice
Original doesn't use caramel but has 2 tbsp mirin and 1 tbsp sake (i think).
Ingredients
1 salmon fillet abt 200-300gm, cut into pieces (not too small)
salt & pepper
3-5 heapful tbsp cornstarch
Oil for deep frying
Sauce
3-4 tbsp vinegar (lesser if you don't want to be too sour)
2 tbsp light soya sauce
2 tbsp caramel (more if you like it abit sweet)
2 small dried chillies/pepper flakes (cut the chilli into thin slices)
Method
1. Marinade salmon pieces with salt & pepper
2. Put cornstarch into a plastic bag and add the fish pcs into the bag
3. Leave some air and shake the bag to coat all the fish pieces
4. Deep fry the fish pieces till golden brown
5. While waiting for the fish pieces to cook, mix all the ingredients for the sauce
6. Once fish is cooked, drain and immediately put the fish pieces into the sauce while they are still hot and toss it to coat
7. Serve with rice or porridge
The next time I make this, I will add abit of hoisin sauce too. It would give the dish more flavour. Just my thoughts 8-)
Ingredients
8 medium grey prawns, deveined and leave the tail intact
2 large squids, cut into rings
80gm fish fillet, sliced into 1.5 inch chunks, seasoned with salt, pepper and cornstarch
yellow capsicum, cut into bite sizes
1 large onion, sliced
2 clove garlic chopped
1.5 tbsp chilli paste
some parsley, chopped
2 tbsp oil
Sauce
2 tbsp tomato ketchup
2 tbsp chilli sauce
3 tbsp oyster sauce
juice from 1 large lime
a few dashes of sesame oil
Method
1. Heat oil in a pan, stir fry prawns till pink, remove and put aside
2. Stir fry squid rings till half cooked, remove and put aside
3. Stiry fry fish pieces till half cooked, remove and put aside
4. Put 1 tsp of oil, add chilli paste
5. Once oil separates, add onion and garlic and stir fry till fragrant
6. Add a bit of water and add all the seafood items and stir slowly without breaking the fish slices 7. Mix all the sauce ingredients and put it aside
8.Add capsicum pieces and stir for 2 minutes, the pour sauce over and stir will well incorporated
9. Lastly, add chopped parsley, give it a few stir and serve hot
Nonya Kaya
Ingredients
1 cup coconut milk (about 250ml)4 eggs (60g or 5 for 50g)
1/2 cup sugar (can replace with brown sugar if you like brown kaya)
2 pandan leaves, cut into small pieces (can put more if you want it to be very fragrant)
Method
Mix all the ingredients above till well blend and pour in the inner pot of the slow cooker or breadmaker pan.
Slow cooker - turn dial to low and let it cook for 7-8 hours or overnight
Breadmaker - select the JAM setting and let it cook.
The final product will be a little lumpy, if you like it smooth, blend the kaya. Otherwise, use a whisk to whisk it to get the consistency you like.
I find the taste quite similar to the ones from killiney road. Really worth the try
Cải Chua (Pickled Mustard Greens)
Ingredients:-approx. 2lbs Chinese mustard greens
-50g salt (about 3 tbs)
-50g đường thẻ (Chinese brown sugar)
-3 tbs vinegar
-1 liter (4 cups/1kg) water
What to Do:
Cut greens into bite size pieces (optional) and blanch. In a pot, boil together salt and sugar until sugar dissolves. Cool brine completely before adding vinegar. In a clean jar add blanched and drained greens and brine. Use something to submerge the greens in the brine completely (they tend to float). The brine should cover the greens by about 1/2", make more brine if needed. Cover and leave allow the greens to mature within a week (speed depends on temp.). You will notice the brine will turn cloudy within a few days and then it will become clear again. The greens are ready to serve once the brine returns to its clear state. The longer you allow the greens to mature the more sour the end product will be. Once the greens are as sour as you like, store them in the fridge to stop it from becoming more sour.
Note:
The brine can be used twice. After you finish enjoying your first batch, just blanch more greens and add it to the used brine. You can also add bean sprouts to the brine to make dưa giá (pickled bean sprouts).
Dưa Giá (Pickled Bean Sprouts)
There are 2 methods to make pickled bean sprouts. The first method is more traditional, and requires more time than the second method. Ingredients (same for both methods):
-2lbs bean sprouts
-2 carrots
-1 small bunch chives or green onions (about 100g)
-3 cloves garlic (optional)
-3 chilies (optional)
-1 tsp salt
-3 tbs sugar
Getting Ready:
Crush and mince garlic and chilies. Wash and drain bean sprouts. Cut carrots into thins strips, cut chives into 2 inch long pieces. Mix together bean sprouts carrots and chives with garlic, chilies, salt and sugar.
Method 1:
Add everything into a clean container, the fill with rice water (water from washing rice before cooking). The sprouts should “ripen” within a day or two.
Method 2:
After mixing all ingredients together, add ¾ cup vinegar and toss well. Toss the sprouts every hour or two. The sprouts should wilted and ready within a few hours.
Bánh Cuốn (Savory Rice Rolls)
-1/4lb ground pork
-1/2 large onion
-100g chinese black fungus (woodear mushrooms)
-1 tbs fish sauce
-1 tsp pepper
-salt and sugar to taste
*Chop onion and fungus. Heat 1 tbs oil in a pan add meat and stir fry for a few mins, add onion, fungus, fish sauce, and pepper. Continue to stir fry on high heat until the onions are transparent. Add salt and sugar to taste.
For the “Wrappers”:
-150g rice flour
-100g tapioca starch
-4 cups water (960g/ml)
-1 tbs oil
-1 tsp salt
*Mix everything together, rest for 1/2 hour before making wrappers.
Making the Wrappers:
There are 2 ways to get this job done. The first is the easiest, but taste wise, the second method is the best.
1) Easiest, use a non stick frying pan, heat over medium heat pour in about 3 tbs batter. Tilt and the pan in a circular motion to cream a even round wrapper. Cover for 1 min, “flip” the wrapper out onto a serving try, add filling and roll. Roll and as you make the wrappers.
2) Fill a pot half full with water. Tightly tie a thin piece of cloth on top of the pot. Bring the water to a boil, ladle on some batter and spread it around (the batter will drip to the bottom). Steam for a few mins, now the real work begins. ;) Ladle on some batter and spread it thin, cover and steam for a minute or two. Add filling and roll (using a thin spatula dipped in water). Carefully transfer the rolls onto a plate.
To Serve:
Serve with cooked beans sprouts, fish sauce, chả lụa (Vietnamese ‘ham’), meat floss, and fried shallots.
Nước Mắm (Basic Fish Sauce and Variations)
This sauce is used to accompany various Vietnamese dishes. Often called “nước chấm” (dipping sauce), nước mắm pha (mixed fish sauce), or nước mắm chua ngọt (sweet and sour fish sauce. There are many variations of nước mắm, but it all starts off from the “basic recipe”.
Ingredients:
-1/2 cup water or coconut juice or lime soda (such as 7-up or sprite)
-1/4 cup sugar (reduce if using coconut juice or pop)
-3 tbs fish sauce
-2 cloves garlic
-2 Thai chilies (optional)
-flesh from ½ lime (or juice)
What to Do:
Finely mince garlic and chillier (or use chillier paste instead). Crush together sugar and lime flesh, add garlic, chilies and water. Add fish sauce last and stir everything together. Give the sauce a taste, all flavors (sweet, salty, spicy and sour) should be equal.
Note:
All measurements are approximate as the saltiness of fish sauce depends on the brand. Adjust sauce to “match” the flavors of the dish it will be accompanying. For example, if the dish is already salty then the sauce should be more sour and sweet than salty. If the dish is sour than the sauce should be more sweet and salty than sour. Adjust the measurements accordingly.
For vegetarian dishes, replace fish sauce with soy sauce and omit garlic (if you’re a Buddhist vegetarian).
Different Variations:
Nước Mắm Gừng (with Ginger):
Reduce garlic and chillies by ½, and add 1 tbs fresh ground or mince ginger. This sauce is usually served with dishes that have duck as the main ingredient.
Nước Mắm Me (with Tamarind):
Use the flesh of sour tamarind instead of lime. Soak the tamarind in water which will be used to make the sauce (1/2 cup) until soft and filter before using.
Deep Fried Wonton
As a snack, these little dumplings are simply delicious eaten with tomato sauce.
Ingredients:
36 won ton wrappers (approximately)
Filling:
250g chicken mince or pork mince
1 tbsp minced ginger
1 tbsp soy sauce
1 tbsp oyster sauce
1/2 tsp sesame oil
1/2 tsp ground white pepper
1/2 tsp sugar
Method:
Mix the filling ingredients together. Wrap the wontons and deep fry them at 180C until golden brown. Drain and serve with sauce of your choice.
Bò Cuốn Lá Lốt (Beef Wrapped in Lá Lốt Leaves)
Ingredients:-1lb beef
-3 cloves garlic
-1 shallot
-1 tsp minced lemongrass
-1/2 tsp salt
-1 tsp fish sauce
-1/3 tsp shrimp paste
-1/2 tsp 5 spice powder
-2 tsp sugar
-1 tbs oil
-1 tsp pepper
-40-50 lá lốt leaves
-40-50 peppercorns
-Bamboo skewers
What to Do:
Slice beef into thin slices. Grind garlic, shallot and lemongrass together with all other seasonings except peppercorns. Add this mixture to beef and marinate for a few hours. Wash la lot leaves. Put a slice of marinated beef in the middle of each leaf, add 1 peppercorn and roll up. Skew onto a bamboo skewer. Grill until golden and serve with noodles (bun), herbs, sprouts, and mắm nêm or fish sauce.
Bánh Xèo (Vietnamese Crepes)
Batter:-1 cup cooked rice
-5 cups coconut milk or water or milk
-350g rice flour
-100g potato starch
-2 tsp turmeric powder
-1 tsp salt
Sườn Nướng Xả Ớt (Spicy Grilled Lemongrass Ribs)
This recipe is delicious with all meats not just pork ribs. Ingredients:
-1 -1/2lb pork, beef or chicken
-4 cloves garlic
-1 spring onion
-3 tbs sugar
-3-4 tbs fish sauce
-1 stalk lemongrass
-Thai chilies
-1/2 tsp pepper
What to Do:
Finely chop garlic, onion, lemongrass and chilies. Briefly crush spices using a mortar and pestle. Add sugar and fish sauce and give the a taste test. The sauce should be on the “heavy” side (a little too sweet and salty), because when you add the meat it “lighten” the flavors a bit. Add meat and toss well, marinate for at least an hour, before grilling.
Bò Kho (Vietnamese Beef Stew)
Ingredients:
-1lbs beef brisket + 1lb beef tendons (or 2lbs beef brisket)
-4 carrots
-3 star anise
-1 stick of cinnamon about 4 inches long
-2 stalks of lemongrass
-1 can (8oz) tomato sauce
-1 large onion
-1 thumb size piece of ginger
-3 cloves of garlic
-1/2 tsp salt
-1 tbs dark soy sauce
-1 tbs oyster sauce
-2 tsp sugar
-“liquid” (water, coconut juice or broth)
Khổ Qua Xúc Hột Gà (Bittermelon Omelette)
This dish is traditionally made with duck eggs as they are cheaper than chicken eggs. However, in the
Ingredients:
-1 bittermelon
-1/2 medium onion
-4 eggs
-1 tbs fish sauce
-1 tsp sugar
-1/2 tsp pepper
-pinch of salt
-cooking oil
What to Do:
Wash and slice bittermelon in half lengthwise then remove seeds and slice diagonally into thin pieces. Peel onion and slice thinly like bittermelon. Mix together bittermelon and onions. Beat together eggs, fish sauce, sugar, salt and pepper. Add a little oil into a non stick pan, stir fry some bittermelon and onion until fragrant, add some egg and rotate the pan so that the eggs glace the pan’s surface. Cover and cook on medium heat for a few mins. Remove with a spatula and repeat until done.
Xôi Gấc (Coconut Sweet Rice Dyed with Baby Jackfruit)
Although called “baby jackfruit” gấc is not a related to the jackfruit (mít) family at all. It is only called baby jackfruit because it resembles a small jackfruit. A Gấc fruit grows on vines and has reddish-orange flesh which is used as a natural food coloring. You can usually by Gấc in the frozen section of well stocked Asian markets. If gấc is unavailable just dye the rice with orange and red food coloring, omit the wine. Because of its lovely red color, this type of xôi (steamed sweet rice) is usually served during wedding celebrations.
-300g sweet rice (aka glutinous rice)
-100g sugar
-100g coconut milk
-1/2 tsp salt
-50g baby jackfruit flesh (Gấc)
-1 tsp cooking wine
-grated coconut, sesame seeds
What to Do:
Savoury Onion Pancakes 蔥油餅
I first learned to make the Chinese Savoury Onion Pancakes using this recipe at 克萊兒的點心小棧.
Translated from the Chinese recipe '蔥油餅' (originally from 中華穀類食品工業技術研究所, Taiwan, with additional comments by Tracy Poling) at 克萊兒的點心小棧, Canada.
Makes 4 pancakes.
[Ingredients]
Pancake Dough:
250g plain flour
100ml boiling (100°C) hot water
90ml (approx.) cold water *, adjust as necessary to get a soft dough
* The cold water may be substituted with 1 egg (lightly beaten) + about 30ml - 40ml cold water.
Filling:
3 - 4 stalks green onions (scallions), use green parts only
1 - 2 tablespoon(s) cooking oil, melted lard or melted ghee
1 tablespoon salt, or adjust to taste
sugar (original recipe use MSG)
sesame seeds (optional)
http://cafeoftheeast.blogspot.com/
[Preparation]
Pancake Dough:
1. Sift plain flour. Pour hot water into the flour and use a chopstick to stir until all the flour is moistened. Gradually add cold water and knead in until a very soft, smooth dough is formed, you may need more or less water.
2. Divide the dough into 4 equal portions. Round each into a ball and rest for about 1 hour, covered.
3. Grease the working bench and your hands with cooking oil. Take a ball of dough and press down to flatten, then press out slowly on the bench into a very thin dough layer of about 20cm x 25cm rough rectangle. The original recipe suggests not using rolling pin for this, as apparently the pancake will taste better if you do the stretching using your hand! Of course if you know how to throw and spin to stretch the dough into thin layer like the roti canai/prata man, that should work even better!
4. Rub the dough layer with about 1 teaspoon cooking oil, then rub about 1 teaspoon salt and a pinch of sugar over that, then sprinkle enough chopped green onion evenly over the surface. Make into a pancake as shown in the step-by-step images below. You may sprinkle a little sesame seeds on the surface of the pancake if you like. Repeat with the rest of the dough layers. Rest the pancake for about 30 - 40 minutes before pan-frying. At this stage also, the pancakes can be frozen if you make extra.
5. Heat a little oil in the frying pan, put the pancake in (how thin or thick the pancake is up to you), cover with lid and pan-fry until golden brown, turn over and pan-fry the other side. If you are pan-frying frozen pancake, no need to defrost – pan-fry straight out of the freezer, but sprinkle a little water over the pancake when pan-frying. Once the pancake are fried, you can pressed it lightly towards the centre to separate the layering inside the pancakes before serving.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Canh Khoai Mở (Fat Potato Soup)
-1 khoai mở about ½ lb
-1/4 lb each: shrimp prawns, ground pork
-ngò gai, ngò om, lá quế, green onion (sawtooth herb, rice patty herb, thai basil)
-1 green onion
-1 tsp oil
-1 tbs fish sauce
-1 tsp sugar
-salt and pepper to taste
-5-6 cups water
What to Do:
Peel and mince shrimp with pork. Wash and crush onions. Heat oil in a pot, fry onion until fragrant, add shrimp and meat. Add fish sauce and water and wait for the soup base to boil. Meanwhile, wash peel and scrape the khoai mở using a spoon. After most of the yam’s flesh has been scraped, cut whatever is left behind (to small to scrape) into small bite size pieces and add to soup base. Once the soup comes to a boil, skim the surface and stir in the scraped yam flesh. Bring the soup back to a boil, add salt and pepper to taste. Sprinkle with chopped herbs and green onions (mentioned above) before serving.
Note:
Due to the starch from the yam, this soup should have a smooth yet thick texture, somewhat like Chinese style soups or congee.
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