Sunday, March 17, 2024

Eggplants with Eggs (Cà tím với trứng) Recipe

 


Ingredients
4 Eggplants 
2 Eggs
2 Tbsp. Olive Oil
2 Tbsp. minced Garlic
3 Tbsp. Water (add more as needed)
1 tsp. Sugar
1/2 tsp. Salt
1 tsp. Mushroom Seasoning
1 tsp. Fish Sauce
chopped Green Onions
Ground Black Pepper

Fill a large bowl with water and add in some Salt.  Peel and cut 4 Eggplants (1.5 lb.).  Rinse and drain out the water and set aside. 

Beat 2 Eggs in a small bowl. 

Add 2 Tbsp. Olive Oil into a pan, set heat at medium high.  Add in 2 Tbsp. minced Garlic.  Sauté for a few seconds. Add in the Eggplants  and stir the Eggplants around.  Then add in 3 Tbsp. Water. Add more as needed to cook the Eggplants. Close the lid on top to let it cook through.  Open the lid after a few minutes and add in 1 tsp. Sugar, 1/2 tsp. Salt and 1 tsp. Mushroom Seasoning. Add in 1 tsp. Fish Sauce into the Eggs. Optional, add in some chopped Green Onions and Ground Black Pepper into the Eggplants. Then add in the Egg mixture. Cover and let it continue to  fully cook.  Add in some more chopped Green Onions and Ground Black Pepper.  Serve and enjoy!






Monday, March 11, 2024

Ramen with Bok Choy in Ginger Sauce (Mì ramen nấu với bok choy và nước sốt gừng) Recipe

 


Ingredients
3 Ramen Noodles 
Sesame Oil
1 Tbsp. Olive Oil
1 Tbsp. minced Garlic
5 Large Shrimp (peeled and deveined) 
Cilantro
Green Onions
3 cups Bok Choy
2 1/2 tsp. Sugar
4 Tbsp. Ginger Sauce
2 tsp. Mushroom Seasoning
Ground Black Pepper

Boil 3 Ramen noodles, rinse and drain out the water.  Add some Sesame Oil, mix and set aside. 

Add 1 Tbsp. Olive Oil into a wok.  Add 1 Tbsp. minced Garlic. Sauté for a few seconds. Add in 5 Large Shrimp. Cook on medium high heat. Add in some Cilantro and Green Onions. Add in 3 cups Bok Choy.  Add 1 1/2 tsp. Sugar and 2 Tbsp. Ginger Sauce.  Mix and add in 1 tsp. Mushroom Seasoning. Continue to mix.  Add in the cooked Noodles. Add in 2 Tbsp. Ginger Sauce, 1 tsp. Sugar and 1 tsp. Mushroom Seasoning. Continue to mix on medium high heat for 1-2 minutes.  Add some Ground Black Pepper.  Remove from heat.  Serve and enjoy!






Saturday, March 2, 2024

Ginger Sauce (Nước sốt gừng) Recipe

 


Ingredients

Ginger
2 Tbsp. Olive Oil
1 Tbsp. chopped Shallots/Garlic
4 Tbsp. Oyster Sauce
1 Tbsp. Chili Sauce
1 Tbsp. Soy Sauce
2 tsp. Sugar
2 Tbsp. Water
1/2 tsp. Dark Soy Sauce

Peel 1 large Ginger. Cut and place a in a food processor.  Finely chop, pour some hot water over the ginger.  Place in a cheese cloth, squeeze out the water and set aside. 

You should have about 2 Tbsp. of Ginger extract and 2 Tbsp. of chopped Ginger. 

Using medium heat, add in 2 Tbsp. Olive Oil into a sauce pan. Add 1 Tbsp. chopped Shallots/Garlic. Sauté for a few seconds, add in the chopped Ginger. Add in 4 Tbsp. Oyster Sauce, 1 Tbsp. Chili Sauce, 1 Tbsp. Soy Sauce, 2 tsp. Sugar, 2 Tbsp. Water, 1/2 tsp. Dark Soy Sauce and mix. Add in 2 Tbsp. Ginger extract and remove from heat.  Store in a sealed container until you’re ready to use.  







Monday, February 19, 2024

Vietnamese Dry Egg Noodles (Mì khô) Recipe

 


Ingredients
Egg Noodles
cooked Pork
Bok Choy
Pinch of Salt
Green Onions
Garlic Oil
5 Shrimp
Quail Eggs
Pork Soup
Vietnamese Dry Noodle Sauce
Jalapeño
Cilantro
Lettuce

Cut the Jalapeño, Cilantro and Green Onions. Set aside. 

Fill a pot with water, add in a pinch of Salt and Garlic. Boil 5 Large Shrimp. Set aside. 

Cut some cooked Pork into thin pieces and boil some Quail Eggs.  Set aside. 

Cook some Pork Bone Soup and set aside. 

Blanch some Green Onions and Bok Choy.  Boil some Egg Noodles. 

Place the Egg Noodles in a bowl.  Add in 1 tsp. Garlic Oil and Vietnamese Dry Noodle Sauce.  Mix. Assemble the bowl by adding some Lettuce, Shrimp, Pork, Quail Eggs, Bok Choy, Green Onions, Jalapeño, Cilantro and Crispy Shallots.

Serve with a bowl of Pork Bone Soup. Enjoy!





Friday, February 9, 2024

Vietnamese Coconut Candy Gac Fruit Flavor (Mứt dừa gấc) Recipe

 


Ingredients
2 Mature Coconuts (25 oz Coconut Meat)
10 oz Sugar
1/2 cup Gac Fruit Meat
Salt

Open 2 mature Coconuts.  Get the meat out, clean the meat until you have only the white flesh.  Peel the meat into ribbon strips. Place in a bowl with water and add in a pinch of Salt. Let it soak for 15 minutes.  Drain out the water. Set aside to dry.  

Place coconut in a large bowl, you should have about 25 oz. of Coconut Meat.  Add in 1/2 cup Gac Fruit meat.  Mix well.  Set aside for 15 minutes. 

After 15 minutes, add in 10 oz. Sugar.  Set aside for 2 hours. After 2 hours, place in a large wok.  Cook on medium heat.  Add in 1 tsp. Salt.  Mix well.  Stir constantly until the coconut caramelized.  Remove from heat and enjoy.