Sunday, May 25, 2008

Trứng Nhồi Chả Cá

Fish Paste stuffed Eggs

5 hard boiled eggs, cut in half lengthwise
1/4 lb fish paste
4 fresh water chestnuts, julienned
2 green onions, chopped
1 sprig cilantro, chopped
vegetable oil
salt and pepper to taste

Combine fish paste, water chestnut and green onion in a bowl, add salt and pepper to taste. Remove the egg yolks from the egg halves. Stuff the egg whites with the mixture, forming a slight mound. Fry in hot oil, deep enough to cover the mixture, fish side down until golden brown, turn over and fry the egg side until golden crisp.
Sprinkle chopped cilantro and grated egg yolk on top. Serve with sweet and sour sauce or cucumber fish sauce.

Friday, May 23, 2008

Canh Bò Rau Củ

Beef and Vegetable Soup

3 T-bones (from the steaks)
and a few cubed beefsteak
(this is what I have in the fridge, you can use beef stew meat instead)
2 small carrot, cubed
1 small daikon, cubed
2 red potatoes, cubed
1 spring onion, chopped

Sunday, February 10, 2008

Monday, December 24, 2007

Ngỗng Nướng Cam

Orange Roasted Goose

Thursday, November 22, 2007

Thanksgiving Feast 2007

Vietnamese Pumpkin Soup
Autumn Salad with shrimps
Dijon Mustard Turkey
Homestyle Gravy
Mushroom Cornbread stuffing
Shanghai Cranberry Sauce
Green bean Casserole
Baked Japanese yam with scallion oil
Japanese Scalloped corn
Chocolate Raspberry pie

Vietnamese Pumpkin Soup

6 cups chicken broth
3 cups pumpkin
1/2 cup boiled peanut
1 cup onion, chopped
1/2 cup coconut milk
salt and white pepper to taste

1) Cook peanut, pumpkin, and onion in chicken stock until nicely soft (20 minutes). Remember to soak peanut for couple hours before cooking, it takes much longer to cook than pumpkin.
2) Use mixer to puree soup.
3) Put back to simmer for a few minutes, add coconut milk. Season with salt and pepper.
Option: Use a large hollowed pumpkin for the soup, warm up in 350 degree oven for 20 minutes before serve.

Autumn Salad with Shrimps
8 cups mixed greens
1 cup shredded carrot
1 cup cooked shrimps
2 hard boiled eggs, sliced
1 can pear
1/4 cup roasted walnut
1/4 cup rasin
5-6 prunes, chopped
French dressing

Top salad greens with shrimps, eggs, nuts, fruits and dressing. Mix well when served.

Dijon Mustard Turkey
1 fresh young turkey, 10 lbs
2 T dijon mustard
2 lemon
1 t paprika
1 T chopped fresh rosemary, oregano and thyme
1 gallon brine

1) Soak turkey in brine for 10 hrs. Make sure you have a big enough container for your turkey and enough brine to cover ans also enough room in you refrigerator for it. If not, use a bag and put in you cooler.
Brine: 4 cups orange juice, 1 cup table salt, 1/2 cup sugar and enough water to cover turkey (about 1 gallon all together). Make sure salt and sugar all dissolved.

2) Rinse the bird throroughly, pat dry and massage the bird with fresh squeezed lemon juice, dijon mustard, chopped fresh rosemary, oregano, thyme. Finish with a coat of papprika.

3) Turn oven to 475 degrees. Cover turkey breast and wings (or you can fold wings back) with foil. Bake for 30 minutes, reduce to 350 degree. Bake for 1 hr 45'. Remove foil. Brush butter or oil on turkey (after basting, if you do). Bake for 30 more minutes.

4) Remove and let turkey stand for 20 minutes before carving. Reserve pan drippings for gravy.

Baked Japanese Yam with Scallion oil

6 Japanese yams
2 T scallion oil
salt and pepper

Bake yams in 350 degree oven for 45 minutes. You can prick yams before baking (optional). Make a slit along yam, use a kitchen towel to push the ends to make yam open up. Season scallion oil with salt and pepper, stir in yam with a fork.

Shanghai Cranberry Sauce

4 cups fresh cranberry (1 12 oz bag)
1.5 cups sugar
1 cup water
1 cinamon stick
12 kumquat candies, cut in half
1 T port or cognac

Wash cranberry and place in a sauce pan with sugar, water and cinamon stick. Stir and simmer until cranberry bursts (about 10 minutes). Add kumquat candies and cognac in, stir well. Chill and serve.

Thursday, November 15, 2007

Gà Ram Hành

Sauteed Onion Chicken

4-5 boneless, skinless chicken thighs
1/2 onion, minced
2 cloves garlic, minced
1 T caramel sauce (light)
1 T vegetable oil
1 T Vietnamese coriander leaves, schiffonaded (optional)
Salt, pepper, fish sauce, sugar

1) Wash and cut chicken thigh into strips (or any size and shape you want).
2) Heat 1 T oil over medium high heat, add garlic and stir-fry until fragrant. Add chicken and saute for a few minutes. Add onion and cook until liquid is reduced. Add caramel sauce (if you are making it fresh, make it lighter than you normally do). Season with salt, pepper, fish sauce and sugar to your taste.
3) Top with Vietnamese coriander leaves, then serve.