November 24, 2011

Thanksgiving Turkey


1 fresh turkey about 20 lbs (Costco)

3 -4 lemons & 1 Tbsp salt for cleaning

For Marinate:

seasoning salt
hoisin sauce

For Stuffing and Bedding

2 orange
3 onion
1 bunch of celery
1 lemon for baking
4 carrot

for Rubbing before cooking

2 Tbsp melted butter
annatto oil

Follow instruction from turkey package, squeeze lemons then salt all over the turkey then wash it all off.

Truss the turkey - Breast side up, with a long string fold in 1/2 hook onto the neck go down the leg, tie it 2X , around the leg pull it in, then the other leg, tie it together, go up and around the little part of the wing, flip over then tie it, bring it down the end (butt) then turn around tie it again (surgeon knot) or better yet look at this video hihi

Put turkey in a baking pan, rub turkey with seasoning salt all over the turkey inside and outside, even inside the meat under the skin on the breast (it is ok that the turkey is a bit wet - so it will hold the salt), put the whole turkey with baking pan into then a 13 gallon trash bag, close it tightly and put it in the refrigerator for about 2 days .

Take the turkey out of refrigerator 2 hours before baking .

In the mean time, cut up all the other ingredients into 4th or 6th stuff at least 1 orange, 1 onion, 1/2 lemon, 2 or 3 pieces of celery, 1 carrot inside the turkey and let the rest lay it on the disposable deep baking pan for turkey then the turkey breast side up, add 1 can of chicken broth on the bedding along with 2 Tbsp chicken seasoning and 2 tsp of salt be sure to put the disposable pan onto the baking pan so that it strong enough to move in and out of the oven .

Turn oven to bake at 325F degree

Rub the turkey on top and underneath the skin with 2 tbsp melted butter then annatto oil*** on top of the skin only to color the whole turkey .

Bake about 4-4 1/2 hours

While baking remember to baste the turkey, use the turkey baste to squeeze the juice from the bedding into the inside of the turkey, you can also try to taste the juice to make sure it is well seasoned, this will make the turkey tasty and juicy.

At any moment you see any part of the turkey dark enough, cover that part with foil so that it won't get burn . Keep on cover the turkey until it is to the color you want.

At the last moment, you can also turn the oven to broil at 500F, so that the heat will start from the top, this will make the turkey brown but it also will burn it so be sure to watch it minutes to minutes. (I would open the oven and look at it will the broil is on)

--Use the cooking thermometer to test and see if the turkey is about 150 to 160 - this will insure that the turkey is cooked . Press it deep inside the turkey leg to read the temperature .

***to make the annatto oil - in a medium heat pan add 3 Tbsp olive oil, when oil hot enough turn the fire off then put 1n 1 tbsp annatto seed, mix well until the color turn orange (only use the oil discard all the seeds)

November 23, 2011

Mỳ tteokbokki (Korean food)

Just found this on kenh 14 - wil try to make it one day

Cay xè mỳ tteokbokki ăn hoài không chán
00:01:00 22/11/2011

Haltom - Theo PLXH

Trời lạnh mà măm măm món này là ngon lắm í!

Chuẩn bị những nguyên liệu sau:

- 200gr bánh gạo tteokbokki

- 100gr cá viên
- 1 túi mỳ udon

- 1 quả trứng

- 10gr tương ớt Hàn Quốc (có thể thay bằng ớt trưng hoặc tương ớt bình thường cũng được)
- Dầu mè, hành lá, tỏi, ớt, gia vị

Đến phần hành động này: >:D<

Bước 1:

- Luộc trứng rồi cắt đôi, còn hành lá thì các bạn cắt thành từng đoạn chừng 4cm này.

Bước 2:

- Tiếp đó, luộc chín mỳ udon và để ráo nước.

Bước 3:

- Đun nước với tương ớt rồi cho bánh gạo và cá viên vào đun cùng nghen.

Bước 4:

- Sau đó, cho cả hành và tỏi vào nữa.

Bước 5:

- Cuối cùng, mình cho mỳ udon vào đun cùng tới khi nước gần cạn hết thì nêm dầu mè cho vừa ăn nhé!
Cho ra bát và xếp trứng vào thôi nào!

Ực ực...

Chúng mình có thể thay thế cá viên bằng tôm viên cũng được nha!

HaiNam Chicken and Rice/ Com Ga` Hai Nam

Serves 8-10 (our family)


2 whole chicken - rub a bit of seasoning salt, garlic and onion powder
about 2 inches ginger peeled and sliced
1 onion cut in quarter (4)
4 tsp salt
2 Tbsp fish sauce


8 cups long-grain rice - rinsed and rained
Chicken fat
5 Tbsp finely chopped garlic
4 Tbsp finely chopped ginger
4 Tbsp finely chopped shallot
10 cups seasoned chicken broth (add about 2 Tbsp chicken seasoning, 2 tsp salt, 1 tsp sugar to chicken broth or when it taste good enough)

In a pot big enough to fit 2 chicken add water bring to broil, add onion and garlic then add chicken . Wait until the water boil again then cook for about 10 minutes. Turn off the heat then put the lid on pot soak the chicken for another 15 to 20 minutes.

Take the chickens out of the pot then soak it in a bowl of cold water, take the chickens out and drain well then cover with plastic wrap until ready to eat . When ready to eat cut into bite side or shredded the chicken as you wish

In a large pot (15qts) add oil and the chicken fat then add shallot, garlic , ginger and rice stir continuously until fragrance then add 10 cups of seasoned chicken broth stir until boil then close the lid turn down heat to medium-low until ready to eat . (be sure to watch the rice so that it won't burn but don't open the lid in the beginning)

Dipping Sauce

3 Tbsp fish sauce
3 Tbsp sugar
1 Tbsp vinegar
1 Tbsp lemon juice
1 Tbsp finely mince garlic
1 Tbsp thin shredded ginger
1 Tbsp chili garlic sauce

November 9, 2011

Crisp Roasted Pork/ Thit Heo Quay

Seasoning powder - 1 part seasoning salt, 1 part 5 spices and 1 part roast red pork seasoning mix ; mix all three ingredients together then put it in the jar so we can use it any time we need.

1 piece of pork belly (the piece with the bone is best since it will be less fat)
seasoning powder (above)
Hoisin sauce

Wash pork with salt or white wine if you wish, then rinse . Do Not need to dry the meat, let it wet a bit then rub the seasoning powder all over the meat including skin, then rub hoisin sauce over the meat part, do not rub it on the skin part ... leave in refrigerator to marinate overnight.

To bake:

Turn on oven to bake at 350 degree

Put foil over the cooking tray, spray the foil with cooking oil and a bit of olive oil put meat on the tray skin side down cook for about 15 minutes, then turn the skin side up, get a cookie rack put it on the tray, then put meat over the rack cook for another 20 minutes . Use the fork to poke all over the skin then cook for another 30 minutes or until cook (poke fork into meat and the water from meat is white not red) .

Turn oven to broil 500 degree - let it broil for 5 minutes, at this time you can let the oven open and keep on watching the skin if it turning dark cover that part with foil, continue to cook until the skin is hard scrip (this is a very critical time, make sure that you are watching it because it will burn easily and it is not right the skin wont be crisp .

*** For our family - we need two pieces of meat :)

November 2, 2011

Char Shiu Pork

4 lbs pork bottom butt - cut in strip (about 4 pieces)
1 bag Roast red pork (Lobo)
4 Tbsp water
1 tsp 5 spices
2 Tbsp wine (Mai Que Lo (wine soak in 5 spices))
5 Tbsp brown sugar or (cooking sugar from korean)
5 Tbsp Hoisin sauce
1 piece of ginger (about a size of a thumb, slice then smashed)
2 Tbsp minced garlic
1 tsp salt

1 Tbsp sesame oil

Mix all ingredients together except oil, add pork then oil - overnight

Turn over 350 degree cook about 30 turn it over then cook another 20

To make the pork look nice, I pan fried it to the color I want

As for the sauce, I took the marinated sauce, cook it until boil then put it through a sifter to get just the water then cook it down until thicken

Stuffed Tomatoes

12 Tomatoes


1 lbs grind pork butt
1 Tbsp fish sauce
1 Tbsp soy sauce
2 tsp sugar
1 egg
1 tsp cornstarch
minced garlic, ginger, onion
4 ears of dry black mushroom
1 small package of cellophane (bean thread) noodles

soak black mushroom in warm water - wash well cut into strip than small pieces
soak bean thread noodles in warm water - cut in small pieces

Mix black mushroom, noodles with the marinated meat

Cut tomatoes in half, carefully cut off the top and end of tomatoes (the tomatoes should still be the same shape) squeeze out the pulp then cut out the inside of the tomatoes - save it for making sauce

Take a spoon then spoon the meat into the tomatoes, use the back of the spoon to press it tightly into the tomatoes (should be about 20 pieces, save the rest of the tomatoes to make sauce later)

In a non-stick pan, turn heat to medium, put in some oil than put tomatoes meat side down cook until brown .


All tomatoes left - minced
3 Tbsp oyster sauce
3 Tbsp gourmet sauce (costco)
3 Tbsp ketchup
1 Tbsp soy sauce
1 Tbsp fish sauce
2 cup water
1 Tbsp minced garlic, ginger, onion
1 Tbsp chicken seasoning
2 tsp sugar

In a pan with a higher side, turn on medium heat, add oil then garlic, ginger, onion stir until golden then tomatoes stir fry a few minutes then add water, all other ingredients mix well, add tomatoes meat side down - when it comes to a boil turn heat to low and let it simmer until it is thicken, taste the sauce again to make sure it is ok, add more sugar or fish sauce as you wish .

Lion Head Soup

2 lbs grind pork butt
2 Tbsp fish sauce
2 Tbsp soy sauce
1 Tbsp each minced garlic, onion, ginger
1 Tbsp cooking wine
1 tsp sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp chicken seasoning
1 egg
1 tsp cornstarch
1 big napa cabbage - cut into strip
1 Tbsp cornstarch to coat meat

Mix pork with all ingredients except cabbage and 1 Tbsp cornstarch. Marinate meat for at least a few hours . Divine into 4 big balls or 8 balls coat with cornstarch then fry until golden .

In a 8qt pot put the fried meat ball in then add water up to 1/2 pot, add about 2 tsp salt, 1 Tbsp chicken seasoning, 1 small rock sugar or 1 tsp regular sugar cook until boil, take out all scum then close the pressure cooker lid, cook until the noise come up let it cook for 5 minutes. Turn off and leave it there for about 30 minutes . Open lid heat add more water as needed, cook until boil, add napa cabbage until boil again, taste to see if it is ok, may add a bit more fish sauce .

Top with green onion, black pepper.

PS: With 3 lbs of meat, I can make 1 pot of this soup and tomato stuffing (20 pieces, about 12 tomatoes)

October 28, 2011

Honye comb cake / Bánh Bò Nướng

Bánh Bò Nướng

6-7 trái trứng lớn (Costco)
1 3/4 cup đường
3 tsp bột nổi
1 bag vanilla
1 tsp màu lá dứa
1 lon nước dừa (cây dừa)
1 bịch bột năng (1st, ông địa) + thêm chút bột gạo cho đủ 16oz

Bật oven 375 độ

Cho tất cả ingredients vào 1 cái tô lớn lấy muỗng quậy đều lên chút rồi lấy máy đánh trứng turn on slow rồi medium đánh cho tất cả tan đều nhau (khoảng 5 phút)

Lấy 1 cái khuôn hình chử nhật (13X9) thoa dầu vô khuôn rồi đổ hổn hợp trên vào 1 cái rổ có lổ nhỏ , để lên cao cho bột rớt nhẹ vào khuôn

Bỏ vào lò nướng khoảng độ 50 phút, khi cắm thử cái tăm vào bánh mà bánh không dính vào tăm thì bánh đã chín . Tắt bếp rồi đợi khoảng 5 phút mới lấy bánh ra khỏi lò, chờ thêm 5 phút lấy bánh ra khỏi khuôn để trên rack chờ bánh nguội thì mới cắt

Vietnamese Salad - Gỏi Sứa Tôm Thịt

This is the first time I made this recipe for Jamie's 18th birthday . It taste pretty good .


2 bags of Jelly Fish already cut into strip
white wine
1 tbsp sesame oil
2 carrot
1 daikon
12 cucumber (I like the small thin one)
1 red onion
mints, coriander
1 red bell pepper cut into thin strip
chinese parsley cut into thin strip and also cut leave into small pieces
cooked shrimp (optional)
cooked meat(optional)
sesame (put in oven 325 degree for 10 minutes)
peanut (put to oven 350 degree for 15 minutes, press into small pieces)
Vinegar mixture

1 cup vinegar
1 cup sugar
2 - 3 cup water
1Tbsp salt

Fish Sauce to Marinate Jelly Fish
(make 2 portion - one for marinate jellyfish one for mix vegetable)
6 Tbsp sugar
2 Tbsp fish sauce
2 Tbsp lemon
1 Tbsp vinegar

or to taste - the taste should be sweet and sour

Fish Sauce to dip the salad if needed

1 Tbsp sugar
1 Tbsp fish sauce
1/2 Tbsp lemon or vinegar
3 Tbsp warm water

Wash Jellyfish in water a few time, then soak in water for a few hours or overnight , remember to change water every 30 minutes about 5 times until jellyfish is tasteless. Wash jellyfish with white wine and rinse with water . Squeezed all water then soak jellyfish in marinated fish sauce until ready to use. (add sesame oil)

Peel and shred daikon and carrots into size of a matchstick, about 2 inches long, add about 3tsp salt, 3tsp sugar and let water from dikon and carrot dripped about 5 minutes - wash and soak in vinegar Mixture overnight , then squeezed out all water until carrots and daikon are dry .

Cucumber - cut in half scrap out the middle then slice into thin slices - add a little salt to make juice from cucumber come out about a few hour - squeezed cucumber until dry

Onion - Do the same as cucumber

Cut mints and coriander into little pieces

Mix all vegetable into a big container, add fish sauce marinate to taste, squeeze more lemon if needed, then top it with sesame, peanut and also fried onion

September 13, 2011

Snow Skin Moon Cake - Bánh dẻo

Moon Festival - 2011

This year, our family spit in two so we didn't celebrate the Moon Festival at all. I just tried to make a few of the white moon cake; however, it turned out ok, it shape stand very well. I tried 2 method

1 -


200g fried glutinous flour
200g icing sugar
50g shorterning (I tried 100g but it was very oily)
200ml cold ưater
1 tsp Amyl Acetate

Mix all ingredients together, than let it rest for about 1/2 an hour to 1 hour .

2 -

1 cup fried glutinous flour
1 1/4 cup sugar syrup (made a week ahead)
2 tsp oil
2 tsp amyl acetate
2 tsp lemon juice

In a bow, mix well sugar syrup with amyl acetate, then lemon juice, then oil . Use a whisk pour flour over a shifter then whisk the flour into a smooth mixture, be careful not to make it lumpy. Leave the mixture for about 1 hour, cover with plastic wrap.

To make sugar syrup

6 cups sugar
5 cup water
1 Tbsp lemon juice

In a pan, mix sugar and water together cook until broil about 30 minutes (do not stir at this time, then add lemon juice mix well - cook another 5 minutes . Turn off heat cover pan, be sure to put a small towel before the lid so that the water do not drop back to the pan .

When cool, put in a jar for a few day or a week before use

July 23, 2011

Honey Comb Cake


7 eggs (about 1 1/2 cup)
1 can 14 oz. Coconut Cream (I like Savoy Coconut Cream)
2 cups sugar (less 2Tbsps for less sweet)
1 bag 15oz Tapioca Starch (1st F, or Buddha Brand)
1 bag Vanilla
4 tsp baking powder
Pandan leaves extract (about 1 - 2 tsp to reach color desired)

1 - 2 Tbsp Butter to brush cake pan

Heat oven at 375 degree

Brush cake pan with butter

Put all ingredients together in a mixing bowl, mix well with a spoon then use the hand blender medium speed - blend everything together about 5 - 10 minutes until blended.

Pour mixture through a strainer with small hole while pouring down into pan (this will make the honeycomb)

Bake about 40 minutes then lower to 350 degree and bake another 10 minutes or until golden (to test- use a toothpick pick though the cake, if the toothpick is clean then it is ready)

March 10, 2011

Shakey Beef

Yesterday I made shakey beef, since I got home so late and my husband is too hungry I decided to ask him for help . He was happy to help so I let him fried the onion, mushroom then bell pepper . It was quite funny since we have been married for almost twenty-five year and this is the first time he helped in the kitchen .

Coffee Jelly with Flan

1 box of flan - follow instruction of the box - pour mixture in small round mold (can be made a day ahead)

2 tsp agar
2 1/2 cup of water
1 tbsp instant coffee + 1 tbsp hot water - mix well
4 - 5 Tbsp sugar

Mix agar with water until dissolved, put in pan heat until boil; add coffee mixture then sugar to taste

pour 1 layer of coffee mixture into mold (moon cake jelly mold) wait until harden then put flan in the middle; fill up the whole mold with coffee jello

Put in refrigerator until cold

February 11, 2011

Braised mushrooms with VegestarianHam and Vegestarian Sausage

2 lbs button mushrooms
1 bag of oyster mushrooms
1 Vegestarian Sausage
about 2 inches of vegetarian ham
1 Tbsp granulated mushroom bouillon
1/4 cup soy sauce
1/4 cup water
1/4 cup sugar

Mushrooms wash well, cut all mushrooms, sausage and ham into cubes

In a wok, put some oil garlic or leek fried until golden add mushrooms stir about 5 minutes add granulated mushroom bouillon, the ham and sausage stir fried a bit more than add soy sauce, water, sugar -- turn the heat down, simmer until almost mixture almost dry up, taste again to see if anything else need tobe added, add black pepper, green onion if not extreme Budishism

Pickled Mustard Greens

2 bags mustard green (about 3-4 lbs)
10 cups water
1 cup vinegar
3 Tbsp salt
1/2 cup sugar

Mustard green leave under the sun for a few hours, wash well then cut into pieces (about 2" long)

In a pot with high heat add water to boil then add vinegar, salt and sugar - when the water came to the boil again, turn off heat then leave it about 5 - 10 minutes

Put mustard green in big container, add water mixture - put a plate on top then close lid leave it outside for one day then put in refrigurator .

You can also add small onion, green oniom to mustard green if you wish

Tofu and Eggplant in Hot Bean Sauce

1 piece of Dong Phuong Tofu cut into squares
3 Eggplans cut into rounds
1 Tbsp Sake
4 Tbsp Mirin
2 Tbsp Soy Sauce
1 Tbsp Hot Bean Sauce
1 tsp Cornstarch

In a wok with about 1/2 - 1 cup of oil fried tofu then eggplants

Mix all other ingredients in a small bowl

Pour out all the oil from the wok then put back to tofu and eggplants, add sauce mixture stir well

February 1, 2011

Nem Chua cured fermented Beef/Pork charcuterie


3 lbs ground beef at Walmart 96/4 - or pork with no fat ground
2 bag of shredded pig skin - wash with cooking wine & smashed ginger - rinse with water leave to dry - cut in small pieces
2.5 - 3 bag Nam Powder made in Thailand by Gobo ( take out 3 small bag leave it a side)
1 Tbsp ground fried rice powder
10 Tbsp sugar
1 Tbsp black pepper smash it a bit
3 Tbsp minced garlic

Mix Nam powder, rice powder, garlic, sugar together.

Ground beef - put 2 paper towel under a long dish spread 1 layer of ground beef then top with 2 more paper towel (2 place like that will fit 3 lbs) - change paper towel until no more blood left (paper towel dry) remember to leave meat in refrigerator

Mix ground beef with minced garlic and Nam powder mixture, Sarachi, red pepper - mix well (about 15 minutes)

Mix in pig skin then 3 small bag from the Nam powder for another 5 minutes - don't mix too much because after the small bag added the mixture will become harden

Put in a 9 * 11 pan, use plastic wrap to press the top smooth then put another pan on top put something heavy on it and leave overnight

Or roll it in a log if you wish

The next day, cut the meat into pieces equally - put a piece of garlic, mint, red pepper on top - wrap with plastic wrap (with a small pan on low fire, put the wrapped meat on the pan so that the plastic will stick together, this will make the nem look nice)

For the roll add garlic, mint and red pepper and re-wrap with banana leave or plastic wrap to make it look nice

Leave meat out for 1 day then refrigerator for a few days .

Bon Appetit!!!

*** 3 bag of Nam powder for 3 lbs of meat is a bit too sour, next time I probably use a bit let and/or add about 1 or 2 more Tbsp of sugar.

Looking for the pictures to add to this recipe, I realized I didn't take the picture of the finished product which has a piece of garlic and a piece of hot pepper wrapped in plastic wrap . I thought I got a few pieces left in the frig., so I went looking for it to take the picture . It is all gone, Oh well, for now this will do hihi .

January 30, 2011

Red Bean Dessert

1 bag Red Bean
1 to 1 1/2 cup sugar
8 cup water
1 tsp salt

Wash bean then soak in water for about 1 hour

Rinse it one more time then put bean in pressure cooker (5 qt.) add water and salt cook until the noise came up, lower fire and leave it cook for 3 minutes . Turn off the fire.

Leave it there for about 1 hour

Open lid then add sugar to taste, stir then close lid and cook again until the pot make noise, turn off

January 26, 2011

Sưu Tầm

Bí quyết luộc gà đẹp và ngon
Cho gà vào lúc nước còn nguội.

Ngày nghỉ, các bà nội trợ muốn chiêu đãi gia đình món gà luộc. Nhưng làm thế nào để gà được ngon và đẹp mắt? Nếu luộc kỹ để bên trong thật chín thì lớp da và thịt bên ngoài bị nhừ; nếu giữ được lớp da ngoài còn độ dai, giòn thì lớp thịt và xương chặt ra còn màu đỏ.

Để khắc phục tình trạng này, bạn nên cho gà vào lúc nước còn nguội để da không bị nứt vỡ. Sau đó luộc gà trong nước sôi tim (sôi lăn tăn không sủi sóng lên). Luộc một con gà nhanh nhất khoảng 20 phút (trung bình là 30 phút), nhưng để gà chín đều, da vàng óng phải mất khoảng 45-60 phút (để lửa nhỏ). Trong trường hợp gà mới lấy ở tủ lạnh ra, thời gian đun phải tăng lên gấp đôi so với bình thường.

Để tạo cho gà có màu vàng óng, trông ngon mắt, tránh tình trạng khi luộc xong da bị sậm, xỉn màu thì khi gà vừa chín tới, bạn cần vớt ra khỏi nước sôi và ngâm ngay vào thau nước lạnh. Ngâm đến khi nào thịt gà nguội hẳn mới nhấc ra. Sau đó, để thịt ráo nước một chút, dùng mỡ đã thắng quét một lớp lên da, gà sẽ có màu vàng bóng và căng mượt, trông rất hấp dẫn.


KA tính cứ 10 cups nếp thì 2 lbs đậu xanh và 2 lbs thịt ba chỉ

Nếp ngâm 3 hrs thôi - vo sạch đổ ra rổ ráo nước rồi cho lại vào thau - nêm vào nếp 2 Tbsp muối trộn lên.

đậu xanh cà ngâm cũng 3 hrs nỡ - vo sạch đổ ra rổ ráo nước rồi lại cho vào thau - nêm vào 1 tsp tiêu + 2 tsp muối

thịt ba chỉ - làm sạch xắt dài độ 2 in thôi - ướp vào hành tím giả + đầu hành lá trắng + tiêu + 3 Tbsp nước mắm + 1 tsp đường = ướp qua đêm

khi gói bánh còn tuỳ size bánh mình làm -- KA làm bánh nhỏ size 4 inc vuông cho 4 người ăn/1 lần và size 3.5 inc 2 người ăn/lần

thì cứ mỗi bánh thì 3/4 cup nếp đã ngâm (total)+ 1/2 cup đậu xanh và 1 miếng thịt

công thức này KA làm ăn vừa miệng lắm - không biết chị em thì sao.

3/4 cup nếp này chia 1/2 để dưới rồi 1/4 cup đậu xanh rồi thịt + 1/4 cup đậu xanh + phần còn lại của 3/4 nếp lên mặt - đây là cách gói bánh chưng.

còn bánh tét thì cũng thế 3/4 cup nếp cho lên lá - trét dài ra để đậu và thịt ở giữa rồi cầm 2 bên lá....a lê hấp úp 2 mí nếp phủ nhân đậu và thịt ở giữa - rồi túm mí -

Teriyaki Chicken Recipe


300g deboned chicken thighs

1 tbsp sake

4 tbsp soya sauce

4-5 tbsp mirin

2 tbsp sugar

1 tbsp vegetable oil


1. In a bowl, put in sake, soya sauce, mirin and sugar. Mix well and marinate the chicken in it for about 20 minutes.

2. Heat the oil in a pan, brown both sides of the chicken thighs and leave until cooked.

3. Pour in the teriyaki sauce that was used to marinate chicken in the pan and continue to cook until the chicken has glazed and covered the chicken.

4. Remove the pan from heat, serve on a plate and drizzle any remaining sauce from the frying pan.

5. Serve the teriyaki chicken with boiled rice or salad leaves.

January 25, 2011

Sweet Mung Bean with Coconut Cream (Che Tao Xon)

1 1/2 cup water
1/2 cup plus 2 TBSP sugar
7 TBSP Tapioca flour
7 TBSP water
1 cup of cook mung bean ***
1/2 tsp vanilla
1/2 tsp Amyl Acetate
a bit of salt

Put 1 cup of water in pot to boil, add sugar mix well

In a small bowl add tapioca flour and water mix well add to water/sugar mixture stir until water come to a boil again, add mung bean mix well add vanilla and

*** dry mung bean wash well so all the yellow coloring comes off
put in pot fill with water (a little bit over mung bean), a bit of salt
until cooked (the best way is to steam the mung bean since the mung bean will
hold it shape and crunch)

Coconut Cream

1 can of coconut cream
2 tsp sugar
1/2 tsp salt
1 tsp tapioca flour or rice flour

Mix all ingredients together, cook in small pan - mix well while cooking until it come to a boil .

January 24, 2011

Marinade for Beef, Chicken, Pork etc.....

To Marinade meat

1 Lbs of meat
1/4 tsp Salt
1 Tbsp water (Shirmp & Seafood - do not add water)
1 tsp Cornstarch
1 tsp oil

add salt, water and cornstarch to meat - mix well then lastly add oil

marinade in refrigerator for at least a few hours

Sauce for Kung Pao Chicken and Beef Broccoli

1 T. light soy sauce
1 tsp oyster sauce
1/4 tsp chicken powder
1 tsp mushroom soy sauce
1/2 tsp sugar
1 Tbsp water


1 tsp cornstarch
1 tsp water

January 23, 2011

Sweet Drink / Xâm Bổ Lượng

2 boxes of dry longans
2 hộp nhãn nhục
2 hộp đường vàng + 1 cup đường trắng
1 gói thạch agar 25gr
1 bịch nấu xâm bổ lượng
2 gói đậu kingo
Táo Tàu
Rong biển

Rữa gói bobo để nấu xâm bổ lượng cho thật sạch, cho vào 1 cái nồi nhỏ nấu chín, mềm

Đậu rữa sạch, nấu trong 1 cái nồi nhỏ khác cho mềm, dẻo - khoảng 10 phút

Nhãn Nhục rữa sơ ngâm với nước nóng cho nở

Lấy cái nồi 8 Qt. cho nước vào nấu sôi, cho nồi bobo , táo tàu, đường nấu tan đường nêm cho vừa miệng thì cho hột kingo vào, rồi nhãn nhục, cho rong biển khi nấu đã gần xong

Trộn gói agar với 900ml nước, hoà đều nấu sôi cho thêm 2Tbps đường để đông (nếu muốn màu gì thì có thể để màu đó vào )

khi thạch đã cứng, lấy ra bào sợi (dùng cái bào để bào đu đủ)để riêng, khi ăn thì sẽ bỏ thạch vào

Chú ý: Không bỏ thạch vào lúc nước chè còn nóng vì thạch sẽ tan hết trong nước

** sẽ nấu được 1 nồi gần đầy 8QT

For a 15QT pot (party)

1 bag of dry longan & 2 small boxes
1 bag xam bo luong mix
3 boxes of rock sugar
3 handful of dry chinese apple
1 handful of dry seaweed (soak in water)
1 bag of gelatin mix with 4 1/2 cup water, 2 TBSP sugar, 1 tsp vanilla - put in frig. to make it harden - shred in string put in mixture only when the "xam bo luong" mixture is cool otherwise the agar will melt

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