Green Beans, Taro and Tapioca Dessert

1 bag of green beans - wash well
1 pinch of salt
1/2 cup Tapioca - wash, then put in a separate pan, add water cook until tapioca turn clear color
1 Taro - cut in cubes, put in a bowl add a little water then cook in microwave for 5 minutes
1 box of rock sugar
5 pandan leaves
1 can coconut cream

1 bag vanilla

In a 8qt pan add green beans, salt and water (a bit over 1/2 pot), cook until green beans is soften, add cooked tapioca , pandan leaves tide together, taro cook a bit more until taro is soft to your like.  then rock sugar (to taste) then coconut cream, vanilla .

Xôi Vò

1 can coconut milk divided
2 lbs sweet rice
1 bag green bean
1 tsp salt to add to sweet rice
1 tsp salt to add to green bean

Soak 2 lbs sweet rice with 1/2 can of coconut milk, add water to cover the rice (over about 2") for a few hours.  Take out drain - add 1 tsp salt mix well -  leave air dry about 1/2 hour.

Wash green bean a few times so that the water is not yellow, add water and soak it for a few hours.  Wash then put in pot add 1 tsp salt,  coconut milk and water to cover just over the green bean mix well, cook until all water dry up, cover 1/2 hour then blend it with food processor.  Put in refrigerator until cold.

Mix green bean mixture with sweet rice then form into a ball - make about 7 to 8 balls.  put in the steamer (with a cloth underneath) - steam about 20 minutes then lift the cover, make sure to do it fast so that the water do not drop on the rice.  Use a chopstick poke a hole in the middle of each rice ball- spread it out a little bit, then cover and cook about 25 more minutes (total cook times is 45 minutes, you can open the lid a few times but do it fast so that the water from the lid do not drop down to the rice)

When done - use a spoon to lift a ball then put into a small basket, use a fork to separate the rice then pour into the large tray for the sweet  rice to cool.

Prime Ribs - Jessica's Birthday/Chrismas party

This year, we celebrate Jessica's Birthday and Christmas a bit early to fit everyone's schedule. 

Prime Ribs - I bought marinated rib eye from costco and cooked it as instructed
                      500F  for 25 minutes
                      then lower to 200F about 25 minutes for each pounds -      
                      temperature of meat should be 140F
                      (a bit pink, very tender and juicy, we should buy over 10lbs for our
                       family)

                       *** Costco marinate probably just dry montreal steak rub with
                       cloves of garlic press inside the meat

                      1 pack of button murshroom  (costco)
                      1 box of Hors d'oeuvres  (costco)
                      1 package of marsh potatoes (costco)
                      1 box of salad (costco - not a good idea)
                      2 cans corn
                      1 box of gravy (Trader's Joe)
                      1 package of rib eyes for steak ( nextime just prime rib would be   
                       ok)

                       Cracker and seafood spread or spanish dip would be ok


Next year, we should do the same, since everyone loved it!!!!

HaiNam Chicken and Rice/ Com Ga` Hai Nam

Serves 8-10 (our family)

Chicken:

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


Rice:

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

Vietnamese Salad - Gỏi Sứa Tôm Thịt

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


Ingredients:

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