Honey Comb Cake

Ingredients:


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)

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

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

Nem Chua cured fermented Beef/Pork charcuterie

Ingredients:

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 .