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

Filling

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 .

Sauce

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)

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 .


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

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 -


Ingredients

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

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)