Muốn Ăn Thì Lăn Vào Bếp (My recipes)

[Tophits]

woa nhiều món ngon quá (

[dewdrops]

Tophits phải chứ sao lại ?? hehehe chúc ăn ngon.

[dewdrops]

Đậu Hũ Dồn Thịt (Stuffed Beancurd in Tomato Sauce)

1 handful (30g) of soaked bean vermicelli (miến)
4 tomatoes (cà chua)
2 medium size soaked dried black fungus (mộc nhĩ)
2 onions (hành củ)
1/2 kg pork mince (thịt heo xay)
1 box of fresh tofu (đậu hũ)
fish sauce (nước mắm )
sugar (đường)
sesame oil (dầu mè)
spring onion/coriander (hành lá /ngò)
pepper (tiêu)

Stuffing:
Combine mince, minced onion (1), vermicelli, fungus. To it a sprinkle of pepper, drizzle of sesame oil, fish sauce (Việt Hương) brand..or oyster sauce
Thịt heo, 1 củ hành, miến, mộc nhĩ trộn đều , nêm với chút tiêu, dầu mè, nước mắm hay dầu hào .


Tofu..cut into 12...pat dry with kitchen towel then deep fried..slit in the middle to stuff with stuffing..
Đậu hũ ..cắt làm 12 ..lau thật khô rồi đem chiên dòn . cắt một đường chính giữa để dồn thịt

Sauce:
A little oil, then add 1 chopped onion, tomatoes and a little water..simmer..then float the stuffed tofu in..some sugar, and fish sauce to taste...

Xào cà chua với 1 củ hành ..chút dầu ăn ..xong thêm chút nước, đậy nắp riu riu lửa ..khoảng 10-15 phút ..thả đậu hũ vô ..nêm với chút đường, nước mắm ..

Garnish:
Coriander/Spring Onion
Khi ăn cắt chút hành lá /ngò để ở trên

Dau Hu Nhoi thit.JPG

[dewdrops]

Thịt Kho Trứng (Pork Ribs and Egg casserole)

2 dây sườn (2 ropes of pork ribs)
1/2 lon nước dừa (1/2 can of coconut juice)
1/2 bìa đậu hũ tươi chiên sẵn (1/2 box of tofu cut into 12 pre-fried) (optional)
5 quả trứng luộc bóc vỏ sẵn (5 boiled eggs, shelled)
sweet soya (ABC brand)
nước mắm (fish sauce)

xào hành xong cho sườn vô
nước mắm, sweet soya
khi thịt săn lại mới bỏ nước dừa vô
thêm chút nước để riu riu cho thịt nhừ
khi nhừ cho trứng , đậu hũ vô
nấu chút cho thấm nước ..trứng lăn đều cho đẹp

Sautee onion with some oil, add the ribs, fish sauce, sweet soya, then once meat sealed add the coconut juice, a little water then simmer on low heat till tender.
Then add the eggs and bean curd, roll the eggs so that it is a nice colour all over.
thit kho trung.JPG

[dewdrops]

Bánh Chuối (Banana Bread Pudding)

Chuối cắt mỏng ( 1 bunch of sugar bananas sliced)
Bánh mì cũ (stale bread)
Nước cốt dừa (2 cans coconut milk/extract)
Đường (caster sugar to taste)
Hạt mè rang nếu muốn để rắc ở trên cho đẹp (pan-fried sesame seeds on top if wished)

Ngăm bánh mì trong nước cốt dừa pha đường cho vừa ngọt
Phần bánh mì phải sao cho chắc ..không được lỏng mà cũng không khô quá phải thấm nước cốt dừa .
Xếp một lớp bánh mì ở dưới ..xong chuối ..xong bánh mì etc..
phía trên bày chuối, hạt mè cho đẹp

nướng 180C tới khi nào bánh chín ..khoảng 30-45 phút ..

Add sugar to coconut milk to taste.
Soak bread in the coconut milk mixture, should be firmly packed, thoroughly soaked.
Then layer 1 layer bread mixture, 1 layer banana with the last layer being banana as shown.
Bake at 180C for about 30-45 minutes
banh-chuoi2.JPG

[dewdrops]

Bún Thang (Rice Vermicelli Soup)

Thang in Vietnamese means ladder...or soup

Thèm quá chịu không nổi phải lăn và bếp nấu Bún Thang

1 con gà +2 thigh chops để lấy thịt (1 chicken + 2 thigh chops for meat)
1-2kg xương heo (1-2kg pork bones)
1 kg thịt ba rọi (luộc cắt sợi) (1kg belly pork, boiled and cut into strips)
1 cây chả lụa (cắt sợi) (1 pork loaf, cut into strips)
1 bịch tôm khô 150g (luộc , xay xong bỏ lên chảo sấy cho khô )
1 bag of dried shrimps, boiled, process, strained then into wok to dry)
2 bó rau răm (lặt lấy lá ,cắt sợi) (2 bunches of Vietnamese mint cut thinly)
3 tablespoon mắm ruốc (3 tablespoon of shrimp paste)
nước mắm (fish sauce)
2 teaspoon đường (2 teaspoons sugar)
9 quả trứng (chiên mỏng, cắt sợi) (9 thinly fried eggs, cut into strips)
1 củ hành (1 onion)
1 gói +2 lát bún khô (luộc) rice vermicelli boiled and drained..
cà cuống essence

Nồi nước soup: (Soup)
Bỏ vô nồi nước ...gà, hành, thịt ba rọi +mắm ruốc+ đường+ nước luộc tôm khô

Pop in the pot, chicken, belly pork, shrimp paste, sugar, broth from dried shrimps.
Once chicken is cooked take out and strip the chicken, pop bones back in ..then add the pork bones..cook for a few hours..fish sauce to taste.

Khi gà và thịt ba rọi chín lấy ra , gà xé lấy thịt xong bỏ xương vô lại nấu tiếp với xương heo ..hoặc xương heo nấu riêng tới lúc đó bỏ vô chung,
nêm thêm nước mắm khi gần ăn .

lười thì mua xương gà mà nấu (thay thế cho xương heo , con gà)..thịt gà thì mua maryland hoặc thigh fillets...hay breast fillets cũng được ...breast thì hơi khô ..luộc để lấy thịt

Hôm nay nấu được 5 tô lớn, 4 tô vừa ..còn lại 1 tô nước .. nhân thì còn khoảng nửa
Had enough for about 5 big bowls, 4 medium bowls, still got half of the toppings left over..

Bày 4 góc, chả lụa , gà, ba rọi, trứng ..chính giữa tôm cháy và rau răm ..rưới nước soup lên thêm chút cà cuống ..
Pop the toppings as shown, 4 corners, pork loaf, belly pork, chicken and egg, in the middle dried shrimps and Vietnamese mint. After that pour the soup on top and add a few drops of cà cuống essence.
bun thang2.JPG

[dewdrops]

Pate:

600g chicken liver (if buy still attached then need to buy 1kg)
1 tub of thickened cream (300ml)
200-300g bacon (used 150g this time plus another 90g to cover..so altogether 240g..felt like not enough...as the slices are thicker..)
(ask the Deli people to slice them thinly..less time when processing them later, leave about 5-6 rashers to cover, 1 rasher can cover 2 ramekins... the rest cut into strips)
4-5 cloves of garlic (sliced)
1 onion (diced)
3-4 caps full of brandy
3-4 bay leaves
salt pepper sugar

wash the liver...drain it..

pop some butter, garlic, onion in a pan then the liver, bay leaves, brandy, salt pepper..(not too much salt as bacon is salty as is)

when cooked take off heat..take the bay leaves out..

cook the bacon in a seperate pan..can use 1 pan for liver and bacon if wanted to..I like to seperate them..easier to estimate and mix later..

pop the bacon, liver combination into the food processor, add the thickened cream process until fine..takes awhile..about 20 minutes?? there should be no bits of bacon or onion left..it should be smooth like a milk shake..and conistency of cake mix ..not too thick and not too thin

Baking:
spoon the mixture into ramekins will make about 10 ramekins..sprinkle some peppercorns on and cover the top of the ramekins with left over bacon rashers then cover again with foil..

into the oven 180C for 45 minutes..need to sit the ramekins in a deep tray of water so the pate dont dry out..

***when done can eat straight away and the rest into the freezer to eat later..I just bring one down when needed and defrost over night in the fridge ready for breakfast the next morning...

***cant remember how much cream..need to see..trial and error..if too thin pate will be wet... too thick pate will be hard...so just estimate..I think I used 2/3 of a 300ml tub last time..
Attachment 198

[dewdrops]

Vegetarian Stir Fried Potato Noodles (Miến Xào Chay)

potato noodles (1 packet =500g used about 2/3 of the packet)
15 Shitake dried mushroom soaked in warm water then thinly sliced
1/4 cabbage thinly sliced
3 carrots, peeled, cut thinly into strips
6 spring onions cut into lengths about 5cm long (half or quarter the white bottom bit)
2 medium brown onion thinly sliced
oil (about a ladle)
oyster sauce
Kikkoman soy sauce

Potato noodles:
Soak for 20 minutes in warm water. Then boil for about 7-8 minutes or until soft.
Drain under cold water.

Into the wok, some oil, sautee the brown onion then add the cabbage, carrot, mushroom, spring onion.
Add a little water , a sprinkle of soy, oyster sauce and pop a lid on. Once the vegetables are all cooked add the noodles in.
As the noodles soak up the water, might need a little more water, and extra soy sauce.

Makes a full 3.8L/4qt casserole dish.
Attachment 199

[dewdrops]

Phở (Beef Rice Noodle Soup)

Melbourne is cold wet and miserable...and so am I ...I am miserable too..sore throat..coughing still...decided to make phở for dinner..that way we can have it again for tomorrow...

Just had a bowl..yummmy..so sweet and tasty..phở tái nạm viên và đuôi bò with fresh chilli and basil straight from the my parent's garden..

3kg ox tail
1 kg brisket
1-2 packets of beef balls (cut into quarters)
1 kg beef sliced thinly

1 onion peeled and charred on stove (scrape off the blackened bits )

1 ginger peeled and charred on stove (scrape off the blackened bits )

5 star aniseed, 10 cloves, 1-2 cinnamon stick, 1 cardamon (spices for beef soup super food brand ) I use a tea leaves ball holder to pop the spices in so they dont get lost in the soup..

Chuck everything together in a pot..ox tail, onion, ginger, spices, brisket (take out after about 45minutes-1hour) cook for about 4-5 hours..the longer the sweeter the taste..The soup is sweeter if combined with some chicken stock about 1/3 chicken stock

Add some sugar, fish sauce to taste. My dad use salt I dont.

You can microwave fresh rice noodles just before pouring the soup on or use the dry one by pre-soaking them and then use a strainer to dip them in a pot of boiling water.

I find the dry ones nicer, the fresh one too soft.

When ready to eat take some soup out into a little pot to dip the sliced beef in and to warm up the beef balls.

Garnish with spring onion, sliced onion, coriander. Have it with bean shoots, basil leaves.
Attachment 200

[dewdrops]

Was shopping for groceries today to cook dinner when I came by some đậu đũa ...couldn't resist myself ..it's a very tasty Laotian dish ..spicy... just right for a winter's evening ..I only added 3 chilli today ..if Mong was here he would have added about 15...had to take the kids' portion out before I added the chilli in for us ..

Gỏi Đậu Đũa với Tôm /Snake Beans and Prawns salad

1 nắm đậu đũa (cắt mỏng) (1 bunch of snake beans, sliced thinly)
1/2 kg tôm bóc vỏ chẻ ra làm 2, trụng nước nóng (1/2 kg prawns shelled, split in half then blanched)
rau thơm (herbs)
1-2 bịch thính (1-2 bags pan fried grounded rice- available from most VN butcher)
đường (sugar)
chanh (lime)
ớt (chilli)
mắm ruốc/tôm (shrimp paste)
1-2 củ hành tím (1-2 spanish onion)

it is a dry salad..so make the sauce separately..squeeze of lime, some shrimp paste, some sugar..should be balanced , sweet, sour, salty..then add to the salad..the grounded rice goes in before adding the herbs..
Goi dau dua.JPG