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B's project

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B's project - Page Text Content

S: Brittney Taylor Lu

BC: Published August 31, 2016

FC: The Ngu Family Recipes | The Ngu Family Recipes

1: Appetizers

2: Ingredients (makes 16-18) 1/2 cup shrimp, if desired 10 dried black fungus mushrooms 1 stick bean thread or cellophane noodles 1 pound lean pork, ground 1 cup coarsely grated carrot, if desired 2 teaspoons finely minced garlic 1/2 teaspoon ground black pepper 1/2 teaspoon cornstarch if necessary 1 package rice papers (banh trang) 2 to 3 cups peanut or corn oil | Vietnamese Egg Roll (Cha Gio) | Directions | -Soak mushrooms in water until soften.., drain well and slice thinly. -Soak noodles for 15 minutes and drain and remove excess water. Cut noodles into about one inch length. -Boil water in a medium pot. Bring water to boil and add shrimps. Cook shrimps about 2- 3 minutes and removed shrimps, unshelled and chopped coarsely.. Set aside. -In a large bowl, mix ground pork, carrots, garlic, black paper, mushrooms, noodles and shrimps. Mixed well. *Add cornstarch if necessary. -Filled a large bowl with hot water. Dipped rice paper in the water to soften and placed it on a plate and placed 3 scoops of mixture into the rice paper and wrap tightly. Set aside. -Add oil to a pan or a wok . Oil should be about two inches high.. Place rolls into the pan when the oil is hot enough. Make sure to turn it a few time so it won't burn. | For serving: 1 head Boston lettuce, washed and separated into leaves 1 cucumber, sliced thinly 1 bunch fresh mint leaves Fish sauce (nuoc nam) page 63 | 2

3: Vietnamese Spring Roll (Goi Cuon) | 3 | 1 lb. shrimp 1 lb. pork leg 1 head red or green leaf lettuce 1 bunch fresh mint 1 cucumber (slice thinly) 1 package rice papers (banh trang) 8 oz. rice vermicelli (bun) | Ingredients (makes 16-18) | Directions | -Boil water in a medium size pot, add shrimps and cooked for 2-3 minutes. Drained shrimps and set aside to cool before unshelled. Then lay shrimp flat and cut in half horizontally..Set aside. -Follow package directions and cook rice vermicelli noodles. -Trim fat from pork and place it in boil water. Reduce heat and poach pork in water at a low simmer then salt, cook it for about 15-18 minutes or until cooked through. Remove pork and set aside to cool. Cut pork in half lengthwise. Then cut across the grain to create thin slices of pork. Set pork aside. -Fill a medium bowl with hot water and quickly dip and spin a piece of rice paper into water; make sure to wet the entire piece. Lay it down on a plate. Place a lettuce leaf at the lower end of the rice paper. Add rice noodles, pork, mint and cucumber evenly across the rice paper. -Roll the rice paper over the filling and tuck it underneath. Add shrimp with the sliced side facing up. Fold the sides inwards . Continue rolling while keeping tension on the rice paper for a tight roll. The roll will seal itself. Serve with Fish Sauce (Nuoc Nam) or Peanut Sauce on page 63

4: 4 | Pan-Fried Green Onion Pancake | Ingredients 1/4 teaspoon salt 3/4 cup warm water 1 cup all-purpose flour 1/4 teaspoon vegetable oil (optional) 1/4 cup all-purpose flour 1 tablespoon vegetable oil 1 tablespoon Asian (toasted) sesame oil, or as needed 1/2 cup finely chopped green onion 1 tablespoon vegetable oil, or as needed

5: 5 | Directions (makes 8) Dissolve salt in warm water, and mix in 1 cup of flour to make a soft dough. Turn the dough out onto a well-floured work surface, and knead until slightly springy, about 5 minutes. If the dough is sticky, knead in 1/4 teaspoon of vegetable oil. Divide the dough into 8 equal-size pieces, and keep the pieces covered with a cloth. In a bowl, mix 1/4 cup of flour with 1 tablespoon vegetable oil to make a mixture like fine crumbs. On a floured work surface, roll a piece of dough out into a thin square about 5x7 inches in size, brush the dough with toasted sesame oil, and sprinkle lightly with about 1 1/2 teaspoon of the flour-oil mixture. Sprinkle about 1 tablespoon of chopped green onion onto the dough, and spread the onion out evenly. Starting with a long end, roll the dough up into a rope shape, and pinch the seam and the ends closed. Roll the rope shape into a flat spiral, and press lightly with your hands to compact the spiral and keep it from unrolling. Place the spiral down onto the floured work surface, and gently roll it out into a pancake with the onions folded inside, turning the pancake over often as you roll it out. Roll gently and turn often to avoid making holes in the pancakes. Finished pancakes should be about 5 inches in diameter. Repeat with the rest of the dough pieces, making 8 onion pancakes. Heat a non-stick skillet over medium heat, and brush with vegetable oil. Pan-fry each pancake in the hot skillet until golden brown on both sides, about 5 minutes per side. Cut into wedges and serve warm.

6: Deep-Fried Taro (Wu Gock) | Ingredients 1/2 cup solid shortening 2 pounds taro peeled and diced 2 cup all-purpose flour 1 tablespoon sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon white pepper 1 tablespoon cooking oil 1/4 pound ground pork 1/4 cup onion, diced 2 ounces dried shrimp, soaked, drained, and diced 2 ounces dried mushrooms, soaked, rinsed, drained, and diced 1/2 cup water chestnuts (preferably fresh), diced 1/4 cup water 2 tablespoons Shaoxing rice wine Oil for deep-fat frying | 6

7: Directions (makes 25) Fill pot with water and boil the taro until tender. Drain, reserving 1/2 cup of the water. Mash the taro. Mix 1 cup of flour with 1/2 cup of boiling taro water. Blend with the mashed taro and add the other cup of flour and the sugar, baking soda, salt, and pepper till well blended. Set aside. Place the cooking oil in a wok and saute the pork until cooked. Add the onion, then stir in the shrimp, mushrooms, and water chestnuts. Blend in the water and wine. Remove from the wok and reserve until cool enough to handle. Meanwhile, make golf ball-sized portions of the taro dough. Place one portion in the palm of one hand and flatten slightly. Place one rounded tablespoon of the meat mixture in the center of the dough and re-form into a sealed ball. Repeat until all the dough and meat mixture have been used. Deep fry at 250 degrees if using a deep fryer. Remove the puffs when golden brown, drain, and serve. | 7

8: Turnip Cake (Low Bok Gow) | Ingredients 3 1/4 cups rice flour 8 dried shiitake mushrooms 2 ounces dried shrimp (optional) 6 ounces Chinese bacon (lop yok) or Chinese sausage 1 large Chinese white turnip, about 2 pounds 3 tablespoons peanut or vegetable oil 2 teaspoons Shaoxing rice cooking wine 2 teaspoons dark soy sauce 1 teaspoon salt | Directions Special equipment: Mandolin, 10-inch cake pan, large wok (with lid) that is bigger than the cake pan 1. In a large heatproof bowl, combine the rice flour and 2 cups of water. Mix well until the mixture is smooth and velvety, and set aside. 2. In a small bowl, soak the shiitake mushrooms in about 1/2 cup of cold water for 10 to 15 minutes to soften. In a separate small bowl, do the same with the dried shrimp. 3. Meanwhile, bring water to boil in a small pot. Place the Chinese bacon in the pot and cook for 3 to 4 minutes to soften. Remove from heat and pat to dry. Finely chop and set aside. 4. Once the shiitakes are done soaking, remove from water, squeeze out excess water, finely chop, and set aside. Remove shrimp from water, finely chop, and set aside. | 8

9: Continued 5. Peel the turnip, and with a mandoline, slice into 2 cm thick slices. Then cut slices into strips about 2 cm thick. Set aside. 6. Heat 3 tablespoons of oil in a wok. Add shrimp and mushrooms and cook until fragrant, about 3 minutes. Add the cooking wine and soy sauce and stir until the shrimp and mushrooms are well-coated. Add the Chinese bacon, cook for another 1 to 2 minutes, then remove from heat and set aside. 7. In the same wok, toss in the turnip strips and stir-fry for 2 to 3 minutes, adding a bit more cooking oil if necessary. Then pour in 1 cup water, cover the wok, and let the turnip steam for 10 to 15 minutes until just cooked. 8. Pour the hot turnip mixture into the bowl with the rice flour mixture and mix thoroughly, until the turnips are well-incorporated into the mixture. Add the bacon, shrimp, mushrooms, and salt. Stir until evenly distributed. Pour the resulting mixture into a round 10-inch cake pan and smooth out the top. 9. Steaming: Bring water to boil in a large wok big enough to fit the cake pan. Carefully fit the cake pan into the steamer, cover, reduce the heat to a simmer. Steam for 1 hour, or just until the turnip cake is set and is firm to the touch. Check the water level regularly and replenish, if necessary, with boiling water. Carefully remove the pan from the steamer and allow to cool on a rack for about 1 hour. 10. When cooled, run a knife along the edge of the cake to loosen sides. Invert to flip the cake right-side up onto a cutting board. Slice the cake into rectangles 1-inch thick. You can serve the turnip cake as-is and sliced, or wrap the cake in plastic and refrigerate until ready to stir-fry. 11. Optional stir-frying: Heat a medium to large skillet over medium heat. Add enough oil to barely cover the bottom and fry the cake in batches, about 3 to 5 minutes per side until golden brown. Serve immediately plain or with oyster sauce, soy sauce, or chili sauce. | 9

10: Ingredients 1/4 cup (1 ounce) Chinese dried scallops (gown yu chee) 8 Chinese dried mushrooms 1/4 cup (1 ounce) Chinese dried shrimp (optional) 6 ounces Chinese Bacon (lop-yok),store bought or homemade 1 large taro root (2 1/4 pounds 1 1/2 teaspoons salt 2 cups rice flour vegetable oil, for pan-frying oyster-flavored sauce | Taro Cake (Woo Tul Gow) | Directions In a small bowl, soak the scallops in water for about 2 hours, or until softened. Drain, reserving the soaking liquid. Remove and discard the small hard knob from the side of the scallops. Finely shred the scallops. Meanwhile, soak the mushrooms in water 30 minutes, or until softened. Drain and squeeze dry, reserving the soaking liquid. Cut off and discard stems and mince the caps. In a small bowl, soak the dried shrimp in water for 30 minutes, or until softened. Drain, reserving soaking liquid. Finely chop shrimp and set aside. Cut the bacon into 3 equal pieces and place in a 9-inch shallow heatproof dish. Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place the dish in the steamer, cover, reduce heat to medium, and steam 15 to 20 minutes, or just until bacon is softened and there are juices in the dish. Check the water level from time to time and replenish, if necessary, with boiling water. Carefully remove the dish from the steamer and set aside to cool. Meanwhile, wearing rubber gloves, peel taro root and cut into 1/2-inch cubes to make about 7 cups. In a 4-quart saucepan, combine the taro root, 1 teaspoon salt, and about 1 1/2 quarts cold water, and bring to a boil over high heat. Reduce heat to low, cover, and simmer 15 to 20 minutes, or until taro has turned a pale lavender color and is just tender when pierced with a knife. | 10

11: Continued Remove the bacon from its dish and reserve the juices in the dish. Cut off and discard the rind and thick layer of fat underneath. Cut the remaining meat into paper-thin slices and then finely chop. In a 14-inch flat-bottomed wok or skillet, stir-fry the chopped bacon over medium heat for 2 to 3 minutes, or until meat releases fat and just begins to brown. Add the minced mushrooms and shrimp, and stir-fry 2 to 3 minutes. Stir in pan juices from the bacon and remove from heat. Drain the taro in a colander, reserving the cooking liquid. Return the taro to the saucepan, add the bacon and mushroom mixture, and stir to combine. In a large bowl, combine the rice flour and the reserved mushroom, scallop, and shrimp soaking liquids, stirring until smooth. Stir in 1 cup of the reserved hot taro broth. Pour this batter over the taro mixture in the saucepan. Add the remaining 1/2 teaspoon salt and stir until combined. Consistency will resemble that of thick rice pudding. Pour the mixture into a heatproof 8-inch round, 3- to 4-inch-deep, straight-sided bowl, such as a soufflé dish. Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place the dish into the steamer, cover, reduce heat to medium-low, and steam 1 hour, or just until cake is set and is firm to the touch. Check the water level and replenish, if necessary, with boiling water. Carefully remove the bowl from the steamer and cool on a rack about 1 hour. Cover and refrigerate at least 3 to 4 hours. Run a knife along the edge of the cake to loosen sides. Flip the cake right-side up onto a cutting board. Wrap the cake in plastic wrap and refrigerate until ready to use. When ready to eat, cut the cake into quarters. Cut each quarter crosswise, not into wedges, but into two 2-inch-wide strips. Cut each strip crosswise into scant 1/2-inch-thick slices. This is the typical way of slicing a cake Chinese style. Heat a 14-inch flat-bottomed wok or skillet, over medium heat until hot but not smoking. Add just enough vegetable oil to barely coat the wok. Add the taro cake slices in batches and cook for 2 to 3 minutes per side, until golden brown. Serve immediately with oyster sauce. | 11

12: Steam BBQ Pork Bun (Cha Siu Bao) | Dough 6 cups all-purpose flour 1/4 cup white sugar 1 3/4 cups warm water (110 degrees F) 1 tablespoon active dry yeast 1 tablespoon baking powder 2 tablespoons shortening | Directions 1. Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. 2 Sift the flour and baking powder into a large bowl. 3 Stir in 2 tablespoons shortening and the yeast mixture; mix well. 4 Knead the dough until smooth and elastic. 5 Place the dough in a greased bowl, and cover it with a sheet of cling wrap. 6 Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk. | Filling 1 lb finely chopped pork 1 1/2 tablespoons light soy sauce 1 1/2 tablespoons hoisin sauce 1 teaspoon soy sauce 1 1/2 tablespoons white sugar 1 1/2 tablespoons soy sauce 1 1/2 tablespoons oyster sauce 1 cup water 2 tablespoons cornstarch 2 1/2 tablespoons water 2 tablespoons shortening 1 1/2 teaspoons sesame oil 1/4 teaspoon white pepper | 12

13: Continued 7 Cut the pork into 2 inch thick strips. Use fork to prick it all over. 8 Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. 9 Grill the pork until cooked and charred. 10 Cut roasted port into 1/2 inch cubes. 11 Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. 12 Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. 13 Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. 14 Cool, and mix in the roasted pork 15 Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. 16 Roll the dough into a long roll, and divide it into 24 pieces. 17 Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. 18 Place one portion of the pork filling in the center of each dough circle. 19 Wrap the dough to enclose the filling. 20 Pinch edges to form the bun. 21 Let the buns stand for 10 minutes. 22 Steam buns for 12 minutes.. | 13

14: Pot Stickers | Skin 1 cup flour 1/2 cup corn starch Hot water (add slowly until dough feels smooth) Mix and knead. cover dough as you wrap | Sauce 1 bunch Cilantro, chopped 4 cloves Garlic, chopped 2 tbsps Soy Sauce 2 tbsps Apple Cider Vinegar 1 tbsp Sugar (add more if needed) White Pepper | Filling 2 lbs Ground Pork 1 Napa Cabbage, strips 1 medium Ginger, minced Salt White Pepper to taste 1 tbsp Soy Sauce 2 tbspsWhite Wine 1 bunch Green Onion Mix all ingredients well and let it sit for 10-20 minutes before wrapping. Makes 25 | 14

15: Braised Peanuts Directions Wash peanuts with cold water. Cook peanuts and anise stars with water on high heat in a large pot until boil (water should barely cover the peanuts). Transfer peanuts to crock -pot and slow cooked until soften.. (about 2 hours). Seasoned with sugar, soy sauce and salt. Option: Cook pork separately. Then add to peanut. Cut pork into one inch cubes.. Bring water to boil, add meat, cook until boil.. Transfer pork only into the crock-pot and slow cook with peanuts. | Ingredients 2 lbs bags raw peanut 3 anise stars 1 tablespoon sugar 1/2 tablespoon soy sauce add salt for taste Option: 1 lb pork | 15

16: BBQ Pork Pastries | Steps Cut the BBQ pork into small cubes Heat up the wok with oil, stir fry BBQ pork, add seasoning Cook until boiled, add thickenings and set it aside. Mix and knead oil skin pastry ingredients. Divide pastry into 16 pieces. Mix and knead outer pastry ingredients. Divide pastry into 16 pieces. Wrapped oil pastry into outer pastry, flatten to form a thin rectangular sheet Fold into 3 layers, flatten it into rectangle again, repeat 3 times Form a thin rectangular sheet, and add filling Roll and pack it to make a rectangular pieces Brush oil on a baking sheet, place pastry pieces on the sheet. Brush egg wash onto pastry surfaces and sprinkle some sesame on top. Preheat the oven at 400 degrees. Bake for 20 minutes or until pastry is golden, serve them hot | Outer Skin 1 1/2 cups flour 6 soup spoons oil 4 soup spoons water 1/4 cup sugar Oil Skin (inside) 1 1/2 cups Flour 6 soup spoons oil Filling 1 pound BBQ pork 3 cloves garlic minced 2 tablespoons chopped cilantro 2 tablespoons oyster sauce 1 tablespoons sugar 2 tablespoons dark soy sauce 2 tablespoons green onion, chopped 1 tablespoon black pepper add thickener Thickener for Filling Cornstarch 2 tbsp Water 4 tbsp Egg Wash 1 Egg 1 teaspoon water Sesame seeds for topping | 16

17: Soups & Salads | 17

18: Oriental Chicken Salad | Ingredients 1 chicken breasts 1 iceberg lettuce, cut in slices 2 tbsps hoisin sauce vermicelli noodle (fried) Sesame Seeds (optional) Sauce 1/4 cup apple cider vinegar 3 tbsps sugar 1 tbsp sesame seeds pepper | Directions Boil chicken breasts for 15 to 20 minutes and set them aside. Fried the Noodle and set aside Shred the chicken breasts and mix with hoisin sauce. Add Lettuce, sauce and chicken together and toss it Add fried noodles and sesame seeds on top | 18

19: 19 | Lettuce Wraps 4 servings | Ingredients 1 lb ground pork or beef 1/2 onions minced 1 tbsp Hoisin Sauce green onion Iceberg lettuce or butter lettuce for wrapping Options Ground Roasted Peanut Fried Vermicelles Noodle Directions Ground the peanut ahead of time Fried noodle and set aside. Saute onion for 1 minute, add ground pork or beef, add hoisin sauce. Saute for 5 minutes. Mixed in the green onion. Ready to serve.

20: Steam Cabbage with Pork 4 servings | Ingredients 1 lb ground pork or beef 1 Napa Cabbage 1/2 onion (minced) 10 dried fungus (soaked for 1 hour and cut into thinly strips) 1 tsp cornstarch 1/2 tsp sugar 1/2 tsp salt 1 tsp sesame oil pepper Directions Place cabbage into boiling water for 5 seconds, drained and set aside. Mixed pork, onion, fungus, cornstarch, sugar, salt,,, sesame oil. and pepper. Then wrap meat mixture into cabbage, Place into a bowl for steaming. Steam on high heat for 15 to 20 minutes, depending on the sizes. | Dried Fungus | 20

21: Lion Head Meatball | 21 | Ingredients 1 lb Ground Beef 1 handful of dried black fungus (soak and chopped before adding to beef) 1 clear vermincelli noodle (soaked and cut) 10 peppercorn 1 tbsp cornstarch 1/2 tsp sugar 1 tsp salt Roasted peanuts (whole) | Directions Mixed all ingredients together. Form into a medium size meatball. Steamed 10-15 minutes Served with shrimp chips

22: Vietnamese Fish Soups (Canh Chua) | Ingredients 1 to 2 catfish depends on the sizes 2 to 3 stalks of Vietnamese taro stem (Bac Ah) sliced diagonally 1 or 2 stalks lemon grass 2 tomatoes, large dice 1 to 2 cups fresh pineapple chunks 1 cup bean sprouts Okra (optional) 2 tblsp tamarind (also sell it in paste or liquid concentrated form. Adjust amounts if necessary.) Nuoc Mam (Vietnamese Fish Sauce), to taste | Bac Ah | 22

23: Directions: Add a few drizzles of oil to your pot, add tamarind, and lemon-grass until fragrant. Add cleaned fish. Then, leaving the ingredients in the pot, fill your stock pot 3/4-full. Bring to a boil, turn heat down to medium to simmer, and scoop out any excess foam. You can either remove the lemon-grass stalks at this point, if you want to. I like to leave them in so they can flavor the soup even more. Leaving the lemon-grass in big sections makes it easier to find and to remove from the soup later. Add tomatoes, pineapple, bac ha, and okra and let simmer. Add fish sauce to taste. After maybe 15 minutes, when the fish is fully cooked and the veggies have slightly softened, taste soup again and add fish sauce if needed. Add bean sprouts and ngo om when the soup is almost done since they cook almost immediately. Ngo om has a taste. | 23

24: Ingredients: 18 - 24 won ton wrappers Filling: 1/2 pound boneless lean pork, chopped finely 1 tablespoon soy sauce 1 tablespoon oyster sauce a few drops sesame oil 1 teaspoon sherry 1/2 teaspoon sugar 1 green onion, finely minced 1 teaspoon cornstarch 2 dashes of white pepper Other: Water for boiling won tons 4 1/2 - 5 cups chicken stock green onion, thinly sliced, as desired a few drops sesame oil (optional) | Won Ton Soup | 24

25: Preparation: Combine all the filling ingredients in a bowl, mixing well. Lay one won ton skin in front of you. Cover the remaining won ton skins with a damp towel to keep them from drying out. Filling the won tons: Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center. Fold the won ton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the won ton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse's cap. Repeat with remaining won tons. Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse. Boiling the won tons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon. To make the soup: bring the chicken stock to a boil. Add the won tons and bring the soup back to a boil. Add the green onion, remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person. | 25

26: Ingredients 1 Roasted Duck 1 bag dried Egg Noodle 5 bunch Baby Bok Choy 1 bunch Green Onion 1 bunch Cilantro 2 cans Chicken Broth 1 cup water | 26 | Roasted Duck Noodle Soup | Directions Cooked the noodle in a small pot. Cooked the broth and water in a bigger pot and bring to boil.. Add duck and bok choy. Boil for 1 to 2 minutes and served with the noodle and garnished with onion and cilantro.

27: Beef Porridge | 27 | Ingredients 1 cup rice Beef Balls mixture 2 lbs ground beef 3 tbsps cornstarch pepper s1/2 tsp salt sesame oil (optional) 1 tbsps soy sauce 1/2 tsp sugar Garnish Fish sauce ginger (thin strips) cilantro (minced) green onion (minced) | Directions Rinse and cooked the rice for 30 to 40 minutes before adding the beef mixture. Scoop beef mixture and formed into a ball and drop in the porridge. Cook for 5- to 10 minutes and add fish sauce for taste. Serve with ginger, cilantro and green onion. Optional: side of Shrimp chips or friedWonton Skins

28: Catfish Porridge | Ingredinets 5 fillet Catfish 1 cup rice 3 tbsps fish sauce (add more if needed) 1 bunch cilantro, chopped 1 bunch green onion, minced Ginger, julienne (optional) Directions Clean Rice well in a pot and fill rice with water cooked for 45 minutes. Add water if needed as you cooked Add fish and cook for 10 minutes or until fish is easily separated. Add fish sauce, cilantro and green onion. (DO NOT COVER the pot). Ready to serve. Serve 4. | 28

29: Pork Porridge with Thousand Year-Old Eggs | Ingredients 1 lb country style pork (marinate pork with salt, refrigerated overnight) 1 cup rice fish sauce salt for taste green onions, chopped cilantro, minced ginger, fine strips 1 or 2 thousand year old egg | Directions Cook pork for 30 minutes or until tender. Remove pork and set aside Rinse rice and add to pork stock, cook for another 30 minutes or until rice soften. Cut pork into cubes and add to the porridge, and add eggs. Seasoned with fish sauce and salt Garnish with onions, cilantro and gingers. | 29

30: Vientnese Steam Rice Roll (Banh Cuon) | Directions -Mix ground pork with 1 tablespoon of oil. (Using chop sticks to separate the meat). -Heat 1 tablespoon of oil in a wok, add onions. Cook for 3 minutes or until softened. Place onion into a bowl and set aside. -Heat 3 tablespoons of oil, add pork saute. Loosen the pork for about 6 minutes or until pork is cooked. Add fungus, onion, soy sauce, sugar and pepper. Stir and mix well together. Set aside. Batter Mix -Pour flour in a large mixing bowl. Add 2 cups of water and mix well. Then add the remaining water and stir and mix until blended. -In a medium flat pan, pour 1 full ladle batter into the pan and swirl the pan to make sure to coat the pan evenly, cover pan and cooked for 1-2 minutes. Slide the rice skin onto a plate and flip it over. -Add 1-2 tablespoons of filling then proceed to roll. -Cut each roll into 3-4 sections with a scissors before adding mints, cilantro, fried shallots, and sauce. | Ingredients (makes 25-30) Batter 1 bag Banh Cuon flour 4 1/3 water Filling 2 lbs. ground pork 1/2 cup dried black fungus, soak 1 small onion, chopped 6 tablespoons olive oil 3 tablespoons soy sauce 1 teaspoons sugar 1 tablespoon black pepper Serve with 1 bunch mints (rinse thoroughly) 1 bunch cilantro (rinse thoroughly) 1 jar deep fried shallots Fish Sauce - page 63 | 30

31: Main Dish

32: Ingredients Crepe Batter 1 bag rice flour 1/2 cup corn starch 1 can (14 oz.) Coconut milk 1/2 cup green onions 6 cups water 2 tablespoons curry powder (mix curry powder separately with 2 oz. water before adding into the batter). Filling Olive oil 3/4 lb. shrimp, peeled and devein 1 lb pork shoulder (boiled and sliced) 2-3 lbs. bean sprouts 1 lb. mung bean (cooked) Serve with 1-2 heads green leaf or romaine lettuce, cleaned and separated the leaves Mints and herbs Fish Sauce (Nuoc Nam) * recipe - page 63 | Directions (make 18-20) Batter: In a large bowl, mix together the rice flour and corn starch. Beat in the coconut milk to make a thick batter, then slowly add water and mix well. Add curry powder mixture and green onions. Set aside. Heat the oil in a sautÃe pan over medium-high flame and add 4-5 shrimps, a small handful of pork and bean sprout, and saute for 1-2 minutes. Stir the crepe batter well and pour 1/2 cup of batter into the pan. Swirl the pan to coat the bottom and sprinkle a small handful of mung beans. Cover the pan and cook for 2 minutes. When the the middle of the crepe looks cooked through and the edges of the crepe begin to brown and crisp, fold the crepe over to cover the filling and slide onto a plate. Place crepe in a warm oven (at 250 degrees) as you finish the rest of the crepes. Arrange the lettuce and herbs on a large platter. Place portion of a crepe onto a leaf of lettuce along with a few sprigs of the herbs then rolled up and dip in sauce. | Banh Xeo (Vietnamese Crepe) | 32

33: Ingredients 6 pork chops salt pepper mints 1 bunch 4 tablespoons oil 4 stem green onions minced 2 Tomatoes Peanuts (grounded) Broken Rice or regular rice will do Fish Sauce (on page 63) Pickled Cucumbers and Carrots *Can be prepared a day ahead 2 Cucumbers 2 carrots 1 tablespoon salt 1 cup white vinegar 1 cup sugar | Vietnamese Grilled-Pork (Thit Nuong) | Directions Pickled Cucumbers and carrots. Peeled cucumber and peeled carrots. Use peeler to slice cucumbers and carrots into 4-inch length. Season pork chops with salt and pepper. In a pan, pan fried pork chops 2-3 minutes on each side. Depending on the thickness of the pork chop. In a small pan, heat up 2 tbsps oil, then pour over the green onion. Put 1 tbsp onto the rice before serving Wash the mints thoroughly and set aside. Served pickled cucumber and Carrots, peanuts, tomatoes, fish sauce. | 33

34: Ingredients: 1 whole chicken 1 1/2 pound sweet potatoes (peeled and cut into 2-inch chunks) 1 1/2 potatoes (peeled and cut into 2-inch chunks) 1 packet Malaysian curry powder 1 stalk lemon grass (chopped) 3-4 garlic (chopped) 1 yellow onion (cut into 2-inch chunks) 1 tsp salt 1 14 oz. can coconut milk 1 soup spoon condense milk mints 1 bunch 1 lemons Steamed Rice or Vermicelli noodle | Vietnamese Curry Chicken (Ca Ri Ga) | Directions: Pan-fried sweet potatoes and potatoes. Set aside. In a wok, saute garlic and lemon grass, then add 1/2 of the onion. Add the chicken, salt and curry powder. Sauteed until chicken is slightly cooked. In a large pot, bring water to a boil (water should be enough to cover the chicken), add the chicken mixture and cooked at a medium high heat for 20 minutes. Add sweet potatoes, potatoes, the other 1/2 of the onion, coconut milk, add salt for taste, and condense milk. Served with steam rice or noodle, mints and lemons | 34

35: Tomato with Ground Pork | Ingredients 1 lb ground pork 6 tomatoes (chopped) 3 cloves garlic (diced) 1 tbsp sugar 1/2 tsp salt 1 tbsp cornstarch mix with water green onion for garnish Directions Saute garlic with pork for 2 minutes,, add tomatoes, sugar, salt and cornstarch mix. Add more cornstarch mixture if it needs to get it thicken. Add more sugar or salt if needed. Garnished with green onion and serve with rice. | 35

36: Braised Pork with Eggs (Kho Thit) | Ingredients 2 lbs. pork (Pork thigh) cut pork into 1 1/2 inches thick 6 broil eggs 2 cans coconut soda 1/2 bowl soy sauce salt black pepper | Direction Marinate pork with soy sauce for 30 minutes prior to cooking In medium pot, bring soda to a broil, then add pork, boil eggs and pepper together. Turn temperature to low and slowly cook until pork is soften. Add salt or soy sauce for taste. | 36

37: Braised Shrimp (Kho Tom) | Ingredients 1 lb medium shrimps 3 cloves garlic 2 tablespoons fish sauce 1 teaspoon black pepper 1 tablespoon sugar 4 green onions Option: 1/lb Pork (thinly sliced) 1 soup spoon soy sauce half tsp sugar | Direction: Saute garlic in a medium pot then add shrimp, fish sauce, pepper, sugar and green onions. Cook for 2 to 3 minutes. Optional: Saute garlic in a medium pot then add pork and soy sauce and cook for 2 minutes. Add Shrimps and the remaining ingredients. Serve with Rice. | 37

38: Braised Catfish (Kho Ca) | 38 | Ingredients .. 1 catfish 1/4 cup soy sauce 1/4 cup fish sauce 1 cup water 1 tsp sugar green onion oil optional fried scallion | Directions direction Boiled together soy sauce, sugar, water. Place fish into the pot and cooked for 1 to 2 minutes. Gently turn fish over and continued to cook for 10 minutes.. Add oil and green onions for garnish.

39: Beef Stew | Ingredients 3 srips beef flank 3 strips tendon (optional) 1 large onion, chunk 2 carrots, chunk 1 tablespoons curry powder 3 tablespoons ketchup (or tomato paste) 1 tablespoon soy sauce t tablespoon olive oil Salt for taste Ginger Green Onion for garnish | Directions -Cook beef frank and tendon in boil water on high for 10 minutes. Discard the water. -Boil 1/2 large pot of water, put in ginger, beef and tendon. Cook in low heat until soften. -Take out beef and cut into chunks. -In a sauce pan, add oil, onion, and carrots for cook for5 minutes. -Add beef and tendons into the pan and cook for 2 minutes. -Add curry, ketchup, soy sauce and salt. Stir and cook for 2 minutes. -Transfer mixture to the broth. Cook on high heat until tender. Optional-mix cornstarch for thicker sauce. Serve with rice or bread. | 39

40: Bean Sauce with Ground Pork | Ingredients 1/2 jar bean sauce 1 shallot (sliced thinly) 1 lb. ground pork 1/2 cup sugar Green Onion minced (optional) Egg Noodles or Rice | Directions In a wok, saute the shallot first, then add the ground pork, bean sauce, and sugar. (Add more sugar if needed) Served it with Egg noodle, rice porridge, or Steamed rice and garnished with green onions | 40

41: Glazed Pork | Ingredients 2 lbs pork shoulder 2 tsps soy sauce (add more if needed, depend on the amount of pork) 1 medium size rock sugar water Serve with rice, noodle or just with anything | Directions Boil pork for 30 minutes or until soften. Refrigerate the pork for 30 minutes Divide into 4 to 5 pieces. In a pan, add soy sauce, water, and rock sugar, cooked in a low heat until sugar melted. Add pork and slow cook until sauce begin to disappear, make sure to turn the pork occasionally. | 41

42: Chicken Rice with Chinese Sausage | Ingredients 2 chicken breasts (cubed) 2 tbsps white wine 3 Chinese Sausages 8 mushrooms (soaked for 3 hours) ginger (sliced) 3 garlic (sliced) 1 tbsp oyster oil 1tbsp soy sauce 1/2 tsp sugar | Directions Saute garlic with sausage for 2 minutes and set aside Saute chicken, add wine, mushroom, ginger, soy sauce and oyster sauce. Cook for 10 minutes Add sausage. Mix into cook rice. Mix well. Ready to served. | 42

43: Pan-Fried Noodles | Ingredients Fresh Egg Noodles 1 bag (locate in the refrigerated area) pan-fried the noodles 1 large Chicken breast cut in strips (pork or beef will be fine) Gailan (Chinese Broccoli) 1 can Straw Mushrooms Oyster Sauce Cornstarch (thickener) *You can add any ingredients you preferred. | Directions In a medium pot, heat 1 inch high of oil or enough to cover the noodles for frying. Make about 10 round fried noodle. Set them aside. In a wok or a large pan, heat up 2 tbsps of oil, add chicken, cooked for 4 to 5 minutes. Add Gailan, straw mushrooms, and 2 tbsps of oyster sauce and 1/2 cup water into the pan.. Mixed well and add cornstarch to thicken' Serve over noodles. | 43

44: Steam Chicken with White Wine and Rice | Ingredients Steam Chicken 1 whole chicken 1 ginger root Rice 4 cups rice 1/4 olive oil 1/4 white wine chicken stock 1 tablespoon salt Sauce ginger (smash) green onion (slice thinly) 2 tablespoons soy sauce 2 soup spoons Oil 1/2 teaspoon sugar | Directions ]For the Chicken Bring water to a boil, then add chicken and ginger. Hold on to the chicken legs and lift chicken up to drain out the water inside. Repeat this process 3 to 4 times. This is to drain out the blood water inside the chicken. Place chicken back in the water and cook until boil. Reduced heat to medium and cook an addition 15 minutes. After 15 minutes, turn chicken over and continued cooking for another 15 minutes. Remove right away.. Let Cool. For the Rice Wash rice thoroughly. In the rice cooker, add oil, wine, chicken stock, and salt. Be sure to add enough chicken stock for the amount rice to cook. Stock should be slightly more than usual. Sauce Heat up the oil in a small pot. Place the ginger, green onions, soy sauce and sugar in a bowl. Pour the heated oil over the ingredients. | 44

45: Baby SpareRibs with Pickle Plum | Ingredients (4 Servings) First Mixture 1 lb Spare Ribs 2 tbsps Soy Sauce 2 Pickle Plum (remove seeds and pressed it with a spoon a few time) (Comes in a glass jar) 2 tbsps Black Bean Sauce (Comes in a glass jar, get the one with whole beans not ground) 4 tbsps Sugar Second Mixture Ginger (Pound or smash) 2 tbsps Cooking Wine (Chinese Shao Hsing Rice Wine) *Use the juice only Third Mixture 1 tbsp cornstarch 2 tbsps water | Directions Mix all together in a bowl that can be used for steaming. Steam on high heat for 40 minutes. Serve with rice. | 45

46: Stuffed Pork Tofu | Ingredients 2 bags fried tofu 1/2 lb. ground pork 1 tablespoon soy sauce 1/4 teaspoon sugar 2 cloves garlic, minced 1 teaspoon oyster sauce 1 tablespoon cornstarch Sweet and Sour Sauce 1 can pineapple, cubed 3 tomatoes, wedge 1/2 yellow onion cubed 1/4 ketchup 1/4 sugar 1/4 vinegar 1 tbsp cornstarch water salt for taste | Directions Mixed pork, soy sauce, sugar, garlic, oyster sauce and cornstarch. Cut fried tofu in half and scoop pork mixture into the tofu. Deep fried until golden brown. Make Sauce Mixed in all the ingredients and stir well. Put in Stuff Tofu and cooked in for 1 to 2 minutes. Mix cornstarch and water to thicken the sauce, stir in slowly Served with rice. | 46

47: Fried Tofu Meatball | Ingredients 2 boxes medium tofu (chopped) 5 eggs 1/2 lb BBQ pork (cut into little cubes) 1/2 teaspoon five spices 1/2 teaspoon black pepper 1 bunch cilantro (chopped finely) 1/4 teaspoon salt 1/2 teaspoons corn starch | Directions Mix all the ingredients together. Scoop into a ball with the palm of the hand and deep fried until golden brown. Served with rice. Option Can also be served with sweet and sour sauce. | 47

48: Chinese Burrito (Bo-Be-Eh) | Ingredients 3 lbs. carrots - grated 3 lbs. green beans - use a peeler and slice thinly 2 whole cabbages - Julienne 2 boxes firm tofu (Red) - grated 1 lb shrimp - chopped coarsely 1 1/2 lbs pork shoulder - cut into 3 pieces 6 shallots - slice thinly 1 1/2 teaspoons salt Accompaniments 3 bags spring roll wrap 1 jar hoisin sauce 1 bottle chili sauce 1 bag raw peanut with skin - roasted and ground | 48

49: Directions Preparations Roast peanut in a pan and grind peanuts in mini chopper and set aside. Pan-fried tofu in a med heat and set aside. Pan-fried shrimp with half of the shallots and set aside Bring water to boil and add pork. and bring to boil then reduce heat to medium and continued cooking for 15 minutes. or until it cooks throughly. Remove pork to cool. Cut pork into thin strip. Saute pork with the remaining shallots and set it aside. In a large stock pot, pour in the cabbages, carrots and green beans and cooked for 5 minutes. Then add tofu, shrimp and pork and continued cooking for another 10 minutes. Finally, seasoned with salt and mix well. Before Wrapping Separate wrappers and placed them on a plate, cover wrappers with a clean wet cloth and heat them in a microwave for 2 minutes. (Make sure to do this before wrapping. Scoop the filling out of the pot and drained excess juice out and placed it on a large bowl Begin wrapping. Applied ground peanut onto the wrapper, then hoisin sauce, chili sauce and fillings then rolled it like an eggroll. | 49

51: Desserts

52: Candied Pecans | Ingredients 4 cups pecans 1/2 cup sugar 6 cyos water | Directions Bring water to boil, then add pecans. Cook pecans for about one minute. Drained pecans and rinse pecans thoroughly with hot water.. Make sure pecans are pretty dried, then coat pecans with sugar large bowl and toss mixed well. Heat up oil in a wok. Oil should be about half of the wok. Once oil is hot enough, add pecans and stirred constantly. Deep fried Pecans until they are dark medium brown. | 52

53: Lemon Cake | Ingredient 8 Eggs (separate egg whites and egg yolks) 1 1/4 cups of sugar (1/2 cup in egg whites and 3/4 cup in egg yolks) 1 cup cake flour 1 cup vegetable oil 1/2 cup milk 2 teaspoons lemon extract 1 tablespoon baking powder | Direction Preheat oven 350 Mix egg whites with 1/2 cup of sugar in a mixer on high speed for 30 minutes In a separate bowl, mix egg yolks with 3/4 cup of sugar. Add oil, milk, flour, lemon extract, and baking powder into egg yolk mix. Mix well by hand. Then use the mixer to beat the egg yolk mixture on medium speed for 15 minutes. Gently fold the egg yolk mixture into the egg whites a third at the time. Incorporate but do not over mix. For cup cakes, bake at 350 for 12 to 15 minutes For angel cake pan (line bottom with wax/parchment paper), bake 375 for 40 minutes. Invert cake on a plate and let it cool completely before removing it from the cake pan. | 53

54: Banana and Yucca Tapioca Dessert (Che Chuoi) | Ingredients 1 Yucca Root (Peel and soak in cold water overnight) cut in cubes 4 or 5 ripe bananas 1 Taro (the one in seal plastic) cut in cubes Tapioca (soak in water for 10-15 minutes 1 can coconut milk Sugar for taste Ground Peanuts Sesame Seeds. | 54 | Directions Bring water to boil in a large pot. Add yucca, make sure it is submerged in water, cook for 10-15 minutes Add taro and cook until soften. Then add bananas, coconut milk and tapioca and continued cooking for another 5 minutes. Add sugar for taste. Optional: Ground peanuts or Roasted Sesame Seeds.

55: Corn and Tapioca Dessert (Che Bap) | Ingredients 8 Ears corn (Grated) 3/4 cup sugar 1 14oz. can coconut milk 1/2 cup tapioca (soaked first) 1 1/2 cups water | Directions (8 servings) Bring water to a boil in a medium size pot, add corns and cooked for 20 minutes on a medium heat. Add tapioca, cooked until tapioca looked transparent. Add coconut milk and sugar and bring it to a boil. | 55

56: Vietnamese Black Eyed Peas Dessert (Che Dau) | Ingredients 1 lb black eyed peas, soak for 1 hour 1 cup sweet rice, wash thoroughly 5 cups water 2 cups sugar 1/3 can coconut milk (bottom part) Topping 2/3 can coconut milk (top part) 2 tablespoons sugar 1 teaspoon salt | Directions -Soaked peas for one hour and washed thoroughly. -Add peas in large pot and fill enough water to cover the peas., turn on high heat, cooked until boil. Cover the pot , reduced heat to medium. and simmer for 20 minutes. (Do Not Stir) -Drained peas into a colander, run through with hot water. and set aside. -Boil 5 cups water on high heat, then add sweet rice. Cook and stir occasionally for 8-10 minutes or until softened.. -Add the cooked peas, sugar and coconut milk to the rice. Stir and cook until boiled. Topping -I n small pot, cook coconut milk, sugar and salt on medium heat, stir occasionally, until boiled. | 56

57: Cream Puffs | Pastry : 1 cup water 2/3 Stick of butter 1 cup flour 4 eggs | Method: Preheat over to 400 degrees In a pot, add water and butter. Cook on medium heat until the butter is melted. Turn the heat to low, stir as you sift the flour into the water mixture (would be helpful to have someone to help at this step. If not, sift a little flour at a time then stir). Be careful, the pot is hot. After all the flour is added and it becomes a ball, remove from the heat and turn off. Let it cool completely before adding the eggs. ***while the pastry dough is cooling, make the custard filling-recipe to follow*** Mix eggs one at a time into the flour mixture. Line a cookie sheet with parchment paper, drop tablespoons of the pastry dough onto the cookie sheet. Space them about an inch apart. Bake at 400 degrees for 20 to 30 minutes until golden brown. | Custard Filling: 1/4 cup flour 1/4 cup cornstarch 1 cup water 1 cup milk 1 cup sugar 1/5 stick butter 3 egg yolks 1 teaspoon Vanilla extract | Method In a bowl, add flour and cornstarch. Slowly add a little water into the flour mixture, until the mixture become smooth without any lumps. In a pot, add the rest of the water, milk, sugar, butter, and the flour mixture. Cook on low heat until it is thick, stirring often as it burns easily. Beat egg yolks in a separate bowl. Stir the egg yolks and vanilla into the water mixture. Bring to a boil, then remove from heat and let it cool. Insert the custard filling into pastry puffs. | 57

58: Banh Bo Nuong | Ingredients 2 cups tapioca starch 1/2 can coconut milk (3/4 can for creamier taste) 3/4 cup sugar (use 2 pieces palm sugar for better result) 6 large eggs 2 1/2 teaspoons baking powder (best to use Alsa brand) 1/2 teaspoon vanilla extract 1/2 teaspoon pandan extract | Directions Bring coconut milk and sugar to boil. Add in pandan and vanilla extracts. Let it cool. Strain the mixture. In a large bowl sift the tapioca starch and baking powder together. Preheat oven to 350 degrees. Brush oil in a pan and heat the pan for 3-5 minutes. Keep it hot until use. In separate bowl, use a fork to stir the eggs (stir just enough to homogenize the white and yolks). | Pour eggs into the coconut syrup and give it a few stir. Then add to the tapioca mixture. Mix everything together with a fork until smooth. Now strain it in the heated pan. Bake at 350 degrees for about 45 minutes or until golden. Turn off oven and let cake sit for another minute before taking it out. Let it cool before cutting. | 58

59: Coconut Pastries | Skin Used BBQ Pork Pastries skin on page 16 | Fillings 2 cups un-sweeten coconut flakes 1 tsp butter 4 tbsps sugar | Preheat oven to 400 degrees. Bake for 10-15 minutes Just slightly golden. | 60

60: Sesame Balls | Ingredients Skin 3 cups sweet rice (glutinous rice flour) 1/2 cup sugar 11/8 cups boil water 1 bag sesame Filling 1 pound mung beans 3 tablespoons oil 1 coconut (whole) (unsweeten shredded coconut) | 60

61: Directions (makes 12) Filling Cook mung beans with water (water should be just a bit over the beans). Cook beans on high heat until water is reduce. Reduced to medium heat and continued to cook until beans starts to split and softened. Then mashed the beans until smooth. Then scoop beans into a pan and cooked it with oil for 2-3 minutes on med heat. Mix the beans with the shredded coconut. Dough Mix flour and sugar together then slowly add hot water into the mixture and mix well. Then knead the mixture until smooth. Wrapping Form beans mixture into 1 inch ball. Form dough into 11/2 inches ball. Spread dough flat and wrap it around the bean and seal it tightly into a smooth round ball. Pat the outer layer with water and roll in sesame. Then proceed to fried. Frying Heat up the wok with oil (oil should be high enough to cover the sesame balls). Reduced heat to medium then add the sesame balls gently into the wok. Constantly turning the sesame balls gently with a chopsticks. Continuously turning them. *It is very important to turn stove off between each batch. This may help the sesame balls from popping. Make sure that the sesame balls doesn't pop while frying. Take them out of the wok if they pop and do those last. | 61

62: Yucca Roots | Yucca Root Cake | Ingredients 2 1/2 pounds Yucca root (finely grated yucca in a large bowl) 1 1/2 cups white sugar 2 tablespoons cornstarch 4 eggs 1 cup coconut milk 1 stick of butter (melted) | Directions (serves 10-12) Preheat oven to 350 degrees. Melt butter in the oven in the baking pan. Mix ingredients accordingly in that order. Pour excess melted butter from the pan into the ingredients mixture bowl and mix well. Baked for 1 hour or additional 15 minutes until golden brown. *Yucca roots can be purchased frozen but preferred fresh. | 62

63: Fish Sauce (Nuoc Nam) | 2 large lemons 4 full soup spoons sugar 6 cloves garlic, minced (mix well) 5 soup spoons fish sauce 6 soup spoons water 1 teaspoon chili sauce (optional) | Peanut Sauce | 2 tablespoons minced fresh ginger 1/4 cup hot water 1/2 cup peanut butter 2 tablespoons soy sauce 4 tablespoons rice vinegar 1/4 teaspoon red pepper flakes (optional) | 63

64: Taro Pastry | Water Skin 1 1/2 cups flour 5 soup spoons water 5 soup spoons olive oil 1/4 cup sugar Mix the ingredients together and cover with a plastic wrap and sets aside. Let it rise for 20 minutes. | Oil Skin 1 1/2 cup flour 6 soup spoons olive oil Mix the ingredients | Directions Cut the water skin dough into even amount of 16 pieces. Wrap oil skin inside the water skin. Roll into a rectangular shape and fold 3 times. Repeat this process for 2 more times. | 64

65: Fillings 1 to 2 lbsTaro (get the plastic seal one) 3/4 cup Sugar Olive Oil Egg wash Steam taro on high heat for 30 minutes. Mash taro until smooth. Add oil to the wok, stir in the taro, slowly pour in the sugar, Keep stirring until smooth. Add oil if taro sticks to the wok. Wrap taro into the skin and form into a round flat cake. Apply egg wash. Bake at a preheated oven of 400 degrees for 15 minutes | 65

66: Index | Appetizers BBQ Pork Pastries Braised Peanuts Deep-Fried Taro Pan-Fried Green Onion Pancake Pot Stickers Steam BBQ Bun (Cha Siu Bao) Taro Cake (Woo Tul Gow) Turnip Cake (Low Bok Gow) Vietnamese Egg Roll (Cha Gio) Vietnamese Spring Roll (Goi Cuon) | Soups and Salad Beef Porridge 27 Catfish Porridge 28 Lion Head Meatball 21 Lettuce Wrap 19 Oriental Chicken Salad 18 Pork Porridge with Thousand Year-Old Eggs 29 Roasted Duck with Noodle Soup 26 Steamed Cabbage with Pork 20 Vietnamese Fish Soup (Canh Chua) 22 Vietnamese Steam Rice Roll (Banh Cuou) 30 Won Ton Soup 24 | 16 15 6 4 14 12 10 8 2 3

67: Side Dish Baby Spare-Ribs with Pickled Plum 45 Bean Sauce with Ground Pork 40 Beef Stew (Bo Kho) 39 Braised Catfish (Kho Kai) 38 Braised Pork with Eggs (Kho Thit) 36 Braised Shrimp (Kho Tom) 37 Chicken Rice with Chinese Sausages 42 Chinese Burrito (Bo Be Eh) 48 Curry Chicken 34 Fried Tofu Meatballs 47 Glazed Pork 41 Pan-Fried Noodle 43 Steam Chicken with White Wine and Rice 44 Stuff PorkTofu 46 Tomatoes with Ground Pork 35 Vietnamese Crepe (Banh Xeo) 32 Vietnamese Grilled Pork 33 | Index

68: Sauces and Side Dish Fish Sauce (Nuoc Mam) 63 Peanut Sauce 63 | Desserts Banana and Yucca Tapioca Dessert (Che Chuoi) 54 Banh Bo Nuong 58 Candied Pecans 52 Coconut Pastries 59 Corn and Tapioca Dessert (Che Bap) 55 Cream Puffs 57 Fried Sesame Balls 60 Lemon Cake 53 Taro Pastry (Wife Cake) 64 Vietnamese Black Eyed Peas Dessert (Che Dau) 56 Yucca Cake 62 | Index

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linh Ngu
  • By: linh N.
  • Joined: over 6 years ago
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About This Mixbook

  • Title: B's project
  • recipes book
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  • Started: over 6 years ago
  • Updated: almost 2 years ago