SEAFOOD SOUP

The direction for this soup is easy, ingredients is popular, and cooking time is fast. Therefore it’s really suitable for a family meal or small parties

Ingredients:

Original recipe makes 2 servings

     -         Tofu

     -         Shiitake mushroom, golden needle mushroom

     -         Egg

     -         Shrimp, squid

     -         Seasoning powder, sugar, pepper, cornstarch

PREP 15mins

COOK 25mins

READY 40mins

Direction:

-         Clean and wash shiitake mushroom and golden needle mushroom, cut into half if needed

-         Julienne tofu

-         Peel skin off shrimp, cut into half longwise

-         Clean and wash squid, cut into thin pieces with 3cm length

-         Place a water pot on heat, boil it up. Add shrimp, squid, tofu then mushroom in. Season with 1 spoon seasoning powder, ½ spoon sugar, mix well. Boil a low heat in a few minutes.

   

-         Add 3 spoon cornstarch into a bowl, mix with a bit of water

-         Turn down the heat, slowly pour the four mixture in then stir in one direction.

-         Finally, beat an egg, mix it up, then slowly pour into the soup pot, pour and stir in one direction as above.

-         Boil it again, season to adjust the taste.

To have a nice looking soup bowl, décor with some cilantro and use hot, very tasty.

*Taro**

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POTATO OMELET FOR BREAKFAST

A breakfast with egg is quick and nutritious, let me introduce you a fragrant potato omelet dish for your breakfast, or lunch is fine.

 

Ingredients:

Original recipe makes 2 servings

-         1 potato

-         1 garlic, roughly chop

-         1 spoon butter

-         Egg

-         1 spoon roughly chopped cilantro and green onion

-         Salt, pepper

PREP 10mins

COOK 15mins

READY 25mins

Direction:

 

Peel the skin off potato, thinly slice

Then chop it into smaller pieces

Have butter in a hot pan, melt the butter then add garlic, fry until smelling, add potato in, add a pinch of salt. Stir fry potato at medium heat, mix well for the butter to cover all over potato

Stir fry until potato turn to gold and brown

While frying potato, beat the egg into a bowl, add a bit of cream if you like. Beat it really well, add cilantro green onion in, a bit of pepper salt and beat again.

When the potato cooked and golden brown, spread it over the pan, then pour the egg into the potato pan.

 Pour the egg mixture around the pan, then turn the heat on.

Quickly roll the egg over

Roll the side in, then the egg cooked but it’s still soft inside

Have the omelet on a dish and use with rice or bread

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CƠM GHẸ ĐƠN GIẢN MÀ NGON (DELICIOUS SIMPLE CRAB RICE)

Cơm ghẹ (Crab rice)

Getting bored with dishes from fish, meat, chicken… you can try this simple crab rice but rich of protein and palatable.

Ingredients:

Original recipe make 2 servings

      -         2 cups rice

      -         500gr blue crab

      -         Cucumber, onion, oil, chili, garlic, fish sauce, lemon, carrot, radish.

PREP 10mins

COOK 20mins

READY 30mins

Direction:

-         Clean the crabs, take out the flesh

-         Cook rice, when it’s cooked, dig well

-         Cut the onion into small pieces, fry until smelling with oil.

-         Thinly slice carrot, radish, mix with a pinch of sugar, and deep into vinegar.

-         Thinly slice cucumber

-         The dish would be delicious to serve with sweet and sour sauce: finely chop garlic, chili, mix with a hint of lemon juice, a pinch of sugar, fish sauce, adjust to taste.

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DIEM VILLAGE “XOI KHUC” (FLUNG OF MUNG BEAN FILLING WITH A COATING OF PANDAN LEAVES PASTE)

Cake inside, iridescent sticky rice outside cover the the mung bean filling, it’s not cake and not really sticky rice. It’s “banh khuc” – Diem village’s specialty, alongside Cau river, Hoa Long ward, Tien Phong district, Bac Ninh province.

Source: blogspot

“Banh khuc” is as small as a wisp of sticky rice, every single piece of sticky rice cover the layer of green dough and yellow mung bean filling. This dish is named “banh khuc” because people use “khuc” leaf (pandan leaf), roughly chopped, boil, then mix the whole leaves and juice with rice flour into a big piece of dough, and add mung bean filling. Pandan leaf is small, the upper side is silver green like there is a layer of white dust. Fresh or dry pandan leaf can be used to make this dish. In the winter, there is less pandan leaf, so in January, pandan leaf season, people harvest it and dry, then crush and use it to make the cake for a whole year. There are 2 types: “khuc te” and “khuc nep”. “Khuc te” leaf is bigger than “khuc nep” leaf, but people usually use “khuc nep” because it is more delicious.

Pandan leaf. Source: phunuonlime

To make a good “banh khuc” is not difficult, but the process requires the meticulousness and takes time. The flour to make “banh khuc” is not 100% sticky rice, but with the ratio of 8 portion sticky rice, 2 portion rice. Rice is selected well, good, white, pure and long. Sticky rice is limber, fragrant. The rice is soaked in water for couple hours, then cleaned well and crushed together with “la khuc”. The ratio between rice and the leaf is also a secret to make good dish, because too much rice will not have the feature smell of the leaf, and if not enough rice, the cake will not sticky enough.

You can enjoy Diem village “banh khuc” with 2 type of filling: onion and mung bean. “Banh khuc” with mung bean filling has the fleshiness of mung bean, the fat of pork and the fragrant of pepper. Mung bean without skin is soaked in water until soft, cooked well, crush smoothly, stir fry with onion and ground pork, mixed together to have the filling. However, the best is finely chopped pork belly, when eating you can feel the fat of pork, with a bit fragrant spicy of pepper.

“Banh khuc” onion filling is quite different. Onion is used to make the filling must be dry onion, with black fungus, pepper, laksa leaf, finely chopped pork belly mixed well. “Banh khuc” is usually made into 2 type: round circle like fry cake or elephant ear shape, but either way, the cake skin has to be thin but cover well the filling

After placing the cook into steam cooker, sprinkle them with sticky rice to have a thin layer covered outside.

Sour: xinhxinh

It’s best to served when hot. Sticky rice is pure, plump, iridescent blended with the fragrant, fleshy of “la khuc”, the fat of mung bean pork filling make the dish is so delicious, so attractive.

Sour: wordpress

Diem village people just makes this cake when they have guess coming and in Middle of January, Holiday or Festival. 

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BABY PORK RIB STEAM WITH BEER

This dish is different than the stir fry, soup dishes. This is very tasty and simple in cooking, so let’s join us with the baby pork rib steam with beer!

Ingredients:

Original recipe makes 2 servings

     -         400g baby pork rib

     -         200g potato

     -         1/2 liter beer

     -         Scallion, seasoning powder, sugar, pepper, cooking oil

PREP 15mins

COOK 35mins

READY 50mins

Direction:

-         Clean and wash scallion, shred it

-         Clean the pork, chop into small pieces, marinate with seasoning powder, sugar, peper in about 10mins. Fry pork rib, let it aside, pour half of the beer in with potato, cook in 20mins. Before serving, pour the other half of beer in and steam until hot. Place the dish in a bowl, sprinkle with scallion and enjoy.
Tip:

When having the other half of beer in, do not steam long time, just need to be hot, then remove from the heat.

Bon appetite!



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SAI GON WHITE PORRIDGE FOR A FULFILLED DAY

If you eat to be full, you must have not chosen porridge. But for a supper, porridge is a perfect choice. Because before going to sleep, eating porridge is easy for your stomach to digest in short time. Especially Sai Gon white porridge.

Sai Gon, in the early morning has the light humid of spring, the noon is hot sunny like usually, and the evening is quite cool down remind us of the Highland. It’s happy to gather with family after a busy day, slowly waiting for a hot porridge bowl in the chilly evening.

The main ingredient is rice and water. To have a right pot of porridge, it usually has the water three time more than rice and a pot to cook. At the beginning, put it on really high heat to boil rice and water, and make rice dilate bigger, then low down the heat to simmer rice until cook through. The more you cook, the thicker porridge is.

Does a bowl of white porridge have something special? Of course, the goodness of Sai Gon white porridge is not that simple. Because, accompanying this porridge is a lot of side dishes. Even they are just side dishes, the cooking process seems to be complicated and take time.

The dish that is ordered the most is white porridge with salted duck or “hot vit bac thao” (century egg), 3 colors fried egg. The egg yolk is crushed, mix well with porridge, make the white porridge change color and have fat fleshy smell enough to attract all dinner that is hungry. If you like seafood the porridge can also be with poached anchovies, fry anchovies or poached fresh water crab, poached shrimp. Porridge with meat has poached pork with pepper or every types of dried shredded such as dried shredded fish or meat. Besides, there are also fermented cucumber, fermented egg-plant…

There are many stores has a common sign named “Chao trang” (white porridge) on Ly Chinh Thang street. These are not luxury, with small space. The marvel in making a bowl of porridge need to be respected, and enjoyed by soul to feel the depth of it. Porridge has a diversity meaning in Vietnamese life, it’s the food for sick people, old people, kids or simply just a supper to fulfill a day.

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MEAT STUFFED BITTER MELON SOUP

Bitter melon has high vitamin C in vegetable, help protect the membrane, good for veins, increase the resistance system. Besides, bitter melon is cool, help febrifuge, good for eyes, detox. In the hot summer weather, bitter melon soup would be a perfect dish for your family’s meal.

Bitter melon has the highest vitamin C among vegetables.

Ingredients:

Original recipe makes 2 servings

-         Bitter melon: 300g

-         The meat for filling: 200g lean pork, mushroom, black fungus, dry onion, green onion, garlic, cilantro.

-         Spice: Salt, seasoning powder, pepper.

PREP 20mins

COOK 30mins

READY 50mins

Preparation:

-         Cut the bitter melon into 4, take out the seed and stuff inside, clean and drain.

-         Finely chop or blend the meat, soak the black fungus, mushroom until soft and get bigger, clean and roughly chop. Finely chop dry onion, garlic.

-         Marinate meat with seasoning powder, salt, pepper, mushroom, black fungus, dry onion, garlic, and cilantro.

-         Stuff the marinated meat into the bitter melon.

Stuff the marinated meat into the bitter melon.

Direction:

-         Have a pot of water on heat, boil, drop bitter melon in, low down the heat, take out the bubble on the surface, season with spices to taste. When the bitter melon is soft, take it out the heat, place it in a bowl, garnish with some cilantro and green onion.

 

Delicious attractive bitter melon soup

Tips:

You should pick the big bitter melon with the spine blossom enough.

If you have pork paste, mix it with meat, the filling will be sweet and stickier and easy to stuff.

For the bitter melon to be green, after add the bitter melon in, you should open the lid and wait until the soup boil, do not cover with lid!

Hope you would succeed!

*Taro**

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