Che Ba Mau
Servings 6
INGREDIENTS:
3/4 cup skinless split mung beans (soaked for 3 hours and drained)
3/4 cup sugar
1/2 cup red azuki beans (soaked for 4 hours and drained)
1-1/2 cups coconut milk
1/4 cup tapioca pearls
1 can longan, drained
1. Bring 2 cups water to a simmer in a pot over medium heat. Add the mung beans and 1/4 cup sugar. Cook, stirring constantly, until the water is completely absorbed, about 20 minutes. Remove from the heat and allow to cool. Refrigerate until ready to use.
2. Bring 2 cups of water just to a boil in a pot over medium heat. Reduce the heat to low, add the azuki beans and 1/4 cup sugar. Cover and simmer until the beans are cooked through, about 3 hours. Remove from the heat and allow to cool. Refrigerate until ready to use.
3. Meanwhile, bring the coconut milk and 1-1/2 cups water to a boil. Reduce the heat to low, add the remaining sugar and tapioca pearls, and simmer until the tapioca pearls have become completely transparent. Remove from the heat and allow to cool. Refrigerate until ready to use.
4. In an ice cream soda glass, working in layers, place 2 tablespoons shaved ice in between 3 tablespoons each of everything else starting with shaved ice, coconut tapioca, shaved ice (again), azuki beans, shaved ice (again), coconut tapioca (again), and a few longans on top. Use ice cream spoons to eat and a straw to sip.
Showing posts with label Vietnamese. Show all posts
Showing posts with label Vietnamese. Show all posts
Vietnamese style kuih lapis
Banh Da Lon
Ingredients:
A: (Batter):
350g tapioca starch
50g rice flour
4 2/3 cups liquid (water, coconut milk I usually use both half coconut, and half water)
300g sugar
*Mix everything together.
B: (Filling)
300g cooked mung beans or taro
200g sugar
100g tapioca starch
175g coconut milk or water
*Put everything in a blender and blend until ‘smooth’.
Steaming:
Grease mold (cake pan or tart mold) with oil. Pour in a layer of batter (mixture A) and steam for 5-10 mins., (until cooked), then pour a layer of filling (mixture B). Steam until filling is cooked and then pour on some more batter. Continue with this process until you use up all of the batter and filling. Make the cake as many layers as you want.
Ingredients:
A: (Batter):
350g tapioca starch
50g rice flour
4 2/3 cups liquid (water, coconut milk I usually use both half coconut, and half water)
300g sugar
*Mix everything together.
B: (Filling)
300g cooked mung beans or taro
200g sugar
100g tapioca starch
175g coconut milk or water
*Put everything in a blender and blend until ‘smooth’.
Steaming:
Grease mold (cake pan or tart mold) with oil. Pour in a layer of batter (mixture A) and steam for 5-10 mins., (until cooked), then pour a layer of filling (mixture B). Steam until filling is cooked and then pour on some more batter. Continue with this process until you use up all of the batter and filling. Make the cake as many layers as you want.
Seasame Ball Vietnamese Style
Banh Cam
Ingredients:
1 pack of gluten flour
2 tablespoon sugar
1 tsp salt
1 teaspoon baking powder
1 cup water
1/2 cup seasame seed
oil for deep fry
150gr mung bean
PREPARATION of Mung Bean Filling
Soak the mung bean for 1-2hr. Steam until mung bean is tender and crushable. Mash the mung bean with sugar.
1, Preheat the oil in a medium pot.
2. Mix gluten flour, sugar, baking powder, and salt together in a medium mixing bowl.
3. Gradually add water and knead well until it forms a smooth and elastic ball.
4. Take out small portion, roll into a ball. Flatten the ball, place the mung bean ball in the center. Wrap it.( Don't worry if the ball doesn't not look good enough, as long as the rice dough can cover the mung bean ball)
5. Roll the gluten ball in seasame seed until it's fully covered
6. Deep fry the ball in hot oil until it turn yellow.
This kind of snack should be served cool as it gets more crunchy.
Ingredients:
1 pack of gluten flour
2 tablespoon sugar
1 tsp salt
1 teaspoon baking powder
1 cup water
1/2 cup seasame seed
oil for deep fry
150gr mung bean
PREPARATION of Mung Bean Filling
Soak the mung bean for 1-2hr. Steam until mung bean is tender and crushable. Mash the mung bean with sugar.
1, Preheat the oil in a medium pot.
2. Mix gluten flour, sugar, baking powder, and salt together in a medium mixing bowl.
3. Gradually add water and knead well until it forms a smooth and elastic ball.
4. Take out small portion, roll into a ball. Flatten the ball, place the mung bean ball in the center. Wrap it.( Don't worry if the ball doesn't not look good enough, as long as the rice dough can cover the mung bean ball)
5. Roll the gluten ball in seasame seed until it's fully covered
6. Deep fry the ball in hot oil until it turn yellow.
This kind of snack should be served cool as it gets more crunchy.
Crepes with Lettuce Wrap Vietnamese Style per Christy
Vietnamese banh xeo
Ingredients:
package of bot do banh xeo
1 1/2 cup of cold water
1/2 cup of coconut milk
1/4 cup of dairy milk
Meat filling:
ground meat
green onion - sliced thinly like toothpicks
white onion - thinly sliced
bean sprout
mushroom
shrimp (optional)
msg (optional)
salt for taste
Rice Batter - Mix package with coconut milk, milk, and water in bowl.
Heat 2 Tbs of oil in a nonstick omelet pan (or any small pan) over moderate - high heat. Saute pork belly, shrimp, white union, mushroom, and green onion. Do not overcook. Do not let the meat dry out. Spread the contents around the pan.
Stir the rice batter so that the ingredients don't settle at the bottom. Ladle the batter into a small soup sized bowl so it's easier to handle before you add it to the pan. Slowly add the rice batter to pan with the uncooked meat. Quickly tilt the pan to spread the mixture into a thin pancake. Don't let the batter get too thick. The edges of the crepe will be a little crispy. Add bean sprout on one side of the pan. Flip other side over the sprout. Cover the pan, lower the heat, and let it cook/simmer for 1 minute. Check to see if bottom of the crepes is brown and crispy. Slide it onto a platter. If the mixture is too thick and doesn't slid across the pan easily, pour oil around edge until the crepe releases. Keep crepes warm in warming oven while you make the remaining crepes.
Serve with lettuce leafs, herbs (mint, basil, coriander). Serve with dipping sauce (nuoc cham).
Dipping Sauce/ Nuoc Cham
2 small garlic cloves, crushed
1 fresh Thai Pepper, seeded and minced
2 Tbs sugar
2 Tbs lime or lemon juice
1/4 C rice vinegar
1/4 cup fish sauce
1/4 C water
Combine all ingredients in a blender or food processor and process for 30 seconds or until the sugar dissolves. You can add some finely shredded carrot and diakon to the sauce when serving with the crepes.
Ingredients:
package of bot do banh xeo
1 1/2 cup of cold water
1/2 cup of coconut milk
1/4 cup of dairy milk
Meat filling:
ground meat
green onion - sliced thinly like toothpicks
white onion - thinly sliced
bean sprout
mushroom
shrimp (optional)
msg (optional)
salt for taste
Rice Batter - Mix package with coconut milk, milk, and water in bowl.
Heat 2 Tbs of oil in a nonstick omelet pan (or any small pan) over moderate - high heat. Saute pork belly, shrimp, white union, mushroom, and green onion. Do not overcook. Do not let the meat dry out. Spread the contents around the pan.
Stir the rice batter so that the ingredients don't settle at the bottom. Ladle the batter into a small soup sized bowl so it's easier to handle before you add it to the pan. Slowly add the rice batter to pan with the uncooked meat. Quickly tilt the pan to spread the mixture into a thin pancake. Don't let the batter get too thick. The edges of the crepe will be a little crispy. Add bean sprout on one side of the pan. Flip other side over the sprout. Cover the pan, lower the heat, and let it cook/simmer for 1 minute. Check to see if bottom of the crepes is brown and crispy. Slide it onto a platter. If the mixture is too thick and doesn't slid across the pan easily, pour oil around edge until the crepe releases. Keep crepes warm in warming oven while you make the remaining crepes.
Serve with lettuce leafs, herbs (mint, basil, coriander). Serve with dipping sauce (nuoc cham).
Dipping Sauce/ Nuoc Cham
2 small garlic cloves, crushed
1 fresh Thai Pepper, seeded and minced
2 Tbs sugar
2 Tbs lime or lemon juice
1/4 C rice vinegar
1/4 cup fish sauce
1/4 C water
Combine all ingredients in a blender or food processor and process for 30 seconds or until the sugar dissolves. You can add some finely shredded carrot and diakon to the sauce when serving with the crepes.
Pho Vietnamese Style per Christy
Vietnamese Pho
Ingredients for Broth:
2-4 beef bone (depends on pot)
6 quarts of water
Beef Tenders (optional)
Pho Seasoning (purchase at Asian market)
3 tablespoon Sugar
1 tablespoon Salt
1 tablespoon MSG (optional)
dried octopus/ squid (optional)
Prepare ginger and onion by charging/ burning the outside over an open flame. Add all ingredients into water. For more favor add beef tenders. Do not boil rapidly as it will cloud the stock. Simmer at least 5 hours.
Slice the cooked tenders thinly and return to stock. Broth should be clear. Add meatballs to the broth 30 minutes prior to serving.
When you are ready to serve - Use rice sticks (1/16-inch-wide)
To prepare them, first soak them in cold water for 30 minutes and drain. Then bring a large pot of water to a rolling boil. When you're ready to serve (not before), place the noodles, one portion at a time, into a sieve and lower it into the boiling water. Using chopsticks or a long spoon, stir so the noodles untangle and cook evenly. Blanch just until they're soft but still chewy, about 10 to 20 seconds. Drain completely, then transfer to a bowl.
To the bowl of noodles, add raw thinly sliced eye of round beef (the hot broth will cook the meat as it is added to the bowl). If you want to add shrimp, add thawed cocktail shrimp when ready to serve. Don't add shrimp to the original stock as it will overcook the shrimp and make it tough. Pour desired amount of boiling hot stock over the raw meat. Add enough broth to cover the meat and noodles. Add meatballs and season with desired condiments.
Some Side Options of Meat, Vegetables, Herbs, and Sauces:
pinch of garlic flakes
sprinkle of chopped green onions
sprinkle of chopped cilantro
1 teaspoon of fish sauce
1/2 teaspoon of chili sauce
1/2 teaspoon of oyster sauce
2-3 sprigs of Thai basil leaf
1/8 cup of bean sprouts
1/4 cup of chopped cooked tripe, tendon, brisket
2-3 thinly sliced large tomato
1/4 lime juice slice
My kids like eating Pho with lettuce, cabbage, celery, or long bean with shrimp paste on the side with their pho.
Ingredients for Broth:
2-4 beef bone (depends on pot)
6 quarts of water
Beef Tenders (optional)
Pho Seasoning (purchase at Asian market)
3 tablespoon Sugar
1 tablespoon Salt
1 tablespoon MSG (optional)
dried octopus/ squid (optional)
Prepare ginger and onion by charging/ burning the outside over an open flame. Add all ingredients into water. For more favor add beef tenders. Do not boil rapidly as it will cloud the stock. Simmer at least 5 hours.
Slice the cooked tenders thinly and return to stock. Broth should be clear. Add meatballs to the broth 30 minutes prior to serving.
When you are ready to serve - Use rice sticks (1/16-inch-wide)
To prepare them, first soak them in cold water for 30 minutes and drain. Then bring a large pot of water to a rolling boil. When you're ready to serve (not before), place the noodles, one portion at a time, into a sieve and lower it into the boiling water. Using chopsticks or a long spoon, stir so the noodles untangle and cook evenly. Blanch just until they're soft but still chewy, about 10 to 20 seconds. Drain completely, then transfer to a bowl.
To the bowl of noodles, add raw thinly sliced eye of round beef (the hot broth will cook the meat as it is added to the bowl). If you want to add shrimp, add thawed cocktail shrimp when ready to serve. Don't add shrimp to the original stock as it will overcook the shrimp and make it tough. Pour desired amount of boiling hot stock over the raw meat. Add enough broth to cover the meat and noodles. Add meatballs and season with desired condiments.
Some Side Options of Meat, Vegetables, Herbs, and Sauces:
pinch of garlic flakes
sprinkle of chopped green onions
sprinkle of chopped cilantro
1 teaspoon of fish sauce
1/2 teaspoon of chili sauce
1/2 teaspoon of oyster sauce
2-3 sprigs of Thai basil leaf
1/8 cup of bean sprouts
1/4 cup of chopped cooked tripe, tendon, brisket
2-3 thinly sliced large tomato
1/4 lime juice slice
My kids like eating Pho with lettuce, cabbage, celery, or long bean with shrimp paste on the side with their pho.
Spring Roll made with Rice Paper
These spring roll appetizer are not deep fried.
Vegetarian spring roll can be filled with lettuce, carrots, avocado, green onions, long green beans, snow peas, mint, cilantro, and baby mixed greens.
Ingredients:
1 pound of ground meat or boiled salted pork
cooked and devein shrimp
rice vermicelli
rice paper wrapper
green leaf lettuce
cucumber
cilantro
basil
Brown meat with salt and pepper to desired taste.
Cook rice vermicelli according to directions on package.
Instructions on how to make Spring Rolls
http://www.youtube.com/watch?v=IfI1wMeDXhg&feature=related
If the spring rolls are made prior to serving, place the damp cloth over the spring rolls to keep the rice paper moist.
Eat with Eggroll Sauce.
Vegetarian spring roll can be filled with lettuce, carrots, avocado, green onions, long green beans, snow peas, mint, cilantro, and baby mixed greens.
Ingredients:
1 pound of ground meat or boiled salted pork
cooked and devein shrimp
rice vermicelli
rice paper wrapper
green leaf lettuce
cucumber
cilantro
basil
Brown meat with salt and pepper to desired taste.
Cook rice vermicelli according to directions on package.
Instructions on how to make Spring Rolls
http://www.youtube.com/watch?v=IfI1wMeDXhg&feature=related
If the spring rolls are made prior to serving, place the damp cloth over the spring rolls to keep the rice paper moist.
Eat with Eggroll Sauce.
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