Chirstmas 2012

 On the 24, we confitted duck legs, then making stock for gravy and prepare the vegetables.

 Mushroom stuffing and British pig in blanket

 Sautee cabbage with pancetta with garlic butter

 And finally the goose is ready!!!

Accompany with crispy roasted potatoes and parsnip

Super crispy roasted potatoes in goose fat! Yum!

Banh trung thu 2011

Thit cha Bong

INGREDIENTS:
1kg Pork fillet
*Seasoning: soy sauce,  fish sauce, sugar  (depends on your taste)

METHOD:
Steam the pork fillets until they are cooked.
While waiting for the meat to cool down. Combine all the seasoning ingredients in a small pan and bring to the boil, turn the heat down and mix until all sugar has dissolved.

Once the meat is cool, beat it with a rolling pin along the grain of the meat, so the meat breaks into strands and is easier to shred.

Shred the meat into individual strands about 1.5 mm thick or slightly thinner than the thickness of a cocktail stick.



Heat a heavy based frying pan, after that turn the heat down to very low.
Put the shredded meat on frying pan, with the seasoning
Keep stirring around with a pair of wooden chopstick until the meat is dry enough but not too dry. You can test whether the meat is dry enough by rubbing a few strings of meat between the finger. If the meat is fluffed up without breaking down, then you can take the meat off the heat.

 

Rub a small potion of the fillet against a metal mesh like a sieve or a rough flat surface until it has fluffed up like cotton wool. Keep repeating this step until all the meat is done.

Keep the cotton meat in a air tight jar, don't press the meat in too tight or the meat will lose its fluffy texture.

Wooden moulds

Cha Que

*Ingredients
3tbsp water
2tbsp fishsauce
1/2 tbsp sugar
2tbsp corn/potatoes starch
1/2 bag alsa
1tsp ground cinamon

Oil to brush on top
2tbsp oil
1/2tsp annato seed
1/8 tsp ground cinamon

Divide into 2 trays, steam for 20 min, grill at 200c until golden brush with oil and grill little darker in colours, turn and do the same for the other side. 

Yam Cake

*Ingredient
2 bowl rice flour ( 200g)
3 bowl water (600ml)
2tbsp wheat starch
2tbsp tapioca starch
2bowl yam cubed (400g?)
1bowl yam shredded (100/150g?)
half bowl dry shrimp (30g)
1 lap chueong (50g)
5 dried mushroom (80g)- diced
1tbsp chopped garlic
1tbsp chopped shallot
1tsp white pepper
1tbsp sugar
soysauce
salt

Mix flour and water and 1 tsp salt, rest for 30mins - 1h
Fry shallot, garlic till frangant, add lap cheoung, dried shirmps, mushroom until aromatic.
Add cubed yam, fry until golden, add shredded yam fry till golden. Seasoning with saugar, soy sayce
In a pan, boil 300ml water. Remove from heat, add the flour mixture stir till mixture thicken.
Mix the meat, veg in the flour mixture well.
Pour into 2 moulds that has been line with clingfilm.
Steam 45 mins.
Put something heavy on top to weight it down.
Leave cool before slicing

Rau Cau Dua Cafe (Coconut,Coffee Agar Agar)

*Ingredients:
Coffee layer
10g agar agar strips
750ml water
1tbsp ground coffee
150g sugar

Coconut layer
15g agar agar strips
165ml coconut milk
750ml water
180g sugar
pandan essence

Che Khoai Mon (Taro Sticky Rice Dessert)

Ca Kho To

Bun Bo Hue (Hue Style Beef Soup Noodle)

Bo Vien, Cha Lua

Bo Vien
1kg beef shin/brisket
2tbsp salt
1tbsp fish sauce
3tbsp sugar 
2tsp pepper
0.5 tsp ground garlic
2tbsp water
1tbsp potato starch
1.5tsp Alsa

Cha Lua
1kg mince chicken
2tbsp fish sauce
1tbsp sugar
2tsp black pepper
0.5tsp ground garlic
3tbsp potato starch
3tbsp water
 1.5 tsp Alsa

Ingredients

Mung Bean Starch( Bot Dau Xanh)

Vietnam 2009