Cha trung (Vietnamese Steamed Egg Meatloaf)

 

 

Nuoc mam

 

Ingredients:

1tbsp finely minced garlic 

1tbsp finely minced chillies

4tbsp sugar

6tbsp water

3tbsp fish sauce

3tbps cider vinegar

1tbsp lemon juice

Methods:

Mix sugar and water until sugar is dissolved, add fish sauce, vinegar and lemon juice at last. Add garlic and chillies. 

Keep in refrigerator in an airtigh container till serving. It can be keep up to 2 weeks.

Pho Bo

 

Pho dac biet nong hoi day, an rat ngon, lan nay la lan thu hai minh nau ma an cung kha ngon chi co cai nuoc leo hoi den la vi sao khi minh nuonc cu hanh va gung minh ko co phui bot cai lop khet ben ngoai

Lan sau co le minh se cho them gung va cu hanh tim, neu ranh thi minh se lam nuoc dung ga voi carot va cu cai trang truoc roi moi xai nau nuoc pho chac la se ngon lam.

Fondant modelling

Santa Clause 2010

 Piggy 2011

Fondant Rose

These are my fondant roses from Wilton 3, they would be nicer if I used gumpaste instead of just normal fondant

Hanh Phi( Fried shallots)

Vietnamese spring onion's oil

This spring onion oil is used as last minute garnish in many vietnamese dishes.

Ingredients:
1/2 cup thinly sliced spring onions
2tbsp cup oil (unflavored)

Methods:
In a small saucepan, heat the oil over medium heat until hot.

Add the spring onions, stir well.

Keep stirring for  until the sping onions turned soft should be less than 1 min.
The garnish can be made in advance up to few hours and keep at room temperature till serve.