Californian Sushi Roll

 

Ingredients:

1 cup of cooked rice, warm.
½ cup of cooked crab meat.
½ cup of vinegar.
½ cup of sugar.
3 tablespoons of golden caviar.
2 tablespoons of sesame seeds.
½ avocado, chopped.
Wasabi paste.

Directions:

Mix the vinegar and the sugar in a saucepan and bring to a boil.
Cook until sugar has dissolved completely; remove from heat.
Stir 2 tablespoons of the sugar/vinegar combination into the cooked rice.
Stir the sesame seeds into the rice.
Press pickled rice into a square.
Cut rice into squares.
Press each square so that rice clings, and dab some wasabi paste on each square.
Press some crab meat, golden caviar, and avocado on each of the rice square.

Chinese Wonton Soup

Ingredients

ready made wonton skin
wonton filling;
300 grams of finely minced pork
100 grams of minced spring onion
20 grams of finely chopped celery
20 grams of fried shallots
pinch of salt
generous pinch of white pepper powder
1 egg white
2 tbs of soy sauce
1 tbs of sesame oil
soup base;
4 cups of stock
salt & pepper to taste
pinch of hon dashi (to replace msg)
1 teaspoon of fried garlic
roughly chopped celery

Directions

to make the wonton filling, mix all ingredients in one direction with a big wooden spoon
knead with the wooden spoon for at least 10 minutes
wrap 1 teaspoon of filling on each wonton skin
bring stockto the boil, add all the seasoning, add wontons cook for around 5 minutes, add celery, serve.

Chinese Fried Rice With Shrimp

Ingrediants:

3 large eggs
2 tablespoons vegetable or canola oil
2 garlic cloves, minced
2 teaspoons minced fresh ginger
1/2 pound medium shrimp, peeled, deveined and cut in 3/4-inch pieces
1 tablespoon dry sherry
5 to 6 cups cooked and cooled basmati or long-grain rice
1 bunch scallions, thinly sliced, white and green parts separated
1/2 cup cooked fresh or thawed frozen peas
2 tablespoons soy sauce
1/4 cup chopped cilantro

Directions:

1. Beat one of the eggs in a small bowl and salt lightly. Heat 1 teaspoon of the oil over medium-high heat in a small nonstick frying pan, and add the beaten egg. Swirl in the pan until the egg forms an even coat, like a thin pancake. When the egg is cooked through, roll up and slide onto a plate. Cut in thin strips (you can use a scissors or a knife). Set aside.

2. Heat a wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the remaining oil and swirl around the pan, then add the shrimp and cook about one minute, stirring and tossing with a spatula or wok scoop until just about cooked through and pink. Add the garlic and ginger, and stir-fry for 30 seconds. Add the sherry, and stir everything together. When the sizzling stops, pour in the remaining beaten egg. Stir-fry until scrambled, and add the rice. Cook the rice — scooping it up, then pressing it into the pan and scooping it up again — for about two minutes. Stir in white and lighter green parts of the scallions, the peas and the soy sauce. Stir together for about half a minute, and transfer to a warm serving platter. Sprinkle the egg strips, scallion greens and cilantro over the top. Serve hot.

Sweet and Sour Pork

 
4 Servings

Ingredients:

• 1 lb. boneless pork loin
• 1 tbsp. vegetable oil
• 1 medium green pepper, cut into 1" pieces
• 1 medium onion, cut into thin wedges
• 1 (15 1/4-oz). can pineapple chunks in juice
• 1/4 cup firmly packed brown sugar
• 1/4 cup white wine vinegar
• 2 tbsps. cornstarch
• 2 tbsps. soy sauce 
  

Directions:

• Partially freeze pork. Cut across the grain into 2 1/2 × 2 1/4-inch strips; set aside.
• Preheat a wok or large skillet over high heat; add oil.
• Stir-fry green pepper and onion in hot oil for 2-3 minutes or till crisp-tender.
• Remove from wok. Add more oil, if necessary. Add half the pork to wok; stir-fry until browned. Remove pork; stir-fry the remaining pork. Return all pork to wok; keep warm.
• Drain pineapple, reserving juice. In a small saucepan combine the juice, brown sugar, vinegar, cornstarch and soy sauce. Bring to a boil; cook about 1 minute or till thickened, stirring constantly.
• Return green pepper and onion to wok. Stir in pineapple and the thickened pineapple juice mixture.
• Cook and stir until heated through. Serve with rice, if desired.

Egg Rolls With Fish Sauce

Cha Gio (Crispy Spring Rolls)

Quintessentially Vietnamese, these delicate, crispy rolls are a refinement from the more robust Chinese rolls. The basic ingredient is minced pork, to which either prawns or crab can be added for savory flavor. The gossamer thin bang tranhg (rice paper) is hard to handle. You can use conventional spring roll skins as an easy alternative, but you won't achieve the same crispy results.
2 oz translucent rice vermicelli or cellophane noodles, chopped
2 tbsp dried tree ears (wood fungus or wood ears), soaked until soft and chopped
3 Chinese mushroom caps, soaked until soft and chopped
6 oz minced pork
4 oz water chestnuts, chopped
2 stalks spring onions, chopped
2 tbsp nuoc mam (fish sauce)
1 tsp pepper
1 egg, lightly beaten
12-14 sheets banh tranhg
vegetable oil for deep frying
cornstarch (optional)
Put all ingredients except skins or rice paper in a large mixing bowl and blend well. Adding a tablespoon of cornstarch will give the mixture a smooth texture, but this is optional. To adjust seasoning, boil a small nugget of mixture and taste. Adjust seasoning if necessary. In a bowl of tepid water gently lower each sheet of bang tranhg or spring roll skin until soft and shake off excess water. Very carefully, lay sheets on a clean chopping board. Place a heaped tablespoon of mixture on sheet or skin, roll over once, and fold in sides. Roll over once more and tuck in firmly, patting the ends down. Finish making rolls as oil heats in the wok. Gently lower each roll in the oil to deep fry—a few at a time until light brown and crisp. Serve with fresh lettuce and mint leaves with nuoc cham.

Nuoc Cham (Chili, Garlic, and Fish Sauce)

Piquant dips do double duty as condiments and seasonings in Vietnamese cooking. The base for these is always nuoc mam and you can add ingredients such as lime juice, chopped chilies, chopped nuts, spring onions, fried garlic, ginger and fresh herbs such as coriander, sweet basil, and mint.
4 red chilies
2 cloves garlic
1 tsp sugar
2 limes, peeled and chopped
1 tbsp hot water
1 tbsp vinegar
5 tbsp nuoc mam (fish sauce)
Remove stalks from chilies and de-seed if you want a milder dip, though this defeats the purpose of nuoc cham. Pound garlic in a pestle and add chilies one by one, processing until you get a fine paste. Add sugar and lime pieces and pound to a pulp. Remove to a small sauce bowl and add water, vinegar, and fish sauce. Mix well and serve. Variations on the sauce can include chopped coriander, chopped ginger, pineapple, and any fresh herbs.

Spring Rolls (Goi Cuon)With Peanut Sauce

Ingredients:
(Serves 4)

For the grilled pork:

1 lb pork chops, loin, butt or shoulder. Sliced thin.
2 garlic cloves, minced
2 shallots, minced
1 Tbs fish sauce
1 tsp sugar
2 tsp freshly ground black pepper, or to taste
1/4 cup peanut or vegetable oil

Hoisin Peanut Dipping Sauce Recipe

1 cup (8 oz) hoisin sauce (if sauce is thick, add about 1/4 cup warm water to reach desired consistency)
1/4 cup smooth peanut butter
1 Tbs rice vinegar
2 garlic, crushed
1 minced thai chili, or more for desired spiciness

For spring roll rice paper assembly:

About 10 rice paper wrappers
Lettuce
Cucumber, cut into long slices
Fresh herbs: mint, cilantro, basil, vietnamese coriander, balm or perilla
Bean sprouts

Method:

1. In plastic bag, combine all ingredients for the grilled pork. Let marinade for about 20 minutes. Grill both sides of pork for about 2-3 minutes, or until desired texture.
2. In blender, combine all ingredients for the hoisin peanut dipping sauce. Blend until everything combines smoothly together. If it is too thick, continue adding warm water until desired consistency.
3. In bowl of warm water, dip each rice paper wrapper for about 3-5 seconds (depending on rice paper thickness). Do not over soak your rice paper wrapper! Place on work service and allow rice paper to soak up water and become gelatinous and pliable (about 30 seconds to 1 minute, again, depending on the thickness rice paper).
4. On top 1/3 side closest to you, lay lettuce on the bottom for added strength to the wrapper. Then place meat, herbs and other vegetables. Roll up spring roll about 1/3 way through, then fold in the sides. View step-by-step photographs of spring rolling here.
5. Serve with hoisin peanut dip.

Soup Tonkinoise (Pho Bo)

Ingredients for 4 servings

Broth

- 1 medium onion

- 1 kg (2 1/4 lb.) beef bones

- 400 g (14 oz.) stewing beef, in large pieces

- 3 liters (12 cups) water

- 2.5 cm (1") piece of ginger, cut into 4 slices

- 2.5 cm (1") piece cinnamon stick

- 2 star anise

- 3 cloves

- 6 black peppercorns

- 1 tsp. salt

- 2 tbsp. nuoc mam (fish sauce)

Soup ingredients

- 125 g (4 oz.) Beef tenderloin or sirloin steak, very thinly sliced

- 175 g (6 oz.) dry rice noodles (banh pho)

- Raw onion, thinly sliced

- 3-4 scallions, thinly sliced

- 60 ml (1/4 cup) fresh cilantro leaves

Garnishes

- Sprigs of fresh mint, Thai basil and cilantro

- 125 g (4 oz.) bean sprouts

- Red chilies, thinly sliced

- Lime wedges

 Directions

Broth
To make the broth, place the quartered onion (unpeeled), stewing beef
and beef bones into an oiled roasting pan.
Roast in a 230° C (450° F) oven for about 30 minutes, stirring occasionally,
until well browned.
Transfer the onion, stewing beef and bones to a large pot.
Pour some of the water into the roasting pan, scraping the pan well to dissolve
all the browned juices and add to the pot with the remaining water, the ginger,
cinnamon, star anise, cloves, peppercorns, salt and fish sauce.
Bring to a boil, reduce the heat and simmer, skimming the surface as necessary.
After an hour, remove the stewing beef and set aside.
Continue simmering the broth for 1-2 hours longer, adding more water if required.
Strain, correct the seasoning and keep hot.

Serving
About 15 minutes before serving, soak the rice noodles in hot water for about
15 minutes until tender but not mushy. Place some of the noodles into
each serving bowl. Top with some of the sliced cooked stewing beef,
some thin slices of raw steak, a little sliced raw onion, scallion and cilantro.
Return the beef broth to a boil. Ladle the boiling broth over the ingredients
in each bowl. Serve immediately, passing a platter with the fresh herbs,
bean sprouts, chilies and lime, so that guests can garnish their bowls as desired.

Cha Bo - Vietnamese Beef Kabobs Recipe

 
Ingredients
1 pound of minced beef
1 tablespoon of lemon grass (chopped)
2 teaspoon of red or green chili (finely chopped)
1.5 tablespoon of fish sauce
3 tablespoons of roasted peanuts (grounded)
2 tablespoons of onion or shallot (finely chopped)
1.5 tablespoons of coconut cream
1 teaspoon of curry powder
1 teaspoon of palm sugar


Directions
Start by adding all the ingredients in a bowl and use your hand to make them into small flat balls. Pan fry or grill the beef balls over medium high heat until they are cooked to your liking. Usually cooked well done. Serve with a sweet chili sauce.

Vermicelli Grilled Chicken

600 g Chicken fillet, thinly sliced
1 kg Dried rice vermicelli
100 g Peanuts (groundnuts), roasted and crushed
Mixed fish sauce

Marinade
2 stalks Lemon grass, bulbous portions only, finely chopped
1 teaspoon Garlic, finely chopped
1/4 teaspoon Ground white pepper
1 teaspoon Sugar
1 tablespoon Fish sauce
1 Chicken seasoning powder
1 Red chili, finely chopped

Garnishing
1 tablespoon Pickled carrot and radish
2-3 sprigs Thai basil leaves
100 g Bean sprouts
75 g Lettuce, julienned
1 Cucumber, julienned

Combine marinade ingredients and marinate pork for 5 minutes. Soak rice vermicelli in cold water for 20 minutes then place into boiling water and cook for 5 minutes. Rinse under cold water, drain and set aside. Grill chicken in medium charcoal flame until golden brown. To serve, divide garnish equally into 6 serving bowls. Top with rice vermicelli and grilled chicken. Sprinkle with peanuts and mixed fish sauce. Toss well before eating.

Vietnamese

Vietnamese Food

Vermicelli Grilled Chicken	Cha Bo – Vietnamese Beef Kabobs	Soup Tonkinoise (Pho Bo)

Spring Roll	Egg Roll	.