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Sunday, August 31, 2014

Vietnamese Stir-Fried Turnip Cabbage with Eggs/ Cách Làm Su Hào (Xu Hào) Xào Với Trứng Gà/ 越式苤藍炒蛋的做法



Ingredients for 1 serving


  • 1 clove Garlic (minced)
  • 1 head Cabbage Turnip 
  • 1 tsp Fish Sauce (for the Cabbage Turnip)
  • 1 Egg
  • Pepper to taste

  1. Peel and cut off the ends of the cabbage turnip.
  2. Use a knife or a mandolin to julienne the cabbage turnip.
  3. Crack an egg into a bowl, add some fish sauce and pepper and beat until combined.
  4. In a skillet, heat up some cooking oil over high and sautée the garlic until fragrant.
  5. Add the cabbage turnip and the fish sauce and saute until the cabbage turnip softens a bit down.
  6. Pour the egg over the cabbage turnip and stir-fry until the egg is evenly covering the cabbage turnip sticks and done.


For more detailed instructions please see my YouTube recipe video!




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Saturday, August 30, 2014

French Inspired Snack : Pâté Chaud/ Cách Làm Bánh Patê Sô/ 越式酥皮肉餅的做法




Ingredients


  • 300 g/ 10.6 oz Minced meat
  • 2 pck/ 900g/ 31.7 oz Puff Pastry (19,5cmx10,5cm/ 7.5 inch x 3.9 inch)
  • 1 large Onion, diced
  • 3 cloves Garlic, minced
  • 1/2 tsp Pepper
  • 1/2 tsp Salt 
  • 1 tbs Soy Sauce/ Maggi Sauce
  • 2 Egg Yolks



  1. Combine garlic, seasoning, onion and meat.
  2. Preheat oven to 200°C or 390°F
  3. Cut the pastry sheets in half and put half 1 1/2 tsp of filling into each sheet.
  4. Fold the sheet over and crimp the edges to seal the filling.
  5. Brush some egg wash over the pastry surface. Don't use too much, though, or the pastry won't be able to rise.
  6. Bake for 20 minutes and serve immediately.


For more detailed instructions please see my YouTube recipe video!




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Friday, August 29, 2014

Asian Inspired Vegan/Vegetarian Fried Noodles/ Mì Xào Tàu Hũ / 素菜炒麵的做法



Ingredients for 2 servings


  • 1 Egg (optional for vegans)
  • 1 Stalk Spring Onion, cut into fine rings (optional)
  • 1 tsp Ginger, minced (optional)
  • 1 clove of Garlic, minced
  • Chili Peppers (optional, to taste)
  • 1 large Carrot, peeled & ends cut off
  • 150 g/ 5.3 oz Soy Sprouts
  • 1/2 tbs 绍兴酒 Shaoxing Rice Wine/dry sherry (optional)
  • 1/4 tsp Sesame Oil
  • 2 1/2 tbs Soy Sauce
  • 125 g/ 5.3 oz Noodles (uncooked)



  • 100 g/ 3.5 oz firm Tofu (optional)
  • 1 1/2 tsp Soy Sauce
  • 1/2 tsp Sesame Oil



  1. Rinse the tofu and the soy sprouts under running water.
  2. Cut tofu into slices and dry each with a paper towel, cut into strips the size/thickness of your ring finger.
  3. Heat up cooking oil in a skillet, fry the tofu strips over medium heat until golden and crispy.
  4. Pour the grease into a small bowl, leaving a bit in the skillet to make a flat omelette. Transfer the omelette to a plate for later use.
  5. The hotness from the chili can be reduced by removing the chili seeds. Add the chili to the soy sauce to infuse it with spiciness. Discard the peppers before you use the soy sauce for the noodles.
  6. Julienne the omelette and the carrots.
  7. Bring some water to a boil and cook the noodles according to package instructions.
  8. Drain noodles, quench them under running water, then let them dry.
  9. Heat up the saved oil in a skillet over high. 
  10. Once the oil is hot, add ginger, garlic and chili peppers.
  11. When the garlic is fragrant, add the carrot sticks. Tossing them in the oil helps your body absorb their nutrients more efficiently.
  12. Add tofu and rice wine,then the noodles, soy sauce and the sesame oil. mix well.
  13. Lastly, add the soy sprouts and the spring onions. 



For more detailed instructions please see my YouTube recipe video!




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No Knead Vegan Seitan/ Wheat Gluten Recipe| Mì Căn/ Mì Căng| グルテンミート/ セイタン| 麵筋





Ingredients for 3 servings


  • 1 kg/ 7 cups All Purpose Flour
  • 750 ml/ 3 1/4 cup Water



Preparation


  1. Graddually add water to the flour, continuously knead with a hand mixer and kneading hooks until combined.
  2. Wrap with cling film and let the dough rest for an hour.
  3. Fill the bowl with water and wash the dough for 30-60 seconds. Dump the water, refill and continue washing.
  4. Repeat for a total of 9 times.
  5. In a small pot bring water to a boil, then add the dough.
  6. Cook for 30 minutes over medium, turning the dough every now and then in the beginning to prevent it from burning to the bottom of the pot.
  7. Take the seitan out of the water, place it on a cutting board and use a spatula to squeeze the excess water out of the seitan.
  8. This Seitan can be stored in the fridge for about a week and lasts several months in the freezer.



For more detailed instructions please see my YouTube recipe video!




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Thursday, August 28, 2014

Chinese Scrambled Eggs With Tomatoes/ 番茄炒蛋/ Trứng Chiên Với Cà Chua Kiểu Trung Hoa



Ingredients for 1 serving


  • 2 medium sized Tomatoes
  • 2 Eggs
  • 1 tsp Salt 
  • 2 tsp Sugar

  1. Wash tomatoes under running water, remove the stem and cut into wedges.
  2. Crack eggs into a bowl and beat to combine egg whites and egg yolks.
  3. In a skillet heat up some cooking oil over medium-high.
  4. Fry the eggs until they're 80% done, then push them to the side of your skillet.
  5. Give the tomatoes to the skillet and sprinkle the salt on top so they release their juice.
  6. Once the tomatoes have softened down add the sugar and mix everything well, infusing the eggs with the tangy tomato juice flavour.


For more detailed instructions please see my YouTube recipe video!




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Wednesday, August 27, 2014

Easy and Elegant Cupcakes/ Cách Làm Bánh Cupcake/ 杯形蛋糕的做法



Ingredients for 12 muffins


  • 175 g/ 12.3 tbs Butter
  • 300 g/ 10.6 oz Sugar
  • 3 Eggs
  • 1 pkg Vanilla Sugar (optional)
  • 1/2 tsp Baking Powder
  • 240 g / 8.5 oz All Purpose Flour
  • 175 ml/ 0.75 cup milk
  • 100 g/ 3.5 oz Dried Cranberries
Frosting


  • 200ml/ 6.7 oz Cream
  • 2 tbs Sugar (optional)
  • 1 pck Vanilla sugar (optional)
  • 1 pck Whipped Cream Stabilizer ("whip it" in Canada?)

  1. Line cupcake pan with paper liners.
  2. In one bowl mix baking powder with flour, in a separate bowl mix sugar with vanilla sugar.
  3. Beat the butter until frothy and slightly pale. Gradually add the sugar and beat until combined.
  4. Add one egg at a time while continue to beat.
  5. Add half of the flour, the milk and then the other half of the flour, as well as the cranberries.
  6. Fill the cupcake pan with the batter, about 2 tbs for each paper liner.
  7. Bake for 28 mins in a preheated oven at 180°C or 355°F.
  8. For the cream the whipped cream must have previously cooled at least 2 hrs in the fridge. Beat until frothy.
  9. Gradually add the sugar and the vanilla sugar, beat until almost stiff, then add the whipped cream stabiliser. Add food colour according to taste.
  10. Pipe the cream onto the cupcakes and decorate to taste.

For more detailed instructions please see my YouTube recipe video!

Tuesday, August 26, 2014

Easy French Macarons Recipe/ Cách Làm Bánh Macaron/ 法式馬卡龍的做法



Ingredients

Macaron shells


  • 50g/ 1.8 oz Ground Almonds
  • 80g/ 2.8 oz Confectioner's Sugar
  • 1-2 tbs Caster Sugar
  • 1 Egg White
  • Food Color (optional)
Ganache


  • 50 g/1.8 Chocolate
  • 50 ml/1.8 Cream

  1. Grind your almonds of you can't buy finely ground almonds.
  2. In a mixing bowl, beat your egg white until frothy, then add the sugar in 3 parts, increasing the speed of your mixer each time you do so. This is also where you can add the food color. Beat for 8 minutes or until stiff peak.
  3. Gradually add the confectioner's sugar and the almonds to the egg white and manually fold to combine. Don't overfold, otherwise the macarons won't rise.
  4. Use a piping bag to pipe the macarons out onto parchment paper in 3,5 cm/ 1.4 inch diameter.
  5. Tap the baking tray twice against the counter to release unnecessary air pockets.
  6. Leave them for 30 minutes. (After 15 minutes of waiting you can preheat the oven to 140°C or 285°F)
  7. After the 30 min waiting time is over, bake the macarons for 14 mins. Take out the whole baking tray and let the macarons cool down completely.
  8. Remove from the parchment paper when they have cooled down and set.
  9. Chop up/grind up your chocolate/couverture and melt in a bain-marie.
  10. Add warm cream and stir to combine.
  11. Put the chocolate cream mix into the fridge for 15 mins to cool off, give it a stir after half of the time.
  12. Take the cream out of the oven and beat until it gets a creamy texture.
  13. Pipe the ganach onto the bottom of a macaron and sandwich it with a second macaron shell. Repeat until you run out of shells.

For more detailed instructions please see my YouTube recipe video!

Monday, August 25, 2014

How to make Chinese Meat Stuffed Buns/ 肉餡餅的做法/ Cách Làm Bánh Bao Chiên Kiểu Tàu




Ingredients for 8 buns

Filling


  • 125 g/ 4.4 oz Ground Meat
  • 2 tsp Soy Sauce
  • 1 tbs Oyster Sauce
  • 1 tsp Pepper
  • 1/4 tsp Sesame Oil
  • 1 Egg White
  • 1/4 tsp Salt
  • 1 tbsp 绍兴酒 Shaoxing Rice Wine/ Dry Sherry
  • 1-2 stalks Spring Onion (cut into fine rings)
  • a tsp Ginger (minced)
  • 1/2 tsp All Purpose Flour 

Wrapper


  • 250g/ 8.8 oz all purpose flour
  • 125 ml/ 0.5 cup warm water
  • 1/2 tsp Baking Powder
  • 1/2 tsp Active Dry Yeast
  • 1 tsp Sugar (to activate the yeast, optional)

  1. Combine all the ingredients for the filling in a bowl. Set aside and let it marinate during the time you're preparing the dough.
  2. Make a well in the middle of the flour.
  3. In a separate bowl, combine the water, the sugar and the yeast. Leave it for a minute or two so the yeast can activate.
  4. Pour the yeast water into the flour and start kneading, adding the rest of the water little by little.
  5. Knead until the dough comes together and doesn't stick.
  6. Divide the dough into eight balls.
  7. Dust working surface with flour and roll balls out to 1-2 mm (0.1 inch thickness) discs.
  8. Divide the fillings into eight, fill each dough disc with one eight of the filling. The  exact sealing technique is shown in my YouTube video.
  9. Cover the surface of your skillet with 2 tbs of cooking oil and heat up on medium-high. 
  10. Fry both sides of the buns until golden brown, then add some water to create steam which helps them cook thoroughly. 
  11. Once the water has evaporated continue frying until both sides are golden brown and slightly crispy.
  12. Serve immediately with a dip made from soy sauce, Chinese vinegar and chili oil.

For more detailed instructions please see my YouTube recipe video!

Sunday, August 24, 2014

Vietnamese Braised Pork Recipe - Cách Làm Thịt kho tàu - 越式紅燒肉的做法



Ingredients


  • 1kg/ 2.2 lbs Pork Shoulder
  • 1/2 head Garlic (peeled & minced/crushed)
  • 130 ml/ 4.4 oz Fish Sauce
  • 100g/ about 6.5 tbs Sugar
  • 5 Eggs (cooked & peeled)
  • Caramel/ Brown Food Coloring/ Dark Soy Sauce (optional for color enhancement)
  1. Rinse the meat under running water.
  2. Dice the meat to the following size: Length: 3-4cm (equals 3 segments of your pinkie finger), Width: 1,5-2 cm (equals 1,5 segments of your pinkie), Height: 5-6 cm ( 5 segments of your pinkie).
  3. Put sugar, garlic, fish sauce, caramel and meat into a pot, give it a mix to combine the ingredients.
  4. Turn the heat on to medium and put the lid on.
  5. Remove the lid once the liquid comes to a simmer and continue to cook until the meat is done.
  6. Add the eggs and 1.8 litres/ 0.47 gal  to the pot or as much water as you need to fully immerse the meat.
  7. Turn the heat down to medium low, put the lid back on and let it simmer for another 60 minutes.
  8. For a clear broth remember to remove the foam every now and then.
  9. The meat can be served when the liquid has reduced to 2/3 the height of the meat. 

For more detailed instructions please see my YouTube recipe video!




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Saturday, August 23, 2014

Vietnamese Pickled Vegetables Recipe - Cách Làm Đồ Chua/ 越式泡菜的做法



Ingredients


  • 500 g/ 17.6 oz carrots
  • 600 g/21.2oz radish
  • 1 litre/ 4 cups tap water
  • 300 g/ 10.6 oz sugar
  • 300 ml/ 10.6 oz vinegar

  1. Wash and peel carrots & radish.
  2. Cut off ends.
  3. Use knife or veggie cutters to cut into thin slices (3mm/ 0.2") formed like a flower petal. Regular chips do, too, if you don't need them to look decorative.
  4. Transfer into an appropriate container which MUST NOT be made of aluminium, copper or brass. (Otherwise the acid in the vinegar can release hazardous metal particles from the container into your food.)
  5. In a pot, bring the rest of the ingredients to a simmer over high. Once it's simmering, turn off the heat and let it cool down until merely warm.
  6. Pour the mixture into the container filled with the veggies, wait for everything to cool down and close the lid.
  7. Let everything rest for at least a day. 

For more detailed instructions please see my YouTube recipe video!




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Friday, August 22, 2014

Chinese Dumpling Recipe/Pot Stickers/ 餃子の作り方Gyoza/ 饺子的做法 Jiaozi/ 锅贴的做法 Guotie/ 만두 레시피 Mandu/ Cách Làm Cảo Tử


Ingredients for the filling


  • 150 g/ 5.3 oz Minced meat (pork preferred)
  • 4 Shiitake Mushrooms (minced/diced)
  • 1 bunch of spring onion
  • 1 tbs 绍兴酒 Shaoxing Rice Wine (or Dry Sherry)
  • 1 tsp Ginger
  • 1/4 tsp Ground Pepper
  • 2 pinches Salt 
  • 1.5- 2 tbs Oyster Sauce
Ingredients for 饺子皮 Jiǎozi Pí/ dumpling wrappers

  • 200 g/ 7 oz +4 Tbs of plain all purpose Flour
  • 150 ml/ 10 tbs Water

  1. Soak the shiitake mushrooms in hot water for 15 mins before you start cooking.
  2. Wash and cut spring onions into fine rings.
  3. Peel and mince the ginger.
  4. Cut off mushrooms' stems, then mince the mushrooms.
  5. Combine the ingredients for the filling and set aside.
  6. Pour the water little by little to the flour while kneading. The amount of water varies to your kitchen's temperature and humidity. If you added too little water, just add a little bit more, if you added to much, balance it out with a bit more flour, you can't really ruin the dough.
  7. Knead for 15 - 20 mins until the dough gets a smooth surface.
  8. Roll the dough out with a thickness of 2mm/ 1/10".
  9. Use a mug to stence out perfectly round circles.
  10. Put 1,5 tsp worth of filling into the middle of a wrapper fold it to a dumpling. (Please see my video for the folding technique)
  11. For 水饺 Shuijiao boil the dumplings in boiling water for 5 mins or until the meat is done.
  12. For 锅贴 Guotie fry the bottoms with 2 - 3 tbs of cooking oil until halfway golden.
  13. Add some water to the pot/pan to create some steam and put a lid onto the pan. The water should reach up to 1/3 of the dumplings' height. 
  14. Occasionally move the pot stickers with your spatula to prevent them burning onto the pan. 
  15. When the water has evaporated, continue to fry until the bottoms are golden and crispy. Serve with bottoms up.
The dumplings can be enjoyed as is or with a mix of soy sauce, Chinese vinegar and chili oil.


For more detailed instructions please see my YouTube recipe video!

Vietnamese Caramelised Pork | Thịt ram | 越式焦糖猪肉




Course type: Main course

Ingredients for 2 servings


  • 2 tsp minced Garlic
  • 200g / 7 oz. Lean Meat
  • 1 tbs Fish Sauce
  • 1 tbs Sugar
  • Water


Preparation

  1. Cut meat into pieces of 3x3x2 finger segments.
  2. Sautée garlic in oil until fragrant and fry the meat on all sides until golden and firm.
  3. Add sugar and fish sauce, let it caramelise.
  4. Add 4 tbs of water, let it reduce to a thick sauce, then repeat until meat is tender.
  5. Cut the meat into thin slices and transfer to a serving plate.




For more instructions please see my YouTube recipe video!


Thursday, August 21, 2014

Vietnamese Stuffed Tofu in Tomato Sauce Recipe/ Đậu Hũ Dồn Thịt Sốt Cà/ 越式肉餡豆腐



Ingredients for the tofu burger


  • 650 g Tofu
  • 250 g Minced Meat 
  • 1 tsp Soy Sauce
  • 1/4 tsp Pepper
  • 3 cloves Garlic (minced)
Ingredients for the Tomato Sauce


  • 500 ml/ 2 cups Sieved Tomatoes
  • 3/4 of a tsp Salt
  • 3,5 tsp Sugar
  • 3/4 tsp Soy Sauce
  • 3 Diced Tomatoes (optional, for color)
  • 1/2 tbs oil for frying

  1. Mix the garlic with the other ingredients and set aside.
  2. In  a mixing bowl, combine the ingredients for the sauce and set aside.
  3. Cut the tofu into slices, you can get 3 to 4 slices out of one tofu block, depending on its width.
  4. Divide the filling into the amount of tofu slice pairs and sandwich them with the filling in between.
  5. Heat up the oil over high.
  6. Turn the heat down to medium when the oil is hot enough and fry the first side of the tofu sandwich for 6 minutes until golden.
  7. Flip the tofu sandwich over and repeat on the other side for 3 - 4 minutes.
  8. Turn the heat down to low, add the sauce and let it simmer for another 5 minutes.

For more detailed instructions please see my YouTube video recipe!




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Wednesday, August 20, 2014

Eclairs à la crème pâtissière Recipe - French Petit Fours/ Cách Làm Bánh éclair/ 法式泡芙的做法


Recipe yields 22-25 éclaires


Ingredients for the choux pastry


  • 100 g/ 10.6 oz Butter
  • 240 g/ 8.5 oz Flour
  • 6 Eggs
  • 1/2 tsp salt
  • 300 ml/ 1/3 cups Water
Ingredients for the crème pâtissière


  • 240 g/ 8.5 oz Caster Sugar
  • 120 g/ 4.2 oz Flour
  • 3 Eggs
  • 12 g/ 0.4 oz Vanilla Sugar
  • 500 ml Milk
  • 2,5 tbs Cocoa Powder (optional for chocolate flavoured filling)
Coating

  • 100 g/ 3.5 oz chocolate/ couverture

  1. Bring water and butter to a boil over high, then turn heat down to medium and cook for a minute.
  2. Turn off heat, add presifted flour and stir with wooden spoon until dough comes together.
  3. Remove pot from heat, add 2 eggs at a time while beating dough vigorously. Combine evenly.
  4. Use a cream pipe with a big tip to pipe out the pastry.
  5. If you don't have a cream pipe on hand, cut a whole into a freezer bag, this works, as well.
  6. Squeeze out straigt lines and bake in the oven at 180°C/ 355°F for 25-30 mins.
  7. Leave oven ajar to let pastry cool off slowly and evenly.
  8. Beat eggs until frothy, add in sugar while continuing to stir.
  9. Add presifted flour, stir to combine.
  10. Add milk and stir to combine.
  11. Heat up the mix over medium-high while consistently stirring to prevent burning for 20-25 mins.
  12. Add vanilla sugar and cocoa powder to the creams depending on which cream flavour you prefer.
  13. Cut the choux pastry in half without fully severing the upper and the lower part. 
  14. Fill another pipe/ freezer bag with the creme and pipe into the choux pastry.
  15. Heat up the chocolate/ couverture in a bain-marie and dip the uppper part of the filled choux pastry into the chocolate.
  16. Let the éclairs rest with the side dipped in chocolate facing upwards before you serve them.

For more detailed instructions please see my YouTube video recipe!




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Tuesday, August 19, 2014

VietnameseEmergency Vegetable Stir-Fry Recipe - Cách Làm Cải Ngọt Xào/ 越式炒菜心的做法


Ingredients for 3 servings


  • 800 g/ 1.8 lbs Flowering Chinese leaf cabbage (Cải ngọt non  in Vietnamese, 菜心 Cài xīn in Mandarin)
  • 1 handful Shiitake mMushrooms
  • 2 cloves Garlic
  • 1-2 tbs of Fish Sauce

  1. Soak shiitake mushrooms in hot water for 15 minutes before cooking.
  2. Rinse leaf cabbage.
  3. Peel and chop garlic.
  4. Cut cabbage into the size of your pinkie finger, separate stems an leafs.
  5. Cut off the mushroom's stems.
  6. Heat up some oil in a skillet, fry garlic until golden.
  7. Add cabbage stems and a bit of water to cook.
  8. Add leafs and sautée until more compact.
  9. Add fish sauce and continue to sautée for another minute.

For more detailed instructions, please see my YouTube video recipe. 




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Monday, August 18, 2014

Vietnamese Lemongrass Chili Fish Recipe - Cách Làm Cá Ướp Sả Và Ớt/ 越式香茅辣香魚的做法


Ingredients for 2-3 servings:


  • 500g Fish Filet (i.e. Pangasius Fillets)
  • 1 stalk Lemon Grass (minced)
  • 2 Chilli Peppers (or according to taste)
  • Salt

  1. Pat the fillets dry with a paper towel.
  2. Salt the fillets on both sides with three pinches of salt on each side.
  3. Mince the chili peppers. To reduce the spiciness you can discard the chili seeds.
  4. Mix minced lemongrass and minced chili and rub onto both sides of each fillet.
  5. In a skillet, heat up some oil and fry the fillets until golden.

For more detailed instructions, please see my YouTube video recipe.




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Sunday, August 17, 2014

Vietnamese Tomato Soup Recipe - Cách Làm Canh Cà/ 越式番茄湯的做法


Ingredients for 3-4 servings:


  • 1,5 Litres/ 6 cups Water
  • 6 Medium Sized Tomatoes
  • 200g/ 0.5 lb Minced Meat
  • 50 ml/ 3 1/4 tbs Fish Sauce
  • 2 cloves Garlic (minced)
  • 1tsp tamarind (optional)

  1. Add 1/4 to 1/2 tsp of pepper to minced meat, mix well.
  2. Rinse tomatoes, cut into wedges.
  3. Heat up 1 or 2 tbs of oil in a pan, add the garlic and fry until fragrant.
  4. Add minced meat and stir-fry until golden.
  5. Add water, skim off the foam.
  6. Use some of the hot water do dissilve the tamarind in a separate bowl.
  7. Add tamarind juice back to the pan.
  8. Add the tomato wedges and fish sauce to the pan.
  9. Cook until tomatos are done.

For more detailed instructions, please see my YouTube video recipe.




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Saturday, August 16, 2014

Vietnamese Caramelized Prawns and Chicken Recipe - Cách Làm Tôm Rim/ 越式焦糖蝦的做法


Ingredients for 4-6 servings:
  • 500 g/ 1.1 lb Chicken Breast
  • 500 g/ 1.1 lb King prawn
  • 2 cloves Garlic
  • 5 tbs Sugar
  • 5 tbs Fish Sauce
  • Spring Onion (optional)
You can change the chicken-prawn ratio to your liking, just try to keep the end up with 1kg/ 2.2 lbs in the end. 

  1. Devein and wash prawns.
  2. Wash and dice chicken breasts.
  3. Grate or chop up the garlic.
  4. Heat up some oil over high.
  5. Sautée the garlic until golden brown.
  6. Add chicken dices, fry golden on two sides.
  7. Add sugar and fish sauce, let them caramelise.
  8. Add prawns and stir-fry until done.
For more detailed instructions please see my YouTube recipe video!




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Friday, August 8, 2014

Vietnamese Vegetarian Crispy Fried Rice Cubes Recipe - Bột Chiên/ 炒飯糕的做法


Ingredients for 2 servings:


  • 400 g      Rice Flour
  • 1250 ml  Water

  •      3       Eggs
  •  1 stalk   Spring Onion
  • 5 tbs       Sunflower Oil
  •               Soysauce (to taste)

  1. Combine rice flour with water.
  2. Microwave at 600W for 3 mins.
  3. Stir the mixture up with a spoon to prevent it from sticking to the bottom.
  4. Continue to microwave for another 3 mins.
  5. Leave for 3-4 hrs to cool down.
  6. Cut the dough into little cubes.
  7. Cut the spring onions into rings
  8. In a bowl, mix the eggs and the spring onions.
  9. Fry the rice cubes in oil until crispy
  10. Give the soy sauce to the rice cubes to add colour.
  11. Add the egg and spring onion mix to the pan and coat the rice cubes with the eggs by stir-frying them.
  12. You can optionally serve the rice cubes with sausage and some Sriracha chili sauce, though it already tastes great as is.

For more detailed instructions please see my YouTube recipe video!




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German Christmas Ruby Jam Cookies Recipe/ 德式草莓果醬餅乾的做 法




Ingredients



  • 300 g     All Purpose Flour
  • 2 tsp      Baking Powder
  • 100 g     Sugar
  • 1 pck     Vanilla Sugar
  • 1            Egg
  • 150 g      Butter
  •                Icing Sugar
  •                Jam (Filling)

  1. Add vanilla sugar to the caster sugar.
  2. Combine baking powder with the flour.
  3. Beat the butter until frothy. Add sugar, the egg and flour.
  4. Mix until the dough becomes lumpy.
  5. Knead the dough with your hand until it comes together.
  6. Cover with plastic wrap and let the dough rest for two hours.
  7. Roll the dough out thinly with a rolling pin.
  8. Use cutters to punch out your preferred shapes.
  9. Put on a baking tray which is lined with parchment paper and bake at 175°C/ 347°F for about 10 mins or until golden brown.
  10. Heat up some jam in the microwave until it becomes soft, then sandwich the jam in between two cookies.
  11. Let the cookies cool down, then coat them with confectioner's sugar. This is only for decorational purposes and absolutely optional.

For more detailed instructions, please see my YouTube video recipe.




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German Vanilla Crescent Cookie Recipe - Christmas Cookies/Bánh Noel Đức/ 德式月形聖誕餅乾的做法



Ingredients


  • 250 g     Flour
  • 180 g     Butter
  • 100 g      peeled & ground Almonds
  •  90  g      Caster Sugar
  •                Some extra Vanilla Sugar (Coating)
  •                Confectioner's Sugar (Coating)

For detailed instructions please have a look at my recipe video!




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Bánh Flan Recipe - Easy French Flan Dessert (Leche Asada)/ 法式焦糖布丁的做法



Ingredients

Custard
  •  5         Eggs
  • 150 g    Sugar
  • 700 ml  Milk
Caramel Sauce

  • 5 tbs     Sugar


For detailed instructions please see my video!




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Bún Riêu Recipe - Vietnamese fast Crab and Tomato Noodle Soup/ 越式明蝦番茄米粉的做法



Ingredients:


  • 1   can     Minced Crabs in Spices
  • 2              Eggs
  • 5              Tomatoes 
  • 1,5 Litres  Water
  • 75  ml       Fish Sauce
  • 150 g        Minced Meat
  • 1/2 tsp      Pepper (for the Meat)
  • 500 g        Rice Noodles
  •                  Spring Onion (Garnishing)
  •                  Chili Pepper (Garnishing)


For detailed instructions please see my video!




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Gỏi recipe - Vietnamese Salad with Prawn Crackers/ 越式色拉的做法


Basic Ingredients:

  • 350 g  Chicken Breast
  • 400 g  Prawns
  •   1       Cucumber
  •   2       Cabbage Turnips
  •   1       Head of Garlic
  •            Cooking Oil
Marinade
  • 200 g  Sugar
  • 150 ml Lemon Juice
  •   50ml  Fish Sauce
Garnishing
  • 1 pck  Prawn Crackers
  •            unsalted & roasted Peanuts
  •            Mint Leaves
  •            Chili Peppers
For instructions please take a look at the video. English captions are available via the CC button.




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Monday, August 4, 2014

Vietnamese Savoury Crêpes/Pancakes/ Cách Làm Bánh Xèo/ 越式煎餅的做法


Ingredients for about 2 servings


  • 350g pork meat
  • 2 cups of peeled & deveined shrimps (optional)
  • 2 onions 
  • 3 stalks of spring onions (cut into rings)
  • 4 cups soy sprouts
  • coriander (optional)


Preparation


  1. Mix turmeric with rice flour, then add spring onions rings, coconut milk and water. Stir to combine.
  2. In a skillet heat up a generous amount of oil over medium.
  3. Sautée the onions until fragrant, then add the meat and the shrimps. Stir-fry until done.
  4. Add about 75ml/ 5 tbs of batter into the pan and place as many mung bean sprouts as you like on top. Cover with a lid.
  5. Fry until the bottom is crispy, then fold into half and transfer to a serving plate. The crêpe can be garnished with coriander or Asian mint leafs and remember to serve this with a Fish Sauce Dip or a Hoisin Dip



For more detailed instructions please see my YouTube recipe video!




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