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Sunday, September 7, 2014

Hoành Thánh Soup Recipe/ Cách Làm Súp Hoành Thánh/ 餛飩湯的做法

Bonjour mes Gourmands, 

Today I'm sharing with you our recipe for Súp Hoành Thánh (馄饨汤), a savoury and energising soup. It's perfect as a starter or even as a full and light meal especially in Summer!

Here's what you will need for the Hoành Thánh:

  • 100 g       Ground Meat
  • 3 pinches  Salt
  • 1 tsp         Sesame Oil
  •                  Pepper
  • 250 g       Wonton Wrappers (store-bought)
For the soup you'll also need

  • 500g/ 1lb           Chicken giblets (or 1 kg/ 2 lb Pork Bones)
  •                           Water (to cover the giblets/bones)
  • 1 L/ 4 cups        Water (for the soup stock)
  • 50 ml (1/5 cup)  Fish Sauce
  • 1 1/2 tsp            Sesame Oil
  • Spring Onion (optional)
  • Cilantro (optional)

  1. Add the pepper and sesame oil to the ground meat and stir until combined.
  2. Wrap the Hoành Thánh by putting a bit of the filling into the middle of a Wonton wrapper and pinching the it together between your fingers.
  3. Boil the Hoành Thánh in a pot filled with water over medium high. When done, transfer to a plate and set aside.
  4. In another pot,which can hold 2 Litres or 8 cups of liquid, bring more water to a boil.  Cook the chicken giblets or pork bones for 45 - 60 minutes.
  5. Strain the soup to make sure no bone splints are left in the soup base.
  6. Add the sesame oil and the fish sauce to the soup base, stir to combine. Bring it to a boil again, then remove from the heat.
  7. Put some of the soup into a bowl, add as many dumplings as you like and garnish the soup with some chopped coriander/ spring onion and ground pepper.

Saturday, September 6, 2014

Vietnamese Summer Rolls/ Cách Làm Gỏi Cuốn/ 越式色拉卷的做法


  • Rice Paper (Bánh Tráng)
  • Lettuce
  • Cooked Chicken Breast/ Fried Tofu/ Seitan (all sliced)
  • Cooked Shrimps (peeled and deveined, optional)
  • Rice Noodles (cooked)
  • Asian Mint Leafs (rinsed)
  • Coriander (rinsed)
  • Soy Bean Sprouts (rinsed)
Dipping Sauce


  1. Quickly a bit of water over your rice paper and place on a dish to dry.
  2. Take a piece of lettuce and place it onto the bottom of the rice paper.
  3. Add rice noodles, chicken, soy sprouts and coriander/mind on top.
  4. Start rolling from bottom to top, until the bottom edge of the rice paper hits the middle.
  5. Fold the sides of the rice paper towards the middle and roll for another cm/ 0.5 inch.
  6. Place some shrimps between the roll and the remaining rice paper, then continue rolling.
  7. Repeat until all of the ingredients are used up.
  8. Serve with the dipping sauce and the peanuts each in different bowls, as some of your guests might be allergic to peanuts.
  9. Dip the rolls into the Hoisin Sauce enrichened with chrushed peanuts and chili rings and enjoy!

For more instructions please see my YouTube recipe video!

Friday, September 5, 2014

Easy Fried Wontons Recipe/ Cách Làm Hoành Thánh Chiên/ 炸餛飩的做法

Ingredients for 3-4 servings of Hoành Thánh

  • 200 g/ 7 oz. Ground Meat
  • 1 Tbsp Sesame Oil
  • Pepper to taste
  • 250g/ 8.8 oz.  store bought Wonton Wrappers

Quick Tomato Dipping Sauce

  • 2 Tsp Tomato Paste
  • 4   Tsp Sugar
  • 4 Tbsp Water
  • Tapioca Starch
  • Water


  1. Mix ground meat with pepper and sesame oil. The filling should have a light sesame fragrance to it.
  2. Place a tsp of filling into the middle of the wrapper, fold the adjoining corners together and seal with a pinch.
  3. In a pan heat up some oil for deep-frying over high. Turn the heat down to medium when the oil is hot enough to fry the won tons. 
  4. Fry until golden brown, make sure the filling is cooked well.
  5. Dissolve tapioca starch in water and set aside.
  6. Dissolve sugar and tomato paste in water.
  7. Heat up skillet over medium-high and bring the tomato-water mix to a simmer.
  8. Slowly add the starch-water mix to the tomato the sauce until sauce has thickened.

For more instructions please see my YouTube recipe video!

Fiery Lemongrass Seitan (Wheat Gluten)| Mì Căn Xào Xả Ớt Chay| 越式香辣檸檬草炒麵筋

Servings: 3
Type of course: Main course


  • 500g/ 17.5 oz Seitan/Wheat Gluten
  • 1 stem Lemongrass (chopped)
  • 3 Chili Peppers (minced)
  • 1 1/2 tbs Soy Sauce
  • 1 1/2 tbs Sugar


  1. Cut the wheat gluten into bite sized pieces.
  2. Chop lemongrass and chilipeppers, mix in a bowl with the seitan.
  3. Heat up one or two teaspoons of oil in a skillet, stir-fry seitan for two minutes over medium-high.
  4. Add soy sauce and sugar, stir to combine.
  5. Stir-fry for another two minutes and transfer to a serving plate.

For more instructions please see my YouTube recipe video!

Wednesday, September 3, 2014

Vietnamese Vegan Soy Dip /Cách Làm Tương/ 素式酱(越式色拉圈酱)的做法


  • 2 cloves of Garlic (minced)
  • 200 g / 7 oz. Hoisin Sauce 海鲜酱
  • 420 ml/ 1.5 cups Water
  • 1.5 tsp Sugar
  • 1 tsp Potato Starch/ Tapioca Starch


  1. In a skillet, heat up some oil over medium high and stir-fry garlic until fragrant.
  2. Add hoisin sauce, sugar and water, stir to combine.
  3. In a separate bowl dissolve the starch in water.
  4. Gradually add the starch-water mix into the sauce until it obtains the desired thickness.

For more instructions please see my YouTube recipe video!

Tuesday, September 2, 2014

Vietnamese Dip/ Cách Pha Nước Mắm Ớt/ Nước chấm/ 越式水蘸汁的 做法

Ingredients for 1 serving

  • 4 tsp Sugar
  • 2 tsp Lemonjuice
  • 16 tsp Water
  • 4 tsp Fish sauce
  • 1 clove of garlic (minced)
  • 1 chili pepper (minced)


  1. Mix lemon juice with water and sugar, stir until completely dissolved.
  2. Add the fish sauce and stir to combine.
  3. Lastly, add the garlic and the chili peppers.

For more instructions please see my YouTube recipe video!

Monday, September 1, 2014

German Streusel Peach Cheesecake/ Cách Làm Bánh Cheesecake Đức/ 德式芝士蛋糕的做法

Ingredients for the Crust and the Streusel crumbs

  • 300 g/10.6 oz Flour
  • 150 g/5.3 oz Butter
  • 150 g/5.3 oz Caster Sugar
  • 1 Pck Vanilla Sugar
For the Filling

1 can (850ml/ 30 oz) Canned Peaches
80g/ 2.8 oz Butter
125g/ 5.3 oz Caster Sugar
1 pck Vanilla Sugar
2 Eggs
500 g/ 17.6 oz Low Fat Curd
1 pck Vanilla Flavoured Custard Powder
1 tbs Confectioner's Sugar

  1. Line baking pan with parchment paper or grease with butter.
  2. Cut butter into little cubes.
  3. In a bowl mix caster and vanilla sugar together.
  4. Mix the butter with the sugar mix until combined.
  5. Add the flour and keep on mixing until you get fine little crumbs.
  6. Divide the dough into three parts, transferring 1/3 of it into a separate bowl for later use.
  7. Use the remaining 2/3 of the dough to make a crust by pressing the crumbs onto the bottom of the baking pan.
  8. Pat the canned peaches dry using a paper towel. Arrange them onto the cake bottom so you can fit in as many as possible.
  9. Preheat the oven to 200°C or 390°F
  10. Beat the butter for the filling until it's smooth, add sugar and mix until combined.
  11. Add the egg, mix for 60 seconds, then add the curd and the vanilla sugar. Continue to mix until evenly incorporated.
  12. Cover the peach slices with the filling and even out the surface with the back of a spoon.
  13. Use the remaining third of the dough to make Streusel crumbs. Press it together in your hand, making kind of a dough sausage, then you break little pieces off of it and distribute them all over the surface.
  14. Bake for 50 minutes in the oven.
  15. Take the cake out of the oven and let it cool down completely before you transfer it to the fridge for further cooling. The cake tastes best after a couple hours of cooling.

For more detailed instructions please see my YouTube recipe video!

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