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Showing posts with label asian. Show all posts
Showing posts with label asian. Show all posts

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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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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Friday, August 22, 2014

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!