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Showing posts with label easy recipes. Show all posts
Showing posts with label easy recipes. Show all posts

Saturday, September 6, 2014

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



Ingredients


  • 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



Preparation


  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


Preparation

  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!


Wednesday, September 3, 2014

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



Ingredients


  • 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

Preparation

  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)

Preparation


  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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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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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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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!

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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