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Showing posts with label healthy vietnamese dish. Show all posts
Showing posts with label healthy vietnamese dish. 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!


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, 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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Friday, August 8, 2014

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.




Share Your Thoughts With Me!

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