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Showing posts with label starters. Show all posts
Showing posts with label starters. 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!


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 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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