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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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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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No Knead Vegan Seitan/ Wheat Gluten Recipe| Mì Căn/ Mì Căng| グルテンミート/ セイタン| 麵筋





Ingredients for 3 servings


  • 1 kg/ 7 cups All Purpose Flour
  • 750 ml/ 3 1/4 cup Water



Preparation


  1. Graddually add water to the flour, continuously knead with a hand mixer and kneading hooks until combined.
  2. Wrap with cling film and let the dough rest for an hour.
  3. Fill the bowl with water and wash the dough for 30-60 seconds. Dump the water, refill and continue washing.
  4. Repeat for a total of 9 times.
  5. In a small pot bring water to a boil, then add the dough.
  6. Cook for 30 minutes over medium, turning the dough every now and then in the beginning to prevent it from burning to the bottom of the pot.
  7. Take the seitan out of the water, place it on a cutting board and use a spatula to squeeze the excess water out of the seitan.
  8. This Seitan can be stored in the fridge for about a week and lasts several months in the freezer.



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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Wednesday, August 27, 2014

Easy and Elegant Cupcakes/ Cách Làm Bánh Cupcake/ 杯形蛋糕的做法



Ingredients for 12 muffins


  • 175 g/ 12.3 tbs Butter
  • 300 g/ 10.6 oz Sugar
  • 3 Eggs
  • 1 pkg Vanilla Sugar (optional)
  • 1/2 tsp Baking Powder
  • 240 g / 8.5 oz All Purpose Flour
  • 175 ml/ 0.75 cup milk
  • 100 g/ 3.5 oz Dried Cranberries
Frosting


  • 200ml/ 6.7 oz Cream
  • 2 tbs Sugar (optional)
  • 1 pck Vanilla sugar (optional)
  • 1 pck Whipped Cream Stabilizer ("whip it" in Canada?)

  1. Line cupcake pan with paper liners.
  2. In one bowl mix baking powder with flour, in a separate bowl mix sugar with vanilla sugar.
  3. Beat the butter until frothy and slightly pale. Gradually add the sugar and beat until combined.
  4. Add one egg at a time while continue to beat.
  5. Add half of the flour, the milk and then the other half of the flour, as well as the cranberries.
  6. Fill the cupcake pan with the batter, about 2 tbs for each paper liner.
  7. Bake for 28 mins in a preheated oven at 180°C or 355°F.
  8. For the cream the whipped cream must have previously cooled at least 2 hrs in the fridge. Beat until frothy.
  9. Gradually add the sugar and the vanilla sugar, beat until almost stiff, then add the whipped cream stabiliser. Add food colour according to taste.
  10. Pipe the cream onto the cupcakes and decorate to taste.

For more detailed instructions please see my YouTube recipe video!

Tuesday, August 26, 2014

Easy French Macarons Recipe/ Cách Làm Bánh Macaron/ 法式馬卡龍的做法



Ingredients

Macaron shells


  • 50g/ 1.8 oz Ground Almonds
  • 80g/ 2.8 oz Confectioner's Sugar
  • 1-2 tbs Caster Sugar
  • 1 Egg White
  • Food Color (optional)
Ganache


  • 50 g/1.8 Chocolate
  • 50 ml/1.8 Cream

  1. Grind your almonds of you can't buy finely ground almonds.
  2. In a mixing bowl, beat your egg white until frothy, then add the sugar in 3 parts, increasing the speed of your mixer each time you do so. This is also where you can add the food color. Beat for 8 minutes or until stiff peak.
  3. Gradually add the confectioner's sugar and the almonds to the egg white and manually fold to combine. Don't overfold, otherwise the macarons won't rise.
  4. Use a piping bag to pipe the macarons out onto parchment paper in 3,5 cm/ 1.4 inch diameter.
  5. Tap the baking tray twice against the counter to release unnecessary air pockets.
  6. Leave them for 30 minutes. (After 15 minutes of waiting you can preheat the oven to 140°C or 285°F)
  7. After the 30 min waiting time is over, bake the macarons for 14 mins. Take out the whole baking tray and let the macarons cool down completely.
  8. Remove from the parchment paper when they have cooled down and set.
  9. Chop up/grind up your chocolate/couverture and melt in a bain-marie.
  10. Add warm cream and stir to combine.
  11. Put the chocolate cream mix into the fridge for 15 mins to cool off, give it a stir after half of the time.
  12. Take the cream out of the oven and beat until it gets a creamy texture.
  13. Pipe the ganach onto the bottom of a macaron and sandwich it with a second macaron shell. Repeat until you run out of shells.

For more detailed instructions please see my YouTube recipe video!