Vietnamese Cuisine Recipes

March 20, 2018 | Author: BeatrizArcinasCañedo | Category: Eating Behaviors Of Humans, Cuisine, Foods, Food & Wine, Cooking
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VIETNAMESE CUISINE RECIPES CHA GIO WITH NUOC CHAM DIPPING SAUCE (Vegetable Spring Rolls) Yield: 10 pieces 1 small pack ¼ cup 2 tbsp 2 tsp ¼ cup 250 g 250 g 250 g 2 pcs 10 pcs To taste As needed

sotanghon noodles soak in water wood ear mushrooms, soak in water cooking oil brunoise garlic brunoise white onions carrots, fine julienne celery, fine julienne singkamas, julienne tofu, drained and squeezed lumpia wrapper, 8 inches in diameter salt and pepper oil for deep frying

Garnish: ¼ cup 5 slices

iceberg lettuce green cucumber

Procedure: 1. In a wok, sauté onions and garlic. 2. Add carrots, celery, and singkamas and sauté for 3 minutes. Then add the sliced mushrooms (julienne), tofu, and sauté. Season with salt and pepper. 3. Add the noodles. Mix well. Let it cool before wrapping. 4. Deep fry the cha gio. Nuoc Cham Dipping Sauce 3 pcs red chili, chopped 1 tbsp grated garlic ¾ cup fish sauce (nam pla) 5 tbsp white sugar ¾ cup vinegar 6 tbsp calamansi juice Optional green mango, brunoise Procedure: 1. In a mixing bowl, combine all ingredients. Serve with cha gio.

Pho Bo (Beef Noodle Soup) Yield: 10-12 servings ¼ cup 1 cup 1 tsp 2 tsps 4 pcs 2 petals ½ tsp 10 cups 1 pc 1 pc 100 g 1 ½ cup 1 tbsp 1 tsp

cooking oil beef kenchi (fore shank), cooked whole and sliced thinly brunoise garlic brunoise ginger beef broth cubes star anise peppercorns water medium carrots, pared and julienned medium radish, pared and julienned glass noodles mongo sprouts (toge) very fine julienned spring onions sesame oil Cilantro for topping

Procedure: 1. Pan-fry beef in hot oil. Set aside. 2. Saute ginger and garlic. Add beef broth cubes, star anise, peppercorns, and water. Allow to boil. 3. Add carrot, radish, and noodles are done. Add in remaining ingredients.

Banh Su Kem Nhan Sua Tuoi Choux Pastry with Fresh Milk 4 130 g 250 ml 80 g ¼ teaspoon

eggs wheat flour or all purpose flour cold water butter salt

For filling fresh milk: 250 ml fresh cream milk (whipping cream) 3 teaspoons icing sugar Procedure: 1. Add butter, water and salt into small pot and cook until butter melts. Cook with small heat, then pour slowly wheat flour when water boils. 2. Use big spoon to mix them well in 2 minutes. Then turn off the heat, continue stir until this mixture becomes a dough and is not sticking to pot. Add more wheat flour if it sticks. 3. Stir well eggs and mix it with mixture (in step 2). Continue to stir well until it is smooth. 4. Pour mixture (in step 3) in plastic bag like photo below to create one by one Choux Pastry. 5. Add a little butter on bottom of tray, or you can add paper as well. Press mixture (in step 4) into small balls (2 – 4 cm). Turn on the grilling stove before 5 minutes at 200 degree to heat it. Then, bring these cakes to grill about 30 – 35 minutes. You should not open the grilling stove when grilling. When they are cooked, take them out and wait to get cool. Next, use the knife to cut a small in on face of pastry to add filling. 6. Making filling: Add 250ml whipping cream into big bowl, use mixer to mix well with icing sugar about 3 - 5 minutes. 7. When whipping cream becomes more thick, you can stop. Do not mix too long, this mixture will not work. 8. Scoop whipping cream (in step 7) into nylon bag, cut a small hole to press it into pastries (in step 5).

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