Christmas Dinner 2006

Happy Holidays Everybody! Roasted Acorn Squash stuffed with Ricotta and Freshwater Prawns...spent a little too much time in the oven lolIngredients: -1 large acorn squash-1 cup ricotta cheese (approx)-1 egg-1 stalk celery-1/4lb fresh prawns-3-4 mushrooms-salt, pepper What to Do: Cut squash into 1” thick slices, remove seeds. Chop mushrooms, celery and prawns (save a few to garnish later). Mix together cheese, egg, celery, prawns, and mushrooms....

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Buche de Noel (Vanilla Sponge with Raspberry Mousse and Chocolate Cream)

Vanilla Sponge: -4 eggs-120g sugar-120g flour-1/4 tsp baking powder-1tbs vanilla extract *Separate eggs and beat white until foamy, gradually add in the sugar and beat to obtain medium peaks, add in egg yolks one at a time. Mix together flour and baking powder. Sift and fold flour mixture into eggs. Bake in jelly roll pan at 350’F until lightly golden. Filling and Icing: -200g raspberries-100g sugar (approx)-400g whipping cream-powdered sugar-cocoa...

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Ghẹ Hấp Lá Chanh Chấm Muối Tiêu Me (Blue Crabs Steamed with Kaffir Lime Leaves served Tamarind and Pepper Dipping Sauce)

Ingredients:-blue crabs-kaffir/thai lime leaves-1 tsp tamarind powder (the kind used to make tamarind soup)-1 tsp sugar-thai chilies (optional)-1/3 tsp black pepper-3 tbs coconut juice or waterWhat to Do:Steam crabs over high heat with lime leaves in the steaming water. Mix together tamarind powder, sugar, chillies, pepper and coconut juice to make dipping sauce. Give the sauce a taste all flavor should be even, adjust accordingly. Serve steamed...

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Xôi Vò (Mung Bean Coated Coconut Sweet Rice)

Success to making this snack is when the rice is crumbly yet can hold together when you squeeze it (think of pie or cheese cake crust) thus the name "Xôi Vò" as Xôi means cooked sweet rice and Vò means to squeeze or roll. To make this happen mung beans are used not to just add flavor and color but to coat the rice making it crumbly and less sticky. Be warned this snack is not easy to make, but the taste is so worth the effort.Ingredients:-150g...

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Canh Nghêu Nấu Mướp và Lá Quế (Clam with Sing Kwa and Basil Soup)

Ingredients:-1/2 lb manila clams-1 large sing kwa or zucchini-1/2 large onion-1/2 bunch each: basil and cilantro-1 green onion-2 cloves garlic-2 thai chilies (optional)-1 tbs fish sauce-salt and sugar to taste-waterWhat to Do:Wash clams, cut onion into wedges. Peel sing kwa and cut into bite size pieces. Crush and mince garlic, chillies and green onion. Roughly chop basil and cilantro. In a large pot heat 1/2 tsp oil. Add garlic, chillies, and...

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Bún Mọc Thang (Chicken and Pork Noodles)

This dish is the result of marrying Bún Mọc with Bún Thang, thus the name Bún Mọc Thang. Both Bún Mọc and Bún Thang are noodle soups from Northern Vietnam. Bún Mọc Thang was conceived and given birth to in Seattle, by yours truly :D. So....technically, Bún Mọc Thang is an American dish...after all it's created in America by an American. LOLIngredients:-1 chicken-3 eggs-4 shitake mushrooms-1lb vietnamese ham (chả lụa)-1lb pork meat paste (uncooked...

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Bánh Mì Ngọt Nhân Xoài và Phô Mai (Mango and Cream Cheese Bun)

To make this, you start out off with 2 ripe mangos and make a mango purée. The mango purée is then used in the sweet bread dough and the filling.Mango Purée:-2 large ripe mangos-1/2 tsp lemon/lime juice*Blend mango flesh and juice in a blender until smooth, run the mixture through a sieve and discard and fibers left in the sieve.For the Bread Dough:-50g sugar-170g warm milk-170g mango puree-1 tbs yeast-130g butter (salted at room temperature)-390g...

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Đồ Biển Xào Cay (Spicy Seafood Stirfry)

Ingredients:-1lb seafood (your choice)-1 jalapeno pepper (as much or as little as you like)-1 tbs mince crab sauce-1 large bell pepper-cilantro, basil (the more the merrier)-3 cloves garlic-salt and sugar to tasteWhat to Do:Clean and prep seafood. Mince garlic, cut jalapeno into thin strips. Cut bell peppers into bite size pieces. Chop cilantro and basil into 1" pieces. Heat 1 tbs oil in a wok, fry garlic until fragrant. Add seafood and crab sauce,...

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Dâu Ua/Sữa Chua (Vietnamese Yogurt)

This treat definitely represents the touch of French influence in Vietnamese treats. Like any yogurt, to make this you need a starter which is really just plain yogurt. However, unlike most yogurts which are usually made with fresh milk, Vietnamese yogurt differs in the fact that it is made with sweeten condensed milk. Although fresh milk will work just fine in this recipe, the sweetened condensed milk is what gives Vietnamese yogurt its "Vietnameseness"....

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Bánh Bông Lan Cuốn (Swiss Roll)

To make this treat... follow the recipe for spongefon cake, using the jelly roll method (bottom of recipe).To get the decorative strips on the cake: after making the cake batter, remove about 3 tbs of batter and mix in some food coloring. Pour the rest of the batter into a jelly roll pan. Fill a sandwich bag with the colored batter and cut a small hole in the bag. Pipe the colored batter into long strips on top of the batter already in the ban....

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Bánh Hoa Hồng (Rose Dumplings)

"Pastry" Shell:-1 cup wheat starch-2/3 cup rice flour-1 cup boiling water-2 tbs oil*Mix flours together and stir in boiling water. Let dough rest until cool enough to handle and knead in oil to make a smooth dough. Divide into 12 portions.Filling:-1/2lb ground pork-1 carrot-1/2 onion-2 shitake mushrooms-cilantro-1/2 tsp each: salt, pepper-1 tsp each: soy sauce, sugar-2 cloves of garlic-few slices xá xíu (chinese bbq pork "cha siu", optional)*Dice...

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Chè Chuối (Bananas with Tapioca and Coconut Milk)

Ingredients:-3 plantains-water (about 3-4 cups)-1/2 can coconut milk (approx., to taste)-1/2 cup tapioca sticks-1/3 cup tapioca pearls -pinch of salt-sugar to tasteWhat to Do:Wash and soak tapioca sticks in hot water to soften. Peel and cut plantains into small 1/4 inch slices, boil in water until almost tender. Add tapioca pearls and tapioca sticks bring mixture back to a boil, add salt and sugar and coconut milk to taste. Serve hot as a sweet...

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Khoai Mì Trộn Dừa (Cassava with Coconut)

Ingredients:-2 large cassava-1/2 cup sugar (approx., to taste)-pinch of salt-grated coconutWhat to Do:Peel cassava and cut into 1 inch pieces. Soak cassava in water for at least 1 hour, before steaming over high heat for about 30 mins or until knife tender. Break cassava into small bite size pieces and toss with sugar, salt and coconut.Note:Cassava contains a natural poison (hydrocyanic acid) and thus cannot be consumed raw cassava. Make sure...

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Basic Salsa

Ingredients:-2 large bell peppers-3 large tomatoes-1 medium onion-cilantro-lime-jalapeno peppers-1 tsp salt-1 tsp sugar (+/- depending on sweetness of tomatoes)-2 cloves garlicWhat to Do:Wash, dry and dice peppers, tomatoes and onion. Mince garlic and jalapeno peppers. Chop cilantro and mix everything together, add lime juice to taste. Let salsa sit for at least 1/2 hour before serving (tastes better when flavors have time to marry).>>For corn...

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Bánh Dẻo Cuốn (Ping Pei Rolls)

Aka banana rolls because of the default banana flavoring always added to flavor these cakes. But...there is no law that says these rolls has to taste like bananas right? So, time to get creative and make them in any flavor you like.You'll Need:-1/2 recipe of Bánh Dẻo (skin only).-whatever flavoring you like.For the basic rolls:Follow the recipe, and divide dough into 3 equal parts. Dust hands and work surface. Roll each portion into a thin logs....

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Bánh Tôm Cổ Ngư (Co Ngu Shrimp Cakes)

A taste of Northern Vietnam... traditionally made with sweet potatoes or regular potatoes. I discovered the addition of taro gives the dish a more savory unique flavor. See what happens when you play with your food? You discover yummy things. ;DIngredients:-6 tbs rice flour-1 tbs tapioca starch-1 egg-1/3 tsp turmeric powder-4 tbs water-1/2 fresh prawns-taro and sweet potato-cooking oil-1/2 tsp saltWhat to Do:Mix together rice flour, salt, tapioca...

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It's Been a Year

Time flies eh? Seems like it was only yesterday but it's been a year since my first post. First off I would like to thank my visitors for stopping by and leaving a comment or two. You're the reason why I keep the recipes coming. When I started this blog I came up with the name "Playing with My Food" because that is what I do and would like to encourage my readers to do the same. Believe me...experimenting and not being afraid of messing up is the best way to learn. However, I've notice through the comments posted that about 95% of everyone...

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It's official!

It's been a while since i've post a recipe or anything at all. Those of you wondering what happened... don't worry nothing happened at all I've just been very busy with the floral competition, mooncake orders, and school. Anyways, what's official? My major....I officially declared Drama as my major as of yesterday. Those of you closest to me know I've be seriously lost when it comes to pinpointing where I want to go in life. I've decided to pick Drama to be my major. Why? It's fun! You get to design costumes, lights, act and read lots...

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So I Did......

First off I would like to thank everyone for your support. Your encouragement and kind words became the fuel that powered me to decide upon entering the contest. So what are the results? I entered six classes and won ribbons in all six. That translates to four second places, one third place and one honorable mention. No first place…but for a first timer entering a contest with arrangements put together in a hurry (6 in about 3 hours), second...

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Should I or Should I Not?????

My dearest friends and visitors…….I need your honest opinion. I'm getting cold feet. I’m pondering if I should or should not enter a floral design contest coming up really soon. I don’t consider myself to be a competitive person and…I just don’t think I have what it takes (I’ll be competing with professionals). To everyone who have seen my work…and “know” me what do you think? Should I or should I not? Do you think I can do it? I’m seriously considering not entering… The contest is this Tuesday... should I?...

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Sương Sa Hoa Bưởi (Pomelo Flower Agar Agar Jelly)

Ingredients:-1 recipe basic agar agar jelly-1 tsp pomelo/mali flower flavoring-5 pandan leaves-1 can jackfruit with toddy palm seed-phổ tai (dried seaweed)What to Do:Open and drain the fruit. Rinse and soak seaweed in water to hydrated; cut into thin strips. Boil pandan leaves with agar agar and water (follow recipe for basic agar agar jelly). Arrange the fruits and seaweed into mini tart moulds, add pomelo flower flavoring to agar agar and ladle...

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Xôi Nếp Than (Black Sticky Rice with Mung Beans and Coconut)

Imagine a cross between sticky rice and brown rice, this is what the texture of black sticky rice is like. It's chewy but is not mussy fully of body in every bite.Ingredients:-1 1/2 cup black sticky rice-1/2 cup mung beans (peeled and split)-1/2 cup sugar-grated coconut (as much as you like)-4 tbs sesame seeds-1/2 tsp salt-1 tbs sugarWhat to Do:Rinse rice and soak in water overnight. Do the same with the mung beans. Next morning, cook rice in...

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Thịt Chiên Xí Muội (Sour Plum and Ginger Pork Chop)

East meets West...in this dish I married the american porkchop with chinese sour plum to give it a tangy twist. The addition of ginger gives it a kick at every corner. Ingredients:-4 pork chops (approx 1 1/2 lbs)-3 chinese sour plums (xí muội aka preserved plums)-1 thumb size piece of ginger-2 tbs sugar (more or less depending on plums)-1 tsp salt-1/2 tsp pepper-1 clove garlic-pinch 5 spice powder-1/3 cup cooking wine or orange juiceWhat to Do:Mince...

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Đậu Que Xào Xả Ớt (Spicy Lemongrass Greenbeans)

Ingredients:-1/2 lb fresh tender greenbeans-1 tsp oil-2 tsp soy sauce-1 thai chili-3 tbs mince lemongrass-sugar and salt to taste-toasted sesame seedsWhat to Do:Heat oil in a pan, add soy sauce, lemongrass and mince chili, add beans and about 3 tbs water. Stir fry over high heat until water evaporates, add sugar and salt to taste. Garnish with toasted sesame seeds.Note:Can replace beans with fried tofu to make spicy leamongrass tofu.***Because...

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Chè Thái (Thai Style Tong Sui)

There are two ways to make this dish, Vietnamese style and authentic Thai style.Ingredients:-1 can longan-1 can jackfruit with toddy palm seed-1 jar of coconut jelly (nata de coco)-1/4 cup phổ tai (dried seaweed, optional)-1/2 cup corn (if making Thai style)-1 tsp pomelo/mali flower flavor (if making Thai style)-1 tsp powdered agar agar-1 cup water or pandan juice-pandan flavoring (if using water)-fresh milk or creamWhat to Do:Boil together agar...

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Canh Bông Cải Chay (Vegan Cauliflower Soup)

Ingredients:-1/2 head cauliflower-1 carrot-2 pieces gluten or fried tofu-1 apple-salt and sugar to tasteWhat to Do:Cut cauliflower and carrots into bite size pieces. Boil together apple and carrots to make broth for about 15 mins. Remove apples and add cauliflower and sliced gluten or tofu boil until cauliflower is tender add salt and sugar to taste.***Because my vegetarian dishes are prepared with “Buddhist Laws” in mind; besides not using meats...

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Đậu Phọng Luộc (Boiled Peanuts)

Ingredients:-1lb dried raw peanuts-water-1/2 cup sugar-3 tbs saltWhat to Do:Wash peanuts and soak in water overnight. Next morning rinse the peanuts and boil with salt until tender (about 1/2 - 1 hour). Once tender, add the sugar and simmer for another 15-20 mins.Note:Only add sugar when the peanuts are tend...

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Bánh Mì Hấp (Steamed Baguettes)

Ingredients: -1 loaf old baguette (the older the better)-1/2 lb ground beef-1 large onion -4 cloves garlic -1 tsp salt -1/2 tsp sugar -1 tsp oil -lettuce leaves and assorted fresh herbs -basic fish sauce -fresh bean sprouts and cucumber slices -sour stuff-onion oil (optional)-toasted peanuts (crushed) What to Do: Cut baguette in half lengthwise. Give the bread a quick dip in water and steam over high heat for 10mins. Meanwhile, dice onions...

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Đông Sương Bách Huỳnh Hoa-Thạch Chè (Morning Dew on Thousand Yellow Flowers-Agar Agar with Mung Bean Tong Sui)

Ingredients:-15g agar agar-850g/ml water-sugar to taste-coconut juice-100g mung beans-1 tsp mali or pomelo flower flavoring-3 pandan leaves (optional) What to Do: Boil agar agar in water until dissolved, add sugar to taste and pour into a cake pan to set; cut jelly into thin strips. Wash and cook beans until they’re tender but still able hold its shape. Boil together coconut juice, pandan leaves and sugar to taste for 10 mins, cool and remove...

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Xôi Vị Lá Dứa Đậu Xanh (Pandan and Coconut Sweet Rice with Star Anise and Mung Bean Filling)

For the Rice:-300g sweet rice (aka glutinous rice)-200g sugar-300g coconut milk-10 star anises-1/2 tsp salt-water-pandan paste **Wash rice and soak in water for at least 4 hours before steaming. While rice is steaming, simmer together sugar, coconut milk, salt and anises for 15 mins. Cool syrup and remove anise seeds. Divide steamed rice into 2 portions. Mix 1 portion of rice with ½ of the coconut syrup. Add panda paste about ½ tsp pandan paste...

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Gỏi Long Liên - Gỏi Ngó Sen với Tôm (Lotus and Dragon Salad/Lotus Stem Salad with Prawns)

Ingredients: -2lb lotus stems (approx)-1 1/2lb prawns-coconut juice or water-4 tbs sugar-3 tbs vinegar-1 ½ tbs fish sauce-2 carrots-fried shallots-rau răm-daikon slices for garnishing (optional)-fish sauce, lime juice, and sugar to taste (if nessacary) What to Do: Cut lotus stems into approx 4 inch long pieces, then shred vertically in half. Julianne carrots and mix with lotus stems, sugar, fish sauce and vinegar. Marinate for at least ½ hour....

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Chả Phụng (Phoenix Roll)

Traditionally this dish was only served to the royal family. Over the years it made its way into menus for formal events such as weddings and new years. There is really nothing special about the ingredients, what make this dish standout from the rest is the food arrangement to creation an image of the mystical phoenix. For the Phoenix Rolls (Main Part of the Dish): -1lb shrimp-4 cloves garlic-3 tbs fish sauce-1 tbs tapioca starch-1/2 tsp pepper-pinch...

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Lân Thủ Hầm Tịnh Vị - Giò Heo Nấu Chao (Pork Hock Braised in Preserved Beancurd)

Ingredients: -1lb pork hock-3 pieces preserved bean curd, red verity-2 tbs preserved bean curd liquid-3 cloves garlic-fresh coconut juice or water-1/2lb ong choy (approx)-salt and sugar to taste-1 tbs oil What to Do: Fry pork hock in oil until golden remove and add mince garlic. Fry garlic until fragrant, add back in the pork hock along with the preserved bean curd. Stir fry for a few mins before adding liquid from preserved bean curd and enough...

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Bào Ngư Xào Nấm Đông Cô (Braised Shitake Mushrooms with Abalone)

Ingredients: -1/2 head lettuce (aka iceberg lettuce) or gai lan (Chinese Broccoli)-10 shitake mushrooms-1 piece of ginger about 3 inches long-broth or water to braise mushrooms-1 can abalone-1/2 tsp cooking wine-1 ½ tbs oyster sauce-6 tbs water from braising mushrooms.-4 tbs water-1 ½ tsp tapioca starch-salt and sugar to taste What to Do: Hydrate mushrooms in water, wash and cut off stems. Braise mushrooms for at least ½ hour with sliced ginger...

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Tép và Chả Viên Rim với Saté (Spicy Prawns and Fish Balls)

Ingredients:-1/2 each: prawns, fish balls-1 tbs fish sauce-1 tbs sugar-1/2 tsp pepper-3 green onions-3 cloves garlic-1 tsp sate sauce (or any other spicy pepper sauce of you choice).-1/4 cup water (approx.) What to Do: Wash and drain prawns. Mince garlic and cut onion into 1 inch long pieces. In wok add prawns, fish balls and water. Boil, string occasionally until the water almost completely evaporates. At this point add fish sauce, pepper...

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Gỏi Rau Muống Trộn Bò Tái Chanh (Ong Choy Salad with Beef Tartare)

Ingredients:-1 1/2lb rau muống-1/2 large onion-1 tbs sugar-1 tbs vinegar-rau răm-1lb tender beef-2 tsp fish sauce-juice from 2 limes + sugar-fried shallots What to Do: Pick leaves off ong choy and cut stems into approx. 3 inch long pieces. Wash, drain and shred into thin strips (use a sharp knife or special tool for shredding this veggie…which you by at most Vietnamese grocery stores). Slice onion into thin slice and marinate in sugar and vinegar...

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Chè Bắp (Corn and Rice Pudding with Coconut Milk)

Ingredients:-200g sweet rice (aka glutinous rice)-5 large ears of corn-water-1/2 tsp salt-200g sugar-1 can coconut milk/cream-3/4 tsp tapioca starch-4 fresh pandan leaves (optional) What to Do:In a large pot of water boil corn with pandan leaves and salt. Once corn is cooked remove and cool, retain water to make the pudding. Meanwhile, wash and soak rice in water. Once corn has cooled enough to handle, use a knife to remove the kernels. In a...

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Canh Khoai Mở (Fat Potato Soup)

Literally translated this root vegetable means Fat Potato or Fat Yam. There are 2 types, white and purple. Most stores here call it Chinese yam. The flesh is translucent white (or purple) in color and is very soft and slimy. To make the soup the “yam” must first be peeled. Afterwards, a spoon is used to scrape the flesh into a smooth paste. Sound like a lot of work? It’s actually not… the flesh is very soft and easy to scrape… only takes...

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