Vietnamese Food : Bun Rieu

This is my version of Bun Rieu, it might not be authentic Vietnamese but it did taste fantastic. This soup is Alexander's favorite and he called it = The Red Soup. I learned this recipe from my friend, Lan who has opened my door to Vietnamese Cuisine.

Ingredients:

One 14 oz can of crab meat paste in spices
4 eggs, beaten
1 cup of crab meat or chopped shrimp
1 lb of ground pork
2 tbsp fish sauce
1 tbsp sugar

1 tsp of ground pepper

1 yellow/white onion -chopped

4 ripe tomatoes - diced

3 liters pork/chicken stock

1 box 14 oz firm tofu - cut into bite sizes and shallow fried until crispy

1 tbsp tomato paste/puree
1 tbsp fine shrimp paste

1 packet of vermicelli noodles





Method:

Cook the vermicelli noodles according to manufacturer's instructions and set aside.

Heat 3 tbsp cooking oil in a large pot and add in the diced onions. Sweat the onions and add in the diced tomatoes and tomato paste/puree. Saute until fragrant, add in pork/chicken stock, fried tofu and bring to boil.

Combine ground pork, crab/chopped shrimp, can of crab meat in spices,fine shrimp paste, fish sauce,pepper, and sugar. Add the beaten eggs and mix well.

When the stock comes to a boil, slowly add this crab mixture into stock in spoonfuls, do not disturb the soup and let the stock cme back to the boil and continue to simmer - pork/crab/shrimp balls will float when they are cooked through.

Adjust stock with salt or fish sauce.

Serve this soup with cooked vermicilli noodles and fresh garnishes.

Bun Rieu is usually served with plenty of fresh herbs and veggies.

Common accompaniments include:

chopped green onion
cilantro
perilla
mint
lime wedges
bean sprouts
split ong choy/kang kung/rau muong stems
Shredded cabbage
Fine shrimp paste

Serves

Mac And Cheese From Scratch

Today is the first day of Kindergarten for Alexander.  I can't imagine that he is going to be five at the end of this month.  I can remember my first day of school which is a long long time ago.  It was a very scary event for me  to be amongst strangers and to make matters worst, the nuns in The Convent wore black long outfits and in my tiny eyes, they were huge shadows towering over me.  My grandmother was the one who managed to bribe the nuns so that i can get admitted - The Convent admission priorty was for the catholics and the rich.  I can't blame them cos they needed donations to run the school and being a catholic school, therefore meant for catholics.  My grandmother had her ways of getting things done - i was to bring with me to school on my first day, a wicker basket which was my school bag and that was the fashion for girls at that era.  I did not have books yet but i did have somethings in my basket.  I had a Chinese Almanac and in between the pages, there was a sprig of chinese celery(kan choy), a stalk of green onions(choong) and a mirror.  Only later in my life did i find out what was the significance of all these contents.  The chinese celery which is 'kan choy' was to prepare me to be 'kan lek'/studious, the green onion which is 'choong'  will make me 'choong meng'/inteligent and the mirror, haping that i will have clarity to solve problems and questions answered.  Last but not least, the Chinese Almanac - it  is called 'Thoong Seng', it should give me the ability to understand anything put forth to me.  I did not put all these in Alexander's bag but  blessings and hopes were in my heart as i bid him 'goodbye'. 

While waiting for him to come home from school, i made him his and Renee's favorite - Mac and Cheese.

Ingredients:

2 tbsp butter

1/4 cup flour

1 cup milk

1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

2 cups elbow macaroni, cooked, drained

Method:

MELT 3 Tbsp. butter in medium saucepan on medium heat.

Whisk in flour; cook 2 min., stirring constantly.

Gradually stir in milk; cook until mixture boils and thickens, stirring constantly.

Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.

Serve and enjoy. 

Shrimp Spaghetti with Cilantro Pesto

A pack of pasta is a must in my pantry, so are many more musts.  I must confess, i am a hoarder, i can never pass off a good deal and a sucker to new brands and types of noodles.  They are like recipes, you try them once, if they are good, then they are keepers.  My freezer is packed,  my daughter would warn my grandchildren that they are not to open the freezer, if they have to do it, they would have to have their bike helmets on.  My most favorite item in the freezer, is the 26 - 30 shrimps,  when they are on sale, $4,00/lb, i will buy a few packets(2 lbs/pkt).  They are the quickest to defrost and shrimp dinner will be served as soon as they are defrosted.  Having a tub of homemade cilantro pesto in the freeser,  aided my quest for dinner too, especailly when friends or family decide to drop by.

Ingredients:

1 pound spaghetti pasta
1  pound shrimp, peeled and deveined
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup vegetable oil (for frying the shrimps)
1 cup Cilantro Pesto












Method:
Bring a large pot of salted water to a boil over high heat.

Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

 Drain pasta.

Meanwhile, heat the oil in a large heavy skillet (i like using the wok) over high heat.

Season the shrimps with salt and pepper.  Add a few in the hot oil and cook shrimps until they turn pink.  Remove and set aside.

Repeat frying the shrimps in small batches, this is to prevent crowding as shrimps fried this way is succulentand juicy.(This is the chinese way - passing through oil)

When shrimps are done, remove all the oil from the skillet/wok.

Put the drained pasta into the skillet/wok, add in the cilantro pesto and toss to combine.  If the spaghetti seems like too tight(dry), add a little of the pasta water to loosen.

When pasta is well mixed, add in the cooked shrimps,  Toss well and adjust the taste with salt and pepper and more olive oil as you wish.

Serve immediately and garnish(optional)

Serves

Birthday Claypot Yee Mein

Yan Yat is the seventh day of the lunar new year, a day designated  as 'Everyone's birthday', 'Day of Man' or 'Day of Humanity' and this is an occasion for celebration.  Everybody L-O-V-E-S Birthday, especially when Everyone Around You Celebrates on the Same Day

According to the  believers of The Goddess Nüwa, She created human beings on the seventh day, by molding them from clay, so today is our birthday - HAPPY BIRTHDAY.

A drink from seven types of vegetables is made for health and to celebrate this occasion.  Noodles are eaten to promote longevity and raw fish for success.  Since i had 'yee sang' on New Year's Eve, i will have noodles today.

Ingredients:

4 pieces dried egg noodles(Yee mein if available) - for 4 persons
1/2 lb choy sum - washed and cut into i inch lengths
1.2 lb of pork/chicken slices
4 cups or more stock
2 tsp chopped garlic
2 tbsp tapioca starch mix with 2 tbsp water for thickening
4 eggs
Oil for deep frying the noodles if yee mein is not available

Marinate for the meat:

2 tbsp light soya sauce
1 tsp tapioca starch
1 tsp sesame oil
a dash of pepper

Seasonings

4 tbsp oyster sauce
salt and pepper to taste
2 tbsp shao-xing wine
1 tbsp sesame oil

Method:

Heat wok with enough oil for deep frying.and when oil is 375f, drop one piece of dried noodle in and deep fry noodle until golden brown.  Remove and plunge fried noodle into a large pot of cold water.

Repeat with the other 3 pieces of dried noodles.  (If you have yee mein which are already fried, parboil and then put in cold water)

Marinate meat slices with the marinate and set aside.

Heat wok with 4 tbsp oil and brown marinated meat slices.  Add in chopped garlic and saute until fragrant.

Add in stock and seasonings, bring to a boil.

Add in deep fried noodles/yee mein and bring to the boil.  Reduce heat, cover wok and simmer noodles until noodles are soft. (Add more stock if you want more sauce).

Add in choy sum and increase heat.  Cook until choy sum is cooked just right.

Thicken sauce with tapioca starch solution.  Make sure the sauce is back to the boil and cook for 1 minute before adjusting the taste with salt and pepper.

Divide noodles into 4 portions and put each portion into a small claypot.  Bring back noodles in claypot to a quick boil and crack in an egg  together with a dash of shao-xing wine and sesame oil before serving.

Serve noodles immediately so that the egg can be cooked through from the heat of the noodles.

Serves

Malaysian Black Hokkien Mee

The style of frying these noddles, the darker the better, is only done well with the fat yellow hokkien noodles that are sold only in Kuala Lumpur but now, i am sure these noodles are readily available anywhere in Malaysia.. The crave for this noodle is so great that whenever we are home for holidays, we would request a stop to pack some as soon as we leave the airport for home. I homemake these hokkien noodle and although the thickness it there, i am not happy with the shape though. But, beggars have no choice - the pasta maker did it's best. I have also found an alternative by using japanese udon and it is very near to home. For this dish, pork fat rules and of course you could skip it and be healthy.

Ingredients:

500g fat yellow hokkien noodles (tai lok meen) - soak noodles in cold water for 15 mins to get rid of some of the potassium carbonate & sodium bi-carbonate solution used to make these noodles.

100g meat (pork or chicken) - cut into thin slices
150g prawns, shell and devein
100 g squid - cut into bite size
100g Choy sum wash and cut into 1 inch pieces
100g pork fat, cut into cubes and fried till crispy (keep the oil)
2 cups stock/water

Seasoning:

1 tsp light soy sauce
2 tsp dark soy sauce(add more if not dark enough)
Salt to taste
1/4 tsp pepper
1/8 tsp monosodium glutamate(optional)

Method:

Season the prawns and squid with a dash of salt, sugar and pepper.

Heat 2 tsp of the lard (from frying the pork fat) and saute the squid and prawns. Dish out and leave aside.

Add in another tsp of lard and brown meat, sprinkle in a pinch of salt and pepper to the meat before turning over to brown the other side.

Add in stock/water and bring to a boil. Simmer for 5 minutes before adding in the choy sum.

Then add in the noodles and the seasoning, mix well, cover wok with lid and simmer until noodles is tender. Add more dark soy sauce if the color is not black enough and simmer noodles till gravy is thick.

Add in the cooked prawns and squid and more lard.

Turn the heat to high again and give noodles a quick stir. Add the crispy lard cubes before dishing up the noodles.

Serve with sambal belacan

sambal belacan:

5 fresh red chillies - cut small
2 chilly padi(optional)
1 sq inch x 1/4 inch thick raw belacan or 2 tsp belacan powder.
a pinch of salt
a pinch of sugar
lime juice.

Grill raw belacan until it is dried and fragrant. (i will wrap with paper kitchen towel and microwave 1 minute at the time until it can be crumbled)

I do not own a mortar so i use the chopper. Chop everything up except the lime juice.

serve with lime juice. adjust the taste as some belacan can be very salty.

Serves