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VIETNAMESE VEGETABLE ROLLS
Serves: 2 as main dish
Ingredients
Rolls:
1 medium jicama (julienned)
3 medium carrots (julienned)
1 package of baked honey sesame tofu (cut into 1/8-inch slices)
1 small can of braised gluten
1 tbsp of veggie oil
chopped roasted peanuts to garnish
Vietnamese rice sheets
1 bunch of Thai basil (if you can¹t find Thai basil, you can substitute regular basil)
Sauce:
half a cup of hoisin sauce
1 tsp of veggie oil
2 cloves of garlic (finely chopped)
1 tbsp of white vinegar
1 tbsp of water
1 tbsp of creamy peanut butter
1 tsp of salt
1 tsp of sugar
1 tsp of corn starch
chili sauce to taste
Method:
For filling:
Put a frying pan on medium heat for about 1 minute. Pour in 1 tbsp of oil, jicama, and carrot. Add a little salt and pepper to taste. Stir fry them for about 5 minutes, then mix in tofu and glutten. The filling is done after cooked for another 3 minutes. Garnish with the chopped peanuts.
For sauce:
Combine hoisin sauce, peanut butter, vinegar, water, salt, sugar, corn starch, and chili sauce in a bowl. Mix them well. Put a sauce pan on medium heat for about 1 minute. Pour in 1 tsp of oil and chopped garlic. Sautee the garlic until it has a light golden color, then add the mixture. Stir constantly until the sauce comes to a boil. Remove from heat.
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HOT AND SOUR TOFU SOUP
Categories: Chinese, Soups, Ceideburg 2
Ingredients
Yield: 1 servings
· 8 md Dry shiitake mushrooms -(about 3/4 oz. total)
· 1 tb Salad oil
· 1 Clove garlic, minced or -pressed
· 1 tb Minced fresh ginger
· 1 1/2 qt Regular-strength broth
· 1 lb Soft or regular tofu, -rinsed, cut into 1/2-inch -cubes, and Drained well
· 3 tb Rice vinegar or cider -vinegar
· 1 1/2 tb Soy sauce
· 3 tb Cornstarch
· 3/4 To 1 teaspoon white pepper
· 1/2 To 1 teaspoon chili oil -(optional)
· 4 Green onions (ends -trimmed), thinly sliced
· Crisp noodles (recipe -follows)
· Crisp-creamy peas (recipe -follows)
Directions:
Soak mushrooms in hot water to cover until soft, about 20 minutes. Drain; cut off tough stems and discard. Cut caps into thin strips; set aside.
Pour oil into a 4- to 5-quart pan. Place over medium heat and add garlic and ginger; stir until garlic is light gold. Add broth and mushrooms; bring to a boil on high heat. Add tofu; cover and simmer until tofu is hot, 3 to 5 minutes. Mix rice vinegar, soy sauce, and cornstarch until smooth; stir into soup. Cook, stirring, until soup boils. Add white pepper and chili oil to taste. Stir in onions. Pour into a tureen. offer noodles and peas to add to taste.
Makes 6 servings.
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DAU KHUON XAO LAN (CURRIED TOFU SAUTE)
Serves: 4
Ingredients:
1/2 cups vegetable stock or water
4 tofu, firm, 3 oz cakes, cut crosswise into 1/2 portions
vegetable oil for frying plus 1.1/2 tbs oil
1 green bell pepper, sliced 1/4 inch thick
1 small onion, cut in thin wedges
1/2 teaspoon curry paste or powder
1/4 cup coconut milk
1/2 teaspoon dried chili flakes, or to taste
1 tablespoon coriander
1/4 cup chopped peanuts
Method:
Prepare the Vegetable stock and the rice and set aside.
In a large skillet, heat 1/3 inch oil over medium-high heat until hot. Pat the tofu dry with paper towels and add enough of the tofu slices to fill the pan without overcrowding it. Cook until brown and crisp on both sides, about 3 minutes per side. Drain on paper towels. Repeat with the remaining tofu slices.
In a large skillet or wok over high heat, heat the 1.1/2 Tablespoons oil and cook the pepper and the onion, stirring, for 1 minute. Add the curry paste and cook, stirring one minute. Add the stock, coconut milk, chili flakes, and tofu and simmer, stirring occasionally, to heat through and thicken slightly, about 3 minutes. Sprinkle with the ngo om and chopped peanuts and serve with rice.
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CHUOI CHUNG- BANANA, CASSAVA SWEET SOUP Ingredients:
200 gr of cassava root peeled and cut into 3cm cubes
5 ripe lady finger bananas
1 cup of sugar
¼ cup of tapioca pearls
1 cup of coconut milk
½ litre of water
1 pinch of salt
crushed roasted peanut
Method:
Cook the pearls with water with slow heat until cooked (clear and soft), then add cassava root cubes bananas and cook for another 10 minutes. Coconut milk and sugar are added last, leave it in the stove for another 5 minutes. Serve in a bowl and sprinkle with crushed peanut. It can be serve as a dessert or a snack.
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DAU KHUON XAO LAN (CURRIED TOFU SAUTE)
Serves: 4
Ingredients:
1/2 cups vegetable stock or water
4 tofu, firm, 3 oz cakes, cut crosswise into 1/2 portions
vegetable oil for frying plus 1.1/2 tbs oil
1 green bell pepper, sliced 1/4 inch thick
1 small onion, cut in thin wedges
1/2 teaspoon curry paste or powder
1/4 cup coconut milk
1/2 teaspoon dried chili flakes, or to taste
1 tablespoon coriander
1/4 cup chopped peanuts
Method:
Prepare the Vegetable stock and the rice and set aside.
In a large skillet, heat 1/3 inch oil over medium-high heat until hot. Pat the tofu dry with paper towels and add enough of the tofu slices to fill the pan without overcrowding it. Cook until brown and crisp on both sides, about 3 minutes per side. Drain on paper towels. Repeat with the remaining tofu slices.
In a large skillet or wok over high heat, heat the 1.1/2 Tablespoons oil and cook the pepper and the onion, stirring, for 1 minute. Add the curry paste and cook, stirring one minute. Add the stock, coconut milk, chili flakes, and tofu and simmer, stirring occasionally, to heat through and thicken slightly, about 3 minutes. Sprinkle with the ngo om and chopped peanuts and serve with rice.
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BANH DUA CA RA MEN (COCONUT FLAN WITH CARAMEL)
Serves: 4
Ingredients:
CARAMEL
1 cup sugar
1 cup hot water
CUSTARD
4 cups fresh or canned coconut milk
4 cups milk
1 cup sugar
16 Eggs
4 teaspoons vanilla extract
Method:
This custard is at its best when prepared a day in advance and refrigerated so the flavors can mellow. If you just can't wait, you might try the Vietnamese method of rapid cooling for dishes such as this: place a small scoop of shaved ice on top of each custard before serving.
Preheat the oven to 325F.
Make the caramel: Cook the sugar in a small heavy saucepan over low heat, swirling the pan constantly, until brown. Stir the hot water into the caramel, being careful to guard against splattering (the mixture will bubble vigorously). Boil the mixture, swirling the pan occasionally, until the sugar is thoroughly dissolved, about 2 minutes.
Pour the caramel syrup into a 1-quart souffle dish or five 4-ounce ramekins. Tilt the molds to coat all of the surfaces with caramel.
Make the custard: Combine the coconut milk, milk and sugar in a medium saucepan over low heat. Scald until the sugar dissolves completely. Remove from heat.
In a large bowl, whisk the eggs and vanilla. Gradually whisk the hot coconut milk mixture into the eggs, blending thoroughly.
Strain the custard through a fine sieve into a bowl. Carefully pour into the caramel-lined souffle dish or ramekins.
Line a large roasting pan with 2 layers of paper towels (see Note). Put the souffle dish in the roasting pan and add hot water to reach halfway up the side of the dish. Bake in the center of the oven for
50 minutes (30 minutes if using ramekins), or until a knife inserted in the center comes out clean. Be careful not to let the water boil; do not disturb the custard while baking. This is the only "secret"
to producing a smooth and velvety custard.
Remove the souffle dish immediately from the hot water. Allow to cool in a cold-water bath. Chill thoroughly.
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