Vietnamese Dinner

Much apology! It's been awhile since I've updated the blog. All I can say is that it's been a busy busy July. We've had visitors and weddings to attend. My mother-in-law, her sister and 2 nephews were in town for a week. It's been a lovely visit although my husband was a little stressed out. We had a wonderful home-cooked Vietnamese dinner with his uncle and his uncle's family who live actually not far from us.

I don't know the names of the dishes but there were grilled marinated pork meat and patty, served with rice noodles, fresh herbs and lettuce. There was also a jellyfish and prawn salad that was just so refreshing. While we were stuffed, I felt fairly good after dinner.

Chili Prawns

I have never been a big fan of Violet Oon, but I've been a recent convert. Trying out a new recipe is always a hit and miss (e.g. my failed attempt at otak). I remember seeing Violet Oon on Food Network years ago making Chili Prawns. I was skeptical at first, but decided to try it because I had all the ingredients she required (as opposed to other more complicated recipes). It actually turned out pretty darn good. I added some fishballs for more volume.


Sauce:
1 cup water
5 tablespoons tomato catsup
1 1/2 to 3 tablespoons sugar, or to taste
1 1/2 teaspoons corn flour
1 teaspoon pounded brown preserved soya beans or dark miso (optional)
1/4 teaspoons salt
Prawns:
1 pound large, whole prawns (unshelled)
3 tablespoons vegetable oil
8 cloves garlic, roughly chopped
8 fresh red chiles, roughly chopped
1 egg
2 scallions, cut into finger lengths
1 teaspoon freshly squeezed lime or lemon juice
1 small bunch cilantro, cut into 1-inch long pieces

Serving Suggestions: loaf of French bread

Make the Sauce: Whisk together all the ingredients in a bowl and set aside.
Make the Prawns: Cut down the backs of the prawns and remove the black intestinal vein. Set aside.

Heat the oil in a wok or shallow saucepan over high heat. Add the garlic and stir-fry for 1 minute. Add the chiles and stir-fry for another minute. Add the prawns and stir-fry until the shell turn slightly red, about 2 to 3 minutes. Add the sauce and stir-fry until the shells turn red.

Break the egg into the wok and, using a fork, streak the egg through the sauce (this is an important step, as the egg has to be in beautiful gold and white streaks). Simmer the sauce for a few seconds and remove from the heat. Stir in the scallions and lime juice.

~Ray

Har (prawn) Mee

I was totally craving for Prawn Mee and remembered I have prawn shells that I've been saving in the freezer. So I made prawn and pork rib soup served with Beehoon.

~ Mina



Ingredients for the broth:
- 4 cups of water
- 1 quart bag of prawn shells (clean the prawn head)
- 4 Pork ribs
- 2 tsp salt
- 2 tbsp fish sauce

Other ingredients:
- Beehoon
- Cooked prawn
- You Choy or any other leafy vegetbales
- Fried onions

Heat water to boil. Add prawn shells and pork ribs. Turn the heat down to low and cook for 1 hour. Add salt and fish sauce for seasoning.

Blanch beehoon and vegetable. Put in the bowl and add prawns, pork ribs. Pour broth over the nooldes. Garnish with fried onions.

Thai Panang Curry

Last month my husband's company organized a cooking class at a local Thai restaurant they go to often. There about 20 of his co-workers and their wives eager to learn the secret to Thai cooking. We made Thai Panang Curry which turns out to be a lot easier than I expected. I've tried to make it at home twice since.

Here's my version with chicken breast, eggplants and carrots.

~ Mina



Panang Curry Ingredients:
1 Can of Coconut Milk
A couple of Kaifer Lime Leaves
Chicken tenders
2 Chinese Eggplants
2 Carrots
1 Can of Baby Corn
2 Tbsp of Red Curry Paste
2 Tbsp of Fish Sauce
2 Tbsp of Sugar
Basil leaves

Directions:
- Cut the chicken, eggplants, carrots and baby corns into bite sized cubes
- Using medium heat, add in 1/2 can of head of the coconut milk and let it come to boil
- Add in 2-3 tbsp of curry paste and mix well
- Add chicken to the curry/coconut mixture and cook until the chicken is thoroughly cooked
- Add the carrots, eggplants and baby corn
- Add in the other 1/2 of the remainder of the coconut milk and 1/2 cup of water. Keep stirring
- Add 2 tbsp of fish sauce and sugar
- When the coconut milk thickens, add in the basil leaves and lime leaves
- Taste the curry. Add more fish sauce or sugar depending on your preference. If you want it spicier, just add chili pepper flakes.

I also made a side dish of vegetable with fried tofu.


Ingredients:
A bunch of Tagu Choy
Fried Tofu
Minced garlic
1 tbsp of spicy Shrimp Paste

- Heat minced garlic and shrimp paste in the wok
- Add the Taguy Choy and fried tofu
- Cook until vegetable is done

Mushrooms Stroganoff

I was so thrilled when they gave away these beautiful mushrooms at work.



I did a quick search on Bonappetit.com, and found a simple Mushrooms Stroganoff dish. The creme fraiche and fresh parsley were freebies as well. Score! The only thing from my pantry was white wine and pasta.



RECIPE:
1 tablespoon butter
2 large garlic cloves, chopped
1 large onion, thinly sliced
2 pounds mushrooms, sliced
1 tablespoon all-purpose flour
1/2 cup dry white wine
1 cup nonfat sour cream
1/4 teaspoon ground nutmeg
12 ounces linguine, freshly cooked

Melt butter in heavy large Dutch oven over medium-high-heat. Add garlic and sauté 30 seconds. Add onion and sauté 2 minutes. Add mushrooms and sauté until tender and most liquid in pot evaporates, about 10 minutes. Reduce heat to medium. Add flour and stir 1 minute. Add white wine and cook until mixture thickens, stirring frequently, about 3 minutes. Mix in sour cream, then nutmeg. Season mushroom mixture to taste with salt and pepper. Add linguine to pot; toss to blend well and serve.

~Ray

SPAM!

Speaking with Hawaiian fusion chef Roy Yamaguchi actually made me crave Spam. Go figure! So, since my husband was away on business, I decided to make myself some Spam onigiri.


I bought these nifty onigiri maker for $1. It's awesome.



~Ray

Fried Macaroni & Cheese

Rae has been on my case about not posting for awhile. My excuse...it's been a busy busy month!
Anyway, I've been wanting to post about this Fried Macaroni & Cheese that we had last month at Cheesecake Factory. This was our appetizer and boy, were we surprised by the size! The fried macaroni & cheese was the size of a tennis ball. It was very tasty with a creamy tomato sauce.
I was only able to eat one...my husband managed to eat 3!



~ Mina