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Bun Bo Hue (Spicy Hue Style Noodle Soup With Lemongrass) Recipe

August 24th, 2014 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1lbham hocks
  2. 6stalkslemongrass, crushed and sliced thin
  3. 2tablespoonsnuoc nam
  4. 1teaspoonsugar
  5. 1teaspoonsea salt
  6. 2teaspoonsshrimp paste(mam ruoc)
  7. 1teaspoonblack pepper
  8. 4ouncesboneless sirloin
  9. 4ouncesboneless pork loin
  10. 16ouncesrice noodles, cooked
  11. 1cupbean sprouts
  12. 4sprigsThai holy basil(regular basil ok)
  13. 4sprigsfresh mint
  14. 4sprigsfresh cilantro
  15. 4teaspoonssambal oelekor hot chili sauce
  16. 4-8 freshThai red chili peppers (optional)
  17. 1lime, cut into quarters

DIRECTIONS

  1. Bring 2 1/2 quarts water to a boil; add ham hocks and lemongrass.
  2. Skim constantly for 10 minutes then cover the pan, reduce heat and simmer for 1 1/2-2 hours.
  3. Strain the broth, reserving ham hocks if you desire them.
  4. Dilute the shrimp paste in 1/4 cup of cold water and set aside for 10 minutes.
  5. Add nuoc mam, shrimp paste solution, sugar, salt and pepper,sirloin, and pork loin to the broth and simmer for 10-15 minutes or until meat is cooked and tender; remove meat.
  6. Thinly slice meats into small pieces.
  7. To serve, place a portion of noodles in serving bowl,top with some bean sprouts,pork, beef, and some ham hock (if using),and ladle the broth over; add herbs,chili sauce,chilies, and lime juice to taste.

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Lai Wong Bao (custard Bun) Recipe

May 9th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 170gcake flour
  2. 170g hong kongflour
  3. 1/4teaspoonsalt
  4. 45gcaster sugar
  5. 1 1/2teaspoonsinstant yeast
  6. 160gwater
  7. 10gshortening
  8. CUSTARD FILLING

  9. 10gcustard powder
  10. 50gwheat starch(tungmin flour)
  11. 100mlmilk
  12. 50gbutter
  13. 1largeegg, slightly beaten

DIRECTIONS

  1. Sift cake flour, hk flour, and salt into a mixing bowl.
  2. Combine castor sugar, yeast and water with the flours, and blend to mix well– Then knead until soft dough is formed.
  3. Add in shortening, and continue to knead until dough is smooth and elastic.
  4. Prove dough for 60-90mins until dough has risen to its limit.
  5. Meanwhile, prepare custard filling– Combine custard powder, wheat starch, and castor sugar in a nonstock pan.
  6. Add in milk, and stir mixture over low heat until mixed– then add butter.
  7. When butter is dissolved, turn off heat, and keep stirring while gradually adding the egg.
  8. Divide dough into 12 portions, shaped into balls, cover with damp cloth, and set aside.
  9. Using a rolling pin, roll the a ball where the edges are thinner than the center.
  10. Add custard filling in the middle, and wrap to form a bun.
  11. Place on parchment paper, and repeat for the other buns.
  12. Prove for 15-20mins.
  13. Boil water in steamer, and steam custard buns over rapid boiling water for 10-15mins– Enjoy!
  14. NOTE: Hongkong flour is to make the buns”white”, like the restaurants’ buns.
  15. However, if you don’t have any.
  16. you can use all purpose flour, but it wont be as white.

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Slow Cooker Southern Barbecue Pork on a Bun Recipe

April 10th, 2014 by alice  Tags: , , , , , | Print This Post Print This Post

Slow Cooker Southern Barbecue Pork on a Bun Recipe

INGREDIENTS

  1. 1cupketchup
  2. 1cupchili sauce
  3. 1/4cupDijon mustard
  4. 2tablespoonscider vinegar
  5. 1tablespoonWorcestershire sauce
  6. 1/2teaspooncrushed red pepper flakes
  7. 4clovesgarlic, peeled and minced
  8. 1 (3 lb)boneless pork shoulder, trimmed of excess fat
  9. 10hamburger buns, split

DIRECTIONS

  1. In a medium saucepan, over medium-high heat, combine ketchup, chili sauce, mustard, vinegar, Worcestershire sauce, red pepper flakes and garlic.
  2. Bring to a boil, reduce heat and simmer for 5 minutes, then let cool.
  3. Rinse pork shoulder and pat dry, then place in a large glass bowl or resealable plastic bag; pour sauce over pork and marinate overnight in the fridge.
  4. Remove roast from the marinade and place in the slow cooker; add 3/4 cup water to marinade, mix well and add to roast in slow cooker; cover and cook on low for 8-9 hours or on high for 4-6 hours (I cooked for 8 hours and mine was perfect), until meat is tender but not falling apart.
  5. Remove meat from sauce and let it stand on a carving board for 10-15 minutes, then cut it into thin slices and keep warm.
  6. To serve: place meat on one half of bun, add sauce and top with the other half of bun (kind of elementary, huh?).

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Taco in a Bun Recipe

March 25th, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/2lbsground beef
  2. 1/3cup finely choppedonions
  3. 1 (10 3/4 ounce)canCampbell southwest-style pepper jack soup
  4. 10 3/4ouncesmilk
  5. 8hotdog buns(regular-sized)
  6. taco toppings

  7. diced tomatoes
  8. shreddedlettuce
  9. sour cream

DIRECTIONS

  1. in a medium skillet over medium heat, brown ground beef and onion.
  2. drain and return to skillet.
  3. add soup and milk mixing well,heat throughly for about 10 minutes.
  4. divide meat mixture evenly between buns.
  5. layer taco toppings in this order,,sour cream,tomato,and lettuce.

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Sweet Bun Recipe

January 14th, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 2 1/2cupsflour
  2. 1/2cupsugar
  3. 1tablespoonbaking powder
  4. 10eggs
  5. 2/3cupcornmeal
  6. 2/3cuppowdered milk
  7. 2/3cup gratedcheese
  8. 1 1/2cupssugar
  9. 2 1/2cupswater
  10. 1 1/2cupsmargarine

DIRECTIONS

  1. Sift together dry ingredients.
  2. Cut in butter.
  3. Place in a food processor and gradually add rest of the ingredients until a ball of dough forms.
  4. Rolld out and cut into eaqual pieces.
  5. Place in a steamer and steam for 40 minute Serve warm.

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