Ingredients

8 ounces firm or extra-firm tofu
3/4 teaspoon plus scant 1/4 teaspoon salt
Oil for pan-frying
1 teaspoon cornstarch
Scant 1/8 teaspoon pepper
2 large eggs
3 to 4 ounces bean sprouts, washed, drained well, then cut into 1-inch lengths
2 to 3 tablespoons chopped cilantro, Vietnamese coriander (rau ram, daun laksa), or Thai basil
Sauce options: (use half the amount if serving both)
4 tablespoons Indonesian sweet soy sauce (kecap manis) mixed with 2 teaspoons Sriracha
1/2 cup peanut sauce, purchased or homemade (see the Asian Market Shopper iPhone app for a recipe)

Instructions

1. Cut the tofu crosswise into rectangular slices (think matchbox size), each about 1/3 inch thick. Then cut each piece crosswise to yield large postage stamp-size pieces. Put into a bowl. Dissolve 3/4 teaspoon salt in 1 1/2 cups super hot water (boil the water then measure it out is what I do). Pour the salted water over the tofu. Set aside to soak for 15 minutes, then drain. Transfer the tofu to a non-terry dishtowel or double layer of paper towels placed atop a plate. Drain for 10 to 15 minutes.
2. Pour enough oil (about 3 tablespoons) to cover the bottom of a 10-inch nonstick skillet. Heat over medium-high heat. Pan-fry the tofu pieces in 2 batches for about 4 minutes, turning midway, till golden and crisp. Drain on paper towel and cool.
3. Halve the cooled tofu pieces crosswise so they are the size of Chiclets gum. Set aside.
4. Dissolve the cornstarch in 1 teaspoon of water. Add the scant 1/4 teaspoon salt, pepper, and eggs. Beat to combine well. Add the tofu and set aside.
5. Add oil, if needed to the skillet to thinly coat the bottom. Heat over medium-high heat until a drop of egg sizzles. For each pancake, spoon about 2 tablespoons of the egg and tofu mixture into the skillet, laying the tofu piece down flat. Fry for about 1 minute on each side until golden brown or rich brown. You can refry the first side for about 30 seconds at the end to get it a bit crisper. Cool on a rack.
6. To serve, top each pancake (it doesn’t really matter which side you face upward) with bean sprouts and chopped herb. Finish with a drizzle or plop of sauce. Add a little extra herb, if you like. Eat with fork or your hands.

source from: vietworldkitchen

Ingredients:

1-1/2 cups superfine sugar (or granulated sugar)
3 tablespoons water
1 cup heavy cream
1 cup coconut cream
2/3 cup milk
3 egg yolks
3 eggs
2 teaspoons mango extract
1 teaspoon coconut extract
2/3 cup mango pulp (see tips)
3/4 teaspoon green peppercorns (optional), coarsely crushed
2 tablespoons sweetened coconut flakes, slightly toasted

Method:

Preheat the oven to 300°F.

Line up 6 (6-ounce) ramekins. In a small saucepan, gently dissolve a scant cup of sugar with water. Bring to a full boil, then lower to medium-low until the caramel becomes golden brown (about 5-6 minutes). As soon as the caramel is the right golden brown color, pour a layer of caramel into each ramekin.

In a small saucepan, combine the coconut cream, heavy cream, milk and green peppercorns. Bring to a near boil. Remove from the heat right away. Let the liquid cool a bit.

Separately, whisk the egg yolks and whole eggs with the rest of the sugar in a mixing bowl until it becomes pale yellow. Add the mango and coconut extracts. Add the dairy liquid with the egg mixture by slowly adding a ladle at a time to prevent the yolks from curdling. Add 5 tablespoons of mango pulp.

Strain through a fine mesh. Discard the solids (green peppercorns) from the strainer. Fill the 6 ramekins with the mixture. Place them in a warm water bath in a deep baking pan. The water should go half-way up the side of the ramekins. Bake for 10 minutes at 300°F, then lower the heat to 275°F and bake for an additional 45-50 minutes. The texture of the crème caramel should be jiggly but not too liquid.

Let the crèmes cool first, then plastic-wrap each individual ramekin and refrigerate for at least 4 hours. The texture will become firmer.

When serving, place a dessert plate onto each ramekin and turn both upside down to unmold the crème caramel onto the plate. Drizzle 1 tablespoon of mango pulp around each crème caramel. Finish by sprinkling 1 teaspoon of coconut flakes.

Serve immediately.

Bon appétit!

Cook’s Notes:

This recipe yields 6 (6-ounce) ramekins or 14 (2.75-ounce) mini-ramekins.

I prefer using canned mango pulp because the mangoes are picked at the peak of ripeness, which guarantees a consistent result. I buy it at an Indian store but you can also get it online. I prefer the Kesar mango variety, which is much smaller than the Alphonso kind and much sweeter.

You can also use a fresh ripe mango if you don’t have canned mango pulp. You might need to check the level of sweetness though, and the texture of the custard could be more watery.

You can find coconut cream in Asian stores, specialty food stores, online or even in some local chain markets in the International Cuisine aisle. It is sold in different-sized packages (a 7-ounce version is available).

If you don’t have coconut cream, you can use a blend of whole milk and heavy cream and increase the quantity of coconut extract.

Set aside the egg whites in the refrigerator and save them for making almond tuiles cookies (literally “roof tiles” in French).

When making the caramel, make sure all the sugar is dissolved and there is no sugar on the side of the saucepan. This way no sugar gets burnt and you have an easier clean-up. Prior to placing the saucepan on the stove, I usually slightly dissolve the sugar by creating a swirl in the center of the saucepan with my finger. During the caramelization process, if you see sugar on the side of the saucepan, just brush the side with a wet brush. Believe me, it’s so hard to get burnt sugar off a pan!

When making caramel, you have to be very careful. Don’t leave the stove, even if the phone rings or someone’s at the door. If you wait too long, the caramel will taste bitter or even worse, it will burn. So watch your caramel carefully as it changes color very fast.

As opposed to crème caramel, crème brulée has a hard caramel topping. Check out my other French custard desserts.

Infusing green peppercorns in the cream enhances the flavor of mango. I’ve also tried this recipe using white peppercorns, but I think the woody taste of the green peppercorns is much milder and sweeter.

Flip the crème caramel only when you’re ready to serve. If you want to be even more cautious, you can use a paring knife around the crème caramel right before flipping the ramekin.

When it’s time to clean up, just boil some water and pour the hot water into the ramekins so the caramel dissolves for easy clean-up.

source from: rasamalaysia

1 lb fresh water prawn or shrimp (shell-on and head-on)
1 shallot (finely chopped)
1 bunches of scallion
1 tablespoon fish sauce
1/2 teaspoon black pepper

Add all of the above ingredients in a mixing bowl and allow to marinate.

Caramel Sauce

Ingredients:

2 soup spoons of cooking oil, we use canola
2 tablespoons of sugar

Method:

In a wok or small pan, add 2 soup spoons of cooking oil and allow the oil to get hot. Add the sugar and with a spatula stir the sugar in oil so that the caramel sauce is not congested into a clump. Once the sugar and oil take on a caramel color, set aside.

In a wok or skillet, heat 2 tablespoons of cooking oil and add the prawn and saute them for 2 minutes. Add the caramel sauce and with your spatula saute everything together until the prawn turns pink all around and the juices have seem to have been sucked up by the shrimp. Serve immediately.

Catherine Thai of Cat Restaurant in Little Saigon also provided me with her award-winning caramel shrimp recipe. Here you go.

Caramelized Spotted Prawns in Clay Pot

Ingredients:

6 to 8 large spotted prawns, peeled, deveined, head in tact.  Use the shells to make some shrimp stock (optional)
1 tablespoon oil (I use canola)
1 clove of garlic, chopped
1 medium shallot, chopped
1 to 2 tablespoon fish sauce (depending on the brand of fish sauce and your taste)
1 teaspoon caramel sauce
½ teaspoon kosher salt
1 tablespoon sugar
Black pepper, to taste
2 scallions, chopped

Caramel Sauce:

2 tablespoons sugar
2 tablespoons water

Method:

To make the caramel sauce, put sugar in a small pan, spread to an even layer.  Cook at medium heat (without stirring) until the sugar starts melting.  Now, you can start stirring the sugar and keep cooking until this turns into a dark amber color.  Turn off heat.  Note that the sugar will continue to turn a darker color.  Wait for about 30 seconds to one minute before adding the 2 tablespoons of water.  Be careful as this will splatter.  Turn the heat back on and cook at low heat until the caramel dissolves.

Put the shells in a small pan and add a few tablespoons of water.  Boil for a few minutes at high heat then discard the shells.   Continue boiling to reduce the stock to about one tablespoon.

Heat oil in a wok at high heat.  Add shallot and garlic; sauté until fragrant.  Add the shrimp and brown quickly.  Add the stock, fish sauce, caramel sauce, salt, and sugar.  Cook until the shrimp is done and the sauce thickens, about 4 to 5 minutes.    Add the scallions, stir, and turn off heat.  Sprinkle on some black pepper and serve with steamed rice.

source from: rasamalaysia

Ingredients:

1 cup black rice
2 cups water
1 cup shredded coconut (optional)
1 tablespoon sesame seed (optional)
1 tablespoon crushed peanuts (optional)

Directions:
1
Soak rice in enough water to cover for at least 4 hours (preferably overnight), then drain.
2
Place rice and the 2 cups water in a non-stick saucepan over medium heat; bring to a boil.
3
Reduce heat and simmer until all water is absorbed, about 40 minutes.
4
Alternatively, place rice in a rice steamer over boiling water and cook for 40 minutes or until tender.
5
Fluff rice before serving.
6
Garnish with coconut, sesame seeds, and/or peanuts, if desired (traditional).

Source : epicurious

Directions:

1
Heat oil in the wok.
2
Add onion and stir-fry until golden.
3
Add chicken and stir-fry until browned.
4
Add the garlic, ginger, honey, fish sauce, soy sauce, and five-spice powder.
5
Toss to combine.
6
Cook until chicken is nicely glazed and heated through.
7
Place on serving platter and garnish with cilantro sprigs.

Source : yummly

Ingredients :

1 package clear edible rice paper sheet
½ lb cooked chicken
½ lb cooked small shrimp (, peeled, deveined, halved)
1 bunch fresh cilantro leaves
1 bunch fresh mint leaves
1 head leafy lettuce , washed and separated into leaves
1 cucumber , peeled and cut into very,very thin strips
1 cup fresh bean sprout , optional
1 package vermicelli rice noodles , prepared according to package directions
hoisin sauce , to taste
chopped peanuts
nuoc nam , vietnamese spicy fish sauce

Directions:
1
Have all meats precooked and cold and the rice noodles prepared already (the noodles should be white, long and at room temp).
2
Make sure all veggies and herbs are cleaned, dried, and set out before you start.
3
Dip a sheet of rice paper wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
4
On one edge, lay a small handful of noodles, a few strips of meat, some shrimp, some cilantro and mint leaves, a lettuce leaf, some cucumber strips and bean sprouts, all to taste but don’t overstuff.
5
Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split.
6
These rolls will be thicker than the typical Chinese-style fried eggrolls.
7
Combine a few spoonfulls of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).
8
Serve immediately- these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later).
9
Note: Please be sure to get the correct spring roll rice papers- these are not the same as wonton/eggroll wrappers, which must be cooked.
10
Look for edible rice paper wrappers, rice noodle vermicelli, and hoisin sauce in Asian markets.

Source : food

source from: cooks

source from: cooks

• 1 teaspoon olive oil
• 2 thick slices bacon
• 4 cups Brussels sprouts (about 1 pound), trimmed, halved
• Kosher salt and freshly ground black pepper
• 1/4 cup golden raisins
• 1 medium shallot, finely chopped
• 1 tablespoon unsalted butter
• 1/2 cup low-salt chicken broth
• 2 tablespoons apple cider vinegar

Heat oil in a large heavy skillet over medium heat. Add bacon and cook, turning occasionally, until crisp, about 5 minutes. Using tongs, transfer bacon to paper towels to drain. Let cool. Coarsely crumble. (Make sure crumbled bacon is unreachable by children, or it will disappear before you need it again.)

While bacon cools, add brussels sprouts to drippings in skillet; season with salt and pepper. Cook, stirring often, until well browned in spots and beginning to soften, 5-7 minutes. Reduce heat to low and add raisins, shallot, and butter; cook, stirring often, until shallot is soft, about 3 minutes. Add broth to skillet; increase heat and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to medium-low and simmer until broth has evaporated, 1-2 minutes. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.

source from: epicurious

yield: Makes 16 servings

active time: 30 minutes

total time: 2 hours 10 minutes

• 1 cup stout (such as Guinness)
• 16 ounces semisweet or bittersweet chocolate, chopped, divided
• 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter
• 1 1/2 cups sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons kosher salt, divided

Preheat oven to 350°F. Line a 9x9x2″ metal baking pan with foil, leaving a 2″ overhang. Bring stout to a boil in a medium saucepan; cook until reduced to 1/2 cup, about 12 minutes. Let cool. Reserve 1/4 cup stout.

Stir 12 ounces chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth. Whisk sugar, eggs, and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then 1/4 cup stout from pan. Fold in flour and 1 1/4 teaspoons salt. Pour batter into prepared pan.

Bake brownies until surface begins to crack and a tester inserted into center comes out with a few moist crumbs attached, 35–40 minutes. Transfer pan to a wire rack and let cool for at least 20 minutes. Stir remaining 4 ounces chocolate in a medium metal bowl set over a saucepan of simmering water until melted and smooth. Add reserved 1/4 cup reduced stout, remaining 2 tablespoons butter, and 1/4 teaspoon salt; whisk until well blended.

Pour warm glaze over brownies. Let stand at room temperature until glaze is set, about 40 minutes. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.

Using foil overhang, lift brownie from pan; cut into squares.

source from: epicurious