Shaking Beef (Bo Luc Lac)

This recipe was adapted from a French technique of sautéing the beef in very high heat at the beginning of cooking time. The translation, shaking beef, is used because of the way it is swirled in the hot wok. This shaking makes the beef dance in the wok with very little oil. Beef will be charred all around and placed on a bed of watercress.
Ingredients:
1/2 lb of beef sirloin or other tender cut (fillet of beef, eye of round)
Marinade
5 cloves garlic, minced
1/2 tbs fish sauce
1 tbs soy sauce
1 tsp sugar
1/4 tsp salt
1/2 tsp black pepper
2 tbs olive oil
1 tbs butter
1 tbs dry sherry
1 tsp oyster sauce
1/2 cup white onion cut into wedges 1 inch thick
2 tbs cilantro, chopped
Salad Dressing
1/4 cup red onions, thinly sliced
1 clove garlic, minced
1/2 tsp sugar
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp chili flakes
1/4 cup white vinegar
1/4 cup olive oil
Garnish
1 bunch of watercress, washed and dried
1 tomato, thinly sliced

Directions:
Prepare the beef by cutting the beef against the grain into 1" x 2" cubes. In a bowl, combine all the marinade ingredients (reserve half of the minced garlic and onions for stir-frying). Add beef and let marinate for 1 hour.

Make the dressing by combining all the dressing ingredients in a bowl. Mix well and set aside.

Preheat the large wok or skillet over high heat and add the olive oil. Fry the remaining garlic until fragrant. Quickly sauté onions for a few minutes. Remove sautéed onions from the side of wok. Add the beef and saute' quickly shake the pan to sear the beef for about 1 or 2 minutes, Add butter.

 Beef should be medium rare when finished. Sprinkle chopped cilantro onto beef.

Toss the watercress into the dressing. Place watercress dressing on the bottom of serving dish and pour the hot beef on top.

Tuna Baked with Ginger Garlic Sauce

My family enjoys eating healthy meals daily, but when eating healthy food, we have to satisfy our tastes. Therefore, I constantly try to find recipes that can be healthy, tasty and easy.
Ingredients:
Two 8 ounce tuna fillets
Marinade
1 tbs cooking wine
1 tsp salt
2 tsp olive oil
Flavor
1/4 cup of chopped onions
1/4 cup scallions, thinly sliced
1 tbs each ginger, garlic, minced
1 tsp hot chili paste (Korean bean paste)
Sauce
3 tbs ketchup
1 tbs each shaoxing wine, sugar
1/2 cup chicken stock, fish stock or water
1/2 tsp sesame oil
1/2 tsp cornstarch

Directions:

Rinse fish and pat dry. Place fish in baking dish and marinate for 30 minutes.

Preheat oven to 400°. Bake fish for 15 minutes.
While fish is baking, place a sauté' pan over medium heat. Add oil and stir-fry the flavor mixture until fragrant (about 3 minutes).

 Mix in the sauce. Cook until the sauce is thickened.

 Pour over baked fish and serve over a bowl of rice.

Bean Curd Rolls

These Chinese bean curd rolls are served in dim sum restaurants and very popular. The filling is similar to that of egg rolls. I think using beancurd skin for wrapping is much healthier than using the egg roll wrappers, and the recipe here is quite easy to follow.
Ingredients:
The Filling
2 cups fish paste (homemade or store-bought)
1 chicken breast, thinly sliced and chopped (or ground in food processor)
1/2 cup chopped red onions
3 green onions, finely chopped
1 shallot, minced
2 cloves garlic, minced
1/2 cup chopped carrots
1/4 cup mushroom, chopped
2 tbs cornstarch
1 tbs sugar
1 tbs soy sauce
1 tbs cooking wine
1 tsp sesame oil
1 tsp salt
1/2 tsp black pepper


Skin
10 beancurd skins cut into 5" x5" or 6" x 7" sheets

Directions:

Mix all the filling ingredients until combined and set aside.

If using dry beancurd skin, then soak in water to soften for 10 minutes. Remove soaked beancurd skin from water and let it dry. If using frozen beancurd skin, then let thaw in the refrigerator.
Assembling
Place 3 tbs of filling on beancurd skin.

 Roll up the skin sheet to resemble a fat cigar.

Prepare the rest of the rolls in the same manner.

Heat the oil. Then deep-fry the rolls in low heat for 3 minutes. Turn the heat to high and fry for 3 more minutes or until the skin is crispy. Cut diagonally into serving size pieces and serve with sweet-spicy soy dipping sauce (as described in previous recipes).

Jellied Soy Pudding With Ginger Syrup

Growing up in Vietnam, I never heard the word, dessert. We have a few sweet dishes, like bean soup (che dau), or fruit is always present after each meal. Soy milk jellied or (dau hu nuoc duong) is a Vietnamese signature dish to serve anytime of the day. On a cold-rainy day in Vietnam, tofu pudding is everybody's favorite. The tradition of making tofu pudding using the gypsum powder agent to coagulate soy milk requires a skillful cook to master it. After trying a few times and failing, I found another way to make this dessert using agar agar powder, or unflavored gelatin can be substituted for the gypsum powder to make the soy milk jelled and much easier to make. With this recipe, the soy pudding can be eaten chilled or at room temperature. Adding soy milk into the daily diet is a good thing.
Ingredients:
12 cups vanilla soy milk (Kirkland brand)
2  tsp agar-agar powder or unflavored gelatin*
1/4 cup water
Ginger syrup:
1 cup sugar
1 cup hot water
One 2-inch length fresh ginger, peeled, sliced
Maple syrup or nectar sugar can be substitute for ginger syrup
Directions:
In a saucepan over medium heat, bring the soy milk to a boil.

 Mix the agar-agar with water.

Add into the hot soy milk and simmer for 7 minutes.

 Drain soy mixture through a sieve before pouring into individual cups. Refrigerate before serving.

To make ginger syrup

Place sugar, and sliced ginger into a saucepan. Cook over low heat, watching carefully to prevent burning and scorching.

 Shake and swirl the pan until the sugar becomes liquid and caramel-colored (about 3 to 4 minutes).

Quickly add hot water to the sugar; swirl the pan until the mixture combines. Continue cooking on low heat for another 4 minutes.

Remove and let the ginger continue to steep in the hot liquid for 30 minutes. This ginger syrup can be refrigerated to use later for as long as a few months.

*Agar powder can be used depending on each cook's preference of the firmness of tofu pudding. Add one more cup of soy milk or use 1/2 tsp less of agar-agar powder for softer texture of the soy pudding.

Cranberry Orange Muffins

After Thanksgiving Day, our kitchens will usually be full of leftover cranberry sauce, oranges, and sour cream. This recipe is another good way to finish those leftovers. The sweet-tangy taste of oranges and cranberry give these muffins an interesting taste and will leave a big question for your guests to determine what is inside of these muffins.
Ingredients:
1 cup homemade muffin mix or store-bought
1/2 cup homemade cranberry sauce
1/3 cup fresh orange juice
2 tbs sour cream
3 tbs sugar
1 egg
2 tbs soft butter or oil
1 tsp ground cinnamon
7 or 8 medium size muffin tins lined with paper cups for easy clean up

A mixing bowl, whisk and spatula
Directions:
Preheat oven to 350°.

In a mixing bowl, combine egg, sugar, soft butter and sour cream. Whisk this mixture until fluffy. Add orange juice, cranberry sauce and continue whisking until combined. Stir in flour, cinnamon and vanilla.

Scoop the batter into prepared muffin tin paper cups until 3/4 full. Bake for 25 minutes

Easy Sweet Rice Breakfast

Every year after a big Thanksgiving meal, the next day I want to relax and prepare a simple breakfast for my family. It is now time to showcase a Vietnamese breakfast, which is sticky rice with peanuts or beans. A Crock-Pot® will save time cooking the peanuts or any kind of beans, which is added with sweet rice. When my family gets together, we want to spend as much time as possible catching up with things going on in the family, especially because we live in different states. Therefore, the morning after Thanksgiving is a good time just for sharing the latest news.

Ingredients:
1 cup dry peanuts
1 cup dry black beans
1 tsp salt
4 cups sweet rice, soaked-overnight
1/2 cup shredded coconuts
1/4 cup roasted sesame seeds

Directions:
In separate 4 quart Crock-Pots, place peanuts and black beans. Fill Crock-Pots with water and salt. Turn to low heat and let it slow cook overnight.
In the morning, use a sieve to drain the cooked peanuts and black beans.

Use a sieve to drain the soaked sweet rice.

 Divide the sweet rice equally into two bowls. Mix the sweet rice in one bowl with peanuts and the other with black beans.

In a large steamer over high heat, steam the sweet rice with peanuts for 20 minutes. Remove. Then steam the sweet rice with black beans for 20 minutes. Serve with shredded coconuts and roasted sesame seeds.

Roasted Roma Tomatoes

Ingredients:
4 medium-size Roma tomatoes
3 tbs olive oil
2 tbs fresh basil, julienned
2 tbs fresh parsley, chopped
2 garlic cloves, minced
Salt and pepper
1/4 cup of bread crumbs and Parmesan cheese
1 tbs balsamic vinegar

Directions:
Cut tomatoes in half and remove seeds.

Line the baking tray with foil. Spray oil on the bottom. Place tomatoes cut side up. Sprinkle with salt and pepper. Top with herbs and garlic. Drizzle with balsamic vinegar.
Bake in preheated oven set to 375° for 30 minutes. Top tomatoes with bread crumbs and cheese. Bake for 15 more minutes or until the top is golden brown.

Baked Scalloped Potatoes

Ingredients:
4 medium-size potatoes, peeled and thinly sliced
1/2 cup chopped onions
3 tbs butter or margarine
1/4 cup flour
1 1/2 cups chicken broth
2 tsp salt
1 tsp pepper
1 tbs mustard
2 tbs mayonnaise
1 tsp paprika
2 tbs freshly chopped parsley
1 cup of cheese (your choice)
Directions:
Grease a 2 quart baking dish. Layer the potatoes and onions.

In a small sauté pan, bring chicken to nearly boiling.
Sauté' butter and flour over medium heat. Slowly stir in hot broth. Season with salt, pepper and paprika. Stir in mayonnaise and mustard.

Cook until thick and bubbly.

 Pour onto the potatoes.

 Cover with foil and bake in preheated oven set to 350° for 1 1/2 hours.

Remove foil and top with cheese. Bake uncovered until cheese is melted.