Vietnamese Chicken Rice

 Vietnamese Chicken Rice is a delightful dish that embodies the essence of the Vietnamese cuisine, known for its balance of flavors and fresh ingredients. The key to this dish lies in the method of preparing the chicken. Boiling it with a blend of aromatic spices like ginger, star anise, and lemongrass infuses the meat with a distinctive Vietnamese character that sets it apart from its Chinese counterpart, Hainanese Chicken Rice. Opting for free-range "walking chicken" elevates the dish further, providing a richer taste and firmer texture. When served with fragrant rice cooked in the flavorful chicken broth and accompanied by a tangy dipping sauce, this Vietnamese Chicken Rice becomes not just a meal but an experience, inviting you to savor each bite and appreciate the culinary traditions of Vietnam.

Ingredients:

• 2 large chicken thighs
• 2 cups of rice

Chicken broth ingredients:

• 4 cups fresh coconut water
• 1 cinnamon stick
• 3-star anise
• 1 onion, cut into wedges
• 2 green onions
• 1 shallot, chopped

Other spices:

• Turmeric powder
• Pepper
• Salt
• Sugar
• Seasoning powder
• Soy sauce

For the garnish:

• Green onions, chopped
• Cilantro, chopped

Directions:

1.    Preparing the Chicken:

·         Wash the chicken and let it drain.

·         Marinate the chicken with pepper, salt, sugar, and seasoning powder.

·         Mix turmeric powder with cooking oil.

2.    Making the Chicken Broth:

·         Roast the star anise, cloves, cinnamon stick, and onions until fragrant.

·         In a pot, boil coconut water, cinnamon, cloves, star anise, and onions.

·         Season the broth and add the chicken. The broth has to cover the chicken. You can add water, if needed

·         Boil for about 10 minutes, then turn off the heat, cover the lid for another 10 minutes then remove and drain the chicken.

·         Rub turmeric powder and cooking oil on the chicken skin for a golden color.

3.    Cooking the Rice:

·         Heat oil and turmeric powder in a non-stick pan.

·         Stir-fry the washed rice until coated and seasoned with soy sauce, sugar, and seasoning powder.

·         Transfer the rice to a rice cooker and use the chicken broth to cook the rice.

4.    Making the Scallion Oil:

·         Chop green onions and add 1/4 cup of oil, a pinch of salt, and sugar.

·         Microwave for 25 minutes.

5.    Finishing the Chicken:

·         Cut the cooked chicken into bite-sized pieces.

·         In a pan, heat oil, minced garlic, and fried shallots.

·         Add the chicken, soy sauce, and seasoning powder, and stir-fry.

6.    Serving:

·         Place the cooked rice on a plate and arrange the chicken around it.

·         Drizzle scallion oil over the rice and sprinkle with cilantro.

·         Optionally, serve with sweet and sour soy sauce, herbs, and cucumbers on the side.

 

Enjoy your flavorful Vietnamese Chicken Rice!

Lemon Pound Cake Recipe

Lemon pound cake truly is a treat that brings joy to any gathering. Its zesty aroma and buttery richness can brighten up the dullest of days. Imagine the golden crust breaking just to reveal the moist, tender crumb within, each bite a perfect balance of tangy lemon and sweet, creamy butter. This cake is not just a dessert; it's a slice of happiness, a reminder of sunny days and the simple pleasures of life. Sharing it with friends and family only multiplies the joy, as the flavors and the laughter mingle in the air, creating memories that linger long after the last crumb has been savored. So, whether it's a special occasion or just a casual meet-up, a lemon pound cake is always a delightful choice to make the moment sweeter.

Ingredients:

• For the Cake:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup sugar
• 1 tsp lemon zest
• 1/2 cup butter at room temperature
• 2 tbsp lemon juice
• 1/2 cup milk
• 2 tbsp oil
• 2 eggs
• For the Glaze:
• 1/2 cup powdered sugar
• 2 tbsp lemon juice

Equipment:

• 8x4 inch loaf pan lined with parchment paper

Directions:

1.    Preheating the Oven:

2.    Preheat your oven to 350°F (175°C). Line an 8x4 inch loaf pan with parchment paper and set aside.

3.    Preparing Dry Ingredients:

4.    In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

5.    Creaming the Butter and Sugar:

6.    In a large bowl, beat the butter and sugar until light and fluffy. This should take about 3-4 minutes.

7.    Adding the Lemon Zest and Juice:

8.    Mix in the lemon zest and lemon juice until well combined.

9.    Adding the Eggs:

     Add the eggs one at a time, beating well after each addition.

      Combining the Wet and Dry Ingredients:

10.                       Gradually add the flour mixture to the butter mixture, alternating with the milk and oil. Begin and end with the flour mixture, mixing until just combined. Be careful not to overmix.

11.                       Pouring into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.

12.                       Baking: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

13.                       Cooling: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

14.                       Preparing the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth.

15.                       Glazing the Cake: Once the cake is completely cooled, drizzle the glaze over the top.

16.                       Serving: Slice and serve your delicious lemon pound cake!

 

Enjoy your baking!

Tuna Egg Sandwich

A tuna egg sandwich is a delightful blend of flavors and textures that can be whipped up in no time. It's a versatile recipe that allows for plenty of customization based on what's available in your pantry. The combination of creamy mayonnaise, tangy mustard, and the zesty kick of lemon juice complements the richness of the tuna and the hearty boiled eggs perfectly. Adding sweet relish and chopped olives introduces a burst of flavor that elevates the sandwich from simple to sublime. Layered between slices of fresh bread with crisp lettuce and ripe tomatoes, this sandwich is a satisfying meal that's both comforting and refreshing. Whether it's for a quick lunch or a casual dinner, the tuna egg sandwich is a classic choice that never disappoints.

Ingredients:

• 1 can tuna in oil
• 1/2 white or red onion, chopped
• 2 tbsp olives, chopped
• 1 tbsp sweet relish
• 1 tsp parsley, chopped
• 2 hard-boiled eggs, chopped
• 1 tbsp mayonnaise
• 1 tsp Worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp mustard
• 1 tbsp lemon juice

 

For the Sandwich:

• Lettuce leaves
• Sliced tomatoes
• Sandwich bread

 

Directions:

1.    In a bowl, combine the tuna, hard-boiled eggs, mayonnaise, sweet relish, chopped olives, chopped onion, and parsley.

2.    Add the mustard, Worcestershire sauce, salt, pepper, and lemon juice.

3.    Mix well until all ingredients are thoroughly combined. Adjust seasoning to your taste.

4.    Fill the sandwich bread with lettuce leaves, sliced tomatoes, and a generous portion of the tuna salad.

5.    Serve immediately and enjoy!

 

Feel free to make any adjustments to suit your taste!

Vietnamese Chicken Meatballs with Betel Leaves

The Vietnamese cuisine is a treasure trove of flavors, and one of the gems in its crown is the versatile meatball. Today, we're diving into a special recipe that brings together the tender goodness of chicken and the distinctive zest of Betel leaves, a prized herb in Vietnamese cooking.

The dish we're spotlighting is Vietnamese Chicken Meatballs, a culinary creation that's as nutritious as it is delicious. The star ingredient, Betel leaves, known as 'Lá Lốt' in Vietnamese, is not just a flavor enhancer; it's packed with health benefits. These leaves are known for aiding digestion, alleviating pain, combating fungal infections, supporting heart health, and even possessing anti-cancer properties.

Imagine biting into a succulent chicken meatball, infused with the aromatic essence of Betel leaves, with each morsel bursting with flavors that speak of tradition and innovation. These meatballs can be baked, steamed, or fried, catering to your preference and dietary needs. They are a perfect accompaniment to a bowl of steaming rice or tucked into a crusty baguette for a fusion sandwich experience.

The process of making these meatballs is a labor of love. It begins with finely ground chicken, seasoned with a blend of spices and herbs, including the finely chopped Betel leaves that lend their unique flavor profile to the mix. Once shaped into balls, they can be cooked to perfection in your preferred style. So, if you're looking to bring a touch of Vietnamese flair to your kitchen, why not try your hand at making these delightful chicken meatballs? With Betel leaves from your garden, you're not just cooking; you're weaving a story of health and heritage into every bite. Embrace the adventure that Vietnamese cooking offers, and let these meatballs be a testament to the rich, healthful, and vibrant cuisine that has captured hearts worldwide. Bon appétit!

Ingredients:

1/2 lb minced chicken

2 tsp red curry paste

2 garlic cloves, minced

1/2 cup chopped betel leaves

2 tbsp cilantro chopped

Seasoning with:

1 tsp of fish sauce. soy sauce, chicken powder

Some salt and black pepper and sugar

1/2 cup bread crumbs (panko)

3 cups oil for deep-frying

Directions:

In a medium bowl, combine chicken. curry paste, garlic, betel leaves, cilantro, and bread crumbs. Add the seasoning and adjust to your taste. mix well.

Divide into 14 pieces and shape each into balls.

Heat oil in a wok or large skillet over medium heat, and fry chicken balls in batches until brown, about 2 to 5 minutes. Transfer to paper towels to drain some excess oil.

Serve with rice or place inside bread.

The dipping sauce is Vietnamese dipping sauce or Thai sweet chili sauce (storebought).

Tip:

You can chop half of the betel leaves and use the leaves to wrap the meatballs

Easy Box Cake Mix with Coconut and Raisins

Transforming a simple box cake mix into a delectable treat is a breeze with the addition of coconut and raisins. Begin by preheating your oven as directed on the cake mix box. Prepare the mix according to the package instructions, with adding substitute butter, milk instead of water and oil. This not only adds texture but also infuses the cake with a rich, tropical flavor complemented by the sweet chewiness of the raisins. Bake as directed and once done, let it cool. For an extra touch of elegance, consider drizzling the top with a simple glaze made from powdered sugar and coconut milk. This easy twist on a box cake mix will have everyone thinking you've baked from scratch!This recipe is a great way to elevate a box cake mix! Here's a clearer version of your instructions:

Ingredients:

• 1 box yellow cake mix
• 1 cup coconut milk
• 4 eggs
• 1/2 cup melted butter
• 1/2 cup all-purpose flour
• 1/3 cup nonfat yogurt
• 1/2 cup raisins
• 1 cup coconut flakes

Equipment:

• 13x9 inch cake pan

Directions:

1.    Preparing the Pan: Spray oil all over the cake pan.

2.    Preheating Oven: Preheat the oven to 350°F (175°C).

3.    Preparing Raisins: Mix 2 tablespoons of flour with the raisins to prevent them from sinking to the bottom of the cake.

4.    Mixing the Ingredients: In a KitchenAid mixer or a large mixing bowl, add the eggs, coconut milk, melted butter, nonfat yogurt, flour, and the entire box of cake mix. Beat on low speed for 3 minutes until well combined.

5.    Adding the Raisins and Coconut: Fold in the raisins and coconut flakes until evenly distributed.

6.    Baking: Pour the batter into the prepared cake pan. Bake in the preheated oven for about 35 minutes or until a toothpick inserted into the center comes out clean.

7.    Cooling and Serving: Allow the cake to cool in the pan before slicing and serving.

 

Enjoy your homemade-tasting cake!

Tofu and Vegetables Stir-fried Vietnamese Spring Rolls Recipe

Vietnamese spring rolls are a delightful treat, and making them with tofu and a medley of vegetables is a fantastic way to enjoy a vegan version of this classic dish. Think bell peppers, carrots, cabbage, and whatever else you have on hand. Season it with soy sauce, a hint of ginger, garlic, and a sprinkle of fresh herbs. Once cooked, let the filling cool slightly before wrapping it in rice paper. Serve these vibrant rolls with a tangy dipping sauce, and you've got a fresh, healthy meal that's as pleasing to the palate as it is to the eye. It is a versatile recipe that invites you to be creative and resourceful with your ingredients, making it perfect for using up those veggies that might otherwise go to waste. Enjoy your homemade vegan spring rolls!

Ingredients:

• Filling ingredients:

• 4 oz. firm tofu
• 1 egg
• 3 cups total combination of shredded cabbage, carrots, jicama, and fungus
• 1 green onion, chopped
• 1/4 cup sliced white onions
• 1 garlic clove, minced
• ginger minced
• Seasoning ingredients:
• Soy sauce
• Salt
• Black pepper
• Sugar
• Mushroom seasoning
• Soy Dipping Sauce ingredients:
• 1 tbsp soy sauce
• 1 tbsp water
• 1 tsp sugar
• 1 tsp vinegar
• 1/2 tsp sriracha sauce
• Other necessity:
• 10 rice paper sheets

Directions:

1.    Preparing the Filling:

·         Smash the tofu into fine pieces.

·         Shred all the vegetables.

·         Soak and slice the fungus.

·         Beat the egg.

2.    Cooking the Tofu and Egg:

·         In a nonstick pan, heat some oil.

·         Add tofu and cook until almost browned.

·         Stir in the beaten egg and cook until combined. Remove from the pan and set aside.

3.    Cooking the Vegetables:

·         In the same pan, add a little more oil.

·         Add all the vegetables and white onions. Cook for 5 to 10 minutes until tender.

·         Return the tofu mixture to the pan with the vegetables.

·         Season to taste with soy sauce, salt, black pepper, sugar, and mushroom seasoning.

·         Add the chopped green onion. The filling is now ready.

4.    Preparing the Rice Paper:

·         Wet the rice paper one piece at a time in a bowl filled with warm water.

·         Place a kitchen towel on a work surface.

5.    Assembling the Spring Rolls:

·         For each roll, place a rice paper sheet on the kitchen towel.

·         Arrange the filling along one side of the rice paper.

·         Roll into a cylinder shape.

·         If you want to roll the whole batch, cover the completed rolls with a damp paper towel to prevent them from drying out.

6.    Making the Dipping Sauce:

·         In a small bowl, combine soy sauce, water, sugar, vinegar, and sriracha sauce. Mix well.

 

Enjoy your healthy and delicious tofu and vegetables stir-fried Vietnamese spring rolls!