Vietnamese Beef Balls (bo vien)

I have an allergic reaction every time I eat beef, but bo vien is one dish that I can't resist. I don't trust the frozen meat balls sold in supermarkets since there have been a lot of warnings out there, especially involving the products coming from China. Therefore, for years I have tried different recipes for Bo vien . Most home cooks are afraid of making beef balls at home, but after a few attempts at preparing beef balls, I feel so confident to share this simple bo vien recipe with you.
Ingredients:
3 lbs beef shank, thinly sliced*
4 tbs fish sauce
1 tsp salt
1 tbs sugar
3 tbs potato starch
4 tbs olive oil
2 tbs sesame oil
2 tsp baking powder
1/4 cup garlic, minced

Directions:
Mix all the ingredients together and let marinate overnight. Before proceeding, transfer the meat to the freezer for 30 minutes ( this guarantees the chewiness of beef balls). Divide the meat into 3 parts and work with each part at a time (do not over load the food processor). Process meet until smooth, yet firm. Stop occasionally to scrape down the sides of the work bowl. The paste should spring back to the touch.

Wash your hands and rub with some oil. With one hand, grab a handful of the meat and close your hand into a fist.

Squeeze out a small portion of the paste, about 1 teaspoon, between your thumb and index finger.

 Roll that portion into a round smooth ball (additional oil will likely be needed). Continue until all the paste is used.

In a large pot with water, bring to a boil. Drop the meatballs into the boiling water and let them cook for a few minutes.

The meatballs will be cooked when they float to the top.

 Remove the meatballs and drop into ice water to prevent from discoloring.

 Serve along with Vietnamese beef noodle soup (Pho). Beef balls freeze very well.

* Traditionally beef shank is used for the bo vien recipe, but I use the same quality ground beef that is used to make hamburgers, and everything still turns out perfectly fine.

Chinese Almond Cookies

These cookies are well-known in Chinatown or dim sum restaurants. My Vietnamese almond cookies have a delightful flavor and are a special treat with a cup of hot tea.
Ingredients:
2 cups all-purpose flour
1/4 cup toasted sesame, ground
20 almonds
3/4 cup sugar
1/2 cup shortening, butter or margarine
1 tsp baking powder
1/2 tsp baking soda
1 tbs water
1 tsp almond extract
1 egg
Egg wash,

Directions:
Preheat oven to 350°.
Combine baking powder, baking soda and water. Set aside
Melt butter and beat in sugar. Add egg, almond extract, and baking soda mixture. Beat them together for a few minutes. Add flour until well combined.

Divide dough into 20 portions. Roll each portion into a ball. Place an almond on the center of each ball and press lightly to flatten. Brush with egg wash and bake in oven for 15 minutes.

Garlic Grilled Salmon Fillets

I learned this recipe from an old cookbook while waiting for my sisters to finish shopping in the book store. I memorized it because there are only a few ingredients. I made a few changes. This dish became a favorite meal in my family, and I hope it will become yours too.

Ingredients:
2 salmon fish fillets
1/4 cup olive oil
3 cloves garlic, minced
1 tbs lemon juice
1 tbs lemon zest
1 tsp fresh thyme, chopped
1 tsp fresh oregano, chopped
Salt, pepper to taste

Garnish:
Steamed broccoli or green beans, cherry tomatoes

Directions:
In a saucepan over low heat, add garlic. Let the garlic infuse the oil slowly (about 15 minutes). Remove the pan from heat and let it cool. Add lemon juice, lemon zest, salt, pepper and the fresh herbs. Whisk to combine. Marinate salmon with this liquid for 30 minutes.
While the salmon marinates, prepare the grill by soaking mesquite chips in water. Drain and then sprinkle chips over coals. Place salmon on the grill. Cover and bake over medium heat for 4 minutes each side. Turn and brush each side with more lemon marinade. The fish is done when it flakes easily with a fork.

Salmon also can be cooked in a large cast iron pan over low medium heat.

Indian Chicken Curry

For most Asians, the cooking and eating of food is taken seriously, with great appreciation and enjoyment. Food is not eaten just to fill the stomach, but also to help fine tune the body, both spiritually and physically. Indian food has maintained this long tradition to combine different seasonings and ingredients, adjusting them for the health of family members. Most of the cooking taking place at home and the variety of spices and herbs are not the same in each family. I try to make chicken curry Indian style my way, and the recipe that I show here is simple enough for those who love Indian food but feel too intimidated to try because of the long list of herbs and spices.

Ingredients:
2 lbs chicken thighs and breasts
2 potatoes (sweet potato or regular potato)
2 carrots, peeled and cut into 2-inch lengths
1/2 cup chopped white onions
2 tbs butter and oil
1 tsp garlic, minced
1 tsp ginger, minced
1/2 cup non-fat yogurt
2 tbs curry spice*
Salt, pepper, sugar to taste
2 cups chicken stock
1 cup milk or coconut milk

Directions:
Wash and cut chicken into 4 inch pieces. Mix chicken and yogurt together and marinate a few hours or overnight. When ready to cook, remove chicken and pat dry with paper towel. Reserve the marinate.
Spray cooking oil onto a baking sheet and place potatoes and carrots in one layer. Bake in toaster oven at 400° until golden brown.
In a large pan over medium heat, add butter and oil. Brown chicken on all sides and remove from the pan.

In the same pan, sauté the onions, ginger and garlic for a few minutes. Add the curry spice and fry until fragrant, being careful not to burn the spices.
Put the chicken back, the reserved marinate, and the chicken stock. Bring to a boil. Cover and let simmer for 20 minutes. Add carrots, potatoes and cook further until the vegetables cook through (about 15 minutes). Add milk and bring back to a boil. Adjust the seasoning with salt and pepper. Garnish with cilantro leaves and serve with a bowl of rice or baguette.

 *Indian spices:
1/4 cup coriander seeds
1/4 cup fennel seeds
1/4 cup fenugreek
2 cinnamon sticks broken up
2 tbs clove
2 tbs black peppercorn

Pan fry all the ingredients above until fragrant. Grind into powder.

 Mix these toasted spices with:
2 tbs garam masala
1/4 cup tumeric
2 tbs cumin
2 tbs paprika or chili powder

Put in a jar with lid. Store in dry place

Fish Paste (cha ca)

Most Asians normally buy fish paste from the fish mongers because they believe that it is so hard to make it at home. In Vietnam, fish paste can come from any kind of inexpensive fish and still make a wonderful meal for the family in any recipe from deep fry, soups, stuffing, egg rolls, to cabbage rolls. Traditionally, the pestle and mortal is used to make fish paste, but today, with the help of a food processor, making fish paste at home is easy and successful. I live in a suburb far away from an Asian grocery market. Therefore, if I want to have fish paste (cha ca) in my daily diet, the only choice I have is to make it at home. There are many recipes for fish paste out there, but to make it tasty and chewy, it depends on the fish. Only using the firm white fish like tapila, cod or catfish, will get it done properly. The recipe I show here is definitely a keeper.
Ingredients:
3 lbs tapila fillet
2 tbs fish sauce
1 tsp salt
2 tbs sugar
3 tbs cornstarch
2 tsp baking powder
2 tbs water
Black pepper
1 onion cut up
4 cloves garlic, chopped

Directions:
Dry the fish fillets with paper towels and cut into 2-inch chunks.
Mix the fish sauce, salt, sugar, baking powder, water, black pepper and cornstarch.
In a large mixing bowl, combine fish, onion, garlic and the fish sauce mixture. Refrigerate overnight.
Transfer the fish into the food processor and process until it becomes a paste. Transfer fish paste into a bowl and refrigerate again for anther hour. Repeat the same process for a second time. It is done.

Fish Baked in Béchamel Sauce

Ingredients:
2 fish fillets about 8oz (cod, tapila, cat fish)
1/2 cup béchamel sauce*
1/2 cup sliced onions
1/2 cup mushrooms, thinly sliced
1/2 tsp salt and pepper
2 tbs olive oil
Cooking oil
Chopped parsley

Directions:
Preheat oven to 375 °
Spray cooking oil into a baking dish. Sprinkle salt and pepper over the fish fillets. Please fillets on the bottom of the baking dish.

Sauté' the onions and mushrooms over medium heat until wilted. Season with salt and pepper. Arrange onions and mushrooms on top of the fillets.

Pour the béchamel sauce over the fish and bake in the oven for 15 minutes. Sprinkle with parsley and serve.

* Béchamel sauce is a simple white sauce make with butter, flour and milk. You can buy it in a store or make your own.

To make béchamel sauce:
1/2 cup milk
1 tbs butter
1 tbs flour
Salt, pepper to taste
Warm the milk in a saucepan until just boiling. In another pan, heat butter until foaming. Add flour and whisk vigorously to prevent burning. It takes a few minutes. Add hot milk and continues whisking until the sauce is thickened. Season with salt and pepper.

Banana Cake

This recipe is a cross between banana cake and pudding. I make this often because it is a good way to get rid of old stale bread, and over ripened bananas and most importantly it is quick, easy and very tasty, either eaten alone or served with vanilla ice cream to become a fine dessert.
Ingredients:
2 small bananas
2 eggs, beaten
3 slices of sandwich bread
1/2 cup skim or whole milk
1/3 cup sugar
1/3 cup blueberries
1/3 cup shredded sweet coconut
1 tsp cinnamon
1 tsp vanilla
3 tbs soft butter

Directions:
Butter an 8" x 4" baking glass. Set aside
In a bowl, combine eggs, milk, sugar, vanilla and cinnamon.
Cut the sandwich bread into 2 inch pieces and arrange a layer of bread on the bottom of the baking glass. Pour half of the egg-milk mixture onto the bread.
Slice the banana diagonally and place on top of the bread. Add blueberries and coconut. Spread evenly on top of the banana. Pour the rest of the egg-milk mixture onto it. Dot with 2 tbs butter. Cover with foil and bake in a preheated oven at 350° for 40 minutes.

This recipe can be prepared a day before and bake it in the morning to make a wonderful breakfast.