SCALLOPED POTATO – KHOAI TAY BAO MONG NUONG TRONG LO

SCALLOPED POTATO KHOAI TAY BAO MONG NUONG TRONG LO
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There is some food that is simple but just delicious. Scalloped potato is one. My technique is cooking it on the stove for half of the time, the remaining time in the oven for browning. It is that simple.
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Ingredients:
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4 cup potato (about 6-8 white potato), peeled and thinly sliced
1 tablespoon butter
2 teaspoon AP (all purpose) flour
1teaspoon garlic powder
1 teaspoon lemon pepper seasoning salt
1 teaspoon Provencal herb
½ cup whole milk
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Instructions:
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Heat a non-stick oven proof skillet over medium heat until hot but not smoking. Add butter and wait until hot. Add potato slices decoratively in a single layer. Sprinkle half of garlic powder, lemon pepper, Provencal herb and flour. Add another layer of potato and all spices and herbs and flour. Add the milk and cook, covered on the stove for 20’.
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Preheat the oven to 350oF.
Transfer the skillet to the oven and bake for 20’ more until bubbles and brown.
Remove from the oven and place a plate larger than the skillet on top. With the mittens to protect your hands, convert the potato onto the plate and serve.
my husband tried to decorate the plate of scalloped potatoes

my husband tried to decorate the plate of scalloped potatoes

see little Thai basil on top of scalloped potatoes. It was fun!

see little Thai basil on top of scalloped potatoes. It was fun!

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NO-KNEAD OLIVE AND PARMESAN BREAD – BANH MI OLIU

NO-KNEAD OLIVE AND PARMESAN BREADBANH MI OLIU
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Since the French introduced bread to Vietnam during the colonial period, the local people embraced it. The bread becomes another diet.
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There are large and small bakeries all over the country, making all kinds of bread but mostly the bread is airy and soft and fluffy inside and crusty outside. The abundance made it easy to always obtain the freshest made bread. Carrying that taste with me when I resettled in America, I was disappointed with many kinds of bread found here. The French or Italian baguettes pass the approval for the crust, but the inside is too dense. The artisan bread also received the approval for the crust, but the inside is too doughy. Most of the time I only can get a cool bread.
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Over the years I tried to make bread myself and failed. I always surrendered because of the dense texture, sometimes it was just like bricks. I did not have a mixer at that time. It was so hard for me to knead the dough. Poor my husband and my son! They ate my horrible bread many times.
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I read a lot of books, like “Amy’s Bread” by Amy Scherber, and the “Bread Bible” by Rose Levy Beranbaum. Nothing worked. One day when checking some books I ran across the book: “Artisan Bread in Five Minutes a Day” by Jeff Hertzberg and Zoe Francois. The book changed my life, at least my bread life. Later I read the New York Times ‘s article, written by Mark Bittman titled “Recipe: No-Knead Bread, adapted from Jim Lahey,Sullivan Street Bakery. I experimented with recipes of the book and the article, and finally got the tools I need. Now my husband says my bread is artisan quality. Now I see that it is truly easy. Once you master the technique, it will not be too long before you too will adventurously try more creations.
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Below is one: the olive and parmesan bread. My husband is a health-conscious man, so I tried to add whole wheat flour in the recipe. The cheese and olive in brine add the saltiness so I do not put additional salt. My husband is happy about that. The finished bread is airy and soft and flavorful. The crust is crispy and brown. My baking time is significantly reduced as I used a convection oven. Even with a normal oven, I believe the first 20’ is that all the bread needs to rise because the Dutch oven is pre-heated hot enough.
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Ingredients:
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1 cup bread flour
1 cup AP flour
1 cup wheat flour
¾ teaspoon active dry yeast
1 tablespoon honey
1¾ cup warm water of 100oF
2 cup olive, halved
¼ cup grated parmesan
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Instructions:
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Preheat a Dutch oven with lid in the oven of 450oF.
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Heat 1 cup of water with honey to 100oF, sprinkle the yeast over and stir. It will be foamy in about 5’.
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In a large bowl, mix all flours, olive and cheese. Add the yeast mixture, stir to combine, adding more ¾ cup lukewarm water (100oF). Cover with plastic wrap, let rise to double in size for 12-18 hours.
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Turn the dough out on a floured Silpat, fold in the dough to make a ball. Put the ball seams side down on the floured Silpat for the second rise for 1-2 hours.
Bring all the seams toward the center. This will become the bottom of the bread when converted into the Dutch oven.
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Drop the dough into the Dutch oven. The Silpat helps to lift and drop the dough easier. Cover and bake for 20’. Uncover and bake for 20’ more until brown crispy and crusty.
start the yeast mixture for olive bread

start the yeast mixture for olive bread

olive and parmesan cheese

olive and parmesan cheese

 

mix dry ingredients for olive bread

mix dry ingredients for olive bread

olive bread is risen after 12-18 hours

olive bread is risen after 12-18 hours

prepare flour surface on a Silpat

prepare flour surface on a Silpat

shape olive bread for the 2nd rise

shape olive bread for the 2nd rise

olive bread is rising under the cloth for 2 more hours

olive bread is rising under the cloth for 2 more hours

shape olive bread before converting it into the Dutch oven

shape olive bread before converting it into the Dutch oven

olive bread is baking in the Dutch oven

olive bread is baking in the Dutch oven

the olive bread is done baking

the olive bread is done baking

my husband enjoys a slice of olive bread

my husband enjoys a slice of olive bread

 

 

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VIETNAMESE MEATBALLS WITH TOMATO SAUCE – THIT HEO XIU-MAI

VIETNAMESE MEATBALLS WITH TOMATO SAUCETHIT HEO XIU-MAI
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This dish definitely originated from China, at least the name: shao mai or shumai, siumai – a pork dumpling is a type of Chinese dumplings served in dim sum. From all kinds of Chinese dumplings, the closest one is Cantonese, which is made from pork or shrimp, mushroom, ginger, green onion, shao xing wine, soy sauce wrapped around by thin dough. When it came to Vietnam, the dough was left out and seasonings were adapted to Vietnamese taste. The Vietnamese xiu mai is first steamed, then cooked in tomato sauce, almost like Italian sauce, only different taste.
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I like to grind the meat myself to reach the coarse consistency, just like that of a burger. Chinese cooks like to chop the meat by hand using 2 cleavers. The finished meatballs need to be soft so that they can be broken down when stuffing the bread.
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Ingredients:
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For the meatballs:
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1lb pork Boston butt, ground
1 small onion, chopped
¼ jicama root, chopped
2 cloves garlic, chopped
½ teaspoon salt
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon sugar
½ teaspoon ground black pepper
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For the sauce:
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1 tablespoon oil
2 tomatoes, chopped
1 carrot, peeled and chopped
1 cup tomato sauce
2 cups chicken stock (or pork or vegetable stock)
3 cloves garlic
1 slice ginger
1 teaspoon salt
2 tablespoon soy sauce
1 tablespoon fish sauce
2 tablespoon sugar
1 teaspoon ground black pepper
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Instructions:
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Combine all ingredients for the meatballs and form into 3-inch balls (the size is totally your choice. I like them big so that I can eat just one). Set them on a steamer. I steamed them all at once, except 2 individual balls in a ramekin for me and my son. Steam for about 15’. The steam is just for keeping the meatball shape. They continue to cook more in the tomato sauce.
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In the meantime, to make the tomato sauce, heat a pan over medium high heat until hot but not smoking, add oil and garlic, stir for 30”, add ginger, stir for 30”, add carrot and tomato and cook for 5’ until tender. Add all seasonings. Add tomato sauce and stock. Bring to a boil then lower the heat and simmer for 5’. Add the meatballs and simmer until the sauce becomes thicker, about 15’ more.
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Serve the meatballs with bread and carrot and radish pickles, cucumber slices and cilantro. At least it was for me, you see what for my son: meatball with sunny side up eggs and cha siu pork and bread. ENJOY!
meat for meatballs Xiu mai

meat for meatballs Xiu mai

Ingredients for meatballs Xiu mai

Ingredients for meatballs Xiu mai

 

grind pork meat for meatballs Xiu mai into a coarse consistency

grind pork meat for meatballs Xiu mai into a coarse consistency

form meatballs Xiu mai

form meatballs Xiu mai

steam meatballs Xiu mai individually in ramekin

steam meatballs Xiu mai individually in ramekin

Ingredients for meatballs Xiu mai sauce

Ingredients for meatballs Xiu mai sauce

vegetable stock

vegetable stock

cook aromatic ingredients and carrot and tomatoes

cook aromatic ingredients and carrot and tomatoes

cook steamed meatballs Xiu mai in the sauce

cook steamed meatballs Xiu mai in the sauce

spoon the sauce over the meatball Xiu mai for serving

spoon the sauce over the meatball Xiu mai for serving

stuff meatball Xiu mai into bread with vegetable pickles

stuff meatball Xiu mai into bread with vegetable pickles

my son's dinner with meatball Xiu mai and more

my son’s dinner with meatball Xiu mai and more

 

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BROCCOLI WITH SPINACH SOUP – SUP SUP-LO XANH VOI CAI BO XOI

BROCCOLI WITH SPINACH SOUPSUP SUP-LO XANH VOI CAI BO XOI
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We bought a big bag of spinach at Costco. My husband puts it in his salad. He said although he stuffed them to his face every day there were still a lot of spinich leaves remaining. I needed to act fast otherwise it would go to waste. My first dish was spinach broccoli soup.
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I still had vegetable stock on hand. It is very convenient that I could use up both stock and spinach. This soup is so flavorful that although your children are picky in eating vegetables, they will chow down a bowl of this goodness in a flash. It is very healthy and easy to digest. The green color is very beautiful. To keep that color, turn off the heat as soon as you add spinach to the soup. It can be served at a party as a shooter or first course.
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I found a big baby in my husband. He told me to add this soup into to his list.
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Ingredients:
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3 oz spinach, washed
1lb broccoli, florests separated and cored
1 onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 teaspoon lemon and pepper seasoning salt
½ teaspoon ground black pepper
2 cups vegetable stock
Garnish:
2-3 drops herbaceous olive oil
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Instructions:
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Heat a medium saucepan or pot over medium heat. Add oil and wait until hot but not smoking. Add garlic and stir for 30. Add onion and sweat for 3-5’. Add broccoli and cook for 5’. Add 2 cups of vegetable stock, and salt and pepper, bring to a boil and add spinach and stir. Remove from heat.
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Transfer soup into a blender or food processor. Puree until smooth, adding ¼ cup cool water to cool the hot soup down. Alternately you can use immersion handheld blender to puree the soup right in the pot.
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For special order from my husband I did not add any cream to the soup. If you want the soup richer add ¼ to ½ cup of cream to the puree soup, bring back to the boil and adjust seasoning.
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The soup can be served hot or chilled. You can make ahead and serve when you like.
broccoli

broccoli

spinach leaves

spinach leaves

onion and garlic

onion and garlic

seasoning

seasoning

vegetable stock

vegetable stock

prepare broccoli

prepare broccoli

saute garlic, onion and broccoli

saute garlic, onion and broccoli

simmer broccoli mixture

simmer broccoli mixture

broccoli spinach soup is ready

broccoli spinach soup is ready

 

 

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RICE SOUP WITH GROUND PORK AND SHRIMP – CHAO THIT HEO BAM VOI TOM

ground pork for rice soup

ground pork for rice soup

 

I just use 2 shrimps per serving

I just use 2 shrimps per serving

rice soup with ground pork and shrimp

rice soup with ground pork and shrimp

RICE SOUP WITH GROUND PORK AND SHRIMPCHAO THIT HEO BAM VOI TOM

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When I was sick, my mother always gave me rice soup with fresh lean ground pork. In the broth she made sure to add some ginger for me to fight the cold, and sprinkled it with green onion and black pepper for it to look and smell good. The rice soup was cooked a long time on the stove and it held the heat. When I ate a bowl of it I began sweating and that was what my mother wanted to see. She knew the flu soon needed to depart. She then followed by making homemade spa (please read my blog: lemongrass) for me to sit in. No doctor was needed. I defeated the flu and cold my mother’s way.
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I heard my neighbor Dorothy had to undergo surgery. I made the soup for her, the one my mother made me, only I fancied it up a little by adding some shrimps. While I cannot return my appreciation to my mother, as she has passed away, she would be pleased knowing I cooked a bowl of soup for anyone in need.
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Ingredients:
Yields 1 serving
¾ or 1 cup basic rice soup
4 oz ground pork
2 shrimps, cleaned
2 cups chicken or pork stock
1 teaspoon oil
1 clove garlic, minced
1 shallot, minced
¼ small onion, finely chopped
2 stalks green onion, finely sliced
½ teaspoon ground black pepper
½ teaspoon salt
¼ teaspoon sugar
1-2 teaspoon fish sauce to taste
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Instructions:
Heat a pot or pan over medium heat. Add oil and wait until hot but not smoking. Add garlic, stir for 30”. Add shallot, stir for 30”. Add onion, stir and cook for 3’. Add half of ground pork and stir and cook for 3-5’. Add the rice soup and stock and bring to a boil. Add the remaining pork with a cup of stock and stir to loosen. Add it to the soup with all seasonings, except green onion. Bring back to a boil and add shrimps. Simmer for 5’ more. Remove from heat and sprinkle with green onion. The soup is ready to serve.
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CHASIU BARBECUE PORK – THIT HEO XA-XIU

CHASIU BARBECUE PORKTHIT HEO XA-XIU
This is a Chinese (Cantonese) very famous barbecued pork dish. The name can be spelled differently: cha siew, cha su. When it came to Vietnam it became Xa Xiu.
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Any time you visit China town or any town or city with Asian inhabitants, when browsing the streets the first thing that attracts your eyes are red strips of pork hanging over the counter together with roast ducks, roast pork and steamed chickens. It is really the feast to the eyes that stimulates the desire to sink your teeth into them. And as soon as you can do so, the taste buds lift you to the satisfaction land and it keeps in your memory and calls you back again and again. I know, I am one of the followers, captured before the temple.
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So what do you do if you do not live near San Francisco China town or somewhere similar? You need to make your own feast. For over the years I have added this spice or other to experiment to perfect the Cha Siu recipe in my kitchen. The last time I did, my son – my critic – said it was better than in the store. Now I can share it with you.
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Although I ate a lot of this Cha siu with red coloring, I am hesitant to add this red food coloring to my own meat. More than that, I have read in the news it brings some harm to human body. To make it red I use the combination of ketchup, red chili sauce, annatto seed (powder), and paprika. Just enough so that it is still Chinese barbecued pork and not Hungarian goulash or something else. The final product looks appetizingly red, but not the kind of red that creates fear. The use of fish sauce makes it complex flavored and truly an adopted Vietnamese dish.
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I use the rack on top of the pan to mimick the Chinese oven, in which the pork is hanging vertically on hooks when roasting.
when done, slice the pork and fan them on a plate, spoon the sauce from the pan over them.
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Cha siu can be eaten with a sauce with soy sauce base with rice, bread, and noodles, or cooked in other dishes like the Cha siu bao bun. I definitely will post the recipe for that bun.
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Ingredients:
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2lb pork butt, cut into strips 1inch thick
3 cloves garlic, minced
1 inch ginger, minced
¼ medium onion, chopped
1 teaspoon salt
2 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon hoisin sauce
1 tablespoon sugar
2 tablespoons honey
1 teaspoon ground black pepper
2 teaspoon 5 spice powder
1 tablespoon sesame oil
2 tablespoon spiced vodka (ruou mai que lo)
1 tablespoon ketchup
1 teaspoon chili sauce (siracha)
2 teaspoon annato powder
1 tablespoon paprika+plus more for dusting
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Instructions:
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Combine the meat and all ingredients and marinate overnight in the fridge. Turn the pork 1 or 2 times to coat the marinade. Remove from the fridge 30’ before cooking. Place a rack over the pan. Lay the meat on the rack on a single layer. Roast in the oven at 400F for 20’. Turn to the other side and roast for 10’ more. Turn off the oven, sprinkle more paprika on top of the meat, close the oven with the meat still inside for 3-5’. Remove the meat from the oven and let rest for 10’ before cutting it. Voila!
cut pork into 1-inch thick pieces (strips)

cut pork into 1-inch thick pieces (strips)

Ingredients for Cha siu pork

Ingredients for Cha siu pork

more Ingredients for Cha siu pork

more Ingredients for Cha siu pork

marinate the meat in the fridge

marinate the meat in the fridge

cha siu is ready

cha siu is ready

sliced cha siu without sauce

sliced cha siu with sauce

sliced cha siu with sauce

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BASIC RICE SOUP – CHAO TRANG

BASIC RICE SOUPCHAO TRANG
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Rice soup is made with uncooked rice, often white, cooked in a large amount of water for a long period of time to make a loose and soft consistency..
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.My parents lived not far from a Chinese family, who owned a small grocery store. The store was also their house. My family did almost all of our grocery shopping there. That was why we could come at their breakfast time. As many times as it was, there was always rice soup (the Chinese call congee, the texture looks like Western porridge) on their table. My father did not miss the chance to teach us a lesson of appreciation: the Chinese had to eat rice soup while my parents could feed us rice. That is because rice soup was considered a food for times of famine and hardship, when rice was not abundant. When the time is not fearful of famine and hardship any more, it becomes particularly suitable food for the sick as a mild, easily digestible food.
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In Vietnam literature, there is a popular novel “Chi Pheo”, in which chi Pheo was the poorest man of society. Sick and down, he could not find the least means of living. But humanity and love found him and did wonders, he was given care by the lovely Thi No. She cooked him a rice soup, the kind that combined two purposes: famine and sickness, the kind of most watery one, sprinkled with thinly sliced green onion. That rice soup called “chao hoa”, where “hoa” means green onion flowers.
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In Vietnam people consume rice soup in its original congee consistency. While the Chinese eat it with fermented radish zhacai, salted duck eggs, century eggs, pickled tofu and condiments like soy sauce the Vietnamese still love eggs and zhacai but step up in some level by eating it with saute fish or meat (ca kho, thit kho), preserved meat like cotton chicken, pork (thit ga or heo cha bong), saute shrimp, coconut sauce. I myself could not stop eating a creamy soft congee with fatty flavorful saute fish.
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The other variation from congee is a kind of red bean rice soup. Although it is popular among the working people with low incomes, it is largely consumed when the examination seasons for students begin. The bean in Vietnam means “pass”. Students believe that they could get some luck when eating this kind of rice bean soup before their exams.
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Over the years rice soup became versatile and even luxurious, thanks to the creations of many chefs and cooks: Chicken rice soup whose broth flavored by cooking a whole chicken in it and then served with chicken salad; duck rice soup whose cooking is similar to chicken rice soup but totally different flavor and served with chopped duck and cabbage and ginger lime fish sauce; clam rice soup whose broth is briny and oceany and the clam meat is meaty and many more. In recent years rice soup is elevated to rice soup hot pot, in which there is huge fish and many kinds of meat and seafood and vegetables for people to dunk at the table.
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I start you up with basic rice soup. Once you master it, you can create many variations. It is only limited by your imagination.
Ingredients:
1 cup white rice
6 cup water
Instructions:
Dry-roast the rice in non-stick pot over medium heat for about 3’ to bring out the aroma. Pour the water in and stir and bring to a boil. Lower the heat to simmer for about 20’. Turn off the heat, cover the lid and let the pot still on the stove. The rice continues to cook by doing so. When cool it is creamy and soft.

dry roast the rice

simmer rice soup

simmer rice soup

basic rice soup (congee)

basic rice soup (congee)

Enjoy a bowl of congee and saute pork

Enjoy a bowl of congee and saute pork

 

 

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BLACK PEPPER PORK – THIT KHO TIEU

BLACK PEPPER PORKTHIT KHO TIEU
My mother is very fond of this dish. This was the food that she ate on a daily basis, especially after she delivered a new born. She actually did it 9 times. She explained that when her body was weak after losing a lot of blood and energy, this food to her was soft and tasty to chew, easy to digest, and full of nutrients. I had some co-workers who did not eat pork. They said pigs were nasty. My mother would have been offended. I, on the other hand, feel sorry for them as they did not know what they missed. For instance, the entire nation of China takes pork as their national meat.
Pork loin and tenderloin are high quality cut of meats and considered white meat for the culinary world.
Ingredients:
½ lb/250g pork loin or tenderloin, cleaned and sliced
½ roast sea salt
1 teaspoon fish sauce
1 teaspoon sugar
1 shallot, minced
2 stalks green onions, white part, minced, green part, sliced
1teaspoon oil
2 teaspoon ground black pepper
Instructions:
Heat a pan or skillet over high heat. Add oil and wait for the oil to be hot but not smoking. Add shallot and white part of green onion, stir until fragrant. Add the meat, stir for 2-3’. Season the meat with salt, fish sauce and sugar. Stir for 5’ more until the meat is just cooked. Sprinkle with green onion and black pepper.
Serve with hot steam rice!
thinly slice pork loin (fillet)

thinly slice pork loin (fillet)

cook aromatic ingredients in the skillet

cook aromatic ingredients in the skillet

 

 

 

saute pork loin in the skillet

spinkle-black-pepper-and-green-onion-to-finish

spinkle-black-pepper-and-green-onion-to-finish

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GROWING HYDRANGEAS – TRONG HOA CAM TU CAU

GROWING HYDRANGEASTRONG HOA CAM TU CAU
In many Asian cultures, (I know in China and Vietnam) the flowers have their own special meaning.
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When you are making introductions with Westerners, you say your name then formally follow with “how do you do?” It is not the case with Chinese. Have you ever read a Chinese book? When talking about names, they explain what their names mean and what signs and strokes lay on the drawing – the drawing of their names. To satisfy your curiosity, my name (Ngoc Du) means a precious pearl that takes a long time to form and comes from the depths of the ocean. My mother wanted to emphasize that among pearls, I am an especially valuable one.
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So what has that got to do with hydrangeas? Sorry about being carried away. My intention is talking about hydrangeas. I always place roses high on my list. I guess most people agree with me, that is why the man would send a rose to a woman to say I love you. But time and time again I am deeply touched by hydrangeas, a single hydrangea alone at our local supermarket Harris Teeter sells for $4, it fills a vase and makes statement. On a walking trip made around our neighborhood, we ran into many hydrangea bushes, so full of flowers from top to bottom; the multi-colors and the delicate petals captured me.
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Talking about colors, I recently read the book: “Hydrangeas A gardeners’ Guide” by Toni Lawson-Hall and Brian Rothera. They wrote that a hydrangea can change its color from green to pink to white to blue. It is all depends on the soil. That is interesting. Fortunately, if you most desire the blue drama, you can add sulphur to the soil.
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So I decided we must have hydrangeas in our garden. We first picked the “Blue Danube” from Lowes, the home and lawn garden. When we first started our garden last year, I put the garden palate in purple and yellow. Did I choose the right complimentary colors on the color wheel? Yes, I did but it is hard to keep. I must surrender to nature’s beautiful variations. Now we have a mix of colors. Adding blue hydrangeas is one of breaking the rules. Many times later I passed by the “Midnight Salsa” hydrangea. It was calling my name. its glorious pink is truly me. I am a born happy person. I feel cheers and joy. If I picked blue before that was because I tried to be styled, but pink is happy. Thanks to my husband, now I have both style and joy in the garden. He did not only buy them for me, he also dug the holes and carried dirt and humus to plant them.
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Hydrangeas do well in morning sun and afternoon shade so bear this in mind when you choose the location. They prefer well-drained soil but they like moisture. The best time to plant them is early summer or late fall. Do not plant in a hot summer day or too deep. Fertilize once or twice a year in summer.
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Now to answer the question posed in your mind: What do hydrangeas mean? According to hoangtube_11 from dalathoa.com they mean careless and heartless. When you receive a hydrangea from someone, you receive the message; thank you for understanding. I do not know the level of accuracy, but it does not make me like my hydrangeas less. No wonder noble lady from the ancient days in our cultural folklore threw a hydrangea to a man she would like to wed from her balcony. If I were her, I would have practiced throwing darts in my backyard before I do that as I worry my hydrangea would land on the wrong man.
Blue Danube Hydrangea

Blue Danube Hydrangea

Blue Danube close-up

Blue Danube close-up

Mignight Salsa

Midnight Salsa

Mignight Salsa close-up

Midnight Salsa close-up

 

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GINGER CARROT SOUP – SUP CA ROT HUONG GUNG

 

GINGER CARROT SOUPSUP CA ROT HUONG GUNG
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In summer, carrots are plentiful and cheap. Carrots are healthy and nutritious, especially to keep good eyesight. What’s not to love?
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We always buy a 2-pound bag any time we go to the market. I make sure we have on hand carrot and radish pickles. I add carrots to rolls. I cook them in soup. The possibility is endless.
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Today I am making vegetable stock. It is very convenient that I can make carrots soup as well. This soup is so flavorful that although your children may be picky in eating vegetables, they will chow down a bowl of this goodness in a flash. I know my husband does like it. He told me to add this soup into his diet, especially for colder months. It looks elegant enough for your next party.
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Ingredients:
1lb carrots, peeled and chopped
1 onion, peeled and chopped
4 cloves garlic, peeled and chopped
1 1-inch ginger root, peeled and chopped
1 teaspoon seasoning salt
½ teaspoon soy sauce (or fish sauce)
½ teaspoon ground black pepper
4 cups vegetable stock
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Garnish:
2 tablespoon mint leaves and Thai basil leaves, chopped.
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Instructions:
Heat a large saucepan or pot over medium heat. Add oil and wait until hot but not smoking. Add garlic and stir for 30”. Add ginger and stir for 30”, then add onion and sweat for 3-5’. Add carrots and cook for 5’. Add 4 cups of vegetable stock and salt and pepper and soy sauce, bring to a boil and then simmer for 10’ until carrots are tender.
Transfer carrots soup into a blender or food processor. Puree in 2 batches until smooth, adding ¼ cup cool water to each batch to cool the hot soup down. Alternately you can use immersion handheld blender to puree the soup right in the pot.
For special order from my husband I did not add any cream to the soup. If you want the soup richer add ¼ to ½ cup of cream to the puree soup, bring back to the boil and adjust seasoning.
The soup can be served hot or chilled. You can make ahead and serve when you like.
Ingredients for carrots soup

Ingredients for carrots soup

puree the soup in batches

puree the soup in batches

would you like a bowl like this

would you like a bowl like this

 

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