mytimewithcooking

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Pork Rib Soup with Pickled Mustard Greens (Nhut Huynh)

Ingredients:

500g Pork Ribs

Salt and 1/2 tspn freshly ground pepper to taste

1 tbspn sugar

1 tbspn fish sauce

1 tbspn soy sauce

2 litres water

1 tbspn oil

1 onion, finely chopped

3 tomatoes, cut into wedges, de-seeded

5 green scallions, white parts only, finely chopped

300g pickled mustard greens

Fish sauce and sliced fresh

Method:

If have stock already.

- Heat up stock until boiling.

- Add tomatoes and cook for 2 mins.

- Add pickled mustard greens.

- Simmer for another 5-8 minutes.

- Ladle the soup into individual bowls and serve with fish sauce and chopped chilies on the side.

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Thai Green Curry

Thai Green Curry Serves 3 | Prep Time: 5 Minutes | Cook Time: 15 Minutes Ingredients: 1 packet of green curry paste, Mae Ploy brand 2 lemon grass stalks, white part, slightly bruised 8 oz chicken breast, cut into bite-sized pieces; or 6 drumsticks 1 handful deep fried puffy tofu 1 can of coconut milk 1/2 cup water or milk 4 oz bamboo shoot; or 1 handful bamboo, thinly sliced 1 handful broccoli or peas or beans 5 kaffir lime leaves, lightly bruised, optional 2 red chilies, cut into thick strips 1 tablespoon fish sauce, for flavouring 1 tablespoon palm sugar 1/4 cup Thai basil leaves 1 lime, optional Method: Heat up a pot over medium heat and add the oil. Saute the green curry paste with lemon grass stalk  until aromatic, add the chicken and stir to combine well with the curry paste. Add the coconut milk and water and bring it to a quick boil. Add the bamboo shoots, kaffir lime leaves, and red chilies. Lower the heat to simmer, cover the pot and let simmer for 15-25 minutes or until the curry slightly thickens and chicken is cooked. Add broccoli and cooked for 4 minutes. Mix in tofu puffs and cook for 3 minutes until tofu is heated through. Add the fish sauce, sugar, and basil leaves. Stir to mix well. Turn off the heat and serve immediately with steamed rice.

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Bò Nhúng Dâm

Ingredients ▢ Vinegar Broth ▢ 4 cups water ▢ 2 cups unseasoned rice vinegar ▢ 1 cup sugar ▢ 1 onion thinly sliced ▢ 4 stalks of lemongrass use only white portion, bruised ▢ 2 tbs cooking oil ▢ 1/2 cup sliced shallots and garlic fried golden brown

Meats ▢ sliced ribeye tenderloin, pork loin, salmon, shrimp, squid, etc.

Accouterments ▢ Rice paper green lettuce, sliced green onions, sliced cucumbers, sliced pineapples, mint, perilla, basil etc. ▢ mắm nem dipping sauce ▢ 1 small bottle of mắm nem ▢ 1 cup of pineapple finely chopped ▢ 1-2 birds eye chili chopped

or

Saw Tooth Herbs, chopped

Fish Sauce, dressing

Beansprouts, 1/2 bag

White onion, 1/2, cut, slightly pickled

Sesame seeds, toasted

Instructions Vinegar Broth Combine water, rice vinegar, and sugar under low heat and stir until dissolved. Add the bruised lemongrass and onions and bring to boil, then turn off and set aside. This can be done 1 day in advance. Transfer to hotpot and set aside. Please note, this broth is not meant as a soup but only to cook and flavor the proteins. mắm nem dipping sauce Combine 1/2 bottle of the mắm nem with the chopped pineapple and birds eye chili (optional). Prepare this 1 day in advance if possible to let the flavors meld. Store in airtight container and set aside. Wash and prepare all your herbs and veggies. When ready to serve, fry the shallots and garlic in a small pan. Light up the butane table top burner and bring the hotpot to a slow simmer. Add the fried garlic and shallots and dip and roll away! Tip: We like to cook our meats medium rare, basically a quick dunk in the broth and set it on the divider to avoid over cooking.

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Phõ Bò

10 - 14 people

40 litres of soup (my big pot)

Ingredients:

Marrow bones, 5kg

Beef brisket, 1.5kg (1 thread)

Beef balls, 500 - 600g, sliced into 3 pieces each

Tripes, 500g

1kg sliced beef

Ginger, 2 X 10cm pieces of ginger (for soup, tripes)

DON'T BUY TENDONS!!! They will naturally be stuck to the bones

Radishes, 2

Shallots or brown onions, 10

Pho seasonings, 2 bags

Rice Noodles, 3 X 1Kg packets of hofan noodles (each packet serves 3-4 bowls)

Hoi-sin sauce

Spiracha sauce

Sea Salt

Rock Sugar

Fish sauce

Garnish:

Scallions, 1 bunch

Corriander, 1 bunch

White onion, 1-2 sliced

Complementary:

Saw-toothed herbs, 2 bunches

Basil, 1 bunch

Mint, 1 bunch (optional)

Beansprouts, 2 bags

Limes, 2

Chillies, 5

White Pepper, freshly ground.

Method:

Cook bones in boiling water for 5 mins, and pour it out.

Transfer bones back into another pot, bring to a boil and cook for 5 hours (minimum). Skimming scum continuously.

At the 4th hour, add in radishes, toasted ginger, shallots, and pho seasoning. Bring back to the boil for 10 minutes, then add beef brisket. Cook for 1 to 1.5 hours. Check to see if it is cooked before taking it out.

Then slice it thinly.

Soup can be flavoured now with rock sugar and sea salt. Add fish sauce for the final flavour profile - aim for a slightly salty taste.

Cook tripes in boiling water with 5cm toasted ginger (or slight crushes ginger) for 15 mins. And then slice thinly 1mm width.

Soak beef sliced beef balls in boiling water then drain.

Assemble pho into bowls, separating individual strains. Put 2-3 pieces of beef brisket neat, beef ball, tripes on top. Then put raw beef slices on top.

Sprinkle with spring onion and coriander.

Pour on boiling pho soup.

Add white ground pepper and a squeeze of lime.

Bon Appetit.

Ning's Tip: put an egg white in broth to make it clear.

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Pad Thai

Ingredients:

Thick Rice Noodles, 200g (1/2 pack)

Peanut oil, 1tspn

Garlic cloves, 2 cloves, chopped

Spring onion, 4 sliced (and extras to garnish if no Thai Basil)

Red chilies, 2

Green prawns, 150g or 12, deveined with tail intact

Fish sauce, 2tbsn (40ml)

Palm sugar (1 tbsp) or 2 lumps

Lime juice, 2 tbsp (40ml)

Eggs, 2, slightly beaten

Puffed tofu, 50g or 6 puffs sliced into 4 pieces

Corriander, 1/2 cup chopped

Beansprouts, 1 cup

Nuts, 1/4 cup, roasted and chopped

Garnish:

Shallots, fried

Thai Basil

Method:

Place dry noodles in a bowl and pour boiling hot water over to cover. Set aside for 5 mins, then drain.

Heat oil in the wok over high heat.

Add garlic, onion and chilli and stirfry quickly for a few seconds.

Add the prawns and cook for 1 minute.

Then add fish sauce, sugar, lime juice, egg and tofu.

Cook, stirring for a further minute until combined, then toss in the coriander and beansprouts.

Pile into a serving bowl and garnish with nuts, onions, basil.

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Chorizo and Calamari Salad

Quantity:

1 huge serve or 2-3 sides.

Ingredients:

Chorizo sausage, 1, thinly sliced

Baby Calamari (12) or baby octopus (8), cleaned and scored (if adult calamari)

Extra virgin olive oil, 1/2 cup

Paprika, 1/2 tspn

Salt and cracked black pepper

Trimmed rocket, 2 bunches (2 cups)

Red capsicum, roasted, 1, cut into strips

Cannelini beans, 1 can 425g

Dressing:

Lemon juice, 1 tbspn

Extra virgin olive oil, 1/4 cup

Salt and cracked pepper

Crushed garlic.

Optional:

Lemon zests

Method:

Cooked chorizo in a griddle over medium heat for 3-4 mins until crisp. Drain.

Combine calamari with oil, paprika, salt and pepper and toss well.

Chargrill calamari over high heat in the griddle for 1-2 mins on each side until just cooked.

Sprinkle crushed garlic to flavour the calamari.

In a large bowl, combine calamari with chorizo, rocket, capsicum and cannellini beans

Dressing:

Whisk lemon juice, olive oil, salt, pepper and a pinch of sugar.

Pour into the griddle with the flavoured oil.

Pour dressing over salad and toss gently to combine.

Serve with toasty bread.

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Lemon Lime Bitters

Soda Water (instead of Lemonade, Chilled

Pickford’s Lemon Lime Bitters Cordial

Angostura’s Bitters

Lemon slices

Dried Oranges/Lemon/Lime

5/6 Soda Water

1/5 Bitters Cordial

Generous sprinkle of Bitters

Pour over dried Orange/Lemon/Lime slice

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Bun Mang Vit

Ingredients

Thin Rice Noodles

Soup

1 duck

1 chicken or equivalent chicken bones/necks for stock

1 tbspn salt

1 tbspn rock sugar

4 litres of water

1 long ginger bulb, approximately 10cm, sliced lengthwise

6-10 white part of spring onion

6 shallots onion  (optional for flavours)

Flavour

1 handful dry, shredded bamboo

1 fresh bamboo shoot

3 knobs of ginger, crushed

1 tbspn fish sauce

1 tspn sugar

5 Shitake mushrooms, soaked for 20 minutes - and sliced

Garnishes

1 bunch coriander

1 bunch spring onion

mint or hot mint (preferably)

Shredded white cabbage, 2 handfuls

Pungent, purplish shrimp paste

Ginger Sauce

1 long, 10cm ginger, grated

5-6 cloves garlic, minced

1/2 lemon/lime or equivalent vinegar (3 tbspn)

5 tbspn fish sauce

2 tbspn sugar

2 red chillies, sliced or chopped

Toasted sesame seeds, grind (optional)

Complementary Cabbage Salad

White cabbage, 1/2 small, finely sliced

White or purple salad onion, 1/2

Sugar, 1 tspn

Lime, 1 tspn

Salt, 1 big pinch

Pepper, freshly ground

Hot Mint or mint, 1 bunch, chopped

Method

Soup

- Wash both duck and chicken thoroughly

- Cook chicken for an hour with some crushed ginger, salt and rock sugar. Skim scum continuously

- Soak duck in water with 3 tbspn common, cooking salt to clean the duck for 30 mins

- Then add duck into boiling soup pot with sliced ginger slices, cook for 25-30 minutes. Skim scum continuously

Bamboo

- Cut the shredded bamboo into finger length size. Put the shredded dry bamboo in pot of boiling water and cook for 5 mins. Ditch this water and cook bamboo again in fresh water with 3 tbspn common cooking salt for 30 minutes on low heat with lid on

- Cut the fresh bamboo shoots and add to this pot 10 minutes towards the end

- Drain bamboos

- Stir-fry bamboos with ginger and 1 tbspn with fish sauce and sugar

Soup

- Add the cooked bamboo to the stock pot. Check when duck is cooked and take out duck. Sliced the duck meat and put the bones back into the stock pot.

- Add white part of spring onion and sliced Shitake mushrooms

- Final flavouring with salt, chicken stock cubes and fish sauce

Noodles

Cook rice noodles for 7 mins, or according to instruction

Put sliced duck meat, spring onion and coriander on top of noodle. Laddle in boiling soup with bamboo and mushrooms.

Serve with pungent shrimp paste, freshly squeezed lemon/lime and shredded white cabbage with hot mint or mint.

Complementary Cabbage Salad

Soak the sliced cabbage and sliced onion in cold water separately to soak for 1/2 hour (to dilute their intense flavors, as well as to make them more crunchy), then drain dry.

Mix lime juice with sugar. Add salt and pepper to taste. Then add hot mint and drained sliced onion.

Prepare salad and pour on dressing 5 mins before serving.

Add fried shallots (optional) on top.

  Bún Mang Vit   Duck and Bamboo Shoot Noodle Soup

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Quick Chilli Mussels

Ingredients:

1.2 kg Mussels

Hot Salami, 100 gm sliced

Tomatoes, 10-15 loosely chopped

Garlic, 1 bulb, chopped

Chillies, 1, sliced

Flat leaf parsely, 1 handful, loosely chopped

Lemon rinds, optional

Grape seed oil, 2 tbspn

Method:

Heat oil. Add salami, garlic. Stir until slightly golden.

Add chillies and tomatoes. Heat up sauce.

Add Mussels. Stir to coat mussels evenly. Then cover with lid until cooked.

Seasoned with pepper. Mix in parsley.

Serve with warm baguette.

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Quick Minestrone

Ingredients:

Beef Stock, 2L

Bacon, 6-8 slices

Brown Onion, 1 diced

Garlic, 5-6, roughly chopped

Tomatoes, 10-15, losely chopped

Celery, 1/2 cubed

Carrots, 2 diced

Desiree potatoes (pink skin), average sized cubed, 2

Red Kidney Beans, 1 can

Green Beans, 1cm (optional)

Shell pasta, 1 cup

Pepper to taste

Grape seed oil, 1 tbspn

Method:

Heat grape seed oil in pan. Add bacon and stir 1/2 mins. Add onion and stir until translucent.

Stir in potatoes, carrots, celery and tomatoes, garlic for 1-2 mins.

Add beef stock and bring to a boil.

Add drained red kidney beans and optional green beans.

Simmer for 30 mins until vegetable soften.

Add in pasta and cook for required length of time.

Season with pepper.

Serve with warmed baguette.

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Chargrilled Broccoli with Chickpeas, Almonds, Lemon and Chilli ~Tuan’s farewell salad 30/8/20

Broccoli, 2 heads or 1kg, cut into florets

Extra Virgin Olive Oil, 6 tspn

Sea salt and black pepper

Capers, 80g, drained and rinsed

Garlic cloves, 2, finely chopped

Red chilies, 1 long, thinly sliced

Cooked Chick Peas, 500g or 2 cans

Spinach leaves, 1 cup

Lemon, 1, zest and juice

Flat leaf parsley, 1 cup, chopped (optional if already has mint)

Mint leave, 1 cup (optional if already has parsley)

Parmesan, 80g, shaved

Flaked Almonds, 50g or 1 handful, toasted

Toss broccoli in 2-3 tbsp olive oil. Season with generous amount of sea salt and pepper.

Heat the griddle until smoking hot and add broccoli florets in batches. Turn the broccoli until they get charred marks. Continue until all florets are cooked.

Rinsed chickpeas with hot water. Drain and then mix into char-grilled broccoli.

Put rest of oil in a small saucepan with garlic, until slightly golden then add chilies and capers.

Take off heat immediately and pour hot oil over char-grilled broccoli.

Combine broccoli, chickpeas, spinach leaves, lemon zest, sale and pepper and mix well.

Finish with parsley, mint leaves, shaved Parmesan and almonds.

Squeeze lemon juice before eating.

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Terriyaki

Marinade

Soy sauce, 3 tbspn

Sake, 3 tbspn

Sugar, 1 tbspn

Ginger Juice, 2 tspn

4 fish fillets

Oil

Teriyaki sauce

Sugar, 1 tbspn

Sake, 3 tbspn

Soy sauce, 1 tbsbn

Method

Marinade fish fillets for 30 mins.

Place fillets in heated frying pan with oil. Approx 2 mins each side over medium heat.

Place fillets on serving dish.

Heat up teriyaki sauce with leftover marinade.

Then pour over fish.

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Cider Vinegar Dressing

Apple Cider Vinegar, 1 portion

Honey, 1 portion

Dijon Mustard, 1/2 portion

Sea Salt, 1/2 portion

Pepper, 1/2 portion

Virgin Olive Oil, 2 portions

Great with boiled beans, carrots, potatoes.

Great with Radichio Salad.

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Pho Bo - chef Tam’s variation.

Stock Ingredients (for 8-10 small bowls) Beef bones, 1kg Dried Prawns, 1 handful Dried Squid, 1 handful Cardamon, 2 Cinnamon Star Anise, 5 Shallots, 10 Ginger, 1cm x 6cm Pho Ingredients Raw Beef, thinly sliced Pho Beansprouts Basil Saw Tooth Herbs Spring onion, chopped Chilies, sliced Hoisin Sauce Chili Sauce Method Bring beef bones to the boil for 5 mins and pour out (to wash the bones and get rid of the scums). Then cook bones with 3-4 litres of water on low heat for minimum 3 hrs to maximum 7 hours for soup. Stock would evaporate to 1 litre. NB. Too short time, flavour wouldn’t be extracted. Too long time would cause the stock to be cloudy and taste sour. Pan fry the spices, shallots and ginger. Then add the dried prawns and squids into to the stock and cook with the pan fried spice for another hour. Then add 1-2 tbspn Knorr beef stock flavouring. Add 1-1 and ½ tbspn rock sugar for subtle sweetness. Add 1 tspn salt for extra flavour (not fish sauce). Taste before adding fish sauce as the final flavouring. Then add 2 to 2 and ½ tbspn fish sauce. Soup should taste slightly salty and sweet.

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Phõ Bò - Beef Noodle Soup - variation on Chef Tâm’s recipes from Vinpearl Resort

Stock Ingredients (for 8-10 small bowls)

Beef bones, 1kg Dried Prawns, 1 handful Dried Squid, 1 handful Cardamon, 2 Cinnamon Star Anise, 5 Shallots, 10 Ginger, 1cm x 6cm

Raddish, 1

Knorr Beef Stock, 1-2 tbspn

Fish sauce

Pho Ingredients

Raw Beef, thinly sliced Pho noodles Beansprouts Basil Saw Tooth Herbs Spring onion, chopped

White/Purple onion, thinly sliced and slightly pickled

Chilies, sliced Hoisin Sauce Chili Sauce

Garnishes - Shallot onions, thinly sliced - Coriander, chopped loosely - Saw toothed herbs (optional, as it is traditionally eaten with Beef Pho) - Thai Basil - Sliced Chillies - Hoisin Sauce - Chilli sauce - Lime or lemon wedges - Ground white pepper

Method:

Bring beef bones to the boil for 5 mins and pour out (to wash the bones and get rid of the scums). Then cook bones with 3-4 litres of water on low heat for minimum 3 hrs to maximum 7 hours for soup. Stock would evaporate to 1 litre. NB. Too short time, flavour wouldn’t be extracted. Too long time would cause the stock to be cloudy and taste sour. Pan fry the spices, shallots and ginger. Then add the dried prawns and squids into to the stock and cook with the pan fried spice for another hour. Then add 1-2 tbspn Knorr beef stock flavouring. Add 1-1 and ½ tbspn rock sugar for subtle sweetness. Add 1 tspn salt for extra flavour (not fish sauce). Taste before adding fish sauce as the final flavouring. Then add 2 to 2 and ½ tbspn fish sauce (according to taste). Soup should taste slightly salty and sweet.

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Kellie Jewish Chicken Soup

Ginger, 10cm plus

Garlic, 15

Turmeric, 2 tbspn

Onion, Sliced, 2

Carrots, Sliced, 3

Chicken, frames, legs, thighs or Broiler Chook

Rapeseed Oil

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Honey Soy Chicken

1/2 cup salt-reduced soy sauce

1/3 cup honey

2cm piece fresh ginger, peeled, finely grated

1 garlic clove, crushed (or 1tbspn Garlic Powder)

8 chicken drumsticks (or 16 wings)

2 teaspoons Masterfoods Sesame Seeds

Method

Combine soy sauce, honey, ginger and garlic in a large dish. Add chicken. Turn to coat. Cover with plastic wrap. Refrigerate for 2 hours, turning occasionally.

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.

Remove chicken from marinade. Place, in a single layer, on prepared tray. Sprinkle with sesame seeds. Bake for 30-35 minutes or until golden and cooked through.