CORALLINE ALGAE PICKLE

 Another dish using coralline algae to make into pickled. coralline algae is a kind of sea weed. Its a appetizer,taste sweet and sour.

CORALINE ALGAE PICKLE

Ingredients A;
50g coraline algae,1 red chilli  (shredded)
100g caster sugar,80ml chinese rice wine
 Ingredients B;
200g japanese cucumber
150g pumpkin (peeled)
8og carrot (peeled)
1 tbsp salt
Method;
1.cut carrot,pumpkin and carrot into fine shreds,season with salt, and marinate it foe 20 min.Next ,rinse under running cool water,,squeeze and drain.
2.soak algae in the water for 1 hour until expand,drain .
3combine the algae with red chillies,sugar,vinegar,and all ingredients B ,mix well.chill in the fridge for 1 hour before serve.

GINGKO NUTS AND BARLEY

GINGKO NUTS AND BARLEY

Ingredients;
30 gingko nut
3tbsp barley
75g rock sugar
750ml water

method;
crushed the gingko nut,soaked in hot boiling water for 20 minutes,easy to peel the outer layer skin of gingko nut,wash and drain.put into a pot of water to boil and lower heat to cook until the gingko nut is a bit soft.drain it. In another pot add in 750ml water,barley ,some pandan leaves to boil ,add in the gingko nut and rock sugar to cook until the barley is soft,off the heat.serve hot or cold.

PRAWNS WITH SUGAR CANE

I have planted some sugar cane beside my house,can be consumed and I asked my eldest son to cut one stick for making this vietnamese prawn.

PRAWNS WITH SUGAR CANE

Ingredients;
1 stick of sugar cane,skinned
400g fresh prawms
25g pork fat
1 tbsp minced garlic
1 tbsp minced shallot
1/2 white of 1 egg
1 tbsp fish sauce
dash of pepper
1 tbsp of cornflour

Method;
1.shell and devein prawns and chop with pork fat together until very fine paste.
2.combine with all ingredients
3.cut the sugar cane into 5 inch length than each length into four crosswise.
4.wet your hand take some prawn paste place a sugar cane on it either round in the middle or shaped into a lolly.can be fry or bake  and grill  till the paste is cook.

DIPPING SAUCE;
10g chilli padi
35g red chilli
65g garlic
5g coriander stems
seasoning;
70g lime juice
10g water
25g sugar10g salt

preparation;
remove the skin of the garlic.wash and clean the stem of coriander leaves and cut into small parts.
place both types of chilli into a mortar for pounding.
method;
pour the pounded ingredients into a mixing bowl.add the salt ,sugar and add water,lime juice and mix the contents well.pour the sauce into a bowl for dipping

FRUIT MUFFIN

The original recipe use mix dry nut, I don't have ,so i substituted with some mixed fruites soaked in fresh orange juice for an hour.After an hour hour drain off the juice, .using simple ingredients and steamed it.

FRUIT MUFFIN

Ingredients;
self raising flour 120g
baking powder 1 tsp
egg 1nos
castor sugar 60 g
salt a pinch
fresh milk 80 ml
corn oil 3 tbsp
mixed nut or mixed fruit 50 g.
some muffin cup

method;
1.In a bowl add in egg,castor sugar use a hand whisk till light and fluffy
2.Add in fresh milk,corn oil and mix till well combine.
3.put in flour spoon by spoon mix until well  combined.
4.spoon some batter into the muffin cup and put in some mixed fruit and spoon the batter 3/4 full.top some mixed fruit on top.
5.when water is boiling ,lower to medium heat to steamed for 15 min or until cook.
6.can be steamed again the next day,

SARDINE ROLL

I learned this recipe when i was in form 2 taking homescience class. The homescience teacher divided us into a team consists of two pupil. The home science teacher conduct to us how to make this shortcrust pastry and each team back to our space to make this pastry and bake it.when the class is over,the pastry is till not cook.we stay to bake until is cooked and we missed the schoolbus.we went home by public transport.you can use your own shortcrust pastry to make  to make this roll

Ingredients:
Shortcrust pastry
200g flour
pinch of salt
100g oil or butter
30to 60 ml water,adjust yourself

sardine filling:
1 small sardine,mashed with a fork
1big onion,peel,sliced and chop
1 fresh chilli,chopped
1 tbsp lime juice
mix all the filling ingredients together.

Method; for the pastry
1.sift flour together with salt,rub fat to form a breakcrumb like mixture,add water and mix thoroughly with a palette knife.
2.form a dough which should be soft but not sticky.knead the dough carefully,then leave in the fridge to set.
3.grease 2 baking sheet,roll out the pastry to an oblong pieces.cut 8 cm x5cm.piece.trim the edges with a knife.
4.place the prepared filling close to the edges.Brush edged with some water.
5.fold the pastry over the filling to the edges and press lightly to seal..6
brush with some beaten eg and sore tops with a knife.
6.bake in oven 170c for 30 min or until cook.



 

WHITE RADDISH SOUP

There is two way of cooking this dishes. the first method is white raddish peel and cut into chunk and the dry squid washed and cut into pieces and all put in a pot to boil till the raddish is cook,off the heat and can be serve as soup,it has the dry squid smell.Some may not like the taste of dry squid. The second way to cook this raddish do not have the smell of dry squid.very tasteful.

WHITE RADDISH SOUP

Ingredients:
1 white radish,peel and cut into chunk
1 red carrot,peel and cut into chunk
1 medium size dry squid,wash and cut into stripe
some pork spare rib,blanch  with hot boiling water and rinse under running water
1 tbsp white pepper corn slightly crushed
salt and msg

method;
put all together in a big pot to boil and lower heat to cook till the spare rib is cook ,add salt and msg for taste
Once the pork spare rib is tender,off heat and can be serve

CARAMELIZED PORK

This vietnamese simple pork dish is full of flavor. It used pork belly to cook has a black pepper taste.This dish reheats well and can be made in advance

CARAMELIZED PORK
Ingredients:
500g pork belly,cut into thick slices
1 tbsp oil
1 tbsp sugar
375ml water or coconut water
sprigs of coriander leaves,to garnish
Marinade:
4 shallots,minced
5 cloves garlic,minced
1 tbsp sugar
1/4 tsp freshly ground black pepper
3 tbsp fish sauce
2 tbsp black soy sauce

1.combine the marinade ingredients in a bowl,mix until the sugar is dissolved.Pour the the marinade over the pork slices,mix until well coated and marinade for 1 to 2 hour.
2.heat  1 tbsp oil in wok over medium heat till hot,add the marinated pork  and stir fry until the porkbegin to brown,3 to 5 five minutes,until the sugar caramelizes and the pork turn dark brown.Finally add in the coconut water and bring to a boil.Reduce the heat to low,cover and simmer the porkfor 35min to 45 minutes,stirring occasionally,until the sauce has reduced to half and the pork is tender.Remove from heat.
3.Transfer to a serving platter,garnish with corinader leaves and serve hot with rice.