Tofu with Spicy Soy Bean Sauce

Ingredients:

600 g Silken Firm Tofu
300 g Pork or Beef, minced
1 Tablespoon cooking oil
2 Tablespoon minced garlic
2 Tablespoon Spicy Soy Bean Sauce
2 Tablespoon Soy Sauce
2 Tablespoon Chopped Spring Onion

Directions:

Sliced the tofu into 2 cm cubes.

Heat a tablespoon oil in a wok under medium heat. Add minced meat until it's browned and cook.

Add garlic and spicy bean sauce and stir-fry for 1-2 minutes until fragrant.

Reduce heat to medium low heat. Add tofu, and soy sauce. Give it a gentle stir. Cover with lid and bring to it to a slow simmer.

Turn off the heat, sprinkle with chopped Spring Onion.

Serve immediately with steamed rice.

Grilled Vietnamese Chicken

Ingredients:

Meat:
1 Pound Boneless Chicken Breasts, cut into 2-3 inch strips
2 Tablespoon Fresh Garlic, minced
3 Tablespoon Shallots, minced
3 Tablespoon Lemongrass, very finely minced
2 Green Onion, chopped
3 Tablespoons Cilantro, finely chopped
1 Tablespoon Brown Sugar
1 Tablespoon Honey
1 Tablespoon Fish Sauce
2 Tablespoon Soy Sauce
1 Teaspoon Fresh Cracked Pepper

1 Carrot & Cucumber (shredded)
1 Fresh Lettuce (shredded)
1/2 Cup Roasted Peanuts, crushed
1/2 Cup Green Onion
1 1/2 Cup Fish Sauce
Chili Paste
Rice Wine Vinegar

Directions:

In a large bowl, add honey, fish sauce, soy sauce and sugar. Mix until the sugar is dissolved. Add the rest of the marinade ingredients to combine. Add chicken and mix to ensure that the meat has been thoroughly covered. Refrigerate for 30-45 minutes.

Pickled Carrots & Cucumbers: Cut carrots and cucumbers into small matchsticks and place in a small bowl. Cover them with Rice Wine Vinegar and pinch of Sugar.

Scallion Oil: In a saute pan, slowly heat 1/4 cup of canola oil. Add 1/2 cup chopped scallions. Cook the scallion on very low heat until they are wilted but still bright green. Approximately 2-3 minutes.

Dipping Sauce: Combine 1/2 cup Fish Sauce, 1/2 cup Sugar, 1/2 cup Fresh Lime Juice, 1/4 cup Warm Water and stir until sugar is dissolved. Add 1 teaspoon Chili Paste. Adjusts amounts to desired to taste.

Remove chicken from the refrigerator 5-10 minutes before grilling to take the chill of the meat. Heat your grill pan to medium high and lightly covered with cooking spray (or prepare outdoor). Grill meat for  approximately 1-2 minutes on each side until browned. Since the meat is thin, it does not take long to cook.

To Assemble: In a bowl or large plate, place the warm grilled meat over lettuce, pickled carrots and cucumbers. Add the Scallion Oil over meat and sprinkle with crushed peanuts. Serve with your preferred amount of Dipping Sauce (Fish Sauce).

Mango Sago Pudding

Ingredients:

1 Large Ripe Mango
1/4 cup Sago (small)
1/2 cup Condensed Milk
1/2 cup Milk
2-3 Sugar if needed
Mango Juice (optional)

Directions:

Soak sago for an hour. Wash it to remove excess starch before and after soaking process.

Boil enough water first and add the soaked sago and cook until it's soft and translucent. About 4-5 minutes.

Drain water in strainer and wash it under running tap water to wash out the excess starch and to prevent sago from getting sticky.

Chop the mangos (discard the skin) and reserve finely chopped mango pieces (1/4 of a mango for garnish.

Blend rest of the mango pieces with condensed milk and milk, sugar if desired to a smooth paste.

Add more milk if desire to change the consistency. Transfer to a bowl, add the cooked sago.

Mix well and top with the reserved mango pieces. Chill in the refrigerator.

Note: Mango Juice can be added according to your taste.

Recipe by Rak's Kitchen

Cheddar & Chive Corn Muffins

Ingredients:

Butter, for greasing pan
1/2 cup All Purpose Flour
1/2 Yellow Corn Meal
2 tablespoons Sugar or Honey
1 tablespoon Butter, melted
1 teaspoon Salt
1/4 teaspoon Baking Soda
1 whole Egg
1 cup Buttermilk
1 cup Cheddar Cheese, grated
3/4 cup Fresh or Frozen Corn (thawed and patted dry if frozen)
2 tablespoon Fresh Chives, chopped

Directions:

Preheat the oven to 425 degrees. Generously butter 12 muffin cups (1 muffin pan), and set aside. In a medium bowl combine the corn meal, flour, sugar, baking powder, salt and baking soda.

Make a well in the center of the dry ingredients. In the center of the well; add the egg, buttermilk, melted butter, corn and chives. Mix just until everything starts to come together, then toss in the cheddar cheese and mix just until the cheese is incorporated.

Spoon the corn batter evenly into the prepared muffin pan. Place in preheated oven and bake for 10-15 minutes or until tops are lightly golden. Let cool in pan for a few minutes before removing them to a cooling rack. Serve still warm with butter.

Recipe by Simply Scratch.com

Cheese Puff

Ingredient:

Choux Paste:
125ml (1/2 cup) milk
125ml (1/2 cup) water
100g (3.5 oz) butter, diced
1/2 tsp salt
150g (5.3 oz) plain flour
4 eggs

120g (4.2 oz) emmenthal, grated
small pinch of cayenne pepper
eggwash (1 egg yolk mixed with 1 tbsp milk)

Direction:

Preheat the oven to 180 C (350 F).

First make the choux paste. Place the milk, butter, salt in a saucepan and set over a low heat. Bring to the boil, then immediately remove from heat. Throw in the flour and mix in with a wooden spoon, until completely combined.

Return the pan to a medium heat and stir continuously for a minute to dry it out a little, then tip it into a large bowl. Pop in the eggs one at a time, beating each addition in with the wooden spoon. Once the eggs are properly incorporated the paste should be smooth and shiny, with a thick ribbon consistency.

Mix in the cayenne and three quarters of the grated cheese, taking care not to overwork the mixture. Spoon into a piping bag fitted with a 1cm plain nozzle and pipe small mounds in rows on a baking sheet with greaseproof paper.

Brush each puff with eggwash and lightly mark with a fork. Sprinkle with the remaining cheese and pop in the preheated oven to bake for 20 minutes until dry and crisp on the outside, but still soft inside. Serve immediately.

Recipe by Gourmet Traveller

Sticky Rice With Mango and Sweet Coconut Sauce

Ingredients:

2-3 Ripe Mangoes (sliced or diced)
250 g Glutinous Rice
1 1/2 Cups Coconut Milk
1 1/2 tsp Sea Salt
1/2 Cup Sugar
1 tsp Rice Flour
Toasted Sesame Seeds

Directions:

Put the glutinous rice in a steamer lined with a piece of thin linen cloth and steam for 30 minutes. ( I used rice cooker)

Blend rice flour in 3/4 cup of coconut milk. Cook over a low heat. Stirring constantly (do not let it boil) till thickens. Remove from the heat and reserve.

Mix remaining coconut milk with sugar and salt. Bring it to a boil constantly. Add in the coconut milk mixture into the cooked glutinous rice. Cover the rice mixture for 20 to 25 minutes before serving.

Arrange the mangoes to one side of the plate, place the glutinous rice to another side and serve with the reserved coconut milk and some toasted sesame seeds, if desired.

Recipe by seasaltwithfood.com

Mango Pudding

12 Blätter weiße Gelatine
2 reife Mangos (à 450 g)
120 ml Limettensaft (frisch gepresst)
250 ml Milch
40 g Zucker
12 frische Litschis (ersatzw. Litschis aus der Dose


1. Gelatine in kaltem Wasser einweichen. Mangos schälen, das Fruchtfleisch vom Stein schneiden und mit dem Limettensaft im Küchenmixer sehr fein pürieren.

2. Milch mit Zucker erwärmen, bis sich der Zucker aufgelöst hat. Ausgedrückte Gelatine in der warmen Milch auflösen, etwas abkühlen lassen und unter das Fruchtpüree mixen.

3. Eine kleine Auflaufform (20x20 cm, 4 cm hoch) mit Frischhaltefolie auslegen und das Fruchtpüree hineinfüllen. Mindestens 6 Stunden kalt stellen, bis das Püree geliert ist.

4. Mangopudding mithilfe der Frischhaltefolie aus der Form lösen. Folie entfernen und den Pudding in 20 gleich große Würfel schneiden. Auf einer Platte anrichten. Litschis aus der Schale lösen, entsteinen und auf die Würfel legen.

Recipe by Essen & Trinken