Xoi Ga Lap Xuong

We all know Thim 5 is the queen of xoi, and we also know that Anh Hai Mike could whoop this up with his eyes closed..

For those of us who are not Thim 5 or Anh Hai Mike, I've put up this recipe.

Ingredients:

2 cups Calrose glutinous rice
3 chicken breasts
2 2/3 cups of broth (use the water you've boiled the chicken breasts in)
Green onions
Vegetable oil
Dried onions
3 to 4 Lap Xuong (the fat ones if you're a baller like me)
optional: thick soy sauce


Directions:

1. Soak your rice in water and set aside
2. Boil water with some salt. Add chicken and let it boil for 25 ish minutes until chicken fully cooked. Add a little pepper to the water if you're feeling adventurous.
3. As the chicken is boiling, chop your green onions and put it in a bowl with a little vegetable oil.
4. Chop up your lap xuong (diagonally. just kidding however you want!) and fry those bad boys up until they are goldeny delicious. Set aside.
5. At this point your chicken should be fully boiled. take the breasts out and SAVE THAT WATER. Measure out 2 and 2/3 cups of it.
6. Drain out your rice and put it in a pot with the 2 and 2/3 chicken broth that you have just made. Level out your pot. Bring it to a boil, and once it boils, put your flame on low and put a lid on it. Leave the pot alone for 20 minutes.
7. Shred up your chicken and then dress it up with some pepper, maybe a dash of salt.. and the tiniest bit of thick soy sauce for color and mild flavor.
8. Twiddle your fingers until the xoi is done cooking.
9. Once your xoi is done cooking, spread it out onto a platter of your choice!
10. Evenly distribute your chicken and lap xuong on top of it
11. microwave your bowl of chopped green onions and oil for 30 seconds. Spoon that goodness over the xoi
12. Take your dried onions and top your delicious xoi with it.
13. Take a picture of it and put it on facebook.
14. Brag to all of your friends about your delicious creation!

HOORAY!

Pumpkin Log

We found this recipe in a magazine, and it sounded easy enough for me to try it! The fact that it came out delicious means it was so easy, even I can do it!

Ingredients:
3 eggs
2/3 cup pumpkin filling
1 cup sugar
2 tsp baking soda
1/2 tsp cinnamon
3/4 cup flour
2 tbsp unsalted butter
1 cup confectioner's sugar
3/4 tsp vanilla
1 pkg (8 oz) cream cheese softened

Directions:
1. Preheat the oven to 375. Grease a 10" x 15.5" cookie sheet. Place wax paper on the pan and grease the paper.

2. Mix together eggs, pumpkin filing, sugar, baking soda, cinnamon and flour, and pour into prepared cookie sheet. Bake for 15 minutes.

3. Immediately after removing from oven, turn the cake onto well confectioner's sugared tea towel. Remove wax paper from cake. Roll the cake into the towel lengthwise, and let cool for 1 hour.

4. For the filling; mix together butter, vanilla, confectioner's sugar and cream cheese. Unroll the cake and spread on the filling. Roll the cake back up. Refrigerate until served.

Amaretto Zabaglione

Zabaglione is an Italian dessert that is similar to a custard, but very light and airy with a kick of amaretto and Marsala.

(Custard served cold)

Makes 4 servings

Ingredients

• 8 egg yokes
• 1/3 cup sugar
• 1/2 cup of dry Marsala
• 1/4 cup of amaretto
• cinnamon to top

Directions

1. Prepare double boiler (I use the bowl from a stand mixer and a pot that is large enough to hold the bowl without it touching the water)
2. In the cold bowl, beat egg yokes and sugar until pale yellow
3. Add Marsala and amaretto to egg yoke mixture
4. Put bowl on heat and beat vigorously.  Remove the bowl from the heat periodically while continue mixing to prevent overheating the eggs. Overheating the eggs or heating them up too quickly may cause them to curdle.
5. When the zabaglione reaches 160 degrees, take it off the heat.  The zabaglione should have dramatically increased in volume and should also be much thicker.  The cooking should take about 10 minutes.
6. While warm, spoon into cups or martini glasses and topwith a sprinkle of cinnamon.  Serve immediately.  

The zabaglione can be served cold.  The texture will not be as smooth, but the custard will still be rich, airy, and tasty.

Vegetarian Ma Po Tofu

Based on the original Ma Po Tofu Recipe, this vegetarian version replaces the chicken broth and minced meat with vegetarian-friendly alternatives.   This variant was inspired by a friend who wanted to try Ma Po Tofu, but couldn't eat meat.

Ingredients:

• 1/2 lb vegetarian minced meat (Vegetarian Minced Meat)

• 1 tbsp fermented dried black beans, soaked in hot water for 5 minutes, rinsed, diced, and mashed
• 3 cloves of garlic, diced and mashed
• 1 teaspoon finely minced ginger
• 2 tbsp of scallions thinly sliced +  1 tbsp for garnish
• 2 1/2 tbsp soy sauce
• 1/2 tbsp of Sambal Oelek (more if you like it spicy)
• 1 tsp of sugar
• 1 cup of vegetable broth broth
• 1 tbsp neutral flavored oil (e.g. canola oil)

• 1 package of soft tofu, drained, and cut into cubes (You can use silken, but it will be a little harder to work with since soft tofu is slightly firmer)
• 2 tbsp cornstarch mixed with equal part water
• 1 dash of sesame oil

Directions:

• Heat a large pan over medium heat and add oil.
• Once the oil is hot, add the garlic, ginger, fermented black beans, and  scallions.  Cook until garlic and ginger is soft, but do not brown.
• Add Sambal Oelek to the pan and cook for a minute. 
• Add vegetarian minced meat to mixture and stir to combine.
• Add vegetable broth pan, soy sauce, and sugar.  Bring mixture to boil.
• Slowly stir in enough cornstarch mixture until thickened enough to coat a spoon.
• Add tofu and carefully stir mixture until tofu is warmed through being careful not to break the tofu.
• Stir in sesame oil. 
• Serve immediately topped with scallions.

Vegetarian Minced Meat

Vegetarian minced meat, what an invention.  Its not meat, but it has a similar texture and a taste that can mostly pass for meat.  Many times whenever you need minced meat, you can usually use the vegetarian alternative.

Here is a vegetarian minced meat option that I have used in a few Asian dishes that worked great.

New Vegetarian Section Coming

To all non-meat eaters, by request, I am starting a new vegetarian section putting up new vegetarian recipes and vegetarian-variants of existing recipes.  Hopefully these recipes will help us all eat and enjoy more vegetables.

Stay tune...

Kicked up Kirkland Signature Sweet Mesquite Seasoning

I really like the Kirkland Signature Sweet Mesquite Seasoning with its smoky flavor, but I always found it too strong to use alone.  So I decided create a rub using it as a component so I can keep its smoky essence, but balance it out with some sweet and spicy tones.  

Makes enough for a full rack of baby back ribs or half rack beef ribs.

• 1/4 cup of brown sugar
• 1 tsp cayenne
• 1 tbsp garlic powder
• 2 tbsp onion power
• 1/2 tsp cumin
• 1/2 tsp black pepper
• 3/4 tbsp kosher salt
• 1 1/4 tbsp Kirkland Signature Sweet Mesquite Seasoning

1. Thoroughly mix all ingredients
2. Store in air-tight container