Today, randomly I tried a mix of fruits that I just got from Paddy markets, with yogurt and it turned out very nice. Here are the ingredients:
- cherries
- grapes
- pears
- crunchy peaches
- greek yogurt
- creamy honey
- cookie and cream ice cream
Nguyên liệu:
1kg chuối sứ, 300g bột năng, 200g đường cát vàng, 2 thìa cà phê bột năng, 1 thìa cà phê muối, 2 thìa cà phê đường cát trắng, vani, mè trắng rang thơm, giã bể.
Thực hiện:
Dừa nạo cho vào nước ấm, vắt lấy 400ml nước. Chuối sứ cho vào nồi nấu cùng với 1 thìa súp đường vàng, đổ ngập nước. Khi nước sôi, để thêm 5 phút rồi vớt ra để nguội, xắt lát mỏng. Phần nước luộc chuối luợc qua rây, lường cho đủ 450ml nước, cho đường còn lại vào khuấy tan, để nguội.
Chuối xắt lát mỏng 2 ly. Khi nước luộc chuối nguội, cho bột năng vào khuấy tan, lược qua rây. Đặt lên bếp để lửa nhỏ, khuấy bột nóng là được. Cho vào chút vani, nhấc xuống cho chuối vào trộn đều. Thoa dầu vào khuôn, đặt vào xửng nước đang sôi để khuôn nóng lên thì lấy ra, cho hỗn hợp bột chuối vào dàn đều.
Đặt khuôn, hấp khoảng 30 phút hoặc khi bột trong là bánh chín, để nguội mới cho ra khỏi khuôn.
Nước cốt dừa đã vắt chừa lại 1/2 chén, pha với 2 thìa cà phê, vun bột năng, còn bao nhiêu cho vào nồi. Đặt nồi nước dừa lên bếp cho 1 thìa cà phê muối và 2 thìa cà phê đường cát trắng khuấy đều. Nấu vừa nóng, cho dừa có bột năng vào khuấy liên tục đến khi sôi là được. Khi dùng xắt miếng vừa ăn, cho vào đĩa chan nước cốt dừa lên, rắc mè.
Nguyên liệu gồm:
Sườn cừu Australia: 0,3 kg
Sốt tương ngọt Hoisin: 2 thìa
Tương ớt: 1 thìa
Dầu hào: 1 thìa
Bia đen: 200 ml
Gia vị khác: mì chính, ngũ vị hương, hành tím, mù tạt
Thực hiện:
Hành tím bằm nhỏ trộn đều với sốt tương ngọt Hoisin, tương ớt, mù tạt, dầu hào và 200ml bia đen, cho thêm ít ngũ vị hương, cho sườn cừu vào ướp cho thấm đều trong 20 phút. Sau đó nướng sườn trên lửa than hồng cho chín vàng. Sườn nướng chín ăn kèm với nước chấm sốt Hoisin và tương ớt trộn đều.
Điều đáng nói trong món ăn này là bia đen do chính Nhà hàng Hoa Viên sản xuất, theo công nghệ nấu bia truyền thống của vùng Pilsen (Cộng hoà Czech) và là mô hình nhà hàng nấu bia đầu tiên tại Việt Nam. Bia được sản xuất không qua bất kỳ một quá trình lọc, hấp và tuyệt đối không có phụ gia hoặc hoá chất bảo quản. Bia không lọc chứa rất nhiều albumin, nhiều vitamin B complex, rất có lợi cho sức khoẻHủ Tiếu Nam Vang
Phnom Penh Noodle Soup with Pork, Shrimp, Garlic and Shallot
Makes 8 bowls
6 pounds pork bones (neck, spine, or leg), in 2-inch pieces
5 quarts water
3 medium dried squid (2 ounces total), quickly rinsed
1/3 cup dried shrimp
1 large yellow onion, peeled and quartered
1-inch chunk golden rock sugar (about 1 ounce)
2 tablespoons salt
1 1/4 pounds pork loin, skin-on leg, or boneless shoulder, 2 by 4-inch pieces
Bowls:
¾ to 1 pound pork liver
1/3 cup Crispy Caramelized Shallot (reserve the cooking oil for cooking the garlic)
Canola or other neutral oil
3 tablespoons finely chopped garlic
½ pound ground pork, roughly chopped to loosen
¼ teaspoon salt
¼ teaspoon black pepper, plus extra for garnish
Cooked pork from the broth simmering
1 ½ to 2 pounds dried tapioca stick noodles or dried fettucine-size flat rice noodles (bánh pho), cooked in boiling water until al dente (5 to 7 minutes for the tapioca; 3 to 4 minutes for the rice noodles), drained, and flushed with cold water (keep tapioca stick noodles in a bowl of water to prevent sticking)
16 jumbo shrimp, peeled and deveined
Garnishes:
½ small bunch Chinese chives, cut into 1 ½-inch-long pieces (1 cup total)
1 small bunch Chinese celery, trimmed and cut into 1 ½-inch-long pieces (2 cups total)
2 cups bean sprouts (about 1/3 pound), picked over, washed, and drained well
2 or 3 hot Thai or serrano chiles, thinly sliced
2 or 3 limes, cut into wedges
Make the broth
1. In a stockpot (about 12-quart capacity) over high heat, bring the bones and water to a boil. Use a large spoon or ladle to skim any scum that rises to the top. Add the remaining ingredients. Once the broth returns to a boil, lower the heat to simmer for 1 hour.
At this point, the boneless pork meat should be slightly chewy but not tough. Press it and it should feel like the flesh at the base of your thumb. When it's cooked to your liking, use tongs to transfer it to a bowl of cold water. Let the meat soak for 10 minutes to prevent it from drying up and turning dark. Drain the meat and let it cool before refrigerating. Throughout this time, the broth should have continued to simmer. In total, the broth should simmer for 2 hours before it's done.
2. Strain the broth through a fine mesh strainer (or a coarse mesh strainer lined with cheesecloth) positioned over a large saucepan.
3. Use a ladle to skim as much fat from the top of the broth as you like. (Cool it and then refrigerate overnight to make this task easier; reheat before continuing.) Taste and adjust the flavor with additional salt and rock sugar. The broth should taste slightly too strong because the noodles and other ingredients are not salted. (Dilute with water if you've gone too far.) There should be about 4 quarts.
Prepare the toppings
4. While the broth simmers, poach the liver. Fill a saucepan halfway with water and bring to a boil over medium heat. Add the liver and lower the heat to gently simmer for about 15 minutes, or until the liver feels firm, like the flesh at the base of your thumb. Remove from the water and put in a bowl of water for 10 minutes to prevent it from drying up and turning dark. Drain the liver and store with the cooked beef.
5. Prepare the Crispy Caramelized Shallots if you haven't already, reserving the cooking oil in the skillet. Add extra oil so that there's about 3 tablespoons total. Heat over medium-low heat and add the garlic. Gently sauté, stirring frequently, until golden. Use a slotted spoon to transfer the garlic to a ramekin or small bowl. Set aside to cool.
6. There should be a good 2 tablespoons of oil in the skillet. If not, add a little extra. Heat over medium heat and add the pork, salt and pepper, stirring to break the pork up into small pieces. Cook, stirring, for about 3 minutes, or until the pork is cooked through. Transfer to a ramekin or small bowl. Set aside to cool. All of these toppings may be prepared in advance and refrigerated. Return to room temperature before assembling the bowls.
Assemble the bowls
7. Cut the pork and liver into thin slices, about 1/16 thick. For the best results, make sure they are cold. Have ready the shallot, garlic, ground pork, noodles, and shrimp for assembling the bowls. Arrange the garnishes on a plate or put them in small dishes and put on the table.
8. To ensure good timing, bring the broth to a simmer over medium heat while you are assembling the bowls. Add the shrimp and poach them for about 2 minutes, or until they have curled and turned orange. Remove from the broth and set aside.
9. At the same time, fill a large pot with water and bring to a rolling boil. For each bowl, place a portion of the noodles on a vertical-handle strainer (or mesh sieve) and dunk the noodles in the boiling water. As soon as they have collapsed and lost their stiffness (10 to 20 seconds), pull the strainer from the water, letting the water drain back into the pot. Empty the noodles into a bowl.
10. Top each bowl with sliced pork, liver and 2 shrimp. In the center add some cooked ground pork, fried garlic, and crispy caramelized shallot. Finish with a sprinkling of black pepper.
11. Raise the heat and bring the broth to a rolling boil. Do a final tasting and make any last-minute flavor adjustments. Ladle about 2 cups broth into each bowl, distributing the hot liquid evenly to warm all the ingredients. Serve immediately with the garnishes.
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