Vietnamese Bánh hỏi thịt nướng

Bánh hỏi is a Vietnamese dish consisting of rice vermicelli woven into intricate bundles and often topped with chopped scallions or garlic chives sauteed in oil, served with a complementary meat dish.

Thịt nướng mean grill or bbq meat . 

Bánh hỏi thịt nướng is a Vietnamese dish which suitable for weekend gathering food or can be a breakfast as well. It use the rice vermicelli match with the bbq meat and the Vietnamese sauce. 

This dish cooked by my sister in law them and it so delicious and i love it so much. Let see what have to prepared. 

Ingredient :
- 1kg lean pork meat , cut into cube size
- 1pack Bánh hỏi
- Salad vegetable
- Green Onion (chop it)

Marinate the pork meat :
- 1 cup shallot (fine chop)
- 3 glove garlic
- 1 cup lemongrass (fine chop)
- 2 tbsp fish sauce
- 2 tbsp sugar
- 2 tbsp honey
- 2 tbsp sesame oil

Instruction :
- Cut all the lean pork meat in cube size
- Mix all the marinate ingredient and add in the cube size lean pork and put aside at least an hour or
   overnight.
- Put the marinate pork with the bamboo stick then start bbq it until cooked.
- Boil a pot of hot water , add in all the Bánh hỏi and cook 1 min 15 second.
- Prepared a pot of cold water, take out the Bánh hỏi  and put into it.
- Soak a while and take it out and lay it out on other tray. After can roll up Bánh hỏi 1 by 1 and
  arrange on the plate.
- Heat 2 tbsp oil  and leave the fire then add in the chop green onion mix it well. After apply the
  green onion oil on top of bbq meat and the Bánh hỏi .
- This dish best serve with the below dipping sauce.   

Dipping sauce :
Vietnamese Sweet Sauce(Nuoc Cham )
Ingredient : 
- 2 Garlic ( fine chop)
- 1tsp sugar
- 200ml water
- 2tsp fish sauce
- 2tbsp Lime Juice
- 2chili padi (fine chop)

Instruction:
- Add fine chop garlic and sugar in bowl, keep mashing until sugar fully dissolved.
- Prepare another bowl, add in water, fish sauce, lime juice, fine chop chili padi and the mashed
  garlic and mix it well then can be served.

Indian Style Hot and Spicy Fried Chicken (Chicken 65)

Today i prepared a Indian Style Hot and Spicy Fried Chicken for the beer time cheer up . This dish also called Chicken 65. Why call Chicken 65 ? I already ask somebody, but they also no idea and just know it named from Indian, Chennai. 

This consider a simple finger food or starter in Indian Cuisine. Let's start it . 

Ingredient :

- 300g boneless chicken and cut in bite size

- 1/2 tsp salt

- 1 1/2 tsp ginger garlic paste

- 2 tsp chili powder

- 1/2 tsp pepper powder

- 2 tbsp plain yogurt

- 1 stalk curry leaf

- 2 pcs green chili and slide it 

- 2 tbsp corn flour

- 1 tbsp rice flour

Instruction:

- Put the boneless chicken into bowl, add in salt, ginger garlic paste, chili powder and yogurt , then 

  mix it well and marinate about 1 hr. 

- After an hour, add in the corn flour and rice flour into marinate and mix it well. 

- Heat oil and start for deep fried. Add in the chicken piece one by one and fried about 4 to 5 min on 

  medium heat fire. 

- Can put all the fried chicken on the kitchen paper to drain out the extra oil 

- Heat another pan with a tsp oil add in the curry leaf and slide green chili. 

- Fried 30sec until the aroma out then add in the fried chicken piece into pan and continues fried

  1 min then can be served. 

Steam Chicken

Simple and easy to prepare a steam chicken drumstick at home. Let's see the ingredient below.

Ingredient:

- 2 boneless full chicken drumstick

- 4 to 5 pcs red date, cut half and remove the seed

- 2 to 3 pcs YuZhu (Polygonatum odoratum)

- 2 tsp Salt

- 1/2 tbsp Shao Xing Wine

Instruction :

- Wash and clean the drumstick and use kitchen paper dry it.

- Apply salt at both side of chicken then add in the Shao Xing Wine, Yuzhun and Red date marinate

   about 20 min to 30 min.

- Transfer the chicken and the marinate source and arrange nicely on other plate and get ready to

   steam about 20 min to 25 min  .

Steamed Cod Fish

Cod fish have a lot of nutritional value and high protein and low fat. Let's use the simple way to cook the fish. 

Ingredient :

- 1 pcs Cod Fish 

- 2inch ginger (Slice it and cut in thin strips.)

- Spring Onion (Slice in strips)

- 10 pcs Wolfberry (soak in water) 

- 1 1/2 tsp ShaoXing Wine

- 1 1/2 tsp Soy Sauce 

- 1 1/2 tsp oil

Instruction:

- Wash and dry the cod fish.

- Apply the ShaoXing Wine at both side of cod fish

- Put some strips slice ginger at the bottom of fish and marinate some time.

- Add in Soy Sauce and some strip slice ginger on top of cod fish and steam about 7min.

- Add in the strip spring onion and the wolfberry on top of fish and cover the lid for another 2 min,

  then can be served.

Little Princess 2nd Year Birthday

This was the first time little princess celebrate her birthday in Malaysia. Since she born , all the while stay a Vietnam with her mum and mum's family . All the dissuasion and the preparation for the party started a month ago. My brother also arrange his parents in law fly from Vietnam also. In the meantime my sister in law also recommend her cousin to my another brother.

Total we invited around 70 person to attend her birthday party. We don't order the catering and we decide to cook all the food by our self. It really tired and need a lot of time. Lucky we have a master chef , he can help to prepare some marinate and cooked food a day before. So we can easy to prepare others.

We prepared the basic food like fried Meehoon, fried rice, curry chicken , Fried Chicken with Fermented , Kam Heong Lala , Fried dolly fish with thai sauce , Vegetables , Fruits and drinks. And the Jelly Hello Kitty Cake sponsor by my cousin.

Vietnamese Steam Rice Roll (Banh Cuon)

Since my sister in law stay with me, i always have chance to eat many different type of Vietnamese dish. Last week she cook a Hanoi food for us, it call Banh Cuon (Vietnamses Steam Rice Roll). It a bit similar like Hong Kong style Zhu Chang Fen . Just a filling and dipping sauce are different. Let's see her recipe to do this.

Filling Ingredient :

- 300g minced pork 

- 20g Wood Ear Fungus (soak in warm water for 30 minutes, drain then mince)

- 1pcs small onion (Dice it)

- 3 clove garlic (minced)

- 1/2 pcs carrot (dice it)

- 1pcs potato (peel then dice)

- 1tsp sugar

- 1tsp salt

- 1tsp black pepper

Batter Ingredient for wrap :

- 1 cup Rice Flour

- 1 cup Tapioca Flour

- 2 cup toom temperature water

- 2 cup boiling water

- 1/2 cup oil

Dish Preparation Ingredient :

- Fried Shallots

- Bean Sprout 

- Cucumber

- Coriander

- Vietnamese Sweet Sauce(Nuoc Cham )

Instruction :

- Mix minced pork, wood ear fungus, carrot and potatoes together and add in sugar , salt and black

  pepper marinate about 15 min.

- Heat the pant, add in garlic and onion fried until aroma out then add in the mix pork filling and

  cook it well then put aside. 

- Mix well the batter then rest about 20min

- Heat a non stick pan and brush with the oil, pour a scoop of batter with the circular motion until 

  the batter cover the whole pan surface.

- Cover it steam 1 min, then transfer to plate . Keep repeat the same step until the batter finished. 

- In the time waiting for steam process, can start to add in filling and roll it. 

  (Remember brush some oil on the plate before the Rice roll transfer to plate) 

- Place the steam rice roll on plate and add in bean sprout, cucumber , coriander beside the plate.

  Then add in the fried shallots on top of the steam rice roll and served together with 

   Vietnamese Sweet Sauce(Nuoc Cham ) .

Vietnamese Sweet Sauce(Nuoc Cham )

Ingredient : 

- 2 Garlic ( fine chop)

- 1tsp sugar

- 200ml water

- 2tsp fish sauce

- 2tbsp Lime Juice 

- 2chili padi (fine chop)

Instruction:

- Add fine chop garlic and sugar in bowl, keep mashing until sugar fully dissolved. 

- Prepare another bowl, add in water, fish sauce, lime juice, fine chop chili padi and the mashed 

  garlic and mix it well then can be served. 

Curry Chicken

90% Malaysian family also know how to cook curry chicken and some of them have their secret recipe also. This was my second time cooking curry chicken. When the first time i cook, the water too much, it look like can made curry noodle. This time i use different recipe to cook it. I always like to look for a simple and delicious recipe to cook for my family and share it to my friends.

Ingredient :

- 750g Chicken 

- 3 medium fine chop onion

- 3tsp ginger garlic paste

- 1/2tsp garam masala

- 4pcs cardamon

- 4pcs cloves

- 2pcs cinnamon sticks

Marinate Ingredient :

- 1/2tsp Turmeric powder

- 2tsp chili powder

- 2tsp coriander powder

- 1/2tsp cumin powder

- 200g plain yogurt

Instruction :

- Wash and cut the chicken in pieces, then marinate with the ingredient and set aside about 1hr.

- Heat a pot with oil, add in cardamon, cloves and cinnamon sticks. 

- Then add in fine chop onion cook until light brown (about 10 min)

- Add in ginger garlic paste and fry about 2 min then add in add in marinated chicken and cook  

   about 10mins.

- Turn to medium fire stew about 10 mins, then add in 1/2 cup water .

- Turn to low fire cook another 15mins, then can be served.  

Kam Heong La La (金香啦啦)

Coming soon we will have a party at home to celebrate my younger brother daughter birthday. It will be the first time birthday celebrate in Malaysia. We will try to prepare all the food by our self rather than call catering, this will be cost saving little.

Kam Heong La La may will be one of the dish prepared on that day party. So we start to sauce recipe and learn come from my second brother which be the chef at restaurant. Below is his recipe share to me.

Ingredient :
- 2kg La La (Clams)
- 2tbsp Dry Shrimp
- 2tbsp Curry Leaf
- 2tbsp fine chop shallots
- 1tbsp fine chop garlic
- 2tbsp fine chop lemongrass
- 3tbsp Spicy Prawn Chili Paste
- 1tbsp Oyster Sauce
- 2tsp Curry Powder
- 1tsp Sugar
- Pinch of salt
- 2pcs Chili

Instruction:
- Clean and scrub the shell of the clams ,then soak in salt water for 30 min . After rinse in cold water    and drained.
- Boil a pot hot water and add in the clams, cook about 2 min then drain the water and put aside.
- All some oil into wok and start stir fried dry shrimp, curry leaf  and Chili. Then follow by the fine
  chop ingredient.
- After add in all the seasoning ingredient and little hot water and keep stir fried.
- Add in the clams fried about 1mins than can be served.

Bubble Milk Tea

Bubble tea is a Taiwanese beverage, it also influx in to Malaysia. There also a lot of brand here and it become the trend of teenage. I also follow the trend, i was try to made at home and the taste not bad. 

Pearl Ingredient :

- 80g brown sugar

- 90ml water

- 150g Tapioca Powder

Syrap Ingredient:

- 100g Brown Sugar

- 350ml Water

Others Ingredient :

- Fresh Milk

Instruction : 

- Firstly we get ready the pearl ingredient , add brown sugar and water into pot and boil until the 

  brown sugar fully melted and leave fire.

- Portion by portion add in the tapioca powder and mix it well. ( Please take note make sugar the 

   brown sugar leave fire is boiled. This only can full cook the tapioca powder ) 

- Transfer the dough on the table and knead well. After start kneading the shape you like. 

- Second part boil about 1000ml water and put in all the pearl which kneaded. Cook about 15 to 

  20min , in between have to stir it, this to avoid the pear stick on the pot. 

- Prepare some cold water and transfer the cooked pearl into there. This step will let the pearl more

  elasticity. 

- Third part prepare the syrap with pearl. Add the brown sugar and water into pot and boil it. 

   After add in the pearl and keep cook until thick. In between the time remember keep stir it. If not 

  the syrap will be burn . 

- Remove the pearl with syrap to container. 

- Prepare a glass add in 3 tbsp pearl syrap and turn the glass side by side. 

  Then add in the fresh milk and can be served. 

Tom Yam Seafood Soup (Blue Elephant)

Last time when i in Thailand i bought some cooking ingredient . Tonight let's try the Tom Yam Soup paste from brand " Blue Elephant ".

Ingredient :

- 70g Blue Elephant Tom yam Paste

- 400ml Water

- Fish fillet

- Prawn

- Musse

- Sotong

- 1pc Chili Padi

- 1 1/2 tbsp lime juice

- 2 stalk lemongrass (Smack it)

- lime leaf (Slice it)

- 2 glove garlic ( fine chop)
- Pinch Salt
- pinch Sugar
- 1tbsp Fish sauce

Instruction :
- Add some oil into pot , stir fried the garlic , lemongrass and lime leaf
- Add in all the seafood and keep stir.
- Add in water and the paste to boil it.
- After boil add in the lime juice , salt , sugar and the fish sauce.
- Then can be served.

Asam Laksa

Asam Laksa is an authentic food in Malaysia . Every where you also can found it and it so delicious. After my sister in law stay with us, every Thursday she also wish to have a Asam Laksa from pasar malam. It maybe there have a ingredient she like and it make her miss her family . 

Tonight we try to cook Asam Laksa. Before we cook, we was thinking it will be hard for us. After we try it, really simple and just need some time to do the preparation .

This recipe enough for 4 to 5 person eat. Let's start cook.

Soup Ingredient :

- 1L Water

- 3pcs lemongrass (smack bottom)

- 1/2kg Kampung Fish

- 2 small bunch of Laksa Leaf (Vietnamese coriander) 

- 3pcs Asam Piece

- 100g Asam Jawa Tamarind paste ( Mix with 1L water)

- 1tsp salt

Paste Ingredient :

- 120g shallot

- 8 glove of garlic 

- 3pcs Chili

- 3pcs Dry Chili

- Belacan Paste (Shrimp paste)

- 1small pcs Turmeric Ginger

- 1small pcs Blue Ginger

- 10g Belacan Cube

Spices & Others Ingredient :

- 2 tbsp sugar

- 2 tsp Salt 

- 1 pack Laksa Noodle 

- 1/2pcs Onion (Slice)

- 1/4pcs Pineapple (Slice)

- 1/2pcs Cucumber (Slice)

- 1pcs Ginger Flower (Slice)

- 1pcs Chili (Slice)

- 1 Salad Vegetable (Slice)

- 4pcs lime

Instruction

- Ready the blended machine blended all the paste ingredient with little bit water, then put aside.

- After that start to cook soup. Boil 1 liter water together with the smacked lemongrass/ 

- Add in the kampung fish boil together until cooked. 

- Take out the cooked fish and remove the fish bone put aside.

- Leach the soup and cook again with Laksa leaf, Asam Piece and Asam Jawa Tamarind paste water

  and the blended paste.

- Add 1/2 kampung fish which already remove bone into soup and keep cook another 30 min with

  small fire.

- By the time slice all the embellishment.

- Ready another pot hot water to cook the laksa noodle. ( It for reduce the oil from laksa noodle and

  let it not stick together )

- After 30 min, can remove the laksa leaf and lemongrass from the soup 

- Prepare a bowl put in laksa noolde and add the fish meat on top of it. Then pour the soup and add in 

   all the embellishment ingredient. Then ready to served. 

Paste Ingredient 

Embellishment ingredient

Asam Laksa Soup ready to served.

A Super yummy Asam Laksa is get ready to serve. How many star you given for this?