Very lazy pickled hot jalapeno – ớt jalapeno muối chua đơn giản nhất

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Iam a crazy fan of jalapeno pickle. It’s not so hot to eat like other damn hot chili and it’s also sour enough to milden the fat of a hamburger. Jalapeno pickle works well with any instant bland noodle so that I feel more comfortable to eat that fat noodle every time I have no time to cook. And in some stormy snowy day like today, I feel even lazier. Sometimes Laziness brings me a new surprise.
I have liquid leftover from my last time store-bought jalapeno pickle and I was wondering if it can be useful for my fresh jalapeno in the fridge. We can’t know what it will be if we don’t give it a try. And the picture is my result. The taste is better than the storebought one and of course, it saves your money from leaving your pocket. Very easy and very quick.

Ingredients
- 2 – 3 fresh jalapeno, cut into 2 mm thick slides
- liquid from a store-bought jalapeno pickle

Method
- put all fresh sliced jalapeno into the liquid
- wait for 3 days and it’s ready to serve with anything that you desire to eat.

Bubble tea with coffee jelly and tapioca pearl – Trà sữa chân châu và thạch cà phê

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I was once a big fan of bubble tea when I was in my home country. However, I heard that the instant tea powder for making that magical tea is not safe for our health. Thus, craving for bubble tea makes me decided to challenge myself. I tried many ways, with many taste, and the conclusion I’ve got is that bubble tea is not hard to make. You can try any taste, as long as you like it, and you can even put into your bubble tea any types of sweet and chewy. Inspiration does not matter only in science or art, doesn’t it ?
My version is simple and easy to give a try for a starter. I made jelly coffee myself, only tapioca pearl I bought from an Asian grocery. Of course, tapioca pearl is not difficult to make if you are diligent after eating dinner. In fact, tapioca pearls are a mix of tapioca starch and cocoa powder. That’s easy, right ?
The tea mixture is just a combination of milk and tea. You can choose any flavored tea, such as Lipton, jasmine, matcha ( green tea)…

Ingredients ( for 6 servings)
- 1/2 package of tapioca pearl, boiled and drained
- 3/4 cup hot strong espresso
- 3/4 cup cold water
- 1/2 to 3/4 cup brown sugar
- 2 packages of gelatin powder
- 4 – 6 lipton tea bags
- 2 cups water
- 1 cup sugar
- milk

Method

- sprinkle gelatin powder into 3/4 cup cold water. Let it sit for 10 minutes to absorb water then add hot coffee and brown sugar in. Stir well and pour into a mold, or any bowl that you have. Refrigerate the jelly for 2-4 hours until the jelly is set. Use a knife to cut jelly into pieces
- bring to a boil 2 cups of water then add in tea bas. Let the tea sit for 30 minutes then squeeze all the water from the tea bags.
- add in sugar and stir tea well. Let it be refrigerated until cold

Assemble
- combine milk and tea by the ratio 1:1. Add in coffee jelly and tapioca pearls. Serve cold

Chicken stew with herbs – Gà tần thuốc bắc

It has been such a long time since I last met you. I am bringing to you a very special Vietnamese chicken stew. This stew is really healthy and as old people in my country said, chicken stew with herbs balances your energy.
Why is this stew special ? Because the chicken is cooked with a variety of herbs. You surely know about Vietnamese beef noodle soup, which the soup base is so decent that makes this soup unforgettable and distinguishable.
You may need only chicken wings and drumsticks because these parts of chicken are really delicious for making a stew. The fat from the chicken wings combining with the lean from drumsticks help us balance the bitterness from the herbs’ flavors. You might don’t like this soup first, but I bet you’ll wanna try it again. Mugwort is very bitter for someone who first tries this herb, even I hated this plant when I was a little child. So, you can use just a little bit of mugwort but never give up on this plant, otherwise, you won’t have the original of this chicken stew.

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Ingredients

- 3 pounds chicken wings and drumsticks
- 75 g longan ( long nhãn )
- 25 g rhizoma discoreae ( hoài sơn )
- 25 g coix lachryma-jobi ( ý dĩ )
- 50 g chinese date ( táo tàu đen )
- 25 g tankwe gin ( đương quy )
- 100 to 200 g mugwort (I used dried mugwort but the fresh one is the best )
- 3 cubes of chicken bouillon
- 1 litre water
- salt to your taste

Method

- marinate chicken wings and drumsticks with chicken bouillon for at least 1 hour before cooking
- saute chicken without oil for 5 – 10 minutes
- add water with herbs except mugwort
- bring to a boil and then simmer chicken for 1 hour then add mugwort
- simmer another 30 minutes and it’s ready for serving.

Orzo and spinach soup – Súp orzo và spinach kiểu Ý

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I do like Italian soup and make it all time either I or my husband craves for. I didn’t have kale to make a traditional version but spinach was not a bad idea at all. There would be less crunchy to your bite but soft to your teeth.

Ingredients

- 6 cup spinach leaves
- 3 Italian mild sausage, casing removed
- 1 garlic bulb, finely chopped
- 1/2 onion, chopped
- 1/2 tsp fennel seeds
- 1/2 to 3/4 cup orzo
- 8 cups chicken broth
- 1 tbsp olive oil
- salt to your taste

Method

- saute the chopped onion, garlic and fennel seeds in olive oil until soften, about 5 minutes
- add the sausages and break them into pieces. Saute the sausage until golden brown, abour 10 minutes
- pour in chicken broth and bring to a boil
- add uncooked orzo and simmer until orzo is tender but still crunchy for about 12 minutes. Orzo will absorb more broth so don’t overcook it.
- add salt to your taste
- add spinach and bring to a boil then remove the soup from the heat

Serve immediately when the soup is still warm.

 

Non-fat frozen strawberry yogurt – kem dâu sữa chua

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This quick and simple recipe can help me quench the hot weather this summer. Moreover, this frozen yogurt has no cream but it still has texture so that you would still feel crunchy from every bite.

Ingredients
- 1 cup non fat Plain yogurt
- 300 g frozen strawberry, hulled
- 1/4 to 1/3 cup granulated sugar, or sweeten to your taste

Method
- drain yogurt to squeeze out the extra water
- Put all ingredients in a blender and blend them until smooth
- check the sweetness of the yogurt and add more sugar to your taste
- put the yogurt mixture into the ice cream maker and do as the manufacturer’s guidance
- serve right away and store the yogurt in freezer.

Tiramisu layered cake – Tiramisu làm với bạt sponge cake

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Tiramisu is my all time favorite cake that spares me when I don’t have too much time for making a special cake. This cake is so popular that I think most of my readers know it. This time I made Tiramisu in an irregular way by using sponge cake as the base instead of lady fingers (or savoiardi ) . Well, the taste feels slightly different from the authentic cake. The sponge cake makes the cake lighter and easier to melt in your mouth.

Ingredients ( 9 inch round cake)

Sponge cake

- 4 eggs

- 200 g sugar

- 100 g cake flour

- 1 tbsp unsalted butter, melted

Tiramisu filling

- 1  8 oz mascaporne cheese at room temperature, homemade or storebought

- 1 1/2 cup heavy cream

- 3 egg yolks

- 1/4 cup and 4 tbsp Amaretto wine

- 1/4 cup and 1 tbsp sugar

- 1 cup brewed Espresso coffee or strong coffee

Method

Sponge cake

- Beat eggs with sugar until very fluffy (around 10-15 minutes if you use hand mixer or 5 minutes if you use stand mixer)

- Sift the cake flour and fold in the beaten egg gently.

- Mix butter with half a cup of the batter then finally fold in the remaining batter.

- Bake the cake at 350 F for 25- 30 minutes. The cake is done when the toothpick inserted comes out clear.

Tiramisu

- Leave a bowl that you use to beat heavy cream in the freeze for 30 minutes before you use it to beat the heavy cream

- In a double boiler, use a whisk to beat egg yolks with 1/4 cup sugar and 1/4 cup Amaretto until the yolks are beaten and sugar dissolves. This process takes around 10 – 15 minutes

- Let the beaten yolks sit for 30 minutes to cool down to room temperature.

- Beat the heavy cream with 1 tbsp sugar until stiff peak forms. Overbeaten heavy cream won’t let the cake set.

- Beat the mascaporne cheese and mix well with beaten cream and beaten yolks.

- Slice the cake horizontally into two equal layers.

- Mix 4 tbsp Amaretto with coffee. Drizzle the coffee mixture onto the cake layers so that the cake can absorb all the coffee mixture.

- Set 1 layer at the bottom of a springform pan and add in 1/2 cheese mixture. Sift the cocoa powder on the cheese mixture.

- Repeat the previous step for the second layer.

- Let the cake sit in the refrigerator for 6 hours before serve.

Spaghetti with anchovies and portobello mushroom – mỳ spaghetti với sốt anchovy và nấm portobello

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I made this recipe randomly when my refrigerator left me only anchovies in oil and one sweet onion, but thank for my ignorant time, this recipe is good enough to make me decide to cook this spaghetti again. The anchovy flavor is quite strong, making the spaghetti has the unique flavor. I do think for someone that is fed up with the red sauce spaghetti, give this dish a try and you will see that any food can be boring except the spaghetti. You can create any flavored spaghetti as long as our earth still has something that is edible.

Ingredients
- 250 g dried spaghetti
- 1 sweet onion, thinly sliced
- 3 big portobello mushroom, sliced
- 150 g salted anchovies in olive oil
- salt and freshly ground black pepper

Method

- reserve 2 tbsp of olive oil from salted anchovies then add the oil to a shallow pan, cook the sliced onion in medium heat until the onion is soft , around 5-10 minutes
- add in the mushroom. Stir for 3 minutes until the mushroom is soft and the water from mushroom comes out.
- meanwhile cook the spaghetti in salted water until al dente ( about 5-7 minutes)
- when the onion and mushroom are soft, add in the anchovies. Stir well for 1 minutes until the anchovies become a paste
- add in the spaghetti and mix well
- add freshly ground pepper. Add more salt if needed.
Serve immediately