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

Vegetable fried rice – Cơm rang chay

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Who says life is meaningless if you can’t eat meat ? I am saying that you will regret if you don’t try this recipe. Simple but tasty enough to lure your mouth.

Ingredients
– 2 cups cooked rice
– 2/3 cup assorted vegetables ( corn, sweet pea, green bean, carrot )
– 2 bulbs garlic, crushed
– 1 tsp cumin seeds
– 3 bulbs shallots, sliced
– salt and freshly ground pepper
– 3 tbsp olive oil

Method

– cook vegetables in salted boiling water for 5 minutes
– Heat a pan with oil until the oil is hot then fry the cumin seeds until fragrant. Add in garlic and shallot
– once garlic and shallot is soft (2-3 minutes), add in vegetables.
– stir fry vegetables for 5 minutes
– add in cooked rice. Stir fry the rice for 5 minutes more. Add salt and pepper to your taste.

Cobb salad – Salad Mĩ

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This week has been crazy for me as my stomach has felt upset every evening. Maybe I ate too much of beef that over supply the demand of meat of my body. Thus, I think of some salad that helps me balance the crazy stomach.

Cobb salad is an American salad that usually consists of Romaine lettuce, bacon, hard boiled egg, avocado, tomato, roasted chicken breast, blue cheese and red wine dressing. This salad takes you only 15 minutes to prepare, including boiling the egg and frying the bacon. In my version, I skip the bacon because I have eaten too much meat for this week and the dressing here is not 100 percent handmade. I mix a store-bought sweet Dressing and red wine. This is the fastest way for someone that does not have enough ingredients like garlic, herbs but still wants to enjoy this salad. In addition, I used assorted vegetables instead of only Romaine lettuce to satisfy my need for vegetables for this week.

Ingredients (for 2 servings)
– 1 avocado, pitted and diced
– 1 roman tomato, seedless and diced
– 2 hard boiled eggs, diced
– 1 big chicken breast
– blue cheese, crumbled as much as you like. I use only 1 tbsp for each person.
– vegetables for salad
– 8 tbsp of sweet dressing and 1 tbsp of red wine
– salt and pepper

Method
– Slice the chicken breast into 2 thinner pieces then season both sides of each with salt and freshly ground black pepper
– use 1 tbsp of olive oil to fry the chicken. Each side needs 4 minutes to cook. Don’t over cook chicken breast or it will be very dry
– slice the chicken breast
– divide all the ingredients, except the dressing and red wine, equally into 2 dishes. Arrange vegetables at the bottom and other ingredients on top to have a beautiful decoration
– combine red wine with dressing then drizzle into the salad 5 minutes before serving.

Spaghetti with butter white wine sauce and shrimp

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I wanna reconfirm that I do like spaghetti cooked with dry wine, and it’s unforgettable if white wine is combined with shrimp. You are wondering the outcome of that mixture, aren’t you ? I believe you will have no regret for making this dish.

Spaghetti is the most interesting pasta I like among the uncountable Italian noodle because spaghetti is not so thick like fettuccine but is firmer than linguine. I also like combining caramelized onion or anise with spaghetti. Try it and let me know your result.

Ingredients ( for 2-4 servings )
– 300 g dried spaghetti
– 1/2 cup dry white wine
– 9 jumbo shrimp, peeled
– 3/4 stick butter
– 1 anise, with white thinky sliced and green chopped
– 1 big red bell pepper
– salt and pepper
– 1 tbsp olive oil

Method
– grill the red pepper until it’s blackened outside then put it into a bowl and cover for 15 minute.
– after 15 minutes, peel the grilled pepper and slice it thinly.
– heat oil and add the white part of anise. Stir fry until it’s soft for around 15 minutes.
– cook the spaghetti in salty water for 10 minutes or until al dente
– add the shrimp and red pepper to the stir fried anise. Add in white wine and bring it to a boil. Cook the shrimp for 5 minutes then add in the butter
– stir in cooked spaghetti and green part of anise and cook for 1 minute. Add salt and freshly ground pepper to your taste
– serve warm

Egg beer – Kem trứng đánh bia

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If you are 18 enough and not driving a car, you can read this post of mine.

Beaten egg has lots of its application in alternative serving ways. You can not expect any drink that can be better than egg beer. The sweetness from sugar, the fatty from beaten egg yolk and the “sexy” from beer make the drink so perfect.

This recipe is so easy to make that it’s gonna take you less than 1 minute to make all the process. No harassment recipe always brings the best flavor to your taste.

Ingredients

– 3 egg yolks

– 1 can of cold beer ( 240 ml)

– 1/4 cup sugar, or less than 1/4 cup to your taste

Method

– Beat the yolks with sugar until well beaten and fluffy. There should be no sugar remaining in the beaten yolks

– Add cold beer and serve immediately.

Mango pudding – Chè xoài

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Fruit pudding is intricately delicious that I do not resist each time I finish my dinner. In Vietnam, the mango pudding has some derivatives in that they add a little of heavy cream on top so that each bite of this dessert has a fatter feeling than the original recipe. Depend on which type of mangoes you choose, you should adjust the amount of sugar added to the pudding. For me sugar added does not necessarily make the pudding so sweet because the fruit itself has its natural sugar.

This fruit pudding is easy to make and easy to eat. There is only one tip you should care here is that the chosen mangoes for the pudding. Mango should be ripe enough to have the best taste.

Ingredients (for 4 ramekins) 

– 3 ripe mangoes,

– 1/2 cup + 2 tbsp sugar

– 1/2 cup milk

– 1/2 cup heavy cream

– 1 3/4 tsp gelatin powder

– Extra heavy cream for serving

Method

– Peel mangoes and cut only the fresh flesh of them

– In a clean blender, puree the mangoes until smooth

– Sprinkle gelatin powder to the milk and cream. Let gelatin powder sit for 10 minutes. Note that gelatin powder has to be sprinkled onto the cold liquid. 

– Combine sugar, mango puree and gelatin mixture to a pan.

– Bring the mixture to a boil then remove the pan from the heat.

– Divide the mango mixture into ramekins or any kind of cups you like

– Refrigerate for at least 4 hours to let mango pudding set.

– Serve cold with heavy cream on top.

Japanese Ricotta cotton cheesecake

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You may like my recipe for Japanese Yogurt cotton cheesecake if you’re a big fan of this soft like cloud cheesecake. 

Last week when buying Ricotta cheese, I tentatively used it for making Lasagna, which is as old as a fairy tale; however, my store-bought Ricotta was too big to use it all since my baking pan was small enough for 4 persons. I quickly used the leftover for our dinner dessert and this cheesecake came to my head, unintentionally. Why ? I was watching Cooking with the Dog (Oh my, am I freely advertising this channel but Francis the dog is so cute that I like watching him again and again ) and thinking of something Japanese.

Not only is Ricotta cheesecake tangy but also sweet flavored. Ricotta itself is not as sour as the regular cheese so that Ricotta does not bring you the vinegar feeling. I like serving this cake with jam (ideally strawberry jam or preservatives) or blueberry or any kind of fruits that you like. Serve warm or cold has its own taste and sometimes, I’m so gluttonous that this cake has no chance to be served when it’s cold.

Ingredients

– 250 g Ricotta cheese

– 7 eggs, separated

– 80 g butter

– 1 tbsp amaretto

– 60 g cake flour

– 100 ml heavy cream

– 130 g sugar

Method

– In a double boiler, melt butter, amaretto, cheese and heavy cream with 30 g sugar until combined. Set the bowl aside for 10 – 15 minutes to cool down.

– Lightly beat the egg yolks then gradually mix in the cheese mixture.

– Sift the cake flour and gently fold in the yolk mixture.

– Use a fine mesh strainer, strain the yolk and cheese mixture to have a very fine mixture.

– Beat the egg whites with 100 g sugar at low speed until the beaten whites reach stiff peak.

– Use a whisk to fold the whites to the yolk mixture.

– Use bread pan (as I used here) or any mold you like to steam bake the cake at 300 F (150 C) for 1 hour and 10 minutes.

– Let the cake sit in the open oven for 5 minutes before unmolding. This technique can prevent the cake from shrinking.

Here’s my tutorial video for making this cake