SERVES FOUR

Ingredients

• 4 uncooked lobsters, about 450g/1lb each
• 4 uncooked crabs, about 225g/8oz each
• 600ml/1 pints/2.5 cups of beer
• 4 spring onions (scallions), trimmed and chopped into long pieces
• 4cm/1.5 fresh root ginger, peeled and finely sliced
• 2 green or red Thai chillies, seeded and finely sliced
• 3 lemon grass stalks, finely sliced
• 1 bunch fresh dill, fronds chopped
• 1 bunch each fresh basil and coriander (cilantro), stalks removed, leaves chopped about 30ml/2 tbsp nuoc mam, plus extra for serving
• juice of 1 lemon
• salt and ground black pepper

Directions:

1. Clean the lobsters and crabs thoroughly and rub them with salt and pepper.  Place them in a large steamer and pour the beer into the base.
2. Scatter half the spring onions, ginger, chillies, lemon grass and herbs over the lobsters and crabs, and steam for about 10 minutes, or until the lobsters turn red.  Lift them on to a warmed serving dish.
3. Add the remaining flavoring ingredients to the beer with the nuoc mam and lemon juice.  Pour into a dipping bowl and serve immediately with the hot lobsters and crabs, with extra splashes of nuoc mam, if you like.

Cook’s Tip
Whether you cook the lobsters and crabs at the same time depends on the number of people you are cooking for and the size of your steamer.  However, they don’t take long to cook so it is easy to steam them in batches.  In the markets and restaurants of Vietnam, you can find crabs that are 60cm/24 in in diameters, which may feed several people but require a huge steamer.  Depending on the size and availability of the lobsters and crabs, you can make this recipe for as many people as you like, because the quantities are simple to adjust.  For those who like their food fiery, splash a little chillies sauce into the beer broth.

Tweet This Post 

summer rolls

Ingredients

• 12 round rice paper
• 1 lettuce, leaves separated and ribs removed
• 2-3 carrots, cut into julienne strips
• 1 small cucumber, peeled, halved length ways and seeded, and cut into julienne strips
• 3 spring onions (scallions), trimmed and cut into julienne strips
• 225g/8oz mung beansprouts
• 1 bunch fresh mint leaves
• 1 bunch coriander (cilantro) leaves dipping sauce, to serve

1. Pour some lukewarm water into a shallow dish.  Soak the rice papers, 2-3 at a time, for about 5 minutes until they are plialbe.  Place the soaked papers on a clean dishtowel and cover with a second dishtowel to keep them moist.
2. Work with one paper at a time.  Place a lettuce leaf towards the edge nearest to you, leaving about 2.5cm/1in to fold over.  Place a mixture of the vegetables on top, followed by some mint and coriander leaves.
3. Fold the edge nearest to you over the filling, tuck in the sides, and roll tightly to the edge on the far side.  Place the filled roll on a plate and cover with clear film  (plastic wrap), so it doesn’t dry out.  Repeat with the remaining rice papers and vegetables.  Serve with a dipping sauce of your choice.  If you are making these Summer rolls ahead of time, keep them in the refrigerator under a damp dishtowel, so that they remain moist.

COOK’S TIPS

Vietnamese dipping sauce

• In Vietnam, these crunchy filled rolls are often served with a light peanut dipping sauce.  In Cambodia, they are accompanied by a dipping sauce called Tuk Trey (also the name of the national fish suace), which is similar to the Vietnamese dipping sauce, Nuoc Cham, excep that it has chopped peanuts in it.  They are, in fact, delicious with any dipping sauce.
• Rice papers can be bought in Chinese and South-east Asian markets.

VARIATION

This recipe only uses vegetables, which are cut into eqaul lenghts, but you can also add pre-cooked shredded pork, chicken or prawns to Summer rolls.

I hope you enjoy today’s recipes and have fun cooking, if any questions or more help, please feel free to leave comments or send an email to miss.nguyen@cooklot.com

Tuk Trey

Thank your visiting the site.  Have a nice day, I will be back with more fresh recipes!

Tweet This Post 

SERVES FOUR

INGREDIENTS

• 25g/1oz dried bean thread (cellophane) noodles
• 6 dried cloud ear (wood ear) mushrooms
• 450g/1lb fresh crab meat
• 15ml/1 tbsp vegetable oil
• 10ml/2 tsp nuoc mam
• 2 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 2.5cm/1 in fresh root ginger, peeled and grated
• 1 small bunch coriander (cilantro), stalks removed, leaves chopped
• 1 egg, beaten
• 25g/i oz/2 tbsp butter salt and ground black pepper fresh dill fronds, to garnish nuoc cham, to serve

1. Preheat the oven to 180 degree C or 350 degree F or Gas 4. Soak the bean thread noodles and cloud ear mushrooms separately in bowls of lukewarm water for 15 minutes. Squeeze them dry and chop finely.
2. In a bowl, mix together the noodles and mushrooms with the crab meat. Add the oil, nuoc mam, shallots, garlic, ginger and coriander. Season, then stir in the beaten egg.
3. Spoon the mixture into four small crab shells or use individual ovenproof dishes, packing it in tightly, and dot the top of each one with a little butter. Place the shells on a baking tray and cook for about 20 minutes, or until the tops are nicely browned.
4. Garnish with dill and serve immediately with a little nuoc cham to drizzle over the top.

Tweet This Post 

SERVES 4

Fragrant Harbour Fried Rice

INGREDIENTS

• 225g, 8oz/generous 1 cup long grain rice
• about 90ml/6 tbsp vegetable oil
• 2 eggs, beaten
• 4 Chinese dried mushroom, soaked for 30 minutes in warm water to cover
• 8 shallots or 2 small onions, sliced
• 115g/4oz cooked pork, cut into thin strips
• 115g/4oz Chinese sausage
• 30ml/2 tbsp light soy sauce
• 115g/4oz/1 cup frozen peas, thawed
• 2 spring onions, shredded
• 1-2 fresh or dried red chillies, seeded (optional) salt and ground black pepper fresh coriander leaves, to garnish

1. Bring a large saucepan of lightly salted water to the boil.  Add the rice and cook for 12-15 minutes until just tender.  Drain and leave to go cold.  Ideally use the next day.
2. Heat about 15ml/1 tbsp of the oil in a large frying pan over a medium heat, pour in the beaten eggs and allow to set without stirring.  Slide the omelette on to a plate, roll it up and cut into fine strips.  Set aside.
3. Drain the mushrooms, cut off and discard the stems and slice the caps finely.  Heat a wok, add 15ml/1 tbsp of the remaining oil and, when hot, stir-fry the shallots or onions until crisp and golden brown.  Remove with a slotted spoon and set aside.
4. Add the prawns and garlic to the wok, with a little more oil if needed, and fry for 1 minute.  Remove the prawns and garlic and set aside.  Add 15ml/1 tbsp more oil to the wok.
5. Stir-fry the shredded pork and mushrooms for 2 minutes; lift out and reserve.  Steam the Chinese sausage in a colander for 5 minutes or until it plumps up.  Trim and slice at an angle.
6. Wipe the wok, reheat with the remaining oil and stir-fry the rice, adding more oil if needed so the grains are coated.  Stir in the soy sauce, salt and pepper, plus half the cooked ingredients.
7. Add the peas and half the spring onions and toss over the heat until the peas are cooked.  Pile the fried rice on a heated platter and arrange the remaining cooked ingredients on top, with the remaining spring onions.  Add the chillies, if using, and the coriander leaves, to garnish.

COOK’S TIP

Rice cooked

There are many theories on the best way to cook rice.  This gives excellent results every time:  Put 225g/80z/generous 1 cup long grain rice in a sieve and rinse thoroughly in colde water.  Place in a large bowl, add salt to taste and pour in just under 600ml/1 pint/2.5 cups boiling water.  Cover with microwave film, leaving a gap and cook in a 675 watt microwave on full power for 10 minutes.  Leave to stand for 5 minutes more.  Cool, then stir with a chopstick.

I hope you will enjoy your fry rice, be sure to check out more and don’t forget to refer this site to your friends

Tweet This Post 

Mongolian Fire Pot

Mongolian fire pot also known as a Chinese hot pot or steamboat (in Singapore), this is  not unlike a fondue pot, in that it allows food to be cooked at the table.  The design is different from that of a fondue, however, as it consists of a central funnel, which is filled with burning charcoal, surrounded by a moat in which hot stock is placed.  The pot is placed in the centre of the table and guests cook small pieces of meat and guests cook small pieces of meat and vegetables in the hot stock.  Once these are all cooked and eaten, the stock is served as a soup.  There are several different models available, the most expensive being made of brass, while the cheaper ones are made of alumimium or stainless steel.

Tweet This Post 

Makes 3 Servings

Tuna Salad

1 6-ounce can water-packed solid albacore tuna, drained and flaked
1/2 cup sliced celery
2 tablespoons plus 1.5 teaspoons mayonnaise or reduce-fat mayonnaise (not nonfat)
1 tablespoon drained capers
1/2 teaspoon onion powder
6 (1/4-inch-thick) slices No-Knead Sandwich Bread

1. Combine all ingredients except bread and lettuce in small bowl; mix well.
2. Spread 1/3 tuna mixture on each of 3 bread slices.  Top with lettuce leaves and remaining bread slices.

NUTRIENTS PER SERVING

• Calories 261
• Total fat
• Protein 18g
• Carbohydrate 12g
• Cholesterol 31mg
• Sodium 560mg
• Fiber 2g

Have fun and enjoy your meal

Tweet This Post 

Serves 6

Kan Shao Green Beans

INGREDIENTS

• 175ml/6fl oz/3/4 cup sunflower oil
• 450/1lb fresh green beans, topped, tailed and cut in half
• 5×1cm/2 x 1/2in piece fresh root ginger, peeled and cut into matchsticks
• 5ml/1 tsp sugar
• 10ml/2 tsp light soy sauce
• salt and ground black pepper

VARIATION
This simple recipe works just as well with other fresh green vegtalbes such as baby asparagus spears and okra.

DIRECTION

1. Heat the oil in a wok.  When the oil is just beginning to smoke, carefully add the beans and stir-fry them for 1-2 minutes until just tender.
2. Lift out the green beans on to a plate line with kitchen paper.  Using a ladle carefully remove all but 30ml/2 tbsp oil from the wok.
3. Reheat the remaining oil, add the ginger and stir-fry for a minute or two to flavour the oil.
4. Return the green beans to the wok, stir in the sugar, soy sauce and salt and pepper and toss together quickly to ensure the beans are well coated.  Serve the beans at once.

Tweet This Post 

Sushi equipment

If you are going to make sushi properly, you will need a few simple piece of equipment.  A maksu, also known as a sushimaki sudare, is essential.  This is the bamboo mat, which is about the size of a table mat, that is used for rolling sheets of nori (seaweed) around vinegared rice and other fillings when making norimaki.

Sushi chefs spread the rice on the nori with their fingers, but this is a stick business and can prove tricky for the uninitiated.  A rice paddle or shamoji makes the job easier.  For pressed sushi, shaped moulds made from wood or plastic are very useful.

Tweet This Post 

The traditional Chinese steamer

The modern steamers is free-standing and made of aluminium, but the food cooked in a metal steamer lacks the subtle fragrance that a bamboo steamer imparts.  If you do hot have a steamer, you can improvise with a wok and a trivet.  Having a placed the trivel in the wok, fill it one-third full of water.

Tweet This Post 

2 packages (2 1/3 teaspoons) active dry yeast

No-Knead Sandwich Bread

3/4 cup warm water (110 to 115 degree F)
3 tablespoons canola oil
1 cup all-purpose flour
2/3 cup uncooked old-fashioned oats
1/4 cup soy flour
1/4 cup wheat gluten
1/4 cup sesame seeds
2 teaspoons sugar substitute
1 teaspoon salt

DIRECTIONS:

1. Stir yeast into water in small bowl; let stand 5 minutes.  Add oil.
2. Combine all-purpose flour, oats, soy flour, gluten, sesame seeds, sugar substitute and salt in food processor fitted with plastic dough blade.  Using on/off pulsing action, process until blended.
3. With processor running, slowly pour yeast mixture through feed tube; then using on/off pulsing action, process until dough comes together and forms a mass.  Unlock processor lid, but do not remove; let dough rise 1 hour or until double in bulk.
4. Spray 8×4x2-inch loaf pan with nonstick cooking spray.  Using on/off pulsing action, process briefly until dough comes together and forms a ball.  Turn dough onto floured work surface.  Shape into disc.  (Dough will be slightly sticky).  Roll dough on floured surface into 12×8-inch rectangle.  Roll up from short side; fold under ends and place in prepared pan.  Cover with towel; let rise in warm place 45 minutes or until doubled in bulk.
5. Preheat oven to 375 degree.  Bake 35 minutes or until bread is golden brown and sounds hollow when tapped.  Remove from pan and cool completely on wire rack.  Cut into 1/4-ich slices with serrated knife.

nutrients per serving
Calories:  51
Total  fat:  2g
Protein:  2g
Carbohydrate:  6g
Cholesterol:  0mg
Sodium:  79mg
Fiber:  1g

This is all I have for today, I hope you will enjoy your cooking.

Tweet This Post