Buzz
1. Omelette Rice
Ingredients:
- Sauce: Butter... 5g - Onion (chopped) - Ready-made hayashi beef sauce: 1 pack - Tomato sauce
- Chicken Rice: Butter 5g - Chicken thigh meat 50g - Onion (finely chopped) - Tomato sauce - Rice 150g
- Egg: 2 - 1 tablespoon milk - Cornstarch: 1 tablespoon
- Favorite herbs
- Butter: 10 g
Instructions:
- Chop the chicken and half an onion, slice the remaining half.
- Put butter in a hot pan and sauté the chopped onion.
- When ready, add the hayashi beef sauce and tomato sauce and stir well. Heat the pan, melt the butter, add the chicken and finely chopped onion, then add the tomato sauce and sauté.
- Beat the eggs in a bowl, add cornstarch and milk.
- Heat the pan and butter over low heat. Pour the eggs into the pan and place the chopsticks right in the middle of the egg before turning off the heat. Place the pan on a flat surface and rotate it while still holding the chopsticks in place.
- Place the egg on a prepared plate of rice, sprinkle with some herbs, and you're done.
2. Beef Egg Noodles
Ingredients:
- 300g beef, thinly sliced
- 1 egg
- 30g chopped green onions
- 2 bundles of small noodles
- Broth ingredients: 250ml water; 250ml chicken broth; 2 cloves garlic; 1 onion; 4 tomatoes; 30g tomato sauce (ketchup); 5g salt; 2.5g sugar
Instructions:
- Rinse the tomatoes and cut into bite-sized pieces. Peel the onion and slice into medium-sized pieces.
- Make the broth: Heat some cooking oil in a pan, sauté the garlic until fragrant, add the onion and sauté until translucent. Then add the tomatoes and tomato sauce.
- Stir well and cook until the tomatoes are soft. Add the chicken broth and water, simmer for 20-30 minutes, season with salt and pepper to taste.
- Bring a pot of water to a boil, cook the noodles according to the package instructions.
- Then transfer the noodles to the broth, cook for about 2 minutes, then add the beef, crack the egg on top, and serve.
3. Stir-Fried Pork Liver Rice
Ingredients:
- 1 bowl cold rice
- 200g fresh pork liver
- 200g Chinese mustard greens
- 80g carrots; 5g seasoning powder; 5g salt; 5ml soy sauce; 5g cornstarch; 5ml cooking wine
Instructions:
- Slice carrots and pork liver into small square pieces.
- Soak the liver in water for 15 minutes, then rinse until no blood remains, and set aside in a bowl.
- Mix salt, soy sauce, cornstarch, and cooking wine in the bowl with pork liver.
- Rinse the Chinese mustard greens, blanch in boiling water, then soak in cold water. After that, chop finely.
- In a hot pan, add a little oil, then fry the pork liver until golden brown, then transfer to a bowl and set aside.
- In the same pan, add carrots and stir-fry, then add rice and stir for 5 minutes until the rice firms up.
- Add liver and Chinese mustard greens, season, and stir for a few minutes.
- Transfer the stir-fried pork liver rice to a plate and enjoy!
4. Stir-Fried Egg Rice
Ingredients:
- 3 bowls of rice (for two servings of fried rice)
- 2-3 large eggs
- 2-3 sprigs of finely chopped green onions
- 1 tablespoon soy sauce
- Vegetable oil
- Salt, pepper; 1/2 tablespoon sesame oil; 1/2 teaspoon white sesame seeds
Instructions:
- Finely chop the green onions. Crack the eggs into a bowl and beat evenly.
- Heat 2 tablespoons of cooking oil in a pan. Add 2/3 of the chopped green onions and sauté until fragrant. Reduce the heat, then add the beaten eggs and stir evenly without letting the eggs dry completely, then transfer the eggs to a plate.
- Turn the heat to high, add 2 tablespoons of oil and the remaining chopped green onions to the pan, sauté until fragrant, then add the soy sauce. Add the rice and fry until the rice firms up.
- Then return the eggs to the pan, stir-fry until the eggs stick to the rice. Add salt, pepper, sesame oil, and sesame seeds, and stir well to finish.
5. Shrimp and Mushroom Vermicelli Soup
Ingredients:
- 12 shrimp, peeled, and cleaned
- 1 bundle of small green bean vermicelli (purchased at the supermarket)
- 5 fresh shiitake mushrooms, sliced diagonally on the cap to create a flower shape
- 1 tablespoon cooking oil, 2 cloves of minced garlic; 2 slices of ginger; 1 tablespoon finely chopped green onions; 1 teaspoon salt; 1 tablespoon light-colored soy sauce; 1 tablespoon cooking wine; 1 cup water; 1 teaspoon black pepper
Instructions:
- Soak the vermicelli in clean water for about 15 minutes until soft. You can soak them in warm water for quicker softening.
- Then, drain the vermicelli in a colander to remove excess water.
- Heat the cooking oil in a pan, then add minced garlic, ginger, and finely chopped green onions to sauté until fragrant. Add the shrimp and stir-fry until they turn pink.
- Heat a clay pot, then layer the vermicelli inside, followed by mushrooms, shrimp, and the remaining ingredients.
- Cook for 5 minutes, then add finely chopped cilantro and finely chopped green onions on top for garnish, and turn off the heat.
6. Egg and Vegetable Salad
Ingredients:
- 200 grams lettuce - 1/2 avocado
- 1/4 eggplant
- 1/4 onion
- 2 boiled eggs
- 4 baby eggplants (or 1/2 regular eggplant)
- 1 tablespoon lime juice
Instructions:
- Thinly slice the onion and eggplant, then sauté briefly in a hot pan.
- Thinly slice the avocado.
- Next, place all the vegetable ingredients in a large bowl, mix well.
- Finally, halve the boiled eggs and place them on top before serving.
Tasty shredded pork sandwich rolls
Ingredients: 185g wheat flour, 2 seaweed sheets, 2 small chopped spring onions, 25g room temperature butter, 4g yeast, 1 chicken egg, 30g sugar, 100ml warm water, a pinch of salt, shredded pork, mayonnaise. Method: Mix wheat flour, yeast, salt, and sugar. Add the egg and knead. Then add warm water and knead for 10 minutes. Finally, add butter and knead until smooth. Cover the dough with a damp cloth and let it rise for 45 minutes. After rising, knead the dough again and roll it thin. Place on a baking tray lined with parchment paper. Cover with a cloth and let it rise for 20 minutes. After 20 minutes, remove the cloth and prick the dough with a fork. Then sprinkle chopped spring onions and a little mayonnaise on top. Preheat the oven to 180°C for 15 minutes. Then bake the bread for 12-15 minutes until golden brown. Remove from the oven, place seaweed sheets on the inside, and quickly roll it up while still hot.
Delicate steamed rice rolls
Ingredients: 150g rice flour, 100g tapioca flour, 850ml water, 3 tablespoons cooking oil, 1 teaspoon salt, 300g pork, 3 large wood ear mushrooms, 1 lime, 1 garlic clove, 1 chili pepper, water, black pepper, salt, seasoning powder, fish sauce. Method: Marinate the pork with dried shallots, 3 tablespoons seasoning powder, 1 tablespoon fish sauce. Soak the wood ear mushrooms in warm water for about 5-10 minutes until soft, then wash, remove the stems, and finely chop. Then sauté the garlic until fragrant, add the pork and wood ear mushrooms and stir-fry together. Season again to ensure the meat is firm and flavorful. Turn off the heat and let the meat cool. Prepare the rice roll batter according to the instructions on the packaging. However, you can adjust the amount of water to your liking. Use a non-stick pan to spread the batter. You can use a piece of paper towel to spread a little oil, then spread it around the pan to make spreading easier. Put a tablespoon of batter into the pan and swirl it evenly around the pan, then cover for 15 seconds to cook the batter. The thinner you spread the batter, the better the rolls will taste. Place the filling in the middle of the roll and roll it up. Prepare the dipping sauce by mixing: 1 tablespoon rice vinegar, 1 tablespoon fish sauce, 1 tablespoon sugar, 6-7 tablespoons water.
Savory cassava sticky rice
Ingredients: 1 cassava (about 500g), glutinous rice, pork fat, spring onions, dried shallots, Chinese sausage (optional). Method: Peel and wash the cassava, cut it lengthwise to remove the woody part, then cut into small pieces for quicker cooking. Soak the cassava in rice washing water with a little salt for 4 to 6 hours to remove its toxins. Soak glutinous rice in clean water for 4 to 6 hours to make delicious rice. Dice the pork fat into small pieces. Dice the Chinese sausage with your fingers. Peel and slice the dried shallots. Chop the spring onions finely. After soaking the glutinous rice and cassava, drain them well. Then mix the glutinous rice with cassava and add a teaspoon of salt, mix well. Fry the pork fat in a pan until it turns into lard, then remove the crispy bits and set aside. Use the remaining lard to sauté the dried shallots until fragrant. Stir-fry the Chinese sausage in the lard and set aside. Pour the remaining lard into the pan with the spring onions and a tablespoon of delicious fish sauce, then quickly add the crispy pork fat bits, stir, and turn off the heat. The cassava sticky rice is cooked when the rice and cassava are soft. During the cooking process, if you want the dish to be tastier, prepare an additional tablespoon of coconut milk to pour over the surface of the sticky rice and mix well to add a delicious coconut flavor.
10. Delicious Rice Cake
Ingredients:
- 200g glutinous rice flour (for 6-8 pairs)
- 20g plain rice flour; 200g unsweetened fresh milk; a pinch of salt; 200g Vietnamese pork sausage or ham
- Fresh banana leaves
Directions:
- Clean banana leaves, cut into 8×8 cm squares, then lightly grease with some non-stick oil. Slice the sausage or ham into thin pieces.
- Combine glutinous rice flour, plain rice flour, and salt in a bowl. Gradually add milk and mix until a smooth dough forms, not sticky to touch.
- Divide the dough into 12 or 16 equal portions, roll into balls, then flatten into discs and place onto banana leaves.
- Steam the cakes over boiling water for about 8 minutes until cooked. Once cooked, let them cool slightly, then sandwich the sausage or ham between two cakes.
