QQ Bakery Mango Fruit Cake.
Made with fresh yellow mangoes! The cake was very good, I like it.
May 21, 2011
Chuc Mom Sinh Nhat Vui Ve!
Happy 58th Birthday to my amazing, loving, and beautiful mother.
QQ Bakery Mango Fruit Cake.
Made with fresh yellow mangoes! The cake was very good, I like it.
QQ Bakery Mango Fruit Cake.
Made with fresh yellow mangoes! The cake was very good, I like it.
May 18, 2011
Music Update!
Wedding bells are in the air! Less than two month's before the sister's big day. The playlist has been updated with happier songs (so hard to find!). Also updated with songs I've just recently come across like Reno Binh's Se Mai Yeu Em - love it!. And I brought back modern and traditional favorites.
Enjoy!
Enjoy!
May 13, 2011
Simmered Fish | Ca Kho Xup
I learned how to make this from my mom a couple years ago. It's kinda like sour fish soup (Canh Chua Ca) meets braised fish (Ca Kho). The ingredients are similar to those of the soup, but with a small amount of cooking liquid like a braise. You can tweak it with your choice of vegetables normally used in sour fish soup (pickled mustard, bean sprouts, celery, etc).
Prep Vegetables: Sliced shallots, crushed garlic, cut scallions, sliced pineapple, tomatoes, and sliced bamboo shoot. I like to use the young yellow bamboo shoot (fresh or canned), not the sour white bamboo shoot for the dish.
A clean firm fish cut into steak size pieces and seasoned with fish sauce, sambal chili paste, salt, black pepper, and chili flakes. I'm using my favorite fish, Pompano.
As usual, infuse the oil, shallots, and garlic. Heat oil first, brown the shallots, add the garlic, and then a little sambal chili paste. (careful - sambal paste might start spattering in the oil!)
Add the pineapple.
After a quick stir of the pineapple, move the mixture to one side area of the pan to make room for the fish. Sear the fish steaks.
After searing the fish, layer the shallot/pineapple on top of the fish and deglaze with 1 cup of water.
Layer on the bamboo shoot and a sprinkling of chili flakes.
Layer on the sliced tomatoes.
Cover and simmer until the fish is cooked; about 10 minutes depending on the size.
Garnish with cut scallions and or cilantro.
Serve with rice. Simple flavors and refreshing!
Prep Vegetables: Sliced shallots, crushed garlic, cut scallions, sliced pineapple, tomatoes, and sliced bamboo shoot. I like to use the young yellow bamboo shoot (fresh or canned), not the sour white bamboo shoot for the dish.
A clean firm fish cut into steak size pieces and seasoned with fish sauce, sambal chili paste, salt, black pepper, and chili flakes. I'm using my favorite fish, Pompano.
As usual, infuse the oil, shallots, and garlic. Heat oil first, brown the shallots, add the garlic, and then a little sambal chili paste. (careful - sambal paste might start spattering in the oil!)
Add the pineapple.
After a quick stir of the pineapple, move the mixture to one side area of the pan to make room for the fish. Sear the fish steaks.
After searing the fish, layer the shallot/pineapple on top of the fish and deglaze with 1 cup of water.
Layer on the bamboo shoot and a sprinkling of chili flakes.
Layer on the sliced tomatoes.
Cover and simmer until the fish is cooked; about 10 minutes depending on the size.
Garnish with cut scallions and or cilantro.
Serve with rice. Simple flavors and refreshing!
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