pintsized

soak mushrooms

Fry tofu puffs in canola oil

add 1 clove minced garlic

add mushrooms (do not wring out)

add sauce

sauce:

1 t cornstarch mixed with 1 t water

1 c chicken broth (or vegetable)

3 T soy sauce

2 T oyster sauce

1 T sesame oil

1 t rice wine

2 t sugar

1/4 t salt

1 package gyoza wrappers

1 lb raw shrimp

2/3 pound pork

2 T soy sauce

1/2 t kosher salt

2 T cornstarch

1 teaspoon freshly grated ginger

1 tablespoon rice wine (or dry sherry)

for the slurry: 1 tablespoon cornstarch mixed with 1/4 cup water in a small bowl
water

cooking oil

Dipping Sauce
1/4 cup soy sauce
2 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon red vinegar

1 minced garlic clove

Heat 1/8 inch of oil in a large nonstick skillet. Stand one-fourth of the pot stickers upright in the pan and cook over high heat until lightly browned, about 3 minutes. Add 1/2 cup of water to the skillet, cover and cook until the filling is firm, the wrappers are translucent and the water is nearly evaporated, 5 minutes. Remove the lid and cook until the bottoms of the pot stickers are crisp again, about 2 minutes longer. Transfer the pot stickers to a plate and serve right away, with Dim Sum Dipping Sauce. Repeat with the remaining pot stickers, serving them as you go.

2 scrambled eggs

3 cloves garlic

2 cups cooked rice, day old

3 oz tomato paste

3 T fish sauce

salt to taste

pepper to taste

soy sauce
oyster sauce
brown sugar
ginger
straw mushroom (canned)
season fish with salt and fry in oil

we served with red shrimp curry (taro root, butternut squash, sweet potato)

3 T vietnamese curry powder
2 T shrimp paste
2 T turmeric
1 T coriander
2 T sugar
splash of fish sauce
1.5 c chicken broth
white pepper
salt

1. saute garlic, white onion (thinly sliced) in lots of oil til fragrant
2. Stir fry crab (cracked and broken, shell on) until cooked (4 min) on low, careful not to burn the garlic
3. Add sauce mix above.
4. Add a bit of water for steam (a few spoonfuls) and cover to cook through (3 min).
5. Add green onion and thinly sliced jalapeno if desired.

First time we made this, I used red thai curry paste instead of vietnamese ca ri powder + shrimp paste because we didn’t have any one hand. Eat with rice.

Turned out pretty close to what I remember from childhood. yay :)

I think K used this wandering chopsticks recipe:

For a 6-quart pot, you’ll need:
1 lb beef stew meat
1 lb oxtails, or substitute with 1 lb short ribs or another 1 lb of beef stew meat
1 tblsp annatto seeds
1/2 cup all-purpose flour
2 stalks lemongrass, bruised
2-inch knob ginger, cut into big slices
1 stick of cinnamon
3 star anise
1 bay leaf
2 tsp Chinese 5-spice powder
2 tsp Ca Ri Ni An Do (Vietnamese Indian Madras Curry Powder)
2 tblsp Nuoc Mam (Vietnamese Fish Sauce)
2 tsp salt
6-oz can tomato paste
2 carrots, cut into 2-inch chunks
3 potatoes or more, cut into 2 -inch chunks
1 cup pearl onions, or 1 large onion, cut into 2 inch chunks


Read more: http://wanderingchopsticks.blogspot.com/2009/01/bo-kho-vietnamese-beef-stew.html#ixzz15LEXHUr3