Thit Kho Trung

Instant Pot Thit Kho (Vietnamese Stewed Pork in Caramel Sauce)

First time making a dish in instant pot!!!

Ricky Ly’s Special Instapot Thit kho trung*

The meat came out super tender!!!!

6 Eggs - add 1 cup water to the ip, set to egg setting low (4min) , quick release then put eggs in cold water and peel or use stovetop

In the instant pot
add
cut 1-5 inch sections of pork belly or pork shoulder 2 lbs
Add Cooked eggs
1/2 can of coconut water
Four table spoons of fish sauce
Three tablespoons of sugar
Two table spoons of soy sauce
One tablespoon honey or caramel sauce
1/4 tablespoon chicken flavoring
One half onion slice
One thumb ginger

Set IP to Stew setting for 10 minutes
NR for 20 minute

Add soy sauce for coloring
Set to saute setting if you want thicker sauce

Enjoy the most tender thit kho trung ever and tell your momma u know how to cook now

Xin cam on quy vi

Ingredients:
2-3 pounds skin on boneless pork butt (can substitute boneless pork butt)
3 TB Fish Sauce
8 Eggs
1 shallot or half an onion, sliced
2 tsp minced garlic
3 TB Sugar
2 tsp oil
1 fresh coconut or 1 can CoCo Rico soda or 1 bottle Zico coconut water
Salt and black pepper

Directions:
1) Slice pork into 2” x 3” pieces
2) Marinate in fish sauce, black pepper, and sliced shallot or onion for 30 mins to overnight
3) Using the 5-5-5 method, hard boil your eggs in the Instant Pot (on a trivet and one cup of water in the bottom, steam for 5 minutes, NPR for 5 minutes, dunk in ice bath for 5 minutes). Rinse and dry out inner pot when done.
4) On a stove top burner, add sugar and oil over high heat. Sugar will melt and start to caramelize, pull when it starts to foam and pour into instant pot that has been set to sauté
5) Add marinated pork mixture, stir to coat and partially brown the pork
6) Add the coconut water and cover with more plain water if necessary
7) Add eggs and stir the pot
8) 45 to 50 minutes Manual High Pressure, 15 minutes natural pressure release
9) Taste and season the broth, serve over hot white rice

Banana Chocolate Chip Bread w/ sour cream

Makes one loaf
Bake time: 60 mins

Ingredients:
1/4 cup unsalted butter melted butter
1/2 cup sugar
1/2 cup brown sugar
1 cup banana (3 ripe bananas)
1 tsp vanilla
1/2 cup sour cream
2 eggs
1.5 cups of flour
1 tsp baking soda
sprinkle cinnamon
1/4 tsp salt
1 cup chocolate chips

Directions:
Preheat oven to 350 degrees. Spray loaf pan with cooking spray. Beat together sugar and melted butter. Add eggs, banana, sour cream and vanilla. Blend well. Add dry ingredients to wet mixture. Bake at 350 for 50-60 minutes

Honey Garlic Teriyaki Chicken Thighs Crock Pot

Serve over white rice and side of sauteed green beans. 

Prep time: 5 mins
Cook time: 6 hours
Total time: 6 hours 5 mins
Easy crock pot recipe for chicken thighs cooked in an incredibly delicious honey-garlic sauce.
Serves: 4

Ingredients:
1/2 cup teriyaki sauce
1/2 cup ketchup
1/3 cup honey
4 cloves garlic, minced
2 tablespoon parsley
1/2 teaspoon oregano
4-6 chicken thighs


Directions:

1. Arrange chicken thighs on the bottom of your slow cooker; set aside.
2. In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined.
3. Pour the sauce over the chicken thighs.
4. Close with a lid and cook for 6 to 7 hours on LOW, or 4 to 5 hours on HIGH.*
5. Remove lid and transfer chicken to a serving plate.
6. Spoon the sauce over the chicken and sprinkle with toasted sesame seeds.
7. Serve

Simple Sautéed Bok Choy

Servings: 2-4
Time: 10-15 minutes

Can be used as side dish or main dish.

Ingredients:
1 bag of bok choy (about 1.5 pounds)
    Cut about 1/4 inch off the bottom of each plant. Rinse thoroughly to get rid of the dirt in between the stems. Cut them crosswise into 1-inch pieces, keeping the stems and leaves separate.
Olive Oil
3 cloves of garlic
salt
Fish Sauce
*can add chicken or mushrooms, bell peppers, or baby corn.
*can add ginger as option

Instructions:
1. Preheat wok over medium heat. Swirl in the oil and wait until it starts to shimmer. Add the garlic and stir for 15-30 seconds until fragrant.
2. Raise the heat to medium-high, throw in the stems and toss to coat with oil and garlic. Add the mushrooms at this point or red bell peppers, add the leaves and toss until the leaves are just wilted.
3. Add the salt and stir until some liquid has been released and add fish sauce as desired. Add a tablespoon or 2 for more sauce. Serve immediately.

Nutella Banana Puff Pastry Triangle Dessert

Serves 12

Ingredients:
1 egg white with 1 tbsp water, whisk.
1 box puff pastry
12 teaspoon nutella
2  ripe bananas, sliced
powdered sugar



Directions:
1. Preheat oven to 425 degrees.
2.Follow puff pastry directions to thaw. Cut puff pastry into 3-4 inch squares. You should have 16.
3. For each square, scoop 1 teaspoon nutella in the center of the pastry and add 3-4 slices of bananas on top of the nutella.
4. Brush all sides of pastry with egg white mix.
5. Fold pastry over filling to create a triangle.
6. Crimp the edges with a fork to seal. Prick the top of each pastry and brush each with egg white.
7. Place the desserts on a non-greased pan and Bake for 18-20 minutes or until brown.
8. Let cool for 5 minutes and sprinkle powdered sugar.

*serving suggestion: Serve with a scoop of your favorite ice cream.

Chicken Breast Phyllo Wrap

Inspired by Liza Nealon. *****


Serves 8

Ingredients:
1 box of Athen's Phyllo dough
4 chicken breasts (Cut chicken breasts in half hamburger way)
Asparagus trimmed to length of chicken breasts.
8 slices of Havarti Cheese
Can add crispy bacon if desired
Melted butter
Salt and Pepper




Directions:
1. Cut chicken breasts in half (hamburger way)
2. Preheat oven to 350 degrees Fahrenheit.
3. Melt 5 tablespoons of butter
4. We are going to be using 6 phyllo dough sheets for each wrap. Brush every 2 phyllo dough sheets with butter.
5. Place 4 or 5 asparagus sticks down in the middle, next place the cheese, (can add the crispy bacon here if you have it) and then chicken (salt and pepper) and fold the sides of the phyllo over the chicken, envelope style.
6. Continue with remaining chicken breasts.
7. Brush each wrap with left over butter.
8. Bake for 45-60 minutes or until browned.

Serving suggestions: Mashed potatoes  w/ gravy and salad or steamed broccoli and carrots.

Chicken Pot Pie in Puff Pastry

In this picture, the recipe was doubled and I used 1.5 puff pastry sheets for a 9x13 inch dish.

Serves 1-9 inch Pie

 *****

Ingredients:

2 chicken breasts diced

1 small onion diced

1 cup frozen vegetable medley

1 cup diced mushrooms

2 tbsp lawry's season salt

1- 1/2 cup whole milk

1tbsp fresh parsley

2 tbsp corn starch

olive oil

1 tbsp cold water

1 egg white
1 box pepperidge farm puff pastry (follow directions on box)

Directions:

1. Prepare puff pastry as directed on box.

1. Season diced chicken with lawry's season salt.

2. Heat large pot to medium heat. Add olive oil and cook diced chicken and set aside.

3. Use the same large pot and saute onion, vegetables, and mushrooms for 5 minutes.

4. Sprinkle 1-2 tbsp of corn stach over veggies, mix well then pour milk into pot. Continue to stir and then stir in cooked chicken for 5 minutes until heated, and turn off heat. 

5. Lay out 1 layer of puff pastry in a oven safe dish. Add the chicken filling and then add the second layer of puff pastry as the top or create a criss-cross design . (or skip the bottom sheet and just use one sheet for the top). Cut or poke holes. 

6. Mix egg white and water then brush top of puff pastry to get a nice brown finish.

7. Set in the oven for 20 minutes or until brown. 

*Add more milk until desired creamy consistency.

Inspired by www.katiescucina.com