1 - 2 stalk of lemongrass
4 tablespoons reduced-sodium soy sauce
3 1/2 tablespoons oyster sauce
2 1/2 tablespoons honey
1 tablespoon minced garlic
1 1/2 tablespoons minced shallot
black pepper
1 lb thin-cut pork chops
1 tablespoon cooking oil
https://delightfulplate.com/vietnamese-grilled-pork-chops/
6 tbsp. water
2 tbsp. sugar
1.5 to 2 tbsp. fresh lime or lemon juice
2 tbsp. fish sauce
Ingredients
1 cup hot water
5 tablespoons sugar
2 tablespoons fish sauce
2 1/2 tablespoons vinegar (substitute fresh lime juice)
1/2 teaspoon sambal oelek (substitute with fresh red chili peppers, finely chopped)
1 tablespoon finely shredded carrot (optional)
Method
In a medium sized bowl, dissolve the sugar in the hot water. Then add the fish sauce, vinegar and sambal oelek, mixing until thoroughly combined. If using shredded carrots, add at the end. Placed in a clean, properly sealed container, Nuoc Mam Pha can be kept in the refrigerator for several weeks.
IP Chicken Pot Pie
13x9 pyrex
ingredients
Filling:
3 chicken breast
2 cups frozen veggies (peas/carrots)
1.5 cups chicken stock
1 bay leaf
1 tbs lawry seasoning
Black pepper
15 mins high pressure, (24 mins if frozen) NPR.
Take Chicken out, dice, and put back in IP.
Preheat oven 400 degrees.
Now make the Roux on
Stove top:
Melt 8 tablespoon butter, add
3/4 cup flour, stir, and add
3/4 cup heavy whipping cream.
Add to IP and stir. (Filling should thicken)
Use store bought pie crust. Place in greased 13x9 pyrex. Add filling. Place the second crust on top.
Brush egg whites in top.
Bake for 35 mins.
Done.
this with rice.
Ingredients:
1 block firm or extra firm tofu
salt and freshly ground black pepper
1 tablespoon cooking oil
1 pound ground pork, beef, turkey or chicken
1 clove garlic, very finely minced
1 teaspoon grated fresh ginger
1 cup chicken broth
1/2 cup water
4 tablespoons oyster sauce
2 tablespoon soy sauce
1/4 cup cool water
1 teaspoon cornstarch
1/2 stalk green onion, chopped
a little sugar
Directions:
1. Drain the tofu and place on towels or paper towels. To get rid excess water in the tofu, place another towel on top of the tofu, then place something flat and heavy (like a cutting board or a cast iron frying pan) on top. You can weigh the cutting board down by putting a couple of cans of soup on top. Let sit for 10 minutes. Cut the tofu into several slices 3/4" thick. Season on both sides with salt, pepper.
2. Heat a wok or large saute pan over medium-high heat. When hot, swirl in the cooking oil. Very carefully and slowely slide in the tofu slices in one layer. Fry for 1 minutes, then flip to fry the other side for 1 minute until both sides are browned. Remove the seared tofu to a clean plate.
3. To the same wok, add in the ground meat. Saute until browned, about 2 minutes. Add in the garlic and the ginger and stir fry for 30 seconds.
4. Add in the chicken broth, oyster sauce and soy sauce. In a small bowl, whisk together the water and the cornstarch. In the wok, stir in the water and cornstarch mixture and bring everything to a simmer. Add the cooked tofu back in the pot. Lower the heat to medium-low. Let simmer for 5 minutes, until thickened. Mix in green onion. Serve with rice.
https://steamykitchen.com/23559-chinese-braised-tofu-with-ground-pork-recipe.html
2 cups (260 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1 1/4 cups (295 ml) canola or other vegetable oil
1 cup (200 grams) granulated sugar
1 cup (200 grams) lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs
3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)
1 cup (100 grams) coarsely chopped pecans
1/2 cup (65 grams) raisins
FROSTING
8 ounces (225 grams) cream cheese, at room temperature
1 1/4 cups (140 grams) powdered sugar
1/3 cup (80 ml) heavy whipping cream
1/2 cup (50 grams) coarsely chopped pecans, for topping cake
DIRECTIONS
MAKE BATTER
Heat the oven to 350ยบ F. Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.
In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time, until blended.
Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins.
BAKE CAKE
Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes.
Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.
TO FINISH
In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.
When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.
https://www.inspiredtaste.net/25753/carrot-cake-recipe/
4 servings
from serious eats
INGREDIENTS
2 tablespoons canola or vegetable oil
2 medium yellow onions,
split in half
1 small hand of ginger,
roughly sliced
1 small bunch cilantro
3 star anise pods
1 cinnamon stick
4 cloves
1 teaspoon fennel seeds
1 teaspoon coriander seeds
6 to 8 chicken drumsticks
1/4 cup fish sauce, plus more to taste
2 tablespoons rock sugar or raw sugar, plus more to taste
To Serve:4 servings pho noodles, prepared according to package directions
1 small white or yellow onion, thinly sliced
1/2 cup thinly sliced scallions
2 cups mixed herbs (cilantro, basil, and mint)
2 cups trimmed bean sprouts
Thinly sliced Thai chilis
2 limes, each cut into 4 wedges
Hoisin sauce and Sriracha
DIRECTIONS
1.
Heat oil in a pressure cooker over high heat until smoking. Add halved onions and ginger, cut side down. Cook without moving, reducing heat if smoking excessively, until onion and ginger are well charred, about 5 minutes.
2.
Add cilantro, star anise, cinnamon, cloves, fennel seed, coriander, and chicken to the pot. Add 2 quarts of water, the fish sauce, and the sugar to the pot. Seal the pressure cooker and bring it to high pressure over high heat. Cook on high pressure for 20 minutes, then shock under cold running water in the sink (or release pressure valve if using an electric pressure cooker).
3.
Open pressure cooker. Transfer chicken legs to a plate. Pour broth through a fine mesh strainer into a clean pot and discard solids. Skim any scum off the surface of the broth using a ladle, but leave the small bubbles of fat intact. Season broth to taste with more fish sauce and sugar if desired.
4.
To serve, place re-hydrated pho noodles in individual noodle bowls. Top with chicken legs, sliced onions, and scallions. Pour hot broth over chicken and noodles. Serve immediately, allowing guests to add herbs, bean sprouts, chilis, lime, and sauces as
