Bananas In Coconut Milk Recipe

(Che Chuoi)

This super-fast dessert is delicious served hot or cold
Ingredients : Serves 6 - 8
30 g (1/4 cup) toasted Sesame seeds or peanut

6 Ripe bananas, peeled,slice in half lengthways,then cut the pieces into thirds for a total of 36 pieces.

500 ml ( 2 cups) Coconut milk

250 ml (1 cup )Water

1 Pandan leaf, washed and tied in a knot (optional)

110 g ( ½ cup) Sugar

¼ teaspoon Salt (optional)
3 tablespoons Tapioca pearls (sago), rinsed in cold water and drained
Method :
Add 2-3 T sugar and a pinch of sea salt in. Marinate for 15-20 minutes. Cover with water and bring to boil over medium high heat. Lower heat, add tapioca strips in, simmer for 5 minutes, add tapioca pearls in. Continue to simmer until all the tapioca turns translucent and the banana tender soft. Add coconut cream in, add sugar to taste
Remove the pan from the heat. Spoon the mixture into individual dessert bowls .Top with crushed toasted peanut and sesame.

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Boiled Fetal Duck Egg - Hột Vịt Lộn

Age of the egg (depend on personal preference)
17 days old (úp mề): Early-develop embryo, the chick is not old enough to show its beak. You just see a white-pinkish wrapped around the yolk.
19-21 days old (lộn): The chick inside is old enough to be recognizable as a baby duck and has bones (and some feather) that will be tender when cooked.People also eat ones that are not develop properly after 9-12 days (called trứng vữa). They taste more like hard boil egg with bigger and softer yolk.
Boil fetal duck egg (balut) for 30 minutes. It should be eaten while warm (hot). Use a shot glass to hold the egg. Crack shell with a teaspoon and sip the surrounding broth then peel and eat everything inside with salt, pepper and Vietnamese coriander leaves.

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Vietnamese Wok-Seared "Shaking" Beef - Bo Luc Lac

Use both the light and dark soy sauces if you want a little extra deep color. Feel free to dress up the final platter with some tomato wedges.

Ingredients:
1 1/4 pound tri-tip (bottom sirloin/culotte) steaks
Marinade:

1/2 teaspoon freshly cracked black pepper

1 1/2 teaspoons sugar

2 cloves garlic, minced

2 tablespoons oyster sauce

1 teaspoon fish sauce

1 tablespoon regular (light) soy sauce, or 2 teaspoons regular (light) and 1 teaspoon dark soy sauce
Dressing:

1 shallot, thinly sliced (1/4 cup total)

1 1/2 teaspoon sugar1 or 2 pinches salt

3 to 5 cracks black pepper

1 1/2 tablespoons unseasoned rice vinegar

2 tablespoons water
4 cups watercress, use only the tender leafy parts

2 tablespoon canola or peanut oil
1. Trim excess fat from the steaks and then cut each into 3/4-inch cubes. In a bowl, combine the pepper, sugar, garlic, oyster sauce, fish sauce and soy sauce. Add the beef and toss well to coat. Set aside to marinade for 2o minutes or up to 2 hours.
2. For the dressing, put the shallot in a mesh strainer and rinse under water for about 10 seconds to reduce some of the harshness. In large mixing bowl, combine the sugar, salt, pepper, vinegar and water. Stir to dissolve the sugar. Add the shallot. Put the watercress on top but hold off on tossing.
3. Heat the oil in a wok or large skillet over high heat. Add the beef and spread it out in one layer. Cook in batches, if necessary. Let the beef sear for about 1 minute, before shaking the wok or skillet to sear another side. Cook for another 30 seconds or so and shake. Cook the beef for about 4 minutes total, until nicely browned and medium rare.
In between shakes, toss the watercress and transfer onto a platter or serving dish. When the beef is done, pile the beef on to of the watercress and serve immediately with lots of rice.

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