Tuesday, January 15, 2013

Braised short ribs, with mash potatoes, and crispy shallot rings

Went through a short braising phase...but man, do I love a good braised beef short rib. 
  1. Season short ribs with salt and pepper and brown them in a sauce pan with some olive oil. Remove from pan when browned. 
  2. Sautee some roughly cut celery, carrots, and onions. Add a bay leaf and some rosemary. Deglaze with about a cup of red wine. 
  3. Place short ribs back in the pot and add chicken stock until the ribs are barely covered.
  4. Simmer the ribs until fork-tender. 
  5. Remove the ribs from the pot and strain the remaining sauce. Simmer the sauce until it is thick and luscious. Add ribs back in the pot and glaze the ribs with the sauce.
  6. Fry some shallots in a cornstarch and egg white batter. (optional)
  7. Serve the ribs Over Mash potatoes and garnish with sauce and shallots

I'm Back?!



So I created this blog a few years back...(and I was still in High School). But here is another shot at it...hopefully I want fall of the train again.

Saturday, August 21, 2010

Recipe: Canh Cá Thì Là, Vietnamese Fish and Dill Soup

Canh Cá Thì Là is a sister soup of Canh Chua (Vietnamese Sour Soup), it has the usual fish and tomato combination, however Canh Cá Thì Là is very distinct in that it aromatic qualities comes from  Vietnamese Dill or Thì Là that is used.

This Recipe can feed between 5-7 people. My family is pretty big so you might want to cut down the proportions if you only need to feed a few people.

Ingridents

2,  Tilapias (roughly 3 pounds in total),  Fresh, my mom buys here fish still swimming, so the   fresher the better
5 Roma Tomatoes or 2-3 regular tomatoes
3 tablespoons of white wine 
1 package of Vietnamese Dill
2 Asian Shallots (Asian shallots are more pungent than the regular ones)
5 stalks of Green Onions
1 small head of Red-Leaf Lettuce
1 small bunch of Kinh Gioi, Vietnamese Balm Herb
1 small bunch of Tia To, Purple Perilla Herb
1 teaspoon of Sugar
1 tablespoon of Granulated Chicken Stock
Salt, Pepper, and Nuoc Mam (Fish Sauce) to taste

This would be one of the dishes you would cook outside. Oh, wait? You don't have an outside kitchen because you don't like the smell of nuoc mam throughout your house? Oh, well the inside kitchen works too, just open up the windows!

First clean and gut the fish, you can have the fish monger do this for you. Cut the fish into 4-5 inch steaks and sprinkle about 2 tablespoons of salt and the white wine on top of the fish and rub it in.  Let it sit for about 20 minutes, and then rinse under cold water thoroughly this process will reduce the fishy smell of the Tilapia.
 
 Slice the Shallots and saute it with 2 tablespoons of cooking oil in a large soup pot. Saute the shallots until it is golden brown, stir constantly to avoid burning.
When the shallots are brown, add another 2 tablespoons of oil into the pot and slightly sear the fish on both sides. Sear the fish until it picks up a light brown color.

While the fish is being seared, cut the tomatoes into wedges, try not to cut them too small, but not to big. Tomatoes have big integrity in this soup. Also bring a kettle of water to a boil.
 Once the fish has been seared, pour the kettle of boiling water over the fish until the water covers an inch above the fish. Let it boil for a little under 10 mins.

 Remember to occasionally remove the foam/scum on the surface of the soup. This is very important because the foam is not very delicious nor does it look appetizing.



Then add the tomatoes and let simmer for another 10 mins. After 10 mins, its time to season, add about one tablespoon of fish sauce, half teaspoon of salt, sugar, and the granulated chicken stock. Let the soup simmer for 35 mins. Try not to stir too much to avoid breaking up the fish and tomatoes. 

 While the soup is simmering away, prepare and clean the red-leaf lettuce, Vietnamese Dill, Green Onions, Purple Perilla, and Vietnamese Balm Herbs.

Slice the lettuce, Purple Perilla, and Vietnamese Balm into 1/4-1/2 inch slices. Place it in a colander to drain the excess water.

Slice the Vietnamese Dill and Green Onions into 1/4 inch slices.

After the Soup has simmered for 35 minutes, taste the broth to make sure the seasonings are right, you might want to add a little fish sauce if its too bland, or a little bit of water if its too salty.

Add the Green Onions and Vietnamese Dill after adjusting the seasonings. Cook for another 30 seconds and turn off the heat. You can scoop everything into a bowl and add some ground pepper on top, or scoop the fish out on a separate plate and the soup into its own bowl. Serve with rice, fish sauce for dipping and the veggies.

Viet Nam Winter Break 2009/2010


So, for my first "real food blog" post, I want to post something about my Vietnamese culture, something that turned me from that American girl, that knows some Vietnamese into that Vietnamese girl, who knows how to speak English. The event that undoubtedly did that was my Family Vacation to Vietnam during Winter Break of 2009. 

Because I never thought that I would start a food blog, the pictures are a little inadequate, but for now they should work.

So, my very first meal after a ridiculously long flight was at Bac Dung's house, my dad's best friend from the past and cousin. His wife prepared the meal which comprised of stir-fried squid (shown on the left and right in the picture) with bell peppers, tomatoes, and pineapples as well as Canh Chua, Vietnamese Sour Soup (the big pot) that came along with a mountain of Veggies and Banana Blossoms and simple deep fried fish.

The Squid was ridiculously awesome. When my brother and I took a bite of it, we've never tasted squid so tender and juicy. Squid served in America totally sucks now. The Canh Chua, it was probably the best I've ever had, sorry, mom. The fish that was in the Canh Chua was definitely not the usual catfish employed in my mom's. This fish was extraordinary, it was juicy and fatty. DELICIOUS, I can't remember the name of the fish, but according to Bac Dung's wife, it was the most expensive fish at the market that day. I just love how the Vietnamese treat their visiting Viet Kieu relatives.
Dad and his cousins chillin after lunch with some fruit.  I'm telling ya, fruit is the best way to end any Vietnamese meal. Look how red my papa is after drinking some afternoon beer.
Bac Dung and his daughter saying goodbye to us in front of their home/shop. Love how the Vietnamese set up shop in front and their living space is in the back.

Introducing ME!


Hi! My Name is Lisa, after months and months of reading my favorite food blogs Gastronomy, Wandering Chopsticks, and many many others (during 5th Period computer tech class) I've finally decided to start one of my own! I'm young (still a teenager), but food has been my passion since the first day my dad bought cable television and I discovered the magic of Food Network. Like the Gastronomer and Wandering Chopsticks I'm a Vietnamese Girl. I'm the only child of four that was born in the States, and feel extremely connected to my heritage.

The reasons why I wanted to created a food blog was well, because I just wanted to share the different recipes my mom has been teaching me over the past few months, and living in (well, a 10 min drive to) Little Saigon, I wanted to share the little secrets of what it had to offer. 

I hope that this Blog will take me far, and help me discover new and exciting adventures.