I am a big fan of Gordon Ramsay. I think he is a very talented, passionate and generous man in creating beautiful foods. After watching his video clip on Youtube, I decide to try out his delicious recipe, Madeleines, and it turns out so fluffy with light golden brown colour and extremely tasty. The only one thing different in my madeleines are that they only have flavour of creamy butter and lemon zest because I run out of poppy seeds (I know…I really wish I have it so the madeleines will even tastier, but it is okay because I can see myself keep making more and more madeleines in the future. To be honest, in my opinion, madeleines are much easy to handle compare with classic French macarons)
After baking, remove the madeleines from the oven and make sure let it cool for 2 minutes before tapping to let those madeleines off the baking tray. Making madeleines is a new experience for me in baking, but they are my husband’s favourite childhood snack. We have something similar in taste and texture as Madeleines in Vietnam, called Bong Lan cake and you can find it anywhere on the street.
Here is video and recipe on Gordon’s Youtube site. It is very easy to follow step by step and the final results just fabulous, come out exactly what he shows us.
Happy Baking! Happy Blogging!
Che is the best thing in the world and Vietnamese sweet fruit dessert would have to be my favorite out of them all. It is simply because there are all kinds of fruits in this recipe, especially jackfruit. All of my families and closed friends know that I am a big fan of jackfruit, and I could finish a whole big jackfruit in just a couple of days by myself.
There are many versions of this sweet dessert; some people would add coconut milk for extra creamy taste; others would mix vanilla flavour or add more variety of fruits, etc. This is a great party dessert to serve a big crowd when you don’t have enough time, just mix everything together and chill in a fridge until serve.
- 1 can of Green Pandan or Black glass jelly (diced into small cubes)
- Half and half cold milk
- 1 can of Toddy palm
- 1 can of Jackfruit (cut jackfruit into thin slices)
- 1 can of Chestnuts (diced into small cubes)
- 1 can of Coconut gel
- Durian pieces (if you don’t like Durian smell or taste, you can skip this)
- Tapioca pieces
Mix all ingredients together in a big cocktail bowl, except milk.
Scoop into a nice clear glass/ mason jar. Add half and half milk and crushed ice when ready to served. Stir well all ingredients again and now you have a cold, colourful and tasty glass of sweet fruit cocktail dessert. Enjoy!
Happy cooking. Happy blogging!
This is a Vietnamese dish that people make with pork, cat-fish or shrimps, but I replace the main ingredient with salmon fish which is healthier and brings out more excellent results. The thickness of the claypots retain heat and moisture, helping to soften meats when braised. You can find a clay pot at any Asian stores; it comes with different sizes, designs and colours. I bought mine at a Vietnamese-Chinese shop in China Town of Toronro, Canada at a cost of $5.99 for each.
Usually this dish don’t need wine but I still decide to add a little of Pink Moscato and Vintage Merlot Salt during cooking time for extra flavours; here is how you make it:
- 400 gram Salmon (still have skin, cut into medium-small pieces)
- 1/2 cup avocado oil (or canola oil)
- 2 purple onions, minced
- green onions, chopped
- 2 cloves garlic, minced
- 1 tsp. cayenne pepper
- 1 tsp. black pepper
- 1 tsp. five spice
- 2 cup water
- 1 tbsp. brown sugar
- 1 tbsp. fish sauce (My husband doesn’t like fish sauce’s smell so I replace with 1 tbsp. Vintage Merlot salt)
- 1 tbsp. Pink Moscato wine
- 1/2 tbsp. coconut thin sauce
- chopped coriander leaves and hot pepper slices for decorating
- Turn heat on medium-high. Add purple onions and garlic in 1 teaspoon hot oil until they turns golden brown. Pour in a small bowl.
- On the same non-stick saucepan, pour 1/2 cup of oil. Place salmon slices on hot oil (make sure fry skin side first. It will keep salmon not falling apart) and cook until they are golden brown on both sides (it takes about 5 minutes each side).
- Transfer the fish to a clay-pot.
- Keep the heat at medium-low. Stir the brown sugar, coconut thin sauce and 2 cup of the water in a small saucepan until the sugar and coconut sauce dissolve. Add garlic & purple onion mixture, green onions to cook for 3-5 minutes; and then add the remaining ingredients (black pepper, cayenne pepper, five spice, Vintage Merlot salt and Pink Moscato wine). Bring to boil before pouring the liquid mixture over the fish in the clay-pot.
- Put the pot over very low heat. Let it simmer, uncovered, until reduced by about half.
- Decorating with chopped coriander leaves and chilies. Serve with hot steaming rice.
- How to Make Vegan ‘Fish’ Sauce (onegreenplanet.org)
- Dipping Fish Sauce (chopstickspoon.wordpress.com)
- Vietnamese Banh Mi Sandwiches (theblackcatkitchen.wordpress.com)
Instant noodle is well-known as a quick meal but you can make it tastier with some simple ingredients (It is also a great way to clean up leftover foods in your fridge)
- Add chicken/ pork/ beef broth (Or even creamy curry broth would be fine too)
- Add left-over meat (pull pork, shredded beef, butter chicken, etc.)
- Add cheese (make sure let it melt by pouring extra broth on top of cheese)
- Add sea weed and roast sesame seeds (If you are not a fan of sea-weed, you can skip this)
- Add vegetables and herbs (water cress, spinach, bean sprouts, basils, green onions, fried shallots, etc.)
- Add a sunny-side-up fried egg
- Add Siracha for hot-spicy taste
… And now you have your own version of an epical tasty-yummy noodle bowl soup, enjoy!!