Super Chef Diary: Ripe Mango and Sticky Rice with Sweet Coconut Sauc...

Super Chef Diary: Ripe Mango and Sticky Rice with Sweet Coconut Sauc...: This famous yet simple dessert is available mostly in Cambodia and Thailand but in few places in Malaysia and Indonesia is also can be fou...

Ripe Mango and Sticky Rice with Sweet Coconut Sauce

This famous yet simple dessert is available mostly in Cambodia and Thailand but in few places in Malaysia and Indonesia is also can be found.

2/3 of cooked white sticky rice

1-2 pieces of ripe mango

Sauce

½ cup of coconut milk

½ of sugar

Little salt (about ¼ teaspoon)

About the image above: steamed sticky rice, sliced mango, 

sweet coconut sauce and toasted sesame seeds, uhhhm so yummy

To prepare the coconut milk: combine the coconut milk, sugar and little salt in a small pot and bring to the boil. Low down the heat and stir to let sugar dissolved.  Thicken slightly with corn starch diluted in cold water. Take out and cold it down

To prepare the mango-sticky rice: peel the mango and sliced nicely. Place some cooked sticky rice on plate and combine with the mango. Pour some coconut milk sauce on it, sprinkled with crushed peanut and serve immediately. Makes 2 servings

Super Chef Diary: Deep-fried Banana with Vanilla Ice Cream

Super Chef Diary: Deep-fried Banana with Vanilla Ice Cream: This sweet fried banana is one of the most favourite in South East Asia region. Many styles that can be found in laos, Cambodia, Vietnam, ...

Deep-fried Banana with Vanilla Ice Cream

This sweet fried banana is one of the most favourite in South East Asia region. Many styles that can be found in laos, Cambodia, Vietnam, Malaysia, Thailand, Singapore and of course Indonesia. It is good for your afternoon snack or dessert with ice cream after meal.

2 pieces of banana

For the batter

½ cup of coconut milk

1/3 cup of water

1 tablespoon of sugar

½ cup of all-purpose flour, sieved

dash of salt

1 teaspoon of black sesame seeds

2-3 cups of oil to fry

To serve

2 scoops of vanilla ice cream

About the image above: deep-fried battered banana 'saba' 

served with vanilla ice cream at Orientica restaurant

Hotel Equatorial ho Chi Minh City

To prepare the batter: in a bowl, combine all of the ingredients and mix well. Keep aside for later use.

To prepare the fried banana: peel the banana and then pressed in the wooden presser in a plastic wrapper. Make sure the banana pressed evenly. Prepare the oil in a fryer to fry in hot oil. Deep the pressed banana into the batter, and then fry it in hot oil until golden brown. Take out and serve immediately with a scoop of vanilla ice cream, garnish necessarily.Makes 2 servings

Super Chef Diary: Pho Bo - Vietnamese Beef Noodle Soup

Super Chef Diary: Pho Bo - Vietnamese Beef Noodle Soup: Pho is one of the most iconic Vietnamese food. When you are in ho Chi Minh City, you will easily find the Pho shop in almost every street ...

Pho Bo - Vietnamese Beef Noodle Soup

Pho is one of the most iconic Vietnamese food. When you are in ho Chi Minh City, you will easily find the Pho shop in almost every street with many variety of taste and presentation. Most people like is this Pho Bo - noodle soup with sliced beef or beef balls or beef tendon being serve with the noodle and the broth; will invent the name of the pho itself. Pho Bo means pho with sliced beef, Pho Ga means pho with boiled chicken meat. Many variation like the pho soup served with chicken liver, beef liver, fish cake, fish balls, etc. Here I tried my own recipe of the soup. Relatively you just follow your wish to create your very own ingredients to serve your pho soup, but the taste of the broth should becoming an iconic of the dish. Please try this recipe bellow!

Makes about 6 servings

600 grams of fresh pho noodles

9 cups of pho broth

400 grams of thinly sliced beef tenderloin, black to rare

2 pieces of sliced bird’s eye chilies

black pepper powder to sprinkle

For the broth

1 kilogram of clean beef bone, quick blanched

2 inch of fresh grilled ginger, sliced

1 inch of fresh grilled galangal, sliced

3-4 pieces of dried star anise

4 pieces of dried cloves

salt and pepper to taste

1 piece of halved grilled onion

2 cloves of grilled garlic

¼ cup of fish sauce

1½ teaspoons of rock sugar

10 cups of beef stock

For the topping and garnishes

½ cup sliced onions

3 tablespoons of chopped spring onions

½ cup sliced coriander leaves

½ cup sliced saw leaves

½ cup picked anise basil leaves

1 cup of raw clean white bean sprouts

24 pieces of beef balls (optional)

To serve

6 sliced of lime wedges

4 tablespoons of black bean sauce

4 tablespoons of chili sauce

About the image above: pho broth being poured to the bowl

About the image above: a bowl of pho with beef, beef tendon and meat balls

To prepare the broth: in a pot, combine the blanched beef bones with the beef stock, ginger, galangal, dried star anise, dried cloves, onion, garlic and bring to the boil. As soon as start to boil, reduce the heat to simmering point.  Cook slowly the bones for about 1½ hours to make sure you get the maximum flavor of the beef. Skim the surface of the stock occasionally. Season the broth with the fish sauce, sugar, salt and pepper. Discard the bone and strain the broth. Check the seasonings and keep the broth warm for later use.

To assembly the pho noodle soup: In a pho bowl (medium large bowl), place the fresh pho cellophane noodles followed by the bean sprouts, sliced beef, sliced onions, spring onions and the herbs and the sliced bird’s eye chilies. Pour the very hot broth into the bowl of the noodle to ¾ of the volume of the noodle, so you can see the noodle and the garnishes on it. Sprinkle with some black pepper on it and serve with the lime wedges in one small bowl and the black bean sauce plus chili sauce in the other small bowl. Enjoy your amazing Vietnamese pho bo!

Super Chef Diary: Marinade for Shawarma

Super Chef Diary: Marinade for Shawarma: 3 kilograms yogurt 2 kilograms tahina 2 liters olive oil ½ liter white vinegar ½ kilogram lemon juice 1 kilogram orange juice ...