Tag: cane sugar

RECIPE: Steamed Vegetables with Vietnamese Dipping Sauce

Categories Deb's Kitchen, Recipes, VegetarianLeave a Comment on RECIPE: Steamed Vegetables with Vietnamese Dipping Sauce

Ever run into a cooking “snag” ?  I just did the other day and my sister was my life-saver.

We always have a variety of vegetables in our every day meals, usually sautéed, blanched or roasted.

We seldom make any sauce for our vegetables, usually lightly seasoned with sea salt and olive oil. Perhaps in a huge part this is related to the types of cuisine we usually have at home, and also due to our continued efforts to restrict having “processed” foods (including prepared sauces) in our household.

The other day when we were trying to decide what to make for dinner; my sis started to tell me about this delicious Vietnamese dipping sauce which she had with steamed vegetables in Vietnam, she sent me a recipe by Ms. Vicky Phan as reference.

I was thinking dipping sauce for vegetables? Ah I get it, something similar to Bagna Cauda which I made a few months ago for our epic Italian dinner, except there’s no butter and anchovies, replaced with shallots and fish sauce.    

It is very easy to make, takes less than 20 minutes including prep time.  My recipe is a modified version of Ms. Vicky Phan’s Savory Vietnamese Vegetable Dipping sauce, check out her website for delightful Vietnamese recipes.

For my recipe I use more shallots than garlic, less fish sauce and substitute with hot water to make it slightly less salty, I have also added a little twist: grated lime zest, squeeze of lime juice plus a drizzle of the King Sauce (just the chili oil) from Betty King Sauce (Available online or through Instagram – check out this awesome King sauce)

 

Ingredients: 3 Tablespoons Fish Sauce (I used “Red Boat”,  3 Tablespoons raw cane sugar, 1 Tablespoon olive oil,  1 large shallot (minced), 2 small cloves of garlic (minced), 2 Tablespoons of dried shrimp (rehydrated in warm water, pat dry and minced),  grated zest of lime and squeeze of lime juice, hot water (a few Tablespoons).  ***Vegetarians – Omit the dried shrimp and use more shallots/garlic, or add chopped lemongrass to create a fragrant sauce. For some heat, add chili (or chili oil).

  • In small bowl mix fish sauce, a Tablespoon of hot water and raw cane sugar well.  Set aside
  • Using medium high heat, in a sauce pan,  add olive oil (or vegetable oil of your choice).
  • Add garlic and shallot, lightly stir fried until fragrant.  Be careful they burn very easily.
  • Turn heat to medium low, add dried shrimp, mix well with garlic and shallot, stir until fragrant.
  • Add fish sauce sugar mixture into the pot, stir gently and cook until sauce thickens.  You can add hot water (by Tablespoons – optional) to adjust thickness and taste according to your liking.
  •  Add chili oil (optional), lime zest and squeeze of lime juice
  • Keep watch closely and dont let the sauce burn – patience!
  • When sauce is cooking, steam the vegetables which should be ready in a few minutes.  Serve hot.

For our meal we served the sauce with steamed Brussel sprouts, zucchini, carrots, purple kale and brocolini.  I lined the steamer with “cooking steam cloth” (available at Chinese cookery stores).

I used a really great steamer which I first saw on Youtube used by home cooks/bloggers;  I searched for a long time and one fine day in December when I walked by Orling and Wu …..there it was…and I bought it home..

 

 

Vietnamese Style Tomato Beef Stew

Categories Meat, Recipes, Stews and SoupsLeave a Comment on Vietnamese Style Tomato Beef Stew

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I’ve cooked many different types of stews in the past and this is only the second time I’ve prepared the Vietnamese Tomato Beef Stew (Bo Kho), my nephew’s favourite and he has always enjoyed this dish at another of our local favourite eateries in Vancouver, Au Petit Cafe (at Main Street and E. 32nd Avenue). I am so happy that I actually prepared this dish for my family; a big thank you to nom nom paleo for her wonderful wonderful recipe, I’ve used it as a base, made some changes and incorporated my own cooking methods. Beef stews are always more flavourful when prepared ahead of time, it’s best to start the preparation two days ahead for this dish (OO).

Ingredients:

2 1/2 pounds of boneless short rib (trimmed and chopped into 1 1/2 inch chunks, pasture fed beef if possible), 2 large lemongrass stalk (bruised and chopped into 1 to 1 1/2 inch length), 3 Tablespoons fish sauce, 1 1/2 Tablespoon Madras Curry powder, 1/2 Tablespoon Five Spice powder, 3 Tablespoons peeled and finely grated ginger, 4 Tablespoons applesauce, 1 bay leaf, 1 Tablespoon organic butter and 2 Tablespoon grape seed oil, 1 finely chopped yellow onion, 2 cups diced fresh tomatoes (peeled, seeded and crushed), 3 cups organic beef broth (or homemade pasture beef stock), 1 pound carrots (cut into one inch slices), kosher salt, cane sugar (finely grated), 1/2 cup chopped cilantro, store-bought French baguette 

Preparation:

– Two days ahead: Toss boneless short rib chunk, lemongrass, fish sauce, curry powder, five spice powder, ginger, bay leaf and 2 Tablespoons of applesauce in mixing bowl, mix everything well, sealed and marinade overnight in refrigerator.

– One day ahead: Let marinade beef mixture cool to room temperature; in Large Dutch Oven heat grape seed oil, using medium high heat, seared the short rib chunks in batches until they are browned all over.  Place the seared beef aside; Reserve the lemongrass stalk and bay leaf from marinade.

– In the same Dutch Oven, using medium low heat, add butter and saute the chopped onions until they soften; add the crushed tomatoes and kosher salt to taste, stirred to combine.  Simmer the mixture (approximately 15 minutes) until a thickened paste is formed.

– Add short rib chunks, lemongrass stalk and bay leaf to “thickened” paste, stir and mix everything well.

– Add beef stock and remaining applesauce to Dutch oven and bring mixture to a boil; lower heat to medium low and let stew simmer for approximately two hours or until short rib is really tender.

– Remove from heat; transfer beef/lemon grass to another large bowl, then strain the sauce in order to remove all residue

– Quickly clean the Dutch oven, return all ingredients and sauce, and add the carrots; simmer in medium low heat for approximately 30 to 45 minutes until carrots are softened. Season with fish sauce and cane sugar to taste.  If you think the sauce is a little thick, add more water to dilute the mixture and adjust the seasoning with fish sauce and grated cane sugar.

– When stew has cooled down, skim any visible oil and refrigerate overnight.

– Serving on the day: Skimmed all the fat (if any) and reheat the stew in low heat and bring it to a simmer.

e- To serve: Top the stew with freshly chopped cilantro and serve with oven toasted French baguette!

 

 

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