Vietnamese Fried Chicken

I marinated the chicken overnight and I skipped the rubbing of flour before frying. All the ingredients for marinade were blended -

500g Chicken wings or legs

oil for frying

Combine to blend the following:

pinch of pepper

pinch of sugar

6 cloves garlic

2 tablespoon fish sauce (or light soy sauce)

4 small shallots

In a bowl, place the chicken and marinade, cover and place in a refrigerator for at least an hour. Heat oil, stir fry the chicken until cooked. Served with steam rice.

Happy Weekend!

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Green Papaya Salad

When I presented this papaya salad to my friends, one of them asked me why I added cherry tomatoes. I told her to balance the sour of lemon and passion fruit. This is just to show that I made this on my own taste. If vinegar will be added here, I would definitely not eat it. ) I have this papaya in the refrigerator for over a week, that's why it turned out orange, it's almost ripe :)

2 cups green papaya, finely shredded
2 tablespoon peanuts, toasted
6 pieces cherry tomatoes, sliced
6 pieces green beans, sliced

For the dressing: Blend the following
2 cloves garlic
2 pieces shallots
1 piece chili
1 teaspoon salt (or fish sauce)
1 tablespoon brown sugar
2 tablespoon lime juice
1 passion fruit juice - I didn't remove the seeds :)

Place the shredded green papaya, green beans, and cherry tomatoes in a  salad bowl. Drizzle with dressing. Toss until well-mixed. Top with toasted peanuts.

Boiled shrimps and parsley can be added. Enjoy!
I love this, I will definitely make again :)

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Lemon Scallops and Shrimps

A mix of sour, salty, sweet, and spicy! It's so good especially when eating with steam rice. I have no exact recipe for this, just prepare the following.

200g shrimp, shelled

200g scallops

1/2 cup chili sweet sauce

1 small lemon juice and zest

3 lime leaves (I used the dry one)

1 tablespoon chili sauce

3 cloves garlic, chopped

1 teaspoon salt

1 teaspoon brown sugar

1/4 cup coconut milk

olive oil

cilantro (optional)

Marinate the shrimps and scallops with sweet chili sauce, lemon juice and zest, lime leaves, chili sauce, garlic, salt, and brown sugar for at least 30 minutes. Heat pan, add shrimp and saute for a minute. Set aside. In the same pan, add the marinade mixture and coconut milk. Let it boil, add the shrimp and scallops. Cook until the sauce thicken. Sprinkle with cilantro (optional)

"Scallops are expensive,
so they should be treated with some class.
But then, I suppose that every creature
that gives his life for our table should be treated with class."

- Jeff Smith

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Vietnamese Coconut Tarts

Another interesting recipe I adapted  from Wandering Chopsticks is Coconut Tarts from Vietnam. I used wheat flour and brown sugar. It is not that sweet and my Vietnamese classmates like the way it is. One of them, doesn't even know that this is a popular in Vietnam, it was her first time to try :)

For the base

1 cup wheat flour

1 stick butter (room temperature)

1/4 cup brown sugar

1 teaspoon vanilla

For the filling

1 cup unsweetened coconut flakes

1/3 cup wheat flour

1/3 cup brown sugar

1 egg

1 teaspoon baking powder

In a mixing bowl, beat 1/4 cup sugar and 1 teaspoon vanilla extract into butter until creamy.
Add 1 cup of flour and mix until well blended. Press the mixture into molder. Prick the base with fork, and bake for 165°C (325°F) for 15 - 20 minutes.

Prepare the filling by adding 1 cup of unsweetened coconut flakes, 1/3 cup sugar, 1 egg, 1 teaspoon baking powder. Set aside.

When the base is ready, put the coconut filling over the baked base. Baked for 10 - 15 minutes in 190°C (375°F) or until the coconut flakes turn brown.

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Menu Guide: Vietnamese Taste

After the Italian Food I brought in our potluck last week, another set food I brought in our Mandarin class. I prepared Vietnamese Finger Food (Snacks) since majority of my classmates are from Vietnam. As usual, I'm after the convenience and here they are:

Vietnamese Coconut Tarts

It was funny, one of my classmates from Vietnam never heard or taste of this tart. In fact, it's one of the 100 food must try in Vietnam. Anyways, she likes it and asked me to make again sometime.

Vegetarian Vermicelli in Vietnamese Wrapper

I especially prepared this vegetarian vermicelli for my classmate who's a Buddhist. I'm glad he likes it too. I'm not supposed to wrap, I just thought it would be more convenient. I don't need to bring plates and chopsticks when eating. That's why I included it here as finger food.

Vietnamese Spring Rolls

The famous spring rolls in Vietnam, of course there are different ways to prepare. I made this a little bit tasty (more spices), so I don't have to prepare sauce.

Menu Guide

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Our Weekend Memoirs

Note; Sorry for the delayed post! I just arrived from Hongkong :)