Vietnamese Spring Rolls (Cha Gio)

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Ingredients

½ cup of KANI FRESH (tear into small pieces)

150g of ground pork

1 cup of vermicelli (soaked in water until soften, cut short)

1 tbsp of minced garlic

½ cup of shredded carrot

2 tsp of soy sauce

2 tsp of sugar

1 pack of Vietnamese rice paper

100g of bean sprouts

¼ cup of shredded ear mushroom

1 tbsp of flavored sauce

2 tbsp of vegetable oil for pan frying

Vegetable oil for deep frying

Water

Direction

  1. Heat oil in a pan; fry garlic until golden brown, add ground pork and stir fry until medium cooked. Add carrot and ear mushroom. Stir fry together.

  2. Season with soy sauce and sugar. Add KANI FRESH, vermicelli and bean sprouts. Stir fry then set aside.

  3. Soften Vietnamese rice papers with water and place on flat container. Put the filling in the moist rice paper, fold the rice paper over the filling and roll. Deep fry the spring rolls till golden brown, then drain the oil. Serve with sauce.

Ingredients for Sauce

“WASABI-O” Wasabi Paste

3 tbsp of sugar

1 tbsp of coconut juice

2 tbsp of pounded red chilies

¼ tsp of salt

2 tbsp of vinegar

¼ cup of scrape carrot and radish

Direction

Mix sugar, coconut water and salt together. Stir to dissolve sugar, add vinegar and boiled. Add red chilies and simmer for a moment then set aside. Add radish and carrot, stir until blended. Top with “WASABI-O” Wasabi Paste

source : อ.อมราภรณ์ วงษ์ฝัก และ Chef Water Lee

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Grilled Pork with Steamed Rice (Com Tam Suon Nuong)

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Ingredients

5 pcs of KANI-O

400g of sirloin pork

1 egg

1 tbsp of minced lemongrass

1 tbsp of minced garlic

1 tbsp of flavored sauce

1 tsp of sugar

1 cup of steamed rice

2 tbsp of chopped spring onion

1 tbsp of fish sauce

¼ tsp of pepper

2 tbsp of vegetable

“WASABI-O” Wasabi Sauce

Direction

  1. Mix pork with garlic, onion, lemon grass, fish sauce, soy sauce, sugar and pepper. Well marinated for about 2 hours.

  2. Roast pork till cooked. Set aside to warm and slice into pieces.

  3. Fried egg in circle plate until cooked.

  4. Serve steamed rice with roasted pork, KANI-O, fried egg, pickles and “WASABI-O” Wasabi sauce

Ingredients for Pickles

½ cup of vinegar

½ cup + 2 tbsp of sugar

¼ tsp of salt

½ cup of scraped carrot

½ cup of scraped radish

Direction

Boil vinegar, sugar and salt together, then simmer for a moment. Add carrots and radish into the mixture for 15 minutes. Ready to serve.

source : อ.อมราภรณ์ วงษ์ฝัก และ Chef Water Lee

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Vietnamese Steamed Rice Roll with KANI (Banh Cuon)

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Ingredients for Flour

2 cups of rice flour

3 tbsp of tapioca starch

1 tsp of salt

2 cups of water

Pot for steamed rice-skin dumplings, cloth diaper, rubber band

Water

Direction

  1. Sift rice flour and tapioca starch, put them into a bowl, slowly add water and mix them together.

  2. Wet cloth diaper, stretch it on the pot mount, tied with a rubber band. Add water into the pot, Close the lid and boil up.

  1. Open the lid, smearing the dough on the top. Close the lid for a moment until dough cooked. Put KANI-O in the center of dough, follow by the filling. Using a spatula, wrap the filling. Put the Steamed rice roll on dish, top with fried shallots, sliced Vietnamese ham and fried KANI FRESH Serve With sauce.

Ingredients for Filling

10 pcs of KANI-O

1 cup of ground pork

1 tbsp of minced garlic

1 tsp of sugar

2 tbsp of oyster sauce

1 cup of chopped spring onion

1 tsp of salt

1 tsp of pepper

2 tbsp of vegetable oil

Direction

Fry garlic until golden brown then add ground pork and fry till cooked. Season with sugar, oyster sauce, salt and pepper.  Add spring onion and stir well, then set aside.

Ingredients for Fried KANI FRESH

3 pcs of KANI FRESH (tear into small pieces)

1 tbsp of crispy flour

Vegetable oil for pan frying

Direction

Mix KANI FRESH with crispy flour, then deep fry till golden brown. Scoop out and drain.

Other Ingredients

1 tbsp of sliced Vietnamese ham

½ cup of fried shallots

Ingredients for Sauce

1 pcs of pounded red chili

½ tbsp of coconut palm sugar

1 tbsp of fish sauce

½ cup of water

½ tsp of salt

3 tbsp of grind pickled garlic

2 tbsp of tamarind juice

¼ cup of ground fried peanuts

Direction

Put coconut palm sugar, water, fish sauce, salt and tamarind juice into the pot and boil together.

Simmer until sugar dissolved then add red chili and grind pickled garlic. Continue simmer for a moment.

Set aside then serve in a bowl and sprinkle with peanuts.

source : อ.อมราภรณ์ วงษ์ฝัก และ Chef Water Lee

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Filet Mignon Vermicelli Soup (Bun Bo Hue)

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Ingredients for Soup

1 kg of filet mignon
1 pc of oxtail (cut to pieces)
4 stalks of lemongrass (pounded)
1 tsp ground pepper
1/3 cup of chopped shallots
1/4 cup minced lemongrass
2 tbsp of chili powder
1 tbsp of minced garlic
1 tbsp of shrimp paste
2 tbsp of sugar
1/4 cup of vegetable oil
2 tbsp of salt
3 liters of water
Rice vermicelli
Coriander, sliced spring onion
Fresh vegetables;basil
Vietnamse coriander
Cabbage
Peppermint lemon
Sliced onion

Direction
1. Put filet mignon and oxtail in a pot, add water, pounded lemongrass and boil until tender.
Then set filet mignon and oxtail, aside. Prepare the broth by filtration sieve.
2. Heat pan, add chili powder, shallots, garlic, lemongrass and shrimp paste. Stir fry for 2
minutes or until fragrant. Put them in broth pot (no.1). Season with salt, sugar, ground pepper.
Simmer for about 20 minutes.
3. Put rice vermicelli, pieces of filet mignon and oxtail in a bowl. Pour soup, top with fried
KANI. Sprinkle with coriander and spring onion. Serve with fresh vegetables.

Ingredients for Fried KANI
100g of KANI SUPREME (tear into small pieces)
1/2 cup of crispy flour
1/2 tbsp of curry paste
1/4 tsp of sugar
1/2 cup of water
Vegetable oil for deep frying

Direction
1. Mix crispy flour, curry paste, water and sugar. Stir well.
2. Add KANI SUPREME into the mixture and stir well. Fry them in hot vegetable oil over medium heat.
Flatten it (beware not to be too thick). Scoop out and drain.

source : อ.อมราภรณ์ วงษ์ฝัก และ Chef Water Lee

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Sticky Rice with Stuffed Banana (Chuoi Nep Nuong)

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Ingredient
5 pcs of “HIPPO” Original Recipe Frozen Dough
1 kg of sticky rice
2 1/2 cups of coconut cream
1 1/2 cups of sugar
1 tbsp of salt
Cultivated banana
Roasted white sesame
Vegetable oil for deep frying
Water

Direction
1. Soak sticky rice for 1 night, rinse 3-4 times,
2. Steam sticky rice for about 20 minutes or until cooked.
3. Mix sugar,sall and coconut cream tigether.
Heat till melted.
4. Put hot cooked sticky rice in a container with a lid.
Add ingredients (no.3) and stir throughly,cover with lid
and set aside for about 20 minutes.
5. Fry “HIPPO” Original Recipe Frozen Dough
until cooked (not crispy)
6. Wrap bananas with sticky rice (no.4),then fried
“HIPPO” Original Recipe Frozen Dough. Fry them until
golden brown. Cut into pieces,topped with coconut cream
and sprinkle with roasted white sesame.

Ingredients for Coconut Cream
1 cup of coconut cream
2 tsp of corn starch

Direction
Mix coconut cream and corn flour and stir well.
Heat and stir until thichen well.

source : อ.อมราภรณ์ วงษ์ฝัก และ Chef Water Lee

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Vietnamese Chicken Noodles (Pho Ga)

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Ingredients for Soup
1 kg of chicken bones
1 tsp of pounded pepper
1 tbsp of pounded coriander root
2 tsp of pounded garlic
1 stem of chopped ginger
2 heads of grilled pounded onions
4 tsp of flavored sauce
1 tsp of sugar
1 tsp of salt
1 head of radish (cut into thick slices)
2.5 liters of water

Direction of Soup
Put all ingredients in the pot and boil together.
Get rid of bubbles till soup is clear then simmer for about
1-2 hours (low heat)

Ingredients for Chicken Balls stuffed with KANI-MON
4 pcs of KANI-MON
250 g of chicken breast
1 tsp of salt
1 tsp of vegetable oil
1/2 tsp of baking powder
1 tsp of pepper
1 tsp of sugar
1 tbsp of corn starch
2 tbsp of chopped spring onion

Direction
1. Chopped chicken thoroughly, Season with salt,pepper,sugar
and baking powder, add the vegetable oil and corn starch.
Keep in the refrigerator about 30 minutes, add spring onion and
mix well.
2. Mold the mixture to small ball, flatten to thin sheet and
put KANI-MON inside,fold to a long shape, wrap with hygienic
food wrapping film. Stream in boiling water over medium heat
about 12 minutes or till cooked. Set aside.

Other Ingredients
Fresh rice noodles
Bean sprouts
Chopped spring onion
Fried garlic
Peeled roasted bell peppers
Shredded boiled chicken
Sliced onions
Chopped celery
Lime
Burned shrimp paste
Chili sauce
Fresh vegetable; Lettuce
Yard long beans
Basil
Parsley
Peppermint
Vietnamese coriander
Bean sprouts
“WASABI-O” Wasabi sauce

Direction
1. Soak rice noodles and bean sprouts in hot water.
Scoop out and put in a bowl
2. Put shredded chicken,chicken balls stuffed with KANI-MON
in the bowl,add hot soup. Sprinkle chopped spring onion,
celery and fried garlic. Served with peeled roasted bell peppers,
sliced onions,lime,shrimp paste,chili sauce,fresh vegetable
and “WASABI-O” Wasabi sauce

source : อ.อมราภรณ์ วงษ์ฝัก และ Chef Water Lee

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