THIT KHO (VIETNAMESE CARAMEL PORK)

Wow! I was about to make some thit kho tonight when I real­ized I had lost my favorite recipe dur­ing these numer­ous last moves…argg thank­fully  iphone was here to be my tonight’s hero. Phewww! of course I could kind of remem­ber how to do it…but it’s been a while…and as the best damn caramel pork I’ve ever had, (yes, even bet­ter than mom’s) I wanted to make it right and be ready for the Tết sea­son to begin. I will be post­ing my mom’s recipe here soon though, it’s super extra mag­nif­i­cently good too, and much faster and eas­ier to do so stay tuned!

Note: The coconut water used in this recipe is the clear liq­uid from the heart of the imma­ture coconut. Do not con­fuse it with the white coconut milk (canned and frozen) that is extracted from the grated flesh of the mature coconut. You may pur­chase coconut water frozen; it is usu­ally sold in clear, square or rec­tan­gu­lar plas­tic bags — some­times a few thin slices of coconut meat are included. Pork belly (where bacon comes from) is the desired and tra­di­tional cut for this dish because it has the per­fect bal­ance of lean meat to fat. How­ever, you may sub­sti­tute the leaner Boston butt.

Ingredients:

(Serves 6)

  • 3 table­spoons oil
  • 4 table­spoons sugar
  • 3 gar­lic cloves, slivered
  • 2 shal­lots, slivered
  • 2 table­spoons peeled, sliv­ered fresh ginger
  • 1 1/2 to 2 pounds pork belly or side pork, or Boston butt, cut into 1/2 x 1-inch slices
  • 1/3 to 1/2 cup fish sauce
  • 12 ounces fresh or frozen coconut water (see head note)
  • 4 hard-cooked eggs, quartered

How to make your hair spike up:

In a thick-walled 1 1/2– to 2-quart pan, heat the oil and add the sugar, stir­ring until the sugar melts. Cook until the sugar turns a light brown and caramelizes. Add the gar­lic, shal­lots and gin­ger. They will siz­zle. Stir and cook for 1 minute.

Over high heat, add the pork belly and stir. Add the fish sauce and coconut water. The liq­uid should barely cover the pieces of pork. Add water if nec­es­sary. Bring to a boil, add the eggs, cover and cook on medium heat for 35 to 45 min­utes. Remove lid and cook until liq­uid is reduced to about 1 cup, or comes up about one third of the way on the pork.

Serve warm.

Nutri­tion

PER SERVING: 575 calo­ries, 14 g pro­tein, 10 g car­bo­hy­drate, 53 g fat (18 g sat­u­rated), 174 mg cho­les­terol, 1,002 mg sodium, 0 fiber.

Related posts:

  1. CREPES (SWEET OR SALTY)

Posted by: Aurelie on January 31, 2010
Category: COMFORT FOOD, GO(o)DNESS, VIETNAMESE, WINTER COMFY

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“IKEA” OATMEAL CHOCOLATE COOKIES

"IKEA" OATMEAL CHOCOLATE COOKIES

Every­time I go to Ikea, I buy these cook­ies in bulk, they are so yummy! But lately, Ikea being so far away, I’ve had mon­ster crav­ings for these with no time to hike buses boats and train to reach the mecca…ikea.

So… after search­ing all over for a recipe online, here is my shot at it, its soooo easy it hurts! They are as yummy as the Ikea ones, if not bet­ter since they are home­made and fresh

Ingre­di­ents to make the dough (makes about 8 cookies):
  • 1 1/4 cup old fash­ioned oats
  • 1 egg
  • 2/3 cup raw cane sugar
  • 7 tbsp butter
  • 1 tsp bak­ing powder
  • 2 tbsp all pur­pose flour (+ a tad to spread on the bak­ing sheet)
Ingre­di­ents to make the choco­late ganache:
  • 4 1/2 ounces bit­ter­sweet chocolate
  • 1/2 cup (100 ml) heavy whipped cream
Details »

Posted by: aurelie on December 23, 2011.
Category: GO(o)DNESS, SWEET Tags: , ,

CHILLED ASPARAGUS AND CARROTS

CHILLED ASPARAGUS AND CARROTS

WITH WALNUT MISO VINAIGRETTE

This is a very fresh and yummy but rich salad that will make won­der­ful spring lunches … the recipe requires quite a bit of ingre­di­ents that can be found in Japan­ese markets.

Ingre­di­ents
  • 10 thin aspara­gus with tough ends removed
  • 4 ounces (120g) of car­rots, peeled and thinly chopped into 1-inch match­sticks
  • 2 tbsp of lemon juice

For the Vinaigrette

  • 2 ounces (60g) walnuts
  • 1 tsp of red miso (or 2 tsp white miso)
  • 2 tbsp mirin
  • 2 tsp soy sauce
  • 2 tbsp olive oil
  • 2 tbsp white wine
  • 2 tbsp rice vine­gar (or any white vinegar)
Con­fec­tion

Boil the aspara­gus for about 2 min­utes in salted water, then diag­o­nally cut into 1-inch lengths. Boil the (match­sticks) car­rots for 2 min­utes as well and drain. Sprin­kle the veg­etable with the lemon juice while still hot

Dress­ing: blend all the vinai­grette ingre­di­ents together using a food proces­sor or sim­ply grind the wal­nuts using a mor­tar then stir in all the other stuff

Mix the car­rots and the aspara­gus with the vinai­grette and enjoy!

Posted by: Maud on March 16, 2010.
Category: GO(o)DNESS, HEALTHY N' LIGHT, JAPANESE, MEATLESS

ZUCCHINI, GOAT CHEESE, PINE NUTS TART

ZUCCHINI, GOAT CHEESE, PINE NUTS TART

Here is a spin on the Quiche Lor­raine for those veg­e­tar­ian out there.
The bat­ter is made the same way, just add any­thing you’d like to make it a quiche.
For this recipe, have the fol­low­ing ready.

Ingre­di­ents:
  • Ready Made 9″ Pie Crust or Home­made one
  • 3 eggs
  • 3/4 cup skim milk
  • 3/4 cup heavy whip cream
  • 1 zuc­chini sliced thinly
  • 6 cherry tomatoes
  • 1/2 onion chopped thinly
  • 1/2 cup goat cheese (cut in slices or crumbled)
  • 1/4 cup shred­ded swiss cheese ( gruyere)
  • 1 hand­ful of pine nuts
  • herbes de Provence, fresh rose­mary, fresh oregano, cumin pow­der, nut­meg, salt and pepper
  • 1 tbsp olive oil

Details »

Posted by: Liz on March 14, 2010.
Category: COMFORT FOOD, FRENCH, MEATLESS

QUICHE LORRAINE

QUICHE LORRAINE

Another quick and easy French classic.

Ingredients:
  • 1 ready made frozen pie crust ( i use wholly whole­some whole wheat 9″ pie crust avail­able at whole foods) or see Maud’s recipe for a home made pie crust.
  • a slab (approx. 1/3 lb) of salt pork , sliced into 1/3″ x1/3″ sticks. (Alter­na­tively you can use Pancetta, a slab of bacon or ham).
  • 2 eggs + 2 egg yolks
  • 1 cup skim milk
  • 1 cup heavy whip cream
  • salt, pep­per, fresh grated nut­meg, cayenne pep­per, star anise.
  • optional: 3/4 cup grated swiss cheese (use emmen­tal or gruyere)

Details »

Posted by: Emilie on March 14, 2010.
Category: COMFORT FOOD, FRENCH, QUICK n EASY, VICE

MIXED HERBS & SALAD

MIXED HERBS & SALAD

Here’s a very refresh­ing piece of  south of France, not just a salad, its THE salad, tak­ing salad mak­ing to an art. Very sim­ply done too.

Ingre­di­ents:
  • 3 let­tuce hearts
  • 1/4 lb aragula
  • 1/4 lb purslane (if you won­der what it is here is an inter­est­ing arti­cle on this edi­ble weed)
  • 1 red endive (chicory)
  • 1/2 bou­quet of chevril
  • 8 strands of flat parsley
  • 20 small basil leaves
  • 8 mint leaves
  • 10 strands of chives
  • 2 tea­spoon aged bal­samic vine­gar (Acetaia Dodi is pure lux­ury but a cou­ple drops can bring a dish to heaven)
  • 4 tbsp fruity olive oil (Sicil­ian is a favorite, try Fran­toia)
  • optional but fan­tas­tic: shaved truf­fles, or shaved parme­san, or a poached egg… depend­ing on the salad’s bud­get I guess.

Details »

Posted by: Alex on March 11, 2010.
Category: GO(o)DNESS, GREEN, HEALTHY N' LIGHT, MEATLESS, VEGETERIAN

CHOCOLATE CAKE EXPRESS

CHOCOLATE CAKE EXPRESS

Tip top choco­late express for those choco­late crav­ings past mid­night. Ready in 20 min­utes top chrono!

Ingre­di­ents:
  • 1 cup ( 200 g — 7 oz) 70% cacao choco­late chips
  • 2/3 cup (150 g — 5 oz) salted butter
  • 3/4 cup (150 g — 5 oz) sugar
  • 3 eggs + 1 egg yolk
Instant Grat­i­fi­ca­tion:

Pre­heat the oven to 360 degrees.

Place the choco­late chips into a ceramic bowl that you will have set inside a larger pot on the stove­top (twice the size of the bowl or so)  filled with about 1 to 2 inches of water. Bring the water to a boil stir­ring the mix­ture until it has melted com­pletely. Make sure the water doesn’t spill over into the ceramic bowl and adjust the heat accord­ingly. (this tech­nic is called “bain-marie”, lit­er­ally Mary’s bath…not sure what they did to Mary then.…). This should take 3 min­utes tops. Once the choco­late is melted, slowly add the but­ter cut into small pieces while stir­ring the choco­late, until all has melted.

Beat the eggs and the sugar together with an elec­tric mixer until the mix­ture has tripled in vol­ume. 2 min­utes tops.
(Alter­na­tively, you can beat the egg whites sep­a­rately until they become firm. This will make the cake much lighter, but will also take much more time. You will need to slowly incor­po­rate the fluffy whites into the chocolate/butter mix­ture, spoon­ing around it again and again.….and again…and I find that for a quick fix after mid­night, this method is a lit­tle overkill. You may pass out before it reaches the oven. We are talk­ing about the I WANT CHOCOLATE NEAAAAOOOOOOW ENVY!!)

Finally, slowly pour in the melted butter/chocolate into the sugar/eggs while stir­ring del­i­cately but con­stantly until the mix­ture is homogeneous.

Pour the final mix into a dish pie. Use a sil­i­cone one or rub some but­ter onto a ceramic dish and sprin­kle with flour. The idea is to avoid the cake stick­ing to the dish… although that may not be a prob­lem if you take the whole dish into bed to devour it like a bar­bar­ian before a good night sleep. Trust me only the god­lier of good­ness of dreams will follow.

Bake in the pre­heated oven for 15–20 min­utes.
Voila, its sup­posed to be crusty out­side and melted inside. Insanely deli­cious. Add some whip cream and vanilla ice cream for total deca­dence at 3 am.
Really good the next day too when you have come off your horse.
Enjoy

Posted by: Chloe on March 11, 2010.
Category: QUICK n EASY, SWEET, VICE

CREPES (SWEET OR SALTY)

CREPES (SWEET OR SALTY)

In this chan­deleur sea­son, it’s time for a crepe recipe on Flow­ers of Vice. Here is a very easy and quick one (no wait­ing necessary!).

Ingre­di­ents:

  • 250 g (= 2 cups) white flour
  • 1/2 liter (= 2 cups or 17 oz) milk (tra­di­tion­ally you would use whole milk, but I found that 2% works just as good)
  • 3 eggs
  • salt
  • 50 g (= 3 tbsp) butter
  • 1 tsp orange flower extract (this is optional but it gives a nice sub­tle taste to the crepe dough. You may also add 1 tsp of Rum or vanilla sugar/extract).
  • a small potato and oil (to grease the pan)

Details »

Posted by: Aurelie on February 14, 2010.
Category: FRENCH, GO(o)DNESS, MEATLESS, SWEET, VICE, WINTER COMFY

JAPANESE CUCUMBER SALAD

JAPANESE CUCUMBER SALAD

This is a deli­cious accom­pa­ni­ment greens to any meal or it also makes for a hyper easy and healthy snack. It’s more fun if you have a spi­ral­izer! It has def­i­nitely become my favorite tool in the kitchen as I spi­ral­ize every­thing that comes in my vicin­ity these days. Watch out!

Ingre­di­ents (4 servings):

  • 1 large eng­lish cucumber
  • 1/4 cup rice vinegar
  • 1 tea­spoon sugar or 1 table­spoon agave sweetener
  • 1/4 tea­spoon salt
  • 2 table­spoons toasted sesame seeds* or goma­sio.

Details »

Posted by: Chloe on February 6, 2010.
Category: GREEN, QUICK n EASY, RAW

PICO DE GALLO / SALSA FRESCA

PICO DE GALLO / SALSA FRESCA

This is my lat­est chem­istry project in the kitchen, espe­cially as I love the fla­vor of fresh salsa and cilantro with my tofu tacos.  Although this is a sim­ple recipe where all you have to do is throw it into a bowl and mix, truly excel­lent pico de gallo salsa is all about the scale and pro­por­tion of ingre­di­ents.  After a few iter­a­tions of adjust­ing the tomato count and the size of the chopped ingre­di­ents, this fresh salsa recipe should get you off to a good start where you can alter it  to suit your taste.

Ingre­di­ents
(Yields approx. 5–6 cups)

  • 6 medium-sized roma toma­toes (stems and seeds removed), finely diced
  • 1/2 red onion, finely diced
  • 1 jalapeño chili pep­per (stems, ribs, seeds removed), finely diced
  • 1 ser­ano chili pep­per (stems, ribs, seeds removed), finely diced
  • 1 lime
  • 1/2 cup chopped cilantro herbs (wash and de-stem leaf from stalk)
  • Salt (1 tsp or to taste)
  • Fresh ground pep­per (1 tsp or to taste)
  • Oregano (2 tsp or to taste)
  • Cumin (1 tsp or to taste)

Details »

Posted by: MozzaMatt on February 2, 2010.
Category: HEALTHY N' LIGHT, MEXICAN, QUICK n EASY

CHOCOLATE BANANA TOFU MUFFINS

CHOCOLATE BANANA TOFU MUFFINS

This is a great tasty and fill­ing snack that you can take along any­where you go

Ingre­di­ents

  • 1 cup soft silken tofu
  • 1 ripe banana
  • 1/4 cup oil or soften butter
  • 1/3 cup maple syrup or Agave
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour, 1/2 cup almond flour, 1/2 cup whole wheat flour
  • 2 tsp bak­ing powder
  • 1 tsp bak­ing soda
  • 1/2 tsp salt
  • 1/2 cup or more dark choco­late chunks
  • 1/2 cup walnuts

Details »

Posted by: Maud on February 1, 2010.
Category: QUICK n EASY, SWEET, VICE

THIT KHO (VIETNAMESE CARAMEL PORK)

THIT KHO (VIETNAMESE CARAMEL PORK)

Wow! I was about to make some thit kho tonight when I real­ized I had lost my favorite recipe dur­ing these numer­ous last moves…argg thank­fully  iphone was here to be my tonight’s hero. Phewww! of course I could kind of remem­ber how to do it…but it’s been a while…and as the best damn caramel pork I’ve ever had, (yes, even bet­ter than mom’s) I wanted to make it right and be ready for the Tết sea­son to begin. I will be post­ing my mom’s recipe here soon though, it’s super extra mag­nif­i­cently good too, and much faster and eas­ier to do so stay tuned!

Note: The coconut water used in this recipe is the clear liq­uid from the heart of the imma­ture coconut. Do not con­fuse it with the white coconut milk (canned and frozen) that is extracted from the grated flesh of the mature coconut. You may pur­chase coconut water frozen; it is usu­ally sold in clear, square or rec­tan­gu­lar plas­tic bags — some­times a few thin slices of coconut meat are included. Pork belly (where bacon comes from) is the desired and tra­di­tional cut for this dish because it has the per­fect bal­ance of lean meat to fat. How­ever, you may sub­sti­tute the leaner Boston butt.

Ingredients:

(Serves 6)

  • 3 table­spoons oil
  • 4 table­spoons sugar
  • 3 gar­lic cloves, slivered
  • 2 shal­lots, slivered
  • 2 table­spoons peeled, sliv­ered fresh ginger
  • 1 1/2 to 2 pounds pork belly or side pork, or Boston butt, cut into 1/2 x 1-inch slices
  • 1/3 to 1/2 cup fish sauce
  • 12 ounces fresh or frozen coconut water (see head note)
  • 4 hard-cooked eggs, quartered

Details »

Posted by: Aurelie on January 31, 2010.
Category: COMFORT FOOD, GO(o)DNESS, VIETNAMESE, WINTER COMFY

VEGETARIAN TOFU TACOS

VEGETARIAN TOFU TACOS

Ingre­di­ents
(Yields 6 servings)

  • 1 (14-ounce) pack­age extra-firm tofu, drained
  • 1 1/2 tea­spoons chili powder
  • 1/2 tea­spoon dried oregano
  • 1/2 tea­spoon ground cumin
  • 1/2 tea­spoon ground coriander
  • 1/2 tea­spoon salt
  • 1 table­spoon olive oil
  • 3 cloves gar­lic, finely chopped
  • 3 green onions, finely chopped
  • 1 (15-ounce) can black beans, drained and rinsed 

Details »

Posted by: MozzaMatt on January 30, 2010.
Category: MEATLESS