Ma Po Tofu

Ma Po Tofu is a famous dish in Chinese food. It is originated from Chengdu, Sichuan in Qing dynasty. In that time, there was a woman who was good at cooking and she could tofu best. So, she has a restaurant called " Chen's Tofu restaurant". It is easy to cook this dish at home because my mother always cooks it for me. Therefore, I will introduce how to make this dish in the easiest and most delicious way.

Ingredients:

Tofu,

pork,

red chilli,

Sichuan pepper,

garlic,

ginger,

thick broad-bean sauce

Step 1:

Heat the wok and put red chili, Sichuan pepper, garlic, ginger in the wok for around 2 minutes.

Step 2:

Add pork and fry it until it's cook through.

Step 3:

Add thick broad-bean sauce.

Step 4:

Add 2/3 cup of water to the wok and stir and wait for few minutes.

Step 5:

Put tofu to the wok and put to pot cover for around 8 minutes.

Reference:

http://thewoksoflife.com/2014/03/ma-po-tofu-real-deal/

Coco,

13001664

 

sel-roti

sel roti is a nepali traditional home-made, sweet , ring shaped bread/doughnut. it is mostly prepared during festivals like Dashain and Tihar, which are also main festival of hindu in neapl. sel roti is made mainly of rice flour, water, sugar ,cooking oil and ghee. some more ingredient that people use to make roti delicious is banana and coconut mixed on it.sel roti is more delious to have with tea or other hot/cold drinks also people eat sel roti with geavy of curry, curry could be of meat or vegetable.Ingredients used to make sel roti are rice flour, soaked rice, sugar, ripe banana melted butter, oil to deep fry and water. sel roti are also used in marriage as one of the food in party. sel roti are one of the best tasty food of nepalese community which is a bit difficult to cook with lots of ingredients.

reference;"
https://www.google.com.au/search?q=picture+of+sel+roti&espv=2&biw=911&bih=445&tbm=isch&imgil=zV7Lq8Phm6dfsM%253A%253BNeoXvWFP0EaSXM%253Bhttps%25253A%25252F%25252Fwww.youtube.com%25252Fwatch%25253Fv%2525253Daa-w9PD6ctg&source=iu&pf=m&fir=zV7Lq8Phm6dfsM%253A%252CNeoXvWFP0EaSXM%252C_&usg=__DbORAcxmzddxQ2wVihDqJZHAZdU%3D&ved=0ahUKEwiFgv2Z567MAhWInpQKHZ_WCm0QyjcILg&ei=zK4gV4XsO4i90gSfravoBg#imgrc=zV7Lq8Phm6dfsM%3A"

Korean Food-Bulgogi

There are many delicious foods in Korea. Today, I will introduce Bulgogi. Bulgogi is a represent food of Korean food. It is one of the most famous and popular food in Korea. Bulgogi is a food that is fried in a certain soy sauce seasoning. It is Korean-style barbecued beef. This is loved by many people all over the world. Many surveys show that Bulgogi is a favorite dish for foreigners. It is the very symbol of Korean food with the Kimchi. The reason why people love and like to eat Bulgogi is because it is really delicious. I am very sure that whoever eats Bulgogi, they would like it and it is also my favorite Korean food. Also, Bulgogi is a really healthy food, because it is a grilled beef with many vegetables. If there is a chance to have Bulgogi, I would like to recommend it.

Ho Won LEE

LEHOC1102

https://search.naver.com/search.naver?where=nexearch&query=%EB%B6%88%EA%B3%A0%EA%B8%B0&sm=top_hty&fbm=1&ie=utf8

“ Chè “- One of must try Vietnamese Desserts for Sweet-tooth People

“ Chè “- One of must try Vietnamese Desserts for Sweet-tooth People

Chè is a traditional Vietnamese word to describe any Vietnamese sweet condensed beverage, which is usually available in the form of condensed soup with different topping or pudding. It tends to be a combination of fruit, beans, jelly, seeds, glutinous rice and tapioca powder and the special sauce is coconut milk.  Even though it is not too sweet and does not have the most fancy look like other kind of dessert, most people are totally addicted to this unforgettable kind of sweet treat. There are so many varieties of “chè” that one Vietnamese can’t remember all but here are the four tastiest “ chè “ that you must try when visiting Viet Nam.

1.     Banana with Sago Pearls and Coconut Milk Sweet Soup (Chè Chuối) :

Form: Condensed Soup

Serve: Warm

“ chè chuối “ is made from a type of flavorful banana called “ chuối xiêm “ (which mean banana from Thailand). “ Chè chuối “ has a sweet and creamy flavor of coconut milk, a delicate banana scent. The topping of  “chè chuối” is a little bit of roasted peanut, this bring a splash of color to the dessert.

                                                              “ Chè Chuối”

2.     Sweet Glutinous Rice Dumplings (Chè trôi nước):

Form: Condensed Soup

Serve: Warm

In Vietnamese, this dessert’s name means, “ floating on water” because when we cooked, the balls rise from the bottom of the pot to the soup’s surface. The texture of it is similar to Japanese mochi because of the chewy and gummy rice which underneath of it is the soft and savory mung bean. The golden gooey syrup adds a sweet flavor and an aromatic ginger fragrance to the super-delicious sweet soup.

Chè Trôi Nước

3.     Vietnamese Sweet Corn Pudding (Chè Bắp):

Form: Pudding

Serve: Warm or Cold

The natural sweetness of corn mixes with the creamy coconut milk in a chewy taste of glutinous rice, it can be served in warm or cold, this really a very lovely summer treat.

Chè Bắp.

4.Rainbow Dessert (Chè Sương Sa Hạt Lựu):

Form: Drink

Serve: Cold

This “ chè “ is made from agar jelly, mock pomegranate seeds, mung bean paste and coconut milk, this kind of “chè” is such a good source of energy to help you beat with hot and humid summer days in Vietnam.

Reference: https://wildtussah.com/che-7-must-try-vietnamese-sweet-desserts/

Hanna.

Boiled Fish

"Shui Zhu Yu" is one of the most common Sichuan fish dishes. 'Shui Zhu' is also one of the most famous Sichuan cooking styles. Its essential ingredient is Sichuan bean sauce. 'Shui' means water. 'Zhu' means boil. You might have also heard about 'Shui Zhu Niu Rou' which uses beef in place of fish. You may use 2 cups of soy bean sprouts to substitute for the celery and Napa cabbage stem. Cod is also a good substitute for basa. Enjoy the fish and I wish you 'Nian Nian You Yu'--Happy New Year!"



Ingredients

Fish marinating
One fresh fish around 1000g to 15000g
1 tablespoon cornstarch
3 teaspoons salt
1 tablespoon cooking wine

Other ingredients
5 garlic cloves
2 green onion (separate white and green part)
2cups of Shitake mushrooms (You can choose other vegetables you like for example cucumber or bean sprouts)
1 inch root ginger, peeled and sliced
3 star anise
1 large cassia bark, break into small sections
2 tsao-kuo (optional)
1 teaspoon Sichuan peppercorn
10 dried chili red pepper
2 tablespoon cooking oil
1 tablespoon doubanjiang
2 teaspoons dou-chi
pinch of salt if needed
Water as needed
1/2 tablespoon sesame seeds for garnish

Instructions

Cut the fish meat into thin slices and chop the bones into sections.
Put all the bone section and fish slices in large bowl; add cooking wine, cornstarch and salt.
Boil some water in wok and cook mushrooms or any other vegetables you like. Then lay the vegetables in the bottom of your final container (you can also use cabbage or other vegetable to replace)
Heat up 1 tablespoon of vegetable oil in wok, add star anise, cassia bark and taso ko to stir fry for around 2 minutes until you can smell the aroma.
Add garlic, ginger and white part of green onion to stir-fry around 1 minute, then add half of the Sichuan peppercorn and half of the dried chili peppers to stir-fry until smell the tastes.
Add doubanjiang and dou-chi to stir-fry for 1 minute until aroma.
Pour water (around 3 cups) to wok and slow the fire after the water becomes boiling to simmer for 15 minutes,and then add 2 teaspoons of salt.
Pick the bone sections out of the marinading bowl and cook them firstly for around 1 minute.And the thin slices in to cook until the slice becomes white.
Transfer all the content to the serving bowl. Garnish some chopped spring onion firstly and then sesame seeds.
Heat up around 2 teaspoons cooking oil in wok again and add the left Sichuan peppercorn and chili peppers.
Pour the hot oil with Sichuan peppercorn and chili peppers evenly on the surface of the serving bowl.
Garnish another layer of spring onions.

Notes
For those who love spicy very much, you can sprinkle some chili powder and Sichuan peppercorn powder on top before pouring the hot oil.

Reference
http://www.chinasichuanfood.com/boiled-fish-sichuan/

Daisy

Sweet and sour pork

Sweet and sour pork is one of my favorite Chinese food. It is a classical Cantonese food. In Guangdong, we call it "goo lou yok" in Cantonese. The most important part of this dish is sweet and sour sauce. You cannot make it too sweet or too sour in this dish. Now I will introduce how to make this dish in the easiest way.

Ingredients:

pork tenderloin

tomato sauce

coriander

Step 1:

Heat the wok and add pork tenderloin

Step 2:

Fry the pork until turning brown.

Step 3:

Remove the pork to the plate.

Step 4:

Add the tomato sauce to the wok.

Step 5:

Add some water

Cook the sweet and sour sauce in the wok.

Step 6:

Re-add the pork

Step 7:

Add starchy sauce to the wok.

Step 8:

Stir until the pork and sauce well mixed

Finally add coriander to the dish.

Reference:

http://rasamalaysia.com/sweet-and-sour-pork/

Coco

13001664

Kung pao chicken

Kung Pao Chicken is a very famous Chinese dish. It is made of chicken, peanuts,  vegetables, chili pepper. It is originated in Sichuan province. Kung Pao Chicken is a healthy homemade chicken in savory and spicy kung pao sauce. Now I will introduce how to make it at home.

Ingredients:

Chicken,

Peppercorn,

Garlic,

Onion,

Ginger,

Red chili,

Peanuts,

Cucumber,

Carrots,

Coriander,

Step 1:

Heat 2 tablespoons oil in a wok over high heat. Sear the chicken, remover from the wok to a bowl, and set aside.

Step 2:

Add chili, garlic, ginger,onion. Then add chicken back to the wok. Turn up the heat to high and stir-fry for a minute.

Step 3:

Add Kung Pao sauce to the wok and stir fry for another minutes.

Step 4:

Add cucumber, carrots, peanuts to the wok.

Step 5:

Finally, add coriander to the wok and give everything a final stir and serve. 

Reference:

http://thewoksoflife.com/2015/02/kung-pao-chicken/

Coco,

13001664

What’s the typical dish for breakfast in Viet Nam?

One of the most favorite dishes for breakfast in Viet Nam is Broken Rice Saigon. Style. This is the place where I was born and grew up so that I really get into Broken Rice Saigon Style. You should try at least one time this dish when you come to my city: Ho Chi Minh City (Saigon). One Broken Rice dish is a combination of beautiful color comes from grilled pork chop, steamed pork with egg custard ( egg meatloaf) , tomato, onion, pickled carrot and turnip.  Not like the normal rice in every daily meal, Broken Rice Saigon dish uses rice grains that are “ broken “. During the process and transportation, the normal rice breaks into “smaller” rice and we call it “broken rice”. Like most dishes, chilli fish sauce combines everything in broken ice dish. Especially, you can customize your own Broken Rice dish; you can order broken rice with pork skin, which effectively leave out the egg meatloaf.  There are many different ways to create your own dish with different components. For example, one dish may include pork skin and egg without grilled pork chop or may have shredded pork with pickled carrot and turnip. The most complete version for a Broken Rice dish includes all : broken rice, grilled pork chop, pork skin, egg, egg meatloaf with a serving of vegetables and pickled carrot and turnip using with chilli fish sauce in the side.

Egg meatloaf.

Grilled pork chop.

A typical dish of Broken Rice Saigon Style.

References:

http://7monngonmoingay.com/wp-content/uploads/2014/11/cha-trung-thit-bam-chien-ngon-cho-buoi-diem-tam.jpg

https://c5.staticflickr.com/5/4079/4745833420_bc6e3fc1ab_b.jpg

http://www.comtamdem.com/upload/comtamdem/product/suon-non-be00e93915f34283bef2c868176dbecc.jpg

Hanna.

Korean Traditional Food : Kimchi

There are many great and healthy foods in Korea. Today, I will introduce you guys one of the traditional food in Korean and international food which is called “Kim-Chi”. Kimchi is Korean traditional culture fermented food. It is really healthy and special food. There are many kind of Kimchi, white Kimchi and so on. These days, many people in the world know about Korean traditional dish kimchi because of Korean dramas. It looks like it is really spicy so many people in western countries, they did not try before. But lots of foreigners would like to enjoy it recently and we can see and buy the kimchi in lots of foreign super markets easily. Kimchi has got many nutriments for health. So I hope THE Kimchi become more famous all over the world from now on and if there is any chance to try to have the kimchi, please try. I am very sure that it is really health for everyone and everyone will love it.

Reference: https://hungrygirlinkorea.files.wordpress.com/2013/02/kimchi.jpg

Ho Won LEE

LEHOC1102

What's in Vietnamese Food ?

In the northern part of the country, we are influence by the taste of neighbouring China, people tend to use more soy sauce than other parts, where fish sauce is more usual. Other common ingredient in Vietnamese food include, black pepper, hot chilli, coconut milk, sesame oil, oyster oil, lemon grass, limes, tamarin, cane sugar, moreover, our Vietnamese taste is also influenced by the courtesy of The French food. You can find many European influences in Vietnamese dishes, including sauces, meats, bread, cold roast pork, pates and baguettes.Vietnamese food also has a various cooking methods from simmering or boiling to frying or grilling.

What to order in Vietnamese Food :

Banh mi thit ( Pork Roll ):
a Vietnamese baguette rolled with any of a wide variety of combination including, ham, cheese, pates, canned sardines, Vietnamese bologna, onion and pickled carrot.


Che:
This is one of favourite dessert dishes, try Che to give you a sweet taste in your mouth, we have a variety kinds of Che, this is a pudding made from sticky rice and mung beans with the topping from coconut and sesame.


Bun cha :
Vietnamese Pork Meatball from pork mince use with Noodle and Salad.

Reference:
http://www.vietnam-guide.com/food.htm
Hanna.

MOMO (nepalese dumpling )

momo
Nepalese's most popular dishes which can be eaten as entree or as main. Dumpling can be fill with meat and vegetable as well. /meat can be of chicken, goat ,buffalo or some thing else of your taste. In vegetable people prefer cabbage and onion. momo 's are delecious have with tomato pickle.
For the tomato pickle (achar), pour mustard oil into a small saucepan and place over medium heat. When the oil is hot add garlic and ginger, fry for a few seconds or until starting to turn light golden. Add fenugreek seed, dried chillies, jimbu, and stir for few more seconds until fenugreek is starting to turn golden. Add chopped tomatoes and cook for 10 minutes, stirring occasionally until reduced and starting to thicken. Set aside to cool, then blend until smooth.
For the momos, place all ingredients in a large bowl mix to combine. Cover and set aside for 10 to 15 minutes to develop flavour .place a steamer with water in the base over high heat.lay out wrapper on bench, and moisten around the top edge of each wrapper using a wet finger place half spoon of mixture in the center of wrapper, and almost fold in half and close it. you can make several wrapper like this.

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