Tiffany and Vickie’s Tiramisu

Courtesy of Roberto and his Mama from Rome

Makes 10-12 servings
Prep time: 30 minutes
Cook time: none

Note: 1 kg is about 35 oz

YOU WILL NEED:

• A hand mixer
• A cake or brownie pan with tall walls
• Sifter, optional

INGREDIENTS:

• 1 kg Marscapone cheese
• 10 fresh eggs (1 egg per 100 g of Marscapone)
• 10 tsp sugar (1 tsp sugar 100 g of Marscapone)
• ~ 2 packages ladyfingers (savoiardi in Italian)
• Espresso or fresh brewed coffee (enough to soak the ladyfingers)
• Cocoa powder
• Brandy or cognac, optional

STEPS:

1. Make the coffee and pour it out on a flat plate for dipping. Let the coffee cool. If the coffee is hot, the ladyfingers fall apart once dipped.
2. Separate the egg yolks and whites into large bowls.
3. Add the sugar to the yolks and beat until white and you cannot feel the sugar granules anymore. Look for bubbles.
4. Beat the whites in a separate bowl until whipped.
5. Pour the Marscapone cheese into the yolks and mix well with the beater.
6. Add in the foam of the egg whites slowly, mixing regularly.
7. Dip the ladyfingers quickly into the coffee (both sides) and lay into the pan. Make sure there are no spaces between the ladyfingers and between the ladyfingers and the walls (so the cream does not fall through).
8. Cover the first layer of ladyfingers with the cream mixture and smooth evenly.
9. Add another layer of coffee-soaked ladyfingers on top of the cream.
10. Add a second layer of cream.
11. Use a sifter and sift the cocoa powder on the top of the second layer of cream. Cover completely.
12. Place in the fridge overnight for 24 hours. Best after 2 days. Goes bad after 4 days. Buon appetito!

Co Mui’s White Chocolate Pots de Crème

Topped with Strawberry Coulis

Makes 6 servings
Prep time: 30 minutes
Cook time: 18-20 minutes

YOU WILL NEED:

• Stand mixer with balloon whisk or handheld mixer
• Double boiler or metal mixing bowl with large pot
• Oven
• Tray
• Ramekins or small bowls

INGREDIENTS:

For the white chocolate pots de crème

• 2 cups heavy cream
• 1 Tbsp sugar
• 4 oz white chocolate, melted (can also use dark or semi-sweet chocolate)
• 3 egg yolks

For the strawberry coulis

• 1 lb strawberries (fresh or frozen sweetened)
• 1 cup sugar (if using fresh strawberries)
• 1 tsp cognac, optional

STEPS:

For the white chocolate pots de crème

1. Put the heavy cream and sugar into a double boiler. Use a metal mixing bowl on top of a pot if you do not have a double boiler. Be sure that the bottom of the bowl does not touch the water. 
2. Simmer the cream and sugar mixture until the sugar dissolves completely, about 2 minutes.
3. Microwave or use the double boiler to melt the white chocolate. Pour melted chocolate into the cream and sugar mixture.
4. Remove from heat.
5. Using a stand mixer or a hand mixer on speed 2, whip the egg yolks for about 3 minutes. Slowly pour yolks into the white chocolate cream mixer.
6. Whisk everything until well mixed.
7. Pour mixture into ramekins or small bowls and place in tray.
8. Pour hot water into the tray up to ½ the height of the ramekins, creating a hot water bath.
9. Preheat the oven to 325° F and place the whole tray in for 18-20 minutes.
10. Remove and cool in fridge for two hours.

For the strawberry coulis

1. Rinse the strawberries and remove the stems.
2. Put the strawberries in a pot and add the sugar (if using fresh strawberries).
3. Simmer on low heat until sugar dissolves and strawberries soften, about 15 minutes.
4. Use the back of a spoon to smash strawberries and simmer until reduced in half.
5. Optionally, add cognac and simmer for another 2 minutes so the alcohol burns out.
6. Cool and serve on top of white chocolate pots de crème.

Vickie’s Chicken Enchiladas

From the SwayLaw Kitchen

Makes 4 servings
Prep time: 30 minutes
Cook time: 30 minutes

YOU WILL NEED:

• Oven-safe glass dish
• Oven

INGREDIENTS:

• 4 chicken breasts
• 24 tortillas (corn)
• 1 large jug of Pace Picante salsa
• 2 lbs shredded cheese (cheddar or Mexican blend)
• Optional 2 red onions

STEPS:

1. Cut chicken breasts into small pieces. Cook chicken in olive oil under done, add 1 cup Pace Picante sauce per 2 chicken breasts.
2. Simmer for 10 minutes. Remove from stove.
3. Cut onions into small pieces and combine with cooked chicken.
4. Set up assembly line with chicken, shredded cheese and a cup of picante sauce.
5. In a glass dish or pie plate place tortilla, add about 1/4 cup cheese, a few pieces of cooked chicken and 2 tablespoons Pace Picante saue (either from the cooked chicken pan or from your cup of sauce). Roll tortilla and place toward end of dish (you might need to put a spoon on top of it so it will stay rolled and if the tortilla cracks don't worry as we will fix it later). Continue until dish is filled.
6. Spread shredded cheese on top to cover tortillas with light layer or more if you like lots of cheese
7. Drizzle about 1 cup (or to taste) of picante sauce on top (here is where you can cover or repair the cracked tortillas, just use sauce and cheese)
8. Take a little of the sauce left from the chicken pan and put around the sides of the tortillas where there are spaces if they seem dry: the spaces near the sides of the glass.
9. Cook in pre-heated oven 350 degrees for 20-30 minutes or until cheese melted (you have to experiment with how you like them, but I usually cook refrigerated ones for 30 minutes and freshly made ones for 20 or 25 minutes.

Bac Thoa’s Filet Mignon

Makes 4 servings
Prep time: 15 minutes
Cook time: 30-40 minutes

YOU WILL NEED:

• Barbecue or a grill

INGREDIENTS:

• 1.5-2 lbs beef loin tenderloin / filet mignon
• 1/2 cup oyster sauce
• 1/2 tsp pineapple juice

STEPS:

1. Wash the filets in water and mix all the ingredients in a large mixing bowl just 15 minutes before cooking (aka once all your guests have arrived!)
2. Barbecue 2-inch thick slices for about 7 minutes each side. Use a fork to feel for a little bit of give to check for doneness.

Bac Thoa’s Asian-Style Baby Back Ribs

Makes 6 servings
Prep time: 15 minutes
Cook Time: 45-60 minutes

YOU WILL NEED:

• Barbecue or a grill

INGREDIENTS:

• 3.5-4 lbs pork loin backribs (baby back ribs)
• 1/3 cup oyster sauce
• 1/4 cup finely chopped lemongrass
• 1 tsp pineapple juice
• 1/4 tsp minced garlic

STEPS:

1. Cut the ribs into pieces of 1 or 2 ribs each. Wash them in water and put clean ribs into a large mixing bowl.
2. Add the oyster sauce, lemongrass, pineapple juice, and garlic to the bowl. Mix all the ingredients together, ensuring each rib is coated with the marinade.
3. Let pork marinate for at least an hour before cooking. (Beef can marinate for only 15 minutes.)
4. Barbecue until all the sides are cooked and browned, with slight charring.

   

Co Mai’s Cai Lan Xao

Sautéed Chinese Broccoli

Makes 3-4 servings
Prep time: 5 minutes
Cook time: 15 minutes

INGREDIENTS:

• One bunch (~ 1 lb) of Chinese broccoli
• 1 Tbsp oyster sauce
• 3 slices of ginger, julienned
• 1 Tbsp oil
• 3 drops of vodka

STEPS:

1. Cut the Chinese broccoli pieces in half and wash all the pieces
2. Boil a pot of water and put the stems in first. After 1 minute, add the rest of the leafy parts. When the water begins to boil again, remove it and drain until cold water.
3. Put everything in a large bowl of ice water for 2-3 minutes, remove, and let dry.
4. Put the oil in a large sauté pan and add the ginger.
5. Add the Chinese broccoli and stir-fry with the oyster sauce and vodka for 1-2 minutes.

   

Co Mai’s Thit Nuong

Barbecue Pork

Makes 4 servings
Prep time: 20 minutes
Cook time: 40 minutes

YOU WILL NEED:

• Barbecue or a grill

INGREDIENTS:

• 1 lb pork shoulder butt (thit nac vai)
• 2 tsp nuoc mam (fish sauce)
• 1 tsp soy sauce (preferably Maggi)
• 1 tsp sugar
• 2 Tbsp water
• 2 Tbsp oil
• 1/4 cup milk
• 3 shallots
• 1/2 tsp black ground pepper

STEPS:

1. Wash the pork and cut into very thin slices (about ⅛ inch thick)
2. Cut the shallots into slices
3. Add all the ingredients together in a large bowl and let marinate (at least half an hour, overnight is best)
4. Barbecue or grill over low heat for about 10 minutes per side. While barbecuing, you can dip the meat back into the marinade for extra flavor.
5. If you are pressed for time, you can put the meat and marinade mixture in a toaster oven or an oven at 350° F for about ten minutes. This will decrease the grilling time.
6. Serve with rice for com thit nuong or with bun, nuoc mam (fish sauce), and rau thom (a fragrant Vietnamese vegetable mixture – see here) for bun thit nuong.

Tiffany’s Kahlua Cake

Makes 1-2 cakes (see the cake box)
Prep time: 10 minutes
Cook time: 30-40 minutes

YOU WILL NEED:

• A cake pan

INGREDIENTS:

• 1 box instant yellow cake mix
• 1 cup oil
• 3/4 cup water
• 1/2 cup Kahlua
• 4 eggs
• 1 small instant vanilla pudding mix
• 1 package buttercream frosting
• Butter, for the pan

STEPS:

1. Preheat oven to 350° F
2. Mix the cake, oil, water, Kahlua, eggs, and vanilla pudding mix together until uniformly mixed
3. Butter a bundt/breadpan/other container and pour the batter in.
4. Cook in oven on middle/upper rack for 30 mins, then 5 minute increments.
5. Check with toothpick to see if it’s done. It shouldn't jiggle that much when it's done.
6. When it's cooked, take out the pan and put it in a water bath to shrink the cake. Fill sink with water and plug. Put the hot pan with cake into the sink floating so the cake doesn't get wet.
7. Use a knife/spatula to push the cake sides away from the pan.
8. Flip the cake upside-down onto a plate (works especially well for a bundt).
9. Scoop up 3 big spoons of frosting into a ziplock bag and microwave for 10 seconds at a time, until melted.
10. Keeping the top zipped, cut off bottom corner of the ziplock bag and use that to drizzle melted frosting onto the cake in a pattern. Make sure to cover the sides. Top with berries or any other toppings if desired.
11. Slice and enjoy.

Bac Thoa’s Thit Rim (Thit Dua)

Coconut Pork

Makes 8 servings
Prep time: 50 minutes
Cook time: 45 minutes

YOU WILL NEED:

• A large, hard object to crack the coconut into pieces

INGREDIENTS:

• One coconut (should be a lightish brown color)
• 1-2 pounds of pork bellies (thit ba chi)
• Nuoc mau dua (coconut thin sauce), ~1 tsp, for color
• Nuoc mam (fish sauce), ~⅓ cup
• Ground black pepper, to taste
• Ginger, optional, to remove the pork smell, 1-2 tsp
• 1 cup water

STEPS:

1. Put the coconut on the flame (or stove) to roast the coconut to more easily crack it. All the sides of the coconut should turn brown or black, about 15-20 minutes.
2. Crack the coconut open into pieces and remove the meat from the hard shell. Cut off the soft skin of the coconut and slice the meat into thin slices.
3. Cut the pork into thin slices about 1-2 inches long and wash them.
4. Chop the ginger into small pieces and put the ginger, pork, and sliced coconut into a sauté pan.
5. Add the nuoc mau dua, nuoc mam, pepper, and water to the pan and stir-fry until all the liquid is gone (about 45 minutes). The pork should also be a nice caramel brown color with a little bit of burning on the edges.

   

Bac Thoa’s Thit Kho

Braised Pork with Eggs

Makes 8 servings
Prep time: 30 minutes
Cook time: 2-4 hours

YOU WILL NEED:

• A large pot
• A colander

INGREDIENTS:

• 2-3 pounds of boneless pork leg skin on (dui sau co da khong xuong)
• ~10-12 eggs
• Ginger, optional
• 2-3 cans Coco Rico
• Nuoc mau dua (coconut thin sauce), ~1-2 tsp, for color
• Salt, 1-2 large tsp or to taste

STEPS:

1. Cut the pork into 3-finger sized pieces. You should end up with about 10-12 pieces.
2. Put all the pork and the eggs into the large pot and fill with cold water. Everything should be submerged in the water.
3. Throw a few slices of ginger in the pot to remove the pork smell.
4. Cook for about 10-15 minutes until the eggs are hardboiled.
5. Wash the pork very well and peel all the hardboiled eggs.
6. Remove the ginger and wash the pot very well.
7. Put the eggs and pork back into the clean pot with the eggs on the bottom.
8. Put on the stove on high and add the nuoc mau dua, salt, and Coco Rico. You should have enough broth to just barely cover all of the contents. If not, add water or more Coco Rico until all the pork is covered.
9. When boiling, skim the fat off the top of the broth and turn the stove to low-medium for 2-4 hours with the lid on.

   

Bac Thoa’s Ca Kho

Catfish in a Clay Pot

Makes 8 servings
Prep time: 30 minutes
Cook time: 2-4 hours

YOU WILL NEED:

• Claypot

INGREDIENTS:

• 2 medium catfish (about 3 lbs each)
• Ginger, julienned
• 2 cans Coco Rico
• Nuoc mau dua (coconut thin sauce), ~1-2 tsp, for color
• Salt, 1 large tsp or to taste
• Whole black pepper, 1 tsp

STEPS:

1. Cut catfish width-wise into ~1.5 inch thick pieces
2. Remove the head and the tail (save for Canh Chua)
3. Wash the fish pieces very well with hot water, optionally with a little white vinegar
4. After cleaning, put a little bit of oil in the bottom of the clay pot and cover the bottom of the pot with the julienned ginger
5. Layer the fish on top of the ginger
6. Put on the stove on high and add the nuoc mau dua, salt, pepper, and Coco Rico. You should have enough broth to just barely cover all of the fish.
7. When boiling, skim the fat off the top of the broth and turn the stove to low-medium for 2-4 hours.
8. Toward the end, remove the lid off the clay pot to condense the broth further.