Submit new recipes to nguyenfamilyrecipes@gmail.com

Search recipes

Co Mai's Bun Suong

Co Mai's Buon Suong (Shrimp Paste / Fake Palm Tree Worm)



Prep time: 45 minutes
Cook time: 45 minutes


YOU WILL NEED:

  • 2 large pots
  • Basket
  • Food processor
  • Soup strainer

INGREDIENTS:

  • 2 lbs pork spare ribs (from Asian market), cut small
  • 2 lbs frozen peeled deveined headless shrimp (small shrimp are cheaper), to be ground
  • Vinegar
  • Salt and pepper
  • 1/3 cup fish sauce
  • Potato starch
  • Baking power
  • Tamarind cooking concentrate
  • Oil
  • 1 bunch green onions
  • Oil color
  • One package dried bun (noodle)

STEPS:

  1. Spare ribs 2lbs - clean and wash and boil with 2 tbsp of vinegar and half a tbsp of salt (to clean). After it boils for 1-2 minutes, strain and wash the bones.
  2. Fill a large pot 2/3 full of water. Add 1/3 cup of fish sauce to the water. Megachef is our family's preferred brand. Add one heaping tsp of MSg (can substitute another sweetener, or eliminate if preferred.). Cover and bring to a boil.
  3. Add the strained pork spare ribs back to the boiling pot. Strain out the foam on top of the soup. Simmer at medium heat uncovered for 1 hour to get the sweetness out of the bones for the soup base. Keep straining the scrum.
  4. Defrost shrimp and put in food processor. Add 1 bunch chopped green onion, 2 tsp of potato starch/flour, 1/2 tsp of calumet baking powder, 1/2 tsp of salt, and 3-4 tsp of oil and grind, black pepper. Add oil color (if desired).
  5. Bring a pot of water to boil. Add and boil bun noodles. Wait till soft but not mushy (5-7 minutes). Shock and Strain.
  6. Add three small ladels of tamarind cooking concentrate to the pork bone broth at a boil. Add one small ladel of fish sauce to taste. Should taste sour and salty.
  7. Take oil on hands and one spoon of shrimp paste and roll into long logs and put into soup. Leave to boil uncovered for 5 minutes, stirring occasionally and flipping the logs.
  8. Take out and leave aside until serving, when you put on top of bun and ladel in soup. Serve with cabbage or salad.

0 comments:

Share your thoughts or personal experiences with this recipe! Feel free to include any details about how you made this recipe your own!

Co Mai's Apple Roses

Co Mai's Apple Roses



Prep time: 45 minutes
Cook time: 45 minutes


YOU WILL NEED:

  • 2 small bowls
  • Rolling Pin
  • Knife
  • Oven

INGREDIENTS:

  • 1 lemon
  • Nutmeg
  • Cinnamon
  • 2 apples
  • Phyllo dough / puff pastry (flaky, not frozen)
  • Fruit preserve (we used apricot)

STEPS:

  1. Half and core apples. Slice thinly and add to cold water and lemon bath. This prevents the apples from browning. These are the "rose petals".
  2. Mix three tablespoons apricot preserve and 2 tbsp water in a small bowl. Add a pinch of nutmeg and cinnamon.
  3. Flour a hard  work surface to roll the phyllo dough out on. Cut into thirds and layer the apple slices over each other along one end. Fold other end back over to seal it and roll it up. Add to muffin tins or ramekins with parchment paper.
  4. Preheat oven to 375 degrees. Place tins in oven and bake for 45 minutes.

0 comments:

Share your thoughts or personal experiences with this recipe! Feel free to include any details about how you made this recipe your own!