Co Mai's Vietnamese Yogurt

Prep time: 40 minutes
Cook time: 8 hours (3 days)
Makes 10 servings

YOU WILL NEED:

• Electric yogurt maker (warmer) - Alternative: oven and glass oven dish
• Stove
• Pot
• Strainer
• Fine strainer or cheesecloth
• Large mixing bowl

INGREDIENTS:

• 1 cup plain yogurt
• 1/2 can sweetened condensed milk
• 1 liter milk (whole or 2%)

STEPS:

1. Pour 1 liter of milk and condensed milk (1/2 can) into a large pot
   
2. Warm on medium heat on the stove until the condensed milk is melted and the mixture is lukewarm (NOT boiling)
3. Take off the heat and let it cool to room temperature
4. Mix in 1 cup of plain yogurt to the cooled mixture (if warm, it will kill the yeast)
5. Using the large strainer, strain the mixture into a large bowl. Repeat a second time with the fine strainer (or a cheesecloth in the large strainer).
   
6. Pour into containers and place into the yogurt maker for 8 hours. If you do not have an electric yogurt maker, you can place them into a glass oven dish filled with warm water into the oven.
   
   
7. After 8 hours, place the yogurt into the fridge for 2 days.

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.

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.

Sheila's Eggplant Bhurtha

Prep time: 30 minutes
Cook time: 1 hour, 20 minutes
Makes enough for 2-3 people.

YOU WILL NEED:

• Oven
• Sauce pan
• Tongs
• Metal bowl
• Foil

INGREDIENTS:

• 2-3 large eggplant
• 5 medium tomatoes or 6 roma tomatoes
• Two bunches green onions
• 2 tbsp of oil
• Salt
• Tumeric
• Jalapeno and coriander/cilantro (ground)
• Coriander/cilantro seeds and cumin seeds mixed and ground

STEPS:

1. Preheat oven to 350 degrees. Clean three small or two medium eggplants and pierce with fork. Wrap in foil. Roast for one hour or more, until soft to the touch.
2. Wash and thinly slice 5 medium tomatoes or 6 Roma tomatoes. Set aside in bowl. These will simmer down into the sauce.
   
   
3. Wash and chop green onions (one bunch per one medium eggplant). Cut off tips and roots.
4. Once eggplants are done, take off foil and plop into a heat-safe bowl. Take off skin and tops. Use tongs, it will help. Water will come out. Leave the eggplant in its own water. Run the tongs/knife thru them to start pulling apart the eggplant.
5. Large saucepan. Medium-high heat. When pan is hot, add 2 tbls of oil. Fry green onions until slightly browned. Add one tomatoes. Add 1/2 tsp of ground coriander cumin mix. (Make this with seeds of each and process in coffee grinder.). Add ground jalapeño and coriander. Stir till reduced a little.
6. Add all tomatoes. Add 1/2 tsp turmeric. Add 1/2 tsp of salt. Let Simmer and cook down. Add eggplant when tomatoes cook/boil and stir and mush.
7. Reduce heat and cover. Stir occasionally so it doesn't stick to pan. Cook for 10-15 mins stirring every 2-3 mins. Salt to taste - if can taste individual ingredients need more salt. About 1.5 teaspoons. Serve with toasted naan or roti or over lentil rice.

Sheila's Channa Masala

Prep time: 10 minutes
Cook time: 30 minutes

YOU WILL NEED:

• Large pot

INGREDIENTS:

• 2 cans of chickpeas
• Roma tomatoes
• 1/2 teaspoon mustard seeds
• Curry leaves
• 1-2 Jalapenos

STEPS:

1. In a large pot, start with a few teaspoons of oil and heat, and add a bit (like a half tsp) of mustard seeds, a few curry leaves. simmer.
2. Split 1-2 jalapenos in half (depending how spicy you want it) and clean out seeds. add to the simmer. keep it simmering on medium heat for about one minute.
3. Lightly fry it. it can burn fast so it's like just on the heat for 30 sec to a minute max
4. Add in crushed/chopped/food processed tomatoes (blending them is easiest)
5. Add in cans of strained chickpeas
   
6. Let it sit on the heat for 15 minutes, salt to taste (at least a teaspoon)
7. Enjoy with naan or over rice

  

Co Mui's Rack of Lamb

Prep time: 1 hour
Cook time: 1 hour

YOU WILL NEED:

• Simmer pan
• Mixing bowl
• Baking pan

INGREDIENTS:

• 4 Racks of Lamb
• 2 cups Panko Bread Crumbs
• 4 cloves Garlic (minced)
• 2 tablespoons Fresh Thyme (finely chopped) OR 2 teaspoons Dried Thyme (finely chopped)
• 3 Springs of Fresh Thyme OR 1/2 teaspoon Dried Thyme
• 2 tablespoons Fresh Mint (finely chopped) OR 2 teaspoons Dried Mint (finely chopped)
• Zest of a Lemon or Orange
• 1/3 cup Olive Oil
• 1/3 cup Balsamic Vinegar
• 1 cup Currants (chopped)
• Water
• 1 can Beef Broth
• Salt
• Pepper

STEPS:

1. Place currants in a bowl, add water and let soak for 15 minutes. Drain currents to save the water but remove the scum at the bottom of the bowl.
2. Trim excess fat and meat between the bones of the lamb. Save trimmings for sauce.
3. Season the lamb racks with salt and pepper. On medium heat, sear the each rack until browned. Place seared lamb racks on cookie sheet or baking pan, 2 racks per pan.
4. Clean the pan with a paper towel to remove the fat. Pan fry the trimmings of meat and render the fat. Drain the fat out of the pan.
5. Add currants, currant water, springs of thyme (or 1/2 teaspoon dried thyme) and simmer pan until liquid has reduced to half.
6. Add 1/2 can of beef broth and simmer until reduced to half. Add remaining ½ can of beef broth and bring to a boil. Once boiling turn off the stove.
7. Combine the bread crumbs, garlic, thyme, mint and zest in a mixing bowl.
8. Add olive oil and balsamic vinegar to bread crumb mixture and let sit for 5 minutes before dressing lamb.
9. Preheat over at 350°F.
10. Spray lamb racks with Olive Oil or PAM spray. Dress lamb with bread crumb mixture to cover meat. Place additional bread crumb mixture in pan to bake until crispy.
11. Place lamb in 350°F oven for 20 minutes. After 20 minutes, rotate baking pans and bake for an additional 10 minutes.
12. Remove from oven and let lamb rest for 10 minutes before serving.

Co Mai's Soy-Sauce Baked Tofu

Prep time: 20 minutes (+ 6 hours inactive prep time)
Cook time: 3 hours

YOU WILL NEED:

• Baking pan
• Saran wrap

INGREDIENTS:

• Medium firm or firm tofu
• 2/3 cup light sodium soy sauce
• 2/3 cup cooking oil (olive oil is best)
• 1 dash of five star powder
• 1 tsp seasoning mushroom
• 2/3 cup water
• 1/8 tsp black pepper

STEPS:

1. Blanch tofu for 1 minute and drain. (Blanching = plunge into boiling water, remove after a short time interval, and plunge into iced water or placed under cold running water to halt the cooking process)
2. Slice and layer on bottom of baking pan.
3. Mix soy sauce, oil, five star, mushroom, water, and pepper.
4. Pour water mixture over the tofu and allow it to soak at least 6 hours in the fridge. Cover it with saran wrap. The longer you allow it to soak, the better. Make sure the tofu is submerged or keep basting.
5. Preheat the oven to 350 degrees F. Bake the tofu until all the liquid has evaporated. Keep flipping the tofu so that it does not harden or yellow. Make sure both sides are even. (about 3 hours)

The Chewy

From Alton Brown

Makes 2 dozen cookies
Prep time: 20 minutes (+ 1 hour inactive prep time)
Cook time: 30 minutes

YOU WILL NEED:

• Large mixing bowl
• 2 quart saucepan
• Standing mixer
• Paper plate
• Sifter
• Cookie sheets
• Parchment paper

INGREDIENTS:

• 8 ounces unsalted butter (2 sticks)
• 12 ounces bread flour (2 1/4 cup)
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 ounces granulated sugar (1/4 cup)
• 8 ounces light brown sugar (1 1/14 cup)
• 1 large egg
• 1 large egg yolk
• 1 ounce whole milk (2 tablespoons)
• 1 1/2 teaspoons vanilla extract
• 12 ounces semisweet chocolate chips

STEPS:

1. Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
2. Sift together the flour, salt, and baking soda onto a paper plate. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
3. Meanwhile, whisk together the whole egg, the egg yolk, milk, and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
4. Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Chill the dough for 1 hour.
5. Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.
6. Scoop the dough into 1 1/2-ounce portions onto parchment lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooking rack and wait at least 5 minutes before devouring.

Homemade Dill Pickles

From the Kosher Pickle Factory

Makes 1-2 servings (3-4 pickles)
Prep time: 15 minutes
Cook time: 2-3 days

YOU WILL NEED:

• Deli container or other tall container

INGREDIENTS:

• Water
• 2 oz kosher salt
• 2 oz pickling spices (you can get these at any supermarket)
• 3 cloves peeled garlic
• 3-4 Persian cucumbers
• Sprig of dill

STEPS:

1. Fill 16 oz water in a deli container or other tall container.
2. Add 2 oz kosher salt and swirl to dissolve.
3. Add 2 oz pickling spices. (Include only one hot pepper maximum)
4. Add 3 cloves of peeled garlic to the water and swirl.
5. Add 3-4 Persion cucumbers.
6. Put a sprig of dill on top.
7. Leave out uncapped for 24 hours in rom temperature. Check to see if it is pickled enough. If not, leave out for another 1-2 days. If you will be gone, put the container into the fridge uncapped to stall pickling. Will last up to two weeks.

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.