My Favourite Vietnamese Recipes Thermofied

My Favourite Vietnamese Recipes Thermofied

We were very lucky to earn a trip to Vietnam & the Thermomix part lasted for me for 5 days – 3 nights in Hoi Chi Minh City (Saigon) and 2 Nights in Hoi An – I extended with my Thermo friends another 4 days in Hoi An & 4 days in Hanoi & Cat Ba Island (south of Halong Bay). The food was amazing!! I need to get some more of it into my life because 2 weeks was just not enough time to devour it all.

I can’t put my favourite foods in any sort of order, they were all so tasty. Most mornings I loved having Beef Pho (google the pronunciation please, it’s not said how you think it would be) I became addicted to the Vietnamese Iced Coffee served with condensed milk & there was also an egg coffee & a coconut coffee too!! I ate many Banh Mi’s as well, including my favourite Crab one in Hanoi YUM!! Drank heaps of young coconuts & cocktails too!! I just loved the fresh Passionfruit Mojito. And I had a gorgeous chicken & rice with green mango salad twice in the same day!!

Anyway I will attempt to bring to you my favourite recipes from my recent travels & recreate them using the Thermomix of course. I will do as many live video recipes as I can too on my Facebook page. YUM!! I can’t wait!!

Chicken & Rice with Nuoc Cham (Vietnamese dipping sauce)
Thinly sliced partially frozen beef gets cooked when the hot broth is poured over
Beef Pho
Pork Banh Mi ( I didn’t make the baguettes myself this time)
Chicken Rice and Green Papaya Salad
My version of a Vietnamese Passion Fruit Mojito
Green Papaya Salad
Black Sticky Rice with taro & blue matcha ice cream – recipe by Luke Nguyen (We watched him make this recipe at Thermofest)
Happy New Year for 2019!!

Happy New Year for 2019!!

Reflection on 2018

2018 was a totally EPIC year, I learnt so much, I grew as a person & in my waist size from eating so much delicious food that I absolutely loved & I wouldn’t change it for the world. And speaking of the world I was so very lucky to travel to Japan, London, Paris & Cornwall last year too!! The food was totally AWESOME!!

It always comes down to 3 things that start with F – Family, Friends and Food. I would be lost without all of these in my life, and I feel extremely grateful for everyone & every meal. This year I grew up and learned to be comfortable dining alone in public & even spent 2 days in Paris by myself!!

Celebrating Cheese on New Years Eve 2018

I attended all Eloise Emmett’s amazing cooking workshops, as well as gaining confidence with ingredients I don’t normally cook with, plus the food was so delicious too. The Tongola Cheese long table lunch was my Tassie stand out meal for the year!!

My huge milestone this year was reaching 500 Thermomix sales!! I still can’t believe I have sold that many in over 7 years and where the journey has led me. I want to thank every customer I have & my VIP customers that have bought more than 1 Thermomix from too. Thank you for referring me to your friends too.

New Years Eve Pizza

New Years Eve is always quiet for me, that’s the way I like it, (I’m normally asleep before midnight) it’s a special time to spend with my amazing hubby & this year we had a cheese feast πŸ™‚ I made homemade pizzas & we had a Bruny Island cheese plate along with homemade cheese biscuits & a delicious chilli apple spread made my by my friend Kate (yes she made it in the Thermomix too) Oh and I was too full for the cream cheese desserts – Eloise Emmett summer pudding recipe YUM!!

Summer Berry Puddings

At the start of the new year it’s time to clean out the fridge & the pantry (the pantry clean up took me a good few days!!) So I made some saffron butter to use up some leftover cream and used the saffron buttermilk to make banana bread which used up some leftover bananas.

Homemade Saffron Butter
Banana Bread

So what does 2019 hold for me, just more of everyone & everything I love.

January I am doing an Ottolenghi cooking challenge, because he is coming to Hobart on the 2nd Feb. Nigella is here again on the 6th Feb YAY!! I’ll also be visiting my nephew in Newcastle for his 1st birthday in February. I have the Thermomix trip to Vietnam in March. Plus I want to finish cooking, eating and photographing all the recipes from the Dani Valent site.

I will be doing more live Thermomixing videos, more cookbook challenges and more food photography.

Maybe this will be the year I get my ebook out into the world ??!! If I don’t get too busy doing other things that is …………

Rick Stein’s Recipes

Rick Stein’s Recipes

I was lucky enough to go to an Indian Seafood Course at Rick Stein’s Cookery School in Padstow Cornwall. Here are some of the delicious recipes I have recreated from the day and some of Rick’s other recipes.

Tandoori Fish with Garlic Naan – recipe fromΒ 

Duck Ragu – recipe from Long Weekends cookbook.
Steaming Hot Cookbook

Steaming Hot Cookbook

I love using the Varoma on the Thermomix to steam delicious meals & treats, here are a few of my favourite Varoma recipes from the Thermomix Baking Blogger ‘s new Cookbook called Steaming Hot – I will be updating with many more very soon. My absolute favourite varoma recipe would have be the whole steamed chicken!! YUM!!

Steamed Pork Buns are a huge hit too!!

 

Hainanese Chicken Rice recipe by Sophia the Thermomix Baking Blogger

 

Spinach Gnudi & Cherry Tomato Sauce

 

Colourful Bagels

 

 

Thai Chicken Balls & Coconut Sticky Rice ( I used some black rice in mine too)

 

Spicy Rhubarb Duck Breasts

Helen’s Massaman Curry

Helen’s Massaman Curry

I used sweet potato instead of potato for this version.

Click here for Helen’s Massaman Curry Paste RecipeΒ -Thanks so much Helen for letting me post your delicious recipe, it’s a regular in our house now & a family favourite πŸ™‚

Helen's Massaman Curry
Author: 
Recipe type: Dinner
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
 
I have made this recipe in the Thermomix too you just need to make sure you don't go above the max line so you may need to adjust the quantities. Also cook on 90 degrees on speed soft & keep checking it to see if it is tender, the time will depend on the type of meat you have used & how large you have chopped it up - don't forget to use reverse.
Ingredients
  • 1 kg meat (*see note below)
  • ½ kg potatoes (approx)
  • 1 onion, medium sized
  • 2 cinnamon sticks
  • 6 star anise
  • 4 cardamom pods
  • 1 tablespoon tamarind block/paste
  • 25 ml fish sauce
  • 25 ml palm sugar
  • 1 can coconut milk (might need extra)
  • 1 small can Maesri (114 gm) massaman paste or ⅓ cup of massaman paste (see previous post)
  • HINT Buy palm sugar in the round blocks, then break up into lumps with pestle and chopper, and keep in an airtight glass jar
  • HINT Buy the 1 ltr cartons of coconut milk. The oil separates much better in carton coconut milk.
  • *Can be chicken, beef, lamb….whatever you want it to be. On the bone is best, chicken marylands can be halved. Chicken thighs are fine, halved too, or chuck steak or leg of lamb with the lamb cut off.
  • Slurry Mix
  • For 1 kg of meat, use a ratio of the ingredients below to make a slurry mix (to be added to the massaman at the start of the cook):
  • 25 ml fish sauce
  • 25 g palm sugar
  • 25 g tamarind block
  • Dry Spice Mix
  • 2 cinnamon sticks
  • 1 tablespoon coriander seeds
  • 2 star anise
  • 2 candlenuts
Instructions
  1. NOTE This recipe may seem complex. It’s not. But there are a series of separate different things that need to be done to ultimately lead to the finished product.
  2. Slurry Mix - Blend with enough water to make a slurry, then set aside
  3. Dry Spice Mix - After dry roasting the ingredients for about 5 mins, add all except the cinnamon sticks into muslin or a chux wipe, tie up with kitchen string, and set aside, so then that little muslin bag too can be added to the massaman at cooking time.
  4. Chop up dutch cream potatoes (approx 1 kg) into large chunks
  5. Chop meat into large chunks
  6. Quarter a medium sized onion
  7. Pour approx ½ cup coconut milk into your large saucepan.
  8. Add massaman paste, and stir fry mix till the oil in the coconut milk separates (approx 10 mins)
  9. Then add to the saucepan: the tamarind slurry, chicken pieces (or beef, or whatever meat you’re using) the muslin bag containing the dry roasted spices, the cinnamon sticks, the quartered onion & approx half cup water.
  10. Let the onion cook for approx 5 mins in this mixture, then add the chopped potatoes, ½ cup coconut milk (can add more if required later too)
  11. Cook on a low heat for approx 45 mins. (For a beef massaman, if using a cheaper cut of beef, like chuck steak, you'll need to cook longer till it reaches the pull apart, fork tender stage). Obviously, the cooking time is also dictated by the size you have cut your meat pieces.
  12. You want the onion and meat to be slow cooked, and for the sweetness of the onion flavour to come out into the massaman.

Β