Making Vietnamese egg quiche (cha trung)
VIETNAMESE EGG QUICHE (CHA TRUNG)⤵️
1 cup wood ear mushrooms
60-80 g of bean thread noodles (1.5-2 rolls)
1 lb ground pork
8 eggs, separate 4 yolks
2 TBSP fish sauce
2 TBSP oil (I used vegetable)
1 tsp black pepper
1 tsp salt
2 shallots, minced
1. Soak your wood ear mushroom and bean thread noodle in hot water for at least 10 minutes. After 10 mins, drain and cut up into smaller pieces using scissors
2. In a mixing bowl, mix together ground pork, 8 eggs (but keep 4 of the yolks off to the side, fish sauce, oil, black pepper, salt, shallots and the wood ear mushroom and bean thread noodle from step 1. Texture should look brain-y
3. Next transfer to a steam safe container and steam for 20-30 minutes or until cooked through. To check this, stick a toothpick in and if it comes out clean, it’s cooked. Note: the shape of your dish will also depend on cook time
4. After your filling it’s cooked through, coat the top layer with your egg yolk. Steam for another 5 minutes or until yolks are cooked through. Steam uncovered
Just pour eggs on the tortilla and the result will be amazing! Simple and delicious
Just pour eggs on the tortilla and the result will be amazing! Simple and delicious
Pour water in the bowl
Dip a tortilla in the water
Place in a pan
Crack 2 eggs in a bowl
Salt and black pepper
Mix well
Pour in the pan
Add chopped parsley
Add crushed pepper (optional)
Sprinkle mozzarella cheese on top
Dip another tortilla into the water
Place that tortilla on top
Cook for 5 minutes on low heat
Flip over
Spread 2tbsp tomato sauce on top
Sprinkle mozzarella cheese on top
Salami
Add some sliced tomato
Spinach
Salt
Mozzarella cheese
Cook for another 5 minutes
Done!
***Cooking gears I used in all my videos***
US:
Canada:
*** SUBSCRIBE ***
to my YouTube Channels for more videos and click the bell so you will not miss any of my videos:
*** FOLLOW MY PAGE ***
Instagram:
Facebook:
Twitter:
Chinese-Style Glazed Pork Belly
Customize & buy the Tasty Cookbook here:
Here is what you'll need!
Chinese-Style Glazed Pork Belly
Servings: 2-3
INGREDIENTS
500 grams pork belly, preferably lean
1 liter water
4 slices ginger
1 spring onion, cut into 2-inch pieces
2 cloves garlic, crushed
15 milliliters oil
25 grams brown sugar
45 milliliters light soy sauce
45 milliliters dark soy sauce
30 milliliters rice wine, shaoxing
250 milliliters water
Cooked rice, to serve
Sliced green onions, to serve
PREPARATION
Cut the pork belly into roughly 1-inch chunks.
Bring the water to a boil in a pot, then add the pork, ginger, onion, and garlic, cooking for about 3-4 minutes.
Remove the pork from the water and drain it on a plate lined with a paper towel. Discard the remaining water and vegetables. After cleaning and drying the pot, heat it with the oil over high heat.
Place the pork back in, cooking until browned. The oil may pop and splash so be careful.
Add the brown sugar, turning the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
Immediately add the soy sauces and rice wine, stirring and cooking for about 5-6 minutes or until the liquid has reduced into a thick glaze.
Add the water, stir, and cover the pot for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Check and stir every 10 minutes or so and add water if the pot is getting dry.
When the 45 minutes are up, remove the lid, checking to see if the sauce coats the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
Serve immediately over a bowl of rice and sprinkle with sliced green onions.
Check us out on Facebook! - facebook.com/buzzfeedtasty
MUSIC
The Player
Licensed via Warner Chappell Production Music Inc.
Created by
Homemade Mini Quiche + 3 Delicious Flavors!
This Mini Quiche Recipe has endless flavor options and is way better than store-bought! Mini muffin tins are lined with a flaky pie crust then filled with fluffy eggs and mix-ins including meats, cheeses, vegetables, and herbs. These bite-sized appetizers are the best make-ahead snack for easy holiday party hosting!
RECIPE:
PRINT RECIPE:
Website:
Instagram:
Pinterest:
Facebook:
E-mail: london(at)evolvingtable.com
Slimming World Quiche Recipe
Only 2.5 syn for the whole quiche
Find me on Blogger
Find me on Google+
Find me on Pinterest
Find me on Twitter
Shepherd's Pie Recipe | How to Make Perfect Shepherd's Pie
Shepherd's pie - perfect comfort food for cold winter days. Follw this recipe to learn how to make perfect shepherd's pie.
Printable Version:
MORE DINNER RECIPES:
Greek Moussaka:
Eggplant and Meat Cake:
Honey Soy-Glazed Salmon:
Garlic Shrimp:
Meat Buns:
Mushroom Risotto:
My favorite kitchen equipment and camera gear:
Ingredients:
For the meat mixture:
2 pounds (1kg) ground lamb
1 large onion, chopped
3 garlic cloves, crushed
3 tbsp olive oil
4 tbsp (30) flour
1/2 tsp salt
1/2 black pepper
1 tsp rosemary
1 tsp thyme
1 tbsp tomato paste
2 cups beef broth
7oz (200g) carrots
7oz (200g) peas (fresh or frozen)
For the puree:
3.5 pounds (1.5kg) potatoes
1 tbsp butter
1/2 cup (120ml) milk
1/4 cup (25g) cheddar cheese
1/2 tsp salt
1/2 black pepper
egg yolk
Directions:
1. Peel the potatoes and cut into 4. Place in a medium pot and cover with cold water. Set over high heat, add a teaspoon of salt, cover and bring to a boil. cook until tender.
2. While the potatoes are cooking, heat olive oil in a pan over medium heat. Add the onion and sauté 2-3 minutes, add crushed garlic and chopped carrots, sauté until the carrots are tender, about 5-7 minutes.
3. Add the ground lamb, Cook until no longer pink, about 5 minutes. Season with salt, pepper, chopped rosemary and thyme. Add tomato paste, flour and stir.
4. Add beef broth and frozen peas. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until sauce thickens.
5. When the potatoes are done cooking transfer them to a bowl. Add butter, milk, egg yolk, salt and pepper. mash the potatoes until smooth.
6. Preheat oven to 400F (200C).
7. Layer the meat mixture in a 13X8.5 (33X22cm) ovenproof dish. Spread the puree over the meat mixture.
8. Bake 20-25 minutes. or until mashed potato is golden brown.
Equipment:
Baking dish:
Nonstick pan:
FOLLOW ME:
INSTAGRAM:
FACEBOOK:
WEBSITE:
*some links provided above are affiliate links