Hi guys,

please do not wonder why I haven't a new post lately.

The reason is I am looking for another style of blog, so I'm learning how to program a blog by myself.

I want to improve my blog, have a better overview over my dishes..

Please be patient with me.

As soon as I got a new blog, I'll tell you.

Enjoy your "summer" :)


Yours

Ngoc

Beef noodle soup/ Phở bò

Phở bò

Hey,

this is one of my favourite dish. Actually I love all kind of soup or noodle. In Vietnam, you have "Phở" for breakfast at every corner of the city.  I hope you'll enjoy Phở, maybe not for breakfast, but for lunch or dinner :) 

Ingredients for 2: 

• 300gr beef/ if you prefer more meat, you can take more
• coriander 
• spring onion
• 150gr soy beaan sprouts
• 1 cinnamon
• 1 star anise
• 1 cardamon 
• 1 onion 
• 5 small ginger slices
• 1kg cattle bones
• 200 gr vietnamese rice noodle 
• chilli sauce/ chilli/ pepper
• garlic 

Preparation:

1. Clean the bones & let them cook for ca. 1-2 hours. The rule for a good soup is let the bone cooked as long as you can. Normally I cook the soup the night before. 
2. Cut the onion into 4 pieces and put them in a pan with cardamon/ star anise/ 4 slices ginger/ cinamon (without oil). After ca. 5min put them into the stock. 
3. Chop up the coriander, spring onion, garlic, chilli 
4. Cut the beef into small & thin pieces (see pictures below),
5. Chop up the coriander & spring onion
6. Prepare the noodles due to the manufacture
7. After the stock is done, you can serve the soup with coriander &  spring onion like the picture above :).  I normally serve my soup with a little bit lemon juice and chili sauce.

Next time I'll show you guys how to make your own chili sauce without any preservative :)

 Enjoy your home made "PHỞ" .

Crab noodle soup/ Bún riêu cua

Recipe coming soon ...

Hi Guy,
It's a little bit embarassing. I can't remember how I cook this soup:).

But fyi, this is a speciality of my home town Haiphong, Vietnam. Normally it goes with red noodles. But I prefer "Bún" (rice noodle), it not the same noodle like "PHỞ". It's served with banana flower salat & a lot of herbs.

Next time, when I come home home, I'll try it again & will upload for you guys.
But if you have time, you also can visit Haiphong, Vietnam :)

Fish in sweet sour sauce hai phong style/ cá sốt cà chua

This dish is very easy to make and goes perfect with jasmin rice or bread.
Especially for this time of the year, it's not heavy for the stomach & taste very fresh.

For this dish, I don't have an exactly amount of the ingredients so please don't be upset. Learning by Doing :) 

The ingredients I give you here is only approximately. During cooking, you should always try the taste for yourself out.

Me myself I prefer spicy (it's good for bloodstream :)) and a lot of herbs.
Most people say that garlic doesn't go with fish but for sweet - sour sauce, it goes perfect for me : ) 



Here my approximate ingredients for 2 person:

Ingredients: 

• 2 slide carp, if you are in Berlin you can get them fresh from a russian market, or frozen from an asiamarket. 
• 3-4 tomatoes/ sometimes I also use can tomatoes. It's not as good as fresh one, but still good :) 
• a bunch of dill 
• a bunch of spring onion 
• 1 onion 
• 2-3 garlic ( if you don't like garlic, you don't have to add them)
• 1 chilli 
• a little bit of oil  to fry the fish
• pepper 
• 1-2 spoon sugar 
• organic apple vinegar (in Germany I prefer this vinegar because its' taste is mild and tasty)
• paprica powder
• 1 Maggie bouilon cube
• salt

Preparation:

1. Clean the fish and dry it with kitchen paper/ towel to avoid grease syringe
2. Chop up all the herbs and tomatoes in small pieces. Vietnamese prefer to cut them very petite, but I prefer them more rough for the taste. :) 
3. Heat the oil in the pan with medium heat, add a bit salt to avoid grease syringe
4. Fry the fish from both side until it looks crunchy. 
5. 
   
6. Heat the oil with another pan/ wok with oil with medium heat until the oil is hot
• put onion & garlic into the pan until the oninion looks translucent.
• add tomatoes into it and fry mit medium heat for about 5 minutes
• put pepper/ chili/ Maggie bouilon cube / vinegar/ sugar into the pot 
• taste if it is sour & sweet enough for you 
• maybe you need to add a little water due to what kind of consistence you prefer If you like the taste of the sauce go to step 7:)
7.  put the fisch into the sauce, put the lid on the pan and let it cook with medium heat for ca. 30-40 min. 
8. After before taking the pan of the stove put the herbs into the pan and stir it up in the sauce. but let some left for decoration 
9. Et voila, you can serve the fish with jasmin rice or white bread

Bon Appetit

New York Apple Cheese Cake

 

Hi guys, 

this is my first post and I don't know how to start. 
Let's start with my favourite cake.
I found the recipe somewhere online but I turn it into my own recipe by adding some more/ less ingredients. 

Teig/ Dough:

• 270 g Mehl/ flour 
• 125 g kalte Butter/ butter
• 80 g kaltes Schweineschmalz/ lard => if you are vegetarian you can replace it with butter

• 0,5 Tl Obstessig/ fruit vinegar

• 1 prise Salz/ pinch salt

• 5 Pkg Vanillezucker/ 40gr vanilla sugar

Füllung/ Filling:
 

• 200 g Doppelrahmfrischkäse/ double cream cheese

• 4 Pkg.Vanillezucker/ 32gr vanilla sugar

• 1/2 vom Pkg Vanillepuddingpulver/ 2 spoon vanilla pudding powder

• Ca. 1kg Boskop Apfel/ 1 kg Apple- if you aren't in Germany, take an old sort of apple for better taste. 

• 1 Bio Orange/ 1 organic orange or good orange flavor/ liqueur 

• 80 gr Braunzucker/ brown sugar

• Nach beliebig Zimt & Rum/  optionally add some cinnamon & Rum  :) 

Zubereitung/ Preparation: 

1. Für den Teig Butter und Schweinemalz in kleine Stücke schneiden,

Mehl, Butter Schweinemalz, Essig, Salz, Zucker und 5EL eiskaltes

Wasser mit den Knethaken des Handrührers zu einem glatten Teig

verarbeiten. Den Teig in Klarsichtfolie gewickelt 2 Stunden in den

Kühlschrank legen.

2. Für die Füllung Frischkäse, Zucker und 1/2 vom Puddingpulver

glattrühren.

3. Apfel entkernen und in grobe Würfel schneiden. Von der Orange 1TL

Schale fein abreiben. Aus der Orange 2 EL Saft pressen.

4. Apfelwürfel + Saft + Rum + Braune Zucker + Zimt +Puddingpulver

vermengen.

5. Den Teig in 2 Portionen teilen. Auf einer bemehlten Arbeitsfläche 2

Kreise von circa 28 cm Ø und 3 mm Dicke ausrollen. Pie-Form (25 cm

Ø) mit Butter fetten und mit einem Teigkreis auslegen, den Rand

festdrücken, den Boden mit einer Gabel mehrmals einstechen.

Apfelmasse in die Form füllen und darauf Frischkäsetupfen spritzen.

Die zweite Teigplatte darauf geben, die überstehende Kante

abschneiden. Den Rand andrücken. In die Teigdecke circa 6

Einschnitte machen, damit der Dampf beim Backen entweichen kann.

6. Im vorgeheizten Backofen bei 200 Grad (Gas 3, Umluft 180 Grad) auf

der untersten Schiene 50-55 Minuten backen. Lauwarm mit

geschlagener Sahne oder Vanilleeis servieren