Recipe Guide

Vietnamese Home-Made Coffee Ice-Cream Recipe only Vietnamese coffee is strong and full of flavor. The French might of introduced coffee to Vietnam, but they have made it a habit, tradition of their own with the morning cup of coffee (ca phe). There are many different types of coffee served in Vietnam today, including iced coffee with sweet milk, coffee with yogurt, and a coffee with whipped egg. This recipe uses condensed milk (sweet milk). INGREDIENTS 2 cups of whipping cream ( fat content 30% to 36%) 1/2 cup dark roasted coffee beans (Vietnamese if you can find), ground. 1/2 teaspoon salt 5 cardamon pods, lightly crushed with the back of a chefs knife. 1/2 teaspoon ground cinnamon 1 14 oz can of sweetened condensed milk 4 egg yolks METHOD 1. In a sauce pan combine the cream, coffee, salt, cardamon, and cinnamon. Slowly bring to the boil and take off the heat. Let stand to infuse for 20 minutes. 2. In a bowl, whisk the egg yolks and sweetened milk until smooth. 3. Now, strain the crea...

Vietnamese Tempura Softshell Crab with Lime and Fish Sauce Dressing Recipe only It's best to make tempura batter just before frying to keep the batter from absorbing oil when frying. If you don’t have a thermometer, drop a little batter in the hot oil. If it rises immediately, then the oil is hot enough. I love this dish and we used to serve it when I worked at Ashcrofts restaurant in the Blue Mountains not far from Sydney. INGREDIENTS 8 softshell crabs, halved batter 2 cups ice cold water, with crushed ice 1 egg yolk, beaten 1 cup plain flour coriander sprigs for garnish dressing 2 tablespoons fish sauce 2 tablespoons lime juice 3-4 green chilies, chopped oil for deep frying METHOD 1. Half fill a wok or saucepan with oil and heat to 180 C or until a cube of bread browns in 30 seconds. 2. Make the batter just before cooking. Place chilled water into a bowl and add egg and flour all at once. Using a pair of chopsticks or fork, mix gently to loosely combine. There should be flour aro...