Chef Woo Can Simple Easy Recipes
Vietnamese Chicken Banh Mi (Chef Woo Can's interpretation)
Perfect for warm weather; Has that cooling effect with a little spice
Ingredients:
Hoagie or sub roll
Fresh cilantro (Rinse thoroughly)
Shredded Onion
Cooked chicken breast sliced thinly or chopped
Mayo/Sriracha Chili sauce (3:1 ratio portion)
Thinly sliced Boston cucumber (less seeds)
Preparation:
-Take sub roll, it must be fresh or toast slightly and open it up
-Take Mayo and mix Sriracha Chi to your liking and smear on both sides of the inside of the roll
-Add chicken, overlap chicken slices, add sliced onion on the inside of the roll. Lay cucmber slices on top of chicken, then add fresh cilantro on top.
(Substitute chicken): shrimp, lobster, beef, scallops, vegetarian (pan fried tofu), fried oysters, portabella mushrooms. pork, duck, lamb, almost anything
But realize that the sandwich will be refreshing! Add some mint leaves to give a new dimension of flavor.
By Chef Woo Can at www.chefwoocan.com
#chefwoocansownvietnamesesubbanhmi
#simplebanhmichickenvietnamesesandwich
Shrimp Toast
Ingredients:
1 French Baquette
Raw shrimp to Tillapia (2:1 ratio); 1 lb of shrimp to 1/2 lb of Tilapia
Fish sauce
Shao shing wine
Corn starch
sugar
egg white/ (Depends on consistency; if needed)
Preparation:
Cut Baquette diagonally but evenly sliced. Set aside.
In a food processor combine shrimp (deveined and shelled) and Tilapia, add a dash of shao shing wine, fish sauce, cornstarch (to bind) and a dash of sugar. Blend until all blended. Shouldn't be to thin and not to thick. If too thick then an egg white might be needed.
Add Canola Oil; 3 cups and heat to medium.
Take a baquette and spoon full of shrimp mixture and spread it on the baquette with a hill shape mound on the baquette. Do it to all the pieces of baquette. Any remaining mixture fry and you'll have fried shrimp balls.
Lemon Grass Chicken Baked
Ingredients:
Fish Sauce (Very salty and pungent)
Lemongrass Powder
Brown sugar
Boneless thighs
Preparation: (2 people)
-Take 2 chicken thighs and cut into small bitesize morsels.
-Add lemongrass powder (lemony flavor and scent). Now, I am always an advocate of using fresh ingredients, but due to technology, they have reduced fresh lemongrass to an aromatic powder. Sprinkle as much as you want on the chicken in a bowl, it will not be overpowering.
-Add brown sugar or Stevia or white sugar. I like brown sugar. About equal balance to the lemongrass. Add the fish sauce equal to the sugar but a little lesser sine its so strong in flavor.
-Marinate all ingredients for about 30 minutes. While waiting, make jasmine rice. One cup of jasmine, wash 6 times, add 1/4 inch water to leveled rice and press rice cooker button.
-On a piece of aluminum foil, spray with Pam and pour chicken on foil in a pan. Set to bake on toaster oven and for about 30-40 minutes at 300 degrees, it will be ready. Rice is perfect, use a fork or chop sticks to fluff up rice.
Add a portion to the rice and there you have it
Steamed Tilapia with soy sauce, scallion & Ginger
Ingredients:
2 Tilapia fillet
Soy sauce
Garlic Powder
Fresh piece of ginger
Fresh cilantro
sesame oil
scallion
Preparation:
Smash fresh garlic and ginger but make sure yiou peel the ginger. Ginger is very strong so a small piee goes a long way. Wash fresh cilantro (a garnish and edible; good for digestion). Wash scallion and slice thinly.
Place garlic, ginger on top of tilapia fillet, steam tilapia until opaque white, drain liquid, add soy sauce, a dash of sesame oil and sprinkle fresh cilantro on top with sliced scallion
Ketchup Shrimp
Ingredients:
1 lb of size 16-20 shrimp peeled & deveined
Ketchup
Worchestershire sauce
Small bottle of fish sauce
2 garlic cloves smashed
2 stalks of diced scallion
1 small sliced of fresh ginger
White pepper
Corn starch slurry solution
Preparation:
-Sauce: Add ketchup that will be the base of your sauce. Add worchestershire sauce to give a distinct flavor along with a dash of fish sauce. Add water to combine all sauce together. You create the flavor. You don't have to follow a structured recipe that must be done a certain way. Your measurement is by taste. Once you achieved the taste, you've accomplished a very special art.
-Prepare slurry solution, add corn starch (1 teaspoon) and add water and make it a slurry solution. The corn starch solution will create a thickened sauce and cling to the shrimp. Add about 1/2 to the ketchup sauce and stir. add white pepper.
The shrimp, I advised to peel the shell off and devein but trust me, if you leave the shell on, the flavor will be unbelievable, its up to you. The shell for seafood has more flavor than you can believe. Like the bones of beef and chicken have so much flavor.
-In a non stick pan, drizzle some oil, add smashed garlic and slices of fresh ginger, on medium heat, add shrimp and saute. Be careful of shrimp is not overcooked. Test when all shrimp is PRACTICALLY semi pink. The textiure that you don't want is rubber which means its over cooked.
-Add ketchup sauce to shrimp and stir, no more than 2 minutes, add scallion and watch sauce thicken.. Taste the shrimp with the sauce. Add more worchestire sauce or add some fish sauce or more ketchup. Whatever is to your liking. and dish out on a nice platter.
-
Beef With Broccoli
Ingredients:
1 piece of flank steak, 3 tablespoon Oyster sauce, 2 cloves of fresh garlic, 1 broccoli head, 1 dash of soy sauce, 1 dash of sugar, corn starch slurry solution, water, 1 sliced carrot
Preparation:
Clams with Black Bean Sauce
Ingredients
1 or 2 dozen top neck clams (medium size) or Manila clams (smaller but more tender)
1 jar of Lee Kum Kee Black Bean Sauce. (Stays refrigerated for a long time)
1 or 2 garlic cloves smashed
Oyster sauce
1 scallion chopped
Shao shring wine.
Slurry corn starch solution
Preparation:
Wash clams thoroughly. All open ones throw out.
Steam clams until all opened
Spread on a long tray open side up
In a pan, add a drizzle of oil, add smashed garlic and saute. Then add a small spoonful of black bean sauce. Highly concentrated and equal portion of oyster sauce.
Add some shao shing wine or white wine and about 1/2 cup of water or chicken broth. A dash a sesame oil would give a different dimension of flavor. Add slury solution to semi thick, not too thick and not too watery.
Pour over clms and garnish with chopped scallion. \If your comfortable, with the grlic yu can add some shredded ginger too.
Perfect for warm weather; Has that cooling effect with a little spice
Ingredients:
Hoagie or sub roll
Fresh cilantro (Rinse thoroughly)
Shredded Onion
Cooked chicken breast sliced thinly or chopped
Mayo/Sriracha Chili sauce (3:1 ratio portion)
Thinly sliced Boston cucumber (less seeds)
Preparation:
-Take sub roll, it must be fresh or toast slightly and open it up
-Take Mayo and mix Sriracha Chi to your liking and smear on both sides of the inside of the roll
-Add chicken, overlap chicken slices, add sliced onion on the inside of the roll. Lay cucmber slices on top of chicken, then add fresh cilantro on top.
(Substitute chicken): shrimp, lobster, beef, scallops, vegetarian (pan fried tofu), fried oysters, portabella mushrooms. pork, duck, lamb, almost anything
But realize that the sandwich will be refreshing! Add some mint leaves to give a new dimension of flavor.
By Chef Woo Can at www.chefwoocan.com
#chefwoocansownvietnamesesubbanhmi
#simplebanhmichickenvietnamesesandwich
Shrimp Toast
Ingredients:
1 French Baquette
Raw shrimp to Tillapia (2:1 ratio); 1 lb of shrimp to 1/2 lb of Tilapia
Fish sauce
Shao shing wine
Corn starch
sugar
egg white/ (Depends on consistency; if needed)
Preparation:
Cut Baquette diagonally but evenly sliced. Set aside.
In a food processor combine shrimp (deveined and shelled) and Tilapia, add a dash of shao shing wine, fish sauce, cornstarch (to bind) and a dash of sugar. Blend until all blended. Shouldn't be to thin and not to thick. If too thick then an egg white might be needed.
Add Canola Oil; 3 cups and heat to medium.
Take a baquette and spoon full of shrimp mixture and spread it on the baquette with a hill shape mound on the baquette. Do it to all the pieces of baquette. Any remaining mixture fry and you'll have fried shrimp balls.
Lemon Grass Chicken Baked
Ingredients:
Fish Sauce (Very salty and pungent)
Lemongrass Powder
Brown sugar
Boneless thighs
Preparation: (2 people)
-Take 2 chicken thighs and cut into small bitesize morsels.
-Add lemongrass powder (lemony flavor and scent). Now, I am always an advocate of using fresh ingredients, but due to technology, they have reduced fresh lemongrass to an aromatic powder. Sprinkle as much as you want on the chicken in a bowl, it will not be overpowering.
-Add brown sugar or Stevia or white sugar. I like brown sugar. About equal balance to the lemongrass. Add the fish sauce equal to the sugar but a little lesser sine its so strong in flavor.
-Marinate all ingredients for about 30 minutes. While waiting, make jasmine rice. One cup of jasmine, wash 6 times, add 1/4 inch water to leveled rice and press rice cooker button.
-On a piece of aluminum foil, spray with Pam and pour chicken on foil in a pan. Set to bake on toaster oven and for about 30-40 minutes at 300 degrees, it will be ready. Rice is perfect, use a fork or chop sticks to fluff up rice.
Add a portion to the rice and there you have it
Steamed Tilapia with soy sauce, scallion & Ginger
Ingredients:
2 Tilapia fillet
Soy sauce
Garlic Powder
Fresh piece of ginger
Fresh cilantro
sesame oil
scallion
Preparation:
Smash fresh garlic and ginger but make sure yiou peel the ginger. Ginger is very strong so a small piee goes a long way. Wash fresh cilantro (a garnish and edible; good for digestion). Wash scallion and slice thinly.
Place garlic, ginger on top of tilapia fillet, steam tilapia until opaque white, drain liquid, add soy sauce, a dash of sesame oil and sprinkle fresh cilantro on top with sliced scallion
Ketchup Shrimp
Ingredients:
1 lb of size 16-20 shrimp peeled & deveined
Ketchup
Worchestershire sauce
Small bottle of fish sauce
2 garlic cloves smashed
2 stalks of diced scallion
1 small sliced of fresh ginger
White pepper
Corn starch slurry solution
Preparation:
-Sauce: Add ketchup that will be the base of your sauce. Add worchestershire sauce to give a distinct flavor along with a dash of fish sauce. Add water to combine all sauce together. You create the flavor. You don't have to follow a structured recipe that must be done a certain way. Your measurement is by taste. Once you achieved the taste, you've accomplished a very special art.
-Prepare slurry solution, add corn starch (1 teaspoon) and add water and make it a slurry solution. The corn starch solution will create a thickened sauce and cling to the shrimp. Add about 1/2 to the ketchup sauce and stir. add white pepper.
The shrimp, I advised to peel the shell off and devein but trust me, if you leave the shell on, the flavor will be unbelievable, its up to you. The shell for seafood has more flavor than you can believe. Like the bones of beef and chicken have so much flavor.
-In a non stick pan, drizzle some oil, add smashed garlic and slices of fresh ginger, on medium heat, add shrimp and saute. Be careful of shrimp is not overcooked. Test when all shrimp is PRACTICALLY semi pink. The textiure that you don't want is rubber which means its over cooked.
-Add ketchup sauce to shrimp and stir, no more than 2 minutes, add scallion and watch sauce thicken.. Taste the shrimp with the sauce. Add more worchestire sauce or add some fish sauce or more ketchup. Whatever is to your liking. and dish out on a nice platter.
-
Beef With Broccoli
Ingredients:
1 piece of flank steak, 3 tablespoon Oyster sauce, 2 cloves of fresh garlic, 1 broccoli head, 1 dash of soy sauce, 1 dash of sugar, corn starch slurry solution, water, 1 sliced carrot
Preparation:
- Flank steak is a very good cut of beef. 1st lay flank steak out flat. The lines going horizontally is the muscle lines. Cut flank steak horizontally along lines in 3” strips of beef. 1 strip is designed for 2 people. Vacuum seal the rest & freeze, mark it with a sharpie with the date. Slicing: Take the strip in front of you and with a very sharp knife at 45 degree angle, hold left hand on strip to prevent movement and lean knife against your left knuckle using it as a guide as your slice. The knuckle will prevent cutting your fingers. As you slice based on your desired thickness (recommend thin), move your knuckle back (retreating)along the strip while leaning knife against your knuckle. (Key here is uniformity).
- Take slices of beef and place in a bowl. Add a dash of soy sauce, garlic powder, dash of corn starch and mix all together and allow to sit for 15 minutes. .
- Prepare broccoli, the whole broccoli stem and floret will be used. Cut florets off and break into bite size pieces. Take stalk and trim with a potato peeler and rid the tough skin. Then slice the stalk thinly, set aside. Smash garlic to release aroma and oils. Set aside.
- Boil water, add a dash of salt, add broccoli. Allow to cook for 1 minute until it turns an emerald green color. You don’t want it overcooked. Place in container and run cold water over it to stop further cooking.
- Combine: In a non-stick pan add about 2 tablespoon veggie oil on medium, add garlic and stir fry, add marinated beef and cook 90% and take out. Add broccoli, stir fry, add meat, oyster sauce, soy sauce to taste, white pepper and garlic powder & stir fry. Add water ¼ cup or more if you want more sauce. Mix thoroughly, add sliced carrots for nice color with green broccoli. Add slurry solution to thicken. If you have caramel coloring add a dash.
Clams with Black Bean Sauce
Ingredients
1 or 2 dozen top neck clams (medium size) or Manila clams (smaller but more tender)
1 jar of Lee Kum Kee Black Bean Sauce. (Stays refrigerated for a long time)
1 or 2 garlic cloves smashed
Oyster sauce
1 scallion chopped
Shao shring wine.
Slurry corn starch solution
Preparation:
Wash clams thoroughly. All open ones throw out.
Steam clams until all opened
Spread on a long tray open side up
In a pan, add a drizzle of oil, add smashed garlic and saute. Then add a small spoonful of black bean sauce. Highly concentrated and equal portion of oyster sauce.
Add some shao shing wine or white wine and about 1/2 cup of water or chicken broth. A dash a sesame oil would give a different dimension of flavor. Add slury solution to semi thick, not too thick and not too watery.
Pour over clms and garnish with chopped scallion. \If your comfortable, with the grlic yu can add some shredded ginger too.