My mom used to make her own yogurt when I was a kid. A few years ago, I got sentimental and my cousin gave me a yogurt maker to try to recreate the experience. It took 4 attempts and 3 different recipes over the course of 3 years, but I finally figured out how to make Vietnamese yogurt in a yogurt machine!
This recipe yields the perfect amount (7 individual six-ounce glass jars) for my Euro cuisine yogurt maker and only uses a few ingredients resulting in the perfect Vietnamese yogurt that I don’t have to trek to The Tenderloin for. For this finally perfect batch, I used Longevity brand sweetened condensed milk, Strauss organic plain whole fat yogurt and 1% milk. I just bought Trader Joe’s brand organic sweetened condensed milk and will see if that makes any difference. And no, I haven’t figured out the yogurt function on the Instant Pot.
Vietnamese Yogurt (from whiteonricecouple.com)
- 1 can (14oz.) Sweetened Condensed Milk
- 1.5 cup very hot water
- 1.25 cup milk
- 1 cup plain yogurt
- In medium bowl, mix together can of sweetened condensed milk with very hot water.
- In a larger bowl, whisk milk and yogurt together until smooth.
- Pour condensed milk mixture into yogurt mixture and mix well.
- Pour into individual containers and incubate for 8 hours.
If you want more detailed instructions for making it on the stovetop without a yogurt maker, visit whiteonricecouple.com
After seeing friends post pictures of their Instant Pot creations on social media, I jumped on the bandwagon and bought an 8 quart, which is a bit larger than I had anticipated. Had I waited a few weeks, I could have been one of the 215k that bought the 6 quart for $70 on Prime Day. So far, I’ve steamed chicken (5 minutes per pound under pressure + 1 cup water), made a beef/eggplant stew, bo kho (just cook under pressure for half the time you’d simmer), chicken tinga and tons of hard boiled eggs.
Yeah, hard boiled eggs aren’t hard to do on the stove top, but have you ever had eggshells that peel off as easily as plastic Easter eggs?
After an unusually warm and dry year, the cold and rain have finally arrived…which means it is perfect weather for bo kho, Vietnamese beef stew. When I was a kid, I hated cooked carrots, so I would always pick them out and only eat the beef and potatoes. I LOVED dipping the french bread into the broth. Luckily, my very hungry almost 1-year-old LOVES to eat, especially cooked carrots, so I figured this would be a good way to introduce her to more Vietnamese flavors.
My mom used to make this with a combination of stew beef and oxtails, which the butchers at the grocery would give to us for free because nobody ate that stuff back then. I set out to do the same, but I guess people have finally realized oxtails are delicious and the one store I went to wanted $10.99/lb. I opted for 2 lbs short ribs instead for less than half the price. The end result was delicious but lacked some of the gelatinous variance in texture that oxtail would have added. I highly recommend doing half ox tails and half stew beef or short ribs. Read more…
I’ve posted about Nong’s khao man gai (Thai chicken rice) before. When I saw Nong’s recipe for khao kha mu (Thai stewed pork leg) I wanted to try it. I’ve never cooked pork legs before and happened to be at the Asian market where pork legs are easy to find and incredibly cheap ($5-6 for >3 lbs). I’ve had khao kha mu from street stalls in Bangkok and one of the better Thai restaurants in San Francisco and thought it was time to try it for myself. I think many Asian cultures have their own version of stewed pork over rice: Vietnamese thit kho and Filipino adobo. The flavors are similar but nuanced to correspond with each culture. The Vietnamese version has fish sauce and caramel, the Filipino version is soy sauce and vinegar, and Nong’s recipe uses Coca Cola and oyster sauce. I also love the accoutrements: gai lan cooked briefly in the stewing liquid, pickled mustard greens, a stewed egg, and a spicy/sour/garlicky dipping sauce.
I have some leftover stewing liquid that I put in the freezer as a starter for the next batch. The next batch will probably only have half the amount of pork leg and the other half will be either pork belly or chunks of leaner pork shoulder. I can only eat so many jiggly cuts of pork before I start to feel a little sick. Because I like stewed eggs, I made 6 eggs but might up it to 8 next time. I also made a half-assed version of the spicy dipping sauce: vinegar, sambal oelek and some sugar to taste.
I could eat bibimbap every day. Sometimes I do. It is simple, flexible, vegetable-rich, flavorful and satisfying. The rice or quinoa and vegetables can be made ahead of time and reheated when you’re ready to eat. The sauce already lives in the refrigerator but doesn’t take more than 2 minutes to pull together. 2 minutes to fry an egg — it really is the perfect meal. Read more…
I have been craving this dish for months…impatiently waiting for crab season to start. Since my brother and I wouldn’t be together for Thanksgiving, we celebrated early with Crabsgiving! (exclamation points required). I purposefully bought a few extra crabs so that I’d have enough left over to make mien xao cua, a dish my mom used to make for special occasions.
Growing up, my mom’s version was loaded with chewy noodles, crunchy wood ear mushrooms, sweet sauteed onions, cilantro and tons of pepper. She probably used white pepper but my black pepper grinder works a lot better so I used black. I don’t have her recipe but a Google search gave me a rough idea of what to do. Read more…
Lately, we’ve been having weekly dinners that are hosted on a rotating basis by my cousins and SF family. Last week was our turn to host. I had a few limitations: 1) I had to do most of the cooking ahead of time as I would be coming straight from work. Last minute prep could take no longer than 30 minutes. 2) One person is a celiac so gluten-free (GF) option is a must 3) Another cousin prefers not to eat red meat so a seafood or vegetarian option is not required but nice to have.
Based on the above criteria, I settled on chicken adobo. Because I’m a newbie to GF cooking, I thought adobo would be a great option. I could cook it all the night before and better yet, it would taste even better reheated the next day after the flavors had a day to deepen. All I had to do on the day of was set the timer for rice. Genius! Read more…