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http://www.maisonmando.com

INGREDIENT
200g – Catfish
2 – Tomato
50g – Sliced pineapples
50g – Okra
20g – Elephant ear stalks
10g – Bean sprouts
2 tsp Sugar, ½ tsp salt
½ tsp fish sauce,
2 gloves – garlic
Cooking oil
20g – Tamarind (soak in 5 tsp of water for 30 minutes to extract juice)

Fry tomatoes with cooking oil and minced garlic with medium heat for 2 min.

Add 700ml of water into the mixture and cook till boiling, add 2 tsp tamarind juice, ½ tsp fish sauce, ½ tsp salt, ½ tsp sugar. Add fish.

When the fish is cooked, add by order the okras, pineapples, elephant ear stalks and bean sprouts and simmer until everything is cooked.
Serve with steamed rice and fish sauce.

http://www.maisonmando.com

INGREDIENT
200g – Diced Pork (Shoulder)
2 – Boiled and peeled Eggs
300ml – Coconut juice
2 tsp – fish sauce
1/3 tsp – salt, 11,5 tsp – brown sugar, 2 gloves – crushed shallots and garlic
PRE-COOK with medium heat:
Salt, fish sauce, brown sugar until sugar to melt. Stir occasionally to help sugar and coconut juice to combine evenly. Swirling the pan until the caramel to becomes light brown color.
Marinate the mixture into Eggs and Pork for 1 ½ hour.

Fry and stew the Meat
Add oil & fry shallots, garlic and fry until golden brown. Then add the meat and fry until brown a little.
Add coconut juice into the mixture.
Cook until the juice is absorbed into the meat for 15 more minutes.
Add 200ml of water
Add eggs and stew an (1) hour with small fire.
Serve with steamed rice.

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Preparation Time: 45 m

Cooking Time: 5 m

Serving: 2

INGREDIENT

4 – Rice papers

5g – Sliced Pork

4 – Peeled Shrimps

4 leaves – Cleaned Salad carol

20g – Cleaned Herbs

40g – Boiled & drained Vermicelli

SAUCE PREPARATION
Blend the mixture:
100gr – Soy bean sauce
30g – Sugar
30g – Peanut butter
Cook the mixture with small fire (15min)
Top with crushed peanut (10g)

Boiled
Shrimp, pork until cooked
Slice pork thinly
Slice shrimp in half
Roll
Lay one humid rice paper diagonally on a flat surface.
Put in the center, vegetables, vermicelli, pork on and shrimp on the top and fold bottom corner over filling, then fold in side corners to enclose. Make other rolls in same manner.
Serve with sauce.

http://www.maisonmando.com

Preparation Time: 45 m

Cooking Time: 5 m

Serving: 2

INGREDIENT

10 – Rice papers

5g each – Carrot, Taro coarsely chopped

1g – Wood ear mushrooms minced (after Soaked for 15min and drained)

5g – Minced Vermicelli (after soaked for 15 min and drain)

20g each – Unshelved shrimp and ground lean pork “haché”.

2g each – Garlic cloves and medium onion coarsely chopped

1g – each Salt and pepper

2g – Sugar

SAUCE PREPARATION

Combine :

100ml – Cocunut juice

50ml- Fish sauce

70g – Sugar

Top with coarsely chopped garlic and chilies

Combine all ingredients in a large bowl. Toss well to break up all ingredients evenly.

Divide 20 grams of each filling.

Lay one humid rice paper diagonally on a flat surface. Spread 20g of filling across the center of the wrapper. Fold bottom corner over filling, then fold in side corners to enclose. Make other rolls in same manner.

Heat oil in a deep-fryer wok or large saucepan to 350 degrees, or until a drop of water jumps on the surface.

Fried and stir the roll until golden brown evenly, 5 to 8 min. Drain on paper towels.

Serve with sauce and salad.

https://www.facebook.com/Cocotte.vn/

Empty and clean the shells

Fry the scallops in fat 2 / 3minutes

Make a béchamel with:

25 gr of butter

25gr of flour

Mix the 2 gentle lights to add a little fresh milk; it should not be too liquid.

Season with salt and pepper and add nutmeg

Then add pan fried fresh mushrooms chopped and chopped shallot in the mix.

Arrange the scallops in the shell, pour the béchamel on top, add the grated Emmental and go into the oven 4 minutes at 200 degrees.

By Marco Sarli, owner Oasis

http://www.oasishanoi.net

INGREDIENTS FOR THE DOUGH:

2 cups lukewarm water

2 teaspoons dried yeast

Pinch of caster sugar

4 cups plain flour

1 teaspoon salt

1/4 cup olive oil

Combine the water, yeast, sugar and 2 tablespoons of flour in a small bowl.

Set aside for 5 minutes or until foamy.

Combine the flour and salt in a large bowl and make a well in the centre.

Add the yeast mixture and oil. Use your hands to bring the dough together in the bowl.

Add a bit of water if the dough gets hard.

Brush a bowl lightly with oil.

Turn the dough onto a lightly floured surface and knead until smooth and elastic.

Place in the prepared bowl and turn to coat in oil.

Cover with plastic wrap and set aside to rise until dough doubles in size.

INGREDIENTS FOR THE FILLING

500 gr ricotta

250 gr mozzarella

200 gr spicy salami cubed (Neapolitan Salsiccia piccante is better)

pepper

salt

Oil for frying

Divide the dough in 8 pieces and prepare small balls.

Put on a floured tray, cover with a damp cloth and let rise until doubled

Meanwhile, prepare the filling: Cut the mozzarella into cubes,

mix with a fork ricotta, mozzarella, salami, pepper and salt.

Flour your hands and take a ball and flatten starting from the center.

Spread it with

your fingers trying to maintain a uniform thickness.

Pour a spoonful of cheese and salami mixture in the center and close the dough over itself.

Seal the edges pressing hard with the side of your hand.

Pressed repeatedly to close very well. Do not fold the edges, just press.

When the oil is hot stretch a bit the corners of the pizza and fry

until golden brown on one side first then the other.

The pizza will puff up so leave space in the pan.

Eat as they are or topped with some tomato sauce and Parmigiano.

Tapenade -Black olives 400 gr -Anchovies 1 Jar (42gr) -Olive oil 25 ml -Garlic 20 gr -Lemon Juice 1/2 Tablespoon -Capers 30 gr -Black pepper A bit Method cooking: Place everything (the anchovies without oil) into a blender and get a paste. Put all in a tupperware and mix with the olive oil and lemon juice. Cover all with olive oil and keep in the fridge. Serving: Roast 1 or 2 slice (depending how long-big is the sliced) of bread (1 finger thick) in the oven 200°C and spread the black paste on top and cut it in 6 pieces. Place them on two ‘half moon’ plate and sprinkle chopped spring onion on top.

for 4 people

4 bintje potatoes

1 tablespoon of wheat flour

1 tablespoon of sunflower oil

2 eggs

1 onion

2 pinches of salt and pepper

Peel potatoes and onion. Then grate them.

Press the preparation into your hands to remove as much juice as possible.

Add eggs and flour to the mixture to give more consistency. Add salt and pepper.

In a large frying pan, pour a spoonful of oil. Heat. Using a spatula, place the preparation in the pan and flatten it into patties.

From time to time, turn the patties in order to have a perfect cooking. Remove them from the pan when they are “tanned” and still soft to the heart. Add a pinch of salt and serve.

Improve the recipe by adding grated cheese and/or fried bacon.

4 bintje potatoes

1 tablespoon of wheat flour

1 tablespoon of sunflower oil

2 eggs

1 onion

2 pinches of salt and pepper

Peel potatoes and onion. Then grate them.

Press the preparation into your hands to remove as much juice as possible.

Add eggs and flour to the mixture to give more consistency. Add salt and pepper.

In a large frying pan, pour a spoonful of oil. Heat. Using a spatula, place the preparation in the pan and flatten it into patties.

From time to time, turn the patties in order to have a perfect cooking. Remove them from the pan when they are “tanned” and still soft to the heart. Add a pinch of salt and serve.

Improve the recipe by adding grated cheese and/or fried bacon.

1 chicken breast, cut horizontal in half. Put over plastic film and hit it with a club and make even thinner. Three bowls/ plates.

1. Flour with salt and white pepper.

2. 2-3 wiped eggs.

3. Breadcrumbs mixed with a lot of crushed Parmesan/lemoncest. Take a lot of this. Put file of chicken first in flour than in the egg wash and at last put on the breadcrumbs/lemon /parmesan. Must cover.

Fry on middle heat with olive oil and butter. Enough butter to pore over with a spoon during frying. Ready when golden brown. Can be served with lemon and spinach.

Ingredients:

Chicken breast

Flour

Parmesan

Lemon

Egg

Salt, pepper

Olive oil and butter for cooking