Bo Kho – Braised Vietnamese Beef Stew

As promised in my previous post No-Knead Baguette… Bo Kho! Bo means beef. Kho is the cooking technique “to braise”. The typical Kho dish is a mixture of fish sauce, sugar, and young coconut juice. Often served with rice noodles, french bread or steamed rice.
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So here’s what I did to make this yummy dish.

Ingredients

for meat marinade:
1.5 lbs Beef brisket, (blanch the meat first) cut into 1.5 inch cubes
1 tsp sugar
1/2 tsp salt
1/2 tsp mushroom seasoning
1/4 tsp black pepper
1 1/2 tsp five-spice
1 knob grated ginger
1 tbsp fish sauce (alternatively soy sauce)
2 cloves garlic, minced
1 tsp curry powder (optional)

Aromatics:
1 tsp annatto seed powder
2 cloves garlic, minced
2 stalk lemongrass, bruised and cut into 3-inch lengths
1/2 onion, finely chopped
2 star anise
2″ cinnamon stick
1 bay leaf
1 thai red chili

1 tbsp tomato paste
2 1/2 cup beef broth (alternatively 1 1/2 cup coconut soda/water, 1 cup water)
1lb carrots, peeled and cut into bite-sized pieces

French Baguettes / Rice Noodle / Rice

Garnishes:
Crispy fried shallot
1 yellow onion, thinly sliced
Thai Mint Basil

Directions:
1. In a large bowl, combine together the beef, sugar, salt, mushroom seasoning, black pepper, five-spice, ginger, fish sauce, garlic, and curry. Mix well and allow to marinade for 1 hour or overnight in the fridge.
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2. Add 1 tbsp oil to a wok on medium high heat. Allow to warm, add the aromatics, and cook for 30 seconds to bring out the aroma.
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3. Add the marinade beef, stir-fry until no longer pink.
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4. Add tomato paste, coconut water, and beef broth. Bring to a slow simmer, and cook for about 2 hours.
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5. Add carrots, and cook until soft. Adjust to your taste with salt, sugar, and mushroom seasoning.
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6. Garnish with black pepper, fried shallot, sliced onion, and thai basil. Serve with fresh made baguettes, rice noodles or rice.

Hope you enjoyed this recipe! Subscribe to get notified for new posts :)

xoxo Niki

No-Knead French Baguette

Guaranteed crunchy baguettes with a chewy interior and golden crust. Super simple and easy. Turned out perfect on my first try!

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1. Mix dough in a bowl with a wooden spoon. It will slowly come together into one ball.
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2. Wrap with plastic wrap and a a tea towel. Place this in a warm and draft free place to rise. I placed it in my oven. Let rise 12-14 hours or until doubled. I left mine for about 18 hours, because I made this part the night before, and didn’t get home from work until 5pm.
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20150120_232340 3. Split into two even sized loaves or four
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20150121_174243 4. Roll out into a shape of a baguette
20150121_174941 5. Line baking sheet with parchment, and lightly sprinkle with flour
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20150121_175347 6. Place loaves on parchment, and cover with flour dusted plastic wrap. Let rise in the oven for about 1 to 1 1/2 hours. Slash the top surface with a knife, or snip with scissors.
20150121_191132 7. Place a baking sheet filled with water on the bottom rack, and preheat the oven to 500 F. The water filled sheet should make the oven nice and steamy.
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20150121_200130 8. Spray with water, then place loaves in oven and bake. After 5 minutes, spray the loaves again with water, and again 5 minutes later. At the 15 minute mark, remove from the oven. The loaves should be golden brown and crispy.

Makes 2 large baguette or 4 small ones

Ingredients:
1/4 tsp dry active yeast
325 grams lukewarm water
1 1/2 tsp salt
1/4 tsp sugar
500 grams by weight all-purpose flour

1. Mix everything into a bowl with a wooden spoon. It will slowly come together into one ball.
2. Wrap with plastic wrap and a a tea towel. Place this in a warm and draft free place to rise. I placed it in my oven. Let rise 12-14 hours or until doubled. I left mine for about 18 hours, because I made this part the night before, and didn’t get home from work until 5pm.
3. Split into two even sized loaves or four
4. Roll out into a shape of a baguette
5. Line baking sheet with parchment, and lightly sprinkle with flour
6. Place loaves on parchment, and cover with flour dusted plastic wrap. Let rise in the oven for about 1 to 1 1/2 hours. Slash the top surface with a knife, or snip with scissors.
7. Place a baking sheet filled with water on the bottom rack, and preheat the oven to 500 F. The water filled sheet should make the oven nice and steamy.
8. Spray with water, then place loaves in oven and bake. After 5 minutes, spray the loaves again with water, and again 5 minutes later. At the 15 minute mark, remove from the oven. The loaves should be golden brown and crispy.

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I enjoyed my first ever handmade bread with Bo Kho. Recipe coming soon!

Recipe adapted from foodwishes

Cantonese Fried Beef and Vegetable on Rice Noodles

Since purchasing our first home, my partner and I have been trying to refrain from dining out. My efforts to saving money has led me to this dish. We needed lunch and I was craving cantonese fried rice noodles. So I made something of that sort. I think it turned out quite well and comparable to what you’d find at the restaurant.

Ingredients:
Marinade
340 grams flank beef, thinly sliced
1 tsp sugar
2 tsp sesame oil
2 dash white pepper
1/2 tsp chicken essence
2 tsp soy paste
4 tsp oyster sauce
1/2 tsp dark soy sauce
1 tsp shao xing wine
2 tablespoon cornstarch

200 grams Yue Choy, washed
150 grams Uncooked Noodles (any noodle works, but I used wheat flour wide noodles)
3/4 cup water
1 tbsp oil
2 cloves garlic, crushed
4 slices ginger

Directions:
1. Marinade the meat with all the marinade ingredients. Cover and set aside for 2 hours.
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2. Start cooking the noodles. When it is almost done, start on the meat.
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3. Heat oil in a hot pan, then add ginger and garlic. Cook until fragrant for about a minute.
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4. Next add the marinaded meat. Stir and cook through for 3 to 5 minutes. Add water and stir. It should become saucy and thick.
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5. Meanwhile, the noodles should be near finished. Add the Yue Choy to blanch for about a minute.
6. Strain the ingredients and arrange on a plate.
7. Pour the meat and sauce on top of the noodles and vegetables. — Ready to eat!

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Hope you enjoyed this recipe. Let me know if you would like more posted!

xoxo Niki