Mama Nguyen's Bun Rieu Through Annie's Window

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Mama Nguyen’s Bun Rieu Through Annie’s Window I am very excited to share this recipe with you all because it is one of my favorite Vietnamese soups - Bun Rieu. The broth in Bun Rieu is tomato-based and mixed in you have crabmeat, shrimp, pork ribs, and fresh cut tomatoes served with rice stick noodles. What makes this soup more special to me is that it is my mom’s recipe, Mama Nguyen’s Bun Rieu. Every Vietnamese house-hold makes this soup differently with unique garnishes. This is how my mom prepares it. Let’s get cooking… Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Feed: 3-5 people Appliance: Le Creuset 3 ½ Qt Round Dutch Oven or Medium/Large Pot of choice INGREDIENTS 1 pack of Rice Stick noodles 2 lbs of sliced pork ribs 1 lb ground pork 1 lb shrimp 3 whole sliced tomatoes 6 whole minced garlic 1 whole minced shallots 1 pack fried tofu 2 tbsp fish sauce 1 canned crabmeat or fresh crabmeat 1 jar of crab paste 2 cubes of bun rieu soup seasoning ½ bag of dried small shrimp 1 tbsp rock sugar 2 egg 2 tbsp kosher salt INSTRUCTIONS 1. Using your medium or large size pot, filled with water half way and bring to a boil, add your rice stick noodles to cook for about 10-12 minutes until it is cooked through. Drain rice sticks, strain with cold water and let it sit to dry. 2. Using the same pot add water halfway and add your sliced pork ribs on medium high and cook for about 5 minutes. Drain the pot with the pork and put the pork back into the pot and fill with water halfway again. Add your dried shrimp and rock sugar. Bring to medium heat 5-7 minutes. 3. Now prepare your crab meat mixture, combine your crabmeat, ground pork, smashed shrimp, and only the crab paste. Reserve the crab paste oil on the side. Stir your mixture together and add your egg and combine. Leave on the side. 4. Sliced your tomatoes and, using a nonstick pan add crab paste oil that you reserved on medium heat. Add shallots, onions, and sliced tomatoes. Slowly stir for 2-3 minutes and turn off heat. 5. Going back to your pot, add ½ of the crabmeat mixture (save the other ½ for next time use), cubes of bun rieu soup seasoning, salt, and tomatoes. Cook on medium high for 10-15 minutes. Slowly stir. Add your fried tofu and allow to cook for 10 minutes more. 6. Your bun rieu is ready to enjoy, take your cooked rice stick noodles, placed in a bowl, and pour the bun rieu soup over it. Add more salt, fish sauce and veggies to enjoy based on taste. Enjoy! .

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Bun Rieu Ingredients.Pdf
Bun Rieu Ingredients (4-6) 1 package of dried Vermicelli (Cooked) 1 cup of crab meat or 3 boiled crabs (peeled) 1 cup of crab paste 1 lb of ground pork 1 lb of fried TOFU 3 eggs 2 lbs of pork bone or pork ribs ½ lb Shrimp peeled and deveined ½ lb of dried shrimp Whole garlic (minced) 6 roma tomatoes (sliced in quarter) 3-4 tablespoon of fish sauce 2 tablespoon sugar 1 tablespoon salt 2 tablespoon ANNATO SEED OIL (for coloring or 3 tablespoon tomato paste) Instructions: Put the pork into a large soup pan. Cover the pork with water until it just covers the pork. Bring the water to a boil. Once the water boils, take out the pork pieces and set aside. Pour out the water. Transfer the pork back into the soup pan and cover it with fresh water. This process will help to clean the pork and produce a clear broth. Add in the onion, dried shrimp, and the salt. Bring the water to a boil. Reduce to low heat and simmer the soup for an hour and a half. While the soup is simmering, combine the scallions, and oil in a pan. Cook for 20 seconds and set aside. Watch the scallions carefully because they burn easily. Once the soup has simmered for an hour and a half, add this mixture to the soup with the tomatoes. This mixture and the tomatoes will help give the soup its signature red color. Simmer for another 30 minutes. As the soup is simmering, combine the eggs and crab paste in a small bowl.
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Dehydration Property of Shrimp (Pandalus Borealis) Undergoing Heat-Pump Drying Process
92 December, 2009 Int J Agric & Biol Eng Open Access at http://www.ijabe.org Vol. 2 No.4 Dehydration property of Shrimp (Pandalus borealis) undergoing heat-pump drying process Zhang Guochen1, Sigurjón Arason2,3, Sveinn Víkingur Árnason2 (1. Dalian Fisheries University, Heishijiao Street 52, Dalian 116023, China; 2. Icelandic Fisheries Laboratory, P.O.Box 1405, Skulagata 4, 121 Reykjavik, Iceland; 3. Department of Food Science, University of Iceland, Hjarðarhaga 2-6,107 Reykjavík, Iceland) Abstract: Peeled, headed or whole shrimp (Pandalus borealis) was dried in a heat-pump dryer at -2-0℃ and 20℃, respectively, and desorption isotherms characterizing the dehydration property of each shrimp sample group were determined. Desorption isotherms of shrimp handled differently and dried at different temperatures (-2-0℃ or 20℃) aw could be well described by Oswin’s model ( Xa= ()n ). The regression model of peeled, headed or whole shrimp 1- aw was established, which is reliable for predicting the desorption isotherms of shrimp undergoing heat-pump drying. The handling methods of shrimp exhibit measurable influence on desorption isotherms of shrimp, whereas drying temperature (-2-0℃ or 20℃) has little influence on the constants of a and n in Oswin’s model, of whole shrimp, even though it has certain influence on these constants of peeled and headed shrimp. For heat-pump drying, headed shrimp may have a better stability than peeled or whole shrimp due to the best stability. Key words: Heat pump drying, shrimp (Pandalus borealis), dehydration property, desorption isotherm, Oswin’s model DOI: 10.3965/j.issn.1934-6344.2009.04.092-097 Citation: Zhang Guochen, Sigurjón Arason, Sveinn Víkingur Árnason.
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Hainanese Chicken Rice
From My Kitchen: Readers’ Choice Top 10 Recipes from Focus:Snap:Eat Words and images by Benjamin Seto Copyright © 2016 Benjamin Seto All rights reserved. No parts of this ebook should be excerpted or distributed without the owner’s permission. For more information, contact Benjamin Seto at [email protected] Introduction In September 2016, I marked 10 years of food blogging in the San Francisco Bay Area. And can you believe in all that time, this is my very first cookbook? In the next few pages, you’ll see the Top 10 most viewed recipes that can be found on my Focus:Snap:Eat food blog. Coincidentally, many are Chinese favorites from my youth growing up in Honolulu, which makes me wonder if I’m getting a lot of page hits from China? ;-) Whoever is reading my recipes, I thank you for your interest and hope you enjoy this collection of readers’ choices. Cheers, Ben 1 Hainanese Chicken Rice 2 I don’t think there’s a better dish to celebrate Hainanese Chicken Rice the pure chicken-ness of a good chicken Makes 4 servings than Hainanese chicken rice. Ingredients: If you’re not familiar with this dish, it’s 1 whole organic or free-range chicken (about 3 to 3.5 lbs.) extremely popular in Southeast Asia. In fact, 2 cups jasmine rice 1 English cucumber even though it was created in Hainan — an 2 to 4 stalks of green onion island province in Southern China — it was fresh ginger root adopted by other nearby Asian countries 4 cloves garlic 1 shallot and became so popular in Singapore that 1 star anise (optional) it’s considered the national dish.
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Norris Price Interview
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9789814721509 (.Pdf) | 10.21 Mb
ANGELO COMSTI ALSO BY ANGELO COMSTI FUSS-FREE FILIPINO FUSS-FREE ForFOOD Review Only QUICK & EASY DISHES FILIPINO FOR EVERYDAY COOKING ISBN 978 981 4361 22 4 With Spanish, Chinese and Malay infl uences, FUSS-FREE FOOD Filipino cuisine is distinct from that of its ANGELO COMSTI South East Asian neighbours with its sweet, QUICK & EASY DISHES is a foodie. His tasty words have salty, sour and spicy fl avours. From staples such FOR EVERYDAY COOKING made it to television, radio and as binagoongang baboy (pork in shrimp paste) various periodicals, both print and FILIPINO and tinolang manok (chicken in ginger soup), digital. He also doubles as a food to snacks such as maja blanca (coconut and corn custard) and prop stylist, having produced and yema (sweet custard candy), Fuss-free Filipino Food scrumptious works for magazines, ISBN 978 981 4398 56 5 features some of the most popular dishes from TV and print ads, billboards, across the archipelago, with quick and FOOD restaurant menus and cookbooks. easy recipes that allow anyone to savour the comforting He did his professional culinary fl avours of Filipino cooking without studies at Le Cordon Bleu in having to spend long hours in the kitchen. Sydney, Australia. He is the author of three best-selling cookbooks, Home-made for the Holidays, ISBN 978 981 4561 42 6 From Our Table To Yours and The Filipino Family Cookbook. Marshall Cavendish He resides in Manila, Philippines. COOKERY Cuisine ISBN 978-981-4721-50-9 ,!7IJ8B4-hcbfaj! ANGELO COMSTI Fuss-Free Filipino Cover.indd 1 8/10/15 8:54 AM For Review
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Effects of Drying Methods on Quality Attributes of Shrimps
cess Pro ing d o & o T F e c f h Ajifolokun et al., J Food Process Technol 2019, 10:1 o n l o a l n o r Journal of Food DOI: 10.4172/2157-7110.1000772 g u y o J Processing & Technology ISSN: 2157-7110 Research Article Open Access Effects of Drying Methods on Quality Attributes of Shrimps Ajifolokun OM1*, Basson AK1, Osunsanmi FO2 and Zharare GE2 1Department of Biochemistry and Microbiology, University of Zululand, South Africa 2Department of Agricultural Science, University of Zululand, South Africa Abstract Shrimps are fresh and saltwater animal on aquatic habitat. They are known today as one of the fastest growing food commodities in international trade, maybe as a result of their perceived health benefits, culinary attributes and importantly, being a source of protein. The effects of two major drying methods; sun-drying and oven-drying at 50°C, 60°C or 70°C were investigated on the nutritional, microbiological and sensory properties of shrimp powder. From the result of the study, it was observed that the sun-dried shrimp powder had higher moisture content than the oven-dried shrimp powder. There were slight variations in the proximate compositions of the shrimp powder. The total yeast count was higher in the sun-dried shrimp powder (38 × 10 -5 cfu/g) and the lowest yeast count was observed in oven-dried shrimp powder at 70°C (19 × 10-5 cfu/g). Also, the oven-dried shrimp powder at 70°C had the lowest total viable count (TVC) of 12 × 10 -5 cfu/g while higher TVC was observed in the sun-dried shrimp powder (36 × 10-5 cfu/g).
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Consumers' Preference and Perception of Smoke-Dried White
Vol. 10(3), pp. 22-33, March 2018 DOI: 10.5897/IJFA2017.0661 Article Number: 8D7E58056304 International Journal of Fisheries and ISSN 2006-9839 Copyright ©2018 Aquaculture Author(s) retain the copyright of this article http://www.academicjournals.org/IJFA Full Length Research Paper Consumers’ preference and perception of smoke-dried white shrimp (Nematopalaemon hastatus) in coastal areas of Ondo State, Nigeria Bayode Paul Omobepade1*, Olabode Thomas Adebayo2 and Taiwo Timothy Amos3 1Department of Fisheries and Aquaculture, P. M. B. 373, Federal University Oye-Ekiti, Nigeria. 2Department of Fisheries and Aquaculture Technology, P. M. B. 704 Federal University of Technology Akure, Nigeria. 3Department of Agricultural and Resource Economics, P. M. B. 704 Federal University of Technology, Akure, Nigeria. Received 18 December, 2017; Accepted 5 February, 2018 The study assessed consumers’ preference and perception of smoke-dried white shrimps in Igbokoda, a coastal area of Ondo State, Nigeria. The community was purposively chosen because the town is a major cluster for natives from coastal communities in Ilaje and Ese-Odo LGAs of Ondo State, Nigeria. Forty shrimp consumers (20 males and 20 females) were randomly selected for this study. They assessed the sensory properties of smoke-dried shrimps collected from processing units in Ayetoro and Bijimi. The two communities were purposively chosen for the predominance of white shrimp processing using smoking method. Five smoke-dried samples (A1-A5 and B1-B5) were collected from Ayetoro and Bijimi respectively. Panelists assessed the sensory attributes of white shrimps using a 9- point hedonic scale. Results indicated that there were significant differences (p ≤ 0.05) in the organoleptic properties of the white shrimps.
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