I’ve been wanting to make chicken roti using cornish hens in the IP for quite some time now.  Our family loves chicken roti and perhaps more is the thick sweet sauce that this dish yields.  The sauce is a combination of the marinade and Coco Rico Soda!  If you have used/followed my recipes before you would know my passionate love for Coco Rico Soda! I use it for everything, from boiling pork for spring rolls to braised dishes. Of course Coco Rico Soda is technically a substitute for fresh coconut water.  So if you have coconut water, by all mean, use it!

I thought the chicken would be the main focus for this dish, but as it turned out it was the red rice!  My boys loved it!  They ate all the leftovers the next day.  Red rice is often served at Vietnamese restaurant accompanying different chicken and pork dishes.  It goes so well with chicken roti and it’s super easy to make.  It’s definitely a must!

Recipe: Vietnamese Chicken Roti with Red Rice Instant Pot

 

Advertisements

I love having my boys help me in the kitchen.  If you have kids you know that can be very challenging at time especially when they are preschooler/toddler ages.  So I try to involve them when I make effortless dishes using the Instant Pot.

Last weekend I had a craving for a Vietnamese glutinous rice dessert with Blackeye Peas also known as chè đậu trắng.  The boys helped me with measuring water (counting and adding are their favorite things to do now!) and stirring the ingredients.  My picky eater, Logan, loves desserts with glutinous rice and coconut sauce.  For a kid who doesn’t like beans he requested for his own bowl. He must inherited that sweet tooth from me, poor kid… LOL.

Recipe: Chè Đậu Trắng Instant Pot (Vietnamese Blackeye Peas Pudding)

20180505_1125032988825957996032482.jpg20180505_1125179052124956710424261.jpg20180505_1325527399998875363195758.jpg20180505_1326384108821611890750921.jpg

 

How sweet is your sweet tooth? Mine is just awfully sweet.  I can eat dessert any time, any where.  I’d purposely look for things in the fridge or in the pantry to make dessert.

Last night at 9 PM I made Che Ba Ba, a sweet coconut milk soup using leftover taro that I had in the fridge.  This dessert has to be 1 of my favorite Vietnamese Che (sweet soup).  I used the 3-quart since I only had about 1 lb of taro, the size was so perfect for it.  It was quick and easy.

Recipe: Chè Bà Ba Instant Pot (Vietnamese Dessert Soup with Coconut Milk)

20180409_2130578242778700260867442.jpg

In the world plentiful of food options, there is nothing more comforting to me than a nice hot bowl of noodle soup.  I don’t discriminate, I love noodle soup of all kinds.  Last week was a rough week at work.  I came home one night exhausted, beaten, felt like I fought several battles that day.  Luckily we had leftovers Bun Rieu in the fridge I cooked the day before using pre-made chicken broth, instead of pork bones like I usually do.  I immediately heated it up, threw all the toppings and garnishes into a bowl.  It wasn’t pretty but it was so good!  I felt better, my spirit was somehow lifted.  Food does wonder to me.  Does it do that to you too?

Recipe: Bún Riêu Instant Pot (Vietnamese Pork & Crab Noodle Soup

29060059_154626231897613_4961290108162968487_o

My husband and I love eating out at different places. There seems to be a correlation with “hole in the wall” places and excellent food.  After all how does a run-down (dirty) place still in business if their food isn’t good, right? One particular hole in the wall spot is Pho Ga Thanh Thanh in Philadelphia. When we lived in Maryland we would travel up to Philly often and we would go out of our way to stop by Pho Ga Thanh Thanh.

Pho Ga is all they serve. The service is lousy (always reminded me of the Soup Nazi in Seinfeld) and the restaurant is a bit dirty to say the least (right underneath a loud train track). But if you go during lunch hours you could wait 30 minutes to an hours. If you go later in the day they might run out of chicken. The Pho broth is very good but it’s nothing spectacular that we can’t recreate at home. Most of us go there because of their chicken. They use Ga Di Bo (literal translation is “walking chicken”), it is free-range/cage free chicken. The meat of the walking chicken has a little bit of a chew.  At Pho Ga Thanh Thanh the chicken is always perfectly cooked and serve with a “special” dipping sauce which consists of salt, sliced pepper and lime juice (maybe MSG too?). This place got me hooked on eating chicken with this special sauce that I can’t eat chicken Pho any other way now.

Ga Di Bo is quite expensive compare to regular chicken, about 3X the price, so it has not been on our grocery budget.  Last weekend we had a major craving for Pho Ga Thanh Thanh so I decided to splurge a little.

So here is my EASY Pho Instant Pot Recipe using “walking chicken”: Phở Gà Đi Bộ Instant Pot (“Walking Chicken” Pho)

Pictures below was taken years ago when we ate at Pho Ga Thanh Thanh in Philadelphia.

1502590_10101379024401025_358365753_o
Pho Ga Thanh Thanh in Philadelphia
10427308_10101923716388915_611040444127270555_n
Pho Ga Thanh Thanh
10942745_10101923716882925_679173649578675875_n
Dipping Sauce from Pho Ga Thanh Thanh

 

Another idea for your baby 3-quart IP.  Perfect for dessert like I was hoping when I bought it.

This is a quick and easy dessert to satisfy that sweet tooth of yours.  I made this last year and shared it in the Vietnamese IP Recipe Group.  A lot of members loved it but this is the 2nd time I made it since (a lot of other desserts got in the way… LOL).  So I did some tweaking and I hope you will find it easy to follow as well.

Recipe: Chè Bắp Instant Pot (Vietnamese Sweet Corn Pudding)

20180317_180753-11275271808.jpg

 

Water is good for you but I’m not big on drinking just plain water. So in an attempt to keep myself hydrated during the day at work I decided to make Artichoke and Chrysanthemum Tea last night. It was so refreshing over ice. It woke me up so I didn’t have to make 2nd cup of coffee 😊.

This is the easiest thing ever to make in the IP. Before heading to bed I set 20 minutes HP and let it NPR overnight.

Ingredients (used 8-quart): 1 artichoke (halved), 1 bag of dried Chrysanthemum, a few pieces of rock sugar to your taste, and water to below max. I discarded all solids after cooking.

If you are like me and don’t like to cook whole chicken in the IP just for a few bowls of noodle soup then consider using chicken leg quarters.  Leg quarters consists of about a quarter of the chicken meat on the chicken, hence the name!  It includes a thigh, drumstick, and a part of the back .  One leg quarters is usually sufficient for 1 serving of meat for a bowl of Vietnamese noodle soup.  Another benefit is it’s much easier to clean than whole chicken.  And lastly, it cooks faster, about 9 minutes HP.

If you like fresh bamboo shoot then you should try this soup.  Traditionally it was made using dried bamboo shoot.  But the texture of the dried bamboo can be a turn-off sometime especially when you get a bad batch that consists old shoots.  I always make a “chicken salad” and ginger fish sauce to go with the soup.  I feel like they make the dish looks more complicated than it really is.  Plus I am a sauce kind of girl, I dip everything in anything… LOL.  Enjoy!

Recipe: Bún Măng Gà Instant Pot (Vietnamese Fresh Bamboo Shoot and Chicken Noodle Soup)

I’m one of those when I see someone eats something I salivate and have to eat it too, especially late at night. My good friend, Vy, shared a photo of her braised fish in the IP one late night when we were chatting and that was it. I woke up wanting fish. But of course with the busy schedule I was not able to make it that day or that week, in fact I think it has been over a month.

Last weekend we went grocery shopping and I found Swai Fish (Ca Bong Lau) in the frozen section and immediately thought of Ca Kho. Swai Fish, as you know, is native to rivers in Vietnam. So we can only get imported Swai in the US.  It has a similar texture as Catfish. They both go really well in Vietnamese Sour Soup (Canh Chua) or braised fish in a clay pot (Ca Kho To).  Braised fish is traditionally cooked in a clay pot but it’s just as good in the IP :).

I used my 3-quart IP to make it and it was absolutely the perfect size for 1 lb of fish! The sauce turned out thick and so rich in flavor. I will make Canh Chua to go with it tonight for dinner.  Can’t wait!

You should try!

Recipe: Cá Kho Instant Pot (Vietnamese Braised Fish)

%d bloggers like this: