Category: Breakfasts

Sous Vide Nyonya Kaya

5 eggs 200 ml coconut milk 200 gm sugar 10 pieces of Pandan leaves or 1 teaspoon of Pandan extracts 1/4 teaspoon of salt Set your immersion cooker to 176°F If you are using Pandan leaves which are available in most Asian grocery stores, blend it with coconut milk, sugar and salt for at least… Continue reading Sous Vide Nyonya Kaya

Sous Vide Spiral-Cut Ham With Balsamic Brown Sugar Glaze

Because hams are precooked, it’s really just a matter of reheating them. Typically, I’d suggest removing meat from its retail packaging, seasoning it, then resealing it in a sous vide bag before cooking it. But since ham’s pre-seasoned, it can be cooked directly in the package it comes in, making the whole process even more… Continue reading Sous Vide Spiral-Cut Ham With Balsamic Brown Sugar Glaze

Sous Vide Radishes with Butter and Sea Salt

Prep Time: 00:15 Recipe Time: 00:45 Temperature : 180F / 82.2C 1 pound radishes, halved 3 tablespoons unsalted butter 1 teaspoon fleur de sel (sea salt) 1/2 teaspoon freshly ground black pepper Set the Anova Sous Vide Precision Cooker to 180°F (82°C). Combine all ingredients in a large zipper lock or vacuum seal bag. Seal… Continue reading Sous Vide Radishes with Butter and Sea Salt

Sous Vide Basics: Eggs

Perfectly Runny Yolk Eggs Prep Time: 00:00 Recipe Time: 00:14 Temperature : 167F / 75C Carefully lower egg(s) in shell into 167F (75C) water and allow to cook for 14 minutes. Quickly remove after 14 minutes and immediately submerge in an ice bath for 15 seconds to stop the egg(s) from continuing to cook. Remove… Continue reading Sous Vide Basics: Eggs

Sous Vide Hollandaise Sauce

Prep Time: 00:20 Recipe Time: 00:30 Temperature : 145F / 62.8C 1 cup dry white wine 3 tablespoons champagne vinegar 2 tablespoons minced shallots 2 sprigs fresh thyme 6 large egg yolks 1 cup unsalted butter, melted, warm 1 tablespoon freshly squeezed lemon juice Set the Anova Sous Vide Precision Cooker to 145°F (62°C). In… Continue reading Sous Vide Hollandaise Sauce

Sous Vide Steel-Cut Oats

Prep Time: 00:05 Recipe Time: 03:00 Temperature : 180F / 82.2C 2 cups water 1 cup steel-cut oats 1/2 teaspoon salt Optional toppings: cinnamon, butter, maple syrup, dried fruit, yogurt Set the Anova Sous Vide Precision Cooker to 180ºF (82ºC). (Alternatively, if you’d like to cook the oats overnight, set the Anova Sous Vide Precision… Continue reading Sous Vide Steel-Cut Oats

Vietnamese Tomato Egg Drop Soup (Canh Trung Ca Chua)

2 tablespoons vegetable oil 2 tablespoons minced garlic 2-3 cups diced tomatoes 1 quart water (or half amount unsalted stock of your liking and half amount water) 2 teaspoons granulated sugar 1 teaspoon sea salt 1/2 teaspoon chicken bouillon stock powder 1/2 teaspoon fish sauce 2 beaten eggs 3-4 sprigs of cilantro or 1 green… Continue reading Vietnamese Tomato Egg Drop Soup (Canh Trung Ca Chua)

Vietnamese Sizzling Steak and Eggs (Bo Ne)

1 lb beef steak (tenderloin, sirloin, top loin, or flank) 2 tablespoons oyster sauce 1 teaspoon soy sauce 2 teaspoon fish sauce 1 tablespoon dark brown sugar 2 large garlic cloves (peel and finely chop) 1 teaspoon sesame oil 4 tablespoons unsalted butter (divided) Yellow onion (peel and cut into thin wedges) 2 large tomatoes… Continue reading Vietnamese Sizzling Steak and Eggs (Bo Ne)

Vietnamese Pork Meatballs in Tomato Sauce (Xiu Mai)

Meatballs 1 lb fatty ground pork 1/2 lb shrimp (peeled, deveined, and minced) Half cup yellow or white onion (finely diced) Half cup finely diced jicama 1/2 teaspoon sea salt 1/2 teaspoon ground black pepper 2 teaspoons fish sauce 1 teaspoon granulated sugar 2 teaspoons chicken or mushroom bouillon powder 2 teaspoons cooking wine (optional)… Continue reading Vietnamese Pork Meatballs in Tomato Sauce (Xiu Mai)

Vietnamese Papaya Soup with Pork (Canh Du Du Nau Thit Nac)

1 lb pork shoulder (cut into small cubes, blanch in boiling salted water for 5 minutes, then rinse) 1-1/2 lbs ripened yet firm papaya flesh (cut into small cubes) 1 tablespoon minced shallot 1 teaspoon minced garlic 2-3 tablespoons vegetable oil 6 cups water 1/2 teaspoon salt 1 teaspoon chicken soup powder (or 1 teaspoon… Continue reading Vietnamese Papaya Soup with Pork (Canh Du Du Nau Thit Nac)

Chayote Squash Soup with Ground Pork (Canh Su Su Nau Thit Bam)

1 tablespoon vegetable oil or other neutral oil 2 large cloves garlic (minced) 1 small shallot (minced) 1-1/2 quarts water 1 lb chayote (peel, sliced into matchsticks) 8 oz ground pork or ground meat of choice 1 teaspoon granulated sugar 2 teaspoons fish sauce 2 teaspoons salt 1 teaspoon MSG (optional) Optional Garnishes: Thinly sliced… Continue reading Chayote Squash Soup with Ground Pork (Canh Su Su Nau Thit Bam)

Colombian-Style Beans and Rice

1 pound large dried red beans (kidney beans work fine) Kosher salt 2 tablespoons vegetable oil 1/2 pound pork belly, cut into 1-inch cubes 2 medium tomatoes, chopped (about 2 cups) 1 large onion, chopped (about 1 1/2 cups) 1 tablespoon sugar 4 cups cooked white rice To Serve (all optional): Sliced avocado Fried sweet… Continue reading Colombian-Style Beans and Rice

Tropical Fruit Salad

2 cups pineapple chunks 1 cup papaya chunks 2 cups mango chunks 1 cup kiwi slices 1 cup raspberries 1/4 cup honey 2 tablespoon lime juice Optional garnishes: Mint sprigs and lime slices Place the pineapple, papaya, mango, kiwi and raspberries in a large bowl. In a small bowl, whisk together the honey and lime… Continue reading Tropical Fruit Salad

Mexican Fruit Spear Salad

6 spears of peeled and cored pineapple 6 spears of peeled and seeded mango 6 spears of peeled and seeded papaya 6 spears of peeled watermelon 6 spears of peeled English cucumber 6 spears of peeled jicama 6 lime wedges 2-3 teaspoons chili lime seasoning Place one of each type of fruit and vegetable into… Continue reading Mexican Fruit Spear Salad

Crown Ruby Fruit Salad

3 tablespoons granulated sugar 3 tablespoons water 1 teaspoon freshly squeezed lime juice 1 teaspoon lime zest 3 cups cubed watermelon (cut into 1/2-inch cubes) 1 pound fresh strawberries, quartered 1 (6-ounce) package fresh raspberries 1 tablespoon chopped fresh mint leaves In a small saucepan, combine the sugar, water, lime juice and lime zest. Bring… Continue reading Crown Ruby Fruit Salad

Berry Watermelon Fruit Salad

4 cups watermelon, cubed 1 pint strawberries, hulled and quartered 1 pint blueberries 1 pint raspberries 1 pint cherries, pitted and halved 1/2 pint blackberries squeeze of fresh lime juice Cut all of the fruit into similar bite-sized pieces. Add to a large mixing bowl, and gently toss together. Top with a squeeze of fresh… Continue reading Berry Watermelon Fruit Salad

Red, White, and Blue Fruit Salad

4 cups sliced strawberries 1 tablespoon sugar 2 cups blueberries 2 cups diced watermelon 1 cup diced jicama 1 1/2 tablespoons lime juice 1 1/2 tablespoons honey 1 tablespoon minced mint 1/8 teaspoon chipotle chili powder, optional Place strawberries in a large bowl and sprinkle with sugar. Toss to coat. Add blueberries, watermelon, and jicama.… Continue reading Red, White, and Blue Fruit Salad

Melon Mosaic Salad with Hot Honey Vinaigrette

2 cups watermelon cubes 2 cups cantaloupe cubes 1 cup cherry tomatoes halved 1 to 2 seedless cucumbers, peeled and cut into cubes 1 to 2 avocados, chopped 1 8 ounce block feta, cut into cubes salt and pepper 2 tablespoons fresh herbs, like mint, basil and chives HOT HONEY VINAIGRETTE 2 tablespoons champagne vinegar… Continue reading Melon Mosaic Salad with Hot Honey Vinaigrette