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Bn C LcVt liu:

5 lb xng heo

1 c hnh ty ln, xt khc1 con c ct khc2 mung canh fish flavor powder (hng kh)1 chn du n1 b cn tu, ct nh nh ht bp1 b cn ta, ct bng khc nh na ngn tayhnh l ct nh nm vo tbn luc , ro nc1 cc ng phn nh bng qu chanh con conmui,chanh, t, tri tc chua, nc mm mn,tiu bt

Cch lm:Xng heo trng vi nc mui nu si, b nc i ra xng li sch s, chm vo khong lt ri nc lc, nu si tr li vt bt sch s, xung la medium low nu thm 2 ting na lync ngt ca xng. ng thi cho hnh ty vo nu cng vi xng trong 2 ting ny lythm cht ngt. ng nu qu lu xng s b i mi.

Cn c ta s dng du chin vng c, g xng. Cho la ln chin c mau vng, nhng likhng b kh tht trong. C vng, vt ra ro. Nm bt fish flavor vo ni nc lo. Bt ucho nc mm, mui v nm cho va n, hi m hn mt cht v trhao cho vo bn s nhtva.

Trinh by: Cho bn vo t, trng ti 1 nhm cn ta b ln mt bn. Nh l trng s v cn chn rt nhanh,

trng lu qu mt mu xanh v mt ngon, cn n phi tht gin. Lm vi kha c ln mt, rtiu, hnh l. Chan nc lo phi tht nng, v bc khi nghi ngt. Thng th ht trng nc loqua mt ln vo bn ri mi mc tr li. Nm t to nc mm mn cho dy mi. Mn ny ngphi n vi tri qut (tc) nhng nu 0 c th n chanh cng tm c, thm vi lt t, cho tngnng, cng ngon. M ang ma ng lnh, n mn ny tht l thch hp v yummy.

* * * NOTE:M ta khng c c lc ti nn s khng nu mn ny vi c lc nh Vit nam c. Tuy nhta s nu c Red tail hoc c Bass cng rt ngon. Bn ra ch hng quen nh ngi ta la 1 con ti ngon, nh lm sch v ct kha ra khong na t ngn tay mi kha l va. Nu c c trth ly trng, nh cn dn ngi bn c, nu khng h s 0 a ta trng u. V nh mnh skhong 1 chu nc mui ri ngm c trong khong 15 pht, iu ny s gip cho tht c rchc v tanh. Con c khong 4 pound l va .

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Bn C Ng

Nguyn liu:- 1 con c ngb khong 1-1.2 kg thi khoanh

- 2 tri c- 1/4 tri thm

Gia v:- Nc mm + t + ti (*)- Rau sng (x lch, hng li, ng, bp chuithi si, gi si di, dip c)

- Hnh l- 1,5 kg bn si nhCch ch bin:

- p c vi hn hp gia v (hnh bm, ti bm, tiu, t mu, ng, bt ngt (ty ) mi thmmung cafe, nm mui va n) khong 15 pht.- Khdu (*) sau cho vo ni khong 2 lt nc un si.- Cho c p vo cng vi c chua thi mi cam, thm thi lt un si.- Nm thm ng, bt ngt (ty ), nc mm mi thmt mung cafe, mui va n.

Cch dng:

Cho bn vo t sau chan nc c ngkho cng vi c ngvo thm hnh l thi nh, tiu vChun b sn bn cnh chn nc mm t ti, nm thm nc mm + t + ti cho va ming.

Ghi ch:Gia v: c nn, hnh, ti, s bm, tiu, t mu, ng, bt ngt, mui, nc mm, bt s, du

ho (ch c m qung dng s bm, bt s v du ho) cc mn cn li khng sdng.Rau sng: x lch, hng li, ng, bp chui thi si, gi si di, dip c. mi th100g.Kh du ( * ) cho du vo ni (mt mung canh) un nng, sau cho nn p nhuyn vo titc cho hnh bm, ti bm, (s bm mn m qung) khuy u sau cho vo mt mung cafemu.Chn nc mm t t i:p nhuyn t v ti cng vi bt ngt (mt mung cafe), ng (mmung canh) sau cho vo mt qu chanh vt nc, khuy u, tip tc cho nc mm vokhong mt chn cm. Ta c mn nc mm t ti.

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Bn canh chua c th lNguyn liu:

1 lbs sn non ra sch ct khc

4 tri c chua ln1 hp c thc lc loi paste lm ch c, 1lbs1/2 teaspoon tiu5 cng hnh l1 b th l (dill)3 tablespoon dmnc mm, mui, ngBn, t, chanh, gi, rau sng thi nhdu n chin

Cch Lm:

Sn ra sch ct khc, cho vo ni, ync, 1 teaspoon mui, un si nh, ht bttht cho trong nc.

Trong lc , c mua v cho vo t, thng hp sn ri, khng cn cho g thm, ch thi 1/3b rau th l nh v 1, 2 cng hnh l, trn vi1/2 teaspoon tiu, trn u, sau bi t duvo tay, ly th a mc tng mung c cho volng bn tay nn trn trn, sau cho du vocho em chin vng u chn s s, gp ra sang 1 bn.

C chua thi lm 6 hay 8, cho vo ni, o s,ng o lu, c chua mm nt mt p, sau trt vo ni nc lo un si nh, sau cho 3 mung dm vo, nm nm t nc mm, tng, un khong 15 pht th trt c chin vo vn la cho si riu riu... thm 5, 10 pht, nmcho va n, nu n vi bn th phi nm mn hn 1 t, cn n vi cm th nm va n.

Bn luc b ra r cho ro, phn rau th l cn li thi nh, cng hnh l, trc khi n b vo nxong vn la xung thp, warm thi.

B bn vo t, gp my ming ch c, c chua, sn, by ln, xong chan nc lo mang ra n vgi, rau, vt thm chanh nu thch chua hn, v thm vi lt t cay...l ngon lm

Chc n ngon ming

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Bn C R

-Nguyn liu: -1 con c r c trung bnh-4 qu c chua chn

-1 c gng-2 b ci ngt-Chicken broth (cho va 4 t)-Bn luc cho 4 t-Hnh l, rau rm, hnh ty v cc thgia v

Cch Lm:Nc soup bng nc chicken broth, cho gp dp & 1 tri c chua ct khc v. Nmnm cho m , hi mn t v lt cho rau vnc s nht i.

C r phi luc chn g ly tht. 3 tri c chuacn li ct nhem sate vi tht c g, cgng ct ch &t v nm nm cho va n,ng o nhiu qu c s b nt ra khngngon. Hnh ty ct nh cho v.

Trc khi n cho rau vo ni nc si chngchn, vt rau ra ro ri by ln mt t bmc c ln trn mt, cho hnh & rm ln rchan nc soup vo.

Bn nm thm nc mm gng lc n chothm m .

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Bn chH Ni

Vt l iu:

- 1 lb (500g) tht heo (tht nc dm)- 1 lb (-500g) tht heo xay- 6 cng hnh l- 1 c hnh hng- 2 tha canh nc nm- 6 tha canh mt ong- 1 tha du n- u ngm chua- 1 tha cafe tiu xay

Cch lm:Tht nt thi mng , p vi 3 tha canh mt ong, 1 tha nc nm, 4 cng hnh l, 1/2 tiu xay

Tht xay p vi ch gia v cn li . Hnh hng bm nh , hnh l, du n, mt ong, nc mmtrn u em ct t lnh t30 pht - 2 ting cho thmTht lt l chui em nng la than hoc c l 350 F, xp tht vo khay nng khong 20' . Ttht chn, vn broil 2 pht cho tht vng xm t cho thm.

Nc nm pha chua ngt c ti t , hnh hng thi mng .n vi bn, rau thm, rau mung ch . Cho tht nung vo bt c lt u chua, chang nc mpha ln sm sp. Ngm tht nng trong nuc nm thm vo tht n rt ngon.

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Bn cun

Vt l iu:

- 1 cy Rau dip (rau x lch cy l mng) hoc Boston lecttuce- 1 b Ng r- Bn thn ti luc ro trong r- Nc mm chua ngt ti t- Cm ru np 1 chn- 1lb tht ba ri luc ct mng- 1 lb tm th luc, b u, v- 1 b hnh l, trng chn dng l xanh ct ngc li khc trng ca cy hnh

Cch lm:Tht luc cho cht mui, ct mng ming va n. Tm cng trng trong nc mui cho chn, bu giv. Rau dip x nh ming. Rau ng ra sch ct khc.

Trnh by: Xp 1 nhm rau trong t, xp cht bn ln mt rau, rc ng, xp tht v tm ln mt, mc 1mung c f cm ru np Bc ln mt bn. B 1 cy hnh l ln mt bn, chan nc mm chngt n vi mn ny.

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Bn u h chin mm tm

Mn Bn u ny l 1 mn c sn ni qu nh ca ngi Bc, khi di c vo Nam mang theoMn bn u ny rt n s, nhng rt ngon ming, n mn ny mnh phi c mm tm Bc chhiu th mi ng mi v ngon ca n:

Vt l iu:- Rau sng loi (ta t, hng qu, da leo...)- Rau S lch- u ti (nguyn bnh, ct ming va n em chin)- Mm tm Bc- Du u phng hay du bp- Chanh- t xay nhuyn- Bn (luc vo r cho ro)

Cch lm:- u sng mua v ct ming va n, bc du ln cho su chin vng.- Bn luc ro.- Mm tm em vt chanh + ng, pha t nm nm va ming n, y v mn ngt chua c

Ri trong chn rau v bn vo, sau x u chin, chan mm tm ln trn u, thm mt rau sng, l bn sn sng c 1 chn bn u tht ngon lnh, va n gin li ngon ming, xong mn ny m c 1 ly tr l xanh ung vo th trn i khng cn g th bng.

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Bn Dc MngNguyn liu: - 2 cy dc mng- 1 tri c chua- 100g thn heo- 10 con nghu- 1/2 g bn ti- 100g gi sng- ng, mui, nc mm,tiu, mm ruc, du m, hnhl, tc, t, rau rm, chanh,nc me vt.Cch lm:

1. Nghu tch v ly rut. Hnhl xt nh, ring u hnhtrng. Tht thn heo bm hoccho vo my xay nhuyn, pnc mm, ng, tiu, du m,hnh l, trn u, vo vin.

2. Dc mng tc x, ct khc. C chua ct mi cam, rau rm thi ri. Bc cho, phi thm uhnh, nc vo nu si, ln lt cho c chua, me vt, tht vin, nghu v bc h vo. Nu sli ln na, nm ng v nc mm va n.

3. Mc ra t sn gi, bn v rau rm, nt nht c th thm nc mm ruc v t, vt chakhi dng.

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Bn Gi D (Vn Ha Min Nam - su tm) Vt l iu: - 2 kg. xng heo .- 1/2 kg. sn non.- 250 grs. tht ba ch .- 400 grs. tm.- 2 hp Lobster Pt (75 gr. 1 hp) hay gch tm.- Bt me chua .- Mui , ng , bt ngt, nc mm.- Gi , h , rau mung ch (nu thch).- u phng rang gi dp.- 1 c hnh ty .- Bn.- Mm tm.- Hnh, ng .- Nc.

Cch lm:

+ Sn heo : ct khc va n.+ Xng heo : v sn, cho vo ni ngp nc ngm chung vi mt t dm cho ra ht cht muNgm khong 2 ting ng h.+ t ln bp ni nc, nu si . Cho sn, xng v tht ba ch vo ngm li ln na cho ra sht cht d . X li bng nc lnh cho sch v ro nc. S dphi ngm v ra nhiu ln l vtht heo bn ny khng ti, nu khi nu khng nu k th ni nc dng s khng trong, v k lu c.+ Nu mt ni nc si khc, cho vo xng + sn + tht ba ch nu cho si vi do, ht bt. , vn la nh li (medium) tip tc hm. Khi nu nc dng khng nn y np.+ Cho thm c hnh ty v gia v vo ni nc dng. Tip tc hm cho n khi thy tht ba chln, th vt tht ba ch ln trc. Sau , thxem sn mm th vt ra . Dng giy nylon bcthc n, bc tht li cho tht khi b kh.+ Tht ba ch xt lt va n.

+ Cho bt me vo ni nc dng, nm li thy hi chua l c. ( C th cho mm tm vo ninc dng trc, hoc dn sau n chung vi bn, nu thch).+ Lobster Pt hay gch tm, cho ti vo cho du khcho vng v thm. Kn, cho LobsterPt vo xo cho chn u . Khi gch tm chn, cho vo ni nc dng.+ Tm: luc va chn ti, vt ra chu nc , ngm tm cho c dn. Sau , bc v, chaui, ch lng tm rt ch en.+ Hnh, ng : ct b gc, ra sch, ro, ct nh .+ Nm nc dng li cho va n. Khi n, cho gi , h v rau mung ch vo t , trn bn. Gtht ba ch + sn + tm ln trn mt t bn, rc u phng gi dp, hnh ng. Ri mc ndng vo t cho ngp bn.+ Bn Gi D v hi chua , bo ngy bi gch tm, lm tng thm phn hp dn ca t bn.+ y l mt trong nhng mn n c sn ca min Nam.

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Bn Hi Sn Xo NghNguyn liu:

100g tm 50g mc 100g t Lt xanh v 50g gi 1 c ngh nh 100g bn go kh 1 tha c-ph hnh ti bm ht nm ng, tng t, du n

Cch Lm:

1. Ra tm, hp chn, b u, ch en lng, gi li ui.2. Lm sch mc, ct vung. Thi si t Lt. Gi nhuyn ngh, vt ly nc.3. Ngm mm bn go, vt ro nc.4. un nng du, phi thm hnh, ti bm, cho hi sn vo xo, nm ht nm, ng. Cho tipbn, t Lt, gi, tng t, nc ngh, ht nm vo, o u trong 5 pht.

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Bn MmKt hp vi nhiu loi thcphm nh: tm, tht heo quay,c cho ti c bch tuc, cng

vi hng v tht n tng m tloi bn no c c l mimm dc trng. y l mn nc mi thm tht hp dn.

Th i gian chun b v chbin 50 pht. Dnh cho 4ng i n.

Nguyn liu:

- 800gr bn si to

- 200gr tht ba ri quay- 200gr tm s

- 200gr mc (ru bch tuc)- 1 con c bng lau

- 50gr gi sng- 500gr xng heo- 3 cy s- 4 tri t sng tru- 1 tri c tm di- 2 c hnh kh, bm nh- 2 c ti, bm nh

- Rau sng: rau mung bo, ng om (ng), gi , rau x lch, rau hng, hnh ti, hoa chui

Cch lm:

1. Xng heo ra sch, cho vo ni ngp nc un si, cht b nc, cho nc lnh vo un si,vn nh la, un m .2. Tht ba ri xt ming mng. Tm lt v, ui. Mc lm sch, lng da, bm nhuyn, trn u vgi sng, ht nm. Rch tri t moi b ht, nhi tht c vo gia.3. C tm nng chn, xt lm 4 ming. Rau sng ra sch, ngm nc mui pha long.4. Khi nc dng heo c, gp b xng, ho mm c sc vo, un si, lc b b, nm ng chva ming. Cho tm, mc, t nhi c vo ni nc dng, un chn, gp ra a. Cho c tm nng vo

un si, vn nh la.5. Cho bn vo t, by mc tm, t nhi c, hnh ti, chan nc dng c tm ln ri thng thc. km vi rau sng.

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Bn Mm, Lu Mm hoc Bn Nc LoNguyn Liu:- 1 h mm lc (khong 3 con va)- 5 lb xng heo

- 1 con c bng lau (3 lbs)- 2 lbs tm (loi va, lt v)- 1 ming ba ri (khong 1lb)- x bm- 3 tri c tm- 3 tri kh qua (optional)- 1 b u a (optional)- 1 b rau mung ch- bp chui bo- rau sng loi (rau ng option)- cng sng, kho no (optional - ty )- Bn (luc, ro - hoc bn ti)- v dnhin hnh, tiu ti t, ng mui, bt ngt

(optional)

Cch Lm:- Xng ra sch cho vo ni ln hm ly nc lo (khong 2 galon nc), mm lc ct nh chovo ni nh hm ring cho tan mm ch cn xng,vt gn xng mm ra cn li nc mm chvo ni nc lo (nh vt bt thng xuyn).- Tht ba ri ct nh, mng va n xo chung vi x bm, xo cho tht sn v x thm vng. Xcng nhiu cng tt nu mun t bt mi mm v x lnh ln mt s hp dn hn, xong cho thba ri xo x vo ni nc lo, nm nm li cho va n.- C bng lau lm sch ct kha, cho u c vo ni sp (nu thch), my kha cn li p t tbm chin s cho sn tht l ring ra a chung vi tm.- C tm, kh qua, u a ct khc va n, tt c loi rau xp ra ci mm ln... Chun b da b

luc... xong Cho nc lo vo ci lu... ch si... th c, tm, c tm... nu thch, cho kh qua, a vo lu.

Tr nh by:Mt chn bn y rau, mc ln mt bn mt lt c, tm, tht ba ri, c tm... mt chn nc mmn dm t vi chanh... mt da rau sng... hng v dm min Nam...

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Bn mm Long Xuyn (Cng thc ca Hinh Trn)

Ch bin nc lo:Trong cc mn n c s dng nc lo th cht lng ca ni nc s l tiu chun nh gi ngon mica mn n. Di y l mt s cch c mt ni nc lo trong v ngon.

Nc lo xng l tng nht l dng loi xng "v" l xng c bn mng nu nc d trong hn xngng. Cc loi xng cn dnh cht tht nu nc lo cng rt ngon. Khi nu nc lo, qun hnh l v ng thb b vo cho thm, cho thm t xu mui. C th b cht gim (cht xu thi, bng khng s chua th h lun

Khi ang nu, nu cn nc, nn thm nc si, ng nc ngui, cc cht ngt trong xng s khng tra na. Ban u la ln, bt mau tit ra, ht nhanh ri la riu riu th cht ngt tit ra nhiu. Cn na, khxong phn nc lo, n lc b thm vt liu khc nh tm, cua, c, mc... cng nn canh la riu riu bt t t, kp thi ht, nu khng bt s b ngay, nc c rt ung ni nc lo cng phu ny gi!

Nu nu c, coi chng c lm tanh ni nc lo, ch mui c, ra k, c th thm cht gng bm nh, rutrng p c s ri mi nu nc lo.

C th nu nc lo bng tri bp nu (c li bp) lm mn canh g nu bp, rt ngt v c v l. Ngoi rac th thm c sn, c ci trng (khi khng c xng), tm kh, kh mc (vn la nh, ht bt k v 2 cht liny d lm nc c).

Vt liu:

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1 h mm c sc hay c linh3 lb xng heo luc ly nc ngt1 con c Bass khong 4 lb hoc c catfish lm sch ct ngang1 lb heo quay ct nh bng ngn tay t2 lb tm tiger lt v, ly chtrn lng1 lb mc, kha bng

3 qu c tm ct khc ngang4 cy x p dp1 cc ngi bn bng 3 ngn tay co v p dp1 c hnh ln nng vng

Bp chui bo mng, rau thm,rau m, hung qu, ng gai, gi sng, h, rau mung boDu n, nc mm, ng, bt ngt, t ti, chanh, dng phn ,Bn cng to

Cch lm:Xng heo ngm vi nc mui khong 1 ting, em ra ra sch, vt ra ngoi r cho ro. Dng nc my si ln xng vo trng, nc en i, ra xng li ch sch s, dung 1 gallon nc lc hm xngtrong 3 ting. ly nc ngt.

Mm s

c cho vo n

i nh

v

i 1 t n

c l

c nu si ln r

i b

t l

a nh

xu

ng riu riu

Cho 1 cc ng phn to bng qu chanh vi 1 mung cf mui vo ni nc lo, la trung bnh, 0y np ni. Cho x, c hnh nu chung vi nc lo, mm sc cht xng ra cho vo ni nu chungvi nc lo., cho ngi bn vo lc ny un si trli. Cho c vo ni luc cho chin vt c ra, vt bTm trng cho chin vt ra ring. Mc cng trng cho chin, nhl va chin ti mi ngon, ng trqu mc teo s giai v ht ngon. Nm nc lo gia v cho m tr hao bn s nht nc. Lc nmb bt ngt vo thm ty .

Trnh by:Cho bn vo t xp c, heo quay, tm, mc ln mt bn, rc hnh l, rau m ri chan nc lo tht nng, nkm vi chanh, t v rau sng.

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Bn Mng VtNguyn Liu:

- 1 bch mng kh

- 1 Con Vt- Gng- 2 c hnh ty- mui- nc mm- ng, bt ngt (ty )- hnh l, ng- rau rm- chanh, t

Cch lm:

Mng kh ngm nc m 1 ngy, 1 m. Thnh thong thay nc cho mng mau mm v ht n

hi.

Sau cho mng vo ni, c luc khong 15 pht li nc i v thay nc khc luc tipluc ti khi no mng gn mm v khng cn mi hi mng na.

Thay li nc khc v ln luc cht p tht nhiu gng cho v ni mng luc cho mng cthm, luc thm 10 pht na. mng ra r cho ro nc. (Xt mng nh cho va ming

Xt na c hnh ty phi vi du cho thm, mng vo xo nm nc mm, bt ngt hoc (ty ) nm cho va ming n, xo khong chng 10 pht.

Vt ra sch cho vo ni nc, b v c gng p dp, 1 c hnh ty b lm 4. Nm mui, ncmm, bt ngt cho va n. Khi nc si nh ht bt tht k cho nc c trong.

Sau la va. Ly a xm thni i vt thy khng cn chy mu l vt chn (luckhong 40 ti 45 pht l cng). ng vt qu chn, tht s b b khng ngon. Xong, em vt cthnh tng ming nh va n.

mng xo v ni nc lo, un si thm chng 5 pht na.B bn v t, by tht vt ln trn, sau mc mng v nc lo chan v t bn.Hnh l, ng, rau rm xt nh cho ln mt, rc cht tiu cho thm, em ra dng nng.

Pha nc mm, chanh, t, ng, ti, gng bm nh chm tht vt.

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Bn mng tVt l iu:- 1 hp mng kh mu nu- 1 lb bn luc ro

- 2 quart ri nc lc- 2 lon chicken broth- 1 con vt t (mua loi missing part dng nu bnmng

l ngon nht ging vt Vn, khng c nhiu m qu)- 1 mung canh nc mm mn- 1 mung canh mui- 1 cc ng phn nh bng qu chanh con- 2 mung canh hnh shallot phi thm vng- 1 mung c f tiu s p dp- hnh, ng ct nh- rau rm ct nh

- gng (kh nhiu - cng nhiu cng thm ngon)- chanh, t, tiu bt, nc mm, ti bm- u phng rang gi nh

Cch lm:Mng kh mua v cho vo ni nu ln nhiu nc v i. Cho n khi mng mm ra sch lvi ro. Ct mng thnh tng khc bng na t ngn tay. Cho khong 2 mung canh du vo ni phi vi hnh shallot cho thm cho mng vo xo, cho vo 1 mung canh chicken broulli(bt nm g), 1 mung canh nc mm mn, t tiu p dp. Trn u nu la riu riu khongthm na ting na l c.

nc vo ni cho vo 1 mung mui, cho vt vo luc, nc si, vt bt, nu khong 15 phvt s ra m, vt m b i. Loi vt ny ch cn nu khong 20 pht cho con va, con ln 25 ph

l , ng luc lu qu vt mm tht qu khng ngon. Vt vt ra ngui cht 2, ri cht vtmng mng ming nhng ng qu mng va gp. Lc ny cho 2 mung canh hnh shallot phvo ni, cht nc mng xo vo ni. Gia v mm mui cho m , trhao nht ca bn.

Trnh by: Gp bn vo t, vi ming vt ln mt bn, vi ming mng, rc hnh ng tiu ln mt bn.km vi nc mm gng, chanh t, rc rau rm ln mt bn. V ng thi n km gi vt vi bmng l b.

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Ngy xa Sigon Vitnam, ch Trng minh Ging c mt hng bn mng vt rt ngon. Ngo

bn mng, h cn bn min mng, gi lng vt gm c tim, gan, m, rut ca con vt. V nu tyu cu h s bnh gi u vt v cho ta cp chn vt n km. Mi v ming tht vt thm ngonchm vo nc mm gng tht hp dn.

VN c mt loi mng rt ngon, ch min Bc mi c gi l mng li ln. C ngha l mingmng dy v ging y ht ci li ln kh. Nu ln n mm v dai y ht nh li ln rt ngon.Mng li ln tng i kh t so vi ng tin VN. Khong 15 la mua 1 k mng khny. Lm mng li ln tng i kh cng phu, c mt t bn mng n tn kh nhiu thi v kin nhn, nu khng c tm hn n ung c l t ngi mun lm mn ny. lm bn mdng loi ny l ngon nht, tuy nhin mng li ln khng c c bn nc ngoi, ch khi nta v VN hay c ngi v ta nh mua mi c mng li ln. Tuy nhin ta c th mua loi mngkh hp si l cng c th nu bn mng tuy rng khng ngon bng loi mng li ln nhng ckh ngon.

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Bn Mc 1

Vt liu:

- 5lb xng heo ng

- 20 cup nc- 1 mung canh bt ngt- 1 cc ng phn nh bng qu chanh- Mui cho va n- 1 gi bn thn ti luc ln ro nc- 2 hp gi sng lm mc v ch cm- Ch cm (t lm ly v ngoi khng bn- Mc (t lm ly)- Gi la,- ch chin- ch qu- gi b

- gi b hoc ch b (ct ming va n)- hnh l ct nh- ng ct nh- hnh c tm phi- tiu, chanh, t, nc mm mn- rau mung ch, bp chui bo mng- hng cy, kinh gii, ti t, ng gai, rau m

hng qu, gi sng

(chn rau sng tu thch, ngi Bc thngkhng n gi chung vi mn bn mc ny)

Cch lm:

Mc:- 1 hp gi sng,- 2 tai nm hng ln ngm mm, ct nh cho vo trn chung vi gi sng lm mc- 5 ci mc nhngm mm, bp mui cho sch ct nh, mc nh la loi nh cnh th ngon hn- 1 gi min nh ngm mm ch ly khong m thi cng ct nh,- 1 mung canh tiu s p dp,(mun tiu thm truc khi p rang s trn la nh)- 1 mung canh hnh l ct nh trn vo gi, trn u ln tt c, vo vin nh nh qu chanh gith vo nc dng ang si luc ln, khi no vin ni tc l mc c vt ra ngay cho vo tbao nilng ngay cho mc c trng, nu khng mc s b en mt ngon.

Ch cm:

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- 1 hp gi sng,- 1 gi cm dp (gi nh - ch ly 1 na cho vogi sng trn u),- 1 mung canh tiu sp dp.Tt c trn u, vo vin ln hn ng quarter mtcht, khi vo cho t du n vo lng bn tay cho

khi dnh gi sng vo tay, cho n dp xung,th vo cho ngp du chin vng l c, nhthdu bng cch nhng a vo du thy sitm l du d sn sng chin.Nc dng:Trng xng vi nc si v mui trc khi ninh xng, nc y i. Ri nu xng vi nc cho vo 2 tha canh mui, nu si xng vt bt cho trong ri bt la xung nu riu riu nm phn v bt ngt trong 3 ting ng h, trc khi nu canh xem mc nc cao n u, th khinu xong thm nc vo cao n mc nc y. Lc thm vo 2 thi canh hnh shallot phi thv 2 thi xanh nc mm mn v t tiu vo ni.

Nh ng nu xng heo qu 3 ting s b hi du n khng ngon.

Trnh by:Cho bn vo t, gi v ch ln mt t mi th1 ming c ch cm v mc th cho vi mingSau rc hnh, ng, tiu, nc mm, chan nc dng tht nng ry mi ngon, nc dng phthm mi hnh phi, vt chanh t n vi rau thm loi.

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Bn Mc 2Nguyn liu:- 2 lbs sn heo- 1 lb gi sng ( mc = ch la sng)

- 1/2 cy ch chin- 1/2 cy ch la- 2 mung canh mm tm- 1 c ci trng- 4 tai nm mo- 2 c hnh loi to- 1 b hnh l- Rau thm cc loi- Rau mung ch- Gi sng, x lch- Bn gi si nh- Gia v: ng, mui, bt nm, tiu.

Cch Nu:

- Bn: luc mm, b ra r cho ro nc- Hnh : xt lt mng, phi vng.- Hnh l: xt nh cho vo a. Cng hnh xt khc, chin s ( ln mt nc lo)- Ch chin, ch la: Xt lt mng vo a- Nm mo: ngm mm xt si ri bm nhuyn, trn vo gi sng.- Sn heo ra sch, cht khc khong 2 lng tay, trn s nc si cho ra bt bt en.Cho vo ni nc lc un si ln, hm vi c ci trng gt v, ct khc to cho c nc ngt, cnvi 1/2 c hnh gt v. Nm nc lo vi: t mui, 1 vin ng phn c ngn tay ci, bt nhoc bt ngt tu.- Khi sn va mm, dng teaspoon nhng cht du n dch tng vin gi sng (Mc) vo ni

nc lo ang si. Nm nm va n.

Trnh By:

- Rau sng, gi, rau mung: xt nh ln a.- Mm tm: cho vo chn nm bn.- Bn b vo t ri cho ln mt bn: hnh l, hnh phi, vi lt ch chin v ch la. Chan nclo, sn heo v gi sng (Mc) ln t bn. n vi rau sng v nm cht mm tm.

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Bn nem nng

Nguyn liu:

100gr bn ti100gr gi sng

50gr tht nc heo20gr m gy1 mung canh nc mm ngonn km:Bn, nc mm chua ngt, rau thm, chui chtkhchua.

Thc h in:M gy, luc chn ct ht lu, p ng khong 20 pht cho m trong v gin.Cho gi sng, tht nc heo, m gy vo ci dngchy qut cho nem thm v m .Dng tay bt thnh tng khc nem trn, di, nhXin vo cy mang nng trn la than.

Th ng thc:Nem chn thm, dn n chung vi bn, rau thm loi, chui cht, kh. Chm nc mm ch

ngt rt ngon.

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Bnc 1Nguyn liu:

- 1 lb tht c- 3 liter nc- Xng g hoc xng heo ng(hoc dng 8 cubes tm hiu knorr)

- Bt nm (ty )- 1/3 cup gim bng hay ty - 1 Tbsp bt me hay ty - 8 qu c chua Roma chn- 4 Tbsps gng gi nh- 2 c shallots- 3 tp ti- 1/2 tsp bt ngh- 1 Tbsp tm yum paste (optional) cho

vo v rt l ngon- t bt ty - Mui, ng phn hay bt ngt ty - Bn luc ro- Hnh ng thi nh- Rau mung tr, bp chui, rau kinh gii, ta t, chanh, t, mm tm n km.

Cch Lm:

c ra sch vi mui v gim, nu tht c dai th ngm vi baking soda qua m. Ra sch, ro, xo vi, ti bm nh, bt ngh, mui.

1. un xng lm nc dng, vt bt cho nc soup tht trong (hoc nu khng nu xng,

hy nu nc cho si, b cubes tm vo). Nm mui, bt nm (ty ), tiu, tom yum paste, gibng, bt me, mui, ng phen hay bt ngt nem theo . C chua ct ra lm 6, xo vi hnhshallots v t bt cho hi chn, b vo ni nc dng. Nem theo l xong.

2 Tbsp gng cn li trn vi gim bng n km.

B bn vo t, cho c v hnh ng ln, chan nc dng nng, n km vi rau, chanh t v gnggim.

***C th dng chicken broth hay nu bng xng heo nu khng si cubes tm, nhng Ltc nhthy l nu bng cubes tm n thanh hn l nc dng g hay xng heo.

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Bnc 2 (vn ha Bc)

Vt l iu: Cho 25 n 30 t bn c1.5 gi c bu frozen (la loi vng con ln xp ngay ngn trong v)2.1 ni nu ph nh. Cho nc lnh vo khong ni Cn 2 gallon nc lc3.1 hp nh chicken brouilon-8 vin (Product of Mexico) hiu Knorr (net 3.5 mg) nu cho tan ra4. vi sn non cht khc nu ly nc ngt5.3 gi me bt chua hiu Knorr (thm hay bt ty khu v, nhng nc cn phi chua)6.1 mung canh bt ngot7.1 scoop mui hoc 1/8 cup mui8.1 mung canh mm tm Bc hi 1 c gi9.2 mung canh y t bt xay ng nt qu v 2 mung canh t i hn10. chn hnh tm phi thm vi du hoc 1 c hnh tm (red onion) phi thm vi 1 chn dusng (canola oil)

11.C chua chn medium size (10 qu) ct lm 6 mi qa12.1 bt cm ru np bc ch lu cho ngu, ln men (cht ly nc) hoc 1 cup ru Michi(nh l phi lm tCalifornia mi ng mi ruu )13.10 mung canh du bp14.5 tp ti p dp dng phi ht iu15.2 mung canh ht iu mu16.1 b hnh l ct khc bng t ngn tay

Phn t kh xo du:1. 3 mung canh t kh xay2. 3 mung canh t i hn lm kim chi3. chn du n n4. 4 c hnh bm nh

Cch xo: du vo ni con m la highmedium, hnh shallot vo ni xo cho vng, ri c2 loi t vo o s cho hi nng ri tt bp, nu du nng qa th t s b chy en-t phi cmu ti ch hi ng mu nu

Phn dm gng: 1 lb gng tui gt v, bm nh, ng nt qu1 chn dm trng dng cho gng vo lm dm

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Cch lm:Phn :c ra tht nhiu nc, bp mnh cho ra bt nht n khi nc trong, x nc thtnhiu ln, xc mui v 1 cup dm trng ngm khang ting ra li nc lnh nhiu ln cho kngm vi 1/5 hp baking soda hiu ai ba (hoc l rc bt ln ph 1 lp mng trn mt c l khong 2 ting ri vt ra ra tht sch, sau ta bm lb gng tht nh v khong 1 cup rtrng Michiu, 1 mung caf mui, mung caf bt ngt p vi c qua m trong t lnh. H

sau thng 1 mung canh du ln cho nng, xo ln vi gng xay cho gng vng ri mi cho t vo (cn thn ng la ln t s chy mt ngon), c vo o u ln trong vng 1 pht rtt bp nh ly ra khi bp ngay trnh tnh trng c over cook. nc c vo ni, cha c ngui cho vo t lnh (khi mc ra t mi c ln mt bn).

Phn nc dng:L 1 gallon ri nc cho vo ni un si th sn cht khc nh vo vi 1 tha canh mui chvt bt, cho brouillon g va nu cho tan nm gia vng, mui, bt ngt, bt me n si ln khong 45 pht l c. Vt sn ring ra cho khi b rc, thm gallon nc vo ni cho str la.

Phn du mu vo ni:Fi du lc cho cha nng, m la medium cho ht iu mu vo 1 lp mng kn mt cho, snu tay ri cho my mi ti p dp sn cho vo ht iu ch cho n khi ti ng qua mu cl c, ly 1 ci ry sdu ngay vo mt ni nc lo b xc ti v ht iu ii. ng phlu qu ht iu s b mt mu. L sd cn li, Fi 1 c hnh tm ln bm ht lu v hnhl xt khc t ngn tay cho vng tht nu, c chua ming vo xo gia v mui bt ngt r vo ni (xo s c chua khng nt). Cho mm tm vo ni vt bt. (Tu ngi n c ngthch n mm tm th cho va)

Trnh by: C 2 cch n bn c:1-Cho nc c v sn non vo ni nh trn bp nh trn bn lun gicho nc dng nng bng chn nh vi dm gng, t xo phi tht cay km vi rau x lch thi ri, hng cy, kinhgii, ta t, bp chui ba mng, rau mung ch tht tuyt. Mn ny tuyt i khng n gi snv dp c.

2- Cho bn vo t, (Bn cng va nh bn Thn Ti) vi con c v vi ming sn ln mt,chan dm gng, cafe r trng Michiu, t xo v nc dng c chua, cng n vi rau nh trBn ny phi n tht cay v hi chua thoang thong thm mu ru phang pht mi ngon

Bn lm theo b quyt ny vc th c rt gin, ngon v thm.

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Bn Riu - Canh Bn

Vt l iu: 2 gallon nc ung

5 con cua (la con ci), ly gch ring xo chung vi hnh l cng cho thm vi cht mui 2 v xng luc vi mu b nc u ly nc sau 1 chn tm kh ngm nc nng, tm n vt ra ly nc luc chung vi xng heo hoc gi hlm nc lo. Phi hnh cho thm cho tm kh vo xo thm, cho t tiu trng 6 qu c chua chn dium size (ct lm 6 mi qa) 6 qu c chua xay nhuyn (la mu tht ) 1 cht mu gch tm (c th mua loi bt tim n ) 1 c hnh ty ln bm nhuyn 1 b hnh l xt khc bng t ngn tay 5 ci ht g nu medium (nh l mu nu v n thm hn ht g trng huyt heo (ty thih)-tu h chin (ty thch)-ch c chin (ty thch) 1 gi bn thn ti, luc ln ro nc 1/2 lb gi sng-1 cy x lch thi ri, rau thm, ng gai, qu, hng cy, ta t, kinh gii, raumung ch, bp chui bo 2 qa chanh thi ming, 1 vt me chua nu si lc nc ngui t xay, ht iu mu, 3 nhnh ti p dp khht iu mu mm tm bc hiu 1 c gi (loi ny mi ng mi y) du n, mui, nc mm, ng, bt ngt

Cch lm:Luc xng heo vi mui, nc si nc u i. Cho nc lnh ra sch xng li. Cho vo nnu vi nuc v mui vt bt, sch bt cho la nh xung, nc ngm tm kh vo nu chu

Nm con cua ly dao nhn m thng vo ym cho cht, g mai cua ly gch vo chn ring

trn chung cht mui cho u, cho t mu gch cua vo xay nhuyn. G ym cua cht cua nhming cho vo blender xay chung vi cht nc lnh lc qua ry. Ly nc u qua mt bntrn chung t mui. Cn li xc cua xay thm 1 ln na trn nc lnh ly ra ht nc tht cua cdnh li. nc cua ny vo trong ni nc le ttvt bt. Nm gia v mui, bt ngt, tphn.

Su qa c xay sn ta trn chung voi c hnh ty xay sn, vi gch cua, tm kh d xo, hg, mm tm, mui, bt ngt nc mm. Cho hnh l xt khc vo, trn u ln cho mu thmcho thnh mu cam nh u. Ly gch cua xo sn trn chung.

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Cho c chua 6 qu ct khc sn vo ni nc lo n cho mm, vn ni trn mt nc, nu nuthm ch c chin v u rn chin th b vo lc ny, khi thy c chua ni ln mt th lc gch cua ny vo tttrn la medium, ng cho la ln qa s v gch. Ht iu mu thng vi du n, tuyt i ng cho la ln ch va thi cho ti vo khkhi mu bt u ra. Sau t mu ht iu ln mt gch cua. Nu thch tu h chin, huyt heo, ch c chin ta c th ch

thm v gia vi cho m trhao cho vo bn s b nht, n chung mm tm bc, chanh, nme, t ti xay v cc loi rau thm k trn.

Cn nu bn mun n canh bn th ta mua bn b hiu ng gi cu c, khng mua rau sng mch mua rau mung, cn nc v rau nht nu c.Trng nhng th rau ny ln, cho t mui vo nc, sn mt thau gn bp Ch nc si,trng rau vo tng t, trng rt nhanh, vt rau ra, ra lin qua nc lnh ri b vo thau ncngm trong cho rau ngui mau ri vt ra r, mc ch cho rau tht xanh.

Bn n vi chanh, mm tm, nc me, t bm.

Cn nh chng nhng gnh hng rongcanh bn tha no...

C vi b quyt t n phi cn dn cc bn v kinh nghim nu bn riu hay canh bn:

Gch trn nu bn riu, fi cho kh nhiu bt mu cho dy mu, gch cua phi mi dkhi cho vo nc lo s phai bt mu i.

Gch cua b vo khi c chua ni ln mt, khi gch nn dng mui to vng vng quanh ntrong ra ngoi, nh la medium m thi la ln qu s v gch, ch lp gch u tin ngbnh ri mi lp thhai v ln ln n khi chn ht gch .

Trng g l pht cui truc khi b vo ni mi dnh dy gch ln ri mi cho vo ni, nh

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trng sm qu s khng cn tc dng lm cho ni gch cua nhiu

Ht diu mu phi thng cho tht , khi thy mu ra ri th ly ra khi bp lin, p ti chovo du khng b hi mi ht iu, khi thng la medium thi, la ln qu s chy, v khchy nh vy s b mt mu ht diu v lu trn la cng mt mu ht diu, cho nn phi cthn canh la. Cho ht diu vo du khi cha nng ri canh chng.

Bn riu: c th c ch c chin, u rn, huyt heo tu thch vi bn cong nh (bn thn tcng rau sng, 0 co dp c

Canh bn: cho thm huyt heo nu thch, ch c gch cua thi, 0 c ch c, chn bn cng lv rau chnh m thi Rau n bn 1 gc trn mt bn m phi tht xanh ngt mi p mt, vrau phi tht gin mi ngon.

Mm tm hiu 1 c gi l ng mi v bn riu VN nht, nhng ln vi 3 c gi v cc loi mkhc l mi vi s 0 ging, lun lun phi cho mm tm vo gch v vo ni nc dng mi ra mbn riu.

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Bn Riu CuaNguyn liu:2 lbs cua ci loi Blue Crabs8 tri c chua chn loi Roma ct lm 4

3 cng hnh l ct khc120g tm kh7 liter nc + 1 liter nc nu tm kh2 tsps bt me hay ty 2 tsps Paprika2 tp ti2 Tbsps nc mm ngonMui, ng, bt ngt (optional) theo Bn, bp chui bo, mint, rau kinh gii, ta t, raumung ch, chanh, t ti.Mm tm n km

Cch Lm:Tm kh ra sch nu vi 1 lit nc v 2 tp ti cho ra ht nc ngt, ngui, vt tm ra.

Cua ra sch, ly gch ring ra, b ym (bng) cua i, cht cua ra thnh ming nh, cng ldao p p cho nt, mang i gi vi t mui cho nt 1 t ri b vo mixer xay vi nc. Xay vnt thi cho d lc, xay xong ri ly tay bp cho k ra cht tht cua. Ly ci strainer l nhlc b xc i. Si ht 7 liter nc.

Nc cua trn vi nc tm v quy gch cua vo, cho mui, nc mm, bt me, ng hay bngt vo, bc ln bp la va, khi nc hi c tim ln th ly ci a di khuy nh tay di cho riu khng b dinh pha di v s ttni ln trn. Nh ng la mnh riu s b b thkhng c p. Bc cho du nng ln, xo hnh thm ln b c chua v Paprika vo, xo thnhanh tay, vo ni riu, nm nm l xong.

***Nu khng mun b xc tm kh th xay cho tht mn ri quy vo vi nc cua trc khi ntm s bm theo riu cua ni ln.

Bn riu n km vi bp chui bo, rau mung ch, ta t, kinh gii, mint, mm tm, chanh v

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Bn Riu Tm

Vt l iu:120 g tm kh4 lng trng trng (xlarge)3 Tbsps riu cua hp1 tsp bt me6 qu c chua Roma tht chn1 c hnh shallot1 tsp paprika2 tp tiMui, ng, bt ngt (theo )4 tp hnh l1 gi bn

Rau mung ch, salad thi nh, kinh gii, bp chui, mint, chanh, t, mm tmu h chin (optional)Du xo

Cch lm:Luc bn trc cho chn, ro.Tm kh ra sch, nu nhcng 2 tp ti cho bt mi tanh. Tm chn nh, vt tm ra, xaynhuyn, trn vi riu cua hp v lng trng trng. ong c nc lnh vi nc tm cho c 3liters, un si ln. C chua ct lm 4, shallot thi mng, xo c chua s qua vi shallot, b vo nc, bt la xung, cho gch tm trn vo ly tay bt ming to bng bn tay b vo. Lcny la khng c mnh v nu mnh th gch tm s b b, khng c p thi. Cho bt mevo, nm mui, bt ngt, ng etc. tuy theo mnh. Riu tm chn ri, hnh l ct khc, xo vpaprika, vo ni riu. Nu n vi u h chin th cho u vo ni riu cho thm. Lc n, cho

bn vo t, ht riu cho ln trn, mc vi ming c chua v u h chung quanh, chan nchnh l cho ngp bn. n vi rau, mm tm, chanh, t.

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Bn Sung Tm Cua(Cf-Moka)

Nguyn Liu:- Sn heo cht ming nh nu canh(thbng xng g cng c )

- 2 lbs tm ng lnh, loi c v, khng u- Cua loi ti ,hay cng cua ng lnh (ty- Gi heo (ty )- Bn- 2 mung c ph bt nng- 1 ci trng trng trng- c hnh, hnh l, gi, rau ta t...- Tng ht (c th xi h tng Black Bean

& Garlic), t, u phng, chanh...Cch lm:

- Tm va hi tan th b 2 mung c ph mui v trn ch ra tm cho sch. ra r. Lv tm ( dnh ring). Ly chen b. Dng khn giy lau tng nhm tm cho tht kh nc.(nu t nc tm s b b).p v tm khong 3 ui hnh trng xt nh ,tiu xay, ng, cht mui, 2 mung c ph vunbt nng, 1 ci trng trng trng g, (C th cho v 2 git mu , nu mun sung tm c m m). Ct v t lnh.- Sn heo hoc xng g, ra nc mui cho sch. Ra li bng nc si. B v ni nu.M v tm khi ny, em rang trn bp, hoc b v microwave cho ng mu v thm, ri trht v ni nc lo, nm mui, canh chng vt bt. Cho thm vi c hnh tm nh, hoc c hntrng. Thy xng mm, ra nc ngt, th tt la. qua ci ni khc b v tm v xng, ly nc lo thi.- Nm li nc lo vi ng, mui, bt nm, nc mm cho va n.- Gi heo thch n tht hay phn gn mng th ra sch, cho v ni nh nu ring vi cht mui

ng, c hnh. Khi va mm th vt ra x li nc lnh, ct v hp. b nc luc.- Cua sng ra sch hp chn. Ly gch xo vi ti cho thm khi n cho v nc lo .Chia racng hoc mnh cua cho mi t. Nu l cua ng lnh, th khi n s th cng cua v ni nc locho nng l dc.

Cch lm sung tm:Ly tm p ra b v my xay. Ly ci bao plastic loi dy, dng ko ct 1 l trn gc, cu ngn tay. B tm v bao. Vut cho tm xung di gc. Tm bao li. Nh kiu my Chef lbnh bng lan kem . Cm bao tm ny bp mnh cho tm lt ra l ca bao, chy xung ninc lo ang si. Cnn vng vng trong ni cho ra 1 on tm tht di th dt, v sau ntip... cho n ht. Tm ni ln l chn, vt ra. Xt khc ngn di theo . Lm nh vy cc bn canh c chiu di ca sung tm iu bng nhau.

Sung tm lm nhiu c th cho v tng bt ct trong t . Dng nu bnh canh hoc nu nhmn canh...

Cch trnh by:Cho cht gi trng v t, cho bn ln, by gi heo, cua, sung tm ln mt t + hnh ng vnhiu rau ta t xt nh... Chan nc lo nng ln.By chn nh tng, t bm, u phng rang xay, chanh, cho ngi n tnm vo t.Nu thch nc lo c mu trn mt, th xo ht iu mu... hoc xo cht pte riu tm cuab v cho p.

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Chc cc bn thnh cng.

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Bn Thang 1Nguyn liu:

- 600 gr bn ri

- 200 gr tht ln g- 2 qu trng g- 200 gr gi la, xt si- 50 gr c ci kh- 500 gr xng heo- 70 gr tm kh- 1 mung c ph ru trng- Rau rm v hnh ti, xt nh- Bt nm, mm tm, gim

Cch lm:

1. Tht g luc chn, x nh. Cci kh ngm n, ra li bngnc sch, p vi mt chtbt nm v gim.

2. p trng ra t, cho rutrng nh bng u vi mtcht bt nm ri trng thtmng, xt si.

3. Ra sch xng heo, cho vo ni nc luc g ninh cng vi 20 gr tm kh, nm bt nm vming (khi ninh khng c y vung, trnh mi oi).

4. Stm kh cn li, trn qua nc si, ro, em ch bng lm ruc tm.

5. Trn bn bng nc sooi, cho vo t, ln lt xp gi, tht g, trng, c ci, ruc tm, rau rhnh mi thmt gc, chan ngp nc dng.

Thng thc:

Tu theo s thch ca tng ngi m nm thm mm tm.

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Bn Thang 2Vt l iu:

- 1 con g (hoc ln v i g)

- 1 pound gi la- 1 pound ch chin- 3 qu trng- Hnh l, rau rm, salad- 2 bch Bn- C hnh ty- Hnh hng phi thm- du n, 3 mung- Nc mm,- Chanh, t him- Mm Tm- Tiu, bt ngt (option)

- ng- C cung (option)

Cch lm:

- G mua v b lng, rut ra, vt i, ra sch tht sch, b vo ni, y nc luc. G bn nrt d chn, luc khi chn, nh vt bt v nm nm cho va n.Khi g chn ri, vt ra ro nc v ngui.- X g ra thnh si di di, b da i, b xng g li vo ni nc dng nu riu riu cho ngt n- Nng c hnh ty, th vo ni cho thm thm.- Vn la cho riu riu thi.- Bn bp ny th ly cho, cho du n vo, p trng, cho t nc mm, t ng nh tan, sau mc vo cho, nghing ci cho cho trng lng trn u, nh chin mng, chin 2 mt,

thng 3 tri trng, mnh nn chin 2 or 3 ln, th mi mng c... ng chin 1 ln, trngdy khng ngon. Khi trng chin xong, trt ra da.- G: x nh - Trng chin, gi la, ch chin: thi ch- Xp g, trng, gi la, ch chin ring tng ci da.- Bn luc, ra r ro.- Salad, rau rm: ra sch thi nh- Chanh t ct ming by ra da

Trnh by:B bn vo t. Ri g, gi la, ch chin, trng chin u n tng phn ring ln mt t, sau b rau rm, hnh l, hnh phi thm ln, chan nc dng vo, rc thm t tiu, vt t chanh, chovi lt t him... l bn c bt bn thang ngon tuyt. Nu nht th cho thm nc mm++.Mn bn thang ny nu va d, li lnh, v thanh. Nn n nng, nu bn n c vi v c cunth cng ngon hn.

++ Mn ny c ngi n km vi mm tm, mi v cng rt ngon. Tu thuc vo cc bn n mm hay khng m thm hay bt nh.

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Bn Tht Nng

Vt liu:

1kg tht nch2kg bn1 tri da ti1 c c rt - 1 c ci trng100g u phng2 tri da chutRau sng, x lch, gi, hnh lTiu, ti, t, chanhBt ngt, dm, nc mm, ng1 mung c ph nc mu, m nc

Than

Cch Lm:Giai on 1: nng tht v chun b1. Tht: co ra sch ch dc theo chiu di, ngang 3cm xong xt mng li.2. Hnh l: ly phn trng gi nh.3. Ti: gi nh, p vo tht hnh v ti gi, nc mu, nc mm, tiu, ng, bt ngt(optional - ty ) 20 pht cho tht thm.- Ghim tht vo cy ln v, nng trn la than cho vng u hai mt. Khi nng nn thoa np tht khi ny cho thm. Tht vng ly ra thoa m hnh. Tht ny n nng.- u phng rang vng gi nh.- Rau sng: Rau sng v x lch ra sch ro nc, xt si.

- Da chut: bm theo chiu ngang, xt nh.- Gi: lt r cho sch. Tt c by chung mt da.- Lm chua: c rt, c ci trng mt phn ta hoa, ri xt mng li by ln mt cn baonhiu xt si nhuyn, bp s vi mui ri x li cho sch. Xong em ngm dm vi ng.- Pha nc mm: Nc da nu cn cn phn na nc mm, dm, ng, bt ngt, nm vn si li, nhc xung ngui, cho chanh tn nhuyn (chanh gt v g tng mi) v t ti nh v. Trn chn nc mm by 1 t c rt v c ci trng ch bng cho p.

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Giai on 2: trnh by- 1 da bn- 1 da tht- 1 chn u phng- 1 chn nc mm ngt- 1 chn hnh phi

- 1 chn chua- 1 da rau, da, gi

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Bn tht xo (b)

Bn tht xo

Vt l iu:2 lb Tht thn nc heo hoc b2 mung canh nc mm mn

1 mung cfe dng2 tp x bm nt (na p tht/na phithm)1 c hnh ty trung bnh ct gc1 c ti bm nt (na p tht/na phi th1 cup du bp dng d phi hnh shallot6 c hnh shallot thi mng phi thm1 cup du phng rang gi nhrau x lch, rau thm d loi, ng, rau munbo nu c cng ngon, gi sng, da leo thi 1 gi bn Thn tinc mm ngt, chua thi si

Cch lm:

Tht thi mng p vi nc mm, dng, na x, na ti d khong na ting cho thm gia vLuc bn trc, cho vo r cho ro nc ri ch mt lt cho bn hi ro ko ti bn ra mi ngon

Rau ra sch thi sp sn.

cho ln bp cho nng, dng du phi hnh shallot hi ny d xo tht. C 2 cch:

Th t b: Phi ti v x cho thm ri cho hnh vo trc xo thm ri mi cho tht b vo do stht tr mu ti l dc dng xo lu chai tht.

Tht heo: Phi ti v x, cho tht vo xo vng cho chn xong ri cho hnh c vo do ln cho ch

Tr nh by: Trong t ta lt gi, rau mung ch, da leo, x lch rau thm, sau d ta dm bn lmt, xc tht tri ln mt bn, rc du phng rang, d d chua bn cnh, d t hnh shallot phi mt tht, chan nc mm ngt ti t. Th l ta d c mt t bn tht xo tht thm ngon.

Bn tht xo (heo)

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Bn Xo Kiu SingaporeTht b mm mi thm v hi cay, ngt ngt casauce, u v t gin.

Nguyn Liu:

- 4 oz bn trong hnh ngm nc m chodu cng bn- 1 oz tht luc xt lt hay cng- 8 con tm- 1/5 t bell xanh- 1/5 t bell - 1 cup gia'- 1/8 tsp mui- 1 tbsp nc tng Maggi- 1/2 tsp ng- 1 tp ti xt lt

- d

u u ph

ng- ch c chin Thi hoc dng ch c

thng cho curry + nc chanh +chanh zest

- 1/2 hay 1 tsp curry vng loi thngkhng phi curry n.

Cch Lm:

- Phi ti cho thm, cho bn vo xo 2 pht + 1/8 tsp mui,mc ra t.

- Cho thm t du na cho tm vo xo nhanh tay, sau

cho t bell, tht, gia' & ch c vo xo ln vi giy.

- Cho bn vo cho, cho bt curry vng, nm nc tng +ng theo khu v ca mnh, xo ti khi cng bn thm ucurry v v mm.

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Bn Xo Riu CuaNguyn liu:

- 3 vt bn kh loi trong hnh- 1 mung canh lng riu cua (loi nu bnriu)- 1 mung canh soy sauce Maggi (cho n lt

- 1/2 hoc 1 mung canh tng t n ph- 1 mung c f ng- u que xt lt mng trn s wa nc si- carrot bo si hi dy trn wa nc si- gi- hnh l- tm nh luc- u h chin xt si- ch c chin xt si (trong hnh khng c,

nhng rt ngon nu c thm ch c)- tht cua ti luc ri (c thm th cng ngo

Cch Lm:

- Nc si cho bn vo dng a xi cho vtbn ri ra, nh l luc bn trong vng 2' l cnht . Bn va bng ra cn hi cng OK, r xi nc lnh ro.

- Bc cho + du nng cho 1 te'p ti lt vo hi vng cho bn vo cho xo ln vi ln, criu cua vo, ri ti nc tng pha chungng, tng t.

- Xo u tay vi pht, nu thy cng bn c

hi cng th cho vo 2 tbsp nc, xo nc vrt l cho tm, carrot, u, gi, ch c, v.v..

- Xo ln u thm 1', tt bp cho hnh l vtrn ln u ln cui.

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Bn Xo Thi Lan (Pad Thai)

Bn xo tml mnn rt phbinThi Lan, n c thnvo ba sng, tra hoc ti nh phVit Nam. Hy lmmi

ba cmngy ngh vi c sn tThi ny nh.

Vt liu:- Bn go (bnh phhoc bnh a) 1 ti- Gi - Hnh xanh, ct nh- u ph, ct ming vung- Trng 1 qu- Chanh ti

-Nc mm 3 tha- ng 3 tha

- Tm kh hoc tm ti, 1 tha to- Ti bm, t kh, lc rang, du n

Cch lm:

Ngm bn kh vo nc lnh,bn cng c th dng bnh a

hoc phkh thay th u c.Ngm khong 15 pht cho bn

mm ra

u ph ct ming vung nh chovo rn chn vng, gp ra bt

Rt 3 tha du n vo cho, nng

Cho ti vo phi thm Bn sau khi ngm mm, vt ra, Nm nc mm v ng,

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cho vo cho xo. Nu bn khv dnh th bn cho thm chnnc bn ngm v chn. o

lin tc bn ht nc u

nu thy nht bn c th thnhiu nc mm hn

p trng vo cho bn, onhanh tay trng chn quyn

vo si bn

Tip n cho u rnv tm vo

Thm gi

Cui cng cho mt cht t bt,hnh xanh ct khc, o u tay.Nm nm li cho va n. Tt bp

Cho bn ra a,rc lc rang gi nh ln trnKhi

n vt chanh ln

a bnthm tng t nu mun

Lu:- Bn thi ng ch c tm kh, nhng i khi n cng c bin tu i vi tm ti bc v, tht lnhoc g.- Nu bn thch n chua c th mua thm chua me, ha ra vi cht nc v cho vo trong lc xo bn

Vi cng thc ny bn cng c th dng bn ti, bnh ph(khng cn ngm nc trc khi xo nhbn kh). Ch xo bn khong 5 pht thi l c.

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Chc cc bn ngon ming.

Ngun:afamily.channelvn.net

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C Ba Sa Tm Bt ChinNguyn liu:

- 200g phi l c ba sa

- 1 qu trng g- 100g bt chin gin- 1 tha c ph mui- 1 tha c ph ti bm- tha c ph tiu- tha c ph gng bm- Mu ht iu- Du chin- X lch trang tr, tng t n km

Cch Lm:

1. Chun b

- C ct ming, p vi mui, hnh ti, tiu, gng, mu ht iu. 5 pht cho thm- nh trng g cho u, nhng tng ming c vo trng sau nhng vo bt chin gin.

2. Ch bin- t cho ln bp, cho du vo ngp khong 1/3 cho. i du nng gi, th cc cun c lbt vo chin vng gin, vt ra ro du.

3. Trnh by- Ly a trn, by x lch bn di, cho c basa chin ln. Dn chung vi tng t hoc xt chngt.

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C Bng Lau Kho TNguyn liu: - 500gr c bng lau (c phi l)- 1 qu nc da- Hnh c- Nc mm, tiu, bt ngt, nc muCch lm:1. C ra sch, ro ri p cc gia v,nc mu, hnh bm nh 15 pht chongm.

2. Cho c p vo tht, ngpnc da, un nh la trong khong 30

pht, thy sn st mu nu vng l c.3. Cho ra a, rc hnh kh phi thmln trn. n vi cm trng v cc loi rau,c xo.*** Xem thm cng thc mn n: C Kho T.

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C catfish kho ngh& rau om Vt liu: 1 lb catfish nuggets2 tsp du n1/2 cup ng m xt khc3 Tsps nc mm1/2 tsp ng

1 tsp ngh bt

Cch lm:Trong ci t un du nng, cho c,ngh vo xo s, cho nc mm, nkho trn la riu riu (medium) cho cthm. Khi nc can gn ht, cho rau o u. Dn n vi cm nng.C kho cn d, cho thm nc, gia vi cchua, bac h, gi lm canh.

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C Chp St NgVNguyn liu:

- 1 con c chp sng khong 500g, lm sch

vy, b mang, vy, lm sch bng, kha xohai bn mnh c.- 1/4 tha c ph ng v hng, 1 nhnh gngnh, gt v, thi si mng.- 2 tha canh ru trng, 1 tha canh du m, 1tha nh bt nng, hnh l, t thi si, tiu,ht nm.

Cch Lm:

- p c vi mui, tiu, khong 5 pht cho ngm gia v.

- un si nc, cho c vo luc chn, vt ra a.- Cho du m vo cho un nng, khgng cho thm, lc mt t nc luc c vo. Tip n, chru, ng v hng, nc tng vo un si, nm ht nm vo.- Ha bt nng vi nc, cho t tvo cho cho n khi nc st snh li.

Trnh by:

Ri nc st ln c. Rc hnh l, rau mi, tiu, t ln trn.Dng vi cm nng.

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C chin sauce nm v ci mnVt liu:

- 3 ming c fillet (Orange Roughy) p t mui

- 1 bch c

i m

n T

Xuyn- 1 t nm ng c kh xt lt, nm n

- 1 t nm kim chm- 1 t gng xt si- 2 tp hnh l xt si, 1 tsp ti bm- 3 Tbsp du ho- 1 Tbsp ng- 1 tsp x du, 1 tsp du m- tsp tiu- Du chin- Bt bp- 1/2 cup nc

Cch lm :

-Cho 1 Tbsp du vo ci ni nh, du nng cho ti, gng vo phi thm-Cho nm v du ho, ng, x du, du m vo xo cho thm.-Cho ci mn, v cup nc quy vi 1 tsp bt bp vo, si-Cho tiu v hnh l vo trn u, tt la.-C ln qua bt bp.-Trong 1 ci cha khc cho 2-3 Tbsp du vo, nng, cho c vo chin vng 2 mt-Sp c ra di n cho sauce nm ln..dng vi cm nng.

Chc cc bn ngon ming.

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C Ch VngHp Qut

Nguyn liu:

-1 con c ch vng- 1 c gng, xt ch- 1 tri qut- 1 mung c ph ru trng- 3 mung canh nc tng- 1 mung c ph ng- 1 mung c ph du m- 1 nm tha l- Hnh xanh, xt ch- Hnh tm, bm nh- Ht nm, tiu, du n

Cch lm:

1. C nh vy, moi rut, ra sch, sau dng giy thm kh.

2. t ni nc hp ln bp, un si. Chocc nguyn liu: hnh tm, gng, tha lvo a, t c ln trn, p vi rutrng, nc tng, ng, du m, htnm 5 pht.

3. Cho a c vo ni hp khong 8 phthoc n khi c chn.

4.Khi c chn, ri du n v nc qutln mnh c, trang tr vi gng, hnh xtsi.

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C Chua Nhi Tm Tht - BupBeNhatBan (Hoa Sen) Nguyn liu:

1 lb tht nc dm1 lb tm5 qu c chua (hay nhiu ty ),1 c hnh ty nh, ti bm nhuyn.Mui, tiu, ngNc mmBt ngtDu nDm, bt nng, ng

Cch Lm:

1- Tm ra sch, lt v, bu v ly

si chen trn lng, ra li bng ncmui, lau kh, cho tm vo my xaynhuyn vi ti.2 - Tht heo xay nhuyn ,v trn chung vi tm xay nhuyn, p tht, tm vi hnh ty xay nhti, mui, tiu, bt ngt.

C chua b i 4 qu theo chiu ngang, b ht. Rut c bm nh. Qu cn li b ht v bm nh

Thoa t bt nng vo lng qu c chua, ri nhi nhn tht tm vo.

Chin c chua phn tht xung chin trc. Khi chn, tr mt li.Lm nc st c chua ngt, bc cho du phi hnh ti thm vng cho vo t dm, ng , ncmm.

c chua bm nh vo xo chn mm, mt t bt nng ha nc lnh, quy sn st. Nm nmcho va n hnh ty thi mi cam, cho nc st c v chua ngt.

Xp ra da, t c chua ln, ri nc st, rc ng. Dng nng vi cm.

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C Chng Kiu Thi

Nguyn liu:

1lbs fillet c flounder4 Tbsp Thai red curry paste hay ty 8 l chanh thi nh15 l rau hng qu2 Tbsp nc mm hay ty 1 t bp ci trng thi nh hay ci nappa1 t tiu3/4 Tbsp ng6 Tbsp y coconut cream + 3 Tbsps coconut milk2 qu trng2 Tbsp cornstarchL chui

Cch Lm:

C ct l thnh ming nh, trn vi red curry, nc mm, l chanh, tiu, ng, coconut creamcoconut milk, trng, l hng v cornstarch. Bp cho gia v thm vo c, khong 20 pht tront lnh. Lm ci r bng l chui, lt bp ci di cho c ln trn cho y, mang i hp khon30 pht cho chn, cho 1 t coconut cream quy vi t cornstarch ln trn mt cho p, hp thmpht l c, mn ny dng nng vi cm.

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C Diu Hng Hp Tng (Hinh Trn)Nguyn liu:

1 con c diu hng200g tht nc dm50g kim chm2 cng hnh l1 chai tng x mui4 tai nm mo50g hnh, ti (bm nhuyn)Bt nmTiu, ng, du n

Thc h in:

- C diu hng, lm sch, ngm trong 100 ml ru trng, khong 5 pht, vt ra, ro.

- Tht nc dm, bm nhuyn.- Kim chm, ngm trong nc cho n mm.- Hnh l, p dp dc hnh, phn l xt nh.- Nm mo, ngm n, xt si tht nhuyn.

Trn tht nc dm, nm mo, hnh l, ti, bt nm, nht vo bng c. Tht dy kim chm quanmnh c. Phn tht cn li vo trn, xp xung quanh. Ri mt na phn tng x mui ln c, chdc hnh, t khoanh ln a. t xng nc si, hp khong 30 pht.

Thng thc:

Dn a c diu hng ra, dng nng. n vi cm trng.

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C Hp Cun Bnh Trng (By: BupBeNhatBan)Nguyn liu:- Mt con c catfish ti ( da hay lt da ty )- Mt t hnh l (ct ra thnh si)

- 1 c gng (ct ra thnh si) - ti bm nh- 1 mung caf ng- 1 mung du m- 2 mung canh ru (cooking wine)- 1 mung caf mui 1 t tiu- Na bl tht heo xay- Mm ng c, mm mo (ct thnh si nh)- Mt gi nh bn tu (min)- Ng, hnh ty , hnh l- Rau s lch, rau thm, bnh trng, nm nm.

Cch Lm:

Up c mui v tiu ha tan trong ru, bm ti nh trn chung trong nc p. Ct c gng rathnh si nh .

By c trn da, ri tht heo xay gng si di bng c v chung quanh c, ti du m trn mc , nm mo, nm ng c chung quanh v di bng c.

B vo tr hp , nu khng c tr th c cho ln vi hp cch thy, la cao 20 pht. Khi c gnchn cho bn tu (min) hnh ty ct trn.

Trnh By:

em a c ra cho hnh l tr si ngm nc lnh cho cong trn , ly ra by ln trn c v ng.

Cun bng trng rau sng chm mm nm.

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C Hp X DuNguyn liu:

- 1 con c rockcod khong 2 n 3 lbs

- 1 b hnh l- 1 c gng khong 2 ngn tay- 1 mung canh nc tng maggi- 1 mung canh du ho- 1 mung canh du m- Gia v: ng, bt nm, tiu

Cch Lm:

- C rockcod: Xt mui ln da, ra sch, co vy, m bng b rut.

- Hnh l: ct b u ui, ra sch, nguyn chiu di ca cng xanh. Phn cng trng ca

hnh, thi si nhuyn dc theo chiu di (nh chua)

- Gng: gt v, xt lt to.

- Nc st X Du: Bt cho nh ln, cho du m, du ho v nc tng maggi vo cho, lmedium heat riu riu cho hp cht x du c snh li. Nm tng v bt nm cho du v mn.Rc t tiu xay ln trn.

- t c rockcod vo a trng, cho cng hnh xanh vo bng v gng xt lt ln mt c. a c vo xng nc ang si mnh, hp khong 15 pht, ly ra cht b nc c trong a. Hthm 15 pht na xem ththt lng c cng li l va chn.

- Gp b my lt gng i. hnh cng thi nhuyn ln mt c. Hm nc sauce X Du cho th

si ln, ln mt c. Rc t tiu xay, ta c mn nhu C Hp X Du cho chiu ThSu.

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C Hi St Kem TitNguyn liu:

150gr c hi 10gr c ti 10gr t sng mui tiu 20gr bp ci mt t l qu 15ml ru vang trng 10gr kem ti 1 tha sp du n gim, ng.

Cch Lm:

1. Bo si bp ci, thi nh l qu, bp u vi gim ng.2. un nng du, cho c hi vo rn chn trn la va.3. un cht du khc, phi thm ti vi t thi nh, cho kem ti vo, nm mui, tiu va n, chtip ru vang vo, nm li va n.

Th ng thc: Xp c hi ln a, ri xt kem ln c, c th dng nng vi khoai ty rn, bnm, km bp ci bo trn.

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C hng mui xtC Hng (Red Snapper) - Mui Xt

Vt l iu:

- 1lb c hng (filet or nguyn con )- 1 mung soup s bm- 1 tri t cay- Mui + bt ngt + 4 tp ti + du n

Chun b :

- C ra sch nu c nguyn con th dng dao kha 3 ng mi bn, cn filet th nguyn- S bm nhuyn trn li vi t.- Ti : bm nhuyn cho nc m vo (2 mung sp ), nh ho tan ri vt ly nc b xc.- p vo c : 2 mung cafe mui + 1 mung cafe bt ngt (optional)+ S bm vi t + 2 mu

soup nc ti.- c thm 1-3 hrs.

Cch lm:

- Cho nng cho 1/2 chn du , du nng tht nng cho kh2 tp ti p dp nguyn vcho c vo chin . la va li , chin vng th tr bn , khi c 2 bn vng chn th ly ra rdu.

n c chin ny vi rau mung luc ( lm chn nc mm ngon nguyn cht vi vi lt t bomng chm rau luc) , hay rau lang luc cng ok.

Chc cc bn c ba cm gia nh tht ngon v m m.

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C H Kho Tiu Xanh

Nguyn liu: 3 lt c h (300g), 50g tiu xanh, 5g t xay. ht nm, ng, nc mm, tiu xay.

Cch Lm:

1. C ch mui cho sch, ra li vi nc, ro.2. Tiu xanh ct b phn cng tha, ra sch, nguyn nhnh nh.3. p c v tiu xanh vi 4 tha sp nc mm,3 tha sp ng v 2 tha c ph ht nm trongkhong 5 n 10 pht cho thm gia v.

4. Cho c vo ni, un trn la va khi nctrong ni hi c snh li. Cho t vo, un thm 1pht na, tt bp.5. Mc c ra a, rc thm tiu xanh.

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Ci Bp Cun ThtNguyn liu:

- 8 l ci bp- 250gr tht heo nc xay- 1 c hnh kh bm nh- 2 mung c ph nc mm- 100gr gim bng- 1 chn con nc dng heo- Hnh ti- Ht nm, tiu

Cch lm:

1. Ci bp, ra sch, cho vo t to,

ngp nc lnh, bc giy boqun, cho vo l vi sngMicrowave khong 2 3 pht. Lyra, ro, ct b phn sng, dngsng dao dn nh.

2. Hnh ti, ct b r, ra sch, cho vo t, ngp nc, bc giy bo qun, cho vo l vi sng,Microwave khong 1 pht.

3. Trn tht vi hnh kh, nc mm, ht nm. Ri l ci bp ra a, cho nhn tht vo gia cun li,cun mt lt gim bng bn ngoi ci bp.

4. Xp ci bp vo t, cho nc dng vo, nm thm mt cht ht nm, bc giy bo qun, cho vo lsng, Microwave khong 10 pht.

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Ci B Xi Trn DuNguyn liu:

- 500 gr ci b xi (spinach)

- 1 mung c ph t bt

- 2 mung canh du -liu

- mung c ph ht m (rang cho thm)

- Ht nm

Cch lm:

1. Ci b xi b r, ra sch, xt khc

khong 10cm.

2. Trng rau ci trong nc un si khong

mt pht, vt ra r, nhng vo chu nc un

si ngui, vt ra, ro nc, dng a ru

nh cho rau khi dnh vo nhau.

3. Cho rau ra a, rc t bt, ht m rang v

cht bt nm ln rau.

4. Bc cho ln bp, un si du, lntrn a rau, ht t v t dy mi thm, dng a trn u.

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Ci Chua Xo Sn Non

Nguyn liu:

-1 t Da Chua (t n ph)-1 chn sn non (hoc tht 3 ch, ty )-2 tri c chua (mu hng, hi sng sng)-2 c hnh (nh)-2 tp hnh l-du n-Gia v: ng, nc mm, bt nm

Cch Lm:

-Ci chua: X nc cho bt v chua i, nu thch chua nhiu th ra t thi, vt ro nc ri cho r.

-Sn non: Ra sch, cht khc nh c 1 inch, cho vo chn p t nc mm, tiu, ng v bnm.

-C chua: Ra sch xt lm i vt b ht, xt lm 8.

-Hnh : xt mng.

-Hnh l: xt khc 1 inch.

Bt cho du ln, cho t hnh vo phi vng ri cho ci chua vo xo trn la ln, nm t nbt nm v 1 mung c ph nc mm. Xo thm gia v xong cho ci vo t ln qua 1 bn.

Bt cho ln cho du, hnh cn li vo phi vng, cho sn non vo cho trn u tay, ly n

vung y li hm khong 15 pht cho sn mm. la medium heat.

Sau 15 pht, m np ra, la high heat tr li, cho ci chua trong t vo cho chung vi snnon, trn u tay, nm nm va n ri cui cng cho c chua v hnh l vo, o s ri bt chxung.

Rc tiu ln mt ci chua.

**Cng cch nu nh trn, nu thch mn "Canh Ci Chua" th cho 1/2 lon broth v 2 chn nlc vo, ta s c thm mt mn canh.

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Ci Tho Xo Gan Heo

Nguyn liu: 350g ci tho150g gan heo100g c-rt10g ti bm.Gia v: Ht nm, ng, tiu, nc mm, dun.

Thc h in:1. Gan ra sch bng nc mui pha long, thiming va n, dy 0,2cm. p vi 1/2 tha c-ph ht nm, 1/3 tha c-ph tiu. Ci tho rasch, thi theo chiu ngang, bn to 3cm. C-rtta hoa, thi khoanh trn, dy 0,2cm.2. Phi thm 5g ti bm vi 1 tha sp du n, cho gan vo xo chn.

3. Phi thm 5g ti bm cn li vi 2 tha sp du n, cho c-rt v ci tho vo xo. Nm 1/2 thsp nc mm, 1 tha c-ph ht nm, 2/3 tha c-ph ng. Ci v c-rt chn, cho gan vo u, tt bp. Cho ra a, rc 1/3 tha c-ph tiu.

Thng thc:Dng vi cm, chm nc mm nguyn cht c thm tng t.

St - aFamily

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Ci tha st du ho

(theo Mn ngon)

Nguyn liu- 1/2 kg ci tha- 10 tai nm ng c

- Du ho loi ngon, ht nm (granulated chickenbouillon),ng, ti bm

- du n, bt nng (tapioca starch), nc dngThc h in- Ci tha ra sch chi, em luc chn. Sp ra a.- Nm ng c ngm n, luc chn sp ra a cng vi c- Du nng phi thm ti, cho du ho v mt t nc d

nm cht ng v ht nm cho va n, cho mt tbt nng (pha sn vi mt cht nc) cho st sn st

Chan nc st nng u ln a ci v nm.

Lu : St khng c c qu.

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Ci Xoong Xo TiThi gian chun b v ch bin khong

15 pht. Dnh cho 4 ngi n.

Nguyn liu:

- 1 b ci xoong

- 1 ca ti, bm nh

- Du n, bt nm

Cch lm:

1. Ci xoong nht b cung, l su, rasch, ro.

2. Bc cho ln bp, phi thm ti, cho rauvo xo va chn ti, un to la, nm btnm va ming.

Thng thc:

Rau xo va chn ti, lu trn bp s dai, khin c th chm vi nc tng.

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C kho l qu(C sturgeon & sw eet basil leave)

Nguyn liu:

- 1 lb. c sturgeon (c th thc bng tht ghoc c talapia)

- 2 mung du ho- 1 mung sauce gia v Sweet Basil Paste- 1 1/3 mung ung- ti + hnh tm bm nh- 1 b l qu loi n ph- 1 mung t bt (ty nu thch n cay hn- 1/2 lb nm trng ct lt- hnh l + tiu

Cch Lm:

Phi ti + hnh cho tht thm trn cho nng, cho t bt v, sau cho c v, tao sn ln.

Nm gia v du ho + ng + bt nm + sweet basil paste + t xu nc mm, nm va n, sa gim la cho c si ln, mix qua li t, y np li cook low heat c vi pht, sau cho nmy np li nu thm t na, nm li thy c thm and va n ri th cho l qu+ hnh l v, mwell.

C mn m thm mi l quv cay tht cay mi ngon. Nh c ny kho va n thi, khong mnging nh c kho.

Dn ra n vi cm nng.

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C Kho T1 (Hinh Trn)Vt l iu:1 lb rui c catfish, ct ming mng 1 in3 mung canh ng drk brown sugar hay

Molassi3 tri t kh xay nt1/3 cup nc da timui bn, bt gnat (cht xi)2 tp ti ln xay nh2 mung canh du bp1 mung cf tiu s dp dp3 mung canh nc mm mn2 tp hnh l thi nh

Cch lm:- Ra c cho tht sch vi nc mui, co thmcho k da cho ht nhn.- p 2 bn mt c vi mui v tiu. Cho mtcht du va xoong, ch nng ln cho ngvo, ch ng hi tr mu nu cho ti, hnhvo phi thm, ch nc mu thnh mu nu, nc mm, t, tiu, bt ngt o u.- Cho c vo tr u 2 mt cho thm nc mu,bt la xung nu la riu riu thy c vng nu lc, ng nu lu qu c rc ht ngon.- Thm t tp m vo th c cng ngon hn, rcthm tiu trc khi n.

Mn c kho tn vi canh chua l tuyt vi !!!

Canh Chua C Bng Lau Canh Chua Mng C Vin hoc Tm Ti (Bm vo hnh trn xem cng thc mn canh chua)

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C Bng Lau Kho t2(Hinh Trn)

Vt liu:

- Khong 6 kha c bng lau- 4 mung cf nc mm con mc- 1 mung cf ng nu hoc mollasse hoc

nc mu- 1 mung cf du n hay mnc thng sn- 3 c hnh hng ct mng nh phi thm vi du

hoc m

- Cht t kh xay ln cn t nhiu ty - 1 mung cf tiu ht p dp rang s cho thm- 1/3 cup nc da sa hoc da ti cng ngon- 1/3 mung cf bt nng- 1 mung canh y hnh l ct mng nh

Cch kho:

Nu dng ng nu th phi tao ng vi du hay m to trc cho ra nc mu ri mi cho gv cn li va, nhng nu dng molasses hoc nc mu th khi

Cch 1: Ta s p c vi nc mm, t, t to bt ngt khong na ting. Cho du hoc mvo chchin hnh cho thm, c 2 cch kho nu mun tht c cng chc th dng du hay m cho c vochin s 2 mt cho rm vng, ly ra kho cha, ri ta cho ng, nc mu hoc molasses, nc mmtiu dp dp, cho vo ni t vi nc da pha chung vi bt nng vo un la medium low khong pht, cho c trli thm mi bn mt c 10 pht na l xong.

Cch 2: Cn nu mun kho cho tht c mm mi th ta s dung du chin m nu chung v tt cv cn li cho si ln ri h la xung riu riu nu gia v kho c khong 10 pht, ri sau cho c snvo tru 2 mt mi bn 10 pht l c. Nu nh c nc gh cm th ta dng cht nc gh cm kho c, th ta khng phi dng bt nng na .

Lc ny mu c kho s nu nh mu h phch rt p, rc thm tiu, hnl ct mng nh, cht hnh phi na, thm vi lt t cho p. Thng ngi hay ni c kho t cng trn bn n vi canh chua. Mn canh chua c kho tny c th n vi bn hoc cm, rt t. Mn canh chua ny n cm ngui ngohn cm nng.

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C kho tr xanh- KitchenaidVt Liu:1 v c Basa hay catfish1 cng hnh l, p dp, ct khc1/2 tsp ti bm2 Tbsp nc mm1 tsp mui1 tsp ng1 tsp mt ong1/2 tsp tiu1/8 tsp Paprika powder (mu p)2 full dried red pepper, brake in half1 lon coco soda (dng khong 1/4 lon)1 dm tr xanh (tr Phc Long)- cho t nc vo cho tr n ra trc khong 1/2 cup1 Tbsp caramel (sugar+little bit of water=mait in advance)

Cch Lm:

--C ra sch vi mui co da.--Cho kho c cho: nc mm, hnh l, ti, mui, ng, mt ong, tiu, paprika, dried pepper,nc mu; si trn bp la medium hight, xong mi th tng kha c vo. 1 tay dng mun1 tay dng a tr c, kho khng b.--kho 5 pht, cho tr v xc tr lun + coco soda. H la xung medium low; nm li xem vataste ca nh mnh n cha, nu cha th thm mui, ng... tip tc kho n khi sn st th tla.

Dn vi cm nng v da ci mui chua.

Chc cc bn c ba n ngon ming.

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Cng Cua Bc TmChin B

Nguyn Liu:- 2 pounds tm bc th- 100g m tht- 1/2 lng trng trng- Mui, tiu- 1/3 mung caf bt ngt

- 3 pounds cua tht (khong 4 con cua ln)- Bt nng, butter hay du n chin tm- 1 mung caf du m- 4 tp hnh l ly phn trng

St n vi tm:- 1 chn gim- 1/4 chn nc lnh- 1 cht mui- 1 mung caf du m- 100g ng- 1 cht nc mu (loi mu cho vo hay kem lm bnh)

- 3 bng kim chm kh- 1 mung bt nng ho vi 3 mung nclnh

Cch lm:

Tm lt v, ra sch, ly ch en trn lng ch vi cht mui cho tm bt nht, ra li chosch.Lau tm tht kh, cho vo 4 tp hnh l qut tm cho nhuyn.

M b vo t lnh cho m hi ng li, xt ht lu, sau bm s li.Cua lut chn,g ly tht thn cua.Cng nh gi li bc tm. Cng ln p dp v, gi li cng cua cn dnh vi tht bc tm.

Trn chung: Tm +m tht + tht cua + lng trng trng. Nm mui, tiu, bt ngt nm thvan l c.

Chia tm ra lm 40 vin vo trn (4 con cua c 32 chn + 8 cng)Ly nhng chic cng cua cha li lc ny, cng cua vo gia nhng vin tm trn, nn lcho tht cht (Cha cng cua li khong 3cm khi n cho d cm)

Ln tm ny vo bt bnh m vn (bread crumbs) c bn ch vn.Sau th cng cua vo butter hay du n, tr qua, tr li cho vng u 2 mt l c.

St n vi cng cua:

Cho vo soong: Gim + nc + Mui + ng + hoa Kim chm. Bt ln bp un tt c cho si,

ho bt nng vi nc lnh ttvo soong nc st. Khi thy nc sanh snh th nhc xuncho 1 mung du m vo cho sauce c thm ngon.

Nc st ny chm cng cua chin tm.

Mn cng cua chin tm ny thng n chung vi rau s lch soong trn vi du, gim, mui, tcht ng, ti p dp v hnh ty xt mng.

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C NgKho Mng TiNguyn liu:

150 gr c ng 100gr t him 300gr mng ti 1 tha sp bt nm 4 tha sp nc mm 2 tha sp ng 1 tha sp du n

Cch Lm:

1. Ra c, ro nc, p vi cht bt nm, nc mm, ng, khong 20 pht cho c nggia v.2. Ra sch mng ti, luc chn mng bt mi chu .Ct mng thnh khc di khong 3 cm.

3. Cho c, mng, t him, du n ( un nng) vo ni, un di la liu riu n khi nc mmsnh li, nhc xung.

Thng thc: Xp c vo a su lng, dng nng vi cm trng.

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C NgLc LcNguyn liu:

150gr c ng 200gr khoai ty 1 cy x lch 1 qut Lt vng 1 qut Lt 1 tha sp nc tng 1 tha sp bt nng Du n 1 tha sp bt nm 1 tha sp tng t

Cch Lm:

1. Gt v khoai ty, ra sch, ngm vi nc mui pha long khoai khng b thm en.2. Vt khoai ra r, ro nc, thi ming vung va n, Ra t Lt, thi ming vung va Tch l x lch, ra sch, ro.3. un nng du n, cho khoai ty vo rn vng, vt ra ro. Lm sch c, ct thnh mingvung khong 2 cm. p c vi nc tng, cht bt nm, bt nng, khong 15 pht cho cngm u gia v.4. un nng cho du khc, cho c ngvo xo tht nhanh, cho t Lt vo o u, nm lgia v va n .

Thng thc: Xp x lch, khoai ty ra a, cho c ng lc lc ln trn, chm km tng t.

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C NgSa TNguyn liu:

150gr c ng, 100gr t Lt xanh, 1/4 qu da, 2 tha sp sa t. Gia v: 1 tha sp bt nm, 1/2 tha nc mm, cy x lch, 1 tha sp ti bm, 2 c s, 1 tha sp du n.

Cch Lm:

1. C ngct ming vung va n, p gia v.2. Da ct ming vung va n.3. t Lt ct ming tam gic. Bo mng s.4. un nng du n, phi thm ti v s, cho c vo xo, cho tip t Lt, da vo xo u taCui cng, cho sa tvo o khong 10 pht, tt bp

Thng thc: Dn c ra a, dng nng km vi x lch.

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C NgXou QueNguyn liu:

150gr phi - l c ng. 200gr u que 1 tha sp bt nm 1/2 tha sp ng 1 tha sp du n. 1 tha sp tng t, 3 tp ti, 1 qu c chua, 1 tha sp nc tng.

Cch Lm:

1. Ra c ng, ro nc, thi dy khong 1,5cm, p vi cht bt nm.

2. Lt v ti, thi mng. Tc b x u que, ra sch, b i. Ct mi c chua.3. un nng du n, phi thm ti, cho u que, c ngvo xo4. u que gn chn, cho c chua vo, xo 5 pht, nm gia v, cho tng t vo trn u.

Thng thc: Dn c xo ra a, chm km nc tng rt ngon.

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Canh Bu Nu CuaNguyn liu:

1 lon chicken broth + 1 lon nc (drinking water)

1 tri bu non, gt v, st thnh si di1 nm cua g thtHnh ng tiu nc mm

Cch Lm:

i chicken broth + nc si ln, cho cua vo,nm nc mm, ri th bu chn, nm li, rthnh ng v tiu, n vi da mm l ngon nht.

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Canh B CQuNguyn liu:- 1 tri b loi nh- 100 g tm t

- 1 chn nc dng- 1 mung c ph bt nm- 1 cng hnh l thi nhuyn- 1 u hnh l bm nhuyn- 1/2 mung cph nc mm, tiu.Cch Lm:Dng dao vt ngang tri b, ly mung mc b phn ht, cha tht b li.Tm qut vi u hnh, nc mm, tiu cho dai, vo li thnh tng vin nh.Cho nc dng, tm vin, bt nm vo tri b. Mang hp n khi b chn. Dn c tri b ra a, rhnh tiu ln mt. Khi n dng mung mc phn tht b chn bn trong.

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Canh Bao

Nu SnNguyn liu:

- 300gr sn- 500gr b ao

- Hnh l- Ht nm

Cch lm:

1. Sn ra sch cho vo ni cngvi lng u canh nc l. Ninh nh sn,khi si ht bt cho nc tht trong.

2. Cho b ao xt khc vo nu, n khi chn ti l c.

3. Xt hnh cho vo ni ri bc ra ngay.

Thng thc:

Ma h nn n ngui s mt v ngt hn.

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Canh BRong BinTh i gian chun b v ch bin 30 pht

Dnh cho 4 ngi n

Nguyn liu:

- 500g b - 100g tht nc dm xay nhuyn- 200g rong bin kh- 2 tha c ph ht nm- tha c ph tiu

- 1 tha c ph ng- u hnh l

Cch Lm:1. B gt v, b rut, ct ming nh.Tht nc dm p ht nm, tiu, u hnhl. Trn u.

2. t ni ln bp, cho du vo, xo u hnh l cho thm. Sau cho tht nc vo xo chn.

3. un si 2 lt nc, cho b vo nu n khi mm, tip tc cho rong bin vo, nm gia v va n.Cho hnh l vo canh, trn u nhc xung.

4. Mc canh ra t, rc tiu, dng nng.

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Canh BTht B

Bt canh b ngt du, v mt v rt b dng.Cch chbin mn ny li v cng n gin, bnhy la chn canh b hm tht b cho 1 tunmi nng ng nh.

Vt l iu:

- B 500 g- Tht b 300 g- Mui tiu

Cch lm:

Tht b thi ming vung.

Gt v b , b ht v ra sch. Ct b thnh tng mingvung nh va n.

Cho tht vo ni, nc ngp tht, un si.Nh la un khong 30 pht cho tht b chn ri cho b vo cng. Nm mui tiu va n.

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un si nh la nh vy n khi tht b v b chn mm lc.

Nc canh trong, v ngt t nhin rt d chu.

Ngun:afamily.channelvn.net

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Canh B RHm Da 1Nguyn liu:

- 500g b r- 100g da no- 50g u phng sng- Hnh ng

- ng, mui, ht nm

Cch lm:

1. B rgt v b rut, ra sch ctming 3 cm, p b vi mt mungng, 1 mung mui.2. u phng ngm nc m khong1h cho n, lt v gi nhuyn.3. Da no: vt nc ct ring, chothm nc m vo vt ly 1/2 lt ncdo.4. Cho nc do da, b rv uphng vo ni nu si. Nm mui,ng, ht nm cho va n. B mm nc ct da chsi trli, bc xung.

Thng thc:

Mc canh ra t, dng vi cm.--------------------------------------------------------------------------------------------------------------

Canh B RHm Da 2Vt liu:

1/2 kg b r1/2 kg khoai lang200gr u phngng om, bt ngt1/2 tri da kh2 mung sp ng1 mung sp mui

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Cch Lm:

Giai on 1: sa son

B r gt v, ra sch, ct ming vung 3cm. p b vi 1 mung ng + muiKhoai lang gt v ra sch, xt khoanh dy 3cm ch 4

u phng ngm nc m m 2 gi cho mm v v lt b vDa kh no, vt nc ct ring, cn li cho nc m vo bp u v vt ly nc o

Giai on 2: nu canh

Cho nc o ca da v b r + u phng nu siB va chn ti, cho khoai lang vo, hm mm cc thv nm va n nc ct da vo, nhc xung v rc ng om ln trnDn n ngay!!!

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Canh B Sn Heo Non

Nguyn Liu:

- 2lbs b r (ct ming vung khong 1 inch)- 1 lon nc soup g- Sn heo non (ct khc)- Mui, tiu- Tm kh- Hnh l thi nh

Cch Lm:

ni nc luc s sn heo non khong 3pht, sn ra v ra tht sch bng nclnh. Sau ly mt ci ni khc ln hn, cho khong 6 chn nc lnh v mt lon nc soup gvo, xong, cho sn heo non va ra sch vo v cng thm mt t tm kh cho c ngt n

soup. Tt c nu si ln v thnh thong vt bt cho nc soup c trong.

Khi sn heo va chn ti, cho b r ct khc vo, nh la nu khong 20 pht cho tht sc mm.

Nm nm mui + tiu cho va n, trc khi bc ra cho hnh l vo.

Chc cc bn thnh cng.

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PUMKIN SOUP WITH PORK RIB

Canh B Sn Heo Non

I ngredients:

1 section of pumkin, about 2 lbs.1 can of chicken brothChopped pork ribSalt, black pepperDried shrimpScallion

Boil chopped pork rib for 3 minutes to remo

impurities, rinse the rib in cold water to wa

In a soup pot add about 6 cups of water and one can of chicken broth, add in the chopped ribs,dried shrimp, bring to boil.

Add in the cut pumkin pieces (1 inch square) and simmer approximately for 20 minutes, or untitender.

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Adjust taste with salt, black pepper, and garnish with chopped scallion.

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Canh Bng CiTht Nc

Nguyn liu:

- 400gr bng ci trng- 150gr tht nc bm nh- 1 c c rt nh, thi lt mng- Mui, tiu, 1 cht ng- Nc mm- Hnh l- Ng r

Cch lm:1. Bng ci tch ri tng nhnh nh, ra sch,

vt ra ro.

2. Tht nc p mui, tiu, ng, ncmm trn u.

3. t ni ln bp, i du nng cho hnh vo phi thm, cho tht vo o cho sn.

4. Cho vo ni 1 t nc l, un si, nm gia v va n. Cho bng ci, c rt vo, i si khong3 pht bc ni xung.

5. Hnh, ng xt nh, rc vo t canh.

*** Bng ci l loi rau cung cp nhiu cht dinh dng v rt tt cho c th. iu ng quan t

l khi nu nn ch v nu qu la, bng ci s b nhn, mt gin v vitamin.

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Canh Bng Thp CmNguyn liu:

- Xng heo, dng1 lt nc nu

- c gng p dp- 50gr bng b- 50gr tht nc lng- 1 c g- 1 tim heo- 20gr nm ng c- 1 c c rt- 1 c xu ho.- 200gr bng ci- 50gr u ho lan tri- ng r

Gia v: 1/2 mung canh ht nm (GranulatedChicken Bouillon) cho ngon + 1 tsp bt ngt(optional - hoc nm bng ng cng c)+ 1/2 mung c ph tiu, hnh l, ng r.

Chun b:Bng ngm nc vo go cho trng, ch gng x li vt ro.Tht nc, tim, tht g, xt lt mng p gia v xo s.C rt, su ho, bng ci, u h lan, nm trng s.Ch bin:t nc dng ln bp nu si. Cho c rt, su ho, tim, g vo nu chn k. Tip tc cho ccnguyn liu cn li vo, nm gia v va n.

Th ng thc:Nhc xung cho hnh ng rc tiu vo, dng nng vi cm trng.

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Canh Bn

Nguyn Liu:sn non, hoc xng heo nu lm nc soup1/2 ti tm kh

1 lb tht nc bm1 lb tm ti1 ti bn loi cng to, bn giang ty cng rt ngon1 b rau mung1 b cn nc (ty , nhng c s thm ngon hnChanh, t, hnh l, ti (2 tp)1 h shrimp paste trong thy tinhnc mm, mui, ng...Mm tm

Cch lm:Bn ngm nc nng 2 ting, luc mm b ra r ro. Rau mung ra sch, luc ra r.

Nu nc lo cho ngt v trong. Trong lc un ninc lo riu riu, ht bt, th tm lm sch rt chenv bm nh, hnh l thi nh, ti bm nh.

Bc cho ln cho t du n vo. Cho ti vo phi thmvng, trt tht bm vo o s s, xong trt tm votrn u. Sau trt h shrimp paste vo, (nu mun thm th cho t t bt vo, nhng thng trong hshrimp paste h cho mu sn ri, khng cn phicho thm u...) o chn. Sau cho hnh l vo ochng thm 1 pht. Sau trt tht tm vo ni nclo nm nm li cho va khu vi.Khi bt u n, th dng ci soong nh mc nc lo v tht tm qua soong nh, cho bn vo un nng ln.Xong trt ra t, by vi cng rau mung luc v cn nc (chng s vi nc si) ln trn mt t, nn mingchanh, vi ming t ti... cho thm 1 t mm tm vo s m v ngon hn (ty thch).

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Canh C Diu Hng Nu L NghNguyn liu:

- 1/2 con c iu hng (khong 300g)

- kg xng hm- 5 l l ngh- 200g cchua- 1 cy bc h- 3 tri u bp- 1 c hnh tm- 1 tha c ph ht nm- 1 tha sp nc mm

Cch Lm:

1. Chun b- Xng heo nu ly nc dng- C lm sch, b rut v mang, ra li vi nc mui, ro. p ht nm v nc mm, xt trong v ngoi c- C chua xt mi, t xt khoanh; u bp, bc h tc v, xt khoanh xo- C hnh tm p dp- L ngh xt nhuyn.

2. Ch bin

- t ni nc dng ln bp, nu si, cho c hnh tm vo. Tip tc cho c vo nu la nh, khy np cho c chn nhng khng b nt v nc gic trong- Cho t v u bp, bc h xt lt mng vo. Nm nm va n- Cho l ngh vo, nu si, nhc xung.

3. Trnh by - Mc ra t, dn n nng vi cm.

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Canh Ci Tho Gi SngNguyn liu: - 300 gr ci tho (1/2 cy)- c c rt- 100 gr gi sng- 100 gr nm rm- 1 cy cn ty- 1 ming u h- 500 ml nc dng heo (hoc g)- Rau ng (rau mi)- Ht nm

Cch lm:

1. Ci tho tch ri tng l, xt qun c, ra sch.C rt gt v, ta hoa. Nm rm ra sch, xt lmi. Cn ty, rau ng ra sch, xt ngn, rring.

2. Cho r cn ty, r ng vo t nc dng, cho t vo l vi sng, t ch Micro khong 3 pht.

3. Cho tip c rt, thm 1 pht, cho ci tho, gi sng, nm rm, cn ty, u h vo, nm ht nmt thm 3 pht na. Ly t canh ra khi l, rc rau ng v thng thc.

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Canh Ci Xanh C R

Nguyn liu:

- 1/2 kg ci b xanh- 50g nhnh gng non- 2 con c r (300g)- Ht nm, mui, ng, tiu.Cch lm:1. Ci b xanh ra sch nhiu ln, ct khc di

2cm. Gng gt v, bo lt mng.

2. C r nh vy, ch vi mui cho sch nht,ra li, ro.

3. un si 800ml nc, nm 3 tha c-ph ht

nm, th c vo luc chn, vt ra, ngui g

ly tht, b xng.

4. un si nc luc c, cho ci b xanh vo,

nm 1 tha c-ph ht nm, 1/3 tha c ph

mui, 1/2 tha c-ph ng. Cho gng ct lt,

tt bp, rc 1 tha c-ph tiu.

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Canh C Nu NgtNguyn liu:

_ 1 con c yellowtail snapper (2 or 3 lbs),

hoc loi c tht dai khng tanh_ 2 tri c chua- Ct lm 6_ 3 gi nm enoki - Loi t ti si si_ 3 cu? hnh + ng- ct khc_ 1 c hnh hng v 2 tp ti - bm nh_ 1 mung gim ngon_ 1 t ng phn nh nh vin ko_ Nc mm ..tiu ..t tri

Cch Lm:

1. Ni nc khong hai t... nc si... th

chua vo... i nc si li... cho c vo.2. Cho hnh hng + ti + gim + nc m+ ng phn chung vo ni canh.

3. Khi canh si ln chng 2 pht l c chn..tt la... cho nm vo... nm nm xong thhnh ng v t ln mt.

Chc anh ch em nu n n gin m ngonnghen.

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Canh C Vin

Nu Ci Tho

Nguyn liu:

- 150g ci tho

- 150g c vin v ch c

- 200ml nc dng g

- 6g tinh bt g

- 5g mui

- 2,5g ng ct trng

- Na mung tiu

- 1 mung du m

- Na mung gng si- 2 mung ru k

Cch lm:

1. Ci tho ra sch, ct ming.

2. Bc ni ln bp, cho du vo, cho gng si vo phi thm, sau cho ci tho, ru,

nc dng g, tinh bt g, c vin, ch c vo, nu si, nm gia v ri y np, la

nh n khi ci chn mm th cho tiu v du m vo l c.

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Canh C VinTuyt Hoa

Nu trong t lnh ca bn c sn c v thtb, bn s lm g vi c v tht b y? Hylm theo hng dn di y ca Xinhxinhbn s c mt mn canh nh nhng khngbo m rt y cht b.

Nguyn liu:

- 150gr tht b- 150 gr phi l c

- 1 c ti, bm nh

- Hnh ti, mi ty (ng gai), ng, th l,bm nh

- 1 tri t - Bt nm

Cch lm:

1. C bm nh. p vi ti, bt nm. Thtb cng bm nh, p vi bt nm v ti.

2. Cho 1 t canh (tu vo mi gia nh)nc lnh vo ni un si, vin c v thtb ri th vo ni canh, vn nh la unn khi chn.3. Canh chn, cho t cng vi rau gia v vo, bc xung.

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Canh Chua Bc H Nu Nghu LaNguyn liu:

- 1 cy bc h- 150gr tht nghu la- 50gr me vt- Hnh l- t ti- Ht nm, tiu, ng, nc mm- C hnh tm- Du thc vt

Cch Lm:

1. Hnh l ly phn xanh ct khc ngn. Phn cng hnh trng p dp, bm nhuyn.2. Nghu la ra sch, vt ro, p ht nm, cng hnh trng, ng.3. Bc h tt v, ct khoanh xo. C hnh tm ct khoanh mng. Me vt dm ly nc chua.4. t ni ln bp, cho khong 2 mung canh du n vo, phi hnh tm cho thm.5. Trt nghu la vo xo cho thm. Cho khong 1,5lt nc vo ni.6. Chnc trong ni si, cho bc h vo nu chn, cho nc me chua vo. Nm thm gia v v kho2 mung canh nc mm vo cho va n.

Thng thc:

Mc canh bc h ra t, trn l nghu la, hnh l. Rc tiu, t vo.

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Canh Chua C Bng Lau (Hinh Trn)Vt liu:1 con c bng lau 4 lbs (u v ui cng 2 khathn c ca c)1 qu c chua chin medium (ct lng lm 8)1 cup da toi ct mng10 tri u bp con1 cup gi sng2 cup bc h thi mng xo cnhVi qu u rng ct xo mng thi me vtt ch thin t nhiu ty ct mng2 cup rau thm ng m, ng gai, hung qu2 mung canh ti bm phi vng1 mung cf ng phn

Mui, bt ngt, nc mm mn, du n1 gi bn Thn ti

Cch nu:

Ngm me vo chn nc m, xong lc ht b i ch ly nc. Cho khong 2, 50quart nc lc vo ni nu cho si ln, nc me hi ny vo, cho c vo nucho si tr li, vt bt ri h la xung cn medium thm 7 pht na. Sau tcho vo 1 mung cf mui bt, 1 mung cf ng phn tn tht nh, rcthoang thong t to bt ngt. Cho cht du ti vo xo s c chua ln. Ri mcho da thm, u bp, c chua vo lc ny nu si tr li. Ri khi si ta th g

bc h, t him v du rng vo th l xong, khi mc ra t ln ta mi b rau thtrn mt v to phi vi du ti th l ta c 1 t canh chua tht tuyt vi. Ch cly i trt to nc mm mn vo ct thm vi lt i him, khi n ta vt c ln trn nc mm mn cay ny chm.

Nu nu vi mng chua th cn 2 cup mng chua v c chua,ngoi ra khng dnrau gi khc ngoi mng v c chua, cng dng nhng rau thm k trn cho th

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Canh chua cui (Hinh Trn)

Vt l iu:2 lb filet c ui1 cup gi sng hoc 1 cup mng chua1 b ng m (ct nh)ng gai (ct nh)2 cy bc h (dc mng) (ct theo hnh)1/2 lb u bp (ct theo hnh)

1/3 gi me chua2 qu c chua ct lm 6t ti, mui, nc mm con mcnc lc, ng

Cch lm:Cho cht du vo ni cho du nng ri o c ln cho u khong 5 pht. Cho 2 quart nc lcvo ni nu si ln.

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Cho me vo, nm mm mui, ng v.v...cho si, ri cho tt c cc thrau vo trgi, rau thnh ng gai v ng m khi no mc canh vo t ri mi cho vo sau cng. Rc cht hnh shallphi thm ln mt, c th cho thm ti phi cng ngon.

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Canh Chua C LcNguyn liu: - 1kg c lc- Vi git bc h (dc mng)- 5 tri u bp- 2 tri me- 100gr gi - 4 tri c chua- 1 tri t, xt ming- tri thm- 1 mung canh nc mm- 2 mung c ph hnh kh bm- Hnh l, rau ng gai (mi tu),

rau om (ng), xt nh- 1 mung c ph ng

- Ht nmCch lm:

1. C lm sch, xt khc va n, pvi t ht nm v mt na shnh kh.t bc h tc v, xt lt, th vochu nc nh pha mui long. C chua ra sch, b cau. Tri thm b li, xt lt mng. Tri mco v, ra sch.

2. Bc ni ln bp, phi thm hnh, cho mt na sc chua vo to mu, cho me v mt t nlnh vo. Nh tay cho c chua vo, un la va phi, canh si, vt b bt. Ly me ra chn, dmnt, b ht, v, cho ct me vo ni.

3. Cho u bp, c chua, t bc h, gi vo, un si, cho hnh ti v cc loi rau gia v vtt bp. n nng.

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Canh Chua Gi HeoNguyn liu:- 1 ci mng heo- 3 l chanh

- 2 c sp dp- 3 tri t sng tru xt vt- 5 tri tc (tri qut)- rau ng (rau mi)- 2 t nc lnh- bt nm, nc mm.Cch Lm:

- Gi heo thui (nng vng), co sch lng, ra sch, cht ming c bao dim, p vi nc m

- Bc ni nc lnh ln bp, cho s, mt na st sng tru vo, un si, cho gi heo vo hm

nh, vt b bt v vng m, nm va ming.- By gi heo ra t, st cn li, l chanh, ri nc ct tc, nc dng ln, rc rau ng. Mn nn chung vi cm hoc bn.

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Canh Chua

Hi Sn

Nguyn liu:

- 1 gi tm, mc, c ng lnh.- 1/4 qu thm- 1 qu c chua- 1 khc bc h- 4 qu u bp- 1 nhm gi- 1 bt nc dng- 4 tha sp nc ct me- 3 tha c ph ng- 2 tha c ph bt nm- 1 tha c ph nc mm

- Rau thm, t thi lt, tiu.Cch lm:

Ra u bp v bt h, thi lt xo, ra sch c chua, ct mi cau, thm gt b mt, thi minun si nc dng, cho thm v hi sn vo nu n khi gn chn, cho nc ct me, nm bt nng va n. Tip tc cho c chua, u bp v bc h vo. Cui cng, tt bp, cho gi vo os l c.

Cho canh ra bt, rc rau thm, tiu v t ln mt, c th cho thm mt cht ti phi vng.

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Canh Chua L Giang G C TmNguyn liu:

- 1/2 con g 600gr

- Mt t tm ti (loi v mng, hoc lt v)- Mt loi c tht dai khng tanh (hoc c vin)- 1 chn l giang (100gr)- Rau om, ng gai, t- Gia v, 2 tp ti, nc mm ngon

Cch Lm:

chun b: - Tht g ra sch, ro, cht ming va n.- Tm, c ra sch ro- L vang b cng, l su, ra sch ro.

- Rau om + ng gai ra sch, thi nhuyn.- t bo xo, mng.- Ti bm nhuyn phi vng.ch bin: - 1 lt nc lnh nu si, cho tht g vo hm la riu riu, vt bt, nm cht gia v, nc mm ngtht g chn mm, cho tm c v l giang vo. Nm li chua chua ngt ngt l c, cho rau omng gai, t, ti phi vo, nhc xung.

trnh by: Mc canh ra th. Dng nng. Dn km chn nc mm nguyn cht + t thi khoanh.

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Canh chua mng Tm/ C vinNguyn Liu:

- 1 l mng chua trng ch

- 1 bt tm lt v, b ch en, bm nhuyn vihnh l, cng trng, p t ti mui (hoc cxay nhuyn vin li thnh vin + cng trnghnh l + t mui)

- 1 t ng- 1 t tiu- 1 b rau ng m- 4 tri c chua chn- 1/2 bt me, ha cho tan vi nc, lc b xc- t ti- nc mm Canh mmg chua c v

Cch Lm:

- Mng mua v ra ra sch, ro, rc mtt ti mui vo trn u.

- C chua ct ra lm 8, b vo ni o chomm mm, xong nc vo ni c chua,khong 1/2 ni nc, un riu riu. bt ncme vo ni c chua, un chng 5 pht, sau mng vo, nu chng thm 10 pht, cuicng th trt tm hoc c vin vo (ly ci thamc tng tha tm bm hoc c vin th voni canh), nh ht bt, nm nm li cho va

n. Cho t nc mm vo, nu cha chua thcho thm t nc me vo thm, un khong 3pht th tm chn, l xong.

- Mc ra bt, thi rau ng m vo, ri ln mt bt canh, n vi cm, mun cay th ct thm vi t ti b vo canh cho thm xut xoa...

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Canh Chua Thi - Tom Yum Kung (Spicy Thai Soup)Nguyn liu: (khong 4 ngi n)

- Nc dng g (mua xng g

nu lm nc soup hoc dnght nm cho vo nc lmnc nu tm.

- Tm to 500-600 gr. (loi tmc u hoc lt v ty )

- Vi nhnh x ln (p dp,ct khc)

- 1 t Ring (thi mng)- 5 tp ti (p dp)- Rau ng hoc mi (rau hngqu)- Vi l chanh- 3 tri c chua (b ming cau)- Nm en, loi nm u trn,

nh, mu en (loi ng hp)- 2 mung canh gia v nu canh

thi (Tom Yum Paste)- Nc mm- 2 qu chanh (vt ly nc, t

nhiu tu khu v chua),- t du n

Tm, c hoc cc mn hi sn ty

- 1 tri t ti (hoc 1 mung caf t ti trong h mua sn)

Cch nu:

- Cho tht t du n vo cho (mn ny nu thanh, khng c v bo), phi thm ti, cho tm c hoc tm bc v (cha li ci ui trng cho p), vo xo qua (tht nhanh) cho thm, xc tra mt a ring.- Dng lun cho ang nng , b c chua vo o qua, ng dm nt c chua, mn ny c chcn nguyn ming.- Ni nc soup g lm sn (hoc ly nc l, b bt nm ttht, c v ngt vo lm thnh nnc nu). Cho s, ring, nm, c chua vo ni, un t pht cho ra nc thm.- Cho tm xo sn lc ny vo ni nc dng. Cho 2 mung canh gia v nu canh thi (TomYum Paste) vo. Nm nm nc mm cho va n. Cho l chanh, t ti (tng i cay) un vipht, tm va chn ti bc ra khi bp.- Bc ni ra ngoi bp, ri cho rau hng quhoc rau mi vo, khi n vt nc chanh vo soupNn nh mn canh chua Thi ny s c y v mn, chua, cay; dy v thanh, nc canh him, mn ny n nht khng ngon.

Khi mc ra t ln, nn tt c cc ming s, ring... cho p v hp dn, cn khi n khng thth b li. S dmnh khng nn bm nh tt c gia v nh ring s... ra v n lm canh c n

Nu Thch c th trng by bng cch mc vo ni lu cng hay, trng p mt v ta gia v thnng ca mn canh Thi. Dng vi bn hoc cm v nh n tht nng v tht cay mi ngon nh

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Tom Yum Kung(Spicy Thai Soup)

Ingredients:3 cups chicken stock

1 tablespoon lime juice

1stalk lemongrass, sliced thinly (toughouter leaves and bulb removed)

1 1/2 teaspoons galanga powder (Thai ginger

3kaffir lime leaves, thinly sliced (or one

large strip of lime peel)3 garlic cloves, minced

1-2small chili pepper, de-seeded and sliced(as hot as you like or mild)

1 medium bell pepper, sliced (any color)

1/3 cup cilantro

2 tablespoons fish sauce

1 1/2cups shiitake mushrooms, sliced thinly any small mushroom)

12 large raw shrimp, shells removed

1 (11 ounce) can coconut milk

Assembling:

1. Pour stock and lime juice into a deep cooking pot.2. Place lemongrass in a food processor and process until finely grated. Add to pot. The bul

can be thrown into the pot for additional flavor (remove before serving).3. Add the galanga powder to the pot.4. Add garlic, chilies, peppers, and Kaffir leaves (or lime peel). Bring to a mild boil.5. Add the mushrooms and shrimp. Gently simmer 'til shrimp is pink.6. Turn down the heat to low then add the coconut milk and fish sauce. Taste to adjust

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seasonings, adding more chilies and/or fish sauce (instead of salt) as desired.7. Serve in bowls with cilantro sprinkled over. And on the side, steamed jasmine rice and

quarters of fresh lime.

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Tom Yum Kung (Spicy Thai Soup)

Ingredients:

1 lb shrimp or chickens, cut up

4-5 fresh kaffir lime leaf(optional)

1/4 cup tomatoes, chopped

1 1/2 cups mushrooms, sliced

3cups water (you can mix with vegetable orchicken broth)

1 stalk lemongrass, cut into 1/2-inch pieces

4-5 tablespoons fish sauce

7-8 tablespoons lime juice

2tablespoons red chili peppers, freshly ground(or to taste)

1 tablespoon chili paste, in soy bean oil (Thainame -- Nam Prik Pao, can be found in Asiangrocery store)

Assembling:

1. Pour water into medium saucepan and place over high head on stove; bring to boil and aKaffir lime leaves & lemon grass; cook for 2 minutes.

2. Reduce to low heat, add fish sauce, lime juice, fresh ground red chili, and chili paste in sobean oil.

3. Add mushrooms & tomatoes; cook for several minutes.4. Add shrimp or chicken.5. Turn heat to high, do not stir.6. When shrimp or chicken is cooked, continue to cook for 2 minutes more.7. Serve with hot steam rice.

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Canh Chua Tm hoc CVt L iu :

- 1/2 lb tm hay c (catfish)

- 1 cng bc h di- 1 nm gi sng- 1 tri c- 1 cng cn ty- 1 b rau ng m nh- 1 mung canh s bm, 3 tp ti bm nhuyn- 1 lon chicken broth, nu lon nh th 2 lon- 1 t me kh hay l gi bt me nu canh

chua cng c- Du n, ng, bt ngt, nc mm, t (nu

mun n cay, mn ny phi n cay mi ngon)

Chun b:

- Tm: ra sch, ch lng ly ch en ra.- C: mua c filet nu ngon, ra sch ct ming va n, ng nh qu m ng ln qu.- Bc h: tc b v, ra sch ct ming xo xo, mng mng- Gi sng ra sch ro- C ra sch ct ming xo hay vung tu, va n- Cn ty: ra sch, ct xo, va va- Ng m ra sch ct nh, nu n t th ct t chung vi rau lun- Nu nu me kh, nu nuc si, ngm me vo dm cho tan ra. (c th dng me bt cho d nu

Cch nu :

- chicken broth vo ni, nu thy t nc th cho thm nc lnh. Nc si ln cho nc me me bt vo. Xong ch