River Fish Curry

Ingredients

• 2 Basa fillets, cut into bite-sized pieces
• 2 tsp chili powder
• 1 tbsp coriander powder
• 1 tsp turmeric powder
• black mustard seeds
• A handful of fresh curry leaves
• 2 big green chilies, halved 
• 1 thumb-sized fresh ginger 
• 1 tsp cumin seeds
• 5 garlic cloves
• Salt to taste
• Oil for cooking

Method
- Heat 2 tbsp oil in a pot over medium heat, add chopped green chilies and stir, then add chili powder, coriander powder and stir. Add 2 garlic cloves, stir well and cook for a few minutes.
- Then add turmeric powder and salt to taste, mix well. Add 2 cups of water or more to the pot, when it comes to a boil, add the fish pieces and cook under cover for 2 minutes.
- In a mean time, add fresh ginger, cumin seeds and the rest of the garlic cloves in a mortar and pestle, beat all together well and add into the pot. Cover and cook for further 1 minute then remove from the heat and keep aside.
- Heat a bit of oil in a pan, add mustard seeds, once they splutter, add curry leaves and stir. Then add the mixture on top of the fish curry.
- Serve hot with steamed rice or chapati.

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Chilli Mushroom

Ingredients

• 200g button mushroom
• 1 medium onion, finely sliced
• 1 medium green capsicum, roughly sliced
• 1 tsp white vinegar
• 1/4 cup tomato ketchup
• 2 tsp dark soy sauce
• 1 tsp Knorr seasoning powder/chicken powder
• 1 tsp garlic, crushed and finely chopped
• 1 tsp ginger, finely chopped
• 1 tsp red chilli flake
• 1 tsp black ground pepper
• 1 tbsp cornflour
• 3 tbsp cooking oil
• Salt to taste

Method
- Mix the cornflour with 1 tbsp of water and keep aside.
- Heat oil in a wok over medium heat, add the garlic and ginger, fry till aromatic. This may take about 30 seconds.
- Add sliced onion and fry on a medium high heat till translucent. Then add the mushrooms and capsicum, season it with a pinch of salt, then fry for 3-4 minutes till the mushrooms are light brown in color.
- Add tomato sauce, soy sauce, white vinegar, ground pepper and chili flakes along with 1/2 cup of water to the wok. Mix well then add the cornflour and water mixture. Cook for 1-2 minutes till the sauce becomes thick.
- Serve hot with rice or bread.

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Vietnamese Crab and Water Spinach Noodle Soup (Canh Bún)

Ingredients

• 1 pack of large rice noodle, cooked as instruction
• 1 large bunch of water spinach, cleaned and cut into 3 inch length, blanched in boiling water for a minute
• 1 liter of chicken stock
• 200 g minced crab in spices
• 1 cup of dried shimp, washed, soaked in warm water for 30 minutes then minced finely
• 1 tbsp shrimp paste (mắm tôm)
• 1-2 eggs
• 1 large piece of fried tofu, cubed
• 2 tbsp tomato paste
• 1 onion, finely sliced
• 3 spring onion stems, finely sliced
• 1/2 tsp ground black pepper
• Salt to taste
• Oil for cooking

Method
- In a large mixing bowl, combine minced dried shrimp, minced crab in spices, egg and mix well. Season the mixture with ground black pepper, shrimp paste then mix altogether.
- Heat the chicken stock in a large pot over medium heat, when it comes to a boil, add a spoonful of the crab mixture to the broth one at a time. When cooked, it will come up to the surface, transfer it onto a plate and set a side. Add the fried tofu in the pot and let it cook.
- Heat oil in a small pan, fry the onion until lightly golden brown, then add the chopped spring onion stems and fry for a minute. Add the tomato paste and stir, let it cook for a few minutes then transfer all of the fried onion mixture into the broth. It gives the broth a vibrant red color.
- For serving: in another small pot, add some of the broth along with some fried tofu cubes and a handful of cooked rice noodle, let it cook in the broth for 3-5 minutes over medium low heat. Then add some blanched water spinach, some pieces of cooked crab mixture into the broth and season with a pinch of salt if necessary, let it cook for a few minutes and transfer into a bowl.
- Serve hot with a lime wedge and minced fresh chili.

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Colorful Water Chestnuts in Coconut Milk (Chè Củ Năng 3 Màu)

Ingredients

• 1 cup water chestnuts, diced
• 1 cup tapioca/corn flour
• 1/2 cup sugar
• 1 cup coconut milk
• Some fresh pandan leaves
• Food coloring (green, red)

Method
- Mix a few drops of food coloring with water in separate bowls. Then add diced chestnuts and soak them for 10-15 minutes. Drain well and mix them with tapioca flour and sift the flour in a sieve.
- Boil water and put truffle to boil. Once cooked, they will come up to the surface. Then transfer them immediately into cold water.
- Heat coconut milk in a pot with pandan leaves, sugar and a pinch of salt over medium heat. Remember not to let it boil or else the oil will separate from the milk.
- Serve hot or cold with coconut milk.

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