Ingredient: all-purpose flour

Bo Kho

I was looking for an authentic recipe for Vietnamese beef stew, known as bo kho. I really liked this one, but I wanted to make it in the Instant Pot. I modified the recipe for that, as well as a substitution for annatto, which I don’t I have.

Update: I have been informed since the original publication of this article, that neither curry or potatoes are authentic. Speaking to a friend who is Vietnamese, I’ve been told that there are regional variations in the stew. For example, I think the northern version uses potatoes but the southern version does not. I am hardly an authentic source when it comes to Vietnamese food so take it as you will.

The flavours are superb. Being Cantonese, it does remind me of the Chinese beef brisket stew that my Mom used to make.

Recipe courtesy of Wandering Chopsticks blog

Bo kho


Print Recipe
 Bo Kho (Vietnamese Beef Stew)
For a 6 quart Instant Pot, you'll need:
Cuisine Vietnamese
Servings
Ingredients
Cuisine Vietnamese
Servings
Ingredients
Instructions
  1. Oil the bottom of the Instant Pot. Turn on saute until hot. Add the annatto and cook until colour releases. Remove the seeds. Place the meat inside the Instant Pot.
  2. If substituting for annatto, mix the turmeric, paprika and flour. Sprinkle the mixture over the beef.
  3. Then stir to make sure all the pieces are coated. Brown the meat.
  4. Deglaze the pot with a bit of water.
  5. The spices can be placed in a spice bag if desired. Add two bruised lemongrass stalks, ginger slices, a stick of cinnamon, and 3 star anise pods. Also add a few bay leaves, 2 tsp Chinese 5-spice powder, and 2 tsp Ca Ri Ni An Do (Vietnamese Indian Madras Curry Powder). Add in one large chopped onion. Add about 2.5 to 3 cups of water. Manual high pressure for 28 minutes, and NPR for 15 minutes.
  6. Add 2 tblsp Nuoc Mam (Vietnamese Fish Sauce), 2 tsp salt, and a 6-oz can tomato paste.
  7. Stir. Then add 2 carrots and 3 potatoes. Manual high pressure for another 6 minutes, NPR for 15 minutes.
  8. Serve with French bread, rice, or rice noodles, and a squeeze of lemon or lime and basil.
Recipe Notes

Adapted from the following website for use with the Instant Pot. http://wanderingchopsticks.blogspot.com/2009/12/crock-pot-bo-kho-vietnamese-beef-stew.html#oOk1UbzcKmUTzCu6.99

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Black Sea Salted Caramel Cookies

Ah, the memories. I love nothing better than a classic salted caramel cookie. No wait. Even better is a black sea salted caramel cookie. I have evidence that I baked these as early as 2011. Over the years, I’ve evolved the recipe slightly from the original which no longer seems to exist on the web.


Here are some pro tips.

  • If you really like these, buy the caramels in the 2 kg bags. Safeway has them around Halloween. I apolgize for the photo. Half the bag has mysteriously disappeared.
  • You can also get them in smaller bags at London Drugs. I’ve also seen them at Dollar Tree.
  • I got my black sea salt directly from Maui. It is definitely worth the trip if you can go. If not, Silk Road Spice Merchant carries it in town. You don’t have to use black sea salt. But you should agree, it looks much better.
  • Plan on baking some extra. There will inevitably be some exploding caramels. Who can’t use some extra cookies?
  • These are going to make you a hit with all your friends. Don’t ask me how I know…
  • They freeze really well. Remember to separate the layers with wax paper.
Print Recipe
 Black Sea Salted Caramel Cookies
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat the oven to 375°F. Line two half sheet cookie pans with parchment paper or even better, Silpats.
  2. In a large mixing bowl, beat the butter and sugar until creamy.
  3. Add the egg, vanilla and milk; beat until mixed.
  4. In a medium bowl, combine the baking soda, baking powder, pudding mix, and flour.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
  6. Shape the cookie dough into one-inch balls. For each cookie, place a half a caramel candy in the center and wrap the cookie dough around the candy.
  7. Put the sea salt into a shallow dish. Dip the top of the cookie into the salt.
  8. Place the dough balls, with the bottom slightly flattened onto prepared cookie pans about 2 inches apart.
  9. Bake 10-12 minutes or until the cookie edges are light golden brown.
  10. Allow the cookies to cool 5 minutes before transferring to cooling racks to cool completely.
Recipe Notes

Adapted from http://www.littlebittybakes.com/2011/09/blue-ribbon-sea-salted-caramel-cookies/

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Repost: Matcha Cookies With Red Bean Paste

I’m looking for something a little different for my Christmas cookie exchange this year. I decided on matcha thumbprints with red bean paste. These cookies are the colours of the season, red and green. I love the asian influence; green tea and red bean paste. The original recipe ended up too dry, so I added egg white and water. I took out some of the sugar as the matcha was sweetened. It seemed affordable at $18 a bag, as the pure fetched $30 for a Chinese teacup sized amount. These turned out surprisingly well. For the cookie exchange, I will probably omit the red bean paste it it makes it a little messy to store.

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Post has been rewritten in a recipe friendly format. Originally posted on November 10, 2013.

Print Recipe
 Matcha Thumbprint Cookies With Red Bean Paste
Servings
cookies
Ingredients
Servings
cookies
Ingredients
Instructions
  1. In a medium bowl, sift together the flours, baking soda, matcha and salt.
  2. Using a stand mixer, cream together the butter and sugar until light and fluffy.
  3. Add the egg and vanilla and beat until combined. Scrape down the sides of the bowl and mix for another 30 seconds.
  4. On low speed, add the flour/matcha mixture and mix until fully incorporated. Add water if too dry.
  5. Form into a ball or disc and cover with plastic wrap. Refrigerate for 15 minutes.
  6. Preheat oven to 350F.
  7. Position rack in the middle of the oven.
  8. Roll the dough into 1-inch balls and bake them for 12 minutes.
  9. Remove from oven and make a dent in each cookie (you can use your thumb but I don’t like a burnt thumb so I used the back of a ½ tsp measure).
  10. Fill cookies with red bean paste.
  11. If you like your cookies crisper you can go for more time. These are still chewy in the middle.
  12. Remove cookies from oven and let cool on cookie sheets for 5 minutes. Transfer to a wire rack to finish cooling.
Recipe Notes

This recipe was modified and inspired from:

http://www.5thseasondesigns.com/2011/04/11/matcha-tea-always-makes-me-smile/

http://www.culinaryconcoctionsbypeabody.com/2009/01/28/thanks-for-caring/

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