Amy’s Heavenly Banana Pudding
Today’s offering is by our resident baker, Amy, who married two recipes into one with this Daebak dessert.
Bun Thit Nuong
This fresh dish was perfect for a warm, sunny, spring day, grilling on the grill, and so filling for our 3 hours of drama-watching! Marinating the meat overnight will make this dish pop!
Marinade:
- 1-2 stalks lemon grass
- 1 small chopped ginger root
- 3 TBS vegetable oil
- ¼ cup sugar
- 5 TBS fish sauce
- 1 tsp MSG
- 3 cloves garlic
- 1 shallot
- 1 key lime juiced
- 1-2 Thai chili peppers (optional)
Run through food processor until all is incorporated.
- 3.5 lbs Boneless roast beef thinly sliced.
Place in plastic bag and marinate meat overnight in the refrigerator.
Place on bar-b-que skewers and grill until fully cooked at 350 degrees Fahrenheit for about 7-10 minutes.
Sweet sauce:
- 2 large lemons
- 2 cups sugar
- 4 cups water
- ½ cup fish sauce
- 1 clove garlic, minced
Mix lemon juice from 2 large lemons with sugar, water, fish sauce and minced garlic, with 1 Thai pepper chopped for some extra heat (optional).
Boil rice noodles until cooked al dente. Exact time will depend on type of noodle used.
- Various fresh green herbs: Roughly chopped mint, cilantro, perilla.
- Dried fried onions
- Pickled shredded carrot in vinegar
- Pickled shredded daikon root in vinegar
- Bean sprout salad with sliced cucumbers and lettuce tossed together
- Sliced green mangos (not ripened)
Assemble in bowl, with bed of noodles, then the meat, then the various vegetables and sweet sauce.
Korean/Vietnamese Kimbap
So, you know how difficult rolling sushi rolls are, with those bamboo mat thingies? Well, this is EASY, when you do it with rice paper.
Ingredients:
Rice Paper, 1 cup cooked rice, Dried seaweed, 4 Eggs (made into an omelet or crape and cut into 1/2 inch x 4 inch strips), 1 large Carrot, Kimchi (of course), Imitation crab meat, barely cooked Spinach, and Korean red pepper paste (gochu-jang) *optional. Makes about 15 rolls.
Assembly (click on any picture):
