HoustonWok

Happy Bday to my wife and I.....

2010-08-08T11:24:00.000-07:00

Was it fate or was it coincidence that my Birthday falls in the same month and one day apart from my wife..How do you explain my sons birthday falling in the same month as his grandmother one day apart from hers? Don't you ever tell me there is no such thing as a soul mate, that there is no greater power who has written our destiny before our time and that we are living the life chapter by chapter filled with twisted plots and alternate endings....
Well somewhere in one of these twisted chapters without an end in sight, I guess it was also destined for me to be a foodie, which I believe by definition means a food lover, meat packer(no bruno), eating food for sport then bragging about the orgasms in my mouth....I also think being a foodie means our eyes are bigger than our stomachs, our eyes don't know the meaning of being nauseous and then falling into a food coma delivering us to our demise....
But it is the life that we live, the story that we choose to write or that has already been written hosted here by our fine food blogs. Now with that being said, it was a birthday that looked like a Thanksgiving Dinner, well...an Asian Thanksgiving dinner that is...Enjoy the display of food, I wish I could have invited you all, I would have cooked more but there is always next time.

Grandma's Homemade Egg Rolls(Cha Gio) Recipe coming soon

Vietnamese BBQ Pork(Thit Heo Nuong) Recipe coming soon

Thang Long Style Fish(Ca Thang Long) Recipe coming soon

Hip Pork Roast Recipe not included..Chef John Doe

Mayo Sauce Shrimp w/out the Walnuts

Original Recipe by Bee of RasaMalaysia

Sausage stir fry w/a side of Mexican Style Corn

2010-06-29T12:56:00.000-07:00

Growing up, I recall that I wasn't able to keep friends for very long, for some strange or odd reason, our family liked to move around a lot. No we weren't in the military, my father was already a Vietnam War vet,
and no we weren't rich, these moves I imagined were very costly. We grew up in a one bedroom 450sq ft apartment with walls so paper thin that you could hear the neighbors arguing about their extra marital affairs among other interesting topics. I guess we can conclude that it wasn't easy for my parents to settle in anywhere, we went from the "Hood" to the "Barrio" trying to find our niche. Despite constantly moving and not being able to establish a best friend that many children growing up had, the fact that I grew up bits and pieces of my life with different cultures had a large influence on who I am today. My tolerance, my understanding and most importantly appreciation for others cultures is incomparable to the average functional family....(i.e.we were extremely dysfunctional and my father was the ring leader in a 3 ring circus,we were nuts)

That being said my neighbors were Milton Martinez and Ricardo Hernandez, Mexican and Puerto Rican respectively. While most Vietnamese kids grew up only eating rice, I was introduced to the many Latino dishes and traditions. However a snack, one snack that I would buy almost everyday for $1 from the guy pushing the cart named Ricardo that didn't speak a word of English would change my life as I know it. I knew it as Mexican Corn or "Elotes." I would literally die and go to heaven w/each bite, boiled corn on the cob slathered w/butter, parmesan cheese and chile powder... Back then I didn't speak Spanish, Milton and Ricardo's mother didn't speak English, Milton and Ricardo weren't able to translate what the dishes were but as we foodies know it, food only has one language, and two words to affiliate themselves with, good or no good. Yes, the elements of our environment deemed it necessary to call our little neighborhood "The Barrio" which I assume is the Latino Hood and either its coincidence or ironic but why is every other guy in the "Barrio" name Ricardo? I still have yet to understand.... Anyhoo, the dishes I present to you guys today are simple, Latino inspired dishes w/an Asian twist, a fusion of sort, and I'll explain...

First we have Sausage stir fry w/bell peppers, portobello mushrooms,and red onions.(Chorizo con verduras)
and Mexican styled corn(Maiz Mexicano)

With regards to the Mexican styled corn, I didn't have corn on the cob therefore I used corn in a can which works just as well. The ladies in the trailer in front of Fiesta on Hwy 6 and Bellaire sell it this way but the corn makes it a little more fun.

Ingredients:
2 sausage links
few slices of bell peppers
few slices of portobello mushrooms
few slices of red onion
1 can of corn
3 table spoons of butter/margarine in a bottle preferably
chile powder and Parmesan cheese

Method for cooking:
In a wok/skillet heat up 2 table spoons of cooking oil, and add your sliced sausage links...(Chorizo would be best)
Cook thoroughly tossing and covering, once cooked add your vegetables and cover....
Once cooked it's best served w/rice or Corn tortilla's

For the corn....

I used the same wok but wiped off the oil from the sausage,

Add corn toss
Add butter
Add chile powder toss
Once it's heated up transfer to a plate and add additional butter if you wish,add your parmesan and you are now done....

I hope you enjoyed this article, take a bite out of my childhood favorites....

Chicken Mango Stir Fry

2010-05-31T07:40:00.000-07:00

Hola my wokkies....how's life been? I am sorry for the hiatus, like many of us, there has been a lot going on in my life, some of us handle stress better then others while some us rather crawl under a rock and hide. Too much to explain and perhaps not the right forum to do so, some of us go shopping to alleviate the stress, some of us smoke or do drugs, but like a true foodie, I EAT! This dish I present to you is nothing fancy, it just happened by chance, and for my recent liking of Mango's. For a long time I have never eaten a mango, and the one's I did eat were the one's my wife would share with me, you know, The unripe green sour mango's dipped in spicy salt??? If you don't know where I'm coming from I guess you have to be Vietnamese to understand, and specifically a Vietnamese girl/Woman who enjoys your sours, as for me, sour...not so much...

Needless to say, I enjoy a ripen sweet mango, like no tomorrow, and chicken, it compliments my desire to move away from red meat. Here is a recipe that will tickle your toe nails, so easy that it will make you want to drop your trousers and scream hallelujah!!!!

Ingredients:
1 chicken breat
1 mango
few pinches of black pepper
few pinches of salt
few pinches of MSG (MSG is not that bad for you M.S.G. make something good)
2 tablespoons of oyster sauce
Method
Slice your chicken breast and season w/black pepper,salt and MSG
Slice and prep your mango,cut like a turtle shell,it'll make it easier to peel off of the skin
Heat your wok
Add 1 tablespoons of cooking oil
Add chicken and stir until the edges are slightly browned
Add your oyster sauce
Add your mangoes and toss

You are now ready to serve, best if served w/rice you could also add red bell peppers to add color.
Enjoy....

Pineapple Fried Rice by Tran Can Cook

2010-04-23T07:54:00.000-07:00

Its safe to say that for a very, very long time, kitchen duties and cooking have been stereotyped as a job that belonged to women. Men were to break their back from 9-5, women were to be home makers, take care of the kids and have a nice cooked meal for their hubby's upon his arrival home from work. Well like it or not, times are changing and that mentality is a far cry from the society we live in today,...well in America at least. Women are C.E.O's and holding public offices, women are doing the great things that people like my grandmother could have only imagined doing when she was growing. With that being said, it leaves a void in an everyday aspect of life, for those of us who don't have a maid, or blessed to have Grandma or retired mother cook us a meal, it's a predicament that calls for a potential disaster! Help Houston we have problem, could you imagine having to live life eating fast food or microwavable dinners everyday???(SMH)

Of course not, here to bridge the gap, and to show the face to an ever changing cultural food revolution are Kevin and Viet Tran of Tran Can Cook. 6 videos in, a 2nd placing on a popular food network, and a glossary of Vietnamese influenced recipes, Kevin and Viet are here to bring sexy back to cooking. I am honored to be able to host a recipe courtesy of Kevin and Viet not to mention the interview transcript posted below, without further due, allow me to introduce you guys to TRAN CAN COOK

Tran Can Cook:Houston's up and coming Food Network Stars

Whats in a name?

Well how about Tran can Cook. Native Houstonians, Viet and Kevin Tran are two Vietnamese foodies that want to pass down their family recipes, but pass it down in a fun, easy, and entertaining way.

Kevin and Viet had humble beginnings with just starting a cooking show on YouTube to represent home style Vietnamese cuisine May 9th 2009. They both work full time jobs, but have always aspired to release their entrepreneurial spirit and believed that "Tran can Cook" is the key to brewing success. They have won second place out of thousands of applicants across the U.S. in Food Network's sister website (Food2) summer challenge. Although they missed the opportunity to meet the Food Network stars in NYC for the Food and Wine Festival, Food2 continued to reach out to TCC which resulted in a deal to post their web series on their website.

With the third largest Vietnamese population in the nation, Houston has a plethora of Vietnamese restaurants to express your inner kinky with food porn. From pan-Asian to Mo Mong, or hole in the wall restaurants like Que Huong, which are a few of TCC favorites, they have become devout connoisseurs of Vietnamese cuisines in Houston. The goal of their show is to bring great Vietnamese cuisine to your kitchen in an entertaining way like only Tran can Cook can....

What inspired you to do such a cooking show?

Kevin: Well when Viet told me about this idea of a cooking show, I immediately knew just the name for it. I remember watching Martin Yan's Can Cook in the early 90's and always admired his show. It just made sense to pay homage to my idol and use our same last names, follow his fun and educational cooking show

What can we look forward to from you guys in 2010?

After our success with the first contest we entered, we hope to get placed in our newest contest from NBC called "America's Next Great Restaurant where the grand prize is to have a restaurant chain in three different cities in which Bobby Flay will be the investor, judge, and mentor. We also plan to dish out 10 more episodes and finalize our website with a must have products such as TShirts,Aprons,and other unique TCC products.

Favorite cuisine and favorite dish?

Vietnamese cuisine of course! Not to be biased, but we believe it is a very unique cuisine that offers fresh and light ingredients that boasts a wide variety of flavors.

Kevin: My favorite dish is Mi Kho Xa Xiu(Dried noodle w/a side of chinese bbq pork)

Viet: My favorite dish is Mi Quang (Imperial Noodles)

Lucky ladies in any of your lives?

Viet answers for Kevin: All of his fans who are under 21 haha j/k eligible bachelor

Kevin answers for Viet: His fiance

If you could be a superhero, which superhero would best define the both of you?

Kevin: Colossus cause I'm a metal tool

Viet: Ironman-Living the capitalist lifestyle of Tony Starks and builds his own stuff.

Final Thought:

For the die hard foodies, we wouldn't mind making a career out of what we do, because we love what we do right? Eat, cook , show off and brag about how good it was. Living in the shadows of admiration for food network/travel channel stars like Anthony Bourdain and Andrew Zimmern both of whom have traveled to Vietnam numerous times. They represent an impeccable brand however, why isn't there a Food star that represents Vietnamese cuisine? Ming Tsai specializes in Chinese food, Iron Chef Morimoto specializes in Japanese, so where is the Vietnamese star?

Viet and Kevin Tran hope to bridge that gap, to be that star and continue to hand down their recipes one show at a time.

Special thanks to Kevin and Viet Tran for the opportunity and collaboration.

Pineapple fried Rice:

Ingredients:

3 cloves of Garlic

1/4 cup of onions

1/2 cup of Peas/carrots

2 links of sweet chinese sausage (Recommended,not required)

1 cooked chicken breast sliced

1-2 tbsp Brown sugar

one egg

1/4 cup of steamed green beans

1/2 cup of crushed pineapple in heavy syrup

1 tsp of Mushroom seasoning

1 tsp of Tumeric (Curry powder)

1/4 cup of raisins

4-5 cups of day old rice(recommended,but can be fresh steamed)

Method for cooking

Make sure you check back for updates frequently via the Tran can Cook Blog
Or watch their funny as all hell cooking instructional videos on YOUTUBE
Converse with them on Twitter
To Be continued........

Curry Lime Chicken (Its Grilling Season)

2010-04-17T10:33:00.000-07:00

If there were any season that is "a perfect time to kill" it would be Grilling season! What's more perfect then the aroma of a succulent, well seasoned, give you that dirty feeling, that guilty feeling that something this good should be illegal, fine cut of meat. Block out any other thoughts you have for just one moment and focus on this picture I paint if you will; Your grill is prepped, charcoal is lit, you take your meat that has been marinated overnight out of the fridge, slap it on grill like a pair of hot cakes, and listen to the sound of serenity, that sizzle. Your neighbors are looking over the fence only to ask "What is that on your grill it smells so good?" With deep pride, and in your wise guy voice you respond "If I tell you, I'd have to kill you."hungry yet?

Here's a recipe that's been with my family for years! One of the few dishes that Mama Wok knows how to cook, as sad as it sounds Mama Wok doesn't know how to cook elaborate dishes,she really doesn't! Our curry lime chicken is almost indescribable other then delicious., so good it'll make a vegan want to take a bite out of your breast,chicken breast that is. However, when you think of lime, you may think sour but this is far from sour, the lime just gives it that aroma, that zing in each bite.

Ingredients:

6 pieces of chicken or preferably chicken thighs
1 1/2 lime
3 cloves of garlic (please dice,mince)
2 tablespoons of sugar
1 tablespoon and an extra pinch of salt
Generous amount of Curry powder (This adds color)
Half of jalapeno sliced the long way
1/2 tea spoon of msg (not too much)

Method

Wash your chicken, I used chicken thigh because it doesn't dry out as easily as the breast
Cut 2 slits into your chicken just to ensure that it is cooked all the way through
Add off the above ingredients, squeeze your lime,add your garlic,sugar,salt,msg
Here comes' the pain!!You should always wear gloves when you do this, with your hands, toss the chicken around adding a light squeeze to each thigh/breast.
Allow the chicken to marinate 24hrs in your fridge for best results
Grilling time!

After 24 hours of marinade your batch should like this below. You can use the leftover juices to brush onto your thighs/breast during grilling.

Serve w/rice, french fries, an over easy egg, this dish goes well with just about anything.
Bon Appetit!

Umma's Stuffed Peppers Korean Style by Hae Jin

2010-04-09T08:00:00.000-07:00

(photo courtesy of Hae Jin)

It's been a little over a year since I began The HoustonWok, I've had my ups and downs,days where I contemplated the curtain call. I 've asked myself, "Why am I devoting so much energy into this for?" My writing abilities are nowhere near as perfect as Anthony Bourdain, Amy Cao or some of my local heros such as Katherine Shilcutt of HoustonPress, or Albert N. of Htownchowdown, and certainly I don't have the time to build a glossary of recipes as some of the top blogs out there.

But it's the priceless intangibles that kept me going, the what seems to be unconditional friendships and love for food that we all share. The compelling stories that are told through food, the history of the recipes and certainly the efforts that go into earning our viewers interest.

Today, I introduce to you a special recipe from a fellow blogger and dear friend Hae Jin of Yobodish.com I met Ms Hae Jin some months ago through this wonderful world of Blogosphere. A genuine,sweet, person she is with a glossary of traditional Korean recipes that have been w/her family "for generations" I have cooked a few of my favorite Korean dishes using her recipes and let me tell me you, her Kalbi(Korean Bbq short ribs) are the second coming. She's got quite a compelling family story and a book on the way called "Goodbye Joe". However if you're just in the business for food, especially Korean cuisine, you've found the right lady. Ms. Hae Jin shares with us her lovely Umma's Stuffed Peppers, please give her a warm welcome. She can be reached via twitter @Haejn or her lovely blog Yobodish.

Umma’s Stuffed Peppers, Korean Style

Ingredients

· 25-30 green hot finger peppers, cut in half and seeded

· 1/2 Pound Lean Ground Beef

· 1/2 Pound Lean Ground Pork

· 8 Cloves garlic, minced

· 1 Medium red onion, diced

· 1 Carrot, diced

· 2 Teaspoons ground black pepper

· 1 Teaspoon beef dashida

· 1 Tablespoon salt

· 3 Scallions, chopped

· 1-2 Cup(s) all-purpose flour

· 4-5 Eggs, beaten

· 1/3 Cup vegetable

Directions:
Wash the peppers, Cut them in half and clean out the seeds. Be sure to wear plastic/disposable gloves to protect your fingers and never touch your eyes after working w/peppers. Make sure the peppers are dry,now set aside.

Stuffing
In a large mixing bowl, add the beef, pork, garlic, onion, carrots, black pepper, dashida and salt. Roll up your sleeves and get your hands in there. Mix until thoroughly combined. Add the scallions and fold several times.

Stuff the peppers with the mixture taking care to evenly spread the stuffing from one end of the pepper to the other. Press down gently and flatten. You don’t want to overstuff the peppers.

4.Pour the flour on a large platter. Gently roll the stuffed peppers and coat. Shake off excess flour.

Heat a griddle or a frying pan on medium heat and coat with vegetable oil. Dip the peppers in the egg and let the excess egg drip off before placing the peppers on the griddle. Make sure the peppers are evenly spread across the griddle or pan and not touching. You don’t want them sticking to each other. Let them cook for about 2-3 minutes on one side, or until they’re golden brown. Flip and repeat.

Transfer to a plate lined with paper towels and let them rest for a few minutes. Serve with dipping sauce.

Dipping Sauce
Ingredients
·         2 Tablespoons soy sauce
·         1 Teaspoon vinegar
·         1 Tablespoon red pepper powder (kochu garu)
      1 Teaspoon toasted sesame seeds

Thank you Ms.Hae Jin for this wonderful recipe, I am honored that you would share a secret from your family vault with the Wokkies...
Meet Ms. Hae Jin,click on her photo for a direct link to her twitter page

Vietnamese Egg Drop Soup

2010-04-06T12:23:00.000-07:00

On a less then stellar day, the temperature is below 60, slight over cast w/a light sprinkle of rain can make even the hardest worker feel a bit sluggish. Top that off w/being away from the family in a such a depressing city, I find myself searching for my sweet surrender. In this case, I was in need or something warm, a soup that I could slurp as loudly as I wanted to as if nobody was watching me, and even if you were listening or watching, who cares, this is my life, this is my bowl of soup.

When you think of egg drop soup, I will more then guarantee that you are thinking of that really commercial, cross between pudding and yellow water in the Chinese buffets. Sorry to disappoint you but this is not that, far from it actually, this is filet mignon compared to the other guys. Here you will find tomatoes that has been seared w/shallots, tofu, and dried shrimps. How could anyone ask for more? To my surprise this has got to be the easiest soup since opening up a can of campbells.

Ingredients
1 tbl spoons of cooking oil
3 tomatoes/cut in quarters
1 shallot minced
2 cans of chicken broth
1 cup of water
2 tablespoons of fish sauce
pinch of msg/flavor enhancer
Tofu
2 eggs beat
2 strands of green onions sliced

Method of cooking
In a small pot add oil
add minced shallots
add your tomatoes/seer
add your chicken broth/water
allow to come to a boil
pour in your beat eggs
add,msg,fish sauce
add your tofu
add your onions

Enjoy Bon Apetit
Yours truly
Houston Hero

Pork Belly Stir Fry (Thit Heo Quay xao)

2010-03-25T13:21:00.000-07:00

Is anyone else experiencing the swine flu as I am? No I am not talking about the kind that is hazardous to your health, the kind of fever you get from eating such a wonderful dish such as this....

Many times over during the day,night, and in between, I find myself scouring the fridge for something to eat. I might not even be hungry, perhaps drowning in boredom and therefore I substitute my boredom for food adventures. Too lazy to prep, too frugal to go out and buy something so where does that leave me? Recycling my left overs into a 5 star meal, well at least in my eyes.... What I have here is roasted pork belly stir fried w/leftover asparagus, how can I let a good meal go to waste? Perhaps my ingenuity saved me from having Ramen for dinner, I don't know,maybe its just me but I feel I am way past ramen w/an egg for dinner. Let me show you how I worked my leftovers into a halfway decent dinner:

Ingredients:
Left over roasted pork belly (this could be found at your local Asian grocery store)
Left over asparagus
2 tablespoons of cooking oil
3 tablespoons of soy sauce
2 tablespoons of brown sugar
1 tablespoons of black pepper
1/4 teaspoon of Chinese 5 spice powder(optional)

Method for cooking:

Heat your wok/skillet
Add cooking oil
Add your pork
Add brown sugar
add 5 spice
Add soy sauce
Toss in your wok/your spatula
Add your already cooked asparagus
Taste,add and adjust to your likings
Add black pepper serve w/rice

Enjoy, Bon Apetit!

Chicken fusion Pho(Pho Ga) Friend or Pho

2010-03-21T08:46:00.000-07:00

If there were any rules to cooking, the main rule would be,make a delicious dish, rule #2, leave a lasting impression and rule #3, follow rule #1. Pho has been in our Vietnamese culture ever since Buddha was in elementary school (exaggeration) and has been done over countless times. A touch of this, a little extra of that, but without fail, the broth is always made the same. Beef pho, you use beef bones, Chicken pho, you use a chicken or in this case, I used a game hen, which actually turned out better then I thought.
The aroma packs a punch and if done right, you could smell the stock from a few blocks down. However the best sensation after the anticipation is the first slurp of broth followed by your noodles...AHHH don't bring me down from my high... I created this Pho to take part in our foodie community hosted by Ms. Eleanor aka WOKSTAR who asked for us to create our own unique Pho.
Heres the breakdown, a Chicken Pho w/baby corns and pea pods, a fusion without losing its core roots.
Ingredients
Servings 2-4
3.5 quarts of water
1 small cornish game hen
1 large knob of ginger
2 tablespoons of whole dried aniiseeeds(shaped liked a 5star)
2 tablespoons of cardamon seeds
1 large yellow onion
4 sticks of cinnamon
2 centimeter long rock sugar
2 tablespoons of fish sauce
1 cube of pho seasoning (If you had this,no need for MSG)
a handful of baby corn/peapods
1 pack of Pho Noodles known as Banh Pho Tuoi
Garnishments
Cilantro
Onions
Basil
Red Onions
Fresh bean sprouts
Lime
Method for cooking
Slice your ginger knob in 2-3 pieces
Slightly grill over the fire
Bring a pot of water to a boil 3.5quarts
Add your cornish hen
add all of the seasoning minus the vegetables
Allow your hen to cook all the way through roughly 45 minutes to an hour
Pick the hen out of the broth,slice the meat off saving the bones.
Throw your bones back in the broth, and simmer for another 2 hours
Watch your broth for the soup base will evaporate,add more water to maintain your 3.5 quarts of water.
Taste and adjust your seasonings accordingly.
Once done make sure to clean out your broth by scooping out the seasonings,bones,ginger etc...
Now add your vegetables,once they are soft/cooked you are done

Cook your noodles and you are ready to serve
Don't forget your hoisin sauce and our all purpose Siracha sauce
(Please note to scoop out the dirty skim from the broth while simmering it will have a brownish/grayish look to it)

Vegetarian Fried Rice/Com Chien Chay (Got rice?)

2010-03-18T00:02:00.000-07:00

Food oh Food,oh how do we live without you on this planet earth, whether a vegan or a carnivore, food...,it brings us all together but can drive us all our separate ways once we sub categorize our cultures,preferences, meat or no meat, chicken or rare beef, we foodies are all connected by six degrees of separation, connected by our hunger but segregated by something so simple as smell. Are we propagandist, or servants of food porn? What is our true ideology if we can't find common ground? You eat beef but won't eat pork? Well I have just the answer, how can we continue to write a revolution if we can't agree on our vision. However we can agree that we all eat rice, yellow rice, brown rice, boiled soggy or cooked dry, my interpretation of vegetarian friendly fried rice will serve us all us justice.

Explosive flavor down to the last grain, this concoction will make you want to lick your bowl/plate clean, I know, I may be a bit unconventional but isn't this why you guys love me?

Ingredients:
2 cups of cooked rice
1 minced garlic
half a pepper diced
half a yellow onion diced
1 egg
a handful of cooked pea pods/sliced in half
a handful of bean sprouts
2 tablespoons of sliced pineapples
2 tablespoons of vegetarian stir fry sauce(Mushroom shitake)
1 teaspoon of salt
2 tablespoons of vegetarian soy sauce
1 teaspoon of curry powder
1/2 tablespoon of black pepper
1/2 teaspoon of msg

Method for cooking
*Crack an egg over your white rice and stir evenly.(This is so your rice doesn't clump together and is evenly broken post cooking)

*add 2 tablespoons of oil in your wok
*add the minced garlic allow it to pick up aroma
*add your rice,toss,add all of the seasoning minus the stir fry sauce and black pepper
*separate the rice and add bell pepper/onion/pea pod
*add your vegetarian stir fry sauce
*toss everything together
*separate the rice for the last time, add the pineapple/bean sprouts.Toss

Adjust your seasonings according,should you like more soy sauce,vegetarian sauce etc...

Enjoy

Grilled Pork (Bun Thit Nuong) "Wilbur Saves the Day"

2010-03-11T21:16:00.000-08:00

They call it swine, pork, the other white meat, the "How could you eat Wilbur" but no matter the name, we Vietnamese consume our fair share of this all purpose pig. Perhaps if you've ever been to Vietnam you'd understand, when you see the cows,they are all bones and skin. Beef was scarce, and the beef that we did get from the market was questionable, you didn't know if you were getting ox or water buffalo not to mention the texture was tougher then rubber. That being said beef was never first choice on the menu and besides, we were a coastal country, if we didn't catch our food from the sea,ocean or river, we bred it. Pigs were much cheaper to maintain, as we all may be aware, they'll eat just about anything and that is why swine is commonly used in our dishes. Ever had authentic "Bun Bo Hue" ? You would find jelloed pig blood,pigs feet among others, most of us in the U.S. get the watered down version.Now if you haven't closed my blog yet and or feeling a bit nauseous, here comes the pain! In utter pleasure I present to you a HoustonWok favorite, grilled pork, joined by vermicelli, fresh garnishment with Nuoc Cham of which I call a splash of Bliss. Thit Heo Nuong could be eaten with rice or eaten with a french baguette but that'll be another post to come in the near future.

Ingredients
1 pack of Chow Ching rice stick noodles
1 pound of pork thinly sliced
2 tablespoons of sugar
1/2 teaspoon of salt
2 tablespoons of nuoc mam(fish sauce)
2 small knobs of garlic minced
1 small shallot minced
1 teaspoon of sesame oil
2 tablespoons of caramel for color(optional)
1 tablespoon of black pepper

Garnishments
Fresh bean sprouts
Spearmint leaves
Basil leaves
Cilantro

Method for cooking the Pork

Thinly slice your cut of pork preferably 1/4 inch
Marinate your pork with everything above best if overnight and place it onto skewers so that it doesn't fall through the grill.
Now I prefer to grill this over mesquite coal but if it's cold where you are or a grill is non conducive to your living quarters, then you could use your stove and broil this on high for about 30 minutes. Please make sure you check on it and turn it half way through.
Follow the instructions on the package of vermicelli on the proper way to cook.
Make the Nuoc Cham, now although I don't have my own recipe, allow me to refer you guys to my Friend Bee of RasaMalaysia who has a wonderful Blog and awesome method for making Nuoc Cham

Now you are ready to enjoy "Bun Thit Nuong (Grilled pork w/Vermicelli) like a true Vietnamese.

Edomae Houston "Searching for an Ounce of Greatness"

2010-03-03T19:34:00.000-08:00

In search of my pure bliss or perhaps just an ounce of greatness, that melt in your mouth non bubble gumish sushi but instead I think I finally found the key to heaven. I've been around the block America, and I've dined with the best at the best as if I were the last member of the "Rat Pack." Since I've set foot on Houston soil, it wasn't hard to fall in love with the food scene. Contrary to belief, some would say Houston has no food scene, and that we are a city of Chain owned restaurants. But the pessimist are absolutely wrong. Although it depends on what you are looking, we offer a wide variety of cuisines. Now if you are anything like me, you know that sushi does a body good, I mean look at the Japanese for crying out loud! They have the longest life span in all of the world. Rich in protein, melt in your mouth, steam coming out the nose like a fiery Godzilla from a nice healthy dip of Wasabi. I am talking about a fresh cut of sushi, I've been to a few in Houston, I've written about a few of them, but finally, finally I have found the one. Here we are, Edomae Sushi Houston, located in the heart of the Westchse District right off of Westheimer and Old Westheimer. A must try, a fresh cut, inexpensive plate
of uncooked fish. The ambiance is seductively lustrous, the decor is like no other, as you can see from the pictures I posted below. I've attached a menu and named the dishes in my photos to clear any potential confusion. This isn't a fusion restaurant, this is straight up Nippon, you could thank me later for the recommendation.

Deeper than Noodles and Fish Sauce pt.1

2010-02-25T05:56:00.001-08:00

We're making our descend into mainstream America, into the hearts and stomachs of the relatives of our Fore Fathers . Our dishes have a unique taste and perhaps some are acquired, never the less, the food scene doesn't go without contributions from our culture and thats a fact. I am talking about Vietnamese food in America, thats right, I am talking about Pho(Rice Noodle Soup), Com Tam(Broken Rice dishes), Bun Bo Hue(Imperial Noodles), Banh Xeo(Sizzling Crepes) Bo Luc Lac(Shaking Beef) as few of the very commercial, very common dishes that we order everyday.

Photo Courtesy of WanderingChopsticks

But what exactly is Vietnamese food?
Is it the fact that the dishes are cooked by Vietnamese and therefore making it Vietnamese food? Is it the fact that we use fish sauce and freely sprinkle MSG in our dishes? To understand the existence of Vietnamese food, you have to understand the history of the Vietnamese people. and the many cultural influences. In a nutshell, the existence of VN started 2700 years ago, after about 10 different occupations(Exaggeration),20 different dynasties and 1000 years worth of war, we became "The Vietnamese People," and although the ideology isn't one thats shared by everyone, we are still our own people.

However, I am not here to talk about Govt.parties, one particular ideology, or the sabotage of another, I am here to talk about common ground. Sure, the lemon grass based broths of Bun Bo Hue, the Vietnamese mints, basil, bean sprouts and chewy meatballs in our Pho may set us apart. Yes we may stake our claim that, we The Vietnamese invented the concept of making Fish Sauce while stating that we improved humanity by providing another alternative to salt. But it's much deeper than that, lets look past the potential of all the Glitz and glamor, lets dig deep, past the fancy decor and the chandeliers to the heart of the lion. It's the intimacy of communal dining. It's the gestures of squeezing the lime into your dining partners Pho, its the scooping of an entree for your Grandma who's sitting across the table, it's the chatter, the laughter, the clinging from the glasses of beers and everyone at the table in Vietnamese saying "vo"(jump in).

So what is Vietnamese Food?

It's a matter of CULTURAL IDENTITY,NATIONAL PRIDE, IT'S A WAY OF LIFE.It's a celebration and a way of showing appreciation for hard work, for love sweat and tears, for we all are in some way shape or form, lost souls in a foreign land. Sometimes misunderstood, but always appreciative for our blessings. For our ancestors who grew up with humble beginnings, and all we had was good food to make a living. Just know, that when you dine Vietnamese, you are not only taking a bite out of Vietnamese food, you are taking a bite of our history, our culture, recipes handed down from generation to generation, from mothers kitchen to your heart. For every sip of soup from your soup spoon came hours of preparation literally, for every orgasmic feeling you acquire from dipping your egg roll in fish sauce(Nuoc Cham) wasn't without months of fermenting. Nothing is without purpose and I can especially say this about our food, we don't eat to just get full, we do not cook these dishes to only fulfill our selfish desires, but to be able to look past where we are, what we escaped to bring a smile to you and our families faces. To close our eyes with every bite, and reminisce of an ambiance that once was, of sitting in the streets, people watching, hearing the mopeds zoom by, listening to the serene sound of the sizzle from the kitchen. The aroma just tackles your senses building anticipation for that warm bowl of history. An inexpensive commodity for a taste of something so monumental to us, is absolutely priceless. Living in a foreign land that I was born into, I call this place home before all, and although I enjoy my fair share of burgers, at the end of the day, when its all said and done, bury me in my Vietnamese heritage along side a bowl of rice and fish sauce.....I just wouldn't have it any other way

Special Thanks to Miss WC for allowing me to use her photo of Bun Bo Hue...
and make sure you click on her photo or the link provided for her delicious recipe.
Stay tuned for part 2 as I discuss Vietnamese food in Houston
Thoughts????

Banh Bao Recipe (the SkimmyJeans way)

2010-02-16T09:52:00.000-08:00

She's got a catchy name, a spunky personality, and heart of a charitable army. Her fashion sense is trendy but more importantly her taste for great food shines like a 30 qt Diamond Grill.Depending on where you met this young lady, you may know her as Hannah, or my personal favorite @SkimmyJeans. Twitterverse has been absolutely kind to me, as this is where Skimmyjeans and I first bonded over food and fashion. Without further due, Ms.SkimmyJeans is providing my wokkies with her Banh Bao pronounced (Bun Bow) recipe. Little does she know I once entered in a Bun Bao eating contest failing miserably to someone who ate 15 of these but still is on of my favorite snack list. A steamed bun with pork filling, quail eggs, and a bite of love. I introduce to you, Hannah aka @SkimmyJeans, please give her a warm welcome and visit her Twitter page and her fashion blog.

Every week I would look forward to after church school, when I would buy my home-cooked Vietnamese snack in the cafeteria. From spring rolls, egg rolls, rice plates, to pho, the top pick was banh bao (a sweet fluffy roll filled with pork, Chinese sausage, egg, and mushrooms). I would happily hold my bun, and skip away to devour it. Then one day when I was twelve, a kid told all of us that the church banh bao was made from dog meat. Logically I knew it wasn’t true, but I found my eyes shifting toward my meaty roll, and back to the stray dogs in the parking lot. Hence, my banh bao bliss came to an end. I came home and asked my Mom how to make it. With no idea, she handed me the bag of banh bao flour and told me to read the instructions. Since twelve I have produced masses of batches with much trial and error. Through this I learned it’s a fun snack to make with limitless possibilities. There aren’t any rules to what has to be in each one, so I’ve tweaked the recipe with my personal favorites touches. Feel free to add more or less of the things you enjoy most. I’ve had the wonderful opportunity to personally share my recipe with many friends, and I’m very humbled to share it with everyone. Enjoy!

Ingredients:
2 bags of banh bao flour
¾ cup sugar
½ cup milk
½ cup half & half
1 pound ground pork
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 tablespoons fish sauce
2 shallots minced
3 Chinese Sausages (cut into thin circles)
4 hard boiled eggs (cut into quarters)
1 cup shitake mushrooms
parchment paper

Though this recipe may appear complicated, it’s quick when you get the hang of it. Plus it’s worth it to have such a tasty sweet and salty snack that is insured to be dog-free (hehe).

Mix one bag of flour with the sugar and stir well to distribute sugar evenly. Then add milk and half & half. Stir with a ladle until it gets thick enough to start kneading with your hands. If you notice the dough is still sticky, sprinkle in more flour (the second bag comes handy). Work the dough until it becomes a good consistency, and cover for 30 minutes.

I use this time to prepare and cut other ingredients. Add pork meat, oyster sauce, soy sauce, fish sauce, and shallots together, mixing well. Black pepper and garlic powder can be added to liking.

Now the fun part: separate dough into 11 smaller balls. On a floured surface, spread a dough ball and flatten it out thinly. Then take a small amount of meat in your palm placing the egg slice in the middle, closing your hand to wrap the meat around the egg. Roll this meat ball on the flour surface to prevent the inside bun from getting soggy when you cook it. Place ball onto your spread dough and add 3-4 slivers of both mushroom and sausage. Then take the opposite ends of the dough, bring them together at the top, and pinch them closed. Repeat until all ends of the bun are closed at the top. This isn’t an art contest, so as long as it’s closed we’re happy!

Last you place all buns onto small squares of parchment paper, and then into a steamer. To make buns appear whiter, you can add a tablespoon of vinegar into the steamer water. Buns should be steamed for 30 minutes, or until cooked. Voila, you’re officially a banh bao champion!

This recipe was truly heaven sent, I love Banh Baos as I am sure many of you do as well. Thank you Ms.Skimmy JEAN Hannah for sharing this recipe with us all. Please make sure you guys leave a comment or visit Ms.Hannahs twitter page. Click on the photo below, and here she is Ladies and Gentlemen;

Tropical Sangria Monkee's Way

2010-02-04T09:07:00.000-08:00

My fellow Foodies around the world, I might have mentioned this earlier way back when somewhere on twitter that I was going to take The HoustonWok towards a new direction for 2010. I wanted to bring to light the many aspects of food,culture and beverage on a micro level. Introducing guest bloggers, taking you guys directly into the kitchen, the heart of the lion and the brain of the Chef. That being said, I would like to introduce you guys to a dear dear friend of mine. Artistically talented, kind hearted, with an appetite for the finer things in life, Feline of Monkees Tummy and Sushi Monkee . Here is a drink thats to die for, Feline is offering you her fine concoction of home made Tropical Sangria. Paul Revere would roll over in his grave for a sip of this. Posted below are her instructions, her remedy for a good fix, you might not be in the Tropics right now, but you sure can drink like you are. Also don't forget to pay her a visit and say hello, she's a true RockStar!

Ingredients

2 - 750ml-bottle of dry white wine (I used the cheap kind, $3 bucks Chuck from Trader's Joe, but you can use any boxed wine also. there's no need for you to go fancy here)

1 - 750ml-bottle of vodka
2 - 20.oz cans of lychee w/the syrup like here http://www.amazon.com/gp/product/B0002QEIXM

3 - jars of mix tropical fruit from Dole ( WITH syrup) http://www.dole.com/EatRightLanding /EatRtProductIndex/Fruits/PackagedFruits/PackagedFruitDetails/tabid/590/Default.aspx?contentid=10377
2 - Oranges (sliced)

Mix all together (with all syrup,) put oranges in last and let sit for 2-3hours+
Chill in the fridge or drink with ice.

The recipe actually fits in my 6qt jar so adjust it if you want to make a smaller one. Also I got the dispenser here, so cheap! ONLY $20 http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=16521159

Since I didn't use any fresh fruit or anything bubbly my sangria actually last 2 weeks in the fridge (heh when I ran out of the juice I just put 2 more bottle of wine in with the rest of the fruit...still pretty yummi)
The beautiful part of this recipe is that you don't have to wait for 8hours+ for the alcohol to soak into the fruit to enjoy it. The canned fruit will speed up the process for you. One might think using fresh fruit would be better, but ONE WAS WRONG, and ONE HAD TO DRINK SANGRIA THAT TASTED LIKE ROTTEN FRUIT...That was totally NOT my experiences btw *shifty eyes*

Also what makes this monkee's style? THE VODKA OF COURSE!!! Hellloooo extra alcohol :P if you only use the white wine it will NOT be as good. Trust me on that one....I might not know much about fruit, but alcohol? I KNOW!

Enjoy!

Féline Lo

A Positive Attitude may not solve all your problems, but It will annoy enough people to make it worth the effort - Herm Albright

Diclosure: Also please note that you don't have to use all the bottles of wine & vodka heh you can make it much smaller just remember ratio 1:2, 1 part vodka, 2 part wine :P

Kim Son Cafe (Eldrige and Briar Forrest)

2010-02-02T17:26:00.000-08:00

The anticipation of the Grand Opening of Kim Son Cafe left me without disappointment. The Kim Son family are no strangers to the Texas Mantra of "Everything is bigger in Texas" With restaurants located in Sugarland,Downtown, and the most VISIBLE being on Bellaire BLVD. Their franchise have prided themselves on the delivery of quality, family oriented restaurants catering dishes that could make you melt like an ice cream cone sitting outside in 100 degree Texas weather. Introducing the newest addition to their chain of restaurants, The Cafe located on Eldridge just before you get to Briar Forrest if you were heading North towards Briar Forrest. The atmosphere was cozy, and tad bit romantic, just how a cafe should be. The service courtesy of "Ben" made our dining experience a pleasant one. I never had to ask for my water to be refilled, if there were crumbs on my table, he made sure they were immediately wiped off, and I never had to wonder where my waiter was. We felt like a real VIP here. Their menu however is not a full restaurant menu as it is meant to cater to the many firms around this area for lunch. Quick, simple, and delicious fixes for the hungry. Their wine and spirits menu however left me impressed, they offered a wide array of beverages. Everything from Chardonay,Champagne to a simple Heineken (The Vietnamese drink of Choice lol)

The first up were the appetizers which included a nice selection of greens with a small bowl of miso soup.

This was the best dish by far of all the selections, the grilled chicken was grilled to perfections while the garnishments left our month feeling fresh and tingling.

Quick and easy, I personally felt I could've made this better at home however, while at work, this plate serves justice.

Perhaps one of my favorite noodle dishes, Singapore Noodles accompanied by shrimp,vegetables and bbq pork.

Pad Thai for those who are not sure is a Thai dish cooked with Rice Noodles,Chicken/beef/Pork meat of choice tossed with a special Thai sauce which involves peanut butter. Sorry America/International world, I haven't quite accumulated enough talent to make the Thai Peanut sauce yet. If you are allergic to peanuts, I high recommend you stay far away from this dish.

Foodies, I live to eat, I eat to taste every single flavor until my taste buds climax, until I am delighted and my stomach is full. Just to wake up tomorrow and do it all over again. However, don't be fooled, I didn't eat all of this by myself, you were probably wondering, we had a few people with us thank god, or else I'd have alot of take out. Until next time America/International World, thank you for stopping by, live learn love LETS GET IT!!!!

1809 Eldridge Pkwy, Houston TX, 77077, 281.597.9191

Spicy Tomato Soup (the HOUSTONWOK way)

2010-01-31T12:49:00.000-08:00

It's been unusually cold in Houston lately, or is it that we get so clustered with HUMIDITY during the summer that our body goes into temperature shock when our lovely city hits the 30's? Needless to say, it's been unbearably cold and I can tell by the way my blokes/blokettes on twitterverse have been raving about the weather, and not necessarily in the positive light . There is nothing greater then a nice bowl of warm bliss after freezing your mittens off while out there grinding for your family. I tweeted yesterday "Dont Cheat yourself, Treat yourself, hard work doesn't always mean instant gratification,but through consistency, it always pays off." Case in point, I am very family oriented, I love to see my son smile, and love making my wife happy by being her loving husband, his loving father. I was literally taken to the gates of Heaven with each sip, it's love gone right, coming home to a bowl of homemade Spicy Tomato Soup. Now if you don't have someone to come home to, then perhaps you could only imagine what it feels like, but in the absence of such priceless commodities, there is no doubt that this soup will warm your gastronomic insides. For my blokes who feels like they can't toast bread without burning it, or my blokettes who were raised a princess and have never cooked a meal in your life, here's a simple solution, relatively easy, EXTREMELY DELICIOUS. Lets Get it!!!

Ingredients:

4-5 Cups of water

1/4 cup of Tomato Sauce(More or less depending on texture,if u want it thicker,add more)

Green Peas

Corn

Diced carrots

Diced onions

Diced jalapeno peppers(Use your discretion as to how much,if you don't like it spicy, omit the peppers)

1 teaspoon of MSG

1 tablespoon of sugar

1/2tablespoon of salt

Black pepper(Use as needed)

Method

1.Bring water to a boil

2.Add the green peas/carrots and corn

3.Add the seasonings

4.Taste and adjust to your likings by adding a pinch more or less of seasonings

You could get fancy and add more vegetables, rice, and cilantro, the choice is yours. But you want to make sure your carrots are soft, this is how you will know if your soup is done. This isn't Progresso America, this is Home Made, it just wouldn't be same if I opened a can of soup and heated it up on the stove, now would it.

Ginger Chicken Stir Fry/Ga xao Gung

2010-01-27T11:41:00.000-08:00

America and the international community, have you ever sat back and just asked yourself, what in the world could you absolutely not live without? Well I have, and a few things that topped my list were family and a NICE COOKED MEAL. Yes a cooked meal with a nice steaming bowl of white rice, a staple of our Asian heritage accompanied by a savory variation of meats (Chicken,Fish,Pork,Beef)Dont get creative America. I love rice, and although I grew up on McDonalds as an American born Vietnamese, I can't liv

e a day without rice being involved in at least one the three times that I eat each day. Cooking eggs with bacon?GOT RICE? Cooking Buffalo Wings for the superbowl? Great Got Rice? I tell you, don't let me attend an American wedding where they are throwing rice at the Groom and Bride, because in my pocket will be a ziploc bag ready to catch it, Rice is to me is what Potatoes are to the meat and potatoes kind of person. Can you imagine throwing French Fries or Potatoes for that matter at someone for a happy occasion? I still have never understood the concept, never the less, today I offer you my fix on Ginger Chicken Stir Fry.

Ingredients:

1Chicken Breast(Small Cuts)

Oyster sauce(Save for the stir fry)

3-4 tablespoons of water

1 tablespoon of garlic 1/2 for marinade 1/2 for stir fry

2 tablespoons of cooking oil

A Wok or Skillet

Marinade in

1 knob of ginger(Cut the long way)

2 strands of green chive onions

1 small yellow onion sliced

A few jalapenos sliced for the stir fry

1/2 tablespoon of minced garlic

1 tablespoon of sugar

1/2 teaspoon of MSG

1 teaspoon of salt

1/2 teaspoon of Fish Sauce(Optional)

Cooking Method

America if you don't have a Wok by now and you like to cook Asian food, I'd recommend you get one, it just makes the experience that much more fun and brings the whole Asian Ambiance to your cooking.

1.In a wok add your oil and allow it to get hot,which doesn't take long

2. Add your garlic, once the aroma builds

3. Add your chicken toss til it is white on both sides

4. Add a pinch more of salt/sugar

5.Add your water(this will help to keep the chkn tender)

6.Add about 2 tablespoons worth of oyster sauce

7.Add your Jalapenos toss it all together

ATTN:Adjust the seasonings to your likings, I've learned from a real cook that a real cook always taste their food while still in the wok to make sure it's right. Proceed with caution so that you don't burn your tender lips leading to your cooking experience being a disaster. Just add a pinch more or a pinch less depending on your taste. America and across the International World, it's been a pleasure serving you Cheers to all.

Stir Fry Ground Pork and Wilted watercress(Thit Heo bam,Salat song xao)

2010-01-23T23:21:00.000-08:00

I've come a long ways since the days of spam,eggs and rice with a splash of tabasco sauce. I am sure for many that concoction took you down memory lane,ahh yes the days of not knowing how to cook are long gone. But the laziness still resides in my bloodstream. Never the less, in my latest rendition of "Food Porn, Dine Responsibly" I whipped up a nice dish to accompany the chicken broth with a splash of love (butter) cooked rice. Here's a dish I present to you, perhaps the laziest dish I've ever put together, however if time is short, hunger is exploding through the roof, this will serve you justice.

Ingredients

1/2 pd of ground pork

2-3table spoons of garlic chili hot sauce

3-4table spoons of hoisin sauce

2 tablespoons of oyster sauce

1/2 teaspoon of msg

1 tablespoon of minced garlic

1 small batch of watercress

1 egg

2 green chive onions

Method for cooking

1. Crack the egg into your ground pork

2. Add the Hoisin and Chili Garlic sauce

3. add the teaspoon of msg

4. Mix thoroughly by stirring in a mixing bowl,use chopsticks or wear rubber gloves and mush together

5. Place in the refrigerator and allow to marinate for 1 hour

In wok/skillet, add 1 tablespoons of cooking oil, allow the wok to get hot

add the ground pork, tossing w/a spatula often now allowing the ground pork to get clumped once it's close to done, throw in your sliced green chive onions.

Cook thoroughly and set it aside

Heres an example of how I do it w/a spatula

Create your own video slideshow at animoto.com.

Now in the same wok, add cooking oil, add your minced garlic,

Once the aroma builds, add your watercress, add the oyster sauce and toss in your wok

The watercress will wilt quickly, once cooked, place on the same plate as your ground pork.

The juice/sauce from the water cress will mix together with your ground pork which will produce explosive flavor.

Spring Rolls Recipe PT.1

2010-01-22T09:16:00.000-08:00

Goi Cuon otherwise known as Spring Rolls has become a signature Asian appetizer finding it's way into mainstream menus all across the world. From the likes of The Cheese Cake factory, to your local Asian eatery, it's undeniable that springs rolls are American friendly and the sweet dipping sauce adds an extra twang to go along with each bite. If you ask a non Asian person if they've had Vietnamese food before, one of their first responses will be, "Sure, I've had Spring Rolls, does that count?" It absolutely does, although just one of many, this appetizer gives the Chinese egg roll a run for it's money. With each bite comes a refreshing feeling in your mouth all the way down to the southern hemisphere of your stomach. Filled with garnishments such as spearmint leaves,flat chives,cilantro,vermicelli,poached shrimp,and seared pork. Each bite will almost leave your mouth feeling so winter fresh you may want to turn to your left and make out with your partner who joined you for a meal. I am just saying.

Ingredients
Servings 4

Not Photographed
poached shrimp
1pd poached/seared pork belly
Flat Chives
Spearmints
Cilantro
Boil 4 eggs
bowl of water

Method for the fillings
First, poach the 1pd pork belly until cooked;
Once cooked in a wok or skillet,sear the pork on both sides then slice thinly,set aside;
Poach the shrimp,slice in half set aside;
Boil the Vermicelli noodles, set aside;
Boil your eggs,peel and thinly slice set aside

Now,build your Spring Roll
Dip your rice paper in water,
place your soften rice paper on a plate
place a slice of lettuce flat on your spring roll
place a little vermicelli on top of the lettuce
place a few slices of the poached pork,shrimp, and eggs in the middle preferably placing the pork first to serve as a flat surface
finish off with the garnishments, spearmints, flat chives, cilantro

Now, for the finishing touch, spring rolls are not complete with the dipping sauce, here is my remedy.
First in a small rice bowl add about 7-8 tablespoons of water and 1 table spoon of flour, and mix well
Next in a sauce pan, add 2 tablespoons of cooking oil
add your minced garlic and stir until the aroma builds
Depending on how much sauce you want to make I'd recommend staring with 3-4 soup spoons of Hoisin Sauce, add to the sauce pan and stir
Now add the water and flour mix(This helps to thicken the sauce)trust me of this one
Add 2 tablespoons of sugar,stir
Now taste to see if it is just right for you,if not add a little more Hoisin,
Now crush peanuts and stir into the sauce, if you are allergic to peanuts, PLEASE OMIT.

Now you are ready to eat Spring Rolls the HoustonWok way, following this post within the next 48 hours I will post part 2 which will include an instructional video of how to roll the Spring Roll, and how to make the sauce, please stay tuned.
To Be continued!

Yan Sushi (Bellaire Blvd)

2010-01-19T16:30:00.000-08:00

My fellow foodies, it's been a while but it's good to be back. I can't begin to tell you how hectic it's been for me over the holiday season and showing no signs of slowing down. I am grinding daily to break bread,provide shelter and to be MODEL husband/father to my family. I can sleep when I die but one thing I will always make time for, is FOOD NO EXCEPTIONS! Recently we stumbled across a sleeper sushi restaurant tucked away in the corner of Bellaire's New Chinatown plaza behind Cafe 101. Questionable by the appearance outside looking in, it's not fancy and it's never packed. Yan Sushi is perhaps one step up from being considered a "Hole in the Wall" but last I remember, "Never judge a book by it's cover," and the hole in the wall type restaurants have always served good food.

Well needless to say, Yan Sushi is a must try, although their sashimi IS NOT the melt in your mouth kind of sushi you would get at a higher end restaurant per se, but it compliments the cost effective consumer. Inexpensive, best bang for your buck bento boxes with more than just edible sushi/sashimi and all you drink miso soup, what more could you ask for? Located two doors down from East Wall Chinese restaurant, take a bite out of Yan Sushi.

9889 Bellaire Blvd Ste 306, Houston TX, 77036, 713.271.3267

Still working on website face lift, to be continued...

Canh Dua Chua(Pickled Mustard Soup)

2009-12-13T10:22:00.000-08:00

Like it or not, winter is here, blizzards are happening in the west, mounds of snow are piling up in the east, freezing temperatures here in the south, the world is coming to an end. Meanwhile, Jack Frost might be nipping at the nose, but at the HoustonWok household, it's warm, our stomachs stay full and comforting from what I call my Christmas in a bowl. The fusion of colors from the pickled mustard greens, the twice cooked pork(slightly poached/seared), the tomatos, not to mention the absolute invigorating feeling from the broth warming up your insides like a drunk chick taking a shot of patron before shaking her tail like a tailfeather. Canh Dua Chua ladies and gentlemen. If you ever tried sour soup of any sort at a Chinese restaurant and enjoyed it, this is a must try.

Ingredients
The equivalent of 1 pickled mustard leaf sliced
1 tomato sliced
1 shallot minced
1 tablespoon of sugar
1 teaspoons of salt
1 tablespoon of fish sauce
1 dill stem
1 chive onions sliced
2 tablespoons of cooking oil
1/2 teaspoon of msg
1/2 cup of water
A small portion of pork I used the ham cut

Method
Slice your pork 1/4inch
Slightly poach the pork for 3 minutes/set aside
In in a sauce pot or small wok/ add 2 tablespoons of cooking oil
Toss in your Shallots and pork
At this point saute the pork until it is cooked all the way through
toss in your sliced tomatos
toss in your sliced pickled mustard greens like below

Add this point add the sugar,salt,fish sauce,msg and saute

Once the pickled mustard greens are a bit wilted, pour in 1/2 cup of water,or adjust to liking,more water = more broth.

Once the broth comes to a boil, cut and throw in your dill leafs.
The dill leaf is what brings out the aroma in this lustrous soup.
Stay warm friends,

Curry Seasoned fried Tofu

2009-12-03T18:25:00.000-08:00

Two years ago today, my lovely grandmother passed away. Perhaps gone too soon for she was only 70 yrs old but lived a long hard life. As part of Vietnamese tradition, on the anniversary of our love ones passing, we make dishes as offerings to the passed. Asking them to bless the food that we eat, and wishing them well on their journey in the after life.

I remember while living in VN, one of my grandmothers favorite dishes was curry seasoned fried tofu. She used to love the crunchiness texture on the outside, softness on the inside and as an extra additive, she would dip her crunchy tofu in a bowl of pure fish sauce w/a few chili peppers cut into the bowl. Now it doesn't have to be this way for you, should you choose thai sweet chili sauce, or light soy sauce, that too would be just fine. Looking back on my pastime memories, you never think about one's passing, you are always in denial that one day, every good thing comes to an end. That perhaps we are all immortal to a certain extent but we aren't. So enjoy every minute of life, every breath that we take and every fond and even not so fond moments shared w/our loved ones. It's the littlest things that we miss when he/she are no longer around. Therefore, I would like to share this fond moment w/you guys, one of Grandmas' favortie pastime dishes of Curry seasoned fried Tofu.

Ingredients
1 pack or brick of tofu (Drain,pat dry and slice thinly)
season w/ 1teaspoon of salt, 1/2 teaspoon of msg
1 tablespoon of curry powder (This could be found in Asian supermarkets labeled as Ca Ri Ni)

Allow it to marinate in the tofu for about an hour or longer.

Deep fry until golden brown.

This dish could be enjoyed as an appetizer, w/rice, as a side dish or with stir fry vegetables.

Enjoy life my fellow friends, and thanks for stopping by the HoustonWok

Appreciation award Thank you!

2009-12-03T16:59:00.000-08:00

Well guys, I opened my inbox today to find a such a lovely award given to me by a lovely young lady by the name of Joy of http://joylicious.net/

Please make sure you check out her blog, she is a fellow Houstonian w/great energy and recipes to share w/us crazy foodies here in Blogosphere.

Also as a tradition of receiving such a prestigious compliment, it is my duty to pass it along and also post 7 things about myself not yet known to the world. So here we go;

1. I can be extremely cocky but choose to stay grounded for the sake of being loved vs hated, I don't like the villain role.
2. I love to sing karaoke and do find myself performing live at Spotlight karaoke in Houston. I have no fear of public performances.
3. I used to hate Nuoc Mam(Fish sauce) really,I couldn't stand it for a long time.lol quite the contrary now.
4. I normally only shop at express men, I don't need Gucci to look good, I'd rather keep my money. You don't get rich by spending money rather how you spend it.
5. I hate people who speed!Leave the house earlier, speeders cause accidents.
6. I hate when people are driving in public and pick their noses, come on, did you think I didn't see you? You obviously saw me in the corner of your eye.
7. I love eating potato chips, after dinner, I have chips, lol I am addicted.

Yes now that you've learned about me I will pass this award along and would like to learn about;

I call her Miss WC of Wanderingchopsticks , check out her blog, she was the reason why I wanted to learn to cook Vietnamese food. Miss WC is very personable and has a large collection of recipes for you to enjoy. I love your blog like peas and carrots.

Lan of Angry Asian Creations, she's been a friend since I first started the HoustonWok and I love your blog like peas and carrots. You will find delicious soups, and baked goodies on her site among other interesting stories, check her out.

Hong and Kim of Ravenouscouple who just recently got engaged is also a great site for Vietnamese recipes and photography. I've made a few of their dishes which made me just yell "Hey Ya!!!" and shake it like a polaroid picture. Guys I love your blog like peas and carrots.

Bee of RasaMalaysia the "Asian food evangelist and specialist." Bee my online buddy brings a variety of Asian cusines from 10 different countries directly into your home. I love your blog like peas and carrots.

Cathy of GastronomyBlog also another online buddy based out of Southern California will walk through some of the most unique dining experiences that L.A has to offer. You ever had Japanese food served from a mobile restaurant? Yeah mate, Japanese food served out of a truck on 4 wheels with a butcher knife on the hood. Loving your blog like peas and carrots

Christine of Fresh Local and Best coming to you live from NEW YORK CITY! Thanks for the beautiful photos of New York and refreshing recipes.

Selba of SelbyFood straight out of Jakarta Indonesia providing us with enticing photos of food from her region of paradise in Asia.

There are so many people that I would love to make mention of but there will be another occassion to do this. Please don't take it personal if I didn't mention your blog, because I truly do love everyone, but these are the bloggers that I've interacted with the most since establishing the HoustonWok. Cheers and thank you for stopping by.

Thanksgiving with The HoustonWok family pt.1

2009-11-27T22:04:00.000-08:00

AHH yes, Thanksgiving, thank god it's over! Between cooking, serving, hosting and assisting my wife w/sprucing up little Benjamin, I had my work cut out for me. The enterprise will survive to sail yet another day. Nothing could be more true than believing that, "There is no greater wealth than family and the children that we bear." I am grateful for both and in debt to my wife for bringing a wonderful loving child into this world. He and her above all is what I lived to be thankful for this year. For those who have been following my rants on twitter this week, I couldn't have made it more clear that turkey was not invited into our house this year. Turkey in our house is more played out then the discovery of Britney Spears lip singing on stage. Instead we celebrated by offering our family members various Asian dishes all cooked by yours truly. To give you an idea of what it was like to celebrate Thanksgiving in our household this year, I posted a picture above w/captions of our food items. However not everything was photographed but will be posted in the next few days.

Happy Holiday foodies, coming up next, Spring Roll Recipe