White on Rice Recipes

Cà Phê Sữa Đá (Iced Vietnamese Coffee)

(makes 1 serving)

1 1/2 T Coarse Ground Coffee (use a strong roast suitable for espresso, the grind the same as for a french press)

2 T Sweetened Condensed Milk

Hot Water (almost to a boil)

Ice

Vietnamese Coffee Filter

1. Pour the 2 T Sweetened Condensed Milk into an 8-10 oz glass.

2. Remove the top screen from the coffee filter. Put the ground coffee in the filter, screw screen back on, compacting the grounds. Place filter on the glass with the sweetened condensed milk. Pour just enough hot water to cover the grounds and let sit for 30 sec.

3. Loosen the filter screen screw at least 2 full rotations. Pour hot water to top of filter, cover and let sit until water has gone all the way through filter. (should be @ 5 min. at a rate of 3-4 drips/sec. If it is faster, coffees grind is too coarse. If slower, coffees grind is too fine.)

4. When water has passed though filter, remove filter from glass. Stir coffee and sweetened condensed milk together. Add ice and enjoy.

(For a quick version, replace the Vietnamese style brewed coffee with a 2oz shot of espresso.)

Cà Phê Sữa Nóng (Hot Vietnamese Coffee)

(makes 1 serving)

1 1/2 T Coarse Ground Coffee (use a strong roast suitable for espresso, the grind the same as for a french press)

2 T Sweetened Condensed Milk

Hot Water (almost to a boil)

Vietnamese Coffee Filter

1. Pour the 2 T Sweetened Condensed Milk into an 8-10 oz glass.

2. Remove the top screen from the coffee filter. Put the ground coffee in the filter, screw screen back on, compacting the grounds. Place filter on the glass with the sweetened condensed milk. Pour just enough hot water to cover the grounds and let sit for 30 sec.

3. Loosen the filter screen screw at least 2 full rotations. Pour hot water to top of filter, cover and let sit until water has gone all the way through filter. (should be @ 5 min. at a rate of 3-4 drips/sec. If it is faster, coffees grind is too coarse. If slower, coffees grind is too fine.)

4. Place glass in another larger cup. Fill larger cup with hot water to heat the base of the coffee and sweetened condensed milk. When water has passed though filter, remove filter from glass. Stir coffee and sweetened condensed milk together. Enjoy.

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Tags: Cafe Sua Da, Cafe Sua Da Recipe, Cafe Sua Nong, Cafe Sua Nong Recipe, Vietnamese Hot Coffee, Vietnamese Hot Coffee Recipe, Vietnamese Iced Coffee, Vietnamese Iced Coffee Recipe

Warning!! When using fresh figs, this amazing fig balsamic is not cheap to make! Unless you have a fig tree that is yielding you with fig heaven, you’ll be shelling out half your paycheck for a batch for this stuff. With about $30 in fresh figs, we ended up with about less than a cup of fig balsamic. But all the gooey, sweet and tangy/tart concoction is worth every penny because just a little bit of the fig balsamic goes a long way. You can drizzle it on creamy cheese ( Humboldt Fog goat, Brie’s, Epoisses, St. Agur blue) , on fruit (berries & ice cream), use it as a glaze/marinade to add depth to meats (duck, lamb, pork) or mix it with a little olive oil for a fantastic vinaigrette to enhance your favorite salads. When stewed together, the sweet essence of the figs combines wonderfully with the tangy/tartness of the balsamic vinegar. The result is a dark, sticky, gooey nectar of fig balsamic heaven. This reduction of fig and balsamic vinegar is something you have to try!

Using fig preserves and dried figs is another option that we’ll have tot try. The costs won’t break the bank and maybe the results will be the same.  Has anyone tried making your own fig balsamic with dried figs or preserves? What were your results?

Ingredients:

About 1 cup ripe fig pulp - Sweet Mission figs or Brown Turkey figs

1  cup balsamic vinegar

1 teaspoon vanilla

1. Scoop out fig pulp.

2. In saucepan, add vinegar, fig pulp and simmer on low heat until mixture reduces down to about half. Stir occasionally (every 5-8 minutes) . This will take about 30-45 minutes.

3. Allow fig/balsamic reduction to cool. Place mixture in blender or food processor. Blend thoroughly until mixure combines and becomes smooth. This step will also help release the seeds from any pulp that has not cooked down.  In separate bowl, strain out fig seeds. Depending on your strainer, you might need to strain it at least two times to remove most of seeds.

4. Add 1 teaspoon vanilla, combine well to fig balsamic reduction.

5. The reduction is very concentrated. Use about 1 teaspoon at a time (or to taste) to your favorite marinades, sauces, dressing and drizzles.

Return to Fig Balsamic Post & step by step pictures!

Normally, the jackfruit used in most jackfruit salad versions are the canned young, unripe jackfruit, therefore having the term “non” in the title of the dish. “Non” means tender or young. But when we have some fresh, sweet jackfruit , we love tossing it in the salad too for an extra sweet, fragrant contrast to the salad. Depending what’s in our pantry, we’ll even toss in some canned ripe jackfruit as well. It’s something different, but delicious. Most Asian grocers will have both green, unripe and sweet, ripe version of canned jackfruit. Choose your delicious poison! Also, for a vegetarian version, you can replace the shrimp and pork for strips of fried tofu.

2 cans of jackfruit, drained & chopped. Young , green jackfruit or ripe jackfruit, or a combination of both.

1 pound pork (loin, chop, shoulder or belly), sliced thin

1 pound shrimp, cleaned & de-veined

2 medium shallots, minced

2 cloves garlic, crushed

3 Tablespoons oil

1 Tablespoon fish sauce

½ teaspoon sugar

¼ teaspoon salt

½ teaspoon black pepper

1/2 fresh lime

Vietnamese fish sauce dip (nuoc cham), to taste

Fried , crispy shallots

Crushed peanuts

½ cup Vietnamese coriander ( rau ram), chopped

¼ cup cilantro, mint or herb of choice

Vietnamese black sesame seed rice crackers, prawn crackers

1. Drain canned jackfruit. If using green jackfruit, rinse with cold water and squeeze out excess water.

2. In pan, heat 1 Tablespoons oil and sear shrimp on each side for about 1 minute or until cooked. Remove from pan and set aside.

3. In same pan, add 2 Tablespoons oil , shallots, and garlic. Sautee for about 30 seconds or until shallots and garlic become fragrant, but not browned yet. Add sliced pork, fish sauce, sugar, salt.

4. Cook pork until tender. Remove pan from heat, toss in shrimp and black pepper.

5. Place pork/shrimp mixture in bowl and toss with jackfruit, Vietnamese coriander and cilantro. Mix salad to combine all ingredients. Squeeze fresh lime juice over salad (about 1/2 lime), fried crispy shallots  and drizzle with Vietnamese fish sauce dip (nuoc cham) to taste.

6. Assemble sections of black sesame seed rice crackers or prawn crackers on plate. Top with jackfruit salad. Top with crushed peanuts and more herbs for garnish.

7. Break off small portion size section of crackers to scoop up jackfruit salad.

Return to Vietnamese Jackfruit Salad POST HERE

The tang from the lime juice and blackberries are balanced by a bit of sugar and the gin is a perfect match. Be careful not to get heavy handed with the lime juice, as just a bit is all you need. We hope you enjoy this as much as we do. They’re refreshing and full of blackberry goodness!

Ingredients

3 lrg. Blackberries

1/2 oz Fresh Lime Juice

1 t Sugar

2 oz Gin

3-4 oz Club Soda

1. Put blackberries in a highball glass, add lime juice, and sugar and muddle (you know, smash it all together with a pestle or something similar)

2. Add ice, then pour in gin and club soda. Stir, garnish with a couple cut blackberries if you’d like, and enjoy.

Return to Blackberry post here & view step by step pictures