Kicking up my cooking series again! This time with a special guest, my mom aka Jenny From the WOK! My mom is the most amazing cook. She grew up in Vietnam and has a ton of great recipes up her sleeve. I definitely inherited my love for cooking from her. I'm not the best cook, but want to get better and learn her dishes to pass on to my future kids. Thought I would film her recipes so I could reference back when I need it, and also share her knowledge with you guys! Bánh ít trần is not commonly found in restaurants, but making it at home is pretty easy! Ingredient list and steps below.
[ Bánh ít trần RECIPE ]
FOR THE FILLING:
1 lb ground pork
1/2 lb ground shrimp
1/4 cup minced shallots
1/2 cup minced white onion
1/2 cup mung bean
1/4 cup minced black fungus
1 tbs minced garlic
1 tbs fish sauce
2 tsp corn starch
1/4 cup chopped green onion
Seasoning: (about 1/2 tsp each)
Sugar
Salt
Pepper
MSG
Onion powder
Garlic powder
Add pork, shrimp, fish sauce, cornstarch and seasoning into a bowl and mix well until evenly combined. Bring a large pan on med high heat and add 2 tbsp oil. Sauté onions and shallots for a few minutes until fragrant and add in garlic. Sauté for another minute. Add shrimp and pork mixture and cook until brown. Add in mung bean, black fungus and green onion and cook for another 2 minutes.
FOR THE SAUCE (nước chấm):
1/4 cup of white sugar
1/4 cup of fish sauce
1 cup of water
Juice from 1/2 a lemon
1 garlic clove
8-10 thai chilis
(measurements can be adjusted to your liking)
Combine sugar, fish sauce and water into a small saucepan. Bring it to a boil and then lower the heat, and gently stir and cook for 5-10 minutes until all sugar has been dissolved. Turn off the heat and set aside to cool.
Add garlic and chilis to a food processor and blend until smooth. Once fish sauce has cooled, combine everything into a jar. Keeps well in the fridge for 2 weeks.
FOR THE WRAPPING:
1 16 oz bag of glutinous rice flour
1 1/4 to 1 1/2 cups of cold water
Add entire bag of flour into a large bowl. Slowly add cold water and knead the dough until all flour has been absorbed and you’re left with one large piece of dough. Knead for a few minutes until soft.
TO ASSEMBLE & COOK, prepare a large pot of boiling water. Take a golf sized amount of dough, spread and flatten to about 1/4 inch thick. Then add 1.5 tbsp of filing and close up the dumpling into a ball, making sure to seal up any holes. Drop directly into pot of boiling water and let it cook for 7-10 minutes. Once they float and have become slightly translucent, they’re ready.
TO PLATE, chop up 2 bunches of green onion into a bowl and cover with a neutral oil (we used avocado). Microwave for 20-30 seconds until green onions have wilted and pour completely onto a plate. Once dumplings are done, place them onto the plate of oil and mix around to prevent them from sticking.
TO EAT, garnish with fried shallots and/or ground dried shrimp (optional, but we didn’t have any). Top with nước chấm sauce and enjoy!
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[ video ]
Edited by Francis Lola
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Негізгі бет cook with fran | let's make bánh ít trần with my mom
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