Vietnamese Noodle Bowl with Grilled Pork

 

Vietnamese Noodle Bowl with Grilled Pork

Ingredients

Grilled Pork

• 2 lbs pork shoulder
• 1/2 cup brown sugar
• 2 tbsp fish sauce
• 1/2 tbsp soy sauce
• 3-4 cloves garlic
• 1 tbsp shallots
• ~2 inch lemongrass bottom white part
• 3 tbsp vegetable oil

Noodles

• 7-8 oz dried rice vermicelli noodles

Vegetables and Garnishes

• 1 1/2 cups shredded cucumber
• 1 1/2 cups shredded carrots
• 1/2 cup rice viengar
• 1/2 cup hot water
• 1/4 cup sugar
• A few leaves lettuce
• A handful cilantro
• A handful mint leaves
• 1/2 cup chopped peanuts
• 1 fresh lime

Sauce (Nuoc Cham)

• 1/2 cup hot water
• 3 tbsp sugar
• 2 tbsp fish sauce
• 2-3 tbsp freshly squeezed lime juice or to taste
• 1/4 tsp red pepper flakes or to taste

Instructions

Grilled Pork

• Remove some of the fat from pork shoulders (but it is not necessary to remove all the fat), and slice pork into thin slices. Bring them into a large ziplock bag.
• Combine and blend the rest of the ingredients listed under "Grilled Pork" in food processor/blender to create marinate, and add to zip lock bag. Make sure pork is evenly coated with marinate. Marinade pork for at least 1 hour, or up to a few hours.
• Grill pork on a grill pan or outdoor grill. Pork can be pan-fried on a skillet as well. Grill under indirect heat (if using charcoal grill), or medium/low heat (if using grill pan, electric grill, or skillet) to make sure the insides of the pork is completely cook. Note that because there is sugar in the marinate, pork will brown/burn quickly on the outside.

Pickled Vegetables

• Bring hot water and sugar (see ingredients under "Vegtables and Garnishes") together in a bowl to dissolve sugar. Add rice vinegar. Stir to combine.
• Add shredded cucumber and shredded carrots to bowl with vinegar miture. Or, if desire, separate vinegar mixture into two bowls and separately pickle cucumber and carrots.
• Press the carrots and cucmber down so that they are completely submerged in the mixture. Pickle for 30-60 minutes.
• Drain vienegar mixture.

Other Vegetables and Garnishes

• Prep/chop the rest of the vegetables and garnishes – lettuce, cilantro, mint leaves, and peanuts. Slice lime into a few wedges.

Noodles

• Cook noodles base on package insutrctions. It's usually cooks quickly! If noodles needs to sit for a while before combining with the other ingredients, rinse them in cold water to prevent them from sticking to each other, continuing to cook and turning mushy.

Sauce (Nuoc Cham)

• Combine hot water and sugar to completely dissolve sugar. Then add the other sauce ingredients. Stir to combine.
• credit goes to; https://www.joyousapron.com/vietnamese-noodle-bowl/

Cottage Cheese Cake

 

Cottage Cheese Cake

INGREDIENTS

• 21 oz / 600g Cottage cheese
• 6 Eggs (separated)
• 1 teaspoon Vanilla extract
• 3 tablespoon Agave syrup or sweetener of choice
• 2 tablespoon Corn starch (optional)
• 2 oz / 50g Raisins

Instructions

• Preheat the oven to 350° / 180°C.
• Separate eggs. Put them into different mixing bowls.
• Mix vanilla extract and agave syrup together with the egg yolks and beat it until light yellow.
• Put cottage cheese into the bowl with the yolk and mix them well.
• Add the optional corn starch as well. Corn starch gives a solid structure for the cake but it can be left out if we are after a low carb cake. Mind to drain the cottage cheese before mixing it with the eggs then as the middle of the cake will be too soggy otherwise.
• Beat egg whites with an electric mixer until hard peaks form.
• Fold egg whites with the cottage cheese batter carefully.
• Sprinkle raisins on top. Don't worry if they sink.
• Pour batter into the cake form and put it in the preheated oven for 40 minutes.
• Turn oven to 300°F / 150°C and leave the cake in for another 20 minutes. Check if the middle is solid enough by shaking the cake with the tin gently. If the middle of the cake wobbles it means that there is still fluid inside. If the inside is still wobbly and the outside hasn't turned to coal yet then put the cake back and check it every 10 minutes if it's ready. When the outside of the cake reaches our predefined limits of edibility take it out of the oven anyway and accept defeat. The cake will still be edible but with a runny inside much less presentable so we may have to eat it up the whole alone or feed the kids with it as a healthy breakfast option.

Recipe credit goes to: https://www.suncakemom.com/treats/cottage-cheese-cake-recipe

Zucchini Pineapple Bread

 Zucchini pineapple bread

Dry ingredients:

4 cups flour

1 1/2 tsp cinnamon 

3/4 tsp nutmeg

1/4 tsp all spice 

1 tsp Salt

1 tsp Baking powder

2 tsp baking soda

*mix

Wet ingredients:

1 1/2 cup sugar

3 eggs

2 tsp vanilla essence

1 cup vegetable Oil

* mix 

2 cups grated zucchini (2 small zucchini's) and then add to wet ingredients

1 can 8 oz crushed pineapple

** mix dry and wet ingredients 

1 cup raisins mix

Don't over mix

Makes two loaves 

Bake at 350 degrees for 50 minutes