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Ha Tang and Linh Rin’s cooking talent: How to cook sticky rice with birds

Interesting common point between two proud bridesmaids about to share a house: Linh Rin and Tang Thanh Ha - Photo 1.

She once witnessed Tang Thanh Ha’s cooking talent, was present at a grand snail party at her “Pearl Nu” family, so she couldn’t help but admire her senior.

Phillip Nguyen, Linh Rin 'chill' at home during the epidemic season - Photo 1.

Since meeting and falling in love with Phillip Nguyen, Linh Rin maximizes her personal interests such as cooking and baking

Phillip Nguyen, Linh Rin 'chill' at home during the epidemic season - Photo 2.

‘I originally didn’t care about cake, but Mr. Phillip liked to eat so he learned how to make it. Gradually, I found this job interesting,’ she shared.

Phillip Nguyen, Linh Rin 'chill' at home during the epidemic season - Photo 3.

The beauty makes three-flavoured cheese croissant. She was tired from kneading the dough by hand but excited to enjoy the result. Linh Rin wants to experiment and conclude the best recipe. She will show her boyfriend a taste when he returns to Vietnam.

She is also someone who often shares cooking experiences.

Linh Rin’s kitchen experience

Linh Rin shared, with steak, the most important step is to choose the rib eye bone in, which is the meat on the ribs – one of the most expensive types of beef – to Grilled.

Phillip Nguyen, Linh Rin 'chill' at home during the epidemic season - Photo 1.

Phillip Nguyen grilled steak.

Rib eye has the highest amount of fat in beef, so it retains moisture after grilling or pan-frying. Therefore, it is ideal for preparing steak dishes. In addition, the fat vein is also a factor that determines the tenderness of the meat after cooking. Beef loin with standard bone is the part of meat that must stick to the long rib, about 1-2cm thick. If you are a professional, you can choose a slightly thicker piece of meat to make the steak rare or tender and sweet.

Phillip Nguyen, Linh Rin 'chill' at home during the epidemic season - Photo 2.

Linh Rin helps her boyfriend grill meat.

Western-style steak does not need seasoning. After washing it briefly, use a paper towel to pat the meat dry to grill and pan fry better. The fat of the meat will make the steak tender and moist, not dry. However, if you want the meat to absorb the flavor quickly, sprinkle a little pepper and salt, then put the meat directly on the grill to the desired doneness and you can enjoy it. Before the meat is cooked, add a sprig of rosemary. When cooking steak by pan-frying, you need to brush olive oil or avocado oil into a hot cast iron pan to create a nice consistency and shine. Before turning off the stove, you add a piece of peanut butter to increase the fat and deliciousness. Steak is often sipped with red wine, served with sauces such as: spicy green pepper sauce, greasy cream cheese sauce, rich wine sauce… and vegetables such as baby potatoes, Asparagus, mushrooms … bring pan-fried or pre-baked in the oven for quick.

Interesting commonalities between two proud bridesmaids: Linh Rin and Tang Thanh Ha - Photo 6.

In addition to Western dishes, Linh Rin can also “handle” many Asian and European dishes. The couple once ordered many ingredients to “party” at home, including typical Mexican dishes such as nachos, tacos and churros.

Tacos appear in most meals of Mexicans, are burgers with a crust made from corn flour, and a variety of fillings, without a specific recipe, but depending on the taste of the person eating. Traditional tacos can be beef, pork, chicken or fish. Serve with indispensable tacos with a little salsa sauce, onion, coriander and tomato. Tacos are not difficult to buy in supermarkets, but if you want to make them at home, they are quite simple. Ingredients include cornstarch (cornstarch), flour and a little yeast, add cooking oil and a little salt, knead until it doesn’t stick to your hands, incubate for about 10 minutes, then roll it out and bake. The crust is crispy, the filling is harmonious, the combination of vegetables, meat and fish should not be boring

Nachos are also known as tortilla chips. The reason for this name is that they are used to make use of leftover ingredients when making tortillas or tacos. Nachos are smaller in size, crumbly, and are fried or grilled until crispy. The way to eat nachos is also quite comfortable. Diners just need to hold a piece of cake, scoop or dip it with a variety of toppings, spices, sauces or greasy cheese. Crispy nachos, rich seasoning sauce, just mouth. Due to the “easy to change” nature, nachos and tacos gradually become popular dishes around the world.

Churros are a type of deep-fried doughnut that originated in Spanish and Portuguese cuisine, then popularized in Mexico, Latin America, and the Philippines. Making churros at home is also not too complicated. You need to melt unsalted butter with a little salt and filtered water, sift flour into the butter mixture, cook on low heat, mix well into a smooth mass. Then, you add the eggs, mix again and shape the cake into 5-7cm pieces or put it in a star tip (ice cream catcher) to create a cookie shape. Finally, fry the churros until golden and crispy. This type of quart has many combinations from salty to sweet.

Interesting common point between two proud bridesmaids: Linh Rin and Tang Thanh Ha - Photo 7.

The couple held a birthday party at home with a steak dish.

Linh Rin also experimented with sticky rice with butterfly pea flowers and pigeon meat. She also humorously said that this dish is made according to the shallot bae version with an artful way of sprinkled onions (almost similar to salt bae, a method of salting and seasoning by the famous chef of the same name). Ordinary white sticky rice is cleverly “dyed” by Linh Rin with butterfly pea flowers.

Interesting commonalities between two proud bridesmaids: Linh Rin and Tang Thanh Ha - Photo 8.

Sticky rice with pigeon peas

According to her experience, glutinous rice is best soaked overnight, add 1 teaspoon of salt, the next day wash the sticky rice with clean water and drain with 1 tablespoon of cooking oil, mix well. As for coloring, you wash the butterfly pea flower, then cook it with 60ml of water until the color of the butterfly pea flower fades and the water becomes darker, then filter the butterfly pea flower water through a sieve. Then put the pandan leaves in the steamer, put the sticky rice in the pot, cover, and steam for about 20 minutes on medium heat. Cooked glutinous rice mixed with coconut milk, butterfly pea flower has just finished and steamed again for about 20 minutes to complete. The second way is to soak sticky rice with butterfly pea flower juice from the night before, but the color is not as strong.

Pigeon meat eaten together is rich, fragrant, fleshy, chopped, so it is very suitable to eat with sticky rice. The bird’s meat is deodorized with ginger and wine, minced the bones, then marinated with 1/2 teaspoon salt of soup powder, 1/2 teaspoon of oyster sauce, then mixed well to infuse the spices into the bird’s meat and marinated for about 30 minutes, then stir-fried nine is fine.

Interesting common point between two proud bridesmaids: Linh Rin and Tang Thanh Ha - Photo 9.

Minced beef spaghetti.

Not only processing pure Vietnamese dishes, Linh Rin also often cooks European-style dishes for her boyfriend to enjoy. The classic minced beef spaghetti is a couple’s favorite. The method is also quite simple. Beef washed, minced, marinated with seasoning powder, sugar, salt, a little pepper and stir well. Pureed tomatoes.

The process of boiling noodles only needs to apply a little trick that is to add a little cooking oil and salt to the pot of water, the noodles are rich in flavor and do not stick together. After boiling, leave for 2 more minutes until the noodles are fully cooked. The preparation of the sauce is also quite fast. You sauté onions, garlic, onions, add tomato sauce with a little salt, cook until thick, then add beef. Beef should not be boiled for a long time, it will be tough, so put it last.

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