Traditional Northern Vietnam Cooking Recipes In Hanoi's High-end Restaurant

With fluorescent lights bleaching the steel surfaces and plumes of scented smoke rising from shine copper pots, this could be anyone of the bustling kitchens in Hanoi's high-end restaurants. But at KOTO (which stands for Know One, Teach One), creating tantalising dishes is only one of the restaurant's aims. The other is to provide training, employment and housing for 100 local "street children". Enjoy the most vibrant recipes from the restaurant:

Caramel pork

2 cloves garlic, peeled and chopped

2 shallots, peeled and chopped

1/3 teaspoon ground black pepper

150 ml fish sauce, plus extra to taste

1 kg port belly

Vegetable oil for frying

Boiled rice to serve

Pickled bean sprouts (see following recipe) to serve

Caramel sauce

220 g caster sugar

Juice of ½ lime

Place garlic, shallots, pepper and 2 tablespoons of fish sauce in a bowl and stir to combine. Slice pork into 2 cm strips and place in a shallow tray. Pour marinade over and marinate for 20 minutes. Preheat oven to 160 degree Celsius and place a clay casserole in the oven to warm. To make caramel sauce, place sugar and 3 tablespoons of water in a heavy-based saucepan over a low heat. Bring to the boil, stirring until sugar dissolves. Continue to boil and when mixture starts to colour, swirl the saucepan. After 2-4 minutes, when caramel turns a deep brown, remove from heat and quickly but carefully add lime juice and 375 ml water; the hot caramel may spot. Return to heat and swirl sauce-pan to combine. Remove from heat and cover until required. Heat a small amount of oil in a wok or frypan over a high heat and sear pork, tossing frequently so it colours evenly and does not stick. Add caramel sauce, remaining fish sauce, 400ml water and bring to the boil. Place wok contents into heated casserole, cover and cook in oven for 1 hour or until pork is tender. Taste for seasoning, add a dash more fish sauce if desired and cook, uncovered, for a further 15 minutes. Server with rice and pickled bean sprouts. Serves 6 as part of a banquet.

Pickled bean sprouts

½ cup rice vinegar

2 teaspoon sea salt

¼ teaspoon caster sugar

500 bean sprouts

1 telegraph cucumber, peeled and cut into 5 cm batons

½ pineapple, peeled an d cut into 5 cm batons

1 long red chilli, deseeded and finely chopped

Place vinegar, salt and sugar in a small saucepan over a low heat and stir until sugar dissolves, then cool to lukewarm. Place remaining ingredients in a bowl, pour pickling liquid over and lightly toss to combine. Stand for 30 minutes and serve. Serves 6 as accompaniment.

Rock ling with turmeric, dill and rice vermicelli

3 cm fresh galangal *, peeled and roughly chopped

1 long red chilli, deseeded

2 tablespoons ground turmeric

1 tablespoon caster sugar

3 tablespoons fish sauce

800g rock ling (or other firm, white-fleshed fish such as barramundi or gemfish)

Vegetable oil for deep-frying

2 large handfuls dill sprigs

12 spring onions, thickly sliced

200 rice vermicelli

½ cup roasted unsalted peanuts, chopped

Thai basil leaves to serve

Coriander leaves to serve

Classic dipping sauce (see following recipe) to serve

*Galangal is a knob-like rhizome from the same family as ginger, available from Asian food stores and select greengrocers.

Place galangal, chilli, turmeric and sugar in a mortar and grind with a pestle to form a paste. Add fish sauce and 2 ½ tablespoons of water and stir until sugar dissolves. Remove skin and bones from fish and cut into 3cm chunks. Pour marinade over fish and refrigerate for 2 hours. Remove fish and pat dry with paper towel. Preheat a grill or barbecue to a high heat, cook fish on both sides until lines appear, but remove before fish is cooked all the way through. Heat oil in a large frypan over a high heat, add a third of the fish and deep -fry for 3-4 minutes, turning once. Add a third of the dill and spring onion and toss until jilted. Remove fish and herbs with a slotted spoon and drain on paper towel. Pace vermicelli in a large saucepan, cover with boiling water, stand for 4-5 minutes, then stir gently to separate. Drain and refresh vermicelli under cold water, then cut with scissors into manageable lengths. Place some vermicelli in 6 serving bowls, top with fish and herbs, scatter peanut over and serve with accompaniments. Fry remaining fish and herbs in two batches and encourage diners to continue piling vermicelli and fish into their bowls. Serve with classic dipping sauce. Servers 6 as part of a banquet.
The great variety of dipping sauces plays an essential role, supporting the Vietnamese principle of five flavours in every meal: bitter, sweet, sour, spicy and salty.

Classic dipping sauce

3 tablespoons of fish sauce

100 ml lime juice

1 teaspoon rice vinegar

6 tablespoons caster sugar

2 cloves garlic, peeled and chopped

1 long red chilli, deseeded and chopped

Combine fish sauce, lime juice, rice vinegar and sugar in a small bowl. Stir until sugar dissolves, then add garlic and chilli. Pour mixture into 6 individual dipping bowls and server. Serves 6.

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Weird Prison Restaurant

Looks like you no longer have to commit a felony to get some old-fashioned jail food. This bizarre restaurant in Japan is themed like a prison.

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Thai Food | Benjarong Thai Food Restaurant - Chennai | A Slice of Thailand on your Plate

Thai cuisine refers to typical foods, beverages, and cooking styles common to the country of Thailand in Southeast Asia. Thai Cuisine is well-known for being hot and spicy and for its balance of five fundamental flavors in each dish or the overall meal - hot, sour, sweet, salty, and bitter.
Although popularly considered as a single cuisine, Thai food would be more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, North eastern, Central, and Southern, each cuisine sharing similar foods or derived from those of neighboring countries. Southern curries, for example, tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice. The cuisine of Northeastern Thailand is heavily influenced by Laos. Many popular dishes eaten in Thailand were originally Chinese dishes which were introduced to Thailand mainly by Teochew people who make up the majority of the Thai Chinese. Such dishes include jok, kway teow rad na, khao kha moo and khao mun gai.
Thai food is known for its enthusiastic use of fresh herbs and spices as well as fish sauce. Thai food is popular in many Western countries.
Instead of a multiple main course with side dishes found in Western cuisine, a Thai full meal typically consists of either a single dish or rice khao with many complementary dishes served concurrently and shared by all.
Nowadays, Thai food is eaten with a fork and spoon but traditionally, it was eaten with the right hand. Only noodle dishes are eaten with chopsticks and a spoon.
If you are looking for authentic Thai food, full of flavour and zing, we recommend you head straight for Benjarong.
Thai food goes down well with the Indian palate. The spices used in Thai food or the number of vegetables they use, could be the binding factor. Benjarong has been renowned for authentic albeit spicy Thai food in Chennai.
A recent food festival at Benjarong fine tuned their culinary skills, dishing out mouth watering delicacies. The menu is a good mix of the old favourites and the new dishes. The succulent, well marinated Satay for starters could well transport you to the floating market in Bangkok. The red and green curries come with their own distinctive taste and flavours. These are best teamed with steamed white rice.
Thai food uses a variety of seasonal fresh vegetables and is a visual treat in terms of colour. Try the steamed veggies, sliced finely and smothered in a brown sauce. Health on a platter, indeed! The whole mackerel is marinated in a variety of delectable sauces and flash fried to perfection. It retains both, the texture and the flavour.
The flavour of the season is the jungle chilly, which grows wild in Thai forests and is invariably eaten raw. But the Benjarong variety comes to you like a mound of fried onion rings, liberally sprinkled with garlic, ginger, peanuts and lime. Almost a meal in itself!
Thai food is traditionally eaten out of small bowls, in smaller quantities. There is a great stress on sauces and dips which add the zing to the food. The Benjarong food festival is a delicious journey indeed….

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Vesuvio Restaurant - Specialist In Italian Food

Vesuvio is a cozy and distinguished Italian restaurant specially dedicated to preparing pasta. The exquisite dishes of the Vesuvio restaurant have an authentic Naples/ Italy flavor and you will be able to taste them in Panama City. The Vesuvio Restaurant is located on Miguel Brostella avenue (Tumba Muerto), behind the McDonald's, across the street from the El Dorado shopping mall. It opens on Monday through Sunday from 11:30 a.m. to 11:30 p.m.

Origins of the name Vesuvio

For tourist who travel to Panama and who are not from Italy, the name of the Restaurant Vesuvio comes from the "Monte Vesuvio" (Mount Vesuvius). Mount Vesuvius is an active volcano located in the bay of Naples, in Campania, Italy. This volcano is 1.278 meters above sea level, and is known for its eruption on August 24th of 79 AD, event which buried the cities of Pompeii and Herculaneum.

Mount Vesuvius is an active volcano with and consists of a large cone partially encircled by the steep rim of a summit caldera, and is characterized for alternating from pyroclast and lava eruptions creating a superposition of stratus making these type of volcanoes reach great dimensions. As per the experts, Vesuvius had several eruptions, among which are: the one in 1631 and the last great eruption was in 1944.

Vesuvio a restaurant with a modern contemporary style

The Vesuvio restaurant has a modern contemporary style, the owner Gennaro Esposito, gave it his own touch making this a place to celebrate good times with family, friends or romantic dinners. The elegant lamps and fine crockery harmonize with the table linens.

The sober and lively colors of the walls contrast with the different artwork that decorate the restaurant. On one wall there are several pictures with artists from Naples, Italy. If you prefer to enjoy the breeze and the attractions of the avenue, you can choose to taste the delicious Italian pasta in the tables located at the entrance of the restaurant. Additionally, Vesuvio has a small and attractive bar where you can taste a variety of Italian wines.

Specialty of the House

The restaurant's specialty is pasta. Here you will be able to enjoy spaghetti, lasagna, cannelloni and pizza, which is a new dish prepared in Vesuvio. This is not your common pizza, it has a new form, ingredient, and is filled in one half, and the other half is not filled, and it is called "Luna Dozza". This modern restaurant gives you the opportunity to watch how your pizza is being prepared.

Travel to Panama and get to know more about this interesting country.

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Secret Ingredients For Your Favorite Restaurant Recipes & Save Money!

Eating your own cooking is not only healthy, but the procedure of preparing food is enjoyable, beneficial and rewarding. It is a good thing to separate you from our other duties for some time and put all our concentration and creativity in the food. It is a way to love your family, friends or special someone. It is an activity that attaches warmth, satisfaction and bonding to family life. Another important thing for your children and whole family is home cooking. It is good for their physical growth and mental development. They can understand the most essential act of love and care. Home cooking has vast benefits, more than just being healthy.

Apart the health benefit there is one more important thing that is; it saves lot of money in the long run as well. It seems that the prices of essential items are rising all around us, including the prices of our basic foods. Buying take-out food is expensive and not always of the quality you want.

Surprise your family and friends - try this wonderful recipe!

Red Lobster's Spicy Spring Shrimp Stir-Fry Recipe

Ingredients:

1 pound medium or large shrimp -- cooked, peeled, tail left on 1/2 pound rice noodles
2 tablespoons vegetable oil
2 carrots -- cut into matchsticks
1/2 pound snow peas -- trimmed
1 small green chili -- cored, seeded,
and cut into julienne strips
1 small red chili -- cored, seeded,
and cut into julienne strips
1 tablespoon very-thinly-sliced ginger
1 garlic clove -- minced
1 bunch scallions - (8 to 10 ea) -- sliced thin
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
3 tablespoons orange juice

Method:

If you are cooking your own shrimp be sure not to over cook them.
Prepare the rice noodles or ramen noodles according to their directions (for ramen noodles do not add seasoning packet).
Drain well and hold warm.
In a large skillet, heat oil over medium-high heat.
Add carrots, snow peas, peppers, ginger, garlic, scallions, and stir-fry for 2 to 3 minutes.
Add shrimp and cook for 1 to 2 minutes.
Add vinegar, soy sauce, sesame oil, and orange juice.
Stir-fry for 1 minute.

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