Nana's Cooking

[Time for cooking] 30 ~ 40 mins [For] 2 people [Occasion] Daily meals [Ingredients] Chicken thighs: 4 pieces Ginger: 3 slices [Seasoning] Fish sauce: 2 tablespoons Soy sauce: 2 tablespoons Chili sauce : 1 tablespoon  Sugar: 4 teaspoons Dark soy sauce : 2 teaspoon Sesame oil : 1 teaspoon Black pepper: 1/5 teaspoon Minced garlic: 1 tablespoon Water: 5 tablespoons [Cooking steps] Blanch the chicken with ginger in boiling water. Sear the chicken in a pan until golden brown on all sides. Add the sauce mixture (fish sauce, soy sauce, chili sauce, sugar, dark soy sauce, sesame oil, pepper, minced garlic, and water) to the pan. Simmer until the sauce absorbs into the meat and thickens.

[Time for cooking] 1 ~ 2 hours [For] 1 ~ 2 people [Occasion]: Daily meals, Holidays, Weekends [Ingredients] 300g wheat flour [Seasoning] Salt: 1/2 teaspoon Water [Cooking steps]  Mix the wheat flour with ½ teaspoon of salt. Gradually add boiling water to the mixture until the dough starts to thicken, then knead the dough by hand until it no longer sticks to your hands. Be careful not to add too much water, as it can make the dough too wet and not smooth. Once the dough is thick and smooth, shape it into a ball and cover it with plastic wrap. Let it rest for 30 minutes. Afterward, remove the wrap and knead the dough for 5 minutes. Shape it into a ball again, cover it, and let it rest for another 30 minutes. Repeat this process until the dough has rested and been kneaded three times. Roll the dough to a thickness of 3-4 mm and cut it into bite-sized strips. Be sure to sprinkle some flour while rolling and cutting to prevent the noodles from sticking together. After forming the noodle...

[Time for cooking] 30 ~ 45 minutes [For] 2 ~ 3 people [Occasion] Daily meals, Holidays, Weekends [Ingredients] Rice flour: 250g Tapioca flour : 150g [Seasoning] Salt: 1/3 tablespoon Water Cooking oil: 2 teaspoons [Cooking steps] Place the rice flour in a blender and blend until smooth, then use a sieve to sift the rice flour as finely as possible. Next, put the rice flour, tapioca flour, and 1/3 tablespoon of salt into a large bowl and mix well. Gradually pour in the boiling water and proceed to knead the dough. Depending on the water absorption of the flour mixture, adjust the amount of water added accordingly. Ensure that the dough is thick, smooth, and not too sticky. Knead until the dough is smooth and no longer sticky to your hands, then wrap the dough in plastic wrap and let it rest for 15 minutes. Divide the dough and then shape it into long strands of your desired length. Bring a pot of water to a vigorous boil on the stove, adding 2 teaspoons of cooking oil to prevent the nood...

[Time for cooking] 1 hour [For] 2 ~ 3 people [Occasion] Weekends, Holidays [Ingredients] Pork ribs: 500gr Shallots: 3 pieces Onion: 1 piece Carrots: 2 pieces Straw mushrooms : a handful Vietnamese thick noodle : 1 ~ 2 bags (In some restaurants, udon is used instead. Vietnamese thick noodle is softer than udon, but you can try using udon if you prefer. You can try making banh canh noodles from either rice flour or wheat flour .)   Spring onions: a handful [Seasoning] Seasoning powder : 2 tablespoons Sugar: 1 tablespoon Salt: 1 tablespoon [Cooking steps]  Cut the carrots into bite-sized rounds. Blanch the ribs in boiling water. Rinse the ribs thoroughly. Add fresh water and boil with onion and shallots. Boil over medium heat until the ribs are tender (about 30 to 45 minutes), frequently skimming off the foam, then add the carrots. Add seasoning powder, salt, and sugar. You can adjust the seasoning to taste. Buy Vietnamese thick noodle from the supermarket. Place the noodle...

[Time for cooking] 2 hours ~ [For] 6 people [Occasion] Weekends, Holidays [Ingredients] Beef Short Ribs: 800g Radish (white): 2 ~ 3 Carrot: 4~5 Spring onion: 3 stalks (Option) Chestnuts (Option) Jujubes [Seasoning] Pear : 1/2 piece Onion: 1/2 piece Minced garlic: 2 tablespoons Ginger juice: 1/3 tablespoons Soy sauce: 10 tablespoons Corn syrup : 2 tablespoons Sugar: 2 tablespoons Oyster sauce : 1 tablespoon Cooking wine (Mirin): 5 tablespoons Black Pepper: 1/3 tablespoons Sesame oil : 1/2 tablespoons [Cooking steps]  Soak the ribs in cold water for about 3–4 hours to remove the blood. Change the water occasionally. Add water to a pot and bring it to a vigorous boil. Then, add the blood-removed ribs and blanch them for 3 minutes to remove any unpleasant odor and excess fat. Rinse the blanched ribs thoroughly in cold water and remove any excess moisture. Place 1/2 pear and 1/2 onion into a blender and blend them. Transfer to a bowl and add 2 tablespoons of minced garlic, 1/3 tablespo...

[Time for cooking] 1 hour ~ [For] 4 people [Occasion] Weekends, holidays [Ingredients] Pork ribs: 1.2 kg Oyster mushrooms : 2  Onion: 1/2 Radish : 1/6 (white big one) Cheongyang chili peppers  (spicy green peppers): 2 Shishito peppers : 2 (or  Red chili peppers : 2) Carrot: 1/2 Spring onion: 1 stalk Chives: 1 stalk [Seasoning] Soy sauce: 100ml Water: 100ml Cooking wine (mirin): 50ml Sugar: 50g Minced garlic: 50g Ginger: 1/2 (or ginger powder: 50g) Sesame oil: 50ml/3 Cola / Coke: 1 bottle [Cooking steps] Rinse the meat under running water, then pour enough cola to cover the meat. Using cola to remove the blood can save time and tenderize the meat. Let the meat soak for about 1-2 hours to remove the blood. (If using water instead, change the water periodically and soak the meat for about 3-4 hours to remove the blood.) Cut the radish, carrot, oyster mushrooms, spring onion, onion, and Cheongyang chili peppers into appropriate sizes. Shape the radish and carrot into round p...