RECIPES OF COOKING CLASS

COCONUT FRAGRANCE RESTAURANT

1. Special salad( green mango, green papaya and banana blossoms )

Ingredients
- 1 green mango
- 100g banana blossom
- 1 green papaya
- 1 carrot
- 300g green shrimp
-
50g lemon basil and mint leaves (take leaves off stem & wash)
- White onion
Garnish
- tblsp of fried shallot
- tblsp roasted peanut

 Salad dressing
Ingredients
- Juice of 4 kumquat( 1/2 lime)
- 3 tbsp of water
- 1tbsp of fishes sauce
- Less than 1 tbsp of sugar
- Chopped garlic
- Hot chilli (optional)
Instructions
Mix water in sugar first, then add fish sauce, chilli, garlic and lemon juice.
You can have 1tblsp of chopped shallot and fry with 3tblsp of vegetable oil until golden brown
and add into dressing or add direct into salad give more flavor!
Instructions
Cut mango , papaya and the carrot in small long thin strips (or julienne), clean and peel shrimp,
leave tail on. Put papaya in the bowl with cold water about 10 minutes.
Peel the banana blossom out and just use the leaf and discard the baby banana then cut banana
blossom leaf into very thin slices. Soak banana blossom in water and squeeze in ½ limes to keep
the banana blossom does not turn brown and crispy. Wash and drain all the water out before use.
Marinated shrimp with 1teaspoon of garlic, 1 teaspoon of shallot, 1/4 teaspoon of salt, 1
teaspoon of oyster sauce, tumeric, annatto oil( paprika oil), black pepper.
 Do the same with beef, chicken or seiten( add sugar for seiten). Heat the pan, add a bit oil, pearl
onion. Then add shrimp ( 20 second with strong heat for shrimp, 30 second for beef) (Add soya
sauce if you cook with seiten) Turn off fire and mix 1 more minute in the pan
Mix all ingredients together and add the dressing, mix well, place shrimp on top of salad and
finish by fried shallot and peanut.

2. Fried spring rolls with vegetables and meat

Ingredients
- 200g finely minced fresh pork( chicken, shrimp, tofu)
- 1 tblsp finely chopped shallot
- ½ finely chopped onion
- 25 rice paper wrappers
- 1 taro( potato)
- 2 tblsp mung bean( steam them first)
- 1 carrot
- 50g dried wood ear mushrooms
- Vegetable Oil
Instructions
Grate the carrot and taro.( Fry the taro ).Add the pork and green onion together. Soak wood ear
mushrooms in water for about 20 minutes, drain and slice thinly. Mix all ingredients together and
season with a little salt and pepper, garlic, sugar, onion. Place a small amount of the mixture onto
a sheet of rice paper. Roll it up, tucking in the edges as you go.. Deep fry it in oil until golden
brown and cooked!
Tip: you should deep fry taro before we mix all ingredients. You can use potato If there is no
Taro and you don’t need to deep fry it.
 Spring rolls dipping sauce
Ingredients
- Juice of 4 kumquat( 1/2 lime)
- 3 tbsp of water
- 1tbsp of fishes sauce
- Less than 1 tbsp of sugar
- Chopped garlic
- Hot chilli (optional)
3. Vegetarian spring rolls
Ingredients
- 1 taro
- 1 carrot
- 25 rice paper wrappers
- ½ onion
- 50g wood ear mushroom
- 200g tofu
Instructions
Grate taro and carrot.
Soak wood ear mushrooms in water for about 20 minutes, drain and chopped finely.
Break tofu in a bowl.
Mix all ingredients together and season with a little salt and pepper. Place a small amount of
the mixture onto a sheet of rice paper and roll it up, tucking in the edges as you go. Moisten the
edge to make sure that it sticks. Deep fry it in vegetable oil when it turns golden brown.
Served with dipping sauce

 Sweet and sour Sauce

Ingredients
- Juice of 4 kumquat( 1/2 lime)
- 3 tbsp of water
- 1tbsp of fishes sauce
- Less than 1 tbsp of sugar
- Chopped garlic
- Hot chilli (optional)
Tips: You can eat with soya sauce

4. Fresh spring rolls with shrimp and pork

Ingredients
- 500g green shrimp
- 200g pork fillet
- 1 carrot
- ½ pineapple
- 1/mango
- 100g lemon basil
- 100g mint leaves
- 100g coriander
- 10g spring onion
- Peanut
- Sesame seed
Instructions
Boil fresh shrimp in hot water until pink, cool then peel. Boil pork for approximately 15
minutes until cooked, remove from heat and cut in long strips. Grate carrot then mix with 1tbsp
fishes sauce. Cut spring onion in 6cm lengths.
Shred the washed coriander, basil and mint leaves.
Instructions for rolling
Dip rice paper wrappers in a bowl of clean water into 5 seconds for just enough wet. place 2
pork strips, spring onion, pineapple, mango, avocado,… some coriander. Basil and mint leaves on
the paper wrapper and roll it up, tucking in the edges as you go. Add more peanut and sesame.
Moisten the edge to make sure that it sticks.
Served with dipping sauce that kept in the fridge for few hours or eat right away!

 Sweet and sour sauce

Ingredients
- Juice of 4 kumquat( 1/2 lime)
- 3 tbsp of water
- 1tbsp of fishes sauce
- Less than 1 tbsp of sugar
- Chopped garlic
- Hot chilli (optional)
Instructions
Mix water in sugar first then add fish sauce, water, chilli and garlic.
Tip: you can do the same with vegetarian fresh spring roll. Instead of meat, you can use tofu(
just need to deep fry tofu)

5. Vietnamese pancake with shrimp and pork( chicken, mushroom)

Ingredients
- 200g green shrimp
- 200g pork fillet
- 300g-500g rice flour
- 50g spring onion
- 50g bean sprouts
- 1tbsp turmeric power
- A little bit of salt
- 100g fresh herb and green salad
- 1 liter water (approx)
- 15 rice paper wrappers
- Vegetable Oil
- About : 1 leader spoon of rice flour 2 leader spoon of water
Instructions
Peel shrimp. Finely chop shrimp and pork together with shallot, season with salt and pepper
and let stay a side. Mix rice flour and turmeric powder together, add water slowly to make a thin
batter, note the batter should not be too thin and not too thick, you may need to experiment to have
the right consistency. Then add about 2tbsp coconut cream. Finally, chop some spring onion leaves
and add it in the end. After you mix the batter, you leave them in the refrigerator.
 Heat a little frying pan, brush the pan and add in some vegetable oil. Then add shrimp and
pork, cook in 2 minutes.
Ensure that the pan is hot when you put pancake mixture in, use about one ladle of batter for a
pan cake (depends on how big your frying pan is) but make sure the pan cake batter in thin. Add a
small amount of bean sprouts and cover...Remove when one side is brown and crispy. To prepare
the pan cake, you add salad, using salad leaves (lettuce), mint, basil, coriander and cucumber,
green mango. Then place the pancake on a rice paper wrapper and roll. Serve with dipping sauce.
Tips: Having enough oil in the pan to make pancake crispy, add extra oil when it needs to be
crispier and it is not break easier. After mixing into batter, let wait for 30 -60 minutes rest before
frying to have the rice flour expanded.

6. Pho.( Rice noodle soup)

Ingredients: stock
- 1kg chopped beef bones
- 250g cheap beef cuts (cheek)
- 2.5L cold water
- 4 cloves of garlic
- 30g sliced ginger
- 2 shallots, peeled and cut in half
- 3cm piece of cinnamon stick
- 3 star anise
- White radish
- Carrot
- Sugar cane or dried chinese apple
- Whole white onion
- Garlic
Ingredients: to serve
- 300g beef rump steak, sliced
- 400g fine rice noodles
- 2 spring onions, finely sliced
- 2 small red chilli, chopped
- 120g beansprouts
- Handful of sweet basil, coriander and mint
- 2 limes, cut into six pieces
Instruction:
In a frying pan, toast the ginger and shallots, onion, star anise, cinnamon until blackened.
Place beef bones and cheek in pan and cover with the cold water. Bring to boil; skim off any
scum.
Reduce the heat. Add the ginger, shallots and remaining stock ingredients; simmer gently for
3-4 hours. Do not let it boil rapidly – liquor will turn cloudy and bitter.
Add cinimon, anise, pepper corn in the broth about 30 minutes before we use the broth
 Remove beef cheek, then strain stock. Keep hot in a clean pan. Blanch rice noodles in boiling
water; drain.
Slice cheek into slivers. Arrange noodles in bowls and top with raw and cooked slices of
beef.
Pour over the boiling stock; sprinkle with spring onions.
Add some fishes sauce, spring onion, culantro, pepper,… Serve with remaining garnish.

6. Sauteed chicken with chilli & lemongrass

Ingredients(serves for 2 persons)
- 150g chicken fillet
- vegetable oil
- 1/2 tsp salt
- 1 or 2 shallots
- 1/2 tsp sugar
- 2 stalks tender lemongrass
- 10g green bell pepper
- 10g carrot
- 1⁄2 tea spoon cary powder
- 2 spring onion
- 1⁄2 tea spoon five aroma
- 1 small seeded red chilli
- 2 tsp annatto oil
- 1 tsp black pepper
- 50ml chicken stock or water
Instruction:
Cut the chicken into bite size pieces and in a small bowl.Mix the chicken with the fish
sauce, sugar, salt,,pepper and a splash of oil.Set aside
Cut the carrot, chilli, green bell pepper, spring onion on to 5cm julienne strips. Chop the
garlic and shallots.Cut the lemongrass into 2cm length and flatten.
Heat the vegetable oil in a large pan.Add ,shallots, lemongrass , then add five aroma powder
and cary powder more and stir fry briefly. Add the prepared
chicken , add a haft spoon of salt, garlic , oyster sauce. When you see the chicken medium
cook, remove to a plate.
Heat the fry pan hot again and then add carrot, chilli, bell pepper, onion and chicken stock or
water.Continue to stir fry for couple. Add back the chicken and stir extra for 1 minute. Add
green onion, black pepper.
Demonstrate the dish on a plate and served with steamed rice

7. Grill fish in banana leaves

Ingredients
- 300g fresh fish fillets
- 6- 8 pieces of banana leaf

 Sauce
- 1 tsp chopped garlic
- 1tsp shallots
- ½ tsp salt
- ½ tsp Pepper
- 2 tsp chopped lemongrass
- ½ tsp chopped chilli
- 2 tsp annatto oil
- 1/2tsp oyster sauce
- ½ tsp of fresh turmeric
Instruction
Cut the fish into big pieces or use a whole fish. Use a food processor to blend all sauce
ingredients together.
Cover the fish well, let the fish stand for 10 min or 15 min before grill.place the fish pieces
onbanana leaves.
Make a parcel and wrap it again with another banana leaf or aluminum foil.
Place on 10 min with 250 degrees, the fish will steam and cook inside the banana leaf.
The fish banana leaf will burn.
After bbq you take off the outside leaf and serve with one inside. Fish cooks quickly, do not
overcook

 RECIPES FOR VEGAN OYSTER SAUCE

Ingredients
- 20g shiitaki mushroom
- 240ml warm water
- 60g brown sugar
- 80ml water
- 3tbsp of soya sauce
- 1 tsp of salt.
- Shiitaki mushroom soak in warm water in about 20 minutes then drain and cut slice
Instruction
Heat the pan , add the slice mushroom, cook in about 2-3 minutes. Used another pan mix
water, sugar cook with low heat about 5 minutes, then add mushroom, warm water ( the water
used for soaking mushroom), salt, soyal sauce... Cook about 1 minutes and turn off fire.
Use balender to puree the mixture. Store the mixture in a glass boss.Store in the fridge and use
in about 2 weeks.
  VEGAN FISHES SAUCE
Ingredients
- 250 gr of pineapple, chop them small 750ml of water with Konbu Kelp 250ml of water with
shiitake mushroom
- 1,5 table spoon of sea salt
- 2 table spoon of soya sauce.
Instruction
Cook pineapple in about 10 minutes. Then add the water of shiitake mushroom( with the
konbu)
Add the water of shiitake mushrom also (with shiitake mushroom) sea salt, soya sauce,
simmer. After 20 minutes , take out the Konbu. Simmer in about 40 minutes more. Take out the
mushroom, pineapple.
Use the glass bottle to save the vegan fish sauce. Leave in the fridge. Can use in about 2
weeks- 1 month. Sweet and sour sauce for vegan fishes sauce Juice of 4 kumquat( 1/2 lime) 1
tbsp of water 4 tbsp of vegan fishes sauce 4 tea spoon of sugar Chopped garlic Chili

 HOW TO MAKE YOUR OWN NET RICE PAPER

Ingredients
- 450g tapioca
- 150g rice flour
- 20g flour ( can be omitted for gluten – free )
- 20g sticky rice (or white of 1 egg )
- 550 ml room temperature water
Instruction
Mix all ingredients in a deep bowl. Using hand to knead the mixture until smooth, ~ 5min
Punch holes in the bottom of a small can
Lightly spread a little oil in the pan and heat to medium temperature.
Quickly pour mixture through the holes in the can onto the pan in a circular motion, starting
from outside edge until you reach the center.
Remove when it stars to peel away from the pan.

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