Vietnamese Recipes

Asian Pork Tenderloin

So for those of you who follow me on Instagram, you may have seen that I’ve started to record what I’m cooking for supper every night on my Instagram stories.  Are you guys interested in those stories? I started doing them because one of my favourite bloggers ( A Bowl Full of Lemons ) started showing what she was making for dinner every night and I always look forward to watching her stories every day.

There are just a couple issues with my Instagram stories: 1) I am still not comfortable with talking on my stories. It just seems so weird! I mean, I follow a whole bunch of bloggers who literally narrate their entire day on Instagram stories, and although I like watching them, I think it’s kind of narcissistic and weird. Can you imagine walking around the city or a store and seeing someone talking to their phone to people they can’t see and don’t know? So yeah, I’m still not that comfortable with narrating my cooking yet, but maybe one day. 2) Secondly, after documenting the cooking and the food on Instagram stories, I sometimes forget to take an actual nice picture (not on my phone) to feature on the blog! Which is what happened here for this Asian pork tenderloin – I captured a picture of the dish for Instagram stories, but then I added some text to it and so I can’t really use it as a photo on this blog! I mean, by the time I’m finished cooking and snapping pictures of the meal, my husband and I are starving and we just want to eat all the deliciousness. I never understand how some foodbloggers can stage and flatlay their cooking process and the finished product so beautifully….that must add so much time to the cooking process. And do they even eat the food that is presented and staged? It must be cold after everything is perfectly captured on camera. Anyways, I’ll post this recipe here today and then add pictures later. I make this pork tenderloin at least once a week, so I’ll have plenty of opportunities to take a blog photo next time.

On my Instagram stories last night, you would have seen that I served this pork tenderloin with some steamed jasmine rice and sliced cucumbers. Sliced cucumbers dipped in soy sauce was something that my mom served as a side a lot when we were younger and I just love it! I always have cucumbers on hand, and it makes such an easy side dish when I don’t have time or energy to stirfry or prepare another type of vegetable. The combination of cold crisp cucumbers dipped in the salty soy sauce is my favourite!

Oh, and just a heads up – the high sugar content of the hoisin sauce in this recipe, combined with the high temperature of cooking will make a mess of your baking dish! But it’s worth the extra soaking time, I promise!

Asian pork tenderloin

Print Recipe
Serves: 2 Cooking Time: 30 minutes

Ingredients

  • 1 pork tenderloin
  • 3 tbsp hoisin sauce
  • 1 tbsp grated ginger
  • 2 cloves garlic, minced
  • 1 tbsp canola oil
  • 1 tsp sesame oil
  • 1 tsp Chinese five spice

Instructions

1

Preheat oven to 425 degrees Fahrenheit.

2

Rinse the pork tenderloin and pat dry with paper towels. Place in a glass baking dish.

3

Combine all the other ingredients and whisk together. Brush it all over the pork tenderloin, and pour every bit of it on top of the pork tenderloin.

4

Place in the oven and bake for approx 30 minutes until the inside of the pork tenderloin is no longer pink.

5

Serve with steaming jasmine rice.

Canadian Recipes/ Featured

Green Curry Rice Bowl

Green Curry Rice bowl

Hi everyone! Just like that, August is drawing to a close and summer is almost over! My baby girl is almost eleven months old now and she’s been eating all different kinds of solid foods. She loves chicken, salmon, eggs, all the vegetables, all the fruits….the only thing she doesn’t like so far is watermelon. There’s something about watermelon that makes her gag and cough it up.

I’ve begun to slowly wean her off breastfeeding in preparation for my return to work in a month (boo!), but I still breastfeed her in the morning, before her nap, and before bedtime. In between those feeds, she eats three meals a day with us – breakfast, lunch and dinner. Breakfast is easy to make for the whole family – she’ll have avocado, an organic egg scrambled with a little whole milk, and whatever fruit I have on hand. I’ll have the other half of her avocado on toast, and my husband will have his usual sausage and eggs or bacon and eggs. For lunch, baby E will usually have leftover chicken, potatoes mashed with a little whole milk, and peas. I’ll just have a sandwich or leftovers myself.  However, for dinner, I’m struggling with making something good for the husband and I, while being wholesome enough for baby E to share with us. I mean, we can’t eat roasted chicken, peas and mashed potatoes every night! But if I make steak or something spicy, than she can’t share it with us. The last thing I want to do is to prep two different meals!

So I’ve decided to try and make a rice bowl.  These rice bowls are sometimes referred to as Buddha bowls and are usually comprised of some sort of grain, lots of colourful vegetables and a nice sauce.  This rice bowl served two purposes for me – one, it is a good meatless Monday dish; and two, all the vegetables that I was going to prep for the bowl could also serve as baby E’s dinner! I LOVE LOVE LOVE the Green Dragon bowl at 13th Avenue Coffee House here in Regina, so I set out to replicate their green curry sauce for my rice bowl.

So first, I wanted to have a coconut rice for the base of the bowl. I needed a full can of full fat coconut milk for this sauce, but I took about a quarter cup of the coconut milk and thinned it out with enough water to use as the liquid for my rice in the rice cooker. I can’t really give you exact measurements for the rice because I just use my rice cooker with its handy little markers for how much liquid I need!

Then I started the sauce (instructions below) and had that simmering on low to thicken up while I prepped all the vegetables.

For the vegetables, I wanted to use up as much as I could from my fridge. Mini cucumbers, grated carrots and red cabbage just needed to be cleaned and prepped. For the broccoli and mushrooms, I sliced the mushrooms, tossed it with olive oil and salt, and then steamed both the mushrooms and broccoli for five minutes. I also had a huge yam, so I diced that up, tossed it with olive oil, salt and pepper and roasted it in the oven at 400 degrees for about 20 minutes. If you notice though, I had a bit of the squash pushed to the side and that little pile was unseasoned because that was what baby E was going to eat!

Since I had the oven going, I also baked a small chicken breast as well for baby E. She’s too young to partake in meatless Mondays! After everything was cooked, her little meal contained some roasted yams, diced plain baked chicken, some mushrooms, and some small broccoli florets, paired with a sippy cup of water.

My meal was paired with a nice cold glass of rose wine.

Green Curry Rice Bowl

Give this recipe a try for a healthy meatless meal! You can basically use any vegetables you have on hand, just make it as colourful as possible!

Green Curry Rice Bowl

Print Recipe
Serves: 2 Cooking Time: 30 minutes

Ingredients

  • Jasmine rice, cooked in coconut milk and water
  • 2 broccoli crowns
  • 1 carrot, grated
  • 1 large sweet potato, cubed
  • 1/4 head purple cabbage, thinly sliced
  • 1 mini cucumber, sliced
  • 5 large crimini mushrooms, sliced
  • olive oil
  • 1 lime
  • salt and pepper, to taste
  • GREEN CURRY SAUCE
  • 2 tbsp green curry paste
  • 1 14 oz (400 ml) can of full fat coconut milk
  • 1 tbsp lime juice
  • 2 tsp fish sauce
  • 2 tsp brown sugar
  • salt, to taste

Instructions

1

To make the green curry sauce, combine the curry paste and the coconut milk in a medium skillet set over medium heat. Whisk until paste and milk are fully combined. Add the fresh lime juice, fish sauce, sugar and salt. Bring the sauce to a boil, then turn the heat down low and simmer for 20 minutes (or until you're done prepping the rest of the bowl).

2

Dice a sweet potato into small cubes, toss with olive oil, salt and pepper and roast in a 400 degree F oven for about 20 minutes.

3

In a small bowl, coat the mushrooms in olive oil and a dash of salt. Steam the broccoli and the mushrooms together for 5 minutes.

4

Assemble the bowl by layering the all the veggies over your coconut rice and drizzling the curry sauce on top. I serve the extra sauce in a little gravy boat so that we can add more to our bowls if needed. Garnish with a squeeze of lime and enjoy!

Canadian Recipes/ Featured

Portobello Mushroom Burger

Portobello Mushroom Burger

Oh my goodness, I can’t believe it’s already mid-August! I have two months left of my maternity leave, and I’m trying to soak in every sweet summer minute. I’m also trying to finish my baby girl’s baby scrapbook. I need to get it done before I go back to work, because I know there’s no way I would have time to do it once I’m back at work! I must say, I am really enjoying this whole scrapbooking thing. I mean, I’ve bullet journaled for over a year now, and scrapbooking is kind of similar to that except with photos…and more stickers!

I’m still trying to do meatless Mondays in our household. The husband is still not a fan, but he did request that I try to do a portobello mushroom burger. He figures that if it’s served with fries, it would be a substantial enough meal for him. There used to be a restaurant here in Regina that served a portobello mushroom burger with cream cheese. It was so good, but I haven’t been able to recreate it yet. I can’t even remember the name of the restaurant – it was on Albert St, where Slow Pub is now. Does anyone remember what it was called? This would have been 7-8 years ago.

The marinade on this portobello mushroom recipe is on the savoury/salty side with the balsamic vinegar and soy sauce to give it a meaty flavour, and the Montreal steak spice gives it a meaty taste as well. Portobello mushroom burgers can often be slimy if not cooked properly. I find that you almost have to over grill them a bit and get a good char on them to dry them out. 7-8 minutes on each side on the grill seems to be the right amount of time for me.

I like to top mine with some Swiss cheese, grilled red onions, some spinach and tomatoes. And of course, remember to butter and grill your buns! It makes all the difference!

Portobello Mushroom Burgers

Print Recipe
Serves: 4 Cooking Time: 15 minutes

Ingredients

  • 4 portobello mushroom caps
  • 2 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 1/2 tsp Montreal steak spice
  • choice of toppings and cheese

Instructions

1

In a large bowl, whisk together vinegar, soy sauce, oil and the steak spice. Place the mushroom caps in the bowl and coat with the sauce. Let stand while you preheat the grill or barbecue.

2

Heat the grill or BBQ to medium heat. When hot, brush the grill with some oil.

3

Place the mushrooms on the grill (top of mushroom down first), reserving the marinade for basting. Grill for 7-8 minutes on each side, brushing with the marinade frequently.

4

Top the mushrooms with your choice of cheese during the last minute of cooking. I used slices of Swiss cheese.

5

Serve the mushrooms on buttered grilled buns, with your choice of toppings. I like tomatoes, spinach and grilled red onions.