Food
Chạo Tôm ✨
Shrimp paste is wrapped around sugarcane and fried for a Vietnamese classic that’s ready for summer!
Get Susan Vu’s recipe👇
Chạo Tôm
Level: Easy
Total: 2 hr (includes chilling time)
Active: 1 hr
Yield: 6 to 8 servings
Ingredients
Nước Mấm:
1/2 cup fresh lime juice (from about 3 large limes)
1/3 cup sugar, plus more to taste
6 garlic cloves, minced
1 to 2 red or green Thai bird chiles, thinly sliced
1/4 to 1/3 cup fish sauce, plus more to taste
Chạo Tôm:
4 garlic cloves
1 large shallot (about 2 ounces), coarsely chopped
1 1/2 pounds peeled and deveined jumbo (21/25) shrimp
1/4 cup mayonnaise
2 tablespoons cornstarch
1 tablespoon chicken bouillon powder
1 tablespoon fish sauce
1 1/2 teaspoons sugar
Freshly ground black pepper
One 20-ounce can sugarcane in syrup, drained and rinsed well
Canola oil, for greasing and frying
Serving:
Rice vermicelli noodles (bun tuoi), cooked according to package directions and at room temperature
Green lettuce leaves
Sliced English or Persian cucumbers
Fresh herbs, such as cilantro, Thai basil, mint, and/or purple perilla
Directions
Special equipment: a deep-fry thermometer.
For the nước mấm: Combine the lime juice, sugar and 1/3 cup water in a medium bowl and whisk until the sugar is completely dissolved. Add the garlic, chilies and fish sauce and whisk to combine. Taste and adjust the sauce to your liking with additional sugar, water and/or fish sauce. You will have about 1 1/3 cups of dipping sauce. Cover and refrigerate while you prepare the chạo tôm.
For the chạo tôm: Pulse the garlic and shallot in a food processor until minced, about 10 pulses. Add the shrimp, mayonnaise, cornstarch, bouillon, fish sauce, sugar and 3/4 teaspoon black pepper. Pulse until finely chopped and almost pasty in texture, about 30 pulses. You will have about 3 1/3 cups of shrimp paste. Transfer to a medium bowl, cover, and chill the shrimp paste in the refrigerator for 1 hour.
While the shrimp paste chills, cut the sugarcane lengthwise into twenty 1/2-inch-thick sticks. (Refrigerate leftover sugarcane for up to 5 days; chew on them as a little sweet treat or use them as fun cocktail stirrers.)
Line a large baking sheet with parchment paper. Grease the paper lightly with canola oil. Lightly grease your hands and grease a tablespoon with more oil. Scoop 20 even mounds of the chilled shrimp paste onto the baking sheet, about 2 heaping tablespoons per mound. Put 1 mound into the palm of one of your hands then place a sugarcane stick down the center. Use your hands to wrap the shrimp paste around the stick in a football-like shape (round in the center and slightly tapered on the sides), leaving about 1/2 inch of space on each end of the stick.
Fill a large Dutch oven with a little more than 1 inch of oil and heat until it registers 325 degrees F on a deep-fry thermometer. Line a second baking sheet or a large plate with a couple layers of paper towels and set aside.
Once the oil is hot, in batches of five, fry the chạo tôm until they are puffed, golden brown and cooked through, 3 to 4 minutes per batch, turning them occasionally. Transfer to the prepared baking sheet or plate to drain. The temperature of the oil will drop to around 300 degrees F after you add the chạo tôm; make sure to allow the oil temperature to come back to 325 degrees F before frying another batch.
For serving: Transfer the fried chạo tôm to a serving platter. Serve the rice vermicelli noodles, lettuce leaves, cucumbers and the nước mấm alongside. Slide the shrimp paste off the sugarcane and wrap it in lettuce with fillings and dip it in nước mấm.
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Guy Finds a BIG Burger in Kentucky! 🍔🔥 Diners, Drive-Ins and Dives | Food Network
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The secret to the MOISTEST carrot cake ever? It’s not just carrots… 🤫
Professional baker @chefdaniellesepsy reveals her bakery tricks (and a few unexpected ingredients) that take her carrot cake recipe to the next level. Think: Crushed pineapple, buttermilk, coconut and a bakery-worthy cream cheese frosting with an upgrade 🥕✨ The end result is everything a great carrot cake should be: incredibly moist, warmly spiced and worthy of any celebration.
Watch now and get ready for your Best. Bake. Ever.
Get the recipe:
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0:00 – Intro
1:01 – Make the batter
6:32 – Bake the cake layers
8:16 – Make the cream cheese frosting
10:44 – Layer and frost the cake
14:10 – Serve
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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#ReeDrummond #ThePioneerWoman #FoodNetwork #BakedZiti
Get the recipe ▶ https://foodtv.com/3mBiF3V
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Baked Ziti
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 35 min (includes standing time)
Active: 30 min
Yield: 12 servings
Ingredients
2 tablespoons olive oil
3 cloves garlic, minced
1 large onion, diced
1 pound ground beef
1 pound Italian sausage
Two 14.5-ounce cans tomato sauce or marinara sauce
One 28-ounce can whole tomatoes with juice
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
1 pound ziti
1 1/2 pounds mozzarella, grated
One 15-ounce tub whole-milk ricotta
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley, plus more for sprinkling
2 eggs
Directions
Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
Preheat the oven to 375 degrees F.
In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.
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Ree Drummond’s 5-STAR Cheesy Baked Ziti 🍴🤩 The Pioneer Woman | Food Network
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CHAPTERS:
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01:06 Tony Hawk’s Comfort Zone
03:52 Winner Winner Tony Hawk Chicken Dinner
04:50 Tony Hawk’s Hot Chicken Concept
06:46 Tony’s First Skateboard
08:44 Guy’s First Business? Pretzels!
10:40 661 Skate Parks!
11:30 Where Do The Trick Names Come From?
13:18 Worst Skateboard Accidents
16:15 Hitting The 900 At 48!
16:34 The OG’s Take On New Skaters
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The Birdman Tony Hawk Is Invited to Guy’s Feast Club
Music credit: Suman Chatterjee
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Find it at Joe’s Meat Market: http://joes-meatmarket.com/
Follow them: https://www.facebook.com/Joes-Meat-Market-205145299500605
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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