Serves 2 Preparation: minutes Cooking time: minutes
13/4 cups water
1 teaspoon olive oil
½ cup teaspoon finely chopped Kimchi
½ cup teaspoon finely chopped mushroom
1teaspoon garlic and salt
½ teaspoon fresh ground black pepper
Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until liquid isnabsorbed. Add mushroom and kimchi cook for 1 minute. Remove from heat; fluff with a fork. Stir garlic and salt. Cover; let stand for about 1 hour. Serve chilled or at room temperature.
Chef Kimmy Tang
Sticky rice sausage (Xôi lạp xưởng)
Making 4serving Preparation time: 5 minutes Cooking time:5 minutes
2 cups cooked sticky rice
8oz Chinese sausage thin sliced
2oz dried shrimp soaked in water for 10 minutes
1 shallot thinly sliced’
2 stalks green onion chopped
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon sugar
1 tablespoon roasted and crashed peanut
11/2 teaspoon cooking oil
Preheat the sauté pan with medium heat, add oil wait until oil become hot and then add green onion, quickly stir fried. Set aside.
Preheat the sauté pan with medium heat, add oil and shallot, stir fry until it become fragrant add dried shrimp quickly stir fry for a minutes, add sausage, salt, sugar, and black pepper cook for another 2 minutes or until sausage get fragrant and served with cooked sticky rice and top with peanut and green onion.