I really love Vietnamese southern style beef ragout, with a lot of sauce to eat with rice or bread. When I was in Vietnam, whenever my mom made this dish I would eat much more rice than usual, because it is so good that only rice with the sauce would be heavenly delicious. There was this one time I had a small injury on my leg, and my friends told me not to eat any beef dish because it can make the injury becomes a keloid scar (it’s an Asian thing ), so I was scared and was extra careful, but one time my mom made this dish for lunch and I immediately dived in my injury did become a keloid scar, but fortunately it’s quite light-colored so it’s not too noticeable.
I’m still not sure if my scar really was caused by that one lunch with beef, but beef ragout still remains one of my favorite dishes. Ever since I came to France, where there are more cold than warm days, I crave even more for this dish. When I started learning how to cook, this was one of my must-learn dishes. After a few trials, I was finally able to come up with a recipe that is both delicious and simple, especially for ‘study-abroaders’ like me. Even Matthias loves this dish, and he still asks me to do it from times to times.
Công thức tiếng Việt: Bò ragu/Bò kho kiểu miền Nam
Most dishes on Miamivores so far are Asian, let’s change it up a bit today with Pasta
Bolognese is one of the most popular sauces, and once of the easiest to eat (this is the first sauce that I ate with Pasta). When I first started learning how to cook, I thought that Bolognese is just stir fried minced meat tossed with tomato purée, so I always made it like that. When I was in England, I made it for my friend (also my housemate), and I ‘proudly’ told her that it was Italian Bolognese It’s not until much later when I read more recipes and documents on this dish that I realized I’ve made a total mess of what I’ve been calling “Bolognese”, and if any Italian chef happen to see my version of their traditional sauce, they would surely faint from horror
The real Italian name of Bolognese sauce is ragù, and even though there are a lot of different recipes and directions, they all have the same basic ingredients, and according to the recipe that the Academia Italiana della Cucina registered with Bologna Chamber of Commerce, every Bolognese sauce contains the following ingredients: onion, celery, carrot, minced beef, pancetta, tomato, milk and wine.
- Onion, carrot and celery have to be chopped very finely, and try to chop them as uniformly as possible. That way the vegetables will be cooked uniformly, and the final texture of the sauce will be much more enjoyable.
- Meat: the most usually used meat is beef, but we can totally mix in some minced pork. Veal is also used in some recipes. Pancetta (Italian cured meat) is also used in Bolognese sauce, in our homemade version we can use normal bacon/cured meat to replicate the taste.
- Tomato is not the main ingredient in this sauce. All recipes for Bolognese only use a small amount of tomato to create the taste, but Bolognese is a meat sauce so the main taste still has to be meat.
- Seasonings used for Bolognese sauce is simply salt and pepper (according to what I’ve read, Italian chef don’t use any herbs or other seasonings in their sauce)
- Milk is used to create the signature orange-ish color of Bolognese, and it also helps tenderize the meat.
- Pasta: I’ve always thought that Bolognese can be eaten with any type of pasta, especially with spaghetti, but through a lot of readings I’ve found out that it’s better to use wide pasta that can hold the meat sauce, and the most used is tagliatelle.
- Wine: Red wine is usually used in Bolognese, but you can replace with white wine to. During the cooking process the alcohol will evaporate so you don’t feel the wine at all in the sauce, and kids can still eat this. I myself am not a big fan of wine, but I’ve tried cooking Bolognese 2 ways and I have to admit that adding wine make the taste much richer. If you really don’t want to use or don’t have wine, you can replace with beef broth or water
I’ve really talked a lot let’s get to the recipe now.
Công thức tiếng Việt: Mì Ý sốt Bolognese (sốt thịt bò bằm)
Instant noodles is sure a familiar dish to all of us, especially to students when I was little, instant noodles was one of my favourites. But of course, my mom wouldn’t let me have too much of it since it’s not healthy at all. When I first came to France and had no idea how to cook anything (I didn’t even know how to cook rice in a rice cooker!), instant noodles became my best friend. That is, until I was so sick of eating instant noodles for lunch every single day and started to teach myself how to cook.
Bài tiếng Việt: Món lười biếng: Mì ăn liền với bò và cải thìa