CFM Media (Page 14)

VIETNAMESE CARAMELIZED PORK BELLY (THIT KHO TAU)  VIETNAMESE CARAMELIZED PORK BELLY (THIT KHO TAU) CFM5 1080x450

Source: Delightful Plate

Vietnamese Caramelized Pork Belly (Thit kho tau) is classic comfort food of Viet families.This dish is very popular in Vietnamese households for everyday eating but is also traditionally served during Tet, the Vietnamese Lunar New Year. The longer you cook the pork belly, the more tender it becomes. If you make this dish ahead, the fat will congeal on the surface, making it easier to remove, and a little healthier!

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Creamy Mushroom Soup  Creamy Mushroom Soup CFM10 1080x450

Source: All Recipes

Homemade cream of mushroom soup is full flavoured and so easy to make, you won’t buy soup in a can again! Walking in to the kitchen to throw a few ingredients together, only to come out with a warm creamy bowl of comforting soup in minutes.

By Chef John

Ingredients

  • ¼ cup unsalted butter
  • 2 pounds sliced fresh mushrooms
  • 1 pinch salt
  • 1 yellow onion,
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Bread Pudding with Praline Sauce  Bread Pudding with Praline Sauce CFM9 1080x450

Source: All Recipes

This fantastic praline bread pudding tastes great either hot or cold. It was so easy to make.

By Leah Little

Ingredients

  • ¼ cup butter, melted
  • 2 cups half-and-half
  • 2 cups milk
  • 1 (1 pound) loaf soft French bread, torn into small pieces
  • 3 eggs, lightly beaten
  • 3 cups white sugar
  • 4 teaspoons vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ¼ cup raisins,
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VIETNAMESE FRIED SPRING ROLLS (NEM RAN/CHA GIO)  VIETNAMESE FRIED SPRING ROLLS (NEM RAN/CHA GIO) CFM4 1080x450

Source: Delightful Plate, Caroline’s Cooking

Vietnamese Fried Spring Rolls (Nem ran / Cha gio) have a delicious mix of crisp outside and tasty filling which includes noodles and pork. They make a great appetizer dipped in light nuoc cham sauce or added to other dishes.  This dish is a must in any traditional Vietnamese banquets or celebrations, especially in the Lunar New Year celebration of Vietnam. We’re sharing the authentic way to make them as well as tips to ensure they turn out golden and crispy.

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