Christine Ha became the first blind chef to win Fox’s “MasterChef” last season.
Now, Christine pays a visit to the Access Hollywood Live Kitchen to share some of the dishes from her new cookbook “Recipes from My Home Kitchen: Asian and American Comfort Food.”
Stir-Fried Macaroni with Beef (Nui Xao Bo)
- 1 package (16 ounces) elbow macaroni
- 1/2 pound ground beef
- 1/2 onion, chopped
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
- 1 tablespoon tomato paste plus additional, if needed
- 1 teaspoon Maggi sauce
In a large pot, cook the macaroni according to package directions until al dente. Drain and rinse under cold water.
Heat a wok over medium-high heat. Cook the beef, onion, garlic, and salt and pepper to taste until the meat is browned. Drain the excess fat.
Add the macaroni, 1 tablespoon tomato paste, and Maggi sauce and mix well. The macaroni should be thinly coated in tomato paste; add more tomato paste if necessary. Serve warm.
Possible Substitutes: Ground turkey, ground pork, or even slices of flank or top round beef (always cut across the grain) can be substituted for the ground beef. In a pinch, soy sauce can be used instead of Maggi sauce--but in an authentic Vietnamese kitchen, there’s always a bottle of Maggi next to the fish sauce.
Grilled Beef Short Ribs (Galbi)
- 3/4 cup light soy sauce
- 2 tablespoons packed brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon plus 2 teaspoons extra-light olive oil
- 4 cloves garlic, crushed
- 3 scallions, white and light green parts only, chopped, plus additional for garnish
- 2 pounds Korean-style short ribs, thinly cut across the bone
- Toasted sesame seeds
In a medium bowl, combine the soy sauce, sugar, sesame oil, olive oil, garlic, and 3 chopped scallions and mix well. Place the ribs into two large resealable plastic bags and divide the soy sauce mixture between them. Shake to evenly distribute the marinade. Refrigerate overnight. Turn the bags over once as the beef marinates.
Heat a grill or grill pan to medium-high heat. Drain the excess marinade off the meat, scrape away the scallions, and grill for 6 to 8 minutes, turning once. Garnish the ribs with additional chopped scallions and the toasted sesame seeds and serve.
- 11/2 cups rice
- 1 quart Poultry Stock (page 172) or low-sodium chicken broth
- 31/2 cups coarsely chopped broccoli
- 6 tablespoons butter
- 1/2 cup minced onion
- 1 cup sliced button mushrooms
- 1/4 cup all-purpose flour
- 11/2 cups whole milk
- 1 large egg, beaten
- 21/4 cups (9 ounces) grated sharp Cheddar cheese
- 1/2 cup creme fraiche
- Salt and freshly ground black pepper
Cook the rice according to package directions and set aside.
In a medium saucepan, bring the stock to a boil. Reduce the heat to low and add the broccoli. Simmer for 10 minutes or until the broccoli is al dente. Drain and set aside.
In a saute pan over medium-high heat, melt 2 tablespoons of the butter. Add the onion and mushrooms and cook, stirring frequently, for 5 minutes or until soft and fragrant. Set aside to cool.
Preheat the oven to 350F. In a separate medium saucepan over medium-low heat, melt the remaining 4 tablespoons butter. Stir in the flour to make a roux, whisking constantly for 5 minutes or until it reaches a thick, uniform consistency. Add the milk and stir until thoroughly incorporated. Slowly whisk in the egg to temper until thoroughly incorporated. Stir in 2 cups of the cheese, 1/2 cup at a time, allowing it to melt after each addition.
Transfer the mushroom mixture into a 2-quart baking dish. Fold in the creme fraiche. Add the broccoli, cheese sauce, and rice and season to taste with the salt and pepper. Mix well until the ingredients are thoroughly combined. Bake for 30 minutes. Top with the remaining 1/4 cup cheese and bake for 15 minutes longer or until the top is browned and bubbly.