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The Oasis Grocery Store and Gourmet Shop
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THE OASIS COOKBOOK
Get your free copy here as a searchable pdf.
Over 100 everyday recipes for the expat, with ingredients and tools easy to find. Because there are little things one doesn't think about till one can no longer get them.
If you would like it as a flipbook please send your request to
marco@oasishanoi.net
https://goo.gl/U3FMqL
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Vegan Soy cream cheese
Not exactly a cheese but a healthy and easy alternative to dairy products.
Lactose-free and animal protein free, contains a high percentage of calcium, iron and Omega 3.
It can be easily flavoured with the addition of herbs and spices and used as you would use cream cheese, for a nice creamy pasta sauce, as a spread, on pizza or to make a cheesecake.

Ingredients:
1 liter of soy milk
1 teaspoon lemon juice
1 teaspoon salt

Preparation:
Heat over low heat the soy milk, without boiling.
Turn off the stove and add the lemon juice.
Stir slowly with a wooden spoon.
The soy milk, in contact with the lemon juice, separates, forming lumps.
Place the mixture in a strainer lined with cheesecloth or a paper coffee filter
Put inside a bowl. Allow to drain excess liquid for about half an hour.
Put the soy cheese in a saucepan, add the salt.
Warm up gently in a double boiler, until creamy and smooth.
Stir constantly with a wooden spatula.
As soon as it reaches the consistency of a cream cheese, turn off the stove.
Let cool and then refrigerate. Enjoy as is or flavour to taste.

Available in our shop
The Oasis - Grocery Store
24 Xuan Dieu ,Tay Ho
Tel .02437191196
#recipe #non-dairy #cheese #vegan #oasis #hanoi
http://www.oasishanoi.com
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ARTISAN VEGAN CASHEW CHEESE WILL BE AVAILABLE AT THE OASIS
from tomorrow, Saturday the 5th of May at 12.00
Limited Supply !!! The next batch will be available in 10 days_.
Available flavours are : Classic, Black Pepper, Spicy Chily and Smoked Hickory
#homemade #vegan #cheese #oasis #hanoi
http://www.oasishanoi.com
The Oasis - Grocery Store
24 Xuan Dieu ,Tay Ho
Tel .02437191196
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SLICEABLE CASHEW CHEESE (VEGAN)
I have just tried several different recipes for Vegan cheeses and this ,in my opinion, gives the best results Consistency of the obtained cheese will be that of silken tofu, hard-jelly consistency and there will be no unpleasant,bitter aftertaste as with other recipes I tried. It is easy and all the ingredients are readily available in Hanoi. You can flavor it with the addition of herbs,pepper or any other ingredient you like. You could also add a pinch of turmeric for a deep yellow color.This recipe is Dairy Free, Nut-Based, Soy Free and Vegan.
INGREDIENTS
2 cups raw cashews [Soaked overnight in a cup of water]
2 teaspoon nutritional yeast
1 clove garlic
3 teaspoons starch of your choice (Tapioca/Arrowroot/Corn)
2 teaspoons agar agar powder
2 tablespoons lemon or lime juice
1 and 1/2 cups water
Salt to taste
PREPARATION
In a saucepan, mix agar agar in 1/2 cup water. Keep aside
Discard the water from the cashews. Rinse them really well. Place cashews in a food processor with nutritional yeast, garlic, starch, salt, lemon juice and 1 cup of water. Make a very very smooth paste.
Add the cashew paste to the agar agar mixture. Bring this to boil on a low-medium heat until it forms a thick pancake-batter consistency.
Quickly transfer to ramekins. This quantity makes two full ramekin sized cheeses.
Refrigerate for an hour or more. Carefully remove from the ramekin placing on baking paper and put back in the fridge . After another couple of hours they will have reached the desired consistency and will be sliceable and ready for consumption
#recipe #homemade #vegan #cheese #oasis #hanoi
www.oasishanoi.com
The Oasis - Grocery Store
24 Xuan Dieu ,Tay Ho
Tel .02437191196
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HOMEMADE RICE CRACKERS WITH POPPY SEEDS
These very light crackers are a tasty alternative to bread and can be prepared in minutes. The addition of oregano gives these crackers a definite Italian twist.Rice flour is available everywhere and your crackers will have the added bonus of being Lactose free, eggs free, wheat free and above all very tasty.
Ingredients:
250 grams of rice flour
100 ml of water
Oregano
Extra virgin olive oil
6 grams salt
Poppy seeds

Preparation:
Mix the rice flour, water, salt, some poppy seeds, a bit of oregano and one tablespoon of olive oil.
Knead until you get a compact but workable dough. Using a rolling pin prepare a very thin sheet of dough.
Cut the dough sheet into triangles or rectangles and put them in a lightly oiled baking tray.
Brush a little oil on the surface of the crackers sprinkle with poppy seeds and oregano and cook for 8-9 minutes in a preheated oven at 180 degrees until golden.
Take them out and let them cool.
When they are completely cold, they will become crispy.
Your crackers can be stored in a dry place for several days.

All the ingredients are available in or shops
#recipe #crackers #vegetarian #oasis #Hanoi
www.oasishanoi.com
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HOMEMADE HOT CHILI SAUCE
The simplest way to make your own chili sauce and add kick to your favourite dishes.Much better than any bottled sauce.Depending on the kind of chilis you use the result will be different without losing the character and essence of an excellent hot sauce.If you use very hot red chilies, for example you will get very very close to Frank’s Red Hot Sauce.If you use Jalapenos the sauce will get the full flavour and colour of this variety.For your safety use gloves and keep your face away from the vapours as capsaicin,the compound giving hotness to chilies,can irritate your eyes and is not pleasant to inhale.If you do not have fresh chilies of your favourite variety,dry ones,also in flakes,will work.Should you get a sauce that is too vinegary adding a little bit of baking soda and reheating the sauce briefly will remove the excess of vinegar taste. You can adjust the quantity of any ingredient according to your taste and the spiciness you want to reach or add herbs and flavourings but following this procedure will guarantee always an excellent result.
Ingredients:
3 cups of your favourite chili peppers (or more if you want)
1 and ½ cups White vinegar
4 tablespoons tomato paste
2 tablespoons chopped onion
2 garlic cloves chopped
3 tablespoons lime juice
Olive oil
1 tablespoon Sugar
1 teaspoon Salt
Preparation:
Cut the stem off the chili peppers. Cut them in half lengthwise and put them in a hot pan with a drop of olive oil. Saute’ briefly until just a little toasted but not dry.
Add 1 ½ cups of water and bring to boil. Reduce the fire and let simmer until softened adding a little water if needed. Put the chilies and the remaining liquid in a blender, add half the volume of white vinegar, a teaspoon of salt and blend to a homogeneous paste.
In a pan (no need to use a clean one, just use the one you used for the chilies) soften the chopped onions and garlic in olive oil until translucent. Do not let them get brown.
Add to the mixture in the blender. Combine with the tomato paste, lime juice, and sugar. Blend until really smooth.
Pour back in the pan and let it reduce on a low fire until you get the consistency you like. If you want to eliminate the seeds pass through a sieve or cheesecloth.
Pour the mixture in a clean jar, cover with a thin layer of olive oil and keep in your fridge. It is immediately ready for consumption but the more you keep it the better it will become.
All the ingredients are available in our shops
#recipe #homemade #chilisauce #hot #oasis #hanoi
www.oasishanoi.com


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HOMEMADE PANCETTA(ITALIAN BACON)
Pancetta and guanciale are the Italian takes on bacon(or probably it is the other way around).Making your own Pancetta is the first step into preparing your own charcuterie and once you have mastered this the rest will be easy. But we will come to that in the future.It takes as always some patience and love but the result will be extremely rewarding and your pancetta will be extremely tasty and absolutely preservatives free.And that is no small achievement.
Ingredients:
2.5 kilograms of fresh pork bellies including the skin
1.5 kg of coarse salt
Spice mixture (I use black pepper, paprika,chili powder,thime,rosemary,bay leaves and fine salt but you can prepare your own according to your taste but keeping in mind that the quantity of black pepper has to be equal or more than all other ingredients)
More ground black pepper
red wine
vinegar

Preparation:
Take the meat and with a sharp knife clean and shape it into a rectangle.
Take a large flat container like a baking tray and completely cover the bottom with salt.In a bowl prepare your spice mixture.On a cutting board sprinkle the bacon with some extra pepper,salt and spice mixture. Massage the meat on both sides.Place the meat in the container and completely cover with salt. You should not leave uncovered parts.Cover the container with a clean towel and let stand for 3 days in the lower part of your fridge. During these three days turn the bacon every day draining excess liquid if any has formed and cover again adding fresh salt if needed
After these three days wash your pancetta under running water then place it in a large bowl with vinegar and wine (3 parts of wine and 1 part vinegar) and leave to soak for 1 hour .The bacon should be covered by the liquid. After this time, take it and dry well with paper towels or napkins, and let it dry for one day, wrapped in a clean cloth in the lower part of your fridge.
After this day of rest cover again the meat with your pepper and herbs mixture covering completely the meat. If you have a large enough refrigerator hang your pancetta in the lower part of it and leave it there for about two weeks or until firm to the touch. If you do not have enough space let it rest on a layer of kitchen paper and change the paper whenever you see that it has absorbed some humidity.

#recipe #homemade #bacon #pancetta #oasis #Hanoi
www.oasishanoi.net
The Oasis Grocery Store
24 Xuan Dieu - Tel. 024.37191196 - (h.7.00/h.20.30)
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HOMEMADE CORNED BEEF
Corned beef is not part of the Italian tradition and my first encounter with it was, as a kid, with the tinned version. Not a fan. My opinion changed some years later, and radically, when I had my first real corned beef sandwich courtesy of a US Army truck driver while hitchhiking through Germany. Since then I have been trying to reproduce it and finally I seem to have succeeded. Not only I have attained the desired result but also I have found a way to do so without using curing salts, saltpeter or any other preservatives. I am happy with this version as it is tasty, juicy and tender if a bit labour intensive and time consuming. If you do not want a deep red colour just skip the beets as they have no real influence on taste or texture.

INGREDIENTS :
1 cup salt
1/2 cup sugar
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
1 stalk celery, coarsely chopped
3 tablespoons of red beet finely chopped and with its juices
2 kg beef brisket or flank steak or any long and marbled piece of meat
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery broken in two parts
PREPARATION

Place water into a large pot along with salt, sugar, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, bay leaves and ginger. Cook over high heat just until the salt and sugar have dissolved. Remove from the heat and add ice. Let the ice melt and place the obtained brine into the refrigerator until it gets cold. Once it has cooled, place the meat in zip top bag and add the brine. Add the the chopped celery and red beet .The beet will give a nice red colour to the meat and the celery will develop natural substances substituting the traditionally used saltpeter to preserve the meat. Lay the meat in the bag flat in a container making sure it is completely covered by the brine and sealed and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine. After 10 days, remove from the brine and rinse well under cool water. Place the meat into a pot large enough to hold the meat, add the onion, carrot and celery and cover completely with water . Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice.
#Homemade #corned-beef #beef#recipe #no-preservatives #Hanoi #Oasis
The Oasis Grocery Store
24 Xuan Dieu - Tel. 024.37191196 - (h.7.00/h.20.30)
http://www.oasishanoi.net
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VEGETARIAN LENTIL BURGERS
For those who do not eat meat, but also for those who want to try something different here is the simple recipe of tasty vegetarian burgers. To be eaten in the classic bun, or as simple vegetarian meatballs, no less tasty than the classic minced meat ones. If you do not love meat but do not want to give up the taste of a good hamburger, here is how, in a few minutes, you can prepare delicious vegetarian burgers.
INGREDIENTS:
1 potato (about 200 gr)
100 gr canned lentils, drained
2 tablespoons grated Parmigiano
1 tablespoon olive oil
Soy sauce
Salt and pepper
PREPARATION:
Boil the peeled and diced potato in salted water until soft. Just before the end of cooking, add the well-drained lentils. Drain well and pass the potato and lentil mix in a potato masher or give it a brief spin in the food processor .The texture should be a bit coarse, like minced meat. Add the cheese, salt and pepper and a bit of soy sauce as a browning agent. Mix well and form two vegetarian burgers. Cook them in a non-stick pan with hot oil, until golden on both sides. Serve every lentil vegetarian meatball, as you would serve meat burgers, in a bun with some raw onion rings, tomatoes and salad and your favorite sauce or with a side of mashed potatoes.
#Homemade #lentils #burgers #recipe #vegetarian #Hanoi #Oasis
The Oasis Grocery Store
24 Xuan Dieu - Tel. 024.37191196 - (h.7.00/h.20.30)
www.oasishanoi.net
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HOMEMADE COTTAGE CHEESE
Cottage cheese is not available in Vietnam because the extremely short shelf life of real cottage cheese makes it impossible to import it.The dairy industry in Vietnam is at a very early stage and dairy products are not part of the Vietnamese tradition and taste.But it is extremely easy to prepare your own cottage cheese.This version made with skimmed milk is very light and delicate, ideal for those who want to enjoy a fresh cheese and it is vegetarian, since the coagulating agent is of vegetal origin. Homemade cottage cheese can be prepared without thermometer or any particular equipment. All you will need is a scale and to carefully follow the recipe.On request homemade cottage cheese is available in our shops.

Ingredients (yield about 200 g)
1 l skimmed milk
6 g salt
20 g white wine vinegar
Pour the milk into a saucepan. Add salt and cook over medium heat, stirring occasionally to prevent the coagulation of the surface. When the milk reaches a boil, turn off the heat and add the vinegar. Mix for thirty seconds and then cover the pan with a lid. Let it rest for 30 minutes. Bring to a boil again the mixture, this time on high heat, stirring often. When the milk coagulates turn off the heat and cover the pan again with the lid, letting it rest for another 30 minutes. With a ladle collect the milk clots and pour into a container on which you placed gauze, a towel tightly woven or a paper filter for the coffee. Let it drain and then squeeze the filter eliminating the excess fluid. You can serve the cottage cheese in small bowls and garnish with basil or tomatoes or herbs. Cottage cheese keeps in the refrigerator for 2-3 days covered with plastic wrap. If it becomes too dry add more serum, milk or cream.
All the ingredients and finished preparation available in our shops.
#Homemade #cottagecheese #recipe #vegetarian #Hanoi #Oasis
The Oasis Grocery Store
24 Xuan Dieu - Tel. 024.37191196 - (h.7.00/h.20.30)
www.oasishanoi.net
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