Culinary Delights Unveiled: My Family Kitchen

Introducing “My Family Kitchen” by MasterChef fan favorite, Tommy Pham—a delightful cookbook that will transport you to a world of delectable flavors and heartwarming family moments. With a passion for food and a deep appreciation for his Vietnamese heritage, Tommy has crafted a collection of mouth-watering recipes that not only nourish the body but also cultivate a love for cooking within families.
Inside these pages, you’ll discover a treasure trove of easy and fool-proof family recipes. From traditional Vietnamese dishes that pay homage to Tommy’s roots to creative Asian-inspired meals and snacks with clever twists and hacks, this cookbook offers a diverse range of culinary delights. But it’s not just about the food—it’s about creating memorable experiences in the kitchen.
“My Family Kitchen” is the perfect companion to involve your children in the joy of cooking. Tommy has designed these recipes to be family-friendly, providing opportunities for kids to participate and engage with their food. The book is brimming with entertaining activities that will keep little hands busy, laughter filling the kitchen and an overall sense of playfulness that transforms cooking into an exciting adventure.
So, gather your loved ones, roll up your sleeves, and embark on a culinary journey with Tommy Pham as your guide. With “My Family Kitchen,” you’ll create cherished memories, savor delicious meals, and inspire a lifelong love for food and cooking in your family. Get ready to savor every moment and explore the incredible world of flavors that awaits you.
Please accept these three gratis recipes that have been specially handpicked for the readers of DailyStraits.com. We hope these recipes from “My Family Kitchen” by Tommy Pham bring joy and inspiration to your culinary adventures. Happy cooking!

Cá HấpSOY SAUCE STEAMED FISH 

Serves two adults and two littlies

This is my everyday take on the Asian wedding banquet favorite – soy sauce steamed fish. Using fish fillets instead of whole fish makes dinnertime so much easier and is a great way to get little ones more familiar with fish (bones terrify everyone, not only kids). I don’t want to brag, but this easy dish is so good! Perfectly steamed fish combined with a sauce that brings the fish to life!

7 tablespoons vegetable oil

1 red onion, peeled and finely chopped

4 cloves garlic, minced

2 tablespoons minced lemongrass 2 teaspoons sesame oil

8 tablespoons soy sauce

2 tablespoons oyster sauce 4 tablespoons sugar

1 cup water

2 teaspoons freshly ground black pepper 2 tablespoons Chinese cooking wine

or sake (optional)

750 grams white fish fillets (I love ling)

8-centimeter piece of ginger peeled and thinly sliced into matchsticks

4 spring onions (shallots), rinsed, ends trimmed and chopped (if you want to get fancy you can finely slice PROTEIN AND VEGthem lengthwise) rice, to serve

To garnish

lime wedges

4 sprigs coriander, roughly chopped (optional)

1–2 bird’s-eye chilies, sliced (parents)

Heat three tablespoons of the vegetable oil in a saucepan over medium heat and add the onion. Fry until soft and transparent, then add the garlic and lemongrass and fry until the onion and garlic are lightly golden.
Add the sesame oil, soy sauce, oyster sauce, sugar, water, pepper, and cooking wine (if using) and cook for three minutes (it doesn’t need to be thick), then set aside to cool.
Pat the fish dry with a paper towel and place it on a plate that will fit inside a steamer set over a wok of simmering water. Spread the ginger on top of the fish, then gently pour half the cooled sauce over the fish (retain the rest to serve). Cover the fish with the steamer lid and increase the heat. Steam for seven–eight minutes or until the fish is a lovely, just-pull-apart texture.
Carefully transfer the fish from the steamer to your serving plate and sprinkle the spring onion over the top.
Heat the remaining oil in a pot over high heat until it starts to smoke, then remove it from the heat and carefully pour the oil over the spring onion – listen to that sizzle!
Garnish your fish with a squeeze of lime and some coriander, if you like, and if you want a hit of spice, add some fresh chili. Serve with the remaining sauce and rice.

Gỏi CuốnSUMMER RICE PAPER ROLLS 

Makes 16 rolls

This is such a versatile dish – it can be made with anything leftover in the fridge – and the best part is that it’s fresh, healthy, and guilt-free. This recipe is for the classic combo with pork belly and prawns, but it’s only a starting point – you can mix and match it with whatever protein and veggies you have at home. I have a recipe for a sauce here (which my family loves to eat with), but you could also use my nước mắm dressing.

1-kilogram pork belly cut into 4-centimeter-thick strips

1 brown onion, halved

½ teaspoon salt

½ teaspoon sugar

1 teaspoon fish sauce

16 freshly cooked prawns, peeled and deveined

½ packet rice noodles, cooked per packet instructions

16 rice-paper wrappers 1 bunch of garlic chives

1 bunch coriander, leaves picked 1 bunch mint, leaves picked

A FULL MEAL: 1 butter lettuce, washed and dried

For the original sauce

½ can black beans

4 tablespoons hoisin sauce 4 tablespoons tomato sauce

¼ teaspoon sugar

6 tablespoons water

½ teaspoon white vinegar

6 tablespoons roasted peanuts,

finely crushed

Nước mắm dressing (alternative)

2 tablespoons fish sauce

2 tablespoons sugar

3 tablespoons warm water

1½ tablespoons lime juice or rice wine vinegar

1 clove garlic, minced

1–2 bird’s-eye chilies, minced (parents)

Add the pork, onion, salt, sugar, and fish sauce to a large pot and add enough water to cover 2 centimeters above the pork. Place the pot over high heat and bring to a boil, then reduce the heat to medium and cook, covered, for 30 minutes or until the juices run clear when you pierce the pork with a skewer.
Transfer the pork to a plate, cover with cling wrap, and set aside to cool.
To make the original sauce, add the beans, hoisin sauce, tomato sauce, sugar, water, vinegar, and half the peanuts to a small canister and blend with a stick blender, then add the remaining peanuts and stir to combine. (Or for the nước mắm, combine all the ingredients in a small bowl.)
Halve the prawns lengthways, leaving the tails intact, if you like. Flatten them so they have a ‘butterfly’ effect.
A FULL MEAL: To assemble, place a large bowl of warm water on the bench. Dip a rice paper wrapper into the water, then let the excess water drip off. Place on a plate. Add the ingredients one at a time starting with 2 prawn halves, then add some pork slices, followed by the rice noodles and then the herbs and lettuce. As you do this, stack the ingredients along the bottom third of the wrapper, leaving the edge clear.
Carefully roll the lower edge of the wrapper over the filling to make a log, then tuck in the sides and roll again to finish. Repeat with all the filling ingredients and wrappers. Enjoy with your chosen sauce!

Chuối ChiênBANANA FRIT TERS 

Crispy on the outside, and soft and sweet on the inside, banana fritters are always a crowd favorite. The Vietnamese version includes sesame seeds and shredded coconut in the batter, which makes a big difference in the crunch factor. Make these and you’ll be surprised how fast they disappear.

Six overly ripe but not squishy sugar

bananas or lady finger bananas

½ cup plain flour

½ cup cornflour

½ cup rice flour

¼ cup sesame seeds

½ cup shredded coconut

¼ cup sugar

1 x 400-milliliter can of coconut milk

⅓ cup cold water

2 liters of vegetable oil for deep-frying

Cut the bananas in half lengthways and flatten out the curved side with a knife or spatula.

In a large bowl, add the flour, sesame seeds, shredded coconut, sugar, coconut milk, and cold water. Mix until it forms a batter. Add the oil to a large pot and bring to a medium heat. Put a drop of batter into the oil and if it bubbles up, it’s ready. Add the bananas, a couple at a time, into the batter, making sure they are well covered. One by one, carefully place a few battered bananas into the hot oil. Fry the fritters until golden, flipping if needed. Repeat for the remaining bananas, allowing the oil to return to temperature each time.

Tommy’s Tip

Use overly ripe monkey bananas (you know the small one’s monkeys eat) or lady finger bananas. It won’t taste good unless the bananas are almost black. Trust me.

Tommy’s Tip

If you have time, throw the batter in the freezer for about 30 minutes to make it extra crispy.