tag:blogger.com,1999:blog-175891322024-03-12T20:00:41.426-07:00Playing with My Foodhoangtam/tthttp://www.blogger.com/profile/02251158612536272046noreply@blogger.comBlogger286125tag:blogger.com,1999:blog-17589132.post-25903011483442288262014-06-05T23:52:00.000-07:002014-06-05T23:53:30.482-07:00Vietnamese Coffee Canelé <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpKaN8bUrQ6gGgYlTof6sX4zRIQyhkavYjTC7JXagVbJBEdq62wsdQ-BqHfUGq3G1bK5QRngkWMpks7dRwJkMwGH-i2jSHWhaO6nVUojEDk8j_-pmSIgnpzD6ikgnkuJFtMojn6w/s1600/cannele_header3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpKaN8bUrQ6gGgYlTof6sX4zRIQyhkavYjTC7JXagVbJBEdq62wsdQ-BqHfUGq3G1bK5QRngkWMpks7dRwJkMwGH-i2jSHWhaO6nVUojEDk8j_-pmSIgnpzD6ikgnkuJFtMojn6w/s1600/cannele_header3.jpg" height="261" width="400" /></a></div>
<br />
These little treats will change your life...seriously! I first heard of these three years ago from a coworker. Sara who used to make these when she worked in San Francisco. Her rave about canelés sent me on a quest. After doing some research I found a bakery in Seattle that made them and decided to give it a try. Unfortunately, it wasn't very tasty; it tasted like a burnt, sugar soaked stargazer lily. Fortunately, my philosophy is to always try things twice; because the first time might just be off. Right? I figured there was something not quite in place with the canelé that I tried so I decided to make my own (ok, ok,... I was going to make my own anyways, just wanted to try someone else's to see what they were like). <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWaO0jcSloBD6hp2Qn9_LrLATwPcnDNoW14NWxs2Ll2RRAxJO51gvsoLY2FhpaxqhKmLJKzyc3JkOZ092y9Ti0zHfMLQPetaDIHBdQqsOG8s5TqY4tRiYqZrbh_kd8CTjL1HbUyw/s1600/cannele_dominque.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWaO0jcSloBD6hp2Qn9_LrLATwPcnDNoW14NWxs2Ll2RRAxJO51gvsoLY2FhpaxqhKmLJKzyc3JkOZ092y9Ti0zHfMLQPetaDIHBdQqsOG8s5TqY4tRiYqZrbh_kd8CTjL1HbUyw/s1600/cannele_dominque.jpg" height="234" title="Dominique Ansel's Cannele" width="320" /></a></div>
<div style="text-align: center;">
<i> Canele and tart from Dominique Ansel Bakery</i></div>
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Fast forward to August of 2013. I was in New York to take a chocolate class by Valrhona. While in the city, I visited Dominique Ansel's bakery (the Cronut Chef). What are those things I see in the corner? Canelé! I bought one and O.M.G. they were amazing. I've never been more proud of myself for trying things twice! It had a crunchy and slightly chewy crust with the fragrance of honey and caramel and the inside was moist, rich and laced with vanilla. I loved them so much that I made it a point to pick up $150 worth of canelés to bring back to Seattle. Dominique's canelé inspired me to keep working at the recipe. Determined, I swung by JB Prince to pick up 6 copper molds. Now that I thing about it..., Dominique's canelé rekindled my quest, JB Prince was only a few blocks from where I was staying, their copper molds are about $19 a piece (which is the cheapest I've seen), and it all happen within the few days I was in New York...fate? <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi187eUTV6OKsgmPRId97OehsKtUE6kR0XL-koBiNNnUh2KQoKURd75E8xWbQzMssTmlMzbd5ka3MNadqDu-ThQf-NxY0uUydjpitV3xEA_SuFQXgNlGOj90-dWYYIm5k7LEKJ6pA/s1600/cannele_coppermold.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi187eUTV6OKsgmPRId97OehsKtUE6kR0XL-koBiNNnUh2KQoKURd75E8xWbQzMssTmlMzbd5ka3MNadqDu-ThQf-NxY0uUydjpitV3xEA_SuFQXgNlGOj90-dWYYIm5k7LEKJ6pA/s1600/cannele_coppermold.jpg" height="127" width="320" /></a></div>
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If you've ever tried to make canelé at home you'd know it's not an easy
task. The recipe itself is very simple but figuring which mold to buy
and how to bake them so that the darn things don't have white asses (if
you've attempted these you know what I'm talking about), and don't puff
up and climb out of their molds is enough give you a few gray hairs. Canelés are traditionally baked in copper molds; EXPENSIVE copper molds. Silicone molds are the cheapest. There are also aluminum molds available at reasonable price. From my experience, gained from trying all three, copper is the winner and they're worth every penny. Besides the using proper molds, the baking process is also very important.<br />
<br />
I've experimented with close to 20 recipes. Mixing the batters
differently, resting them for different periods of time, adjusting the
ingredients, etc... thinking the problem was in the recipe. Nope. It's
all about how you bake the canelés, not the recipe. Some recipes instruct to freeze the molds before filling and baking. What do I think about that? ....well, canelés have been around for centuries and they didn't have freezers back then. Baking with convection? They didn't have that back then either. BTW, I never bake with convection, I hate it! So what is the secret? Far too often we progress so far that we tend to brush away the past. You can't know where you're going if you don't know where you came from. The secret is to mimic the baking process of yonder years and using today's technology.<br />
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Vietnamese coffee is my twist on the traditional canelé. If coffee isn't your cup of tea, my method for baking canelé will work for any recipe... I lied, I haven't tried all of the canelé recipes in the world so I can't guarantee it will work for all recipes but I'm positive it will work for most!<br />
<h3 style="text-align: center;">
<b>-The Batter-</b>
</h3>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Ingredients:</b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
-400g milk<br />
-50g butter<br />
-230g sugar<br />
-150g all purpose flour<br />
-2 whole eggs<br />
-2 egg yolks <br />
-1 vanilla bean<br />
-pinch of salt<br />
-1/2 pinch of baking soda<br />
-120g sweetened condensed milk<br />
-30g ground coffee, brewed Vietnamese style to obtain 100g Vietnamese Coffee</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
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<b>Step 1:</b> Brewing Vietnamese Coffee <br />
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Put 120g of sweetened condensed milk in the bottom of a tall glass.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNinJvg_LZnNxD9St8PTkGKjE6JpDk83Fl2yofz0GI7zQtSomWIwsUTb3Qjgx_0W3dAGD8zWvhDdMTKsxRSi_PvgQ7UcJZbp-9qJ7s6HJySTu2bmkD4d9QWro5daLJ6LZTZhRN0g/s1600/cannele_vietcoffee.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNinJvg_LZnNxD9St8PTkGKjE6JpDk83Fl2yofz0GI7zQtSomWIwsUTb3Qjgx_0W3dAGD8zWvhDdMTKsxRSi_PvgQ7UcJZbp-9qJ7s6HJySTu2bmkD4d9QWro5daLJ6LZTZhRN0g/s1600/cannele_vietcoffee.jpg" height="316" width="320" /></a></div>
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Put 30g of dark roast coffee into the bottom of a Vietnamese coffee pot/filter. Pack down the coffee with the perforated cap (it's the part inside the coffee filter, can't be seen in the picture on the right, but you can see it in the first picture).<br />
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Pour 2tbs of boiling water into the filter. Let it rest for at least 5 mins for the coffee to bloom before filling the filter with more boiling water. The coffee will drip slowly into the glass.<br />
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Once all of the water has drained into the glass; give the mixture stir. This mixture should equal 220g. If it's more, subtract the difference from the 400g whole milk called for in the recipe.<br />
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That is, the total weight of coffee + condensed milk + whole milk should = 620g. Adjust accordingly!<br />
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<b>Step 2:</b> Heat Milk + Butter<br />
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Split the vanilla bean in half using a paring knife. Scrape out the seeds and throw the seeds and pod into a small pot along with the milk, butter and coffee. Bring the mixture to a boil over medium high heat. Meanwhile, work on step 3.<br />
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<b>Step 3:</b> Mixing the dry ingredients<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl99mSmXgUoOQIYe9_zz61IwSW3_tADFW0ZPf006-tauPwQBTR9EvEAwTdnxs-Q5R8PvnprHgdveCujwr-_7OQBZowbXYyKFmvRDOMtwn5sCPrQV_NnqPvVJb1Z3W3NnHSjfFhyQ/s1600/cannele_mix.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl99mSmXgUoOQIYe9_zz61IwSW3_tADFW0ZPf006-tauPwQBTR9EvEAwTdnxs-Q5R8PvnprHgdveCujwr-_7OQBZowbXYyKFmvRDOMtwn5sCPrQV_NnqPvVJb1Z3W3NnHSjfFhyQ/s1600/cannele_mix.jpg" height="240" width="320" /></a> In a bowl whisk together the flour, sugar, salt and a tad of baking soda. Wait a just a minute...baking soda? Yup, baking soda. Coffee is an acid, so we need to neutralize it with an alkaline = baking soda. You'll need just a tiny bit, 1/2 a pinch at most. Too much and it will result in leavening and we don't want that. Once all of the dry ingredient are whisked together, add the whole eggs and egg yolks and whisk to make a thick batter, add some of the milk mixture if necessary to get the right consistency (if the mixture seems dry/stiff). <br />
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<b>Step 4:</b> Tempering in the hot milk<br />
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When the milk comes to a boil, turn off the stove and slowly pour it into the bowl of flour + egg mixture from step 3. Whisk gently while pouring, the batter should come together smoothly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0oCDwxlmkUxfyV4VVR4UjTsKCcGkvm_aqTtQyoWDaKITvS-nZceJnVpkaGW7A1P-Tc-K0-ipTFX06mh1NScfd9RhdGPPYAV_AYBbOFDuFSd3RO5mTD_4DPnphMO9AB4_TAz2pbQ/s1600/cannele_strain.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0oCDwxlmkUxfyV4VVR4UjTsKCcGkvm_aqTtQyoWDaKITvS-nZceJnVpkaGW7A1P-Tc-K0-ipTFX06mh1NScfd9RhdGPPYAV_AYBbOFDuFSd3RO5mTD_4DPnphMO9AB4_TAz2pbQ/s1600/cannele_strain.jpg" height="310" width="320" /></a></div>
<b>Step 5:</b> Strain<br />
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Once the batter has been mixed, strain it into a container.<br />
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I prefer to use a plastic to-go qt. container. It's handy for storage and makes pouring the batter into the molds easier by taking advantage of plastic's flexible nature.<br />
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When it's time to bake I just need to stir the batter and lightly squeeze the top of the container to create a spout for efficient pouring. <br />
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Tap the container to get rid of any air bubbles. Cover and rest for at least a few hours, up to 3 days in the refrigerator. <br />
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<h3 style="text-align: center;">
-The Molds-</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZR8P08rtNlKF3Mj8tht0hv3xPzYdBR5K-5yn0M61QOAgdo15KlRuLi6Ti4KFK_ybd-PaGABDp4de-aLtQQeNEM7pbVgaGIg6hZ7BdWCQPzoJGwcqxmIys_3Sf_cQW6hCogoSvYw/s1600/cannele_molds.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZR8P08rtNlKF3Mj8tht0hv3xPzYdBR5K-5yn0M61QOAgdo15KlRuLi6Ti4KFK_ybd-PaGABDp4de-aLtQQeNEM7pbVgaGIg6hZ7BdWCQPzoJGwcqxmIys_3Sf_cQW6hCogoSvYw/s1600/cannele_molds.jpg" height="240" width="320" /></a></div>
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Copper conducts and retains heat very well which is essential when baking canelés. If you're in the market for copper molds JB Price has the best prices. If you're not ready to make such an investment then I suggest buying silicone molds. Although they might seem hopeful, the aluminum molds just don't work very well. Their problem is aluminum just isn't very good at conducting and retaining heat. That means uneven baking. <br />
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Greasing the molds: oil, beeswax or butter? It depends, how much of an overachiever are you? To get the right texture, they all work. However, to the sweet fragrance of honey and caramel with a shiny appearance, beeswax and butter is a must. You can purchase beeswax from any craft store (they're used for candle making), just read the label to
make sure it doesn't contain any funky stuff that you wouldn't want to
eat. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3ZAPx_ug4okkYcHg2ApUD9a0CUB5wSEdL46Yj_5ID6_MWNdOYUc4IpuLoXpQtNE6kwj0eIyipyMzLSpWlnqM0cNsmzDEV_ETHXtjlVQ_PcEeA7vviYhROTSR2eYrDRq-u9udrQ/s1600/Cannele_wax.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3ZAPx_ug4okkYcHg2ApUD9a0CUB5wSEdL46Yj_5ID6_MWNdOYUc4IpuLoXpQtNE6kwj0eIyipyMzLSpWlnqM0cNsmzDEV_ETHXtjlVQ_PcEeA7vviYhROTSR2eYrDRq-u9udrQ/s1600/Cannele_wax.jpg" height="240" width="320" /></a></div>
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Beeswax is very 'solid', the best way to cut it is to use an old knife and a blow torch. Use the torch to heat the knife blade and then carefully cut small pieces of wax off of the main block...it should cut like...well...a hot knife through butter. Note waxes (not just beeswax) are a nightmare to clean up. It would be wise line your work surface with parchment. Any melted wax will collect on the parchment. Since parchment does not absorb liquids, the melted wax will cool into a solid. Peel the wax of the parchment and use it too. Less mess and no waste. Ha! If your don't own a blow torch, which you should if you're a serious baker, you can get away with heating the knife blade over the stove. <br />
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Now that we have the waxy situation handled it's time to coat the molds. Heat the molds in the oven until they are nice and toasty. You'll see why in just a moment. While the molds are heating, put the beeswax in a microwaveable plastic container, again the to-go plastic container is very handy. In this situation I highly recommend using anything that is disposable and microwaveable. You really don't want to be washing/cleaning wax off of anything that is not disposable like a small pot. If any melted wax goes down your drain while you are washing that pot...you're going to be spending the money that you could have spent on copper canele molds on a plumber instead. Say no to (a) pot! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQW0Z4XLsSW1LS9EsGxjH4ncTUgNciY57fwEi49lzPvawG02s4LyUL_Aocw30umgC6HRLOdpGQA98VJReGLvwdgZpjLnPJoTnhRvG9rzmc3eaU5a1AwvKg46h8oxYn2z0HIeTFwg/s1600/cannele_wax_melted.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQW0Z4XLsSW1LS9EsGxjH4ncTUgNciY57fwEi49lzPvawG02s4LyUL_Aocw30umgC6HRLOdpGQA98VJReGLvwdgZpjLnPJoTnhRvG9rzmc3eaU5a1AwvKg46h8oxYn2z0HIeTFwg/s1600/cannele_wax_melted.jpg" height="240" width="320" /></a></div>
We'll be using equal parts, by weight of butter and beeswax. Beeswax melts at a higher temperature then butter. Therefore, if you're
considering melting down the wax and butter together, don't. The butter
will melt first and by the time the wax melts the butter will have
become brown butter. Instead, melt the wax by itself in the microwave
in 2 minute intervals. Once the wax has melted completely, add the butter.
Microwave at 1 minute intervals until the butter melts completely.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQIALmggSLOW0WkHQNwCoZyU9XR42xH3lqeWnVbr62qAQZAJ7hlGohIPkwW4isojM1r6d905-5pX7TeDgjnxpS38x_BfkB1k2FbiagHXfkKCszXacHPZDnU4Hpp8Fp4SFg4sXR4Q/s1600/cannele_wax_mold.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQIALmggSLOW0WkHQNwCoZyU9XR42xH3lqeWnVbr62qAQZAJ7hlGohIPkwW4isojM1r6d905-5pX7TeDgjnxpS38x_BfkB1k2FbiagHXfkKCszXacHPZDnU4Hpp8Fp4SFg4sXR4Q/s1600/cannele_wax_mold.jpg" height="240" width="320" /></a><br />
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The molds should have been heated adequately by the time the wax mixture is ready. Now is the time to coat the molds! Using tongs, carefully grab a mold from the oven. Pour the wax mixture into the mold all the way to the top (using a plastic container also makes pouring a lot easier).<br />
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Next, carefully pour the wax mixture back into the plastic container and tap out any excess wax onto a paper towel. Let the molds rest with their bottoms up until they have cooled completely. <br />
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A thin layer of wax is all that's needed. Too much wax will result in a canelés with a crunchy yet crayon like textured crust. Heating the molds ensures that any excess wax will melt off and soak into the paper towel.<br />
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<br />
<br />
Copper molds retain heat very well, which helps significantly in this process. Aluminum molds cool way too fast which results in the wax setting up too fast into a thick layer. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXY1q25x5ohYAuaSS7cdU1-M2gtEIWWS5xlff3USMgn0WHiudeEJqBYJnF5IJME7noRrqM0ivTYuWYBBiAXLMXfY27s5CY5heEgl2PKVy1GMc4nAP7mz0CGEYvjHGEq0CYrOv1Ig/s1600/cannele_wax_proper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXY1q25x5ohYAuaSS7cdU1-M2gtEIWWS5xlff3USMgn0WHiudeEJqBYJnF5IJME7noRrqM0ivTYuWYBBiAXLMXfY27s5CY5heEgl2PKVy1GMc4nAP7mz0CGEYvjHGEq0CYrOv1Ig/s1600/cannele_wax_proper.jpg" height="213" width="320" /></a></div>
On the left is a mold that has been prepped properly; preheated in the oven, hot wax poured in, dumped out and tapped onto a paper towel. Once cooled, the wax coating should be barely visible if visible at all but, you can definitely feel it. It should feel...waxy. The mold in the middle is just a plain uncoated mold. The mold on the right was not preheated. As you can see there's an obvious thick layer of white wax, that's a no no. <br />
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Since the wax was melted in a plastic container, if you have any excess just throw a lid the container and stick it in the pantry. When it comes time to bake another batch of canelés, just pull it out and pop it into the microwave. Since the beeswax and butter has been melted and mixed together, the next time you melt down the mix it will melt faster and more evenly. The addition of butter which has a lower melting point to beeswax lowers the melting of the beeswax and vice versa. As a result you've created a new 'wax' with a melting point that is between pure beeswax and pure butter. <br />
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Note: if you're using silicone molds then you can skip this step of coating the molds. There's just no way to heat the molds in the oven then pour wax in because they're stuck together and silicone also doesn't retain heat very well. You can cut molds apart however, keep in mind that silicone is nonstick by nature. Therefore, any wax that you pour into it will most likely just pour back out. The only option you have is to brush or spray the molds with oil. I suggest using canola oil. You can try brushing the molds with the wax mixture but then you'll get wax all over your pastry brush and that won't be fun to clean up.<br />
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<h3 style="text-align: center;">
-The Baking Process- </h3>
<div style="text-align: left;">
This is it, swim or sink! The type of oven that we have in our kitchens today weren't invented until the late 19th century. Even so they weren't readily available to the public until the first quarter of the 20th century. Brick ovens heated by coal or wood is more along the lines of what canelés were traditionally baked in. If you're into artisan bread baking, chances are you have knowledge of baking stones and the difference they make in the outcome of product. Baking stones are used in 'modern' ovens to in an attempt to create the 'traditional' oven environment that bread was baked in. Get where I'm going with this? </div>
<div style="text-align: left;">
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In a traditional oven, fuel (coal or wood) is placed under or inside the oven. The oven walls and baking surface absorb the heat. There are no oven racks. Therefore, whatever it is you are baking will sit and bake directly on a heated surface which is considerably hotter than the surrounding air. </div>
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With modern ovens, whatever you're baking sits on an oven rack and is surrounded by hot air, there is no direct contact with a super hot surface like with traditional ovens. As a result, the caneles come out with white asses or rise and puff like a soufflé...or if you're lucky, both! </div>
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Canelés are baked from a batter, meaning there is a lot of liquid in it. As it bakes heat penetrates the batter, causing the eggs and flour to set holding the batter together into a canelé. All things bake from the outside in. In a perfect situation, heat from the oven heats up the copper mold, the mold heats the wax and begins to 'bake' the batter. The outer part of the batter should bake (set) as the wax is melting. As the wax melts it helps caramelize the crust and lubricate the canelé (think of frying an egg in a pan with oil). Gravity will push the melted wax down to the bottom of mold. If everything is in line, by the time the wax settles to the bottom of the mold the batter will have cooked enough (thick enough) to hold the canelé's shape. As the wax settles to the bottom of the mold it will create steam which will push the canelés up slightly. If the canelés are baked correctly they should rise up but not puff out too much. Eventually the wax is absorbed back into the canelé and the canelé settles back down into the mold and continues to bake until it's done. </div>
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This is why it is important to use the right molds and not too much wax. Copper is best for heat retention which helps set the crust so that the caneles don't puff up too much. Preheating the molds to get a thin coat of wax is essential as too much wax settling on the bottom of the mold as the caneles are baking will likely causing them to raise too high and falling over and/or contribute to the white assiness...lol is that even a word? Assiness...? </div>
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Easier said than done eh? Actually, it can be done pretty easily.</div>
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To create the hotter bottom surface for baking caneles I start the baking process off on the stove in a cast iron pan. Why cast iron? Like copper, it conducts and retains heat very effectively. </div>
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Preheat the oven to 475'F with a baking sheet on the middle rack. Canelé molds don't sit very well by themselves on an oven rack. The baking sheet is to create a stability surface to bake the caneles on. It is important to preheat the oven with the baking sheet because, well, it defeats the purpose of preheating the oven if you're going to put the caneles on a cold baking sheet and then stick it in the oven...right?</div>
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While Mr. Oven is preheating, put a cast iron or heavy metal skillet on the stove over high heat. Meanwhile, pull the batter out from the refrigerator. There will most likely be a layer of foam on the surface. DO NOT skim it off. Instead, stir it back into the batter. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhRe-1MTeOZpyy4cZdjJE6FhaHn3F-PqKSjAG55gn27JOTjkeu3xTVvZHW59KjityArEjqdyQfscaL3NzzijxnDiCP5tI8Fiz_3tHVlFWLhC3IHiagjbTRlbWUQ2iTY0qHj0PlbQ/s1600/cannele_stove1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhRe-1MTeOZpyy4cZdjJE6FhaHn3F-PqKSjAG55gn27JOTjkeu3xTVvZHW59KjityArEjqdyQfscaL3NzzijxnDiCP5tI8Fiz_3tHVlFWLhC3IHiagjbTRlbWUQ2iTY0qHj0PlbQ/s1600/cannele_stove1.jpg" height="240" width="320" /></a></div>
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When the oven is ready, pour the batter into the wax lined molds. Fill the molds almost to the top leaving 1/4". </div>
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Place the filled molds into the preheated skillet and lower the heat down a notch to about medium-high. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDEqVb5Mu9Qmvv8WuJps816NKJ_Wd_XdJGszWVgS_ia_LGZaVVTIyh33ZplxZet-EceqhTxlh3L3NtQJ89jNFA3nMo4r9iD-uMQCIMaB9J1OeWbbQDRNKVTM7DaE1Zb2Bexm14w/s1600/cannele_stove.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDEqVb5Mu9Qmvv8WuJps816NKJ_Wd_XdJGszWVgS_ia_LGZaVVTIyh33ZplxZet-EceqhTxlh3L3NtQJ89jNFA3nMo4r9iD-uMQCIMaB9J1OeWbbQDRNKVTM7DaE1Zb2Bexm14w/s1600/cannele_stove.jpg" height="187" width="320" /></a></div>
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5 mins in, you will see the wax starting to melt and the outer part of the batter begin bubble/cook</div>
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At around 8-10 mins you will see the canele start to rise a tad above the rim of the mold. They are now ready to graduate into the oven to continue to bake. </div>
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All stoves are different. The time guide above is just for reference, use your best judgment and trust your instinct if it looks ready then it's probably ready. Warm batter (at room temp.) will only need about 5-8 mins on the stove. Also, do not over crowd the pan, over crowding = not enough heat to do it's thing. </div>
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Using tongs, carefully transfer the caneles into the oven placing them on the baking sheet. Immediately lower the oven temperature to 375'F and bake for 30-45mins. The caneles should have a dark brown complexion when they're ready. </div>
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Pull the caneles from the oven and immediately invert them onto a wired rack to cool. They should slip right out thanks to the beeswax. </div>
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Now would be a good time to put a new coat of wax into molds for future baking; as the are still hot. </div>
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Voila! Beautiful evenly bake canelé every time! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2o3oLPId4FNL6oK2POvmcCT6q0QyM9425AuBmlX9scFi4dStrP3x5zvEELVCm-XjoWNdMsg79E4CgUsTDLzYWw9hyphenhyphen12h_6NiOekZ2w9BI0CQcKbOb7EvWshZmuwOR1nXwp3z8w/s1600/cannele_finish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2o3oLPId4FNL6oK2POvmcCT6q0QyM9425AuBmlX9scFi4dStrP3x5zvEELVCm-XjoWNdMsg79E4CgUsTDLzYWw9hyphenhyphen12h_6NiOekZ2w9BI0CQcKbOb7EvWshZmuwOR1nXwp3z8w/s1600/cannele_finish.jpg" height="191" width="320" /></a></div>
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<b>Note:</b> if you're baking in silicone molds skip the stove step. Heat your oven to 475'F, fill the molds pop them in the oven and then lower the temperature to 375'F and bake until dark golden about 1h-1h 15mins. From my experience, crusts of canelés baked in silicone molds tend to be chewy/gummy. </div>
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The beeswax help release the canelés from the mold very easily leaving behind no residue. Therefore, I almost always take advantage of the hot molds from the oven and do a wax coat right after baking a batch. </div>
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If prefer to clean the molds and want them looking bright and shiny, use a mix of vinegar and salt. Put salt in a bowl and mix in some vinegar to make a "paste". Rub this mixture over the copper and rinse with water they will brighten and sparkle like new! </div>
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<!--################################# Put your links here ############################################-->hoangtam/tthttp://www.blogger.com/profile/02251158612536272046noreply@blogger.com0tag:blogger.com,1999:blog-17589132.post-58814914854465025182014-02-17T01:01:00.001-08:002014-06-03T01:44:52.358-07:00Bánh Tai Yến - Swallow's Nest Cakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYOL7Sz6wWZ2rWWiOuD_E6ZxpDc0FfIiqP8GmwKcf3RPAGCZ1twfBpDiudoU7BxD5aCPcpBWoW-1YMbmB1hl7rIMsng0YoJPncX6PKp0lMUF_XXWyyMsx479zuzePJ6wQ8lFNk4A/s1600/tai+yen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYOL7Sz6wWZ2rWWiOuD_E6ZxpDc0FfIiqP8GmwKcf3RPAGCZ1twfBpDiudoU7BxD5aCPcpBWoW-1YMbmB1hl7rIMsng0YoJPncX6PKp0lMUF_XXWyyMsx479zuzePJ6wQ8lFNk4A/s1600/tai+yen.jpg" height="255" width="320" /></a></div>
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This is a very simple cake from the Mekong Delta. Not just popular in southern Vietnam but also in Cambodia. They're named for their resemblance to a swallow's nest (a.k.a.<a href="http://en.wikipedia.org/wiki/Bird%27s_nest_soup"> tổ yến</a>). A traditional recipe would likely call for <a href="http://pwmf.blogspot.com/2006/06/cm-ru-rice-wine-dessert.html">cơm rượu</a> for leavening. As with <a href="http://pwmf.blogspot.com/2005/10/bnh-b-steamed-rice-cakes.html">bánh bò</a>, a well made bánh tai yến should have rễ tre (the "honeycomb" texture"). </div>
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Like all traditional Asian pastries, the ingredients are simple to track down. And...guess what? They're gluten free!<br />
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<b><span style="mso-bidi-font-weight: bold;">Ingredients:</span></b><br />
<span style="mso-bidi-font-weight: bold;">-250g rice flour</span>
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<span style="mso-bidi-font-weight: bold;">-15g tapioca starch</span></div>
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<span style="mso-bidi-font-weight: bold;">-150g sugar</span></div>
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<span style="mso-bidi-font-weight: bold;">-175g water</span></div>
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<span style="mso-bidi-font-weight: bold;">-100g coconut milk</span><span style="mso-bidi-font-weight: bold;"><span style="mso-tab-count: 1;"> </span></span>
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<span style="mso-bidi-font-weight: bold;">-baking soda...just a tad</span></div>
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-enough oil for to deep fry with </div>
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<b>Method:</b></div>
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Mix everything together to make a smooth batter. What's that? You see lumps in the batter? Pass the batter through a strainer. </div>
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Fill a deep pot about 1/2 full with oil...or...fill the pot with oil until it's 1/2 empty. ;) Either way, the pot needs to be able to hold twice as much oil as you're filling it with. lol Heat the oil over medium high heat until it reaches 350'F. </div>
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Using a small ladle, give the batter a quick stir, then pour a ladle's worth of batter (+/- depending your preference) straight into the oil. By "straight into the oil" I mean, pour the batter in a steady stream, do not move the ladle/your arm while pouring. In about 10-15 seconds the cake should float to the surface, continue frying until they are light golden.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggTxr0HueSQQQLHN3_Fin0YFg2vF4TjOxTB_X6h4zcO7n8VQ0vnt8J4UlmMoY7wn8EdgjUx1ECYf4Ua0xySq81biUhlwEGHtzxPvWSYXYfNZPdyl4OD2yk7bekH-VRp2aESFM7OQ/s1600/tai+yen+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggTxr0HueSQQQLHN3_Fin0YFg2vF4TjOxTB_X6h4zcO7n8VQ0vnt8J4UlmMoY7wn8EdgjUx1ECYf4Ua0xySq81biUhlwEGHtzxPvWSYXYfNZPdyl4OD2yk7bekH-VRp2aESFM7OQ/s1600/tai+yen+2.jpg" height="240" width="320" /></a></div>
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<b>Note:</b></div>
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Only a pinch of baking soda is needed, seriously! </div>
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Baking soda reacts with heat (releases carbon dioxide), while the starches in the flour expands and coagulates to capture the gases; this gives the cake their trademark honeycomb texture. Too much baking soda = too much "reaction". In other words, too much gas is released too fast for the starches to hold them together. The result? The batter will break into tiny bits and pieces.</div>
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<!--################################# Put your links here ############################################-->hoangtam/tthttp://www.blogger.com/profile/02251158612536272046noreply@blogger.com7tag:blogger.com,1999:blog-17589132.post-5164553758796528712012-04-11T00:27:00.003-07:002012-04-11T00:38:07.820-07:00Asia 2011 - Việt NamIs it possible to travel to Asia without stopping by Vietnam? For many people, yes it is possible. For me however, the answer would be no. It just won't be right to pass by the land where my parents came from, a land where my ancestors are still buried a home away from home. Nothing much to do in Saigon except for the usual; eating, shopping and getting clothes tailored. After a few days I headed south into the Mekong Delta. It was my uncle's death anniversary (đám giỗ) and we were treated to a feast!<br />
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Roasted pork with pandan bánh hỏi, duck curry, beef stir fried with fresh leek bulbs, and lotus rootlet salad with free ranged chicken.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ7fnE3iAVeIiJ-m1j2yg_3Go-fXmzfQ_AN7iKOaBq29Y3z00DQZaRynnv57vm3VGwBF137xsZCXbjcVdLZd-6q1B5EbLqLGjL0xShFFcbamZGV4UBXtnJY3YzV_51lf3J6rpUFQ/s1600/dam+gio.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ7fnE3iAVeIiJ-m1j2yg_3Go-fXmzfQ_AN7iKOaBq29Y3z00DQZaRynnv57vm3VGwBF137xsZCXbjcVdLZd-6q1B5EbLqLGjL0xShFFcbamZGV4UBXtnJY3YzV_51lf3J6rpUFQ/s320/dam+gio.jpg" width="320" /></a> </div><br />
After our lunch feast, it was a time for a stroll in the "back yard".... look what I found!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggWyTGPN3r0YJgzoefqd-cp-DuCdOdRF5yyGmCFUXaaIOV6ZBD3COWcQkGiDup6jvu0c-LbK0YrYEQyqfzmE2BvsJ1JpAax8nVNyvvHGFYDlycP-tM01YiiZ2h0UxKtjjD7n07Sg/s1600/dau.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggWyTGPN3r0YJgzoefqd-cp-DuCdOdRF5yyGmCFUXaaIOV6ZBD3COWcQkGiDup6jvu0c-LbK0YrYEQyqfzmE2BvsJ1JpAax8nVNyvvHGFYDlycP-tM01YiiZ2h0UxKtjjD7n07Sg/s320/dau.jpg" width="320" /></a></div><div style="text-align: center;">They're called "trái dâu" in Vietnamese. Does anyone know the English name?</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwqDuWP0TmIutwlR0RHTiNRawwEyuPHJ-cXm6eHzQBFREScVMSghmzB6Avef5X2ModgoDDl-2F5OJPhvXxBI5NQ_FbecY2PWQa7tqzMy6n_3q6Rk7-_WPEBHI4dZ5sqqY9zra8aw/s1600/mang.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwqDuWP0TmIutwlR0RHTiNRawwEyuPHJ-cXm6eHzQBFREScVMSghmzB6Avef5X2ModgoDDl-2F5OJPhvXxBI5NQ_FbecY2PWQa7tqzMy6n_3q6Rk7-_WPEBHI4dZ5sqqY9zra8aw/s320/mang.jpg" width="320" /></a></div><div style="text-align: center;"> Fresh bamboo shoots...ummm...</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4GgDMPlqTdB72eyM3M0zRSnLF-cHaLaZcoZUjq6T_D8y18y8WjZJJ9q4eAmboQ3sGu0jj3q4yzix8hPH06RroDzwnDS4RQlJu_SsuuqsXNFxDnnA7d83mrYAi-1T9IKwGWYpEaQ/s1600/pandan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4GgDMPlqTdB72eyM3M0zRSnLF-cHaLaZcoZUjq6T_D8y18y8WjZJJ9q4eAmboQ3sGu0jj3q4yzix8hPH06RroDzwnDS4RQlJu_SsuuqsXNFxDnnA7d83mrYAi-1T9IKwGWYpEaQ/s320/pandan.jpg" width="320" /></a></div><div style="text-align: center;"> Fresh pandan leaves...they grow like weeds. Apparently, they are considered weeds, as no one plants or take cares of them...they just grow...</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShbWu1870UIe4PoFwQw80oqVCfRi-Uj6bmE2oiu8JauOMyY-RC5Sp-fp-KFYkZ_ImoBVgsUNmAMjgup3qeXkAPtsmgK4rWNTp2nTs1ERMeDOTFppNkSKJxGynnumoDrYJx3kaSg/s1600/sau+rieng+tren+cay.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShbWu1870UIe4PoFwQw80oqVCfRi-Uj6bmE2oiu8JauOMyY-RC5Sp-fp-KFYkZ_ImoBVgsUNmAMjgup3qeXkAPtsmgK4rWNTp2nTs1ERMeDOTFppNkSKJxGynnumoDrYJx3kaSg/s320/sau+rieng+tren+cay.jpg" width="320" /></a></div><div style="text-align: center;"> Fresh durian, ready to be plucked from the tree and eaten....</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-m0AuY4O33z1-fMWGqwGTN4UyrDYrGXcROUCWz_ya-Ak1n2KCzvfjQ_oY-sxQTQqzp6XWI2VcgXh9yDzgMKzuTy7TGvepbAHoSfEZjCy-3KAFs85aJBWS-w_T9ZraFHxS1WVffw/s1600/sau+rieng.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-m0AuY4O33z1-fMWGqwGTN4UyrDYrGXcROUCWz_ya-Ak1n2KCzvfjQ_oY-sxQTQqzp6XWI2VcgXh9yDzgMKzuTy7TGvepbAHoSfEZjCy-3KAFs85aJBWS-w_T9ZraFHxS1WVffw/s320/sau+rieng.jpg" width="320" /></a></div><div style="text-align: center;">And...yes they were plucked from the three and eaten. Delicious!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIeD6og8BR6fP_SE9TuO_O89BWztUJwcAfomA0dEWzPO1ea2EburX75DqI7_UltOEsxPMtTP7_nzPBqKiTv8RyvKEMGeqXd6HgEwpn1eaa9c05crWndjFe0kZyvceMuViZZaSO8A/s1600/sen+my+tho.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIeD6og8BR6fP_SE9TuO_O89BWztUJwcAfomA0dEWzPO1ea2EburX75DqI7_UltOEsxPMtTP7_nzPBqKiTv8RyvKEMGeqXd6HgEwpn1eaa9c05crWndjFe0kZyvceMuViZZaSO8A/s320/sen+my+tho.jpg" width="320" /></a></div><div style="text-align: center;"> Lotus flowers, so beautiful and graceful! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ2A_HmMTqIlrQMc-O_xlFz3JeMaXOrOD2Vf2ZlHGsjPjlKD3LIxylCor3sM0qFG3dVJ05SFWzzEDiO6AhIvJVh18pp55pzZfdhjOiG6uyD_zJzrI1qu7_JP1OM2wCMBZufEd6uQ/s1600/sen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ2A_HmMTqIlrQMc-O_xlFz3JeMaXOrOD2Vf2ZlHGsjPjlKD3LIxylCor3sM0qFG3dVJ05SFWzzEDiO6AhIvJVh18pp55pzZfdhjOiG6uyD_zJzrI1qu7_JP1OM2wCMBZufEd6uQ/s320/sen.jpg" width="320" /></a></div><br />
Before heading back to Saigon we stopped for a bowl of Hủ Tiếu Mỹ Tho. Rice noodles with pork, shrimp, and chives in a clear aromatic broth....<br />
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<div class="separator" style="clear: both; text-align: left;">A few days later it was time to head to Laos. My tour flew me from Saigon to Hue for breakfast. Then from Hue we drove over to Laos.</div><div class="separator" style="clear: both; text-align: center;"><br />
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Hum....what shall we have for breakfast in Hue? <a href="http://pwmf.blogspot.com/2005/12/bn-b-hu-spicy-beef-noodle-soup-aka-hue.html">Bún Bò Huế</a>, of course! Our tour guide took us to a local hole in the wall place on Lý Thường Kiệt street. I have to say the Bún Bò Huế in Huế is very different from what I have had in Saigon or Seattle. The broth is not as pungent of lemongrass and shrimp paste and the fresh veggie mix has different herbs in it. Most noticeable is the addition for Rau Má.<br />
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After lunch we boarded the bus and headed for Lao Bảo, the Vietnamese/Laos border. Before crossing we stopped for lunch. hoangtam/tthttp://www.blogger.com/profile/02251158612536272046noreply@blogger.com5tag:blogger.com,1999:blog-17589132.post-42601743123484705122012-01-02T00:34:00.000-08:002012-01-02T00:58:24.359-08:00Asia 2011 - Macau 澳門 Next up is Macau.... the funny thing is, a visit to Macau was not in my original plans. My Hong Kong tour was consolidated so I had a few extra days. It was either spend it in Hong Kong or...find something else to do...like go to Macau. The Macau tour was only $100 so why not? We took the ferry from Hong Kong and in a little over an hour we arrived in Macau. Our tour guide picked us up and off we went!<br />
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First stop: St. Paul's Cathedral ....or should I say ruins of St. Paul's Cathedral. It was breathtakingly beautiful! Almost 200 years older then the United States.<br />
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</div>Views of the city from the top of St. Paul's<br />
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Sitting on the side of St. Paul's are a few shops selling goods tourist...more on that later. But caught my eye was this cozy, humble little temple. I looked like something you would see in one of those old Chinese kung fu movies... Charming! I bet it is older then the United States too. <br />
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A few steps from the temple lies a small but well know pastry shop. By well know, I mean their products are available in the U.S. ...or at least Seattle. Besides their famous almond cookies, they had a wide assortment of other pastries. Caught them in the act making these wafers; one of those sweet and savory snacks that asians are known to love. A sweet crisp egg wafer with a strip of seaweed and salted peanut filling.<br />
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<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwWsVy_ceQLE7dVX9Og5IzlrGBfhyuk93o3vRpOk0m93Bc6a9TJCmCGZQahYqqdtLtvvSN1D0UBzp0' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br />
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<div style="text-align: left;">What's that I see in the pastry case? A Portuguese egg tart! It was delicious! Flaky pastry with creamy custard. It was still warm, freshly baked. Yum!</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Ms954m8ER4E/TwFjykAZGAI/AAAAAAAAAYA/caRx1fRAGhc/s1600/102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Ms954m8ER4E/TwFjykAZGAI/AAAAAAAAAYA/caRx1fRAGhc/s320/102.JPG" width="320" /></a></div><div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"></div>Next stop Tin Hau temple. Said to be built over 600 years ago, it still stands in glory. The temple is dedicated to A-Mah (aka Tin Hau) and sits on the bay of A-Mah which in Chinese is "A-Mah Gau". According to legend, when the first Portuguese arrived the first thing they saw as the temple. The locals told them they're at "A-Mah Gau"...and eventually "A-Mau Gau" became "Macau".<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-f7dX_K0C0-I/TwFoyVqRrYI/AAAAAAAAAYM/ecOSunULh6A/s1600/117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-f7dX_K0C0-I/TwFoyVqRrYI/AAAAAAAAAYM/ecOSunULh6A/s320/117.JPG" width="320" /></a></div><br />
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What else is Macau known for? Casinos! ...of course! Sorry, no cameras allowed inside....:(<br />
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And that concludes Macau, one of the most unique and charming places I've been. A land where past and present complement one another.hoangtam/tthttp://www.blogger.com/profile/02251158612536272046noreply@blogger.com1tag:blogger.com,1999:blog-17589132.post-31176894208974822482011-08-16T01:53:00.000-07:002011-08-16T01:55:32.789-07:00Asia 2011 - Hong Kong 香港My month long trip to Asia actually started in mid-April. I meant to post sooner but have just been busy...:D. Better late then never right? Here it is, first stop Hong Kong!<br />
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A few pictures of the cityscape highrises everywhere: <br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsoVUO_UurHbKnww2R5vpWCOY6pjHLWbHJhjZMw5E9-q8AavQUahLW-LddTDCHjlYv_158XWObegR06YlFwpxottfwJb3SXpXypf75955TNsnMsoKyvBtIPuDEdKpAfMsN3TWLfA/s1600/012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsoVUO_UurHbKnww2R5vpWCOY6pjHLWbHJhjZMw5E9-q8AavQUahLW-LddTDCHjlYv_158XWObegR06YlFwpxottfwJb3SXpXypf75955TNsnMsoKyvBtIPuDEdKpAfMsN3TWLfA/s320/012.JPG" width="320" /></a></div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Ugdgupp3rgsj2ZMrzRSWeQ0fofJEiH9tjHCLkKNf3VSQPAffQEJI0ELveKt8icXd1i2kqAvccp-dKHo-RGEZdwoP8KkRq1RvSiYSb_poEK1Qo7Dikz8xU6Io_CRssgq6ZhIEag/s1600/084.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Ugdgupp3rgsj2ZMrzRSWeQ0fofJEiH9tjHCLkKNf3VSQPAffQEJI0ELveKt8icXd1i2kqAvccp-dKHo-RGEZdwoP8KkRq1RvSiYSb_poEK1Qo7Dikz8xU6Io_CRssgq6ZhIEag/s320/084.JPG" width="240" /></a></div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5s091DH9zVah5lJYAtT25XHEwUqw_kkx6sqVj_5nh7GD3mc34zs5iEdEHYAj6e8pjbD4VMVZnE4T-5K9rXLB6Cs3GJysf29I1eqqDHNqZuxWidiYHfn7PylDDVU0HGM2uiGtWfQ/s1600/085.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5s091DH9zVah5lJYAtT25XHEwUqw_kkx6sqVj_5nh7GD3mc34zs5iEdEHYAj6e8pjbD4VMVZnE4T-5K9rXLB6Cs3GJysf29I1eqqDHNqZuxWidiYHfn7PylDDVU0HGM2uiGtWfQ/s320/085.JPG" width="320" /></a></div><br />
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This picture was taken of from my hotel room. We stayed at <a href="http://www.harbour-plaza.com/en/home.aspx?hotel_id=hprc&section_id=home&subsection_id=overview">Harbor Plaza Resort City</a> in Tin Shui Wai. The hotel was nice but it was a bit out of the way....about 45 mins from anything. So...we hopped on a Taxi to Ya Ma Tei for dim sum.... which was amazing! Especially the Ma Lai Koh; so soft, and chewy with the right sweetness, and richness....<br />
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After Dim Sum we strolled around to explore the city (I was actually looking for Shanghai Street, which <a href="http://wlteef.blogspot.com/">Florence</a> mentioned to me, for buying kitchen stuff....Thanks Florence!). We bumped into <a href="http://en.wikipedia.org/wiki/Tin_Hau_temples_in_Hong_Kong">Tin Hau temple</a>. Of course, I had to stop by to pay my respects... <br />
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<b>Day 2:</b> of course more dim sum for breakfast; and then it was off to Aberdeen fishing village.<br />
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The famous Jumbo restaurant...Did not get a chance to eat there. Although I would have liked to stop by for a meal; I assume most of their costumers are tourist....and well, tourist food isn't always the best food....<br />
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New building starting to pop up, right on the shores of the fishing village (what's left of it). Apparently, the government is trying to reclaim the village (fill it with dirt to build more buildings). Most of the villagers have moved on. The 'traditional fishing village' is actually more like a bunch of small boat filled with tourist....sailing around witnessing the change that is happening. I'm sad to say it's not much of a fishing village or any village...<br />
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Our tour dropped us off at a Jewelry Factory. Yes...we went in knowing it's a tourist trap and yes, the prices are probably going to be much much higher then elsewhere...but we were already there. The best you can do is not buy anything....right? Right....just go in take a look and not buy anything. So much for that! The pendant you see above, modeled by yours truly originally cost $1600. It's a luck Feng Shui pendent, it's a fan with a diamond in the middle. The blades of the fan represent good health, peace, happiness, and fortune. The fan spins with movement (from walking) and makes a sound like a money counting machine. All of this is supposed to bring good luck to the wearer.... How cool is that!?!? But for how much? My mom got a smaller one, the price for that was supposed to be $250. I told them $888 (luck number lol) for both..... and after about an hour of haggling they finally sold it for my asking price...more then half of their original price.... I'm positive the still made a profit...or else why would they sell it? Although, I'm a pastry chef...I know I over paid....seriously, the diamond is in the middle is so small you can hardly see it, and there's not much gold/platinum in it...but hey! You only live once, and it's not like I go to Hong Kong everyday....at least that's what I telling myself.<br />
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Our tour continued into the City...a few pictures of the many high rise buildings in Hong Kong<br />
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<b>Day 3</b>: Lantau Island/Po Lin Monastery <br />
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Our Vegetarian lunch....roasted pork, stir fried veggies with prawns, tofu, spicy mustard soup. Delish!<br />
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We actually set out to the temple at around 11am. I was warm and sunny at the base of the island but as soon as we got to the top/temple it was dark and raining....as you can see from the pictures above. When I say rain I really mean RAIN! Water was pouring down as if god was dumping buckets upon buckets of water down to earth. The staircase leading to the giant Buddha statue became a waterfall. I wanted to take a picture but it was raining so hard I was afraid to get my camera out. Afterwards, due to the rain, everyone decided to leave. Unfortunately, due to safety concerns the cable cars that take people to and from the temple does not run when the weather is bad. So...a ton of people were waiting in line in the rain, for the storm to end and the cable cars to work again. Our tour guide tried to call a taxi to bring us down but were all "booked"....he called again and told them we were willing to pay an extra $40 and what do you know! The taxi came in 5 mins. <br />
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A few pictures of the Buddha statue that I was able to snap during the brief moments that the rain stopped... It was such a beautiful place, I only wish the rain came happened.... I guess it was just not meant to be.<br />
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What's for dinner? Roast goose of course! Hong Kong is know for Dim Sum and roast goose. My mom always told me how she remembered my Grandpa/her dad brought a roast goose home from his visit to Hong Kong. She remembers it vividly how it was still warm (Hong Kong is just a 2 hour fight from Vietnam), and juicy, and meat being fragrant and the skin melting in her mouth; savoring every bite as they had the goose for dinner that day. With so many places to eat how do you know who's the best. Luckly, Jacky the executive chef of Wild Ginger (where I work) is a native of Hong Kong. He suggested <a href="http://www.yungkee.com.hk/history/history-e.html">Yung Kee</a>. So Yung Kee it is.....<br />
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Their roast goose was amazing, the meat was juicy and marinated just right with a hint of sesame oil which I think they drizzled onto the duck just before serving. Although the sesame was detectable it was in now way overpowering, only adding to the goose making it every so memorable. Besides their roast goose, they also make their own century old eggs served with pickled ginger. The egg was made very well! Not a hint of ammonia, very mild creamy yolk with a transparent chewy 'white'. Yum!<br />
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Hong Kong has so much to explore an taste. I was only able to scratch the surface during my short visit and hope to one day stop by again. Wherever you decide to eat the food is always delicious, seriously.....always delicious....<br />
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hoangtam/tthttp://www.blogger.com/profile/02251158612536272046noreply@blogger.com4tag:blogger.com,1999:blog-17589132.post-13600859795508476042011-01-30T23:34:00.000-08:002011-01-30T23:34:09.644-08:00Tet in Seattle Cooking Demo Recipes<div style="text-align: left;"><i> To everyone who showed up at my demo, THANKS FOR COMING. I apologize for not having enough copies of the recipes to handout... The recipes are posted below in case you didn't get a copy. This was my first demo, and I think it went reasonably well. Yes, I know, I need to speak louder and slower...I'm working on it...:) Any feedback is much appreciated and anticipated. Thanks for you support! </i><b><br />
</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Temple Rolls</b></div><br />
<b>Ingredients: </b><br />
-2 potatoes<br />
-2 bundles cellophane noodles<br />
-4 tbs roasted rice powder<br />
-1/2 cup fried tofu<br />
-1/2 cup braised gluten<br />
-1 tsp oil<br />
-1 tbs soy sauce<br />
-salt and pepper to taste<br />
-fresh herbs, shredded lettuce <br />
-rice paper<br />
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<b>Method:</b><br />
Peel and shred the potatoes. Rinse and drain the shredded potatoes before deep frying them until golden brown. <br />
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Soak cellophane noodles in hot water for 15 mins., drain and cut into approx. 2” long pieces. <br />
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Julienne tofu and gluten. Heat 1 tsp oil in a large wok; add soy sauce, tofu and gluten. Stir fry ingredients for a few mins, add salt and pepper to taste. <br />
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In a large bowl, mix everything together. <br />
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Quickly dip a sheet of rice paper in warm water. Place a lettuce and herbs in the center of the rice paper, followed by the filling. Fold the 2 ends in towards the middle and roll. Serve with dipping sauce (recipe follows).<br />
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</b><br />
<b>Dipping Sauce:</b><br />
-2 tbs each: crushed pineapple, sugar<br />
-4 tbs coconut juice or water<br />
-1 tsp each: soy sauce, salt, fresh lime juice<br />
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<br />
*Mix everything together.<br />
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<div style="color: black; text-align: center;"><b>Taro Rice Pudding with Pandan Coconut Milk</b></div><div style="color: black;"><br />
</div><b>Ingredients:</b><br />
-1lb taro<br />
-1/2 cup sugar (to be mixed with taro)<br />
-1 cup sweet rice aka glutinous rice<br />
-4 ½ cups water<br />
-1 ½ cups sugar<br />
-½ tsp salt<br />
-2 pandan leaves, knotted<br />
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Method:<br />
Peel taro and cut into bite size pieces. Steam until taro pieces over high heat for approx. 15 mins or until tender. Gently toss cooked taro with ½ cup of sugar and rest for at least 1 hour. <br />
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In a large pot, bring pandan leaves, salt and 4 ½ cups of water to a boil, add rice (rinsed) and simmer for 10 mins. After 10 mins, check the rice, it should be cooked (transparent) on the outside but still white on the inside; add 1 ½ cups sugar. Simmer for another 5 mins before adding the taro mixture. Continue to simmer, stirring occasionally for another 15 mins or until the rice is cooked. Served with pandan coconut milk (recipe follows).<br />
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</b><br />
<b>Pandan Coconut Milk:</b><br />
-1 can coconut milk<br />
-1/2 tsp salt<br />
-1 tsp sugar<br />
-3 pandan leaves, knotted<br />
-1 tsp cornstarch + 3 tbs water<br />
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*In a saucepan, bring coconut milk, salt, sugar and pandan leaves to a boil. Add cornstarch mixture and mix well until the milk thickens.hoangtam/tthttp://www.blogger.com/profile/02251158612536272046noreply@blogger.com7tag:blogger.com,1999:blog-17589132.post-64591390960660684742011-01-24T00:16:00.000-08:002011-01-24T00:17:35.978-08:00Busy this Weekend?Tết is lurking just around the corner which means there are things to check out left and right. If you're looking for something to do....<br />
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<span id="search" style="visibility: visible;">This Saturday and Sunday the 29-30th, </span><a href="http://www.tetinseattle.org/">Tết in Seattle</a> will be holding their annual event at the Seattle Center. Come join the fun!<br />
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And....if you come on <b>Sunday the 30th</b> don't forget to check out the cooking demo from 2:45- 3:15PM. Yours truly will be there cooking up a storm. What will I be presenting? Good question, any suggestions? <br />
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Also happening this Saturday the 29th, Chùa Việt Nam will be making Bánh Chưng (Rice Cakes) and Chả Chay (Veggie Mock Meat Loaf) to sell for their annual fundraiser. Come join the fun! We're starting at 9am and finish...when we finish. Lunch will be provided, vegetarian...of course. If it's just the rice cakes you're after, they're $7.00 each and will be available fresh and hot Sunday morning. Our address is: <span id="search" style="visibility: visible;">1651 S King St. Seattle<i></i>, WA 98144</span><br />
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Be there or be square!hoangtam/tthttp://www.blogger.com/profile/02251158612536272046noreply@blogger.com2tag:blogger.com,1999:blog-17589132.post-18731291623053817582011-01-16T17:24:00.000-08:002011-01-17T00:24:30.730-08:00Bánh Tổ Revisited<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVubIBprtDfXtDl-hjNIvT8asBFvJYqh5FJNGumujNAM9g_KwljNSbryck6IGR_ypNxvpUlgQiWIm5XlgUlTIWIkMAHFUhkjPA276JeT2apRkLTY90LjsohLjCAYnU_068TAiAg/s1600/banhto2011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVubIBprtDfXtDl-hjNIvT8asBFvJYqh5FJNGumujNAM9g_KwljNSbryck6IGR_ypNxvpUlgQiWIm5XlgUlTIWIkMAHFUhkjPA276JeT2apRkLTY90LjsohLjCAYnU_068TAiAg/s320/banhto2011.JPG" width="320" /></a></div><br />
With Tết just around the corner, it's time to fire up the stove and start pumping out sweet munchies! Bánh Tổ is a must have for Tết. There's no better time then now to fine tune your banana leaf mold making skills. The recipe for Bánh Tổ can be found <a href="http://pwmf.blogspot.com/2006/01/bnh-t-ancestor-cakesnien-gao.html">here</a>. Instead of steaming the cakes in rice bowls, the batter is steamed in banana leaf molds. Don't have time? The molds can be make in advance and stored in the fridge. Ready? Set? Let's do this!<br />
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<b>Step 1:</b> wash the leaves and dry them with a towel, cut the leaves into approx. 1 foot wide pieces<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-lhWoZMVogl22yznYHVlyMX3Lo1OW9BXAri_MKBirZ632ODhaQLTgKvq2P0S7dqnzXltXF4q9v7gcxdrfnPZGRXyBTUyz4oJHz7SpthPamQaadv63F03HJiU0XUGILNWP2Bh0xA/s1600/khuonla+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-lhWoZMVogl22yznYHVlyMX3Lo1OW9BXAri_MKBirZ632ODhaQLTgKvq2P0S7dqnzXltXF4q9v7gcxdrfnPZGRXyBTUyz4oJHz7SpthPamQaadv63F03HJiU0XUGILNWP2Bh0xA/s320/khuonla+1.jpg" width="320" /></a><br />
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<div style="text-align: right;"><b>Step 2:</b> Stack 2 pieces of leaves so that they crisscross like so...</div><div style="text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAk7aHhT3kl0zTByNYkuRmtqfU8tPCMyPTfM-9eYFohpW6hSa1YvatseLAyfjjxHOfaerACxCcSvmctUv25Yzr5u1pN4DFRWdHHRvoBj2jUFh_LweBLx-gnIEeQsY1bplFKcXFWA/s1600/khuonla2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAk7aHhT3kl0zTByNYkuRmtqfU8tPCMyPTfM-9eYFohpW6hSa1YvatseLAyfjjxHOfaerACxCcSvmctUv25Yzr5u1pN4DFRWdHHRvoBj2jUFh_LweBLx-gnIEeQsY1bplFKcXFWA/s320/khuonla2.jpg" width="320" /></a> </div><br />
<b>Step 3:</b> Place a bowl/container (I used a plastic togo container) in the middle of the leaves, fold up the top and bottom sides of the leaves towards the container.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlf5zT9lKFLRFNlPnKNnOJsRXo8k7VNzFd4fN_Gx3y3lmsl95nNJuoLaw3JeQtpZ8xtrTkIrjhB8HPUOLcfLx5ortqmCJaqYXJW9XCT3D4h4TA7QXz0p6bhQLG4XShaysobse9Q/s1600/khuonla+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlf5zT9lKFLRFNlPnKNnOJsRXo8k7VNzFd4fN_Gx3y3lmsl95nNJuoLaw3JeQtpZ8xtrTkIrjhB8HPUOLcfLx5ortqmCJaqYXJW9XCT3D4h4TA7QXz0p6bhQLG4XShaysobse9Q/s320/khuonla+3.jpg" width="320" /></a><br />
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<div style="text-align: right;"><b>Step 4:</b> Fold up the right side like so, then fold in the two corners.</div><div style="text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM7REDC7FxrpCG8TuhXJk8pTrOtdvfmIzwLVFpmfPJBVsJEWZ7w0YI3HsnXBTLPR7KHdOYsZcnKwBUCfDaM0Od6SrsFSV67ozJ2Tu80EBvQe0EsHcJcoCa01x76nBQw7gPL1xPcg/s1600/khuonla+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM7REDC7FxrpCG8TuhXJk8pTrOtdvfmIzwLVFpmfPJBVsJEWZ7w0YI3HsnXBTLPR7KHdOYsZcnKwBUCfDaM0Od6SrsFSV67ozJ2Tu80EBvQe0EsHcJcoCa01x76nBQw7gPL1xPcg/s320/khuonla+4.jpg" width="320" /></a></div><br />
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<b>Step 5: </b>Use a toothpick to pin the 2 corners together. Now repeat step 4 on the left side.<br />
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</div><div class="separator" style="clear: both; text-align: right;"><b>Step 6:</b> You're almost done! All that's left now is to </div><div class="separator" style="clear: both; text-align: right;">trim the rim of your newly created mold with sissors.</div><div class="separator" style="clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVXhIWCHj0lJitEQnRMNZXcrCAYnF0Qy2hSWjEiQAP7eusTQmVkOyvdRQcl_Fs_Gc0RGnnf89eZV304zMF75w38hjrCU9_bfEywm1KKgXPxJyO2bzq_V3JRfKUsDSKCBhCaAakUg/s1600/khuonla6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVXhIWCHj0lJitEQnRMNZXcrCAYnF0Qy2hSWjEiQAP7eusTQmVkOyvdRQcl_Fs_Gc0RGnnf89eZV304zMF75w38hjrCU9_bfEywm1KKgXPxJyO2bzq_V3JRfKUsDSKCBhCaAakUg/s320/khuonla6.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFi2RMcr2bi1BIOxXgtoHCdEzeGTlQc_tLIWaH7TH5EtIvY8BbBWKa7uCWHVWYEST8cSSY5Xin0d_ucnFgiv5aeqIW7euFEcxVXpmwZCLEo1aWdKMKqTv2FKNRHoBK4UVFEliC-Q/s1600/banhtoin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>That's it! Now all that's left is to fill them and steam...don't forget to stamp your cakes with red coloring (of course...) for luck! Don't own a stamp? Go buy one :D....or.....cutout a few images from a lucky red envelope (bao lì xì) and use those! <br />
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<div style="text-align: center;"><span style="font-size: large;"><i><b><span style="color: red;">Have Fun and Happy Tết Everyone!</span></b></i></span></div><br />
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</a></div>hoangtam/tthttp://www.blogger.com/profile/02251158612536272046noreply@blogger.com7tag:blogger.com,1999:blog-17589132.post-31082724430058496712010-12-22T00:23:00.000-08:002010-12-22T00:33:24.471-08:00What's Up?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtPdV6bP0KhMyMUDFjZxDzkPfpqA415ZrXy0_qRnFvCduQuQZgiiRskb7CdGNg8KZBLih4HP-3qvZ6c8-8fTNtyC5rYXYoz2RU1WBzVna4Nmsy-_qK6kaX-3yQpOuvSFoYIYEwg/s1600/gingerbread10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtPdV6bP0KhMyMUDFjZxDzkPfpqA415ZrXy0_qRnFvCduQuQZgiiRskb7CdGNg8KZBLih4HP-3qvZ6c8-8fTNtyC5rYXYoz2RU1WBzVna4Nmsy-_qK6kaX-3yQpOuvSFoYIYEwg/s320/gingerbread10.JPG" width="320" /></a></div><br />
Hello all! The calendar says Christmas will be here in couple of days...then comes 2011 and then the year of the Cat (I'm Vietnamese...we don't have rabbits in our zodiac, lol!). Man oh man... how time flies! I've been so busy lately...to busy to post anything or ever take pictures. Things are calming down now and I owe it to myself to say hi to everyone out there who still visits.<br />
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<div style="background-color: white; color: blue; font-family: inherit; text-align: center;"><i><span style="font-size: large;">***Hi, hope you're doing well!***</span></i></div><br />
<div class="separator" style="clear: both; text-align: left;">Seeing the picture above you've probably already figured out what I've been up to<span style="background-color: white;"></span>, but...it doesn't take 4 months to create a Gingerbread house right? Or does it? No it doesn't. The Gingerbread displays were created for <a href="http://wildginger.net/">Wild Ginger</a> and <a href="http://www.thetripledoor.net/">The Triple Door</a>...where I've been working at since August. I made the Pagoda (yes, I know it looks like a Church), which is on display at the Triple Door. The train and the Christmas tree made by my pastry team - Aja and Davona; are on display at Wild Ginger Seattle (train) and Wild Ginger Bellevue (tree). Come check it out! While you're there why not have dessert made my yours truly? </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Happy Holidays Everyone!</div><div class="separator" style="clear: both; text-align: right;"><br />
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</a></div>hoangtam/tthttp://www.blogger.com/profile/02251158612536272046noreply@blogger.com5tag:blogger.com,1999:blog-17589132.post-28521006274786957952010-07-21T14:52:00.000-07:002010-07-21T14:52:29.235-07:00Sương Sáo - Grass JellySương Sáo aka Grass Jelly is a dessert/drink popular throughout Southeast Asia. According to Chinese medicine it has "cooling" properties and is good for the skin. Grass Jelly is actually made from a dried herb that is a member of the mint family...not grass as the name suggests. The herb's name in Chinese which is "len fan chou" (cooling grass). Thus, jelly made from cooling grass is....you guessed it Grass Jelly. <br />
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You can purchase Grass Jelly at just about any Asian grocery store for dirt cheap...but where's the fun in that? <br />
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<center>"Grass" to make Grass Jelly can be found at most Chinese Herbal/Medicine Shops. Rinse/wash the grass, add water to cover the grass by 2", simmer for at least 1 hour. </center><br />
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Cool and strain the grass through a cheese cloth or a fine sieve or...both. The liquid obtained will be used as the base to make grass jelly.<br />
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To make grass jelly.....<br />
Use a measuring cup to measure the liquid obtained after straining out the herb. Dilute that liquid with an equal amount of water. For example, if you got 2 cups of liquid add 2 cups water (+/- depending on how pronounced you want you jelly to taste). For every 6 cups of diluted liquid you will need 75g of tapioca starch (+/- depending on how firm you want you jelly to be). <br />
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Bring 5 cups of liquid to a boil. Meanwhile, dissolve the tapioca starch in the remaining 1 cup of liquid. As soon as the liquid in the pot begins to boil, stir in the starch mixture. You'll notice the liquid will thicken immediately. Mix well and fast, then pour the mixture into a clean bowl and allow to set. The jelly set right before you eyes...literally. In about 20 mins the grass jelly is ready to be served.<br />
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To serve: cut the jelly into small pieces, mix with sugar or honey...grass jelly also pairs exceptionally well with Nước Rau Má (Pennywort drink)....I was going to post a recipe but my dear friend Lily beat me to it...you can find her recipe here <a href="http://lilyng2000.blogspot.com/2010/07/pennywortpegaga-drink-secret-fountain.html">http://lilyng2000.blogspot.com/2010/07/pennywortpegaga-drink-secret-fountain.html</a> <br />
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Just in case you're wondering...this isn't 'real' grass jelly since the starch is setting the jelly and not the grass. I thought so too...so I experimented. I tried to thicken 6 cups of water with 75g of tapioca starch to see if the liquid would set like grass jelly....it didn't...as you can see from the picture below. The white mess in the bowl is the water + tapioca starch vs. grass jelly + tapioca starch. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4BLM6lKh_n5qa_x4c1acv9xF7JygALlXXez-qBXvPNcWfMblY0uNUSXxMQXQJLmsv5YysrT2mOF_RigatleESN7IJMBDxB2Ib54xBd6QO3X8Ouw2kk7372PRjk6e0srWK-OB9w/s1600/ss3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4BLM6lKh_n5qa_x4c1acv9xF7JygALlXXez-qBXvPNcWfMblY0uNUSXxMQXQJLmsv5YysrT2mOF_RigatleESN7IJMBDxB2Ib54xBd6QO3X8Ouw2kk7372PRjk6e0srWK-OB9w/s320/ss3.JPG" /></a></div>The starch triggers a chemical reaction with the grass jelly liquid to set the jelly. The starch alone can not do the job. Besides tapioca starch you can also use corn starch, mung bean starch, arrow root starch or rice flour. However, I found that tapioca starch gives the jelly the best appearance (clear and pitch black). If you prefer a very soft jelly, use 30g of starch (it's the minimum amount of starch you'll need to set 6 cups of grass jelly; the more starch the firmer the jelly). For a slightly chewy texture add 1/2 tsp <a href="http://pwmf.blogspot.com/2005/10/kh-pantry-stables.html">lye water</a>. hoangtam/tthttp://www.blogger.com/profile/02251158612536272046noreply@blogger.com18tag:blogger.com,1999:blog-17589132.post-16835500351781761552010-04-26T13:25:00.000-07:002010-05-09T23:10:37.803-07:00Mì Vịt Tiềm - Braised Duck with Egg NoodlesA Vietnamese favorite with Chinese origins, Mì Vịt Tiềm is composed of fresh egg noodles, shiitake mushrooms, watercress, and a braised duck leg quarter. The duck is braised in a mix of spices creating a rich flavorful broth for the noodles. Condiments include hot mustard, and pickled green papaya and carrots. <br />
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<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG7rojMcau_H380Q3GksXZNZ0kL3Xf74IMNpgNKETsXqtGzDYttEAuiIQOFp4Zs1uVFfRZsW2eyUtcuQepJoMMpHInJrz1Ps-nzx9Va5WkKB5sDz1v6WQLgvGmVFBmI5OwY71xcw/s1600/mivit2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG7rojMcau_H380Q3GksXZNZ0kL3Xf74IMNpgNKETsXqtGzDYttEAuiIQOFp4Zs1uVFfRZsW2eyUtcuQepJoMMpHInJrz1Ps-nzx9Va5WkKB5sDz1v6WQLgvGmVFBmI5OwY71xcw/s320/mivit2.jpg" /></a></div><br />
<div style="text-align: left;"><b>For the Braise Duck:</b></div><div style="text-align: left;"><i>**For every pound of duck** </i><b></b></div><div style="text-align: left;">-1/2 tsp salt<b></b></div><div style="text-align: left;">-1/4 tsp 5 spice</div><div style="text-align: left;">-1 tsp cooking wine</div><div style="text-align: left;">-1 tsp dark soy sauce</div><div style="text-align: left;">-1/2 tsp honey or maltose</div><div style="text-align: left;">-2 slices of ginger</div><div style="text-align: left;">-oil for deep frying<br />
-a few shiitake mushrooms<br />
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</div><div style="text-align: left;"><b>*</b>Rub the duck leg quarters with ginger, salt, 5 spice and cooking wine. Marinate for at least 2 hours, pat dry with a towel. Combine honey and soy sauce, bush the mixture over the duck leg. Deep fry the legs until golden (doesn't need to be cooked all the way, just aim for color). Reconstitute the mushrooms.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Meanwhile, in a large stock pot to toast...<br />
<br />
-1/2 tsp fennel<br />
-1 clove<br />
-2 star anise<br />
-3 pieces/slices of licorice root<br />
-1 piece of cinnamon about 1/2 inch long<br />
-1 piece of dried tangerine peel<br />
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...until fragrant add water and...<br />
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-2 tbs soy sauce<br />
-1 1/2 tsp salt<br />
-1 tsp sugar<br />
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...bring to a boil.<br />
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Add the duck legs (fried), and mushrooms. Add more water if necessary to cover the duck. Simmer over low heat for about 45 mins or until the duck is tender. <br />
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Serve with fresh egg noodles (blanched) and watercress, bok choy, yu choy or iceberg lettuce (I prefer watercress, it's peppery taste goes well with the duck). <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIyBaM4V6r5aQWmetpgGaUFv7_OuNdBgCItg1RuyoqYysoJXS4zsEHiZp-UfnCNGsWDpfDrHnl8Ftht1i5brKk1ZkRRNA9vSITG3frtgLecVhZTw59MYkhxgSJtcrXaktJUZmKA/s1600/dochuavit2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIyBaM4V6r5aQWmetpgGaUFv7_OuNdBgCItg1RuyoqYysoJXS4zsEHiZp-UfnCNGsWDpfDrHnl8Ftht1i5brKk1ZkRRNA9vSITG3frtgLecVhZTw59MYkhxgSJtcrXaktJUZmKA/s320/dochuavit2.jpg" /></a></div><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;">The noodles are served with pickled green papaya and carrots. Hot mustard is perfect for dipping the duck into. To make the pickled green papaya and carrots use this <a href="http://pwmf.blogspot.com/2006/02/chua-sour-stuff.html">recipe</a>, replace the daikon with thinly sliced green papaya.</div></div>hoangtam/tthttp://www.blogger.com/profile/02251158612536272046noreply@blogger.com6tag:blogger.com,1999:blog-17589132.post-57003661999381048182010-03-28T01:37:00.000-07:002010-03-28T17:20:28.211-07:00Bánh Bông Lan - Orchid Cakes<div style="text-align: justify;">What's an orchid cake? If you've ever tasted <i>Sponge Cake</i> or <i>Génoise</i> you've tasted <i>Orchid Cake</i>. Bánh Bông Lan/Orchid Cakes are small sponge cakes baked the old school way. Although génoise's family tree traces it back to Italy; cake was introduced to Vietnam by the French.</div><div style="text-align: justify;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9ZJBJwHjrIcjoXrLQ_QgDfMBsXvViVFhdzonGhps9BhhIZTfD3oo_0LtENeS6caYjMI4Kqqg6v0NftO4xdt1GaUskGKDkrWVShKhTzeHihcjZpYWwPTp1uv6hwLWbd5O7-SzWA/s1600/banhbonglan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9ZJBJwHjrIcjoXrLQ_QgDfMBsXvViVFhdzonGhps9BhhIZTfD3oo_0LtENeS6caYjMI4Kqqg6v0NftO4xdt1GaUskGKDkrWVShKhTzeHihcjZpYWwPTp1uv6hwLWbd5O7-SzWA/s320/banhbonglan.jpg" width="320" /></a></div><div style="text-align: justify;"><br />
What's with the name? Génoise are often flavored with vanilla. Vanilla comes from/is an type of orchid. Orchid in Vietnamese is "Bông Lan", thus the name Bánh Bông Lan - Orchid Cakes. Traditionally, the cakes are baked in a cast iron mold heated with charcoal. Modern ovens make baking these cakes much less laborious...but some how I still prefer the traditional way...nothing like sitting outside on a mild spring day, enjoying the light breeze, the bright shinning sun and baking sponge cakes. </div><br />
<b>Ingredients:</b><br />
-4 egg (200g)<br />
-120g flour<br />
-120g sugar<br />
-1 tbs tsp oil or melted butter<br />
-1 tsp vanilla powder or extract<br />
<br />
<b>Method:</b><br />
Beat the egg whites with the sugar until stiff peaks are formed. Add the yolks one at a time. Sift and fold the flour into the eggs. Fold in the butter and vanilla last.<br />
<br />
<b>To Bake: </b><br />
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<a href="http://i6.photobucket.com/albums/y218/spongecakee/khuonbonglan11208.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://i6.photobucket.com/albums/y218/spongecakee/khuonbonglan11208.jpg" width="320" /></a><br />
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Preheat the mold, brush each cavity with a cotton ball dipped in oil.<br />
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<div style="text-align: right;"><a href="http://i6.photobucket.com/albums/y218/spongecakee/bbl20509.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://i6.photobucket.com/albums/y218/spongecakee/bbl20509.jpg" width="320" /></a><br />
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Fill until 3/4 full of batter.</div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://i6.photobucket.com/albums/y218/spongecakee/bbl10509.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="http://i6.photobucket.com/albums/y218/spongecakee/bbl10509.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="234" src="http://i6.photobucket.com/albums/y218/spongecakee/bbl10509.jpg" width="320" /></a></div><div style="text-align: center;"><br />
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Cover and bake for about 3-5 mins.</div></div>hoangtam/tthttp://www.blogger.com/profile/02251158612536272046noreply@blogger.com17tag:blogger.com,1999:blog-17589132.post-25231693104286724162010-01-29T00:39:00.000-08:002010-01-29T00:54:11.945-08:00Hoa Thủy Tiên - Water Angel/Fairy FlowerHoa Thủy Tiên literally translates to "Water Angel/Fairy Flower". It's, or shall I say "her" botanical name is <a href="http://en.wikipedia.org/wiki/Narcissus_tazetta">narcissus tazetta</a> and they're a variety of narcissus (daffodil, paper whites, etc...). The bulbs are <a href="http://www.life123.com/home-garden/flower-guides/flowering-bulbs/forcing-bulbs-in-water.shtml">forced</a> in water to set off graceful flowers for Tết - Chinese/Vietnamese/Lunar New Year. Thus, the name "Water Angel/Fairy". <br />
<br />
Angel or Fairy? In Vietnamese, <a href="http://afterwork.myfinejob.com/files/afterwork/u2/mid_autumn_mooncake_festival_chang_er.jpg">Tiên</a> is a mythical being from the heavens who is beautiful and graceful while possessing supernatural powers. Although Tiên can be either male or female....it usually implies female. For example, <a href="http://en.wikipedia.org/wiki/Chang%27e_%28mythology%29">Chị Hằng Nga</a> of the mid-autumn festival. Angel for fairy? I'll let you decide.<br />
<br />
There are 2 ways to force these bulbs into blooming. One is to simply stick the bulbs in a container filled with water, change the water every few days and in about 6 weeks you'll see angels. The second method is more traditional and complicated. The bulbs are "carved" to expose the flower buds and then placed in water. As the leaves and stems grow, they too are carved to manipulate them into their graceful shapes. With this method, the bulbs should bloom in 20 days (+/-). As with all plants temperature plays an important role, if the temp is too warm, then they'll bloom earlier and vice versa. You can somewhat control how fast they bloom by controlling the temperature of the water. It is desirable to have the flowers bloom exactly at midnight on the eve of the New Year….so plan accordingly. <br />
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<div style="text-align: center;"><i>*Click on the pictures for larger images*</i></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_PUGRQ95oazIHvReARhrQJ66rB-b7okAdQF9u7k3kGCfdsluFEVHk0NcMA7H_CkdQaDdxmXMGUs7TZuUQ4Pip5MhrL0dUOYjrwMzfDYu17TL7QMZ-7H_SmXBAhqwX-t_Br3cXQ/s1600-h/tt1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_PUGRQ95oazIHvReARhrQJ66rB-b7okAdQF9u7k3kGCfdsluFEVHk0NcMA7H_CkdQaDdxmXMGUs7TZuUQ4Pip5MhrL0dUOYjrwMzfDYu17TL7QMZ-7H_SmXBAhqwX-t_Br3cXQ/s320/tt1.jpg" /></a> </div><div class="separator" style="clear: both; text-align: center;"><b>Step 1:</b> The bulbs will look like this when you buy them from the store. Look for ones that are plump, white with plenty of bulbs attached (each bulb is a flower stalk); each attached bulb should be at least thumb size (smaller ones won't bloom). </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWYEc47PGnol1b7spgIHKODeOocmOYWqedOV-1h1m_LuvQ1oa-3ZS4j5l_PEeQ71hvRXTjsgkmKZlNL2Hk50_qFf6vu9MHIy-97aU9a4pAneZa92QDuFmxdTmk9UeRuyyDjLaS3w/s1600-h/tt2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWYEc47PGnol1b7spgIHKODeOocmOYWqedOV-1h1m_LuvQ1oa-3ZS4j5l_PEeQ71hvRXTjsgkmKZlNL2Hk50_qFf6vu9MHIy-97aU9a4pAneZa92QDuFmxdTmk9UeRuyyDjLaS3w/s320/tt2.jpg" /></a> </div><div class="separator" style="clear: both; text-align: center;"><b>Step 2:</b> Using a sharp paring knife, begin carving away the outer layers of the bulb (the bulb is made up of many layers like an onion). Use extreme caution as you get to the center of the bulb. </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1RAZ7iXVVeuGBWR7bUtPA3OSz6FSmIoder7Ic2lBujs1T7cYTvLQIXOZK8U5RU9lPR8Y8M2aT2IaiIrLHMC1ePYTZpdsVdIetbhRhLsZHwJPpl78LVvFVZRqg5tTqU3PS9ecApA/s1600-h/tt3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1RAZ7iXVVeuGBWR7bUtPA3OSz6FSmIoder7Ic2lBujs1T7cYTvLQIXOZK8U5RU9lPR8Y8M2aT2IaiIrLHMC1ePYTZpdsVdIetbhRhLsZHwJPpl78LVvFVZRqg5tTqU3PS9ecApA/s320/tt3.jpg" /></a> </div><div class="separator" style="clear: both; text-align: center;"><b>Step 3:</b> Only cut away half/one side of the bulb like in the picture above. Stop once you get to the young shoots in the center (if you look closely you'll notice the flower buds are already set). It's ok if you damage the leaves but if any of the flower buds are hurt they will not bloom. </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8sBXzGy4JCmjBNXYNqPI-TmBuQgREpI24BNqreHp0km25pONlEO5uFrLGvnzmMFN__E-MTs8UYtQWdtx2rdSOHOoiWmTnTt_nrPKdrsTJ0VIk7EgWs1PS9Jo5OvKq15phJAIvw/s1600-h/tt4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8sBXzGy4JCmjBNXYNqPI-TmBuQgREpI24BNqreHp0km25pONlEO5uFrLGvnzmMFN__E-MTs8UYtQWdtx2rdSOHOoiWmTnTt_nrPKdrsTJ0VIk7EgWs1PS9Jo5OvKq15phJAIvw/s320/tt4.jpg" /></a> </div><div class="separator" style="clear: both; text-align: center;"><b>Step 4: </b>Soak the bulb cut side down in cold water. Soak for 2 days, changing the water and carefully washing the bulbs everyday. </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJLYgbgozLDOgdhrxUnLSc597euwRxSiNTG4vm7D5HOGn-cHFwPAOJTO5VGPLUjMZOA9JvyOrzmSS2F44oUVGg0RQHUqVXhp393Q8Zw_zwRw8adOdWWQ8Ip_OjpGFQoCTe5YvBw/s1600-h/tt5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJLYgbgozLDOgdhrxUnLSc597euwRxSiNTG4vm7D5HOGn-cHFwPAOJTO5VGPLUjMZOA9JvyOrzmSS2F44oUVGg0RQHUqVXhp393Q8Zw_zwRw8adOdWWQ8Ip_OjpGFQoCTe5YvBw/s320/tt5.jpg" /></a> </div><div class="separator" style="clear: both; text-align: center;"><b>Step 5:</b> After 2 day, flip the bulb over and soak it for another 2 days, changing the water everyday. </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWD-y_HTQVh_uHudQ3IhbBc0GijOHGiAmVwXzw7sQg3_Qs97soSi_4Qy5eJ2k4qp-3CefGyXvW9-MDK_8QdxdrWrMkuRRziPkRMCxZdfD9O5ndj5lSHgIaztqyju3TtvYUqVqpYA/s1600-h/tt6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWD-y_HTQVh_uHudQ3IhbBc0GijOHGiAmVwXzw7sQg3_Qs97soSi_4Qy5eJ2k4qp-3CefGyXvW9-MDK_8QdxdrWrMkuRRziPkRMCxZdfD9O5ndj5lSHgIaztqyju3TtvYUqVqpYA/s320/tt6.jpg" /></a></b></div><div style="text-align: center;"><b>Step 6: </b>Next step is to place the bulb into a vase/container, use rocks, marbles, etc...to anchor the plant if you need too. </div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfBmMqxMXSOYi-wq8CaHpGwXY91UaLJhdRwSPtcAJFyh28WoQ085msGvdqoSENLxRNeZm7obCddIhGq5-Vtilyk48BgAmYEs4fA0yzqfil_G6LHvZyrDuyODapPBZAw5rGtbljLw/s1600-h/tt7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfBmMqxMXSOYi-wq8CaHpGwXY91UaLJhdRwSPtcAJFyh28WoQ085msGvdqoSENLxRNeZm7obCddIhGq5-Vtilyk48BgAmYEs4fA0yzqfil_G6LHvZyrDuyODapPBZAw5rGtbljLw/s320/tt7.jpg" /></a></div><div style="text-align: center;"><b>Step 7:</b> Cover the cut surface of the bulb with a wet paper towel or cotton, fill the container with fresh water. Make sure the towel or cotton touches the water underneath (or else it will dry out, defeating the purpose of using it to keep the top of the bulb moist). Change the water every few days....sit back, relax and watch your angel bloom. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">**As the plant grows you can trim/carve the leaves and flower stems to turn them into unique patterns. For the leaves, just trim away a small sliver of the leaf. The leaf will bend/curl towards the side that's been trimmed. Same goes for the stems of the flowers. DO NOT touch the flower heads/buds. Any damage to them will cause the bulbs to abort the flowers.**</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I'll post an update when mine's bloom...but until then...you can google "hoa thuy tien" for a few images, if you're curious.</div>hoangtam/tthttp://www.blogger.com/profile/02251158612536272046noreply@blogger.com6tag:blogger.com,1999:blog-17589132.post-87612607070956859162010-01-13T23:28:00.000-08:002010-01-14T21:23:36.375-08:00Thorns and Worms - Bánh Gai/Bánh Đuông<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi29_Yv_Pg1DRXAPBqFvmcRYIM2lIuUxW9zmz0-H21r6Tr3oOyH-FG97uDsHKdbSTwws376SbJ3rNQ_Ih1qW9-WxjJiZUYsRlyFUKG4s9IataFng4omwdCROrAE1whwvfVY7a6gmg/s1600-h/banhduon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi29_Yv_Pg1DRXAPBqFvmcRYIM2lIuUxW9zmz0-H21r6Tr3oOyH-FG97uDsHKdbSTwws376SbJ3rNQ_Ih1qW9-WxjJiZUYsRlyFUKG4s9IataFng4omwdCROrAE1whwvfVY7a6gmg/s320/banhduon.jpg" /></a><br />
</div><br />
Vietnamese 101....<br />
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Bánh = pastry<br />
Gai = thorn<br />
Đuông = a type of worm, found in the heart of coconut and palm trees<br />
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Thus gives us the name for these cookies.<br />
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They are somewhat related to "Dragon Cookies" which are found in other Southeast Asian countries such as Malaysia during Chinese New Year. The Vietnamese version is a bit more complicated in ingredients. In this speciality, traditional Southeast Asian ingredients such as tapioca starch and coconut milk are paired with French influences of butter and condensed milk.....goes to show the east meets west concept is not just a fad it's..., well....it's history and tradition. The texture and method for making the cookies very much resemble Les sablés pouchés (piped shortbread cookies). The worm shape is strictly Vietnamese.<br />
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<b>Ingredients:</b><br />
-100g all purpose flour<br />
-100g tapioca starh<br />
-80g sugar<br />
-25g coconut milk<br />
-1 1/2 tbs condensed milk<br />
-20g butter, melted<br />
-2 egg yolks<br />
-1/2 tsp baking soda<br />
-1/2 tsp lemon extract <br />
<b><br />
</b><br />
<b>What to Do:</b><br />
Sift together flours and baking soda. Whisk together sugar, coconut milk, condensed milk , butter, egg yolks and extract. Add the flour mixture to the mix of wet ingredients. Mix to form a slightly sticky dough. <br />
<br />
<b>To Make Bánh Gai:</b><br />
Fit a star tip into a piping bag and fill with cookie dough. Pipe the dough onto a baking sheet. Traditionally, these cookies are made with the aid of a specially created mold. The mold works like a cookie gun. However, if you live outside of Vietnam or Asia...chances are pretty slim that you'll be able to get your hands on one... The pastry bag works just as great.<br />
<br />
<b>To Make Bánh Đuông:</b><br />
Add 1 tbs tapioca starch to the above dough (the dough should be firmer). Pinch off small pieces of dough and roll them between the palms of your hand to turn them into worms. Use a clean comb to give the worms the signature indentation. <br />
<br />
Bake the cookies at 350'F until golden (about 12-15 mins).hoangtam/tthttp://www.blogger.com/profile/02251158612536272046noreply@blogger.com3tag:blogger.com,1999:blog-17589132.post-58533719871088399002009-12-31T21:40:00.000-08:002010-01-01T00:39:56.405-08:00To a Rosy 2010...<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ0NGIoZmouNT6sHk1tBcz_UqG-Tajdw2viIJEJuknnESuQzIWTXVSviBfzyY6MWgRV_dQD8h5id2z9CPIvItPMCTiqnXTUpOXqc4QrHvOKyWz5Z7uKnm3u4XjHzW7XV1Pu6EygA/s1600-h/DSCN4732.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ0NGIoZmouNT6sHk1tBcz_UqG-Tajdw2viIJEJuknnESuQzIWTXVSviBfzyY6MWgRV_dQD8h5id2z9CPIvItPMCTiqnXTUpOXqc4QrHvOKyWz5Z7uKnm3u4XjHzW7XV1Pu6EygA/s320/DSCN4732.JPG" /></a><br />
</div><br />
Malaysia, July 2007: I was walking around the night market in Chow Kit when I was lured by a brightly pink colored drink. What is it? I didn't care, all I knew was I had to have some... yes unlike most people who shy away from brightly colored food...I can't seem to get enough of them. Excited, I walked up to the vendor, pointed to the drink and bought a glass. It was delicious! Refreshing and rich with notes of floral and citrus. I briefly mentioned it in my <a href="http://pwmf.blogspot.com/2007/12/eating-off-streets-malaysian-street.html">post</a> about Malaysian street food and found out it was called Air Bandung. A refreshing sweet milk drink flavored with rose water and tinted a rosy, pepto-bismol pink. I played with a few recipes and discovered that addition of lemon zest will bring out the flavors of the drink more. The trick is to not add too much...it should be there but not be there...if that makes any sense. <br />
<br />
<br />
<b>Ingredients:</b><br />
-1 can evaporated milk<br />
-1 can sugar (use milk can to measure, +/- depending on your taste)<br />
-4 tbs rosewater<br />
-pink food coloring<br />
-zest of 1/4 of a lemon<br />
-water, ice<br />
<b><br />
</b><br />
<b>What to Do:</b><br />
Rub together the sugar and lemon zest, add milk and bring mixture to a boil, cool, and strain out the lemon zest. Add pink coloring. To serve, fill a class 1/3 full with the milk syrup, and water to fill the glass 2/3 full; finish the remaining 1/3 with crushed ice. Give the drink a quick stir and enjoy!<br />
<br />
<br />
<div style="color: red; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: x-large;">A Toast to 2010,</span><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: x-large;"><span style="color: red;">May the new year be as Sweet, as Refreshing and as Rosy as Air Bandung.</span></span><br />
</div><br />
<div style="text-align: center;"><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><span style="color: red;">Cheers!</span></span><br />
</div><br />
<br />
</div>hoangtam/tthttp://www.blogger.com/profile/02251158612536272046noreply@blogger.com9tag:blogger.com,1999:blog-17589132.post-88207739942165934702009-12-23T08:21:00.000-08:002009-12-28T21:05:23.523-08:00Buche de Noel 2009<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcH9qnai_zA6mwYYqlposQ3iWAL0OrNnJoHFkSeORstCKk5ILJAaPh8qE1IPX9KLyXqdVa7oDEZT6l9HFoKGPcBzGb1gGCRbcyC8YVktCZmGl8LoLuWo8_WDkIe4FK4U0sHJHrw/s1600-h/buchedelnoel09.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcH9qnai_zA6mwYYqlposQ3iWAL0OrNnJoHFkSeORstCKk5ILJAaPh8qE1IPX9KLyXqdVa7oDEZT6l9HFoKGPcBzGb1gGCRbcyC8YVktCZmGl8LoLuWo8_WDkIe4FK4U0sHJHrw/s320/buchedelnoel09.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">Let's face it, all Buche de Noel is just a cake...like any other cake. The only difference is that it's made during Christmas time and decorated to look like a log. I got bored with the same old chocolate icing, scraped with a fork for the "bark" and meringue "button" mushrooms.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I've always believed that if you don't like something; change it. So I did. <br />
</div><br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtWl5wrYOEHQp8mu17sRw813SIELD2Ymcit_5ZO6A-wiHbjeGLq6fzD7cwfXZflhCLBzHm2L4h3sR2NzrVe5-N8r2VbUC9P8b90UyUKSWD3ZPmoLA7q1e-mLE6Nin4cPklrjg1OA/s1600-h/oystermushroom09.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtWl5wrYOEHQp8mu17sRw813SIELD2Ymcit_5ZO6A-wiHbjeGLq6fzD7cwfXZflhCLBzHm2L4h3sR2NzrVe5-N8r2VbUC9P8b90UyUKSWD3ZPmoLA7q1e-mLE6Nin4cPklrjg1OA/s320/oystermushroom09.JPG" /></a><br />
</div><br />
<br />
<br />
<br />
<br />
Instead of making button mushroom with meringue, I made oyster mushrooms instead.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div style="text-align: center;">Yes, the powdered sugar was a bit of an overkill but hey....I was just Playing with My Food!<br />
</div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicVqbAQcTMBXdmWDwOfkZem_ce8UlfEevHsjk-8AwXvGyVfvUfNbshgHsY2nn5XREzOgNgbeWiqvEHUS8B5E1lY6FUWvLBLut6HKrKhJV200eQIlQuXkA283zW2VF2conTVuzVnw/s1600-h/buchedenoel209.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicVqbAQcTMBXdmWDwOfkZem_ce8UlfEevHsjk-8AwXvGyVfvUfNbshgHsY2nn5XREzOgNgbeWiqvEHUS8B5E1lY6FUWvLBLut6HKrKhJV200eQIlQuXkA283zW2VF2conTVuzVnw/s320/buchedenoel209.jpg" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<center> I tempered some chocolate and brushed it onto a sheet of parchment...waited for it to set, then peeled it off...and made the cake bark. Arf! :D <br />
</center><center></center><center></center><center></center><center></center><center></center><center></center><center></center><center></center><center><br />
<center> </center><center> </center><center> </center><center> </center><center> </center><center>If you're looking for the recipes they're <a href="http://pwmf.blogspot.com/2006/12/buche-de-noel-vanilla-sponge-with.html">here</a> and <a href="http://pwmf.blogspot.com/2008/12/buche-de-noel-2008.html">here</a>. Have fun and Happy Holidays!<br />
<br />
</center><br />
</center>hoangtam/tthttp://www.blogger.com/profile/02251158612536272046noreply@blogger.com3tag:blogger.com,1999:blog-17589132.post-36729411379559077662009-12-14T19:57:00.000-08:002009-12-14T19:57:57.957-08:00Forgive Me Father, for I have Stollen<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis-_GtviCxTW48eid02yGqdnylbc5PNgXxa-WBXzwVpNaMWzbXTq_rzistbVqcs5atNrTAmJqcbjUB-kWVTjNlXD_1VAp-CgKavZ9z9yvtTJGIpNrqEw5ezXHsX9nJCPDpZH3E0A/s1600-h/stollen09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis-_GtviCxTW48eid02yGqdnylbc5PNgXxa-WBXzwVpNaMWzbXTq_rzistbVqcs5atNrTAmJqcbjUB-kWVTjNlXD_1VAp-CgKavZ9z9yvtTJGIpNrqEw5ezXHsX9nJCPDpZH3E0A/s320/stollen09.jpg" /></a><br />
</div><br />
<div style="text-align: center;">..............just in time for Christmas............<br />
</div><br />
<b>Ingredients:</b><br />
-200g milk<br />
-20g yeast<br />
-1 egg (50g) <br />
-600g bread flour<br />
-7g salt<br />
-80g sugar<br />
-1/2 tsp cardamom<br />
-300g butter<br />
-250g raisins<br />
-50g ea: candied lemon, candied orange<br />
-150g almonds<br />
-50g rum<br />
-400g marzipan (divided into 4 pieces, optional) <br />
<br />
<b>Prep:</b><br />
Scale the butter and cut it into small cubes, set aside. <br />
<br />
Mix together raisins, candied fruit, almond and rum, set aside.<br />
<br />
Mix together sugar, salt, flour and cardamom.<br />
<br />
<b>Mixing:</b><br />
In a mixing bowl, dissolve yeast in milk, add egg. <br />
<br />
Add flour mixture and mix until all of the moisture is absorbed. <br />
<br />
Add the butter and mix until dough comes together. <br />
<br />
Lastly, add candied fruit/rum mixture and mix until incorporated. The dough will be very sticky, cover with a towel or plastic wrap and rest for 1/2 hour.<br />
<br />
<b>Shaping:</b><br />
After resting, liberally dust a work surface with flour. <br />
<br />
Dump the dough onto the table and dust with more flour.<br />
<br />
Divide the dough into 4 pieces (approx 1lb each).<br />
<br />
Shape the dough pieces into small logs. Using a small rolling pin or the side for our hand; aim for the middle of the log, make a slight impression and slightly roll the dough dough out creating a small flap. Add a piece of marzipan (optional) and fold the dough "flap" over to cover the marzipan.<br />
<br />
<b>Baking/Finishing:</b><br />
Proof for another hour and bake at 350'F until golden.<br />
<br />
Brush the cooled stollen with melted butter and dust/roll in powdered sugar. <br />
<br />
Allow the stollen to sit for a day or two for the flavors to mature before serving. hoangtam/tthttp://www.blogger.com/profile/02251158612536272046noreply@blogger.com2tag:blogger.com,1999:blog-17589132.post-19732599119970306672009-12-01T00:03:00.000-08:002009-12-01T00:03:25.785-08:00Pumpkin Cheese Cake, Gingersnap Crust , Maple Cream, Glazed Walnut, Tuile Leaves, Brushed Chocolate<div class="separator" style="clear: both; text-align: center;"><a href="http://i6.photobucket.com/albums/y218/spongecakee/thankdessert09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://i6.photobucket.com/albums/y218/spongecakee/thankdessert09.jpg" width="320" /></a><br />
</div><br />
<i>What did I make for dessert on Thanksgiving? Pumpkin cheese cake.... a cross between pumpkin pie and cheese cake paired with flavors of maple, chocolate and walnuts, what more can one ask for?</i><br />
<br />
<b>For the Crust:</b><br />
-4 oz gingersnap cookies<br />
-melted butter<br />
<br />
*Crush the cookies, add butter and mix until mixture comes together. Press mixture into a cheesecake pan to make the curst.<br />
<br />
<b>Cheese Cake:</b><br />
-1lb cream cheese<br />
-300g pumpkin puree<br />
-200g sour cream<br />
-2 tsp pumpkin pie spice<br />
-4 eggs<br />
-1 tsp cornstarch<br />
-150g sugar<br />
<br />
*Cream the cream cheese until smooth, add eggs one at a time, then add sugar, pumpkin pie spice, and cornstarch and beat until creamy. Add pumpkin puree and sour cream. Mix until combined. Fill the prepared cheesecake pan with batter and bake in a water bath, covered with foil at 325'F until the center jiggles like jello. Chill until sent (a few hours).<br />
<b><br />
</b><br />
<b>Maple Cream:</b><br />
-2 egg yolks<br />
-150g milk or cream<br />
-30g maple syrup<br />
<br />
*Heat milk in a pot. Meanwhile, whisk egg yolks and maple syrup. Once the milk comes to a boil, gradually add the milk to the eggs (aka tempering the eggs). Return the mixture to the pot and cook over medium heat, stirring constantly until the cream thickens and coats the back of a spoon. Strain and refrigerate until ready to serve.<br />
<br />
<b>Tulie Leaves:</b><br />
Weigh the egg whites (left over from making maple cream). Scale butter, sugar and flour, each equaling the weight of the egg whites.<br />
<br />
*Cream butter and sugar, add butter and flour. Mix until smooth. Use a stiff piece of paper to create a stencil of a leaf. Place the stencil on top of a silpat, use a small spatula to spread a thin layer of the tulie batter over the stencil. Lift the stencil off the silpat and volia! You have a leaf. Bake the leaves at 350'F until slightly golden brown, give them character by shaping them while still hot.<br />
<br />
<b>Burshed Chocolate:</b><br />
Chop chocolate into uniform pieces. Melt them in a bain-marie over barley simmering water, stirring constantly until the chocolate is melted but still contains a few small chunks. Remove from heat and continue stirring until all of the chocolate has melted. Using a pastry brush, brush the chocolate onto a piece of parchment paper. Place chocolate in a cool place to set. Once set, gently peel the parchment off the chocolate. Use chocolate as a garnish.<br />
<b><br />
</b><br />
<b>Glazed Walnuts:</b><br />
-sugar<br />
-walnuts<br />
-toothpicks or bamboo skewers<br />
<br />
*Skewer walnuts onto toothpicks or bamboo skewers. Place sugar in a pot with a little water (just enough to wet the sugar). Bring the mixture to a boil, and continue to cook until the sugar begins to turn amber in color. Remove from heat and allow the sugar to cool slightly. Dip the walnut pieces into the sugar, pull the pieces stright up out of the sugar; the sugar should "thread" as it's being pulled from the pot. If not, the sugar is too hot, wait a few minutes and try again.hoangtam/tthttp://www.blogger.com/profile/02251158612536272046noreply@blogger.com10tag:blogger.com,1999:blog-17589132.post-52260382712813827722009-11-21T22:36:00.000-08:002009-11-30T01:38:49.264-08:00Bánh Bò Khoai Tím - Purple Sweet Potato Rice Cakes (Fatt Koh)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiCUPfguoGpxTUqxb3CN3B41xfQZLExFWei74jn1IYvFPtJAn0v56iikHYSDJ-ylWn2zC8GBN6bo4xexysSK_9nrO6MlQco7Ihcngmez0M93C44j2faCyse2xGlgV601AF2txYqg/s1600/bbkhoaitim1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiCUPfguoGpxTUqxb3CN3B41xfQZLExFWei74jn1IYvFPtJAn0v56iikHYSDJ-ylWn2zC8GBN6bo4xexysSK_9nrO6MlQco7Ihcngmez0M93C44j2faCyse2xGlgV601AF2txYqg/s400/bbkhoaitim1.jpg" alt="" id="BLOGGER_PHOTO_ID_5406813589600206594" border="0" /></a><br />It's been raining in Seattle, pretty much nonstop for the last 2 weeks (no surprise there) and I ran out of rainy day projects. Desperate to kill time I dug into my collection of cookbooks and found this recipe for Bánh Bò Khoai Tím (Purple Sweet Potato Rice Cakes). This recipe comes from a cookbook by Gia Chánh Hoa Hường, published in the early 70s. The cookbook belonged to my aunt and was passed down to me when she moved to California to be closer to her kids. Like all traditional recipes for <a href="http://pwmf.blogspot.com/2005/10/bnh-b-steamed-rice-cakes.html">Bánh Bò</a>, the leavening comes from <a href="http://pwmf.blogspot.com/2006/06/cm-ru-rice-wine-dessert.html">Cơm Rượu</a> (fermented rice). If you don't have the time or patience the fermented rice starter...I guess you can replace it with some yeast and see how it goes....as always Play with Your Food!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn-EVJdp3gWpJaFNh5V6HBBHLb_rnP4TbxEHL51ujO3aMZOpSVFl9McDgY2kuKecGeFr1Z-OC7z5AE_e-ObgA7A6KZkqkStRRvLW086b3TfMQZYU5CnW_jd1OsaiBZ77FDradl8g/s1600/bbkhoaitim.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 345px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn-EVJdp3gWpJaFNh5V6HBBHLb_rnP4TbxEHL51ujO3aMZOpSVFl9McDgY2kuKecGeFr1Z-OC7z5AE_e-ObgA7A6KZkqkStRRvLW086b3TfMQZYU5CnW_jd1OsaiBZ77FDradl8g/s400/bbkhoaitim.jpg" alt="" id="BLOGGER_PHOTO_ID_5406813516677027762" border="0" /> </a><br />Translated from the original recipe above:<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />-150g purple sweet potatoes<br />-350g sugar<br />-300g rice flour<br />-3 tbs <a href="http://pwmf.blogspot.com/2006/06/cm-ru-rice-wine-dessert.html">Cơm Rượu</a><br />-pinch of alum<br />-180ml water from boiling the potatoes<br />-2 egg whites<br /><br /><span style="font-weight: bold;">Method:</span><br />Peel potatoes and measure out 150g. Cut potato into cubes and boil with a pinch of alum until potatoes are tender. Weigh the potato mixture and adjust to the liquid amount to get 330g (150g potato + 180g potato water = 330g). Mix together potato mixture, fermented rice and rice flour until a smooth dough is achieved. Proof overnight.<br /><br />Beat egg whites and sugar to stiff peaks, add the fermented dough and continue to achieve a homogenous mixture. Proof until batter doubles in volume. Steam in porcelain tea cups over high heat for 12 mins.hoangtam/tthttp://www.blogger.com/profile/02251158612536272046noreply@blogger.com15tag:blogger.com,1999:blog-17589132.post-38142106783920962362009-08-18T22:27:00.000-07:002009-11-21T23:10:19.409-08:00Memory, Landscape and Community: Steroids for the Baker<span style="font-weight: bold;">About a year ago...actually more then a year ago while I was still in school, I was required to write a response paper to the documentary </span><a style="font-weight: bold;" href="http://www.craftinamerica.org/">Craft in America</a><span style="font-weight: bold;">. The topic was to discuss how does Memory, Landscape and Community (themes discussed in the documentary) affect the baker and/or the craft and art of baking?</span><br /><br /><span style="font-weight: bold;">A few of my thoughts for your reading pleasure....:D</span><br /><br />The present is a result of past memories. Our memories play lead on the stage of life and in the world of crafting and baking. Memory is a broad term that has both philosophical and practical importance to anyone who aspires to go above and beyond in what they do. Philosophically speaking, you can’t know where you’re going unless you know where you came from. Knowing where you came from involves knowledge of your culture, heritage, and traditions and using them for ideas and inspiration for your work. Only when you understand who you are in terms of what came before you and consciously incorporate these ideas, stories, and struggles into your art does your art become yours. I define art as something that only happens once and captivating art as something that reflects it’s creator in a unique way. As a baker, you can follow a recipe exactly and come up with a decent product, but unless you put your flare into it, your product certainly won’t standout in anyway.<br /><br />On the practical side, memory is an aspect of knowledge. Knowledge builds confidence, and confidence builds decisiveness. Confidence and decisiveness is your rock so you can be more creative. About 3 summers ago I was learning traditional tailoring from a local dressmaker that had been practicing her craft for 50+ years; since the age 14. She made me memorize all of the formulas for pattern drafting from traditional one piece shirts to 3 piece raglan sleeves with shoulder and elbow darts. Her reason was once you know the rules; you can break them and thus be more creative. Since the technical aspects are already embedded within you, you can concentrate more on making your work unique by giving it a “soul”. The best part is no matter how crazy your design turns out to be it will work out technically because by memorizing the formulas, you’ll naturally incorporate them into your designs as you come up with them. Baking is similar to tailoring because it’s a science as much as it is an art. As a baker, memory is what sets you apart. Having knowledge of recipes and techniques empowers you to add artistic value to an otherwise science project.<br /><br />Landscape influences our work the same way memory does as it is an endless source of inspiration consisting of vivid colors, unique shapes, intriguing patterns and compelling textures that captivates our senses, giving our work a touch of individuality. Everyone is affected by their surrounds in one way or another. The landscape that surrounds us defines a part of who we are as a nation, a state, a city, a community and as an individual. As a baker, whether you surrender your inspiration to the landscape or capture and tame it into your creations via color, shape, patterns or texture it will speak volumes to your audience about where you came from, and where you’re going.<br /><br />Landscape and community go hand in hand in defining who you are as an individual. Landscape reflects where you came from and where you’re going while community reflects who you are and what you’ll become. Community embraces the past and fosters the future. Craft forms are passed from generation to generation in the spirit of community and commonality. All craft artists work within a tradition. However, every generation seeks to push the boundaries and change the art form in his or her own way. It takes a village to raise a child; it takes a community to nurture a craft. Community is the foundation of knowledge and inspiration. Like all crafts, baking is nothing new. It’s a craft that’s been and will be passed down from one generation to another with the aid of community. Community acts as a time machine granting us access to the pass, present, and future; endowing us the opportunity to intensely understand, appreciate and develop our craft as a baker.<br /><br />Memory, landscape and community are vital in any craft. It’s what sets apart baking as an art. They’re not literal topics that can be taught and must be acquired through passion. Memory awakens your senses and works with your surrounding landscape to develop your flare. Community brings it all together, boils it down and distributes the luscious drug known as baking that we’re all so passionately addicted too.hoangtam/tthttp://www.blogger.com/profile/02251158612536272046noreply@blogger.com4tag:blogger.com,1999:blog-17589132.post-9738977681842498792009-05-13T22:52:00.001-07:002009-05-13T23:03:31.340-07:00Bánh Đậu Xanh - Mung Bean Cakes<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i6.photobucket.com/albums/y218/spongecakee/banhdauxanh0509.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 362px; height: 273px;" src="http://i6.photobucket.com/albums/y218/spongecakee/banhdauxanh0509.jpg" alt="" border="0" /></a><span style="font-style: italic;"><span style="font-size:180%;"><span style="font-weight: bold;">A</span></span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">favorite</span> treat from Northern Vietnam. These mini cakes are best enjoyed with a hot cup of tea. Vietnamese Petit Fours?</span><br /></div><br /><span style="font-weight: bold;">Ingredients:</span><br />-200g mung beans (dried, peel and split)<br />-150-200g sugar<br />-1 tbs <a href="http://pwmf.blogspot.com/2005/10/baking-essentials.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">koh</span> fun</a><br />-2-3 tbs oil<br />-1/2 tsp vanilla, <a href="http://pwmf.blogspot.com/2005/10/baking-essentials.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">pomelo</span> or <span class="blsp-spelling-error" id="SPELLING_ERROR_4">mali</span> flower water</a><br /><br /><span style="font-weight: bold;">What to Do:</span><br />Rinse and soak beans for at least a few hours, until they're nice and plump. Drain the beans and steam until tender. Mash the beans and mix with sugar. Simmer the beans over medium heat while stirring constantly for about 20 <span class="blsp-spelling-error" id="SPELLING_ERROR_5">mins</span>. Meanwhile mix together <span class="blsp-spelling-error" id="SPELLING_ERROR_6">koh</span> fun and oil. After about 20 <span class="blsp-spelling-error" id="SPELLING_ERROR_7">mins</span>, add the flour mixture and mix well. Continue to cook for another 10 <span class="blsp-spelling-error" id="SPELLING_ERROR_8">mins</span>. Add vanilla, and <span class="blsp-spelling-error" id="SPELLING_ERROR_9">pomelo</span> flower water. Cool until beans are cool enough to handle and press into a mold (if you don't own a traditional mould...use your imagination....*hint hint* chocolate molds *hint hint*.<br /><!--################################# Put your links here ############################################-->hoangtam/tthttp://www.blogger.com/profile/02251158612536272046noreply@blogger.com20tag:blogger.com,1999:blog-17589132.post-33602106485959793962009-04-14T17:14:00.000-07:002009-11-30T13:56:23.853-08:00Clean it Up!I went shopping a few weeks ago at a well known Vietnamese grocery store in Seattle; one with an in-store deli. We'll call this place "A". I was standing in the checkout line which happens to be next to the deli when I noticed something out of the ordinary. Three of their employees were literally throwing deli items that they had sitting out into boxes and taking them into storage. While the other two were frantically putting time labels onto their to-go boxed goodies that they had sitting out at room temp.<br /><br />What the heck? Apparently, a health inspector was on his way to pay the deli a visit. Which explains "clean up" they were doing.<br /><br />Yesterday afternoon while eating at another well know Vietnamese restaurant in the international district (We'll call this place "B") I suddenly heard the waitress screaming into the kitchen "<span class="blsp-spelling-error" id="SPELLING_ERROR_0">Bò</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Tới</span>! <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Bò</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Tới</span>!". Curious to see who was coming I turned my head towards the door and noticed.....my sanitation teacher from school....who also happens to be a health inspector walking in. I directed my attention back towards the kitchen ('cause I'm noisy as hell...) and heard "<span class="blsp-spelling-error" id="SPELLING_ERROR_4">bao</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">tay</span>! <span class="blsp-spelling-error" id="SPELLING_ERROR_6">bao</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">tay</span>!" (gloves! gloves!).<br /><br />The fact that place A, was cleaning up, and putting time labels on their food items proves that they possess adequate knowledge of food safety and sanitation. The same goes for place B. I just wonder why they have to/want to wait until the health inspector shows up for them to comply.<br /><br /><span style="font-size:130%;"><span style="font-style: italic;">In America, 76 million people get food food poisoning each year! Most of those cases can be prevented by following a few simple guidelines.</span></span><br /><br /><div style="text-align: center;"><span style="font-weight: bold; font-style: italic;font-size:130%;" >It's really not that hard....</span><span style="font-size:130%;"><br /></span></div><br />-Cook foods to <a href="http://www.foodsafety.gov/%7Efsg/cookit.html">proper temperatures</a>.<br /><br />-keep hot foods hot, at or above 140'F<br /><br />-keep cold foods cold, at or below 40'F<br /><br />-Avoid the <a href="http://en.wikipedia.org/wiki/Danger_zone_%28food_safety%29">danger zone</a>, however cooked and ready to eat foods can be stored in the danger zone for up to 4 hours (because it cooked to the proper temperatures, it takes at least 4 hours for bacteria to multiply enough to cause harm)... Seattle's food regulations allows 4 hours in the danger zone but there has to be a method of keeping track of time for each item hence the time labels place A was frantically putting on their food.<br /><br />-thaw frozen foods in the fridge, under cold running water or in the microwave<br /><br />-cool foods to at least 70'F within 2 hours of cooking <span style="font-weight: bold;">and then</span> below 40'F within the next 4 hours (in a nutshell, what you're trying to do is cool the food item to 40'F or below asap, within 4 hours).<br /><br />-reheat cooked foods to proper at least 140'F for at least 15 seconds.<br /><br />-prevent <a href="http://www.co.st-louis.mo.us/Doh/foodcenter/cross_contam_factsheet.html">cross-contamination</a><br /><br />-don't touch ready to eat foods with your bare hands...or any bare body part....:p<br /><br />-when storing food in the fridge, store from top to bottom:<br /><br /><div style="text-align: center;">cooked and ready to eat foods<br />produce<br />seafood<br />whole meat<br />ground meat<br />poultry<br /><br /><div style="text-align: left;">That's <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">basically</span> it...oh yeah there's also...sorting cleaning chemical away from food, keep dried goods (pantry) try and clean, check temp of fridge and freezer every now and common sense stuff.<br /><br />Food safety is one of those things that people sometime misunderstand. Whether someone is a professional chef or a home cook, food safety is something that they should have knowledge of and proudly apply <span style="font-style: italic; font-weight: bold;">everyday</span> to their creations. My standards for food stretches beyond taste, texture, aroma, appearance and passion. Whatever it is you're serving up, it shouldn't make you or whoever you feed it to sick in the body and mind!<br /><br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Take pride in what you make and do it with passion, apply your creativeness and zest and success will be at your door!....and always remember KEEP IT CLEAN! Please, ;)</span><br /></div><br /></div></div><br /><!--################################# Put your links here ############################################-->hoangtam/tthttp://www.blogger.com/profile/02251158612536272046noreply@blogger.com8tag:blogger.com,1999:blog-17589132.post-53699289119329325712009-03-05T19:41:00.000-08:002009-11-22T16:11:00.668-08:00La Passion de ma VieI'm done! <a href="http://pwmf.blogspot.com/2009/02/march-5-save-date.html"> C.O.D.</a> went great. I scored a 94/100. Good enough....lol<br /><br />here it is....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i6.photobucket.com/albums/y218/spongecakee/COD/codtablefinal.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 426px; height: 350px;" src="http://i6.photobucket.com/albums/y218/spongecakee/COD/codtablefinal.jpg" alt="" border="0" /></a><br /><div style="text-align: center;"><span style=";font-family:times new roman;font-size:180%;" ><span style="font-weight: bold;">Menu</span></span><br /></div><br /><div style="text-align: center;"><span style="font-weight: bold;font-size:100%;" >Pain au Levain with Bacon Roasted Garlic</span><span style="font-size:100%;"><br /></span><span style="font-style: italic;font-size:100%;" >-Natural French Style Sourdough with Garlic Roasted in Bacon Drippings-</span><span style="font-size:100%;"><br />A sourdough bread leavened by two natural yeast starters. Garlic roasted with homemade bacon is added to the final dough for roundness and balance.<br /><br /></span><span style="font-weight: bold;font-size:100%;" >Rendang Bouchees</span><span style="font-size:100%;"><br /></span><span style="font-style: italic;font-size:100%;" >-Puff Pastry Shells filled with Malaysian Style Beef Curry and Pickled Vegetables -</span><span style="font-size:100%;"><br />French viennoiserie meets Malaysian cookery. In this style of curry, meat is cooked slowly in coconut milk until the milk renders oil. Like confit, the oil preserves and contributes unique flavors to the meat. Acar - pickled vegetables add lightness and balanced to the curry.<br /><br /></span><span style="font-weight: bold;font-size:100%;" >Phoenix Tart</span><span style="font-size:100%;"><br /></span><span style="font-style: italic;font-size:100%;" >-Roasted Pineapple with Lime Mascarpone, Pistachio, and Oranges marinated in Spiced Merlot-</span><span style="font-size:100%;"><br />In mythology, the Phoenix is a firebird that is born from its own ashes. In this tart, the bottom layer of roasted pineapple and the top layer of oranges represent fire; death and rebirth. The lime mascarpone represents the Phoenix’s soul, pure and bright, untainted by the burning fires.<br /><br /></span><span style="font-weight: bold;font-size:100%;" >Quan Yin Cake</span><span style="font-size:100%;"><br /></span><span style="font-style: italic;font-size:100%;" >-Black Sesame Sponge Cake with Soursop coulis, Coconut and Mango Mousse-</span><span style="font-size:100%;"><br />Quan Yin is the Buddhist goddess of Mercy. The Vietnamese names for the fruits used in this cake translate to “Granted Wishes”. This cake is a symbol of Quan Yin’s gift to living beings.<br /><br /></span><span style="font-weight: bold;font-size:100%;" >Show Time</span><span style="font-size:100%;"><br /></span><span style="font-style: italic;font-size:100%;" >-Pear and Kumquat Mousse with Chocolate Sauce, Coconut Loveletters, Cirrus Cheese and Kumquat Cocktail-</span><span style="font-size:100%;"><br />The world of drama and pastry are very much alike. In a recipe or a play there are ingredients/actors, method/plot, and an audience. In both worlds props, costumes, sound and lighting all contribute into the audience’s perception and enjoyment. The show begins with Kumquat sauce leading to an explosion, where pear mousse is revealed. Chocolate sauce gives the mousse a unexpected twist. Cirrus, a local camembert cheese from Mt. Townsend Creamery creates a turning point as it mirrors the mousse’s creaminess. The performance is wrapped up with a kumquat cocktail, made with homemade rice wine.<br /><br /></span><span style="font-weight: bold;font-size:100%;" >Passion After Dark</span><span style="font-size:100%;"><br /></span><span style="font-style: italic;font-size:100%;" >-Dark Chocolate with Black Tea Ganache, Passion fruit and Pomelo Flower-</span><span style="font-size:100%;"><br />Passion…fruit and Pomelo flower unveils itself in black tea ganache after the dark chocolate and melts away leaving a lasting impression. The Chinese characters on the candies spell “east, west and prosperity”. Together, they symbolize harmony between the east and the west; bring prosperity to one another.</span><br /></div> <p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;" align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i6.photobucket.com/albums/y218/spongecakee/COD/table1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 409px; height: 306px;" src="http://i6.photobucket.com/albums/y218/spongecakee/COD/table1.jpg" alt="" border="0" /></a><br /><span style=";font-family:";" ><o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;" align="center"><span style=";font-family:";" ><o:p> <span style="font-style: italic; font-weight: normal; color: rgb(204, 0, 0);font-size:130%;" >I would like to take this opportunity to thank everyone who has supported me over the years. ;D I couldn't have done this without you. Thank you, thank you, and thank you. </span><br /></o:p></span></p><br /><br /><!--################################# Put your links here ############################################-->hoangtam/tthttp://www.blogger.com/profile/02251158612536272046noreply@blogger.com12tag:blogger.com,1999:blog-17589132.post-63682829895711571112009-02-03T21:39:00.000-08:002009-03-05T22:02:12.640-08:00March 5, Save the Date!<span style="font-size:100%;">you may be wondering what's going on...or you probably already know what's about to happen.<br /><br />To recap, about a year ago, I started culinary school...or pastry school to be more exact. After 5 quarters of studying and *trying* to master the art of pastry; it's time for me to graduate. March 5 is my "C.O.D." (chef of the day). C.O.D. is the required final project and is composed of the skills and techniques learned, and personal creativity and taste. Within 4 days I am required to make: a type of bread that requires at least 2 days to make (aka a 2 day bread), a </span>viennoiserie<span style="font-size:100%;">, a decorated mousse cake, a chocolate/candy or petit four, a tart, and a plated dessert. All of which have to be made from seasonal and somewhat local ingredients (from the NW or at least west of the U.S.). Oh boy....<br /><br />I've actually been looking forward to this for a while and I'm getting more excited as the day comes near. Passion is the name of my C.O.D. because baking is my passion. Combining east and west is my theme. On the menu...we have...<br /><br /></span><span style="font-style: italic; font-weight: bold;font-size:100%;" >Bread:</span><span style="font-size:100%;"> Pain au Levain with Bacon Roasted Garlic<br /></span><span style="font-weight: bold; font-style: italic;">Viennoiserie</span><span style="font-style: italic;font-size:100%;" >:</span><span style="font-size:100%;"> Bouchees with Rendang and Acar<br /></span><span style="font-style: italic; font-weight: bold;font-size:100%;" >Tart:</span><span style="font-size:100%;"> Roasted Pineapple with Lime Mascarpone, Pistachio, and Oranges marinated in Spiced Red Wine<br /></span><span style="font-style: italic;font-size:100%;" ><span style="font-weight: bold;">Mousse Cake</span>:</span><span style="font-size:100%;"> Black Sesame Spongecake base with Soursop coulis, and Coconut and Mango Mousse<br /></span><span style="font-style: italic;font-size:100%;" ><span style="font-weight: bold;">Plated Dessert</span>: </span><span style="font-size:100%;">Pear and Kumquat Mousse with Chocolate Sauce, Coconut Loveletters, <a href="http://www.mttownsendcreamery.com/cirrus.html">Cirrus </a>Cheese and Kumquat Rice Wine Cocktail<br /></span><span style="font-style: italic;font-size:100%;" ><span style="font-weight: bold;">Chocolate</span>: Tea Ganache with Passionfruit and Pomelo Flower</span><span style="font-size:100%;"><br /><br />Everything must be displayed by 11am on "the day", and will be judged by the chefs that I have been studying under. Afterwards, it will be open to the public for viewing at around 12:15p.m. Viewing is free but samples cost $5 (school's policy) and must be ordered in advanced....anyone want a taste ;p...<br /><br />Here I go...</span><br /><!--################################# Put your links here ############################################-->hoangtam/tthttp://www.blogger.com/profile/02251158612536272046noreply@blogger.com8tag:blogger.com,1999:blog-17589132.post-2068882728740285032008-12-25T12:48:00.000-08:002009-12-22T01:00:37.349-08:00Buche de Noel 2008<div class="separator" style="clear: both; text-align: center;"><a href="http://i6.photobucket.com/albums/y218/spongecakee/noel2008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://i6.photobucket.com/albums/y218/spongecakee/noel2008.jpg" width="320" /></a><br />
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Here we go again, what's new this time? I figured I won't have much time to decorate...so I made the mushrooms ahead of time. When it was time to serve I just stuck the mushrooms on and voila!<br />
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Recipe for cake is <a href="http://pwmf.blogspot.com/2006/12/buche-de-noel-vanilla-sponge-with.html">here</a>.<br />
<br />
For the mushrooms:<br />
<br />
You're going to need:<br />
-2 egg whites<br />
-100g granulated sugar<br />
-2 tbs powdered sugar<br />
-cocoa powder<br />
<br />
*Whip the egg whites until soft peaks, gradually add the granulated sugar and whip to stiff peaks, fold in the powdered sugar. Pipe the mushrooms onto a baking sheet. The stems and caps are piped separately, of course. Dust the tops with some cocoa powder and bake at 200'f for about 45 mins to an hour. <br />
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To assemble the mushrooms; "glue" the stems to the caps with frosting, melted chocolate, glucose, melted sugar...pretty whatever you have on hand and is sticky. hoangtam/tthttp://www.blogger.com/profile/02251158612536272046noreply@blogger.com0