Playing with My Food

Asia 2011 - Macau 澳門

2012-01-02T00:34:00.000-08:00

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!

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.

Views of the city from the top of St. Paul's

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.

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.

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!

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".

What else is Macau known for? Casinos! ...of course! Sorry, no cameras allowed inside....:(

And that concludes Macau, one of the most unique and charming places I've been. A land where past and present complement one another.

Asia 2011 - Hong Kong 香港

2011-08-16T01:53:00.000-07:00

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!

A few pictures of the cityscape highrises everywhere:

This picture was taken of from my hotel room. We stayed at Harbor Plaza Resort City 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....

After Dim Sum we strolled around to explore the city (I was actually looking for Shanghai Street, which Florence mentioned to me, for buying kitchen stuff....Thanks Florence!). We bumped into Tin Hau temple. Of course, I had to stop by to pay my respects...

Day 2: of course more dim sum for breakfast; and then it was off to Aberdeen fishing village.

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....

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...

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.

Our tour continued into the City...a few pictures of the many high rise buildings in Hong Kong

Day 3: Lantau Island/Po Lin Monastery

Our Vegetarian lunch....roasted pork, stir fried veggies with prawns, tofu, spicy mustard soup. Delish!

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.

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.

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 Yung Kee. So Yung Kee it is.....

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!

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....

Tet in Seattle Cooking Demo Recipes

2011-01-30T23:34:00.000-08:00

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!

Temple Rolls

Ingredients:
-2 potatoes
-2 bundles cellophane noodles
-4 tbs roasted rice powder
-1/2 cup fried tofu
-1/2 cup braised gluten
-1 tsp oil
-1 tbs soy sauce
-salt and pepper to taste
-fresh herbs, shredded lettuce
-rice paper

Method:
Peel and shred the potatoes. Rinse and drain the shredded potatoes before deep frying them until golden brown.

Soak cellophane noodles in hot water for 15 mins., drain and cut into approx. 2” long pieces.

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.

In a large bowl, mix everything together.

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).

Dipping Sauce:
-2 tbs each: crushed pineapple, sugar
-4 tbs coconut juice or water
-1 tsp each: soy sauce, salt, fresh lime juice

*Mix everything together.

________________________________________________

Taro Rice Pudding with Pandan Coconut Milk

Ingredients:
-1lb taro
-1/2 cup sugar (to be mixed with taro)
-1 cup sweet rice aka glutinous rice
-4 ½ cups water
-1 ½ cups sugar
-½ tsp salt
-2 pandan leaves, knotted

Method:
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.

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).

Pandan Coconut Milk:
-1 can coconut milk
-1/2 tsp salt
-1 tsp sugar
-3 pandan leaves, knotted
-1 tsp cornstarch + 3 tbs water

*In a saucepan, bring coconut milk, salt, sugar and pandan leaves to a boil. Add cornstarch mixture and mix well until the milk thickens.

Busy this Weekend?

2011-01-24T00:16:00.000-08:00

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....

This Saturday and Sunday the 29-30th, Tết in Seattle will be holding their annual event at the Seattle Center. Come join the fun!

And....if you come on Sunday the 30th 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?

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: 1651 S King St. Seattle, WA 98144

Be there or be square!

Bánh Tổ Revisited

2011-01-16T17:24:00.000-08:00

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 here. 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!

Step 1: wash the leaves and dry them with a towel, cut the leaves into approx. 1 foot wide pieces

Step 2: Stack 2 pieces of leaves so that they crisscross like so...

Step 3: 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.

Step 4: Fold up the right side like so, then fold in the two corners.

Step 5: Use a toothpick to pin the 2 corners together. Now repeat step 4 on the left side.

Step 6: You're almost done! All that's left now is to

trim the rim of your newly created mold with sissors.

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!

Have Fun and Happy Tết Everyone!

What's Up?

2010-12-22T00:23:00.000-08:00

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.

***Hi, hope you're doing well!***

Seeing the picture above you've probably already figured out what I've been up to, 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 Wild Ginger and The Triple Door...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?

Happy Holidays Everyone!

Sương Sáo - Grass Jelly

2010-07-21T14:52:00.000-07:00

Sương 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.

You can purchase Grass Jelly at just about any Asian grocery store for dirt cheap...but where's the fun in that?

"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.

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.

To make grass jelly.....
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).

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.

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 http://lilyng2000.blogspot.com/2010/07/pennywortpegaga-drink-secret-fountain.html

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.

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 lye water.

Mì Vịt Tiềm - Braised Duck with Egg Noodles

2010-04-26T13:25:00.000-07:00

A 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.

For the Braise Duck:

**For every pound of duck**

-1/2 tsp salt

-1/4 tsp 5 spice

-1 tsp cooking wine

-1 tsp dark soy sauce

-1/2 tsp honey or maltose

-2 slices of ginger

-oil for deep frying
-a few shiitake mushrooms

*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.

Meanwhile, in a large stock pot to toast...

-1/2 tsp fennel
-1 clove
-2 star anise
-3 pieces/slices of licorice root
-1 piece of cinnamon about 1/2 inch long
-1 piece of dried tangerine peel

...until fragrant add water and...

-2 tbs soy sauce
-1 1/2 tsp salt
-1 tsp sugar

...bring to a boil.

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.

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).

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 recipe, replace the daikon with thinly sliced green papaya.

Bánh Bông Lan - Orchid Cakes

2010-03-28T01:37:00.000-07:00

What's an orchid cake? If you've ever tasted Sponge Cake or Génoise you've tasted Orchid Cake. 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.

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.

Ingredients:
-4 egg (200g)
-120g flour
-120g sugar
-1 tbs tsp oil or melted butter
-1 tsp vanilla powder or extract

Method:
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.

To Bake:

Preheat the mold, brush each cavity with a cotton ball dipped in oil.

Fill until 3/4 full of batter.

Cover and bake for about 3-5 mins.

Hoa Thủy Tiên - Water Angel/Fairy Flower

2010-01-29T00:39:00.000-08:00

Hoa Thủy Tiên literally translates to "Water Angel/Fairy Flower". It's, or shall I say "her" botanical name is narcissus tazetta and they're a variety of narcissus (daffodil, paper whites, etc...). The bulbs are forced in water to set off graceful flowers for Tết - Chinese/Vietnamese/Lunar New Year. Thus, the name "Water Angel/Fairy".

Angel or Fairy? In Vietnamese, Tiên 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, Chị Hằng Nga of the mid-autumn festival. Angel for fairy? I'll let you decide.

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.

*Click on the pictures for larger images*

Step 1: 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).

Step 2: 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.

Step 3: 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.

Step 4: Soak the bulb cut side down in cold water. Soak for 2 days, changing the water and carefully washing the bulbs everyday.

Step 5: After 2 day, flip the bulb over and soak it for another 2 days, changing the water everyday.

Step 6: Next step is to place the bulb into a vase/container, use rocks, marbles, etc...to anchor the plant if you need too.

Step 7: 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.

**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.**

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.

Thorns and Worms - Bánh Gai/Bánh Đuông

2010-01-13T23:28:00.000-08:00

Vietnamese 101....

Bánh = pastry
Gai = thorn
Đuông = a type of worm, found in the heart of coconut and palm trees

Thus gives us the name for these cookies.

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.

Ingredients:
-100g all purpose flour
-100g tapioca starh
-80g sugar
-25g coconut milk
-1 1/2 tbs condensed milk
-20g butter, melted
-2 egg yolks
-1/2 tsp baking soda
-1/2 tsp lemon extract

What to Do:
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.

To Make Bánh Gai:
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.

To Make Bánh Đuông:
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.

Bake the cookies at 350'F until golden (about 12-15 mins).

To a Rosy 2010...

2009-12-31T21:40:00.000-08:00

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 post 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.

Ingredients:
-1 can evaporated milk
-1 can sugar (use milk can to measure, +/- depending on your taste)
-4 tbs rosewater
-pink food coloring
-zest of 1/4 of a lemon
-water, ice

What to Do:
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!

A Toast to 2010,

May the new year be as Sweet, as Refreshing and as Rosy as Air Bandung.

Cheers!

Buche de Noel 2009

2009-12-23T08:21:00.000-08:00

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.

I've always believed that if you don't like something; change it. So I did.

Instead of making button mushroom with meringue, I made oyster mushrooms instead.

Yes, the powdered sugar was a bit of an overkill but hey....I was just Playing with My Food!

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

If you're looking for the recipes they're here and here. Have fun and Happy Holidays!

Forgive Me Father, for I have Stollen

2009-12-14T19:57:00.000-08:00

..............just in time for Christmas............

Ingredients:
-200g milk
-20g yeast
-1 egg (50g)
-600g bread flour
-7g salt
-80g sugar
-1/2 tsp cardamom
-300g butter
-250g raisins
-50g ea: candied lemon, candied orange
-150g almonds
-50g rum
-400g marzipan (divided into 4 pieces, optional)

Prep:
Scale the butter and cut it into small cubes, set aside.

Mix together raisins, candied fruit, almond and rum, set aside.

Mix together sugar, salt, flour and cardamom.

Mixing:
In a mixing bowl, dissolve yeast in milk, add egg.

Add flour mixture and mix until all of the moisture is absorbed.

Add the butter and mix until dough comes together.

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.

Shaping:
After resting, liberally dust a work surface with flour.

Dump the dough onto the table and dust with more flour.

Divide the dough into 4 pieces (approx 1lb each).

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.

Baking/Finishing:
Proof for another hour and bake at 350'F until golden.

Brush the cooled stollen with melted butter and dust/roll in powdered sugar.

Allow the stollen to sit for a day or two for the flavors to mature before serving.

Pumpkin Cheese Cake, Gingersnap Crust , Maple Cream, Glazed Walnut, Tuile Leaves, Brushed Chocolate

2009-12-01T00:03:00.000-08:00

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?

For the Crust:
-4 oz gingersnap cookies
-melted butter

*Crush the cookies, add butter and mix until mixture comes together. Press mixture into a cheesecake pan to make the curst.

Cheese Cake:
-1lb cream cheese
-300g pumpkin puree
-200g sour cream
-2 tsp pumpkin pie spice
-4 eggs
-1 tsp cornstarch
-150g sugar

*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).

Maple Cream:
-2 egg yolks
-150g milk or cream
-30g maple syrup

*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.

Tulie Leaves:
Weigh the egg whites (left over from making maple cream). Scale butter, sugar and flour, each equaling the weight of the egg whites.

*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.

Burshed Chocolate:
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.

Glazed Walnuts:
-sugar
-walnuts
-toothpicks or bamboo skewers

*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.

Bánh Bò Khoai Tím - Purple Sweet Potato Rice Cakes (Fatt Koh)

2009-11-21T22:36:00.000-08:00

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 Bánh Bò, the leavening comes from Cơm Rượu (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!

Translated from the original recipe above:

Ingredients:
-150g purple sweet potatoes
-350g sugar
-300g rice flour
-3 tbs Cơm Rượu
-pinch of alum
-180ml water from boiling the potatoes
-2 egg whites

Method:
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.

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.

Memory, Landscape and Community: Steroids for the Baker

2009-08-18T22:27:00.000-07:00

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 Craft in America. 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?

A few of my thoughts for your reading pleasure....:D

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.

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.

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.

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.

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.

Bánh Đậu Xanh - Mung Bean Cakes

2009-05-13T22:52:00.001-07:00

A favorite treat from Northern Vietnam. These mini cakes are best enjoyed with a hot cup of tea. Vietnamese Petit Fours?

Ingredients:
-200g mung beans (dried, peel and split)
-150-200g sugar
-1 tbs koh fun
-2-3 tbs oil
-1/2 tsp vanilla, pomelo or mali flower water

What to Do:
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 mins. Meanwhile mix together koh fun and oil. After about 20 mins, add the flour mixture and mix well. Continue to cook for another 10 mins. Add vanilla, and pomelo 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*.

Clean it Up!

2009-04-14T17:14:00.000-07:00

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.

What the heck? Apparently, a health inspector was on his way to pay the deli a visit. Which explains "clean up" they were doing.

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 "Bò Tới! Bò Tới!". 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 "bao tay! bao tay!" (gloves! gloves!).

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.

In America, 76 million people get food food poisoning each year! Most of those cases can be prevented by following a few simple guidelines.

It's really not that hard....

-Cook foods to proper temperatures.

-keep hot foods hot, at or above 140'F

-keep cold foods cold, at or below 40'F

-Avoid the danger zone, 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.

-thaw frozen foods in the fridge, under cold running water or in the microwave

-cool foods to at least 70'F within 2 hours of cooking and then 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).

-reheat cooked foods to proper at least 140'F for at least 15 seconds.

-prevent cross-contamination

-don't touch ready to eat foods with your bare hands...or any bare body part....:p

-when storing food in the fridge, store from top to bottom:

cooked and ready to eat foods
produce
seafood
whole meat
ground meat
poultry

That's basically 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.

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 everyday 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!

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, ;)

La Passion de ma Vie

2009-03-05T19:41:00.000-08:00

I'm done! C.O.D. went great. I scored a 94/100. Good enough....lol

here it is....

Pain au Levain with Bacon Roasted Garlic
-Natural French Style Sourdough with Garlic Roasted in Bacon Drippings-
A sourdough bread leavened by two natural yeast starters. Garlic roasted with homemade bacon is added to the final dough for roundness and balance.

Rendang Bouchees
-Puff Pastry Shells filled with Malaysian Style Beef Curry and Pickled Vegetables -
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.

Phoenix Tart
-Roasted Pineapple with Lime Mascarpone, Pistachio, and Oranges marinated in Spiced Merlot-
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.

Quan Yin Cake
-Black Sesame Sponge Cake with Soursop coulis, Coconut and Mango Mousse-
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.

Show Time
-Pear and Kumquat Mousse with Chocolate Sauce, Coconut Loveletters, Cirrus Cheese and Kumquat Cocktail-
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.

Passion After Dark
-Dark Chocolate with Black Tea Ganache, Passion fruit and Pomelo Flower-
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.

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.

March 5, Save the Date!

2009-02-03T21:39:00.000-08:00

you may be wondering what's going on...or you probably already know what's about to happen.

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 viennoiserie, 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....

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...

Bread: Pain au Levain with Bacon Roasted Garlic
Viennoiserie: Bouchees with Rendang and Acar
Tart: Roasted Pineapple with Lime Mascarpone, Pistachio, and Oranges marinated in Spiced Red Wine
Mousse Cake: Black Sesame Spongecake base with Soursop coulis, and Coconut and Mango Mousse
Plated Dessert: Pear and Kumquat Mousse with Chocolate Sauce, Coconut Loveletters, Cirrus Cheese and Kumquat Rice Wine Cocktail
Chocolate: Tea Ganache with Passionfruit and Pomelo Flower

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...

Here I go...

Buche de Noel 2008

2008-12-25T12:48:00.000-08:00

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!

Recipe for cake is here.

For the mushrooms:

You're going to need:
-2 egg whites
-100g granulated sugar
-2 tbs powdered sugar
-cocoa powder

*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.

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.

Drum-roll Please....

2008-11-14T22:41:00.000-08:00

Introducing my newest project/blog:

Áo Dài Project
The Project's Mission

Stop by when you have the chance and tell me what you think ;).

Cheers!

I'm still alive....

2008-09-16T23:39:00.000-07:00

Yes, I know it's been awhile since I've posted anything...

If anyone cares or was wondering...I'm not dead, just busy.

Doing What?

The Maitreya Project brought sacred relics to Chùa Việt Nam (the temple where I volunteer), so we were busy busy busy.

Then it was the Trung Thu aka the Moon Festival. So, it was moon cake making day and night to get orders out.

Handmade Piggies

Boxes Ready to Be Filled
Traditional Mixed Nuts Mooncake

Vietnamese Ping Pei Mooncakes

Print Cakes

Theochew Pia Pastries

With the moon festival behind me it was time to enter the Puyallup Fair's Professional Fresh Floral Design Competition. I entered 8 designs and won ribbons for 7 of them, and one best in show. Here they are....

1st place, Class 1860 Design of Chrysanthemums & best in show:

1st place, class 1862 Design of Gladiolus:

1st place, class 1864 Design of mixed flowers, wholesale value over $30:

1st place, class 1865 Basket Design:

2nd place, Class 1863 Design of mixed flowers, wholesale value under $30:

2nd place, Class 1868 Novelty design using a container other than a vase or basket:

3rd place, Class 1871 Fresh wedding bouquet:

What's next? ...a few days off then it's back to school for 2 more quarters and I'll be done! and a new chapter opens in my life. Time flies eh? ;)

Let the Boy Eat Cake!

2008-07-17T22:38:00.000-07:00

Cake? Where's the Cake?

Today was another sunny day in Seattle. As usual, I was around 2 something p.m. I was sitting in Psychology and the class was discussing human behavior and cultural influences. One of the scenarios was "You have asked your mother-in-law not to give little Elliot a piece of chocolate cake because it will spoil his dinner. She says that she make the cake especially for Elliot and gives him a piece." The question was what would do next/how would you react?

OMG! 2 of my classmates basically replied they would tell her the cake will spoil his dinner, take it away and save if for after dinner. Another said she would tell Elliot how thoughtful it was of his grandma to bake him the cake and ask him save it for after dinner (nice!).

My question is, what's wrong with just letting him eat the cake? Think about it, IT'S JUST CAKE. So what !?!? if it spoils his dinner. Little Eliot isn't going to fall over and die just because his missed dinner that day. The world isn't going to blow up just because he ate a slice of cake. Right? Furthermore, being 'Assertive', taking the cake away, insisting to save if for later causes more bad then good. Bad? Yes, your mother-in-law probably won't like you very much (you might not care but...why would you want someone to hate you?). You're sending the grandma the message that you and Elliot are rejecting her love and affection. She is your mother-in-law, and you're bound to run into one another more then a few times in your life time (i.e. during holidays). So if there's a grudge between the both of you, don't you think the grudge will kill the everyone's holiday mood? Not to mention, you're also putting your husband between you and his mom. Elliot will lose respect for his grandma, since you showed him that you overrule her. Elliot also be in a bad mood since he wants cake and can't have it. You probably won't be in good mood after the ordeal. So why would you react that what? There's nothing to gain. Is it really worth it? Over a slice of Cake? nah.

How would I handle the situation? I would just let Elliot eat the cake. What not, right? Instead of thinking the cake will spoil Elliot's dinner, why not take it as a gesture of love. Realize, appreciate, and be happy with the fact that your son is loved. It's just cake! If this happens regularly, I would tell the grandma in private. Even then I would find a nice way to tell her, maybe...somewhere along the lines of "Mom, I feel really guilty knowing that you're spending your time in a hot kitchen baking him these cakes just for Elliot. Why don't you take a break and relax. Elliot has had so much cake in the past few weeks, that I don't think a break from your cakes will upset him too much."

Is my solution too 'Asian', and my classmates too 'American' (whatever that means!)? I don't think so. I was once told that 'no one on this earth is nice, everyone has a bit of mean inside of them, the only difference is there are people who are dumb and people who are smart'. LOLZ But if you think about it, it's kind of true. There's a time and place for everything, you have to be smart and pick your battles.

For god's sake, let the boy eat cake!

Missed Comments

2008-07-17T22:12:00.000-07:00

If you posted a question within the last 2 weeks and don't see it published/answered...it's because I accidentally deleted it. Sorry...anyways here are the answers to the questions. If I missed any please repost. Thanks.

Re: Where to buy traditional molds for loveletters.
-Try looking online.

Re: Beating the eggs for Banh Bo Nuong
-the main point is to mix everything evenly without adding too much air into the batter.

It's all about Me...who wants Me?

2008-06-19T22:04:00.000-07:00

Any takers?

A quick lesson in Vietnamese. Me: a tree fruit also know as Tamarind. Me can either be sweet, or sour. The sweet kind makes a great snack as is. The sour kind is used in cooking to make anything from canh chua to soda Me (Tamarind soda). You can find sour tamarind at most Asian grocery stores in the spice section. It comes compressed in block, dark brown in color.

All Purpose Tamarind Paste/Syrup:
-200g sour tamarind
-300g water
-400-500g sugar
-1 tsp salt
-chili peppers (optional)

What to Do:
Boil together tamarind and water, let mixture sit for at least 1 hour (better if overnight). Strain tamarind in a sieve (press with a rubber spatula or a spoon to extract the pulp, throw away the outer seed coverings). Mix together tamarind pulp, sugar and salt, bring mixture to a boil and simmer for 15 mins, stirring occasionally.

Uses:
Me Ngào Đường (Sugared Tamarind): A sugary sour and spicy snack. Favored by young students in Vietnam. Heck! I live in America and I like it too. *Mouth watering* Serve as is with toasted sesame seeds sprinkled on top and a tooth pick to eat with.
Soda Me (Tamarind Soda): 2 tsp tamarind paste + 1 cup club soda mixed together, top with crushed peanuts.
Canh Chua: Omit tamarind soup base and replace it with tamarind paste. As with savory dishes, you can eyeball the amount and give the dish a taste taste and adjust before serving.
Nước Mắm Me: Omit lime juice and sugar, replace with tamarind paste.

Stepping off the Traditional Road.....
Tamarind Cosmo: Use your favorite Cosmo recipe and replace cranberry juice and lime with 1 tsp tamarind paste.

What's Next?

2008-06-08T23:28:00.000-07:00

This is a "5 year plan" that I recently did for one of my classes. I've always been the type of person that takes life a one day at a time and thus I don't put much thought into what the future holds in 5 or 10 years. After a few weeks (I had all quarter to do this) of deep thinking, of looking into what I'm passionate about and how/what I want to do with my life; here's what I came up with...don't laugh!

The “Big Picture”
I’ve dedicated my 20s to exploring the world and enjoying the freedom of being able to wake up everyday and do whatever I feel like doing. I don’t plan to settle down until I’m at least 30. In five years I’ll be 27, which means if according to plan, I still have 3 more years to do random things. So my five year plan is more like a 7 ½ - 8 year plan. By the time I’m 29-30 I would like to own my own bakery/school.

I’ve always wanted to be a teacher since I was in first grade. Their ability to inspire and guide the future is amazing! I wanted to do just that. However, about two years ago while visiting a few of my former teachers I discovered that because of standardized testing; teaching is not what I used to be. Sadly, becoming a fulltime, hardcore teacher is out of the picture but there’s still a little desire deep down inside of me to teach something.

Baking is the drug that I’ve been passionately addicted to ever since second grade. It was the week before Christmas break and Mrs. Jolly taught the class to make sugar cookies. Mamma Mia! I’ve been hooked ever since.

Whatever you’ve received a lot of, you should give back. I feel very fortunate to have the privilege to live in a society that embraces individuality, uniqueness and freedom. I grew up in a loving family, and we always had food, clothes and shelter. I had wonderful teachers who always encouraged me to do my best; to never be good at something but be great at it. My aspiration is to give all of this back to less fortunate children in third world countries. Children are the future and if we want the future to change then we must take the initiative to educate the future. Teach them to not be afraid to question authority, to believe in themselves, embrace their individuality, be compassionate towards others, be open-minded to change and always have passion for what they do.

Back to my bakery/school thing... My plan is to eventually open a bakery and I’m going to call it Moi Passion La Vie or Passion for short. It’s going to be a European bakery with Asian flavors; the best of both worlds. Instead of hiring chefs, I’ll hire pastry students so I can teach them a thing or two while working for me and hopefully be able to inspire them to reach for the stars, the same way my teachers have inspired me. All of the profits will go towards building orphanages and schools for children in third world countries. With anytime left over I’ll teach a class on something, do fire dancing, acting, tailoring, wedding flowers; all of the stuff I’ve been doing…all on the side, to keep life interesting.

My rough, very rough 5 year plan:
1^st year:
Take fire dancing lessons, work somewhere, probably a small bakeshop just for the experience.

2^nd year:
Travel the world.

3^rd year:
Learn to swim and then go to Hawaii, Florida or Mexico to swim with dolphins.

4^th year:
Try to get a job doing pastries in a hotel, save some money. Try sky diving.

5^thyear:
Start a catering business, with the money saved. Build up reputation, save more money. Meet my true love.

6^th-8^th year:
Open Moi Passion La Vie with money saved. Try to turn a profit within 1 ½ years of opening Passion. Use profits to fund schools for orphans in third world countries. Get married and adopt my first child by the time I’m 35. Write a book? Teach something?

I know I’m going to run into countless obstacles and a few things are probably not going to turn out as planned. But I’d rather do something and have it blow up in my face then to not do it and have to go through live wondering what if. Nothing is impossible when you’re fueled by passion.

Sounds good? Am I too ambitious?

Vietnamese Food 33 Years After the Fall of Saigon

2008-04-30T00:28:00.000-07:00

How has Vietnamese food changed after the fall of Saigon in 1975?

This question constantly comes up whenever I think of Vietnamese food. I've always believed that in order to excel in something you need to dig deep into that subject's roots; in order to understand what conditions caused it evolved into what it is now.

Born in Seattle, 10 years after the war ended, I grew up eating Vietnamese food with a hint of Seattle. During my trip to Vietnam last summer, I discovered a version of Vietnamese food that I had never tasted before. What now? What's going on? Was the Vietnamese food I was familiar with not "authentic"? Curious as to what was happening I was provoked and determined to figure out how things came to be.

Common sense…in order to survive we must eat. How well we eat depends on such variables as food availability, the economy, and our desire or goal for eating. There are those of us who live to eat and then there are those who eat to live. Where am I going with this?

Prior to the fall of Saigon in 1975, South Vietnam which was free from Communist rule; was one of the most advanced nations of Southeast Asia if not the world. There is a Vietnamese saying “Ăn no mặc ấm”, literally translated, Eat to be full, wear clothes to be warm. This describes the most basic requirements of mankind for survival. There is similar saying, “Ăn ngon mặc đẹp” (literally translated, eat delicious food, wear beautiful clothes), which describes how the basic requirements are transformed via luxury. Frankly, with a small amount of money in one’s pockets, one’s goal or desire for eating would probably be for energy to survive. Eating to make you full does not mean the food needs to taste good, likewise eating good food doesn’t exactly mean it has to make you full.

After the fall of Saigon, the nearly half of the citizens of South Vietnam left to flee communist rule. In the remaining half, a majority were either sent to “reeducation camps” or kicked out of there house and sent to kinh tế mới or “new economy”. The nation’s food supply dwindled. Instead of eating rice, people were forced to eat a mix of rice and barley or mung beans, simply because there wasn’t enough rice/food to go around and people needed to eat what they can to survive. As for the economy, everyone had to exchange their money. By exchange, every family had to put their money in the bank and the bank gave them a flat amount of $200 regardless of how much they put in. With only $200 dollars, and a family to feed, cloth, and shelter in a new unstable communist economy, eating delicious food is most likely out of the picture. Piggybacking on that, hundreds of thousands left Vietnam in the years to follow either by foot or boat. These people were usually wealthy, since they had to pay a hefty amount to escape. Thus, those who ate delicious food and wore beautiful clothes took the food culture of a prosperous nation with them.

With that said, after the fall of Saigon a new food culture began to sprout. However, under the harsh conditions at the time, food needed to be good and cheap and filling. So how do you do that? Well….let’s take Pho for an example, instead of making a good broth with 2kg of bones for 10 bowls of Pho, the way it used to be. Now only 200g is used to make 20 bowls of Pho, with the help of MSG…costumers won’t know the difference. To make it filling and cheap dầu cháo quẩy is added. And there you have it, MSG Pho with Dầu Cháo Quẩy << st="on">Vietnam are actually eating, if you don’t believe me take a trip there and see for yourself!

The flavor profile has also changed. For example bo kho and curry, while I tasted these two dishes during my visit I noticed that they tasted alike and I could hardly tell the difference. Bo Kho originated in China and was brought into Vietnam via Chinese colonization. Curry was introduced to Vietnam from India via trade merchants. With the new food culture in Vietnam Bo kho the old fashion way is pretty much nonexistent in Vietnam, because… in order to survive it needs to survive economically. Bo kho made the way it was prior to 1975 is just not marketable. On the other hand, in Vietnamese communities outside of Vietnam (or at least in Seattle), the concoction of bo kho and curry just won’t sell. these two dishes are merged into one; gaining one at the expense of two.

If you’re thinking Vietnamese food culture prior to 1975 is only available in Vietnamese communities outside of Vietnam…you’re only ¾ right. The thing is during the early years of Vietnamese refugee settlement foreign countries, Vietnamese food ingredients were just not available as it is today. Thus, people had to improvise and do the best with what they had. For example, in states like WA where ngo gai is expensive, it is simply omitted from Pho…it was just a condiment anyways not harm done. Instead of making bánh bò with cơm rượu (fermented rice) it is made with yeast. Although there are a few changes, these changes are small and they have little effect on the overall flavor, and integrity of the dish. Hence, Vietnamese food prior to 1975 is still very much apparent Vietnamese communities outside of Vietnam. As for what’s considered authentic and what’s not? I’ll let you be the judge. Beauty is in the eye of the beholder…or should I say Deliciousness is in the tongue of the taster.

Comments....

2008-04-13T23:22:00.000-07:00

Dear Readers,

I was meaning to publish recent comments that were left by Visitors but accidentally clicked on the reject button instead of publish. Thus, if you posted a comment in the last week or two and don't see...please repost (if you want to).

While we're on the subject of comments....you've probably noticed that I usually ignore comments that are left by 'anonymous' posters. Reason being, I don't see why I should spend my time answering someone who doesn't even care enough to leave me their name! Why should I? I don't owe them anything...some people need to learn some manners.

Play with your food!

Earth Hour - Turn Your Lights Off!

2008-03-28T23:54:00.000-07:00

Let's Do This!!!!

http://www6.earthhourus.org/

Meme: 5 Facts About Me

2008-02-24T21:52:00.000-08:00

I've been tagged by Do What I Like

Five facts about Me:

....I'm going to let my visitors decide what they would like to know about me. So here's your chance! Post your questions about me as a comment below and I will answer the first 5.

First Question:
Oh goody... I get to post a question... Let´s see.. Hmm... oh yes, i have one. How come I no longer see u in NK?! :)
>>The truth is I don't like you! Just kidding! ;P I've just been busy 'adjusting' to things. As you probably know, I recently graduated, traveled, then started culinary school. But everything is finally falling into its place, I'll be back in NK soon. :)

Question 2:
How old am I?
>>old enough.....:D I'm 22.

Question 3:
Who has been eating all the good stuff that you've been churning out?
>>They go to family and friends and sometimes...the trash can.

Question 4:
Do you ever consider become a TV chef or open your own catering business/ restaurants? Food network is dumped with French and Intalian cusine, and their food is not as attractive (to me) as ones you bring to the table.
>>Me? a TV chef? Honestly, I can't say that I haven't thought about it. BUT I think the chances are pretty low. Mainly because my philosophy/style in the kitchen is very low key, low profile. It seems like America is thirsty for seeing Vietnamese food or "Asian" food (whatever that is) as something that's sacred, complex and mystical. I have yet to see any Vietnamese cookbook written in english that isn't cashing in on that thirst by sugar coating and glorifying everything. I just can't do that and since I can't do that. I probably won't sell very well thus probably will never make it onto TV...which is fine for me since my passion is to be in the kitchen anyways. ;)

Question 5:
where do you get the original recipe from? What the average attempts for the food?
>>I get recipes the same way people have been getting for thousands of years. I learn from my elders, most of my recipes start out as ones passed down to me from my family, and family friends. I discovered cooking has become a lost art and most people are more than happy to pass down a traditional family recipe just for the sake of keeping it alive. It usually takes me about 2 tries (but sometimes up to 20) to get satisfactory results from a recipe.

The Meme rules:
1. Link to your tagger and post these rules.
2. Share 5 facts about yourself.
3. Tag 5 people at the end of your post and list their names (linking to them).
4. Let them know they've been tagged by leaving a comment at their blogs.

Five bloggers I would like to tag:
Yochana's Cake Delight
Food Lover's Journey
Foodcrazee
play-play in the kitchen
precious moments

Friendship Ball

2008-02-11T16:08:00.001-08:00

I was given this from Edith and Jadepearl. Thanks for thinking of me! I am truly honored.

Friendship is always worth more if you pass it on, thus, I would like to to pass this ball on to:

Lily's Wai Sek Hong
East meets West
Pusiva's Culinary Studio
The Budding Cook
Zu's Kitchen
Yochana's Cake Delight

Cheers!

Coconut and Raspberry Cake

2007-12-29T22:44:00.000-08:00

For the Cake:
-100g unsalted butter
-170g sugar
-150g cake flour
-3 eggs (150g)
-120g milk
-1 tsp baking powder

*Cream butter and sugar until fluffy, add eggs 1 at a time, add milk. Sift in flour and baking powder, fold together. Bake at 350'f for about 30-35 mins.

Icing:
-400g whipping cream
-1 tbs powdered sugar
-1 1/2 tsp whipped cream stabilizer

*Whip cream and stabilizer in a bowl until soft peaks, add sugar and whip until stiff peaks.

Raspberry Filling:
-raspberry
-sugar

*simmer raspberries and sugar (to taste) in a sauce pan until mixture reduces to 3/4 its original volume.

The Fun Part:
Level the cake and cut into layers, add filling, frost, and cover with coconut.

A Taste of Gotanda

2007-12-19T01:24:00.000-08:00

I’ve been meaning to post this for quite awhile. It’s my research project that I did close to a year ago for my drama 476 class. If you’re a frequent visitor you probably already know that I'm a recent graduate of UW, majoring in Drama. Instead of writing a boring paper, I decided to go with the creative project option. So here it is, my creative research project on Phil Gotanda and his works…for your pleasure :D.

Approximately 20 weeks ago I accidentally stumbled into the works of Philip Kan Gotanda while searching for a monologue for a class. After skimming trough a few of his plays I became infatuated with his style of writing and the deepness that they carry. Gotanda’s ability to balance on the thin line between tradition and progress amazed me the most. For that reason, I decided to look deeper into his works.

Gotanda is a third generation Japanese American and the youngest of three children. He comes from a well educated family, the child of a doctor and school teacher. His family would be considered a part of the privilege class but, sadly their skin color did not grant them the high status. Having personally experience the rough side of life, Gotanda uses his past experiences to change the future. His plays deal with Asian American identity and stereotypes and how society encourages and feeds the monster. He allows the audience to navigate the bridge between his forbears perspective and his own as a Japanese-American (Sommer). He encourages change via self awakening, pride and acceptance. The battles that feed the Asian American revolution are in the plays themselves, in the sense that he is revealing and familiarizing mainstream

America

with Asian American culture.

I decided to employ my passion for cooking to reflect characters in Gotanda’s plays. The idea is to translate Gotanda’s message into a medium other than the stage. By offering his ideas in different mediums the public exposure rate is much higher and thus the revolution climbs higher towards success.

Sashimi Wannabe Fish Sticks

In Fish Head Soup, Mat Iwasaki a budding actor, fakes his death to run away and become an actor. He returns home to convince his family that his career is really taking off and asks them for financial help to produce his own movie. Mat is portrayed as more Americanized than the rest of his family. Mat recalls the painful memory of the when his dad took him downtown and they were harassed for being Asian. It was the turning point in his life, which provoked him into deciding to act White in an effort to try to fit in. However, when he returns home he rediscovers himself and realizes life is not that easy. We learn that his acting career did not really take off; he became a porn star.

This Dish is dedicated to reflect Mat. The Sashimi represents his heritage. The toasted bread crumbs rolled inside the sashimi represents the sashimi's desires to become fish sticks which is a metaphor for Mat’s desires to be white. The dish is served with both tartar sauce and wasabi to symbolize Mat’s choice of identity.

Ingredients:
-1/4lb fresh snapper or mahi mahi filleted
-1/2 cup panko bread crumbs
-2 tbs toasted pine nuts, crushed
-2 green onions, blanched and cut into 3” pieces
-wasabi and tartar sauce

Method:
1) Buy the freshest fish possible, and slice fillets into thin slices.
2) Toast bread crumbs and pine nuts until golden.
3) Sprinkle bread crumb mixture onto sliced fish, roll into finger size rolls. Tie the roll together with the blanched onion.

Spiced Tofu with Nori

In Yankee Dawg You Die, Bradley a young actor is ready to change how America views Asians trough his firm choices in his career path. He refuses to accept any stereotypical Asian roles and criticizes Vincent, a fellow actor who is much older for doing so. Bradley is Asian and damn proud of it. He does not try to cover up his identity but instead, seeks to enhance and promote more modern views towards Asians.

Tofu is often labeled as flavorless, and thus is usually employed in the culinary world as a medium to carry whatever flavors one desires, suppressing the tofu’s unique taste. Similar to the way Bradley feels Hollywood employs Asian actors to play stereotypical roles which cover up the true identity of Asian Americans. This dish represents Bradley’s critique and his effort in changing traditional views. Tofu is the center of the dish; it stands for the Asian American actor. The nori (roasted seaweed), and spices represent Asian heritage and they are used to enhance the delicate yet unique flavor of tofu.

Ingredients:

-1 block firm tofu (1lb)
-nori (roasted seaweed)
-2 tbs sesame seeds
-1 pinch 5 spice powder
-1/2 tsp salt
-1 tbs panko bread crumbs
-dash of garlic salt
-1 egg white
-oil for frying

Method:
1) Cut tofu into small pieces, and size will do.
2) Mix together, sesame seeds, 5 spice powder, salt, bread crumbs, and garlic salt.
3) Dip tofu pieces into egg white, and roll them in the spices to coat evenly.
4) Deep fry the tofu until golden. Serve warm with nori.

Green Papaya Salad with Spiced Nori Tofu and Ginger Sesame Dressing

In Yankee Dawg You Die, Vincent is first portrayed as one who accepts the labels

America

sticks onto Asians. He is nothing like Bradley, he does not turn down a role that is degrading to Asians nor does he desire to change anything. As the play rolls along, the audience discovers that Vincent was once like Bradley.

This salad represents Vincent journey as an Asian Actor. The spiced tofu and nori are the same as in the previous dish to represent the Bradley that Vincent once was. The salad that accompanies the tofu is a metaphor choices Vincent decided upon in his journey. For example, Ginger and Sesame are strong flavors and can easily envelop the flavor of the tofu. They are present in the salad to represent Vincent’s choice of accepting stereotypical Asian roles which holds the potential to engulf true Asian identity. However, the salad goes with the tofu; the tofu is still the center of the dish. The dressing which seeks to conquer the tofu is unsuccessful and is forced to embrace the tofu making its true flavor ever more desirable. This corresponds to Vincent’s choices their reflection in him.

Ingredients:

-1 small green papaya, approx. 1 lb, peeled, and shredded
-Spiced Tofu and Nori (from previous recipe)
-soy nuts (available at health food stores)
-3tbs soy sauce
-3 tbs sugar
-3 tbs water
-2 tbs rice wine vinegar
-2” piece of ginger, crushed
-1/2 tsp sesame oil

Method:
1) To make the dressing, simmer together sugar, water, soy sauce and ginger for 5 mins., add vinegar and sesame oil. Cool before using.
2) Toss together shredded papaya, soy nuts, nori, and dressing.
3) Arrange salad on a plate with spiced tofu. Garnish with basil and sesame seeds.

Green Tea Rice Pudding with Chocolate Mousse and Kumquat Infused Water Lily Petals

In Ballad of Yachiyo, Yachiyo Matsumoto a young beautiful Japanese American girl, dreams of escaping her life in Kauai and merging into American society. Her father encourages her to dream and reach for her dreams while her mother wishes to for her to be trained in traditional tea ceremony so that she can marry a good husband and live a low profile life. Yachiyo is sent off to live with Okusan to learn the tea ceremony. Yachiyo eventually falls in love with Okusan’s husband and gets pregnant. Okusan’s husband, Takamura refuses Yachiyo after she is pregnant. Yochiyo returns home and commits suicide by consuming ant poison.

Yachiyo is like Jane Eyre in many ways. She is calm on the outside, but her heart is fueled by passion. She also carries the desire to step out of traditional Japanese expectations. In this dish, chocolate mousse is a symbol for the passion inside Yachiyo. The mousse is hidden inside a shell of green tea rice pudding. The pudding reflects the soft and elegant ways Yachiyo acquired trough the tea ceremony and how it covers up her deep desires. The water lily, similar to but below the status of a lotus, stands for her gracefulness and purity.

Pudding:

-1/2 cup cooked white rice
-3/4 cup water
-1/2 -3/4 cups milk or cream
-1 tbs green tea
-sugar to taste

Method:
1) Steep tea in water for 5 mins. Remove and discard tea.
2) Blend together in a blender, tea and rice.
3) Simmer rice and tea mixture over medium heat for about ½ hour.
4) Slowly stir in sugar and cream until pudding desired consistency
5) Refrigerate until set

Chocolate Mousse:
-1/4 cup bittersweet chocolate chips
-1/4 cup milk
-3/4 cup whipping cream
-1 packet gelatin or 1 tbs whipped cream stabilizer
-1/4 cup powdered sugar

Method:
1) Nuke chocolate and milk in a microwave safe bowl for 30 seconds. Stir and nuke for another 30 seconds or until mixture is melted and homogenized. Cool to room temperature.
2) In a cold bowl whip together cream and gelatin (dissolved in 2 tbs hot water) or whipped cream stabilizer until soft peaks. Slowly add sugar and whip until stiff peaks.
3) Fold whipped cream into chocolate. Pour mixture into a cake pan. Refrigerate until set.

Kumquat infused Lily Petals:
-1/4 cup dried lily petals (aka lily bulb, can be purchased at well stocked Chinese grocery stores)
-3 kumquats, minced

Method:
1) wash lily petals and soak in hot water for ½ hour.
2) boil together lily petals and kumquats until tender, about 20 mins.

Final Presentation:
1) Smear a small amount of pudding onto a plate.
2) Carefully scoop chocolate mousse and place it on the pudding.
3) Cover the mousse with more pudding and garnish with the lily petals.

Chilled Jasmine Tea with Mangos and Lotus Seeds

This recipe is dedicated to Okusan. She is in many ways like Yachiyo, she is passionate and is scared by love. Okusan differs from Yachiyo in that she prefers to allow tradition cover up her true self. The lotus seeds represent her gracefulness, endurance, and purity. The mangos stand for the sweetness and exoticness that is present in her love towards Takamura. The jasmine tea symbolizes how she drowns all of this in being formal, timid and traditional; the tea ceremony.

Ingredients:
-Jasmine tea
-sugar to taste
-1 ripe mango
-1/2 cup lotus seeds
-1 tsp baking soda

Method:
1) Soak lotus seeds overnight in solution of baking soda and enough water to cover the seeds by 2 inches.
2) Next morning, wash the seeds and boil until tender.
3) Steep tea according to package instructions, add sugar to taste.
4) Peel and dice mango.
5) Mix everything together and serve chilled.

No More Cherry Blossoms Kasutera

C herry Blossoms is another word for the sexualization of Asian women. This topic comes up many times in Gotanda’s plays. It seems to one of his goals to break the habit sexualizing Asian women. Asian women are usually stereotyped as exotic and submissive.

In Fish Head Soup, we learn that Dorothy is a “cherry blossom”. Dorothy, Yachiyo, and Okusan all in way, appear to be cherry blossoms. However, this stereotype is always crushed by the end of the plays. The characters prove to the audience that they are like any other American women. The only difference is the color of their skin which causes society to label them as a cherry blossom. This cake is a modification of traditional Kasutera, Japanese sponge cake. Japanese sponge cake is just like any other sponge cake, parallel to Asian women are like any other women. But the cake’s assigned name, Kasutera like the color of one’s skin forces society to label and assume differently. The message is, the more we familiarize ourselves with something considered different the more we learn that there are no differences. We are all the same at heart. There are no more cherry blossoms as cherry blossoms are no different than the blossom of a rose.

Ingredients:

-100g milk
-100g cream cheese
-50g butter
-150g Cake flour
-4 Large eggs, separated
-100g sugar
-pinch of salt
-1/8 tsp cream of tartar

Method:
1) Over double-boiler mix together cheese, milk and butter until homogenized, cool and add egg yolks
2) Fold flour until cheese mixture.
3) Beat egg whites until frothy, add cream of tartar and salt and beat till soft peaks. Add sugar and beat till stiff peaks.
4) Fold egg whites into cheese and flour mixture.
5) Bake in a preheated over at 350’f until golden.
6) When the cake is cooked, remove from oven immediately bang it on a hard surface (it’ll make the cake easier to remove later). Then invert the cake to cool. Remove the cake from the cake pan when it is completely cool.

Works Cited

Chang, Lia. "Philip Gotanda Revealed." Asian Connections. 17 Nov. 2002. Feb.-Mar. 2007 <http://www.asianconnections.com/a/?article_id=36>.

An interview with Gotanda about his motivation for his plays and how much improvement has in American society regarding the status and stereotypes associated with Asian Americans. Gotanda feels

America

has over forward, and uses the example that the term oriental as proof. However, he still much more room for improvement.

Gotanda, Philip Kan. Ballad of Yachiyo. New York: Theater Communications Group, 1997.

This moving play is Gotanda’s based on the story of Gotanda’s aunt, Yachiyo. Gotanda explains in the introduction that the story is part fiction and part non-fiction as his family considered Yachiyo’s past an embarrassment to the family and thus never talked about.

Gotanda, Philip Kan. Fish Head Soup and Other Plays. Seattle: University of Washington Press, 1991.

This collection of plays includes Fish Head Soup, Yankee Dawg You Die, The Wash and A Song for a Nisei Fisherman. There is decent introduction that reveals Gotanda’s style and his inspiration for writing the plays.

Philip Kan Gotanda Official Site. 2005. Feb.-Mar. 2007
<http://www.philipkangotanda.com/index.shtml>.

Phil Gotanda’s official site. It has a short bio on him but his up coming projects. However, the site hasn’t been updated since 2005 so some of the information is not so useful.

Rich, Frank. "2 Asians and Hollywood's Bias." The New York Times. 15 May 1989. Feb.-Mar. 2007 <http://theater2.nytimes.com/mem/theater/treview.html>.

A review of Yankee Dawg You Die. Rich praises the play especially the ending when past (Vincent) and future (Bradley) work together and learn from each other.

Sommer, Elyse. "Ballad of Yachiyo, A Curtainup Review." Curtain Up. 1997. Feb.-Mar. 2007 <http://www.curtainup.com/ballad.htm>.

A theater review of Ballard of Yachiyo. Sommer applauds Gotanda’s style of writing and ability to tie together past and present.

Eating off the Streets - Malaysian Street Food

2007-12-12T00:47:00.000-08:00

Food is everywhere! My first stop while in Malaysia's Chinatown was this jerky stand. These goodies are made from ground meat + spices, flattened, dried and then grilled. They are absolutely to die for!

Next up....Satay, another must eat to add to the list for anyone visiting M'asia. Your choice of chicken or beef, deliciously prepared and served with fresh slices of cucumber, onions and their dipping sauce. They're a bit greasy, probably from coconut milk but who cares!?! They're too good to pass.

What is this? I dunno, but it tastes good. It's cendol in a bright pink, sweet, milky liquid. I know what you're thinking...yes, it does look like Pepto Bismol.

I have this thing for bright colors and instead of shying away from eating brightly colored foods I actually go after them. This drink caught my eye and I just had to have a taste. I has a unique pleasant flavor.... Perfect for a hot day and to wash down the satay and jerky.

Hats off to you Malaysia, your food is delicious and your people are wonderful!

Putu Bambu - Past vs. Present

2007-11-16T01:06:00.000-08:00

To my friends from Malaysia, I have a question for you, putu bambu means bamboo cake...right?

I discovered these treats while visiting the night market in Chow Kit. Funny story, apparently Chow Kit is the redlight district of Kuala Lumpur, but I had no idea. I actually didn’t find this out until the day before my scheduled return to Vietnam. Earlier that day, I took the train to Subang Jaya to buy baking supplies and then waved down a taxi afterwards to take me to the train station to go back to KL. The taxi driver, who at first thought I was a native, but later found out I wasn’t because of my “American” accent; asked where I was staying. I told him Chow Kit, and his reactions were, what? You? I asked him why he’s so surprised. It was then that he told me to be careful as Chow Kit is the hub for drugs, violence, and prostitution. He told me I was very brave. Heheheeh In Chow Kit’s defense, I stayed there for 3 days, walked around its streets at night by myself and never once did I not feel safe.

Back to the main story. I was walking around the night market which is just a few blocks from my hotel. The cakes are so unique I had to stop for a taste even though I already stuffed from eating Satay earlier (more on that later).

The cakes are made from what looks to be coarsely ground rice. Bamboo molds are stuffed half full with the rice. Palm sugar is added and then more rice.

The Cakes are steamed for a few mins.

The finished product is a soft, tender, slightly spongy cake. It’s served with grated coconut, and a spoon full of palm sugar.

It goes to show, sometimes the simplest ingredients can become the tastiest creations. So forget the dough improvers, dough softeners, and sponge gel/stabilizers, stick with tradition!...It's yummy! :p

Eye on Malaysia

2007-11-13T00:47:00.000-08:00

Malaysia, Malaysia, Malaysia.....wow, what a country! This year happens to be Malaysia's 50th independence anniversary, and there's so much celebrating on. Eye on Malaysia being a year long party is my first stop while visiting. They have a pretty impressive light show at night...see for yourself.

Not sure what these are called but they're sooo good. Can't resist must have a taste and snap a picture.

My most favorite are the green mangoes and the chayote. The perfect balance of sweet and sour with a crunchy texture. They're perfect to much on while watching the show.

Bánh Bao Cả Cần - Food, Drama and Paus

2007-10-24T18:22:00.000-07:00

What makes this place stand out from the thousands of pau shops in Saigon? Paus aka Bánh Bao were introduced to the people of Vietnam via 1000 years of Chinese rule. Most if not all savory paus in Vietnam contain a filling composed of pork, onions, chinese sausage and 1/4 of an boiled egg. Ông Cả Cần's paus were famous for containing a quail egg in the center instead of the usual boiled chicken egg. His paus were also bigger than the others.

Bà Năm Sa Đéc, a famous actress made a business selling Cả Cần Style Paus after she retired from the stage. They were a huge hit and the name still carries on today. Although I'm not sure if Bà Năm Sa Đéc still owns the place or not.

Besides their famous paus, they also offer Hủ Tiếu (pictured left).

So how did the food taste? Eh....I have to say I was kind of disappointed. There was nothing bad about the food it just didn't blow me away. I guess my expectations were a bit too high.

Most premixed Vietnamese pau flour sold out there promise you'll be able to make Cả Cần paus with their flour. So there must be something special about Cả Cần paus for people to want to imitate them so much. Whatever that something is....I didn't see or taste it that day. The dough was dense and had a noticeable hint of ammonia, which tells me...it was improperly done. What do I mean? Ammonia (baking ammonia) evaporates under heat, releasing co2. The co2 is captured by the gluten in the dough which the final product soft, light and fluffy. The noticeable hint of ammonia suggests too much ammonia was added, so much more then what's needed. Secondly the thick dense dough tells me that the dough wasn't kneaded enough.

But anyways, if you're ever in Saigon and are around An Dong market, stop Bánh Bao Cả Cần for a taste and tell me what you think.

Vũng Tàu: Beachside Yummies for the Tummy

2007-09-04T22:41:00.000-07:00

Vũng Tàu is one of the many famous beaches in Vietnam. Literally translated, its name comes to mean Puddle of Boats. Its beaches are a hot spot for foreign travelers as well as Saigonians who's agenda is to seeking a little ocean breeze and, of course......... fresh seafood. Most of the the seafood consumed in Sai Gon as well as the south come mainly from the freshwaters of Mekong Delta. Vũng Tàu offers seafood from the ocean, all sorts of saltwater goodies that is not easily accessible elsewhere in Saigon or the South. After the fall of Saigon, Vũng Tàu became a popular hotspot for freedom seeking boats. People planning to escape the communist government often told their local authorites that they were going to Vũng Tàu for a holiday and then once there they would sneak on the boats and sail out to sea, putting their lives at stake in search of freedom.

It was not until a decade and a half ago that the Vietnamese government realize the potential of Vũng Tàu as a tourist destination. The began to give the beach side city a face-lift in hopes of attracting more visitors, espcially foreign visitors. The waters are blue, the sand is golden and the skies are always bright making conditions perfect to enjoy a few fresh crabs from the local waters. Their crabs are steamed and served with lime and salt and pepper to bring out their natural sweetness....how good it is!

Along shores of Vũng Tàu sits many great diners that offer local specialties.

My group stopped at Quán Cây Bàng. What to order...what to order? Local specialties include Canh Súng and Cá Đối. Nomatter which diner you decide upon you should be able to order these dishes as they're the trademark dishes of Vũng Tàu.

Canh Súng is the marriage of Canh Chua from the Mekong Delta and Canh Ngót from centeral Vietnam. The broth is the perfect balance between sweet, sour and savory, like canh chua. However, the veggies that go into it are celery and tomatoes like that of canh ngót. The fish used is of course a variety of saltwater fish. To top things off, lemongrass and preserved soybeans (tương hột) are added to give the soup its unique irresistible flavor.

Next up is Cá Đối Chiên Xù. Chiên Xù is a method of cooking fish where the fish is gutted but not scaled. The fish is then deep fried. This method results in a fish that is "puffy" in appearance. Chiên Xù is usually served with fresh herbs. The fish is wrapped in the herbs, dipped in fish sauce and enjoyed.... There is nothing special about the dish except for the fact that it's made with Cá Đối, a verity of saltwater fish that is avaliable in abundence in ....you guessed it, Vũng Tàu

Kẹo Dừa - Coconut Candy, the sweetness of Bến Tre

2007-08-02T23:54:00.000-07:00

Literally translated, Bến Tre means Bamboo Port. It is a small provience of Vietnam, located in the Mekong Delta. Bến Tre is famous of its coconuts. It's all things coconut.... even religion. Ông Đạo Dừa used to call this place home. He developed his own religion based on hòa hảo which united and worshiped both the Buddha and Jesus. Sadly, when the communist invaded South Vietnam, his property was seized and turned it into a restaurant. He was restricted from practicing his religion and later passed away. To this day, his name is still well know throughout the land but there are very few followers of Đạo Dừa . Đạo Dừa, literally translated means Coconut Religion. Followers of this religion were on a strict diet of only coconut.

Bến Tre is the leading producer of coconut goods... rice bowls, chopstick, spoons, you name it they can make it....out of coconut! Most famous of all, is Kẹo Dừa (Coconut Candy). Fresh grated coconut is squeezed to obtain coconut milk. Coconut milk is then mixed with sugar and boiled until the soft crack stage. The candy is then cooled until cut into thin strips (pic. above). The thin pieces are then cut into smaller pieces of candy. Easier said then done. The candy hardens when it cools, thus the candy must be cut while still warm. Being warm means it's extremely sticky which requires a very shape knife to cut. Through the long cooking process the coconut milk converts into oil which helps give the candy a nice shine and nutty flavor. There are many versions of Kẹo Dừa, some places add durian, others add pandan. Whatever the flavor is it's all yummy, sweet and creamy....oh so good!

Here's the recipe if anyone wants to try.

-Equal portions of sugar and coconut milk BY WEIGHT
-1 tsp maltose or lime juice for every 500g of sugar

**Bring everything to a boil and simmer over medium heat while constantly stirring. The candy is ready when it reaches the soft ball crack stage. Pour the candy mixture onto a heat proof surface to cool. Once it's cool enough to handle, shape, cut, wrap and enjoy.

For pandan flavor, blend coconut milk with pandan leaves and strain....or just add pandan extract. For durian flavor, add durian ....how? Don't ask just Play With Your Food and find out! lol

Cá Lóc Nướng Trui, Tôm Càng Nướng – An Explosion of South Vietnamese Flavors

2007-07-23T00:18:00.001-07:00

This dish is considered the trademark of southern Vietnamese cuisine. It has deep roots extend into the Mekong delta regions where Cá Lóc (sometimes referred to in English as Snake/Mud Fish) and Tôm Càng (Freshwater Prawns) are plentiful. Simple local ingredients are combined with traditional cooking methods to give birth the perfect balance of flavor and texture. All you need are fresh herbs, bean sprouts, cucumber, bánh hỏi (or noodles) and fish sauce for dipping. As for the main course…fresh mud fish or prawns, and charcoal or rice hay.

The fish or prawns are grilled over charcoal or more authentically, rice hay. Everything is rolled up in a lettuce leaf and enjoyed with fish sauce as a dip. The sweetness from the fresh fish or prawns combined with the slightly smokey flavor from grilling, are embraced by the many delicate flavors of the fresh herbs, the crunchiness from the cucumber and the bean sprouts. The fish sauce contributes saltiness and spiciness which ties everything together causes an explosion of flavors and textures in one’s mouth.

Class of 2007........7 days away!

2007-06-02T22:33:00.000-07:00

Greetings! First off, I apologize for not posting lately. If you're a frequent visitor to my blog you probably know that I'm a UW student that's on the verge of graduating. The past few months have been hectic and I just couldn't find the time to bake and cook as much as I would like....so no posts. Forgive me....

As I reflect on the last few years...I would like to thank all of you for your support. As you may already know, I entered UW planning to major in education. But by my 2nd year I started to realize my passion for cooking and was pondering whether or not to switch over to a culinary school. After much though I decided to stay at UW to finish my B.A. majoring in Drama with an emphisis in costume and fashion design. Here I am today, I'm graduating this Saturday, June 9th at husky stadium.

What does the future hold? How should I know? After graduating I'll be traveling to Asia for a while so.....I probably won't be post much. Then I'll take the summer off and then it's off to culinary school to become a pastry chef. That's the plan for now. Oh yeah! I'm porbably going to be looking or a job...anyone want to hire me? lol

Anyways, just though I should post something to let everyone know what I've been up to and....so that no one will think that I'm dead for not posting in such a long time.

Cheers and play with your food!!!

Gỏi Đu Đủ Khô Bò Chay (Vegetarian Beef Jerkey and Papaya Salad)

2007-04-10T22:51:00.000-07:00

This is the vegetarian version of papaya and beef jerkey salad. The recipe is pretty much the same, except:

-Use gluten in place of beef
-Use pressed tofu instead of liver (pressed tofu = firm tofu, weighed down by an heavy object for a few hours or overnight to remove as much water as possible)

Bún Măng Vịt (Rice Vermicelli with Bamboo Shoots and Duck Salad)

2007-04-06T18:59:00.000-07:00

To some this dish may seem weird in the way it's served. This is one dish not two. What do I mean by that? It means you eat both the noodles and the salad at the same time, much like how you would eat rice with another food item. Think of the noodles are your "rice" and the salad is your "food item". In order to fully experience the unique flavors of this dish you must eat both the noodles and the salad at the same time.

For the Noodle Soup:
-Rice Vermicelli
-1 duckling about 4-5lbs
-rau răm (laksa leaves)
-cilantro
-dried bamboo
-fish sauce, pepper, sugar

*Cook vermicelli according to package instructions. Chop laksa leaves and cilantro. Boil duck add salt and sugar to taste. Soak bamboo overnight to hydrate. Boil bamboo for 5 mins; drain wash and reboil until tender. Once tender, shred bamboo into small pieces and stir-fry with fish sauce, pepper and sugar to taste. In a bowl, add vermicelli and stir-fried bamboo, ladle in duck broth and garnish with chopped laksa leaves and cilantro.

For the Salad:
-1/2 small cabbage
-duck meat (from making broth for noodles)
-ginger fish sauce
-fried shallots, chopped laksa leaves
-1 large onion + 1 tbs sugar + 1 tbs vinegar

*Shred cabbage, slice onions and marinate with sugar and vinegar. On a plate arrange cabbage, marinated onions, and sliced duck meat. Garnish with fried shallots and laksa leaves. Serve salad with noodles and ginger fish sauce.

Tôm Hùm Tiềm với Bông Bống Cá và Nấm Đông Cô (Braised Fish Maw and Shitake Mushroom with Lobster)

2007-04-05T18:47:00.000-07:00

Ingredients:
-1 lobster about 2lbs
-5 shitake mushrooms
-3 pieces fish maw (about 150g)
-sliced ginger
-2 green onions
-chicken broth or water
-salt, sugar, oyster sauce
-bok choy

What to Do:
Steam lobster and remove the flesh. Reserve the shells to braise with the mushrooms. Soak mushrooms in water for a few hours or until hydrated. In a pot, simmer together mushrooms, ginger, onions, and lobster shells with broth or water for at least 1/2 hour. After 1/2 hour add in lobster meat and fish maw (washed and soaked for about 15 mins.), continue to simmer for about 10 more mins.

To Serve:
Blanch bok choy and arrange on a serving plate. Remove lobster, mushrooms and fish maw from braising liquid. Give them a quick stir fry, with salt, oyster sauce and sugar to taste before serving.

Chè Bách Niên Hảo Hợp (Chinese Style Redbean Tong Sui)

2007-04-04T18:38:00.000-07:00

This dessert is usually served as weddings as the name translates to "100 years match".

Ingredients:
-100g dried lotus seeds
-200g red beans
-50g dried lily bulb
-dried tangerine peel
-rock sugar
-water
-3 tsp corn starch + 3 tsp sugar
-1 1/2 tsp lye water

What to Do:
Mix together lotus seeds and red beans with lye water and enough water to cover the beans and lotus seeds by a few inches; soak overnight or until the beans and seeds are "plump". Wash the beans and seeds and boil them in a pot with tangerine peel and lily bulb until tender, add sugar to taste. Add slurry to thicken before serving.

Gỏi Bưởi Ngó Sen (Pomelo and Lotus Stem Salad)

2007-04-03T18:23:00.000-07:00

Ingredients:
-1 large pomelo
-12oz lotus stems
-1 carrot
-1 small cucumber
-rau răm (laksa leaves)
-4 tbs sugar
-3 tbs vinegar
-1/2 tsp salt
-fish sauce, limes
-fried shallots, roasted peanuts
-choice of: prawns, chicken, beef or tofu

What to Do:
A: Cut cucumber in half lengthwise and remove the seeds; slice into thin slices. Julienne carrot, and lotus stems. Mix together sliced cucumber, carrots lotus stems and sugar, rest for 15 mins. before adding vinegar; marinate for at least 1/2 hour.

B: Meanwhile, peel the pomelo and remove the flesh. Chop laksa leaves.

C: Squeeze out excess juices from A. Mix A with B, you choice of meat, and laksa leaves. Add fish sauce and lime to taste, all flavors should be balanced. Garnish with fried shallots and crushed roasted peanuts.

Cải Chua (Pickled Mustard Greens)

2007-04-01T23:11:00.000-07:00

Cải Chua or Dưa Chua what's the difference? Nothing besides the name. What's known as Cải Chua in the south is known as Dưa Chua in the north. Cải/Dưa chua should have a crispy texture, slightly sour and salty with a little "bite" from the mustard in taste, and light yellowish green in color. To achieve the crispy texture, some recipes instruct to wilt the greens before adding the brine, while others like me prefer to blanch the greens instead...it's just faster this way. The sugar is added for color and also as food for the natural yeast which makes the greens sour. Since yeast is what makes the greens sour, the brine should not be too salty else it will kill the much needed yeast. However, lack of salt will result in an out of control yeast population which will turn the greens into mold before it has a chance to reach it's full potential.

Ingredients:
-approx. 2lbs Chinese mustard greens
-50g salt (about 3 tbs)
-50g đường thẻ (Chinese brown sugar)
-3 tbs vinegar
-1 liter (4 cups/1kg) water

What to Do:
Cut greens into bite size pieces (optional) and blanch. In a pot, boil together salt and sugar until sugar dissolves. Cool brine completely before adding vinegar. In a clean jar add blanched and drained greens and brine. Use something to submerge the greens in the brine completely (they tend to float). The brine should cover the greens by about 1/2", make more brine if needed. Cover and leave allow the greens to mature within a week (speed depends on temp.). You will notice the brine will turn cloudy within a few days and then it will become clear again. The greens are ready to serve once the brine returns to its clear state. The longer you allow the greens to mature the more sour the end product will be. Once the greens are as sour as you like, store them in the fridge to stop it from becoming more sour.

Note:
The brine can be used twice. After you finish enjoying your first batch, just blanch more greens and add it to the used brine. You can also add bean sprouts to the brine to make dưa giá (pickled bean sprouts).

Bánh Xốp Bơ (Chewy Butter Cookies)

2007-03-30T23:47:00.000-07:00

There is very little butter in this recipe, yet it has a rich buttery taste. Weird huh?

Ingredients:
-2 egg yolks
-90g tapioca starch
-40g flour
-1/3 tsp baking powder
-few drops yellow coloring (optional)
-60g sugar
-2 tbs sweetened condense milk
-1 tbs melted butter

What to Do:
Mix together tapioca starch, flour and baking powder. Beat the egg yolks with the sugar until light and lemoned colored. Add yellow coloring, condensed milk, and butter. Add flour mixture. Rest dough for 1/2 hour. Preheat oven to 350'F, divide dough into 10-12 portions. Roll each portion into small balls and place on a cookie sheet. Bake for about 10-15 mins.

Reference:
Bánh Hoa Cúc by Madam Nguyễn Thị Hường aka Gia Chánh Hoa Hường/Rose School of Home Economics

Gỏi Đu Đủ Khô Bò Gan Cháy (Papaya Salad with Beef and Liver Jerky)

2007-03-29T23:55:00.000-07:00

The first step in making this dish is to make the basic sauce. The basic sauce is then used to make the beef and liver jerkies, and as dressing for the salad.

Basic Sauce:
-3 parts sugar
-3 parts soy sauce
-3 parts water
-1 part ginger (crushed)
-1 part chili sauce (optional)

*Boil everything together in a saucepan until sugar dissolves. Cool before using.

Beef Jerky:
Basic sauce + pepper + 5 spice + honey + minced garlic + mince shallots = marinate for jerky.

Liver Jerky:
Marinate 1/4" slices of beef liver in basic sauce for approx 1/2 hour. Simmer liver slices and marinate in a frying pan until all of the liquid evaporates. Add about 1tbs butter and fry until liver is golden, fragrant and jerky like in texture.

Dressing:
Basic sauce + minced garlic + red vinegar.

The Salad:
Shredded green papaya + chopped thai basil + beef jerky cut into thin strips + liver jerky cut into thin strips + dressing.

Express Pau Dough

2007-03-25T13:31:00.000-07:00

What do you do when you're itching to make paus but don't have the time to go after "traditional recipes" which call for long hours of proving? Use a mix? NO! Why use a mix when you can make you own paus from scratch... in roughly 20mins? Here it is, my express pau dough recipe. Enjoy!

Ingredients:
-400g all purpose flour
-4 1/2 tsp double acting baking powder
-100g sugar
-1 tbs oil
-130g fresh milk or water

What to Do:
Mix together flour and baking powder, sift twice. Stir together milk, sugar and oil. Add milk mixture to flour mixture and mix well, knead for about 5 mins. Rest dough for 10 mins, wrap filling and steam. Done!

Note:
Flour and baking powder must be mixed well and sifted twice to ensure the paus will be white and fluffy. Recipe makes enough dough for about 12 large "dai paus" or 24 small sweet/dimsum/char siu paus. The paus will puff up and double in size when steamed so space them accordingly in the steamer.

Bắp Hầm (Vietnamese Style Grits)

2007-03-21T23:54:00.000-07:00

Ingredients:
-300g crushed hominy
-100g sweet rice (aka glutinous rice)
-pandan leaves (optional)
-toasted sesame seeds
-salt
-sugar
-fresh grated coconut

What to Do:
Mix together hominy and rice; rinse and soak overnight. Drain and add enough water to cover the surface of the rice and hominy by approx. 1 1/2". Simmer with pandan leaves until all of the water is absorbed and the hominy is tender (about 30-45mins). Serve with sugar, coconut, pinch of salt and toasted sesame seeds.

Note:
If all of the water has evaporated and the hominy is still not tender; just add more water and continue to simmer until done.

Apam Sri Ayu - Steamed Pandan Sponge Cake with Grated Coconut

2007-03-20T23:54:00.000-07:00

Ingredients:
-1/2 recipe basic spongefon cake
-approx 150g grated coconut
-2 tbs tapioca starch

What to Do:
Make the pandan variation of spongefon cake. Mix together coconut and starch. Lightly grease cake moulds and fill about 1/3 with coconut mixture. "Pack" the coconut down with you fingers. Fill the remainder of the mould with cake batter. Steam cakes for about 15 mins, lifting the lid of the steamer every 5 mins to release excess steam.

Time to Celebrate

2007-02-21T14:29:00.000-08:00

Chúc Mừng Năm Mới

It's that time again. Time to make a big deal over Tết the Vietnamese New Year. Tết is more than a celebration it's also in a sense the rebirth of things. Firecrackers, lion dances, fresh colorful flowers and of course food are plentiful to bring luck, happiness, and prosperity to all. Although tết is technically the first day of the lunar calendar, preparations for tết start about a month before and celebrations last for a month after the big day.

What's there to prepare for? Everything in the house needs to be cleaned, I mean everything! Then of course there's the long process of making Mứt (candied fruits) and all types of pickled veggies. On the 23 of the 12th month it's time to send the kitchen god back to heaven. The 25th is the day to cúng tổ nghiệp. It's believed that every profession has a tổ ( = a top "master"). So on the 25th one should make offerings of fruit, flowers, incense, etc... to their "master", thanking them for passion on their skills to you and wishing for their grace in your practice in the year to come. Between the 23 to the last day of the lunar month, everyone is also busy making Bánh Chưng or Bánh Tét or both. Bánh Chưng and Bánh Tét are bascially the same, except for their shape. Bánh Chưng is from Northern Vietnam and is square in shape. Bánh Tét is from Southern Vietnam and is shaped like a log.

Moving onto the last day of the 12th month... it's time to cook your heart out! There always thịt kho, dưa giá, dưa kiệu, cải chủa, dưa món.... These dishes are popular because, traditionally markets weren't open on the first few days of new years and refrigeration was never in the picture. Thus the only way to preserve "fresh food" was to either pickle it in one way or another or to cook it in a heavily seasoned liquid. Although, we no longer have to worry about preserving food it's become tradition to make cook these dishes. Tết just won't be tết without them. So here they are ...my humble dishes for tết. I planned to make more but time was against me so.... I learned to be happy with what I have. lol

Vegan Dishes for the first day of Tết:

Vegan Version of Bánh Chưng

Spring Rolls

Braised Squash

Stuffed Tofu with Tomato Sauce

"Cold Plate" Appetizer (Veg. Roast Duck, Ham and Pickled Seaweed and Carrots)

Papaya and Beef Salad with Basil and Ginger Dressing

Traditional Family Stir-fry

Meat Dishes for the 2nd Day of Tết
Canh Khổ Qua - Bitter Melon Soup

Thịt Kho - Pork and Eggs Braised in Coconut Juice

Cải Chua - Pickled Mustard Greens to go with the Braise Pork
Recipe Link

Bánh Tét - 'Southern' Rice Cakes

Sweets...
Bánh Tổ - Nien Gao
Recipe Link

Candied Coconut, Candied Lotus Seeds, and Kuih Bangkit

Mango and Cherimoya

Red and Juicy Watermelon

What's Tết Without Flowers?

**Note: Most Recipes are Already Posted, Recipes not already posted will be posted soon....

Bún Mít Tôm Thịt (Vermicelli with Jackfruit, Prawns and Pork)

2007-01-14T23:44:00.000-08:00

A taste of central Vietnam.....

Ingredients:
-1/2 lb pork belly
-1/2 lb prawns
-coconut juice
-1 can baby jackfruit
-1 tsp fish sauce
-1/2 tsp sugar
-pepper
-2 cloves garlic
-rice Vermicelli
-assorted herbs and bean sprouts
-mắm nem fish sauce
-toasted peanuts, crushed

What to Do:
Boil vermicelli according to package instructions. Boil prawns and pork in coconut juice. Slice pork thinly. Peel prawns and slice in half. Cut jackfruit into thin strips and stir fry with mince garlic, fish sauce, sugar and pepper. Shred assorted herbs and add to bowl along with a hand full of bean sprouts and vermicelli noodles. Top with stir-fried jackfruit, prawns, pork and toasted peanuts. Serve with mắm nem, or fish sauce.

So it's 2007.....

2007-01-04T00:32:00.000-08:00

I seems like it was only yesterday that I was the Seattle Center ushering in the New Year as fireworks blasted off from the top of the Space Needle….and now it’s 2007 already? Time really does fly and it seems like 2006 had a turbo engine. What did you accomplish last year? Well…I finally found my path in life. As you all may know, for the past couple of years I’ve been going through life asking myself on what I want to do with my life. In 2006 I finally decided upon a major (Drama) to complete my BA at UW, which I’m due to complete in just 2 more quarters, that’s 20 weeks that’s…OMG…that’s just a few months! *Yuppie* :D I’ve also been firmly holding onto my dreams of entering the culinary world. Thus, after my BA is complete I’ll be entering a culinary arts college as soon as this coming September….well…at least that’s my plan for now.

With that being said, 2007 looks like it’s going be a landmark in the road map of my life’s journey. I know I’ll be entering cooking school in the very near future but the problem now is figuring out which school to go to. I love Seattle and would love to stay here. However, there aren’t many culinary schools here that I’m attracted to…there aren’t many culinary schools here at all. So I’m seriously considering Johnson and Wales or Le Cordon Blue. The hard part is those schools are all out of state schools…so I would have to move…leaving behind my family and friends and an absolutely love city. Furthermore, I’m still undecided if I want to be a chef or a pastry chef (I’m leaning towards pastry). On the other hand, I also wouldn’t mind working in the field of drama…drama is my major for a reason…I like it just as much as I like being in the kitchen. And….yeah, I’m currently working as a wedding florist and fashion designer…which I also love doing. So many choices! I’ll be happy with whatever density takes me but…I’ve always believed that the pilot of one’s life is one’s passion. Passion is the key to success. Thus, my destiny and success are in my hands. Although, there’s a slight overcast over my parade, I refuse to let it get to me. There’s too much to look forward to in my future and I do not have time to pause for a few drops of rain.

I’ll be graduating in a few months, and will be traveling to Asia. I’ll be walking the streets of Malaysia, Korea, and Vietnam…how fun will that be? :D Upon my arrival to the States, a page will turn and a new chapter will begin in my life…

Bring it on 2007…I’m ready for ya!!!

Happy New Year everyone…may 2007 be a happy, prosperous year for you and you family. May world peace finally come true…so that we can all share a world empty of hate while bursting at the seams with forgiveness and compassion for one another.

Christmas Dinner 2006

2006-12-25T13:26:00.000-08:00

Happy Holidays Everybody!

Roasted Acorn Squash stuffed with Ricotta and Freshwater Prawns...spent a little too much time in the oven lol

Ingredients:
-1 large acorn squash
-1 cup ricotta cheese (approx)
-1 egg
-1 stalk celery
-1/4lb fresh prawns
-3-4 mushrooms
-salt, pepper

What to Do:
Cut squash into 1” thick slices, remove seeds. Chop mushrooms, celery and prawns (save a few to garnish later). Mix together cheese, egg, celery, prawns, and mushrooms. Add salt and pepper to taste. Fill the squash slices with cheese mixture. Bake at 375’F until squash is knife-tender. Place reserved prawns on top to garnish and broil for a few mins until golden.

Roast Beef

Same recipe as last year: http://pwmf.blogspot.com/2005/12/christmas-dinner-2005.html

Honey Ham Greens

Ingredients:
-2 large bunches of collard greens
-1 ham bone
-1 tbs honey
-1 tbs butter
-2 cloves garlic
-salt, pepper
-1/4 cup chicken stock (approx.)

What to Do:
Wash and chop greens. Mince garlic and fry in butter until fragrant. Add ham bone and greens, sprinkle on some s&p, add stock and honey. Cover and cook until tender.

Green Beans with Baby Scallops and Hazelnuts

Ingredients:
-1lb green beans
-1/2lb baby scallops
-1 clove garlic
-1 tbs olive oil
-1/3 cup hazel nuts (approx.)
-3 tbs chicken stock, wine or water

What to Do:
Trim and wash beans. Crush hazel nuts and mince garlic. Fry hazel nuts in oil until fragrant, add garlic and scallops, sauté for about a minute. Remove scallops and add beans and chicken stock. Cover and steam beans until tender. Once beans are tender, add the scallops back in and continue to cook for another minute or two before serving. Do not cook the scallops; they’ll become dry and chewy.

Peppermint Marbled Cheesecake

Basic Cheese Cake and Variations:

Crust:
-200g graham crackers
-100g butter
-1/2 tsp cinnamon (optional)

*Crush crackers, melt butter and mix everything together. Press into cheese cake pan or a springform pan to form crust.

Filling:
-450g cream cheese
-450g sour cream
-200g sugar
-5 eggs

*Everything should be at room temperature. Cream cream cheese until fluffy; add eggs one at a time. Add sugar once all of the eggs are incorporated. Lastly, fold in sour cream. Pour filling into curst. Bake at 325’f for about 1h to 1h15m with a pan of water underneath the cake. The cake should jiggle like jello when done (it’ll firm up when cooled).

Variations:
Cream cheese and eggs are the “base” of the cake, thus their amount should not be adjusted. Sour cream and sugar are the “helping hands” which means they can be adjusted to accommodate whatever flavors you want the cheese cake to have. For example, if you want mango cheese cake replace ½ or all of the sour cream with mango purée and reduce the sugar to make up for the sweetness that the mangos bring to the cake. You must also remember to match the texture of the mango with the sour cream by adding approx. 1tbs corn starch (mango purée is not as thick as sour cream, if no thickener is added the cake will be too “runny”). With that said…if you want a coffee flavored cheese cake replace part of the sour cream with coffee, add some starch to thicken the coffee, keep the sugar the same since coffee is not sweet.

For peppermint cheese cake (pictured above) reduce the sugar to 100g and fold in 100g crushed peppermint candy….you can also just add peppermint oil.

Marbled Cheese Cake:
After making the batter, save a couple tbs and mix it with some coloring, jam, juice, etc… Pour the rest of the batter into the cake pan, drizzle the colored batter over the top. Use a sharp knife to drag the color batter around to create a marbled appearance. Bake as usual.

Buche de Noel (Vanilla Sponge with Raspberry Mousse and Chocolate Cream)

2006-12-22T00:38:00.000-08:00

Vanilla Sponge:

-4 eggs
-120g sugar
-120g flour
-1/4 tsp baking powder
-1tbs vanilla extract

*Separate eggs and beat white until foamy, gradually add in the sugar and beat to obtain medium peaks, add in egg yolks one at a time. Mix together flour and baking powder. Sift and fold flour mixture into eggs. Bake in jelly roll pan at 350’F until lightly golden.

Filling and Icing:
-200g raspberries
-100g sugar (approx)
-400g whipping cream
-powdered sugar
-cocoa powder

*Boil together berries and sugar. Whip cream until stiff peaks. Fold in about a quarter of the whipped cream into the cooled berry mixture to raspberry moose filling. Fold powdered sugar (to taste) into the remaining whipped cream. Divide the cream into thirds; 1/3 will be used to make flowers and decorating (add coloring accordingly). Fold cocoa powder into the remaining 2/3 to use as icing.

What to Do:
Spread raspberry moose onto cooled sponge cake and roll into a log. Cut a slice off one end of the log about 1 – 1 ½ inches thick (for decorating purposes, optional). Spread a little icing onto the cake slice and place in somewhere on the log to create a “chopped off branch” on the log. Cover the log and the branch with the chocolate cream. Drag a fork along the log to create a bark like appearance. Decorate the log as you please. The poinsettias are done with red icing and a leaf tip …they’re basically a bunch of red leaves placed in a circle to resemble a flower.

Reference for Vanilla Sponge: Madam Quốc Việt of Gia Chánh Quốc Việt

Ghẹ Hấp Lá Chanh Chấm Muối Tiêu Me (Blue Crabs Steamed with Kaffir Lime Leaves served Tamarind and Pepper Dipping Sauce)

2006-12-08T01:59:00.000-08:00

Ingredients:
-blue crabs
-kaffir/thai lime leaves
-1 tsp tamarind powder (the kind used to make tamarind soup)
-1 tsp sugar
-thai chilies (optional)
-1/3 tsp black pepper
-3 tbs coconut juice or water

What to Do:
Steam crabs over high heat with lime leaves in the steaming water. Mix together tamarind powder, sugar, chillies, pepper and coconut juice to make dipping sauce. Give the sauce a taste all flavor should be even, adjust accordingly. Serve steamed crabs with tamarind sauce.

Xôi Vò (Mung Bean Coated Coconut Sweet Rice)

2006-12-06T02:02:00.000-08:00

Success to making this snack is when the rice is crumbly yet can hold together when you squeeze it (think of pie or cheese cake crust) thus the name "Xôi Vò" as Xôi means cooked sweet rice and Vò means to squeeze or roll. To make this happen mung beans are used not to just add flavor and color but to coat the rice making it crumbly and less sticky. Be warned this snack is not easy to make, but the taste is so worth the effort.

Ingredients:
-150g sweet rice
-450g mung beans (peeled and split)
-100g sugar
-1/2 tsp salt
-1/2 can coconut milk (approx)

What to Do:
Wash rice and soak overnight in water with salt. Wash mung beans and soak overnight separately. Next morning boil beans in water, once the water boils drain as much of it as you can, return the pot of beans to the stove, cover it and simmer over medium heat until tender and fluffy (this takes some kitchen experience to do, if you're a beginner it'll be easier to just steam the bean instead). Meanwhile, mix rice with coconut milk and steam over high heat until tender. Once rice is tender, mix it with sugar and rest until cool enough to handle. The beans should be cooked and cool enough to handle by the time the rice is cooling. Mash the beans and form it into logs approx. 3 inches in diameter. Use a knife to slice the logs into thin slices. "Rub" the beans with the rice so that the beans coat the rice kernels. You should get something that looks like the picture above. If everything turns into a stick mess just let it sit and air dry for a bit, the drier it becomes the crumblier it becomes.

Canh Nghêu Nấu Mướp và Lá Quế (Clam with Sing Kwa and Basil Soup)

2006-12-04T01:52:00.000-08:00

Ingredients:
-1/2 lb manila clams
-1 large sing kwa or zucchini
-1/2 large onion
-1/2 bunch each: basil and cilantro
-1 green onion
-2 cloves garlic
-2 thai chilies (optional)
-1 tbs fish sauce
-salt and sugar to taste
-water

What to Do:
Wash clams, cut onion into wedges. Peel sing kwa and cut into bite size pieces. Crush and mince garlic, chillies and green onion. Roughly chop basil and cilantro. In a large pot heat 1/2 tsp oil. Add garlic, chillies, and onions and stir fry until fragrant, add clams, fish sauce and water (enough water to cover the surface of clams by 3-4 inches). Boil over high heat until clams begin to open up, add sing kwa and onions. Bring mixture to a full boil, skim surface and add salt and sugar to taste. Turn off the heat and add in cilantro and basil. Serve with noodles, or rice.

Bún Mọc Thang (Chicken and Pork Noodles)

2006-12-02T23:45:00.000-08:00

This dish is the result of marrying Bún Mọc with Bún Thang, thus the name Bún Mọc Thang. Both Bún Mọc and Bún Thang are noodle soups from Northern Vietnam. Bún Mọc Thang was conceived and given birth to in Seattle, by yours truly :D. So....technically, Bún Mọc Thang is an American dish...after all it's created in America by an American. LOL

Ingredients:
-1 chicken
-3 eggs
-4 shitake mushrooms
-1lb vietnamese ham (chả lụa)
-1lb pork meat paste (uncooked chả lua aka giò sống, mọc)
-5 woodear mushrooms
-1/2 bundle cellophane noodles
-shredded ong choy (rau muống, can replace with celery)
-thai chillies, lime
-salt, sugar, pepper
-onion, green onion, cilantro
-rice vermicelli
-rau răm herb

What to Do:
Hydrate shitake and woodear mushrooms in water, remove their stems and slice thinly. Boil together chicken, shitake mushrooms, and one roasted onion to make broth, add salt and sugar to taste. Remove chicken once it's cooked and shred the chicken meat. While the chicken is cooking.... Cut onions into thin slices, finely chop cilantro, rau răm and green onions (to be used as garnish). Cut chả lụa into matchstick size pieces. Beat eggs and use a nonstick pan to fry thin egg sheets. Roll the sheets into a log and cut into thin slices (so you'll get thins strips of eggs). Cut cellophane noodles into shorter pieces. Mix together pork meat paste, chopped woodear mushrooms and cellophane noodles, divide mixture into 2 portions. Fry on portion cut into thin slices (mọc chiên). Drop tsps of the remaining mixture into the broth to cook (mọc luộc). Cook vermicelli according to package instructions.

To Serve:
Vermicelli goes in the bowl first. Followed by shredded chicken, egg strips, matchstick size pieces of chả lụa, fried meat paste (mọc chiên), boiled meat paste (mọc luộc). Ladle in hot broth and garnish with onion slices, chipped onion, rau răm and cilantro. Serve with shredded ong choy, chillies and lime.

FYI, Difference between Bún Mọc and Bún Thang:
Bún Mọc:
Broth is made with pork bones, "meat choice" is limited to only chả lụa, mọc chiên and mọc luộc.

Bún Thang:
Broth is made with chicken, "meat choice" includes only shredded chicken, eggs strips and chả lụa.

**Both bún mọc and bún thang have the same garnish and are served with rice vermicelli, shredded ong choy, chillies and lime.

Bánh Mì Ngọt Nhân Xoài và Phô Mai (Mango and Cream Cheese Bun)

2006-12-01T23:53:00.000-08:00

To make this, you start out off with 2 ripe mangos and make a mango purée. The mango purée is then used in the sweet bread dough and the filling.

Mango Purée:
-2 large ripe mangos
-1/2 tsp lemon/lime juice

*Blend mango flesh and juice in a blender until smooth, run the mixture through a sieve and discard and fibers left in the sieve.

For the Bread Dough:
-50g sugar
-170g warm milk
-170g mango puree
-1 tbs yeast
-130g butter (salted at room temperature)
-390g bread flour
-150g all purpose flour
-egg wash (1 egg beaten with 1 tbs milk)

* In a large bowl, mix together sugar, yeast and milk, let stand for 15 mins and add in mango puree. Add yeast mixture to flours and knead to form a smooth dough, add butter and knead another 10 mins. Prove until doubled, punch down prove again until dough is 1 3/4 it’s original size.

Mango and Cream Cheese Filling:
-200g cream cheese
-1 egg
-2 tbs corn starch
-mango Purée

*Cream together cream cheese, egg and corn starch until smooth. Gradually add in leftover mango puree until texture of the filling resembles whipped cream.

What to Do:
After the dough has risen a second time. Divide dough into 12 portions. Fill a pastry bag with the mango filling. Take a piece of dough, slightly fatten and wrap it around the tip of the pastry bag. Squeeze the pastry bag to "fill" the dough with about 1 tbs of filling. Gently remove the dough from the pastry tip and pinch the edges to seal in the filling. Allow the buns to rise until doubled. Brush loafs with egg wash and pipe the leftover mango filling (if you still have some) on top of the buns into whatever designs you wish. Bake at 400’F for about 10 mins., reduce heat to 350’F and bake until golden.

Đồ Biển Xào Cay (Spicy Seafood Stirfry)

2006-11-30T23:50:00.000-08:00

Ingredients:
-1lb seafood (your choice)
-1 jalapeno pepper (as much or as little as you like)
-1 tbs mince crab sauce
-1 large bell pepper
-cilantro, basil (the more the merrier)
-3 cloves garlic
-salt and sugar to taste

What to Do:
Clean and prep seafood. Mince garlic, cut jalapeno into thin strips. Cut bell peppers into bite size pieces. Chop cilantro and basil into 1" pieces. Heat 1 tbs oil in a wok, fry garlic until fragrant. Add seafood and crab sauce, stir fry for approx. a min. and add in peppers. Continue to stir fry over high heat until seafood is cooked. Add salt and sugar to taste. Remove from heat and mix in cilantro and basil.

Dâu Ua/Sữa Chua (Vietnamese Yogurt)

2006-11-22T21:48:00.000-08:00

This treat definitely represents the touch of French influence in Vietnamese treats. Like any yogurt, to make this you need a starter which is really just plain yogurt. However, unlike most yogurts which are usually made with fresh milk, Vietnamese yogurt differs in the fact that it is made with sweeten condensed milk. Although fresh milk will work just fine in this recipe, the sweetened condensed milk is what gives Vietnamese yogurt its "Vietnameseness". This is a traditional recipe. By that I mean the fermentation process does not require a yogurt maker.

Ingredients:
-1 can sweetened condense milk
-1 can boiling water (measured using the milk can)
-2 cans cooled boiled or filtered water (measured using milk can)
-1/2 cup yogurt (Starter)
-wash and dried baby food jars (or any container you may have)
-boiling water
-large container with a lid

What to Do:
Empty milk into a large bowl and stir in boiling water until milk is dissolved. Stir in the cooled water and the yogurt goes in last. Stir well and fill mixture into baby food jars, and close them with a lid. Arrange yogurt jars into a "container" (container should be large enough so that the yogurt jars can fit in one layer). Pour boiling water over the jars until the water level comes up to right around the lid of the jars but not covering the jars. Place lid on container tightly and leave to ferment overnight...you'll have fresh yogurt in the morning.

Note:
Preferably use Vietnamese yogurt which buy at most Viet delis as your starter. If you don't live by one...just use plain yogurt from the supermarket...but remember to read the label and buy the most natural yogurt you can find. After the yogurt ferments you save a jar to use as a starter for your next batch.

Reference:
Madam Nguyễn Thị Hường (Gia Chánh Hoa Hường/Rose School of Home Economics)

Bánh Bông Lan Cuốn (Swiss Roll)

2006-11-21T23:39:00.000-08:00

To make this treat... follow the recipe for spongefon cake, using the jelly roll method (bottom of recipe).

To get the decorative strips on the cake: after making the cake batter, remove about 3 tbs of batter and mix in some food coloring. Pour the rest of the batter into a jelly roll pan. Fill a sandwich bag with the colored batter and cut a small hole in the bag. Pipe the colored batter into long strips on top of the batter already in the ban. Use a knife or toothpick to "drag" the lines together to create the pattern (if the colored batter is piped on horizontally then drag the toothpick vertically). Bake and fill/assemble as you would for any jelly roll.

Bánh Hoa Hồng (Rose Dumplings)

2006-11-21T23:37:00.000-08:00

"Pastry" Shell:
-1 cup wheat starch
-2/3 cup rice flour
-1 cup boiling water
-2 tbs oil

*Mix flours together and stir in boiling water. Let dough rest until cool enough to handle and knead in oil to make a smooth dough. Divide into 12 portions.

Filling:
-1/2lb ground pork
-1 carrot
-1/2 onion
-2 shitake mushrooms
-cilantro
-1/2 tsp each: salt, pepper
-1 tsp each: soy sauce, sugar
-2 cloves of garlic
-few slices xá xíu (chinese bbq pork "cha siu", optional)

*Dice carrot, onion and bbq pork. Soak mushrooms in water for a few hours to hydrate and cut into thin slices. Mince garlic and cilantro, mix everything together and divide into 12 portions.

What to Do:
Flatten the wrappers and wrap the filling. Use a rose dumpling tweezer to pinch the dough to form petals (can use you fingers if you don't have the tool). Steam dumplings over high heat for about 15-20 mins, lifting the lid of the steamer every 5 mins to release excess steam. Serve with fish sauce.

Rose Dumpling "Tweezer"

Chè Chuối (Bananas with Tapioca and Coconut Milk)

2006-11-20T23:50:00.000-08:00

Ingredients:
-3 plantains
-water (about 3-4 cups)
-1/2 can coconut milk (approx., to taste)
-1/2 cup tapioca sticks
-1/3 cup tapioca pearls
-pinch of salt
-sugar to taste

What to Do:
Wash and soak tapioca sticks in hot water to soften. Peel and cut plantains into small 1/4 inch slices, boil in water until almost tender. Add tapioca pearls and tapioca sticks bring mixture back to a boil, add salt and sugar and coconut milk to taste. Serve hot as a sweet desert soup, or let it cool overnight and it's texture will be thick like pudding...either way it's all good!

Khoai Mì Trộn Dừa (Cassava with Coconut)

2006-11-18T23:47:00.000-08:00

Ingredients:
-2 large cassava
-1/2 cup sugar (approx., to taste)
-pinch of salt
-grated coconut

What to Do:
Peel cassava and cut into 1 inch pieces. Soak cassava in water for at least 1 hour, before steaming over high heat for about 30 mins or until knife tender. Break cassava into small bite size pieces and toss with sugar, salt and coconut.

Note:
Cassava contains a natural poison (hydrocyanic acid) and thus cannot be consumed raw cassava. Make sure the cassava is fully cooked before consuming.

Basic Salsa

2006-11-08T23:48:00.000-08:00

Ingredients:
-2 large bell peppers
-3 large tomatoes
-1 medium onion
-cilantro
-lime
-jalapeno peppers
-1 tsp salt
-1 tsp sugar (+/- depending on sweetness of tomatoes)
-2 cloves garlic

What to Do:
Wash, dry and dice peppers, tomatoes and onion. Mince garlic and jalapeno peppers. Chop cilantro and mix everything together, add lime juice to taste. Let salsa sit for at least 1/2 hour before serving (tastes better when flavors have time to marry).

>>For corn salsa add corn, for bean salsa add cooked beans, for southwest salsa add beans, corn and grill the peppers

Bánh Dẻo Cuốn (Ping Pei Rolls)

2006-11-01T23:37:00.000-08:00

Aka banana rolls because of the default banana flavoring always added to flavor these cakes. But...there is no law that says these rolls has to taste like bananas right? So, time to get creative and make them in any flavor you like.

You'll Need:
-1/2 recipe of Bánh Dẻo (skin only).
-whatever flavoring you like.

For the basic rolls:
Follow the recipe, and divide dough into 3 equal parts. Dust hands and work surface. Roll each portion into a thin logs. Cut each log into approx. 3 inch long pieces. Done!

Have a little Fun:
Too easy? Try this. Divide the recipe in half (remember we're using 1/2 the original recipe...so 1/2 of 1/2 = 1/4 original recipe). Make each portion a different color (so you'll get 2 portions with 2 different colors). Roll each portion into a rectangle about 1/4 inch thick. Stack one portion on top of the other and roll as you would a swiss roll. Cut into 1/4 inch pieces and should get something like in picture above.

Bánh Tôm Cổ Ngư (Co Ngu Shrimp Cakes)

2006-10-25T23:17:00.000-07:00

A taste of Northern Vietnam... traditionally made with sweet potatoes or regular potatoes. I discovered the addition of taro gives the dish a more savory unique flavor. See what happens when you play with your food? You discover yummy things. ;D

Ingredients:
-6 tbs rice flour
-1 tbs tapioca starch
-1 egg
-1/3 tsp turmeric powder
-4 tbs water
-1/2 fresh prawns
-taro and sweet potato
-cooking oil
-1/2 tsp salt

What to Do:
Mix together rice flour, salt, tapioca starch and turmeric powder. Beat egg with water and add to flour mixture mix well. Peel and grate taro and sweet potato (you'll need approx. 1 cup taro and 1/2 cup sweet potatoes). Mix together grated taro and potatoes with batter. Heat oil over high heat to about 350'F. Dip a metal spatula into the oil and heat it for about 30 seconds. Remove heated spatula from oil and about a 2 tbs "batter"; top off with a shrimp in the center and dip the whole thing back in the hot oil. In about 30 seconds the cakes should float off of the spatula to the surface of the oil (if it doesn't give it a little "help" using a knife). Continue to fry until the cakes are golden, flipping them once to ensure both sides are nice and cooked. Serve with as a snack or make a meal out of it by serving with fresh herbs and rice "ribbon" cakes dipped in fish sauce.

It's Been a Year

2006-10-17T21:58:00.000-07:00

Time flies eh? Seems like it was only yesterday but it's been a year since my first post. First off I would like to thank my visitors for stopping by and leaving a comment or two. You're the reason why I keep the recipes coming. When I started this blog I came up with the name "Playing with My Food" because that is what I do and would like to encourage my readers to do the same. Believe me...experimenting and not being afraid of messing up is the best way to learn. However, I've notice through the comments posted that about 95% of everyone is afraid to tackle a recipe simply because there is something unclear. Practice makes perfect; don't ever be afraid to practice. I believe besides being a form of art, cooking and baking is also a science experiment. For that reason, there is a lot of logic and common sense involve. There is a reason why things happen; cakes come out flat and dry for a reason. If you would just experiment and try new things you will discover why the cake turned out flat and dry and thus, be able to fix that problem via the knowledge you learned from the failures. On that note, please play with your food before asking me any questions. Just do it! Believe me you'll learn a lot more from your mistakes than from me explaining. My recipes are only meant to encourage not to teach. I'm on the same page you are, I'm learning too... Also, If you have a recipe request please post the request at one of the food forums I visit (http://diendan.datviet.com/forums/forumdisplay.php?f=29 , http://jodeli.proboards22.com/index.cgi , http://nurkochen.cheeli.de/ , http://homecookingclub.aceboard.com/), not here. Everyone in those forums is extremely friendly and helpful, and because there are so many knowledgeable members in those forums you'll get more answers to your request... so don't be afraid to jump in and ask... ;)

So what's in the future of PWMF? Honestly, I don't know. Let me know what I should change, add, toss away and keep. Cheers and remember to Play with Your Food!

It's official!

2006-10-10T20:47:00.000-07:00

It's been a while since i've post a recipe or anything at all. Those of you wondering what happened... don't worry nothing happened at all I've just been very busy with the floral competition, mooncake orders, and school. Anyways, what's official? My major....I officially declared Drama as my major as of yesterday. Those of you closest to me know I've be seriously lost when it comes to pinpointing where I want to go in life. I've decided to pick Drama to be my major. Why? It's fun! You get to design costumes, lights, act and read lots of juicy plays. My passion for cooking is still there and I plan to continue onto culinary school after I get my BA from UW. However, at this point I'm also considering staying at UW a bit longer to get a master's degree so I could teach. *thinking* *thinking* Should I? I'm just going to take life one step at a time.... hehheeh

p.s. if you're waiting for a new recipes...hang tight they're ready to go I just have to post them...soon

So I Did......

2006-09-19T13:16:00.000-07:00

First off I would like to thank everyone for your support. Your encouragement and kind words became the fuel that powered me to decide upon entering the contest. So what are the results? I entered six classes and won ribbons in all six. That translates to four second places, one third place and one honorable mention. No first place…but for a first timer entering a contest with arrangements put together in a hurry (6 in about 3 hours), second place is pretty good… at least that’s what I’m telling myself. Lol! Anyways, thanks for all of your support and encouragement everybody couldn’t have done it without you. Cheers!

Class 1860: Design of Chrysanthemum; 2^nd place

Class 1863: Design of Mixed Flowers Valued Under $30; 2^nd place

Class 1864: Design of Mixed Flowers Valued Over $30.00; 2^nd place

Class 1868: Novelty Design Using a Container other than a Vase or Basket; honorable mention

Class 1871: Fresh Wedding Bouquet; 2^nd place

Class 1874: Corsage; 3^rd place

Should I or Should I Not?????

2006-09-18T00:02:00.000-07:00

My dearest friends and visitors…….I need your honest opinion. I'm getting cold feet. I’m pondering if I should or should not enter a floral design contest coming up really soon. I don’t consider myself to be a competitive person and…I just don’t think I have what it takes (I’ll be competing with professionals). To everyone who have seen my work…and “know” me what do you think? Should I or should I not? Do you think I can do it? I’m seriously considering not entering… The contest is this Tuesday... should I?

Sương Sa Hoa Bưởi (Pomelo Flower Agar Agar Jelly)

2006-09-15T23:55:00.000-07:00

Ingredients:
-1 recipe basic agar agar jelly
-1 tsp pomelo/mali flower flavoring
-5 pandan leaves
-1 can jackfruit with toddy palm seed
-phổ tai (dried seaweed)

What to Do:
Open and drain the fruit. Rinse and soak seaweed in water to hydrated; cut into thin strips. Boil pandan leaves with agar agar and water (follow recipe for basic agar agar jelly). Arrange the fruits and seaweed into mini tart moulds, add pomelo flower flavoring to agar agar and ladle the liquid into the moulds over the fruits and seaweed. Allow to set and serve cold.

Xôi Nếp Than (Black Sticky Rice with Mung Beans and Coconut)

2006-09-10T23:59:00.000-07:00

Imagine a cross between sticky rice and brown rice, this is what the texture of black sticky rice is like. It's chewy but is not mussy fully of body in every bite.

Ingredients:
-1 1/2 cup black sticky rice
-1/2 cup mung beans (peeled and split)
-1/2 cup sugar
-grated coconut (as much as you like)
-4 tbs sesame seeds
-1/2 tsp salt
-1 tbs sugar

What to Do:
Rinse rice and soak in water overnight. Do the same with the mung beans. Next morning, cook rice in a rice cooker as you would cook normal rice. While rice is cooking, steam the mung beans (or boil) until tender. Mash the beans and add sugar, stir fry over medium heat until thickened. Toast the sesame seeds and mix with salt and 1 tbs sugar. Serve rice as a snack with the mung bean paste, grated coconut and toasted sesame seeds.

Thịt Chiên Xí Muội (Sour Plum and Ginger Pork Chop)

2006-09-08T23:49:00.000-07:00

East meets West...in this dish I married the american porkchop with chinese sour plum to give it a tangy twist. The addition of ginger gives it a kick at every corner.

Ingredients:
-4 pork chops (approx 1 1/2 lbs)
-3 chinese sour plums (xí muội aka preserved plums)
-1 thumb size piece of ginger
-2 tbs sugar (more or less depending on plums)
-1 tsp salt
-1/2 tsp pepper
-1 clove garlic
-pinch 5 spice powder
-1/3 cup cooking wine or orange juice

What to Do:
Mince ginger, plum and garlic mix with sugar, salt, pepper and 5 spice. Rub seasonings on the chops and rest for at least 1/2 hour. Pan fry the chops until golden and remove onto a serving plate. Deglaze the frying pan with a little wine and reduce to make ginger plum sauce. Drizzle the sauce on the chops before serving. Serve with steamed veggies.

Đậu Que Xào Xả Ớt (Spicy Lemongrass Greenbeans)

2006-09-07T23:49:00.000-07:00

Ingredients:
-1/2 lb fresh tender greenbeans
-1 tsp oil
-2 tsp soy sauce
-1 thai chili
-3 tbs mince lemongrass
-sugar and salt to taste
-toasted sesame seeds

What to Do:
Heat oil in a pan, add soy sauce, lemongrass and mince chili, add beans and about 3 tbs water. Stir fry over high heat until water evaporates, add sugar and salt to taste. Garnish with toasted sesame seeds.

Note:
Can replace beans with fried tofu to make spicy leamongrass tofu.

***Because my vegetarian dishes are prepared with “Buddhist Laws” in mind; besides not using meats and animal products, I do not use garlic, onions, leeks, chives, or any type of alcohol. However, if your main goal is to just avoid meats, feel free to add the any of the ingredients mentioned above to spice up you dishes.***

Chè Thái (Thai Style Tong Sui)

2006-09-06T23:47:00.000-07:00

There are two ways to make this dish, Vietnamese style and authentic Thai style.

Ingredients:
-1 can longan
-1 can jackfruit with toddy palm seed
-1 jar of coconut jelly (nata de coco)
-1/4 cup phổ tai (dried seaweed, optional)
-1/2 cup corn (if making Thai style)
-1 tsp pomelo/mali flower flavor (if making Thai style)
-1 tsp powdered agar agar
-1 cup water or pandan juice
-pandan flavoring (if using water)
-fresh milk or cream

What to Do:
Boil together agar agar with water and pandan flavoring or pandan juice. Pour mixture into a shallow pan and allow to set before cutting into small pieces. Nuke corn in the microwave for 3 mins and cool. Rinse and soak seaweed in water, cut into thin strips. Open longan, jackfruit and toddy palmseed, can coconut jelly cans and drain 1/2 the water in each can. Finally, mix everything together and add milk or cream to taste, serve cold.

Canh Bông Cải Chay (Vegan Cauliflower Soup)

2006-09-04T23:46:00.000-07:00

Ingredients:
-1/2 head cauliflower
-1 carrot
-2 pieces gluten or fried tofu
-1 apple
-salt and sugar to taste

What to Do:
Cut cauliflower and carrots into bite size pieces. Boil together apple and carrots to make broth for about 15 mins. Remove apples and add cauliflower and sliced gluten or tofu boil until cauliflower is tender add salt and sugar to taste.

***Because my vegetarian dishes are prepared with “Buddhist Laws” in mind; besides not using meats and animal products, I do not use garlic, onions, leeks, chives, or any type of alcohol. However, if your main goal is to just avoid meats, feel free to add the any of the ingredients mentioned above to spice up you dishes.***

Đậu Phọng Luộc (Boiled Peanuts)

2006-09-02T23:48:00.000-07:00

Ingredients:
-1lb dried raw peanuts
-water
-1/2 cup sugar
-3 tbs salt

What to Do:
Wash peanuts and soak in water overnight. Next morning rinse the peanuts and boil with salt until tender (about 1/2 - 1 hour). Once tender, add the sugar and simmer for another 15-20 mins.

Note:
Only add sugar when the peanuts are tender.

Bánh Mì Hấp (Steamed Baguettes)

2006-08-25T23:42:00.000-07:00

Ingredients:
-1 loaf old baguette (the older the better)
-1/2 lb ground beef
-1 large onion
-4 cloves garlic
-1 tsp salt
-1/2 tsp sugar
-1 tsp oil
-lettuce leaves and assorted fresh herbs
-basic fish sauce
-fresh bean sprouts and cucumber slices
-sour stuff
-onion oil (optional)
-toasted peanuts (crushed)

What to Do:
Cut baguette in half lengthwise. Give the bread a quick dip in water and steam over high heat for 10mins. Meanwhile, dice onions and mince garlic. Fry garlic in oil until fragrant, add beef and brown over high heat, drain the fat and add the onions, salt, and sugar to taste. Stir fry until onions are cooked.

To Serve:
Use scissors to cut steamed baguette into thin strips and arrange on a plate, top with stir fried beef, onion oil, and peanuts. Use a lettuce leaf as your “wrapper” to wrap together a slice of bread, beef filling, herbs, bean sprouts, sour stuff and cucumber slices. Give the roll a dip in fish sauce before taking a bite. This dish is served as seen in the picture, the diner wraps as they eat. Another serving option is to mix together everything in a bowl much like a salad.

Đông Sương Bách Huỳnh Hoa-Thạch Chè (Morning Dew on Thousand Yellow Flowers-Agar Agar with Mung Bean Tong Sui)

2006-08-21T02:56:00.000-07:00

Ingredients:
-15g agar agar
-850g/ml water
-sugar to taste
-coconut juice
-100g mung beans
-1 tsp

mali

or pomelo flower flavoring
-3 pandan leaves (optional)

What to Do:
Boil agar agar in water until dissolved, add sugar to taste and pour into a cake pan to set; cut jelly into thin strips. Wash and cook beans until they’re tender but still able hold its shape. Boil together coconut juice, pandan leaves and sugar to taste for 10 mins, cool and remove pandan leaves. Mix together beans, with agar agar, coconut juice syrup and mali/pomelo flavoring. Serve cold.

Xôi Vị Lá Dứa Đậu Xanh (Pandan and Coconut Sweet Rice with Star Anise and Mung Bean Filling)

2006-08-20T02:50:00.000-07:00

For the Rice:
-300g sweet rice (aka glutinous rice)
-200g sugar
-300g coconut milk
-10 star anises
-1/2 tsp salt
-water
-pandan paste

**Wash rice and soak in water for at least 4 hours before steaming. While rice is steaming, simmer together sugar, coconut milk, salt and anises for 15 mins. Cool syrup and remove anise seeds. Divide steamed rice into 2 portions. Mix 1 portion of rice with ½ of the coconut syrup. Add panda paste about ½ tsp pandan paste to the remaining syrup and mix it with the other portion of rice.

Mung Bean Filling:
-100g mung beans (peeled and split)
-75g sugar
-1 tsp oil
-water

**Wash beans and cook until tender. Mash beans and mix with sugar and oil. Stir fry over medium heat until thickened.

Assembling the Rice:
Line a square cake pan with foil or plastic wrap. Add a layer of rice, smooth it out and pat it down. Next comes the mung beans, and then other rice portion, remember to smooth out and pat down after each layer addition. Tightly pack down the rice before removing and cutting. Cut the rice “cake” into thin strips, then cut the strips diagonally to make diamond shaped pieces. Arrange the pieces on a plate.

Gỏi Long Liên - Gỏi Ngó Sen với Tôm (Lotus and Dragon Salad/Lotus Stem Salad with Prawns)

2006-08-15T02:47:00.000-07:00

Ingredients:
-2lb lotus stems (approx)
-1 1/2lb prawns
-coconut juice or water
-4 tbs sugar
-3 tbs vinegar
-1 ½ tbs fish sauce
-2 carrots
-fried shallots
-rau răm
-daikon slices for garnishing (optional)
-fish sauce, lime juice, and sugar to taste (if nessacary)

What to Do:
Cut lotus stems into approx 4 inch long pieces, then shred vertically in half. Julianne carrots and mix with lotus stems, sugar, fish sauce and vinegar. Marinate for at least ½ hour. Meanwhile, boil prawns in coconut juice or water, cool, peel and slice in half. Coarsely chop the fried shallots and rau răm. Squeeze out excess juices from the veggies after they’re done marinating then mix everything together and give the salad a taste test. All flavors should be ever, add fish sauce if saltiness is lacking, and lime juice if sourness is slacking.

To Make the Flower Garnish:
Soak the daikon slices in a solution made from water and vinegar, add coloring if you like. After about 15 mins the daikon slices should be wilted, remove them from the solution and squeeze out excess juices. Take one slice and roll it up this will be the flower’s center. Then wrap around the center 3 more slices this will be the center “layer” of the flower. Afterwards wrap 5 more slices around the 3 slices and center this will be the outer layer of the flower. Arrange the salad on a plate, use a chopstick to create a small hole in the center (not too deep, just enough to hold the flower). Place the flower into the hole; gently pull the petals out to make the flower “bloom”. The flower should have 3 layers consisting of 1 petal tightly wrapped in the center, 3 petals in the center layer that are just beginning to bloom and 5 petals in the outer layer widely open. An average flower requires at 9 daikon slices or “petals” (size of flowers depend on amount of petals used).

Chả Phụng (Phoenix Roll)

2006-08-11T02:45:00.000-07:00

Traditionally this dish was only served to the royal family. Over the years it made its way into menus for formal events such as weddings and new years. There is really nothing special about the ingredients, what make this dish standout from the rest is the food arrangement to creation an image of the mystical phoenix.

For the Phoenix Rolls (Main Part of the Dish):
-1lb shrimp
-4 cloves garlic
-3 tbs fish sauce
-1 tbs tapioca starch
-1/2 tsp pepper
-pinch of salt and sugar
-2 green onions
-3 eggs
-1/2 tsp oil

What to Do:
Pell and clean shrimp. Put everything except the eggs in a food processor and process into a smooth paste. Beat the eggs with the oil. Using a non-stick pan add a few tablespoons (amount depends on size of your pan) of egg mixture, tilt and swirl the pan to create a thin sheet (like making crepes). Cook the eggs completely, remove and repeat the process until all of the eggs are used up. Divide the shrimp paste to equal the number of egg wrappers created. Spread on portion of the shrimp paste onto on of the egg wrappers. Roll as you would a Swiss roll and steam the phoenix rolls for about 15 mins or until done.

For the Phoenix (Garnish):
-1 tomato or apple
-daikon radish, and carrots
-1 tbs vinegar
-3 tbs water
-1 tsp sugar
-1 Thai chili
-2 toothpicks
-creativity ;)

What to Do:
Cut carrots and daikon into thin long strips, mix with sugar, vinegar and water (can add food coloring too). Marinate until the veggies are wilted, then drain and squeeze out excess juices. To create the phoenix, cut the tomato in half then slice into the tomato at an angle, evenly at both sides so the cuts meet at the center and create V shaped layers that stack on top of each other. Lightly push the layers back a little to create the body. Cut a slice off of the other tomato half remove the seeds, this will be the bird’s neck/head. Make a small slice on one of the ends and bend the tomato flesh slightly to create a beak. Using tooth pick ends, pin on eyes (carrots) and a chili on top to give the head some “character”. Pin the “neck” into the center of the body. Cut the remaining tomato into 2 slices, these slices will be the wings of the phoenix, carve whatever designs in them as you please. Arrange the wings to the left and right of the neck to create a bird.

Cut the phoenix rolls diagonally into thin slices. Arrange the slices behind the bird to make its tail. Arrange the daikon and carrot slices marinated earlier in vinegar around the tail and body of the bird to represent the phoenix’s elegant feathers.

Lân Thủ Hầm Tịnh Vị - Giò Heo Nấu Chao (Pork Hock Braised in Preserved Beancurd)

2006-08-08T02:46:00.000-07:00

Ingredients:
-1lb pork hock
-3 pieces preserved bean curd, red verity
-2 tbs preserved bean curd liquid
-3 cloves garlic
-fresh coconut juice or water
-1/2lb ong choy (approx)
-salt and sugar to taste
-1 tbs oil

What to Do:
Fry pork hock in oil until golden remove and add mince garlic. Fry garlic until fragrant, add back in the pork hock along with the preserved bean curd. Stir fry for a few mins before adding liquid from preserved bean curd and enough the coconut juice to cover the pork. Simmer until the pork is tender, add salt and sugar to taste. Pick ong choy into small pieces, wash, blanch, drain and arrange on a plate. Arrange pork hock in the center and ladle on some braising liquid before serving.

Bào Ngư Xào Nấm Đông Cô (Braised Shitake Mushrooms with Abalone)

2006-08-06T02:44:00.000-07:00

Ingredients:
-1/2 head lettuce (aka iceberg lettuce) or gai lan (Chinese Broccoli)
-10 shitake mushrooms
-1 piece of ginger about 3 inches long
-broth or water to braise mushrooms
-1 can abalone
-1/2 tsp cooking wine
-1 ½ tbs oyster sauce
-6 tbs water from braising mushrooms.
-4 tbs water
-1 ½ tsp tapioca starch
-salt and sugar to taste

What to Do:
Hydrate mushrooms in water, wash and cut off stems. Braise mushrooms for at least ½ hour with sliced ginger and enough broth or water to cover the mushrooms and salt to taste. Meanwhile cut lettuce or gai lan into bite size pieces, blanch, drain and arrange on a plate. Wash abalone then slice and mix with wine. Arrange mushrooms around the lettuce, and abalone in the center. Mix together tapioca starch with water to make a slurry. In a pot boil together, oyster sauce, 6 tbs braising broth, salt and sugar to taste. Add slurry and stir until thickened. Pour “sauce” over the mushrooms and abalone. Garnish a fresh pepper and serve.

Tép và Chả Viên Rim với Saté (Spicy Prawns and Fish Balls)

2006-08-02T20:59:00.000-07:00

Ingredients:
-1/2 each: prawns, fish balls
-1 tbs fish sauce
-1 tbs sugar
-1/2 tsp pepper
-3 green onions
-3 cloves garlic
-1 tsp sate sauce (or any other spicy pepper sauce of you choice).
-1/4 cup water (approx.)

What to Do:
Wash and drain prawns. Mince garlic and cut onion into 1 inch long pieces. In wok add prawns, fish balls and water. Boil, string occasionally until the water almost completely evaporates. At this point add fish sauce, pepper and sugar. Continue to cook over high heat until all of the liquid has evaporated. Add garlic, onion and pepper sauce. Cook for a few mins more until fragrant.

Gỏi Rau Muống Trộn Bò Tái Chanh (Ong Choy Salad with Beef Tartare)

2006-07-31T23:55:00.000-07:00

Ingredients:
-1 1/2lb rau muống
-1/2 large onion
-1 tbs sugar
-1 tbs vinegar
-rau răm
-1lb tender beef
-2 tsp fish sauce
-juice from 2 limes + sugar
-fried shallots

What to Do:
Pick leaves off ong choy and cut stems into approx. 3 inch long pieces. Wash, drain and shred into thin strips (use a sharp knife or special tool for shredding this veggie…which you by at most Vietnamese grocery stores). Slice onion into thin slice and marinate in sugar and vinegar for 15 mins, then squeeze out excess juice. Chop rau răm and fried shallots. Fry beef in a pan over high heat until golden but still rare in the center (like a steak). Afterwards, slice beef into thin slices and marinate with fish sauce, and lime juice and sugar (all flavors should be even) for 15 mins. Mix together shredded ong choy, marinated onions, marinated beef, rau ram and fried shallots, serve immediately.

Chè Bắp (Corn and Rice Pudding with Coconut Milk)

2006-07-29T21:06:00.000-07:00

Ingredients:
-200g sweet rice (aka glutinous rice)
-5 large ears of corn
-water
-1/2 tsp salt
-200g sugar
-1 can coconut milk/cream
-3/4 tsp tapioca starch
-4 fresh pandan leaves (optional)

What to Do:
In a large pot of water boil corn with pandan leaves and salt. Once corn is cooked remove and cool, retain water to make the pudding. Meanwhile, wash and soak rice in water. Once corn has cooled enough to handle, use a knife to remove the kernels. In a pot, add rice and enough corn water (reserved from boiling corn) to cover the surface of the rice by approx. 1 ½ -2 inches. Bring the mixture to a boil. Add sugar and immediately after the rice is tender. Simmer for about 15 mins or until mixture thickens but the rice grains are still whole and not broken into a mush (this is why sugar is added immediately after the rice is tender, sugar will help the rice hold its shape). In a different pot mix together tapioca starch and coconut milk, cook over medium heat until starch thickens. Serve pudding with a generous topping of coconut sauce.

Canh Khoai Mở (Fat Potato Soup)

2006-07-26T20:58:00.000-07:00

Literally translated this root vegetable means Fat Potato or Fat Yam. There are 2 types, white and purple. Most stores here call it Chinese yam. The flesh is translucent white (or purple) in color and is very soft and slimy. To make the soup the “yam” must first be peeled. Afterwards, a spoon is used to scrape the flesh into a smooth paste. Sound like a lot of work? It’s actually not… the flesh is very soft and easy to scrape… only takes a few mins.

Ingredients:
-1 khoai mở about ½ lb
-1/4 lb each: shrimp prawns, ground pork
-ngò gai, ngò om, lá quế, green onion (sawtooth herb, rice patty herb, thai basil)
-1 green onion
-1 tsp oil
-1 tbs fish sauce
-1 tsp sugar
-salt and pepper to taste
-5-6 cups water

What to Do:
Peel and mince shrimp with pork. Wash and crush onions. Heat oil in a pot, fry onion until fragrant, add shrimp and meat. Add fish sauce and water and wait for the soup base to boil. Meanwhile, wash peel and scrape the khoai mở using a spoon. After most of the yam’s flesh has been scraped, cut whatever is left behind (to small to scrape) into small bite size pieces and add to soup base. Once the soup comes to a boil, skim the surface and stir in the scraped yam flesh. Bring the soup back to a boil, add salt and pepper to taste. Sprinkle with chopped herbs and green onions (mentioned above) before serving.

Note:
Due to the starch from the yam, this soup should have a smooth yet thick texture, somewhat like Chinese style soups or congee.

Hủ Tiếu Xào Bò (Xào Khô) (Beef Chow Fun-Dry Version)

2006-07-19T21:01:00.000-07:00

Ingredients:
-1/2lb beef
-1/2lb fresh rice noodles (aka rice ribbon)
-approx. 1 ½ cups bean sprouts
-3 tbs dark soy sauce
-oyster sauce, salt, sugar, pepper
-3 tbs oil
-3 cloves garlic
-4 green onions
-2 tbs cooking wine (optional, to flambé)

What to Do:
Slice beef into thin slices and mix with 1 tsp oyster sauce, pinch of sugar and pepper. Unravel noodles and toss with 1 tbs oil. Wash and cut onions into 2 inch long pieces. Crush and mince garlic. Heat a wok without oil for a few mins, and then add oil and heat oil before adding the garlic. Fry garlic until fragrant, continue by adding beef and sprouts mix well and add the noodles. Sprinkle in the wine and light with a match. Toss over low heat until fire burns out; add soy sauce, onions, salt, sugar and pepper to taste.

Củ Cải Mặn Xào Thịt Ba Rội (Preserved Turnips with Pork)

2006-07-17T23:53:00.000-07:00

Ingredients:
-1/2 lb unsalted bacon (pork belly)
-approx 1 cup preserved turnips
-3 cloves garlic
-sugar and salt to taste
-1/2 tsp oil

What to Do:
Soak turnips in water for about 15 mins, wash and drain. Meanwhile, slice pork into thin pieces and mince garlic. Fry garlic in oil until fragrant, add pork and mix well before adding turnips. Stir-fry over high heat until pork is cooked; add sugar to taste and salt if needed.

Note:
Preserve turnips are very salty, which is why soaking it in water is necessary before cooking. However, soaking does not remove all of the saltiness, thus sugar is needed to balance out the flavors. Only add a pinch or two of salt to season the meat.

Đậu Hủ Xào Tứ Xuyên (Schezuan Style Stir-fried Tofu)

2006-07-15T23:54:00.000-07:00

Ingredients:
-1 piece tofu
-1 Chinese sausage
-1/4 ground pork
-3 cloves garlic
-1 tsp Schezuan peppercorns
-dried chilies (optional)
-1/2 tsp each: oyster sauce, sesame oil
-salt, sugar, and pepper to taste

What to Do:
Coarsely mince sausage. Cut tofu into small bite size cubes. Mince garlic and set a side. Add sausages into a hot pan and fry until fragrant and releases some oil. Remove sausages from pan and add Schezuan peppercorns. Fry the peppercorns until fragrant; before fishing them out of the oil and throwing them away. Add mine garlic and chilies to the oil, fry until fragrant; add pork, sausage, and tofu. Stir fry until pork is cooked. Add oyster sauce, sesame oil, salt, sugar and pepper to taste.

Canh Rông Biển (Seaweed Soup)

2006-07-13T23:52:00.000-07:00

Ingredients:
-1/4lb ground pork
-1 ½ pieces seaweed (kind used for making soup)
-6 cups water
-salt and sugar to taste
-1/2 tsp oil

What to Do:
In a pot stir fry pork in oil until fragrant, add water and bring to a boil. Skim surface and move the pot off the stove. “Grill” the seaweed sheets on the stove until fragrant and crackles. Bring the soup pot back onto the stove and add the seaweed. Wait until the soup comes back to a boil before serving, add salt and sugar to taste.

Sương Sa Lá Dứa Nước Dừa (Pandan and Coconut Jelly)

2006-07-11T23:43:00.000-07:00

Recipe: http://pwmf.blogspot.com/2005/10/sng-sa-cn-bn-basic-agar-agar-jelly.html

To make the lotus design:

-Cut Jelly into thin strips after it sets.
-Cut the strips at an angle to get diamond shaped pieces.
-Arrange the diamond cut jelly to make a flower.