deep fried Vietnamese spring rolls but sometime I also prepare fresh type like this, it is refreshing and healthy!
Friday, November 29, 2013
Thursday, November 28, 2013
Monday, November 25, 2013
Pho 24 shop. Vietnam's food is very much influenced by French, you even able to find this crème caramel selling at market. Anyway, it took me long enough to make this yummy dessert at home.
Sunday, November 24, 2013
Friday, November 22, 2013
Ding Tai Fung soup dumpling or Xia Long Bao, interesting to know that one dumpling's weight must be exact 21g (skin 5g and filling 16g), and requires 18pleats, because it is supposed to look like a chrysanthemum flower. So I took this challenge and try to make this dumplings at home and followed to Ding Tai Fung standard, but it was a failed attempted. I can't achieved the 18 pleats (got about 12-13pleats) and no soup from the dumplings. Then I checked with my friend Jane (she also made this dumplings before), she told me that I have to add the stock jelly then only can have soup. I tried to googled for a recipe that closer to Ding Tai Fung, luckily I manage to found one.
Wednesday, November 20, 2013
Tuesday, November 19, 2013
Ben Than market at Ho Chi Minh. So I quickly made few traditional cakes so I can use this stamp to chop here and there ^_^.. One of them was this old fashioned steamed egg sponge cake, I was so glad to see this smiling cake, so perfect to chop with 福 (Fu- blessing) stamp.
Friday, November 8, 2013
Bo La Lot, I used the leftover bean sprouts and herbs to make another Vietnamese cuisine Banh Xeo. Banh Xeo is a Vietnamese savoury crepes that stuffed with meat, bean sprouts and herbs. A lot of peoples thought the crepes is a egg crepe, actually the crepes is made with rice flour and colour with turmeric powder but no egg is added. The first time I had this was at Quan An Ngon, Ho Chi Minh Vietnam.
Wednesday, November 6, 2013
Monday, November 4, 2013
I had this dish at a Thai restaurant on the other day. I was curious the funny name then I asked the waiter why this dish has such funny name called Son-in-law eggs, but he couldn't tell me an answer.
After I google, according to here, this little deep-fried, savoury egg dish is traditionally cooked by Thai mothers for their soon-to-be son-in-laws as a grave warning that if they decide to get a little promiscuous with their beloved daughters, their precious gems will end up boiled, deep-fried and served with sweet sauce. Thai's mothers are cute and creative right ^_^
This is a great way to get rid of leftover boiled eggs, the sweet and sour pour over fried eggs, kids especially love them.
Sunday, November 3, 2013
Santouka Ramen located at Asahikawa. A bowl of rich but not greasy (I think Chinese best describe my feeling 濃而不腻 ) (but in their website they said the soup is mild, maybe for Japanese standard their type of soup is considered mild), pearl-colored Tonkotsu soup (soup derived from pork bones) . I didn't appreciate very rich and sticky soup base until both lips can stick together, example a bowl of ramen we had in JR Kyoto station.
Friday, November 1, 2013
After last visit to Bangkok, I have been wanting to make this Thai dessert- Look Choop..Finally I spent about 4hrs to make it happened ! According to here, Look Choop was a Thai dessert that originated in the royal palaces of ancient Siam. Each of Look Choop shaped into mini size of fruits or vegetables and painted colourfully, as it was important that foods look attractive and draw the attention from royal members. I had this Thai dessert when I was a kid, can't remember who went to Hat Yai and brought back this for us.