tag:blogger.com,1999:blog-63841487696473578112024-03-04T22:24:54.045-08:00PINKIE FOOD BLOGBorn to shop,Force to cook♥ESTEE♥http://www.blogger.com/profile/05845190716584567801noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-6384148769647357811.post-1008334951596765652009-04-13T02:48:00.000-07:002009-04-14T18:31:41.353-07:00Patisserie Cream/Pastry cream/Vanilla Custard<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBGCtPKtPW9rfr_rs8GOpi6Ow2SoZgDrpBmhmxsi1x_vXK7v888vlJYgdnXVgiwzIun4Lt_X1cvEeuaS190vEIJOu_ARiDFyc8oD9POjxyiIEHYXKoz0q_XJvlgIlPGOdK0loSjrl9xmg/s1600-h/DSC00045.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBGCtPKtPW9rfr_rs8GOpi6Ow2SoZgDrpBmhmxsi1x_vXK7v888vlJYgdnXVgiwzIun4Lt_X1cvEeuaS190vEIJOu_ARiDFyc8oD9POjxyiIEHYXKoz0q_XJvlgIlPGOdK0loSjrl9xmg/s400/DSC00045.JPG" alt="" id="BLOGGER_PHOTO_ID_5324114751647516114" border="0" /></a><br />Used as a filling for <a href="http://pinkiefoodblog.blogspot.com/2008/06/mini-fruit-tart-bnh-tc-tri-cy.html">tarts</a>, <a href="http://pinkiefoodblog.blogspot.com/2006/11/pte-chouxcream-puffbnh-su-kem.html">puff</a>, napoleon, cakes and other pastries<br /><br /><span style="color: rgb(0, 0, 102);font-size:130%;" ><span style="font-weight: bold;">INGREDIENTS:</span></span><br />- 5 egg yolks<br />- 100gr sugar<br />-25-30gr cornstarch/ 50-70gr all purpose flour(I prefer cornstarch as it produces smoother texture)<br />- 1tsp vanilla essence<br />- 500ml milk/cream<br />- 1tbsp butter<br /><br /><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >PREPARATION:</span><br />- Whip the egg yolks with the sugar and vanilla until it turns pale yellow.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FVDtzctFmV5g-P6DAi_47OzK-Iu09EHzHILLVJfNke3vS34XAV-EAYdxssoql5SDkDHDv9BE29IkIDEznGgDgiZwwhtThJz76j5FeWjN91kw4d6nQ-FwBNpv_VNJGlc_UNx7stApewE/s1600-h/DSC00042.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FVDtzctFmV5g-P6DAi_47OzK-Iu09EHzHILLVJfNke3vS34XAV-EAYdxssoql5SDkDHDv9BE29IkIDEznGgDgiZwwhtThJz76j5FeWjN91kw4d6nQ-FwBNpv_VNJGlc_UNx7stApewE/s320/DSC00042.JPG" alt="" id="BLOGGER_PHOTO_ID_5324114348651116242" border="0" /></a><br />- Add in cornstarch,adjust the amount depending on the thickness of the cream<br />- Meanwhile, in a medium sauce pan, bring milk and butter to shimmer<br />- Gently pour 1/2 the milk mixture into the egg yolk batter and give it a quick stir<br />- Pour the egg yolk back to the milk sauce pan, turn to medium heat and continue stirring until the cream starting to thicken<br />- Immediately remove from heat, keep stirring constantly to form a smooth,thick and shiny cream.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6OjL7k1ntiO6Gt6_Rcx4l9_GePXVbX_B-1CStIINlaGHFWb4kw6EZBaoEgUqmp3j9YYlkg51zyAsx94vRJrC-ZL5xukubNfrR49ccWlI0KEM6468BECQGpiIbg4FnJuKFr64T4J7rAio/s1600-h/DSC00047.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6OjL7k1ntiO6Gt6_Rcx4l9_GePXVbX_B-1CStIINlaGHFWb4kw6EZBaoEgUqmp3j9YYlkg51zyAsx94vRJrC-ZL5xukubNfrR49ccWlI0KEM6468BECQGpiIbg4FnJuKFr64T4J7rAio/s320/DSC00047.JPG" alt="" id="BLOGGER_PHOTO_ID_5324114498825754354" border="0" /></a><br />- Pour into a container,covered with plastic wrap if not in use<br />- The cream can be stored in the refrigerator up to 3 months<br /><span style="font-size:130%;"><span style="font-family:times new roman;">- </span><span class="bod" style="font-family:times new roman;">Beat before using to get rid of any lumps that may have formed</span></span><div id="TixyyLink" style="overflow: hidden;"><span style="font-size:130%;"> </span><br /></div><br /><object width="480" height="295"><param name="movie" value="http://www.youtube.com/v/0P6eofRMAZE&hl=en&fs=1&rel=0&color1=0x3a3a3a&color2=0x999999"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/0P6eofRMAZE&hl=en&fs=1&rel=0&color1=0x3a3a3a&color2=0x999999" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="450" height="295"></embed></object>♥ESTEE♥http://www.blogger.com/profile/05845190716584567801noreply@blogger.com3tag:blogger.com,1999:blog-6384148769647357811.post-51005981811171703572009-03-21T00:51:00.000-07:002009-03-21T03:53:02.669-07:00Puff PastryI came across many recipes and studied carefully on the video instruction. Unfortunately, I couldn't complete the whole process due to the butter popping out of the flour dough in the middle of the way. What turned out later on was a very hard ( like rock), chewy, and dense texture. It's my second time experimenting this puff pastry and I admit it's such a hard work for such a tiny and weak baker like me. Honestly,you must have strong muscles in order to take the total control of the dough.But trust me, I'm not gonna give up on this ( because there are many delicious recipes based on puff pastry waiting for me). I'm going to rest my arms and grab some already-made-pastries on the grocery store.<br />The first half of the process is posted below.The second half will be updated later ( if I succeed*cross my finger*)<br /><br /><span style="font-weight: bold; color: rgb(0, 0, 102);font-size:130%;" >INGREDIENTS:</span><br />- 250g all purposed flour<br />- 100g unsalted butter( is best)/margarine/shortening<br />- 2-3 drops vinegar/ lime juice<br />- 1 tsp sugar<br />- 1/2 tsp salt<br />- 130g water( or half melted butter and other half water)<br /><br /><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >PREPARATION:</span><br />- Mix all the dry ingredients to gether<br />- Gradually add in water, kneading continuously for 10-15 minutes or until it forms a smoth, soft and elastic dough ( the dough won't crack when expanding). It's much better if you have a bread machine or stand mixer so you can save some energy for the next step<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxhVUXWCz9u46UoGKFRtWoFlwRAnq4aooxlXah5emdY929cE229xtSqEmK-XmF1fFfAQRYNFHOjgEC8aB2wshN-zPOIzg6jiOd5KZaf2eL8QFjQgBdTLN0zi0lrb74G7g-1tY-i6KFGw/s1600-h/DSC09615.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxhVUXWCz9u46UoGKFRtWoFlwRAnq4aooxlXah5emdY929cE229xtSqEmK-XmF1fFfAQRYNFHOjgEC8aB2wshN-zPOIzg6jiOd5KZaf2eL8QFjQgBdTLN0zi0lrb74G7g-1tY-i6KFGw/s320/DSC09615.JPG" alt="" id="BLOGGER_PHOTO_ID_5315565330589097282" border="0" /></a><br />- Put the butter in a seperate container, using the pestle and pinch down the butter several times.By doing this, the butter will be much easier to handle in the rolling process<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qtxfw6MHOnpUJ_uzF11EOfXveOUEaqF7Grnx0HlLqgYQBwOfGBThZ8f4bMX12-xtwECI6uLVmsBxrK7E9k3rfRS5cuVHxpprak67g7b1gdfMsxWDChB-yzlmt6mlM3QSSzpiW1boNmw/s1600-h/DSC09617.JPG"><img style="cursor: pointer; width: 320px; height: 245px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qtxfw6MHOnpUJ_uzF11EOfXveOUEaqF7Grnx0HlLqgYQBwOfGBThZ8f4bMX12-xtwECI6uLVmsBxrK7E9k3rfRS5cuVHxpprak67g7b1gdfMsxWDChB-yzlmt6mlM3QSSzpiW1boNmw/s320/DSC09617.JPG" alt="" id="BLOGGER_PHOTO_ID_5315565331231234930" border="0" /></a><br />- Sprinkle with some flour to prevent sticking, transfer the butter to the floured surface and form it into a small square.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibRNpyO9gOirpsUpdyUlVY7EihqqNFFjJYeCwM_bqiWlt4qKMjsE0_s-Zp6PG9C7vcXHk9ERkig9ijd-diXUgqDHHusOPZHT82v0kRToo3lc7lxvmDXMBdNzF6h-VkbUs4vX2oUAJ96pE/s1600-h/DSC09618.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibRNpyO9gOirpsUpdyUlVY7EihqqNFFjJYeCwM_bqiWlt4qKMjsE0_s-Zp6PG9C7vcXHk9ERkig9ijd-diXUgqDHHusOPZHT82v0kRToo3lc7lxvmDXMBdNzF6h-VkbUs4vX2oUAJ96pE/s320/DSC09618.JPG" alt="" id="BLOGGER_PHOTO_ID_5315565337428623986" border="0" /></a><br />- Transfer the round dough into a floured working surface<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVn0Ekce2QgHe6exeag0BipS1Fp1EjQf-sIglagcQTX9njW1OovKy0fXrgvzKMo1WFVH2kv8VB_u6OAWC3fd7N4hBfQ55feP660GdCvVtwg6malRdlec8EXX1mWe-b1KLo_FLRO75EOY/s1600-h/DSC09619.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVn0Ekce2QgHe6exeag0BipS1Fp1EjQf-sIglagcQTX9njW1OovKy0fXrgvzKMo1WFVH2kv8VB_u6OAWC3fd7N4hBfQ55feP660GdCvVtwg6malRdlec8EXX1mWe-b1KLo_FLRO75EOY/s320/DSC09619.JPG" alt="" id="BLOGGER_PHOTO_ID_5315565339663851266" border="0" /></a><br />- Dividing the dough into four parts, then rolling out into the four-angle-star, leaving the middle thick<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQgcxa-FR9cIB0Vni3MMeiP4bb0VYTSp8YPxbEOD1R-82BCRFwFYpxkp3NxDDzmAxkYxbXN3k0TzQaGq7CEG5fs4pjkszhyQQz_TlNOVkM9CH7f_dAlscsYPQJ1qJYkJgM2wmBU5uaeM8/s1600-h/DSC09620.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQgcxa-FR9cIB0Vni3MMeiP4bb0VYTSp8YPxbEOD1R-82BCRFwFYpxkp3NxDDzmAxkYxbXN3k0TzQaGq7CEG5fs4pjkszhyQQz_TlNOVkM9CH7f_dAlscsYPQJ1qJYkJgM2wmBU5uaeM8/s320/DSC09620.JPG" alt="" id="BLOGGER_PHOTO_ID_5315565341505712066" border="0" /></a><br />- Place the butter in the center<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK43pNz40EPaHJZPEmGrlBW2csbshFKvtcQWQ2Qb0Z35qZU1WVKSfyf9nOlb8V1_fVm8ZW0vQRXw5-xET3EpsnEP6A_JFL4TeHJkzi1THXqO6IGsOCuygZV4SFR6xx8QMu33M_Zf_QkiQ/s1600-h/DSC09621.JPG"><img style="cursor: pointer; width: 320px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK43pNz40EPaHJZPEmGrlBW2csbshFKvtcQWQ2Qb0Z35qZU1WVKSfyf9nOlb8V1_fVm8ZW0vQRXw5-xET3EpsnEP6A_JFL4TeHJkzi1THXqO6IGsOCuygZV4SFR6xx8QMu33M_Zf_QkiQ/s320/DSC09621.JPG" alt="" id="BLOGGER_PHOTO_ID_5315566395527997010" border="0" /></a><br />-Carefully and tightly wrap it up by folding over the four points<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiscaU36sDL1r7xortT9nLN1U8Ji7-DvwKZEBhaeTTkg3NAYc8rPFMw2zvGiseu9hwbwFgpcd1MX4S7bOJChmPhnfo6Bx-Ne85i___byYBUPpCF1VODzHC0Vt-x4sDgn1a0zVwnBKlW1zY/s1600-h/DSC09623.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiscaU36sDL1r7xortT9nLN1U8Ji7-DvwKZEBhaeTTkg3NAYc8rPFMw2zvGiseu9hwbwFgpcd1MX4S7bOJChmPhnfo6Bx-Ne85i___byYBUPpCF1VODzHC0Vt-x4sDgn1a0zVwnBKlW1zY/s320/DSC09623.JPG" alt="" id="BLOGGER_PHOTO_ID_5315566398867503394" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7phdkgVyVl8Si5DT49m58meyr4OvAdqINSQzafE4c4v7-hb08d266aNtONsQiOL9BSu7MN_dC6yGnDatwAMwQ-JnDOWYTbZmQpNTh_mITKVumJTy2q5L8wBIDCwl_PYDPL64yi7UFQw/s1600-h/DSC09624.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7phdkgVyVl8Si5DT49m58meyr4OvAdqINSQzafE4c4v7-hb08d266aNtONsQiOL9BSu7MN_dC6yGnDatwAMwQ-JnDOWYTbZmQpNTh_mITKVumJTy2q5L8wBIDCwl_PYDPL64yi7UFQw/s320/DSC09624.JPG" alt="" id="BLOGGER_PHOTO_ID_5315566402589772258" border="0" /></a><br />- Spread out the dough gently into a <span style="font-weight: bold;">even rectangle</span>(I should have rolled it into a more proper shape), there is now 1 layer of butter in 2 layers of flours.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoV03OscBrIZnVm88VdB57mA5Suxs3Ca5K0Ue54ebUb_K__2e8Z0YNh2jMbyPSZAxFADscX_SK1wJ11XSydEiIDu2q_-Go9g2hPdq8O7imYmwZoV3NFVoQmZKlJ5gZqu31FcSNJL5UwLU/s1600-h/DSC09627.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoV03OscBrIZnVm88VdB57mA5Suxs3Ca5K0Ue54ebUb_K__2e8Z0YNh2jMbyPSZAxFADscX_SK1wJ11XSydEiIDu2q_-Go9g2hPdq8O7imYmwZoV3NFVoQmZKlJ5gZqu31FcSNJL5UwLU/s320/DSC09627.JPG" alt="" id="BLOGGER_PHOTO_ID_5315566399495261218" border="0" /></a><br />- Bring two sides into the center, leave a small space in the middle (<span style="font-weight: bold;"> My mistake was right here, I did not leave a small space, the dough was so stiff that butter leaked out on the next roll</span>)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkiWjnEFwaY4ELInWHd9nnTKGWSVWd0rU0vb_4o6WTxNNpFs2Pjmn3zksgetgPqDEHdJA9Zehus43B0-a0c_tO7nWznHNlGyxr0yScyzwadBFfbMcpepPwUFQ224IyqS3svCMtTO8bCws/s1600-h/DSC09628.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkiWjnEFwaY4ELInWHd9nnTKGWSVWd0rU0vb_4o6WTxNNpFs2Pjmn3zksgetgPqDEHdJA9Zehus43B0-a0c_tO7nWznHNlGyxr0yScyzwadBFfbMcpepPwUFQ224IyqS3svCMtTO8bCws/s320/DSC09628.JPG" alt="" id="BLOGGER_PHOTO_ID_5315566405097548002" border="0" /></a><br />-Then fold one side over<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwv8UOs_A5blHJpmfXdPoHcrMrn0UEqbP1cnrJa9amLceB3LQkzNQOmqI22HGp1_O25bTOBnc2aaJ3QIXsAInDRM3eHhhr6kHCh5WF2QXdxwJPft6mJUqzfIIrgbVzFgQ1IvtFnsdgK04/s1600-h/DSC09630.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwv8UOs_A5blHJpmfXdPoHcrMrn0UEqbP1cnrJa9amLceB3LQkzNQOmqI22HGp1_O25bTOBnc2aaJ3QIXsAInDRM3eHhhr6kHCh5WF2QXdxwJPft6mJUqzfIIrgbVzFgQ1IvtFnsdgK04/s320/DSC09630.JPG" alt="" id="BLOGGER_PHOTO_ID_5315567097443779618" border="0" /></a><br />- Wrap it with a plastic wrap and rest in the fridge for 5-10 minutes<br />-----------------------------------------------------------------------<br />The videos below have very clear and detailed step-by-step instructions by expert chef I found very helpful.<br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/BA7SZ1kc3dk&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/BA7SZ1kc3dk&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/x9sE0cisM58&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/x9sE0cisM58&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/U3EDgQtWDxM&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/U3EDgQtWDxM&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>♥ESTEE♥http://www.blogger.com/profile/05845190716584567801noreply@blogger.com5tag:blogger.com,1999:blog-6384148769647357811.post-32146513138809750002009-03-12T19:59:00.000-07:002009-03-13T17:57:00.623-07:00Green Tea Chiffon cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5kvat8_0RrLev7HCUJwswh26_8LoWvCneNSWM-_pRMlUjbmwAO56flbhpPnSLOdXDWymZ_iYw-lJh1XdbbZf5pnzpM3tBHsSF1t0NdIuDwCXkO0yFheg2xmiApZRtPtOLtPSiPz6v70/s1600-h/DSC09550.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5kvat8_0RrLev7HCUJwswh26_8LoWvCneNSWM-_pRMlUjbmwAO56flbhpPnSLOdXDWymZ_iYw-lJh1XdbbZf5pnzpM3tBHsSF1t0NdIuDwCXkO0yFheg2xmiApZRtPtOLtPSiPz6v70/s400/DSC09550.JPG" alt="" id="BLOGGER_PHOTO_ID_5312518434252872738" border="0" /></a>I bought the 10" Angel cake pan yesterday and was so eager to try a new chiffon recipe with that( next time will definitely be angel food cake *evil grin *). Voila!The first Chiffon with green tea flavor turns out perfectly: tall, soft, fluffy,fragrant and moist. One thing I find super annoying is that the color is ugly brown,it does not even look like a smooth coffee color ( I want a beautiful green !!*sigh*) I know the powder is not right( feeling regret that I threw 12 bucks for this tiny little package),have no choice but using up the all of them before grabbing a new one.<br /><br /><span style="font-weight: bold; color: rgb(0, 0, 102);font-size:130%;" >INGREDIENTS:</span><br />- 5 eggs, seperated<br />- 1tsp cream of tartar/ salt<br />- 130-150gr sugar, divided into 2 parts<br />- 1tsp baking powder + 130gr all purpose flour + 20gr corn flour, mix well<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9spIloqu4MSL0nbZ4hYLML8dZZYhPdsHtx7rTyBoA-JeQJobW26MDmabFGPmE5QXIBAJ1KB28yWW3bFZBy5_MnDhtiFf-gCmxmQGI5XvM2n35lI_Te8hY6lqqm_ezSvO5ibh8CvQ2d68/s1600-h/DSC09527.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9spIloqu4MSL0nbZ4hYLML8dZZYhPdsHtx7rTyBoA-JeQJobW26MDmabFGPmE5QXIBAJ1KB28yWW3bFZBy5_MnDhtiFf-gCmxmQGI5XvM2n35lI_Te8hY6lqqm_ezSvO5ibh8CvQ2d68/s320/DSC09527.JPG" alt="" id="BLOGGER_PHOTO_ID_5312515923508947314" border="0" /></a><br />- 80ml warm water + 3 tsp green tea powder + 4tbsp oil + 2tsp rum, mix together<br /><br /><span style="font-weight: bold; color: rgb(0, 0, 102);font-size:130%;" >PREPARATION:</span><br />- Preheat the oven to 330F/170C<br />- In a large mixing bowl, beat together the egg whites and cream of tartar until foamy<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-J4L9-fEpzVc_IDLrxFmLN1Q0NMLwGi5qd563TSRd_6KKtdrIIpVWDPPvUncdr6cQ2bGe4kA_kxGXMqXUnE5mcjVIOOcn7p6pFWxM-Z_4viV0z1XvVtLVi4VSf-EyM2j_OO4cdxU-3A/s1600-h/DSC09529.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-J4L9-fEpzVc_IDLrxFmLN1Q0NMLwGi5qd563TSRd_6KKtdrIIpVWDPPvUncdr6cQ2bGe4kA_kxGXMqXUnE5mcjVIOOcn7p6pFWxM-Z_4viV0z1XvVtLVi4VSf-EyM2j_OO4cdxU-3A/s320/DSC09529.JPG" alt="" id="BLOGGER_PHOTO_ID_5312515923986836162" border="0" /></a><br />- Gradually add in sugar in 3-5 separate addition while beating at high speed until it fully develops its stiff peak form<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCjBdY0-8BJyWDyNoZfPPl_MgLz7z-98E1zsYnwkwSt0axXuzB6bbfaMppQ3QEme4t9OZ-CXXzljkzkBGMxX4kqR3Hi3VL0RhbAl0qCPZPZoogwSD1Weseg5r-rtVJv0xofps7OmV6Mp0/s1600-h/DSC09531.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCjBdY0-8BJyWDyNoZfPPl_MgLz7z-98E1zsYnwkwSt0axXuzB6bbfaMppQ3QEme4t9OZ-CXXzljkzkBGMxX4kqR3Hi3VL0RhbAl0qCPZPZoogwSD1Weseg5r-rtVJv0xofps7OmV6Mp0/s320/DSC09531.JPG" alt="" id="BLOGGER_PHOTO_ID_5312515927138221106" border="0" /></a><br />- In a small mixing bowl, cream egg yolk and the rest 1/2 sugar until the color turns pale yellow<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAhUASH1mF20dOiBoiuqf_CfpK71QBDqHO9_0giV2JjtlKWVWgjV6QYj2cRNdk6vMEAuPZzwKSGCCsdNdPXeChaak__TctmWn2btak5XEV6jAi2Cvdng_IX-ouHgUll0vvSB9lhToOCjo/s1600-h/DSC09533.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAhUASH1mF20dOiBoiuqf_CfpK71QBDqHO9_0giV2JjtlKWVWgjV6QYj2cRNdk6vMEAuPZzwKSGCCsdNdPXeChaak__TctmWn2btak5XEV6jAi2Cvdng_IX-ouHgUll0vvSB9lhToOCjo/s320/DSC09533.JPG" alt="" id="BLOGGER_PHOTO_ID_5312515927403039554" border="0" /></a><br />- Quickly stir in green tea mixture<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdgVi2W06tWhiuz8_D06DlfzZfgPa9Z8A6CQ0g-vaRMC7sAJUfrXS3yEUEOhPIvyxeUbfQdJjhIhAh1VOIDtn3ardXlc7_H4Ad55nTabDKNzQHCWSDMIwxpfUrWhwVbcjgxjxE1owr_c/s1600-h/DSC09534.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdgVi2W06tWhiuz8_D06DlfzZfgPa9Z8A6CQ0g-vaRMC7sAJUfrXS3yEUEOhPIvyxeUbfQdJjhIhAh1VOIDtn3ardXlc7_H4Ad55nTabDKNzQHCWSDMIwxpfUrWhwVbcjgxjxE1owr_c/s320/DSC09534.JPG" alt="" id="BLOGGER_PHOTO_ID_5312515929672607202" border="0" /></a><br />- Add in flour, turn the speed to the lowest and give it some quick stirs.It should have a nice and smooth consistency<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDpNq7s4Hlyvk7zshrQ1di-rWL-gzPYWhZkLkmWYmJou4Hq_6mvZyvqEItZ2OwihI-hnV8NfhN2N0IqMEWaxa_2eBvkFMe1lvmW8Ni30mjJotht_4bsoAOUBJ5YZqccNCI0jjwJ_9_lLY/s1600-h/DSC09535.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDpNq7s4Hlyvk7zshrQ1di-rWL-gzPYWhZkLkmWYmJou4Hq_6mvZyvqEItZ2OwihI-hnV8NfhN2N0IqMEWaxa_2eBvkFMe1lvmW8Ni30mjJotht_4bsoAOUBJ5YZqccNCI0jjwJ_9_lLY/s320/DSC09535.JPG" alt="" id="BLOGGER_PHOTO_ID_5312516403386950562" border="0" /></a><br />- Take 1/3 portion egg whites and fold into egg yolk batter, using a spatula to fold until the egg whites and egg yolk mixture just until they incorporate<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrNKPf0q3r0Os-8eb7i93d_HAqWeurArzEkGbSgmHbpVdENipdw33qbLO5dgwdpbKlZL9b5BiO1xHabllsZOjkO4Mf2LbS74wN6vn-pON0gj3uIuDXBKhyphenhyphenzhhcr9JyyWoS8ZZhPW8tIO0/s1600-h/DSC09537.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrNKPf0q3r0Os-8eb7i93d_HAqWeurArzEkGbSgmHbpVdENipdw33qbLO5dgwdpbKlZL9b5BiO1xHabllsZOjkO4Mf2LbS74wN6vn-pON0gj3uIuDXBKhyphenhyphenzhhcr9JyyWoS8ZZhPW8tIO0/s320/DSC09537.JPG" alt="" id="BLOGGER_PHOTO_ID_5312516402213710674" border="0" /></a><br />- Pour this batter back to the egg whites bowl, fold very gently and carefully ( about 15 strokes) so the batter can keeps its volume. When there is no more striping, stop folding<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsiICkwxhe4NvOJCDDRcwkw1vw2BTsDHd3A0vZytO7g60rqgVNXW0RxhELhnOVywhCMxzoqCPcv1HlATo_ZGt8yotyd-Qpik_V6H8XIQFjFcR_zOeeoPka6uJuz3t9rumyO1QS2rFm_RE/s1600-h/DSC09541.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsiICkwxhe4NvOJCDDRcwkw1vw2BTsDHd3A0vZytO7g60rqgVNXW0RxhELhnOVywhCMxzoqCPcv1HlATo_ZGt8yotyd-Qpik_V6H8XIQFjFcR_zOeeoPka6uJuz3t9rumyO1QS2rFm_RE/s320/DSC09541.JPG" alt="" id="BLOGGER_PHOTO_ID_5312516409185752562" border="0" /></a><br />- Put the batter into greased angel cake pan, <span style="font-weight: bold;">remember to shake the pan several times to release excess air bubbles</span><br />- Bake for approx 45 minutes, or until inserted skewer comes out clean<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7O0x4oCCKiX8x1s8xI7oTr2nRt4YFwWw-cKSzCz-JUlj0-eZ3CvSmXt-xdSV15TVvOyu-i0ICNPg3_HB51GQsjAEBpu9XjFzr8ZoTZo_jPgyOgJUKJZKtmXvBS3fsfDS94RUVa9vHQ4c/s1600-h/DSC09547.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7O0x4oCCKiX8x1s8xI7oTr2nRt4YFwWw-cKSzCz-JUlj0-eZ3CvSmXt-xdSV15TVvOyu-i0ICNPg3_HB51GQsjAEBpu9XjFzr8ZoTZo_jPgyOgJUKJZKtmXvBS3fsfDS94RUVa9vHQ4c/s320/DSC09547.JPG" alt="" id="BLOGGER_PHOTO_ID_5312519488965421586" border="0" /></a><br />- Let it cool on the wire rack<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKxqA8gBbq8sUKUr28pt_a3QMscm_WyXjVxTjUBo3Wf1QzW12F7Qmq2W10ce5DyHqvj2l9d9eNyDuwnhM6HQsppHQolSJRexWHbclaSUlx-7yvH2mILe1E0oOheAF851O4CNKUkBK6r5g/s1600-h/DSC09559.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKxqA8gBbq8sUKUr28pt_a3QMscm_WyXjVxTjUBo3Wf1QzW12F7Qmq2W10ce5DyHqvj2l9d9eNyDuwnhM6HQsppHQolSJRexWHbclaSUlx-7yvH2mILe1E0oOheAF851O4CNKUkBK6r5g/s400/DSC09559.JPG" alt="" id="BLOGGER_PHOTO_ID_5312518430870456610" border="0" /></a><br /><br /><br /><object width="480" height="295"><param name="movie" value="http://www.youtube.com/v/nm_fg99j3tQ&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/nm_fg99j3tQ&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="264"></embed></object>♥ESTEE♥http://www.blogger.com/profile/05845190716584567801noreply@blogger.com3tag:blogger.com,1999:blog-6384148769647357811.post-85012387724013801092009-02-26T18:01:00.000-08:002009-03-01T03:05:10.325-08:00Madeleine<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdV5PN1raBcHtVV7oGBtfHBAmWIlF20NjZFK6yaZYzaE8LIjgsvk5Cm5EiR7Z4QLtw3ZxOk8gZRTJXDKYy4S1tV15etpJamq4pbNV_IgsvHHYYWTi_E67hXM9C0LeyoG-AiuoqVVGSt7A/s1600-h/DSC09469.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdV5PN1raBcHtVV7oGBtfHBAmWIlF20NjZFK6yaZYzaE8LIjgsvk5Cm5EiR7Z4QLtw3ZxOk8gZRTJXDKYy4S1tV15etpJamq4pbNV_IgsvHHYYWTi_E67hXM9C0LeyoG-AiuoqVVGSt7A/s400/DSC09469.JPG" alt="" id="BLOGGER_PHOTO_ID_5307305487828089666" border="0" /></a>Since 3 pieces/$1.75 is way more than affordable, also, it's no longer available in Cosco,my uncle's friend, a crazy fan of madeleine, sponsored ( to be exact, she is "investing")me a new Madeleine mold .In return, she expects to taste Starbuck or Cosco- like Madeleines straight from my oven . I googled every trusted website and forum for the best recipe. There are bunches of them out there, you can't tell which one is better than which by just looking at the photos . Fortunately, I pulled out one of the recipe I found most familiar to my experience of making pound cake so i gave it a try( I already forgot the link).Luckily, the first batch came out just so perfect. The Madeleines have puffy centers, golden crispy edges, dense texture inside, with a sweet orange buttery flavor just as I expected.<br /><br /><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS:</span> (make 2 dozens)<br />- 120g (1/2 cup) unsalted butter, cut into small cubes<br />- 100-120g (1 1/4 cup) powdered sugar<br />- 2 large eggs<br />- 100g ( 1cup) all purposed flour<br />- 1tsp vanilla<br />- 1 tbps fresh orange juice/ lemon juice/or 1tsp lemon extract<br /><br /><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >PREPARATIONS:</span><br />- Preheat the oven to 350F/180 C<br />- Grease and flour the Madeleine mold<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW4iiUjUVPSvNM8pSkTYwhAA5y3_OQ38YWO9GBKzhdTW3MP0426OT_kRYBxFUWu1ZuZ5tf-TeVpnbf6mTAnQAcR2wTUNiVYzv3OiIdv0W82uUiyxdqFt7UsZXhvzRZWtZX7mpEMU7VU2w/s1600-h/DSC09462.JPG"><img style="cursor: pointer; width: 320px; height: 219px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW4iiUjUVPSvNM8pSkTYwhAA5y3_OQ38YWO9GBKzhdTW3MP0426OT_kRYBxFUWu1ZuZ5tf-TeVpnbf6mTAnQAcR2wTUNiVYzv3OiIdv0W82uUiyxdqFt7UsZXhvzRZWtZX7mpEMU7VU2w/s320/DSC09462.JPG" alt="" id="BLOGGER_PHOTO_ID_5307305176526425410" border="0" /></a><br />- In a mixing bowl, beat together butter and sugar at high speed until light and fluffy ( approx 3-5minutes)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPq1QllQyWvxq8x0vtSf6Nld0PdvEgOKRpnWwskTb_MJLS-z9kycDTSmlA9SSxnbnb4zoLNKTZznoV5_5HMh6-DK0AoxT8veivEe-yGeco914tjTFeof2CB92PFVPTgrtSdnLaV5mlnlA/s1600-h/DSC09457.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPq1QllQyWvxq8x0vtSf6Nld0PdvEgOKRpnWwskTb_MJLS-z9kycDTSmlA9SSxnbnb4zoLNKTZznoV5_5HMh6-DK0AoxT8veivEe-yGeco914tjTFeof2CB92PFVPTgrtSdnLaV5mlnlA/s320/DSC09457.JPG" alt="" id="BLOGGER_PHOTO_ID_5307303413665055762" border="0" /></a><br />- Beat in egg, one at a time, until creamy<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga2n3R1WAxNECq2tSPDDnppjJo8GMsn-t6y0mw2jUCuMiylh3uioYJ4FVv15XB9Z2dj7umSFmTsGLGHBj3m3dO3V6O6alO9eqhdDiY8j7ILmmwMDIRyCdFsatadc9cIYWVywYoLEqzucw/s1600-h/DSC09458.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga2n3R1WAxNECq2tSPDDnppjJo8GMsn-t6y0mw2jUCuMiylh3uioYJ4FVv15XB9Z2dj7umSFmTsGLGHBj3m3dO3V6O6alO9eqhdDiY8j7ILmmwMDIRyCdFsatadc9cIYWVywYoLEqzucw/s320/DSC09458.JPG" alt="" id="BLOGGER_PHOTO_ID_5307303417438414258" border="0" /></a><br />- Mix in orange juice and vanilla<br />- Adjust to lowest speed, gradually add in flour until a thick batter is formed<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP4nCsKEl6aSU99GGwzaI7PiDdQOw50FFrW2qI8uBkInGHYNKxtxOKActWtbk09TI2p6NVXT7dWgkoLtRv-oG16HFw1m0MxbtLTjcWHUqEXlxxoKM_5cpdMXH06Drn5kzyVhEQ7VZhkwg/s1600-h/DSC09459.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP4nCsKEl6aSU99GGwzaI7PiDdQOw50FFrW2qI8uBkInGHYNKxtxOKActWtbk09TI2p6NVXT7dWgkoLtRv-oG16HFw1m0MxbtLTjcWHUqEXlxxoKM_5cpdMXH06Drn5kzyVhEQ7VZhkwg/s320/DSC09459.JPG" alt="" id="BLOGGER_PHOTO_ID_5307303415265344258" border="0" /></a><br />- Spoon the batter into the mold<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_fOK9WZkDn6Z97O-uQJkaSfB2rLUd10gqyx4hY3i8_CNk-bIGVJPOz-Wzmrt7XnJJman1WxosgYmVMrattjr95UEFm1o7v1iEIPLqvkTz5CrMtxw2EiKYxcZKvuWxCgR6pjTaK_GdfrQ/s1600-h/DSC09463.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_fOK9WZkDn6Z97O-uQJkaSfB2rLUd10gqyx4hY3i8_CNk-bIGVJPOz-Wzmrt7XnJJman1WxosgYmVMrattjr95UEFm1o7v1iEIPLqvkTz5CrMtxw2EiKYxcZKvuWxCgR6pjTaK_GdfrQ/s320/DSC09463.JPG" alt="" id="BLOGGER_PHOTO_ID_5307305177310315698" border="0" /></a><br />- Bake for 15-20 minutes or until the edges turn golden brown<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQHMFpE5m76Z_sY-W26lCjzLX-XP5-Ha21d2TYm4RuY67S4WRIManyRr7iAJzXlhdS9FsLX5pfbv3bU5XUh_WXOAhas4Af-xWCisREAF6XNL29wSMXaO_ES01ZLGaADsITefBY9fRnfIs/s1600-h/DSC09466.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQHMFpE5m76Z_sY-W26lCjzLX-XP5-Ha21d2TYm4RuY67S4WRIManyRr7iAJzXlhdS9FsLX5pfbv3bU5XUh_WXOAhas4Af-xWCisREAF6XNL29wSMXaO_ES01ZLGaADsITefBY9fRnfIs/s320/DSC09466.JPG" alt="" id="BLOGGER_PHOTO_ID_5307305182867178162" border="0" /></a><br />- Wait for 10 minutes for the cakes to cool down, then using a small fork to take the cakes out<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfLhJJtSGIjI-juMf-mY84lPLj4rglqKoNCilLwHRnQnjM5EvgOzfw4SwPs3aIB64cTMPP2ZxVBx5ANt5Dc-oRrMujekruQH6xbDurPov15Avx1KceLQgM2nNlcC1EZwOcIHYwMD9IEc/s1600-h/DSC09471.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfLhJJtSGIjI-juMf-mY84lPLj4rglqKoNCilLwHRnQnjM5EvgOzfw4SwPs3aIB64cTMPP2ZxVBx5ANt5Dc-oRrMujekruQH6xbDurPov15Avx1KceLQgM2nNlcC1EZwOcIHYwMD9IEc/s320/DSC09471.JPG" alt="" id="BLOGGER_PHOTO_ID_5307303424103587842" border="0" /></a>♥ESTEE♥http://www.blogger.com/profile/05845190716584567801noreply@blogger.com2tag:blogger.com,1999:blog-6384148769647357811.post-39376144322730786402009-02-25T00:32:00.000-08:002009-02-25T00:55:40.608-08:00Pickled Mustard Greens ( Dưa muối)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLAEMT5_U2qCQtbGllsYF-JPRugFIrQ3WaG4ZV2FSjf1Gyzt76CnQQLl0HXQj9IxikiPhrbjNrnuWxN4YYTb6tCiXyJlL9Fj5JIIjlEOawny3ACCtRhPP8QhLPH8ToTBRX8AycF6fBWOo/s1600-h/DSC09297.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 269px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLAEMT5_U2qCQtbGllsYF-JPRugFIrQ3WaG4ZV2FSjf1Gyzt76CnQQLl0HXQj9IxikiPhrbjNrnuWxN4YYTb6tCiXyJlL9Fj5JIIjlEOawny3ACCtRhPP8QhLPH8ToTBRX8AycF6fBWOo/s400/DSC09297.JPG" alt="" id="BLOGGER_PHOTO_ID_5306654382084445554" border="0" /></a><br />I learned it from my uncle-in-law's mother. Elders are sure having excellent experience on these traditional recipes<br /><br /><span style="color: rgb(0, 0, 153);font-size:130%;" ><span style="font-weight: bold;">INGREDIENTS:</span></span><br />- 3lbs mustard greens<br />- 1 bunch scallions<br />- 8 cups of warm water<br />- 8 tsp salt<br />- 3tsp sugar<br />- 3tbsp white vinegar<br />- 1tsp crushed<a href="http://pinkiefoodblog.blogspot.com/2007/03/ch-bipomelo-rind-tong-sui.html"> alum</a> (optional)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5st07Kph00rXALUry8SYM8A0LWu-A3UE_cp_BQzWxo_T6PxlmGV1zSB2U6xuPS4d3CSmNX1R0tCtmKnSxHCsFh7BDl5nBApelOMgyGTHfDa9DXzYQ6z0Z8uWj6XpMZm7_awakiFNFf9w/s1600-h/DSC09291.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5st07Kph00rXALUry8SYM8A0LWu-A3UE_cp_BQzWxo_T6PxlmGV1zSB2U6xuPS4d3CSmNX1R0tCtmKnSxHCsFh7BDl5nBApelOMgyGTHfDa9DXzYQ6z0Z8uWj6XpMZm7_awakiFNFf9w/s320/DSC09291.JPG" alt="" id="BLOGGER_PHOTO_ID_5306653700288019522" border="0" /></a><br /><br /><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >PREPARATION:</span><br />- Dry the mustard greens in the sun for an entire day, or until the vegetables dry and appear to have shrunk slightly. It's currently winter at my place so I placed them near the heater.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM5eXmzAEqbkrwyHSif5oZK5OTvk5L9XdvHDCI0P_k1-4P5JBy8rGg88r87DpJeJZi5dRUp6hD8F56FdhsHmhssCl-X0WefnfjyrCFXuJZf14V-mWHugiDABMI3fS53n1r35Kth0udN7g/s1600-h/DSC09287.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM5eXmzAEqbkrwyHSif5oZK5OTvk5L9XdvHDCI0P_k1-4P5JBy8rGg88r87DpJeJZi5dRUp6hD8F56FdhsHmhssCl-X0WefnfjyrCFXuJZf14V-mWHugiDABMI3fS53n1r35Kth0udN7g/s320/DSC09287.JPG" alt="" id="BLOGGER_PHOTO_ID_5306653695597599634" border="0" /></a><br />- Wash thoroughly,cut them into 2" length, then drain well<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJzu6V27DF_GUoJiY6i8jKsXc1htssLNizp1vSoNoNP6B-F1aUnG4-PtFE-bqzewgR7HrlM7oZyPtZ8Rll-9Ybu8QYoah0mS39iHVdxFibUtJlXwnNLY29uGxx-qLD2TV97TNZHGvVB4U/s1600-h/DSC09289.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJzu6V27DF_GUoJiY6i8jKsXc1htssLNizp1vSoNoNP6B-F1aUnG4-PtFE-bqzewgR7HrlM7oZyPtZ8Rll-9Ybu8QYoah0mS39iHVdxFibUtJlXwnNLY29uGxx-qLD2TV97TNZHGvVB4U/s320/DSC09289.JPG" alt="" id="BLOGGER_PHOTO_ID_5306653699656893826" border="0" /></a><br />- Cut the scallions into 4" length, mix the scallions and mustard greens together<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLbGb0DfcfAcv7nIYe8FpfLdGq_xR7tWVQn3nhdoQa-7StNkEVTNMYm73Q9OmR1nbKkYJDY_zogsy2q0PdBmsE1oJW0SbxXJ7x7AT3WD_xV0xe1jytPe4b_hcof8dTU4dnIQiI9nAk1yY/s1600-h/DSC09290.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLbGb0DfcfAcv7nIYe8FpfLdGq_xR7tWVQn3nhdoQa-7StNkEVTNMYm73Q9OmR1nbKkYJDY_zogsy2q0PdBmsE1oJW0SbxXJ7x7AT3WD_xV0xe1jytPe4b_hcof8dTU4dnIQiI9nAk1yY/s320/DSC09290.JPG" alt="" id="BLOGGER_PHOTO_ID_5306653697931303954" border="0" /></a><br />- In a large bowl, dissolve together water, salt, sugar, white vinegar, and crushed alum ( Keep the vegies green and crunchy) , it should taste salty, a little sour and just little sweet<br />- Place the vegies into the container, try to press it as hard as possible so they can absorb the saltiness easily<br />- Pour in the water mixture, sealed with the lid<br />- Place the container in a warm place for 3 days. After 3 days, transfer the greens and the liquid to jars and refrigerate. They will keep in the refrigerator for several months<br /><br />**Variation of Pickled Vegie<br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/E8YYrYJnD_M&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/E8YYrYJnD_M&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>♥ESTEE♥http://www.blogger.com/profile/05845190716584567801noreply@blogger.com0tag:blogger.com,1999:blog-6384148769647357811.post-720871914265583672009-02-22T18:50:00.000-08:002009-02-22T22:25:08.441-08:00Basic Sponge cake (2)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx-MPxw8-GxZnT6iuc8SpDoUJb8COMXCPs17ssttNKhSDJRXqVzAr723ktJhhrkJyCaF2gedJ5ZoUAV7WDKo6o9JKwkkJ3Q5MVO-wuA45zPFGy7BSTpcJOVq5mDtwlsZ52Ke0Rg5ungTc/s1600-h/DSC09334.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx-MPxw8-GxZnT6iuc8SpDoUJb8COMXCPs17ssttNKhSDJRXqVzAr723ktJhhrkJyCaF2gedJ5ZoUAV7WDKo6o9JKwkkJ3Q5MVO-wuA45zPFGy7BSTpcJOVq5mDtwlsZ52Ke0Rg5ungTc/s400/DSC09334.JPG" alt="" id="BLOGGER_PHOTO_ID_5305823912524059202" border="0" /></a><br />Adapted from <a href="http://khaitam.wordpress.com/2008/03/01/demo-banh-cu%E1%BB%99n/">Khai Tam's food blog</a><br />This cake uses whole egg's method and does not include baking powder,thus, suitable for birthday cake or swiss roll<br /><br /><span style="color: rgb(0, 0, 153);font-size:130%;" ><span style="font-weight: bold;">INGREDIENTS:</span></span><br />- 4 medium eggs<br />- 90-100g sugar<br />- 95g all purpose flour + 5gr corn starch, sifted ( or substitute with 100gr cake flour)<br />- 20gr melted butter/ oil<br />- vanilla (optional)<br /><br /><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >PREPARATION:</span><br />- Preheat the oven to 350F /180 C<br />- Beat eggs and sugar in a large mixing bowl in high heat for approx 4-5 minutes or until light and fluffy<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq8mmb16vBJ0f9vRp6jq0BCJSK4SUHBBTGeZfYFbnm2QW3LgmAA6INzgiht8IQWn6qCHuyqFh-46SnhKNcAzYjOYkdWde8fzouQ69s7ensy83Dl2RSGJNXAVrEHq11nGQrFict_Hba7wU/s1600-h/DSC09299.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq8mmb16vBJ0f9vRp6jq0BCJSK4SUHBBTGeZfYFbnm2QW3LgmAA6INzgiht8IQWn6qCHuyqFh-46SnhKNcAzYjOYkdWde8fzouQ69s7ensy83Dl2RSGJNXAVrEHq11nGQrFict_Hba7wU/s320/DSC09299.JPG" alt="" id="BLOGGER_PHOTO_ID_5305823581694511170" border="0" /></a><br />- Using the spatula, fold in flour gently enough for the eggs and flour to incorporate, don't over mix because the mixture will collapse,<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT5v8VI3kNzlD4s5GH5MAoEH6x_qlRyT1ldnFKqruZKPhoGyKhGRoXqy4NxhW8lRgCh8cLofKQpTG9F1LOZZ2hRV146wjd3nn89t1h1EdFnq_rwF0QJhuAKhEarbvZzOeuA0P8yrtr6DU/s1600-h/DSC09301.JPG"><img style="cursor: pointer; width: 320px; height: 227px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT5v8VI3kNzlD4s5GH5MAoEH6x_qlRyT1ldnFKqruZKPhoGyKhGRoXqy4NxhW8lRgCh8cLofKQpTG9F1LOZZ2hRV146wjd3nn89t1h1EdFnq_rwF0QJhuAKhEarbvZzOeuA0P8yrtr6DU/s320/DSC09301.JPG" alt="" id="BLOGGER_PHOTO_ID_5305823582774730194" border="0" /></a><br />- Add in melted butter and vanilla,mix well<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibyAPBnfRyM-Cdobn6CpZMKEHhudCAjINKFK9P9df00OZHMPZlxjk8wvKNiwLTAO6-ENEAz83RP15RFkQNnNlVaBgy8IFlGVQnhRdJxSvnnx4GqMpHAmJkUp4BLJ-M2L0cH1EZaspwrJc/s1600-h/DSC09302.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibyAPBnfRyM-Cdobn6CpZMKEHhudCAjINKFK9P9df00OZHMPZlxjk8wvKNiwLTAO6-ENEAz83RP15RFkQNnNlVaBgy8IFlGVQnhRdJxSvnnx4GqMpHAmJkUp4BLJ-M2L0cH1EZaspwrJc/s320/DSC09302.JPG" alt="" id="BLOGGER_PHOTO_ID_5305823585106442866" border="0" /></a><br />- Pour the batter into the greased pan,bake for 15-20 minutes or until the toothpick inserted and comes out clean<br />- Un-mold the cake, let it cool in the wire rack<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikRFoGFE26VV9CoAyLrW3agXWlWKy_t16TFogSq02JIocm1rytkM5lYFc8XsIwrF3x83Rt_n_l-YX6u7X3AukHsa7REJOUZ_K40L74BMKX9m3cvfQrF20COUBniulBP9D_AkQjPAfAtSw/s1600-h/DSC09335.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikRFoGFE26VV9CoAyLrW3agXWlWKy_t16TFogSq02JIocm1rytkM5lYFc8XsIwrF3x83Rt_n_l-YX6u7X3AukHsa7REJOUZ_K40L74BMKX9m3cvfQrF20COUBniulBP9D_AkQjPAfAtSw/s320/DSC09335.JPG" alt="" id="BLOGGER_PHOTO_ID_5305823590901587490" border="0" /></a><br /><br />Illustrating video<br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/n0CL86BhmRE&hl=en&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/n0CL86BhmRE&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>♥ESTEE♥http://www.blogger.com/profile/05845190716584567801noreply@blogger.com0tag:blogger.com,1999:blog-6384148769647357811.post-63735087761383971052009-02-19T18:40:00.000-08:002009-02-19T19:14:58.328-08:00Spicy baby clams with rice cracker(Hến xúc bánh đa)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1jf-jQZT9bUyQy355HMsFSTDTIwqwN-T1W6885BfVfpyYqAn6RAgNgLerRnCMKgeBYeWRRXtIql7G4G5Q-rLKGxjnCQt9t5nLao9-z3n_Xp8ptV8cPInnWwqG1kl1qC3Eu50P6YtkHGg/s1600-h/H%E1%BA%BFn+x%C3%BAc+b%C3%A1nh+%C4%91a.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1jf-jQZT9bUyQy355HMsFSTDTIwqwN-T1W6885BfVfpyYqAn6RAgNgLerRnCMKgeBYeWRRXtIql7G4G5Q-rLKGxjnCQt9t5nLao9-z3n_Xp8ptV8cPInnWwqG1kl1qC3Eu50P6YtkHGg/s400/H%E1%BA%BFn+x%C3%BAc+b%C3%A1nh+%C4%91a.JPG" alt="" id="BLOGGER_PHOTO_ID_5304711453022274034" border="0" /></a>This appetizer/snack is very expensive in the restaurants ( about $7 for a tiny bowl).Since I found that frozen mini clams in available the market, I was drooling. So I went of with one pack and finish up everything in one night =D Although it's not as good as the one I tried in the restaurants ( because they had a very special house sauce to have with), it indeed satisfies my craving for clams. Besides, I discovered something really interesting from my uncle (again! ). As I can never finish up the Vietnamese coriander and I thought fresh vegies cannot be store in a long time,they usually end up in the rubbish bin . The other day I came to my uncle house to have some Fetal duck egg(hột vịt lộn) and saw very fresh coriander. My uncle said if they are dead, soak them in cold water for several hours . It's true!<br />It's my withered coriander just bought from the market<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nl5OQx5bgSuXg7-SuOB8c0burHIeQmNoeOwPVURWXjk-sJOTlj8S2XvE7X2UL8kNn6uDbdM_eN2djtsP9MVdkKeQbortKhEXQYiZN0jjTSF5RWfOyepX8cZo8WbXXiS2Aa0ozTj5_Po/s1600-h/DSC09254.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nl5OQx5bgSuXg7-SuOB8c0burHIeQmNoeOwPVURWXjk-sJOTlj8S2XvE7X2UL8kNn6uDbdM_eN2djtsP9MVdkKeQbortKhEXQYiZN0jjTSF5RWfOyepX8cZo8WbXXiS2Aa0ozTj5_Po/s320/DSC09254.JPG" alt="" id="BLOGGER_PHOTO_ID_5304710105701560706" border="0" /></a><br />After soaking in water<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZHPZfduFmNSl6n-yrmnGMjEHA8RNyFlkPAtUwtWouP6xYiqFSeK3cDxwl8p6MGs5UOwVkYm6NGB_XCfV2WBHmnbgKCZ2hhL_r2Tn_KF2HAWYfZJxUn0s7JkZnI01k8vhpDR3yNwPJt8/s1600-h/DSC09273.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZHPZfduFmNSl6n-yrmnGMjEHA8RNyFlkPAtUwtWouP6xYiqFSeK3cDxwl8p6MGs5UOwVkYm6NGB_XCfV2WBHmnbgKCZ2hhL_r2Tn_KF2HAWYfZJxUn0s7JkZnI01k8vhpDR3yNwPJt8/s320/DSC09273.JPG" alt="" id="BLOGGER_PHOTO_ID_5304710661606156690" border="0" /></a><br /><br /><span style="color: rgb(0, 0, 153);font-size:130%;" ><span style="font-weight: bold;">INGREDIENTS:</span></span><br />- 1 pack ( 200gr) frozen mini clams,thawed<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1Fs9jO6K2Xu-GqqdgoEmaaWsMzZVQ0C8eP5os_sb7QheTnJVr-q1G3HWGuVu5bC-VWOIxaHVnIG1cwQgddQmGdBMlCW-NGVuVPB1-jih__JXxIP0YVS4dqpu2872nX7SnEeZ_XcJGsE/s1600-h/DSC09253.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1Fs9jO6K2Xu-GqqdgoEmaaWsMzZVQ0C8eP5os_sb7QheTnJVr-q1G3HWGuVu5bC-VWOIxaHVnIG1cwQgddQmGdBMlCW-NGVuVPB1-jih__JXxIP0YVS4dqpu2872nX7SnEeZ_XcJGsE/s320/DSC09253.JPG" alt="" id="BLOGGER_PHOTO_ID_5304710110201222130" border="0" /></a><br />- Shallot, garlic, onion, 3 small chilies<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk-_uQHwxEdeJswRHK9K9jf72fsPbEIYz9qx2fnpwxirvPKMOAhy7rwdcoIH1WkJ-F86TVGzJAJt6Ab9-nyjhl8JDUwUaJuwh-sf1CHkhED8GlZOyi6NlWQAvBFm2UBbtPb4DO8CY3I8Y/s1600-h/DSC09255.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk-_uQHwxEdeJswRHK9K9jf72fsPbEIYz9qx2fnpwxirvPKMOAhy7rwdcoIH1WkJ-F86TVGzJAJt6Ab9-nyjhl8JDUwUaJuwh-sf1CHkhED8GlZOyi6NlWQAvBFm2UBbtPb4DO8CY3I8Y/s320/DSC09255.JPG" alt="" id="BLOGGER_PHOTO_ID_5304710104845218802" border="0" /></a><br />- Vietnamese Coriander,thinly sliced<br />- Roasted peanut,grinded<br />- 1 sesame rice crackers, toasted ( or eventually microwave for 1-2 minutes)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuXhqQgVJnMBwziBI8KCg524uJLaFLE9RcPqirCYC7RGHdTpSQPYtvi80-cc8up57YQJbvAHSwbcKGUZ1gLPfrwmIdfwra9KiBBix8F0Hfs_PI-bzTB-wHn7c9SP3XRvxw4u-EHmSKmOU/s1600-h/DSC09264.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuXhqQgVJnMBwziBI8KCg524uJLaFLE9RcPqirCYC7RGHdTpSQPYtvi80-cc8up57YQJbvAHSwbcKGUZ1gLPfrwmIdfwra9KiBBix8F0Hfs_PI-bzTB-wHn7c9SP3XRvxw4u-EHmSKmOU/s320/DSC09264.JPG" alt="" id="BLOGGER_PHOTO_ID_5304710663613637426" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy-VmIXc2c6AZQMIhfFRYC4pz_aUe6CQilnYKY1DHGKSVtZuw0JkC0cNZPVw1BVEfrpWraQcaxgC7aYUC24fEW0Diy2Wk79EWF3k8p0Uuuvl94_Jqzwm2zh8QifDF7aya36kL7ldLZ8BM/s1600-h/DSC09265.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy-VmIXc2c6AZQMIhfFRYC4pz_aUe6CQilnYKY1DHGKSVtZuw0JkC0cNZPVw1BVEfrpWraQcaxgC7aYUC24fEW0Diy2Wk79EWF3k8p0Uuuvl94_Jqzwm2zh8QifDF7aya36kL7ldLZ8BM/s320/DSC09265.JPG" alt="" id="BLOGGER_PHOTO_ID_5304710664373506098" border="0" /></a><br />- Fish sauce, seasoning powder, salt, olive oil<br /><br /><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >PREPARATION:</span><br />- Rinse the clams to get rid of any sand, drain well.<br />- In a medium pot, heat oil over high flame, add shallot, garlic and onion until they turn yellow.<br />- Add in clam and stir well . Seasoning with fish sauce, seasoning powder and salt.<br />- Continue to stir for additional 2 minutes or until the clams get a bit dry.<br />- Add vietnamese coriander, chili pepper and mix well. Sprinkle with roasted peanut,serve with toasted sesame rice cracker.♥ESTEE♥http://www.blogger.com/profile/05845190716584567801noreply@blogger.com0tag:blogger.com,1999:blog-6384148769647357811.post-33263028273252248612009-02-11T22:05:00.000-08:002009-02-13T16:53:39.701-08:00Vietnamese Dipping Fish Sauce(Nước mắm chấm)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxoMMkloXiWqzEcP0TaONPo9WKSON9K8nqluNFca_6-zckIXahQPP6HuIesmIaeiRSG8hZlxUHR9a6vZh85EFEuDZXNr9OyWt5dlxmCerUD6fLRscLiLtdkNskz3BHWYM8Qe2p8esPtKw/s1600-h/DSC09011.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 285px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxoMMkloXiWqzEcP0TaONPo9WKSON9K8nqluNFca_6-zckIXahQPP6HuIesmIaeiRSG8hZlxUHR9a6vZh85EFEuDZXNr9OyWt5dlxmCerUD6fLRscLiLtdkNskz3BHWYM8Qe2p8esPtKw/s400/DSC09011.JPG" alt="" id="BLOGGER_PHOTO_ID_5301802620519955266" border="0" /></a><br />When it comes to make this dipping sauce, I am the worse. No matter how many times I practice, the taste never turns out right, sometimes too sour, other times too salty. Really, it's not easy as it seems to be. Failing making the right sauce will eventually end up with the bad dish. Therefore, I decided to visit my uncle's house for a lesson today. He's an excellent cook;of course,an expert in dipping sauce.Luckily, I brought the measured cups along so both of us can have some fun experiments together( the reason is that my uncle usually makes the sauce by tasting and estimating only). Here are some notes that can be reviewed:<br /><br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 0);">1/</span> Fish sauce for dipping sauce is normally saltier than the fish sauce for cooking. It can be seen by a darker color with a very high sodium contained ( normally 1490~1560mg) while the cooking sauce has a very light color with lower sodium ( approx 1420mg). Thus, the saltier the sauce is, the more water needed when making dipping sauce.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii1SWs-o7KULPGc14YV2-1wM5Up-QovoxJEZRdn5B25WGuom9VUnbvRY9I_LqK1M7i6RwxUyxJenjI2C5246rab0BnXxXl0eBd1gNvtBINy7zlvL1-C5_xmiKerLzt8Bq6xXIjXke2pXU/s1600-h/DSC09005.JPG"><img style="cursor: pointer; width: 267px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii1SWs-o7KULPGc14YV2-1wM5Up-QovoxJEZRdn5B25WGuom9VUnbvRY9I_LqK1M7i6RwxUyxJenjI2C5246rab0BnXxXl0eBd1gNvtBINy7zlvL1-C5_xmiKerLzt8Bq6xXIjXke2pXU/s320/DSC09005.JPG" alt="" id="BLOGGER_PHOTO_ID_5301802033065869426" border="0" /></a><br /><br /><span style="font-style: italic; font-weight: bold; color: rgb(102, 0, 0);">2/</span> The balance in the amount of water, fish sauce, sugar, and lime juice in the sauce will create flotation when putting chopped garlics and chilies.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiohM5al80SnULKnJy6hdK_SPYbGP1ccaltizYVw7hIQ8qoj3JykR6rlVs5blkoWDoizJKr0DXO7CHl6QgAUKVrL3r4U-s8Q5MVi5XbvheKC8iUefIoaWh1d7zic06XYxKWPKOCGvefCdc/s1600-h/DSC09004.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiohM5al80SnULKnJy6hdK_SPYbGP1ccaltizYVw7hIQ8qoj3JykR6rlVs5blkoWDoizJKr0DXO7CHl6QgAUKVrL3r4U-s8Q5MVi5XbvheKC8iUefIoaWh1d7zic06XYxKWPKOCGvefCdc/s320/DSC09004.JPG" alt="" id="BLOGGER_PHOTO_ID_5301801328278323490" border="0" /></a><br /><br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 0);">3/ </span>Too much garlic will result in pungent smell<br /><br />****The dipping sauce recipe my uncle showed me is for serving with the dishes that contain vermicelli,crepe, <a href="http://pinkiefoodblog.blogspot.com/2008/08/vietnamese-round-rice-cakebnh-kht.html">rice cakes</a> and <a href="http://pinkiefoodblog.blogspot.com/2007/03/vietnamese-rice-cake-rollbnh-cun.html">rolls</a>.The fish sauce we used is the one that contains 1490gm sodium. This sauce tastes good for my standard, anyway, you can adjust the amount to suit your taste.<br /><br /><span style="color: rgb(0, 0, 153);font-size:130%;" ><span style="font-weight: bold;">INGREDIENTS</span></span>: ( using 1/3 cup measurement)<br />- 5/3 cup water ( if you refer a lighter taste, go for 4/3 cup water and 1/3 cup fish sauce)<br />- 2/3 cup fish sauce<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAq6EqnQ2eczh98WmpiPwIcb20x7XVgomEn0vr7wfFHH2Ill9qip7_TvXuzaFhR8m4yTgDJagi4k1Ko2bunTRTjhyXbAKMFiB5dnAOUyqH8fZMAB-s1y16qcGfVLDvcro3vzZR8Cmc32Q/s1600-h/DSC09001.JPG"><img style="cursor: pointer; width: 194px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAq6EqnQ2eczh98WmpiPwIcb20x7XVgomEn0vr7wfFHH2Ill9qip7_TvXuzaFhR8m4yTgDJagi4k1Ko2bunTRTjhyXbAKMFiB5dnAOUyqH8fZMAB-s1y16qcGfVLDvcro3vzZR8Cmc32Q/s320/DSC09001.JPG" alt="" id="BLOGGER_PHOTO_ID_5301801319005655618" border="0" /></a><br />- 1/3 cup + 1tsp sugar<br />- 1/6 cup ( = 1tbsp) lime juice<br />- 2-3 cloves of garlic<br />- 1 tsp chili sauce<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-kA41LsMhJ3qM39qnpwoOU0_tIafDSFqh7wBDzFnuWbdSKmyiaOsTRc_1Wl72Ou9LuV66GXxvsNfeR3F97a5Pye9TXdtpv79umeoHizwHBFYqFeT0ECZDsi8ntNyJZ-nPa2V9Z55emw/s1600-h/DSC09002.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-kA41LsMhJ3qM39qnpwoOU0_tIafDSFqh7wBDzFnuWbdSKmyiaOsTRc_1Wl72Ou9LuV66GXxvsNfeR3F97a5Pye9TXdtpv79umeoHizwHBFYqFeT0ECZDsi8ntNyJZ-nPa2V9Z55emw/s320/DSC09002.JPG" alt="" id="BLOGGER_PHOTO_ID_5301801317152080690" border="0" /></a><br />- 1-2 small chilie<br /><br /><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >PREPARATION:</span><br />- In a bowl, mix together water and fish sauce, test the saltiness by tasting.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjb7lLlNks6ZNOsd9toWkHCmFAqd52WK82WSCagQ323LeF0WASDlqkUkCYT0TeinU1p6gS9zLtnW4NoC8aYWiM7ayGAo6uwlufRP44-PahhLxRfBay9HFS4RksRl8GfwcKXhAzXgHg3uQ/s1600-h/DSC09000.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjb7lLlNks6ZNOsd9toWkHCmFAqd52WK82WSCagQ323LeF0WASDlqkUkCYT0TeinU1p6gS9zLtnW4NoC8aYWiM7ayGAo6uwlufRP44-PahhLxRfBay9HFS4RksRl8GfwcKXhAzXgHg3uQ/s320/DSC09000.JPG" alt="" id="BLOGGER_PHOTO_ID_5301801324580387170" border="0" /></a><br />- Dissolve sugar, then lime juice, test again to see if it satisfies your taste<br />- Add in pressed garlic,chilies and chili sauce<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAGqcm27trkuHqTGIBXHx2msp4CjPJlUze8TYIILCKUGQLZBEGBpPpTNajDt_sPIlAQzxeeUTFYk62XDegpiP2UH0QqcixCPLnGkqubPc_K8uCFVvAFwfJFYcHNB7ZEnhuLkrj1Kjwv4Y/s1600-h/DSC09003.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAGqcm27trkuHqTGIBXHx2msp4CjPJlUze8TYIILCKUGQLZBEGBpPpTNajDt_sPIlAQzxeeUTFYk62XDegpiP2UH0QqcixCPLnGkqubPc_K8uCFVvAFwfJFYcHNB7ZEnhuLkrj1Kjwv4Y/s320/DSC09003.JPG" alt="" id="BLOGGER_PHOTO_ID_5301801323490327554" border="0" /></a><br />- Store in an air-tight container<br />- It can be kept refrigerated for more than one month♥ESTEE♥http://www.blogger.com/profile/05845190716584567801noreply@blogger.com0tag:blogger.com,1999:blog-6384148769647357811.post-46596100871866236402009-02-11T21:22:00.000-08:002009-02-13T16:56:19.651-08:00Steamed banana cake with coconut milk(Bánh chuối hấp nước cốt dừa)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1B8Y1GCGCies-s7WONXH1FVp8XHoXRT3q6xatHKaeoVgH6wIc5Eo97rgSsCkzzzr3uqhK8FGpLQU7hoFNkaIiohI4YgJYlKJXu0ZcCHImLYfkf2soGA1KJ1AHKPYiq2pwmEFTjbcXACE/s1600-h/DSC09017.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1B8Y1GCGCies-s7WONXH1FVp8XHoXRT3q6xatHKaeoVgH6wIc5Eo97rgSsCkzzzr3uqhK8FGpLQU7hoFNkaIiohI4YgJYlKJXu0ZcCHImLYfkf2soGA1KJ1AHKPYiq2pwmEFTjbcXACE/s400/DSC09017.JPG" alt="" id="BLOGGER_PHOTO_ID_5301782366713703218" border="0" /></a><br />Adapted from <a href="http://images.google.com/imgres?imgurl=http://img520.imageshack.us/img520/4894/img1030dg1.jpg&imgrefurl=http://community.vietfun.com/showthread.php%3Ft%3D566072&usg=__RECj48q9vJKo5P5fWLrUVFXOrbM=&h=480&w=640&sz=103&hl=en&start=10&um=1&tbnid=Tje2TzQl3UkQFM:&tbnh=103&tbnw=137&prev=/images%3Fq%3Db%25C3%25A1nh%2Bchu%25E1%25BB%2591i%2Bh%25E1%25BA%25A5p%26um%3D1%26hl%3Den%26sa%3DN">Vietfun forum</a><br /><span style="color: rgb(0, 0, 153);font-size:130%;" ><span style="font-weight: bold;">INGREDIENTS:</span></span><br /><span style="font-style: italic; font-weight: bold; color: rgb(0, 153, 0);">*For steamed banana cake:</span><br />- 5 bananas<br />- 1 cup tapioca starch<br />- 2tbsp rice flour<br />- 1/3 cup sugar<br />- 1/4 cup water (approx.)<br />- 1tsp salt<br />- vanilla, yellow food color (optional)<br /><br /><span style="color: rgb(0, 153, 0); font-style: italic; font-weight: bold;">*For coconut milk</span><br />- 200ml coconut milk<br />- 1pinch salt<br />- 2tbsp tapioca pearls ( boil for 15 minutes, rinse through cold water and drain)<br />- 1 tsp tapioca flour + 3 tsp water<br /><br /><span style="font-weight: bold; font-style: italic; color: rgb(0, 153, 0);">*Garnish:</span><br />- Roasted peanuts and toasted sesame seeds<br /><br /><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >PREPARATION:</span><br /><span style="font-weight: bold; font-style: italic; color: rgb(0, 153, 0);">*For the cake:</span><br />- Slice the bananas<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkAapouEOH-S5xR6CDOATUUjSLuQ0bFVG2dZiIY4tYaFp9LK-Km8yuwJC5ic04nbFqaqvhC9R7Yc7QIQsbfXxTyi6qCAuy1-X87S7IZNyfPcMJoD5PBu-9sSw8zpv7N9k8ITIVFV8tXGE/s1600-h/DSC08993.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkAapouEOH-S5xR6CDOATUUjSLuQ0bFVG2dZiIY4tYaFp9LK-Km8yuwJC5ic04nbFqaqvhC9R7Yc7QIQsbfXxTyi6qCAuy1-X87S7IZNyfPcMJoD5PBu-9sSw8zpv7N9k8ITIVFV8tXGE/s320/DSC08993.JPG" alt="" id="BLOGGER_PHOTO_ID_5301781630297896338" border="0" /></a><br />- Mix together all the dry ingredients<br />- Add in water+ yellow food color and stir well<br />- Stir in sliced banana<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3fHCc9F8uqA0iGRNo6s86sSaaWxelp3dUdnf-Wc_fA0ZG0R7nrOKjgAlWK0QDljAhQU9ihoYmFBJ7IDNR6NTxD6xosi3oXo_Vr2TkKx8gyo6F-Rh691sYg5FW7JmiKDX-nFZYjt0Z3SQ/s1600-h/DSC08997.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3fHCc9F8uqA0iGRNo6s86sSaaWxelp3dUdnf-Wc_fA0ZG0R7nrOKjgAlWK0QDljAhQU9ihoYmFBJ7IDNR6NTxD6xosi3oXo_Vr2TkKx8gyo6F-Rh691sYg5FW7JmiKDX-nFZYjt0Z3SQ/s320/DSC08997.JPG" alt="" id="BLOGGER_PHOTO_ID_5301781628228056578" border="0" /></a><br />- Pour the batter in the greased pan around 3-4" thick<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUmFTds_bQo6GmJfX3faRtnS9_TmNwrP1xAuEIlSRaMVuN_e9k1ncd4cSG62iSujz7Q9HEI1YfeXMawTsGHALFvFZo_FISkxMnUJAKwsG_JtO312qhgaOXRUXbV68cfnoHD4uknK3MjKU/s1600-h/DSC08998.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUmFTds_bQo6GmJfX3faRtnS9_TmNwrP1xAuEIlSRaMVuN_e9k1ncd4cSG62iSujz7Q9HEI1YfeXMawTsGHALFvFZo_FISkxMnUJAKwsG_JtO312qhgaOXRUXbV68cfnoHD4uknK3MjKU/s320/DSC08998.JPG" alt="" id="BLOGGER_PHOTO_ID_5301781628857014082" border="0" /></a><br />-Steam for 45 minutes or until the cake turns clear<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-alNYbWtKa1r6D0mUcKOjczXQQRVwyOitSSJnOI7i452qsYVxG9HFSSvbLBznN6qw1fcWGKztf37J7Y1xN6kwY9oH2cVFSDlQzP_h5ghZlA67koL-LUzRnTobFNmmj25Y51gFlV1vgFA/s1600-h/DSC08999.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-alNYbWtKa1r6D0mUcKOjczXQQRVwyOitSSJnOI7i452qsYVxG9HFSSvbLBznN6qw1fcWGKztf37J7Y1xN6kwY9oH2cVFSDlQzP_h5ghZlA67koL-LUzRnTobFNmmj25Y51gFlV1vgFA/s320/DSC08999.JPG" alt="" id="BLOGGER_PHOTO_ID_5301781633022179026" border="0" /></a><br />- Take out,leave to cool and cut into small cubes<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidfb5066Eo1t07kOeoRUK4JmTtS5cRCRSE3hw732VcdW3e0otUBThuv4GpyA1r8msWonsXswDswT0ceSnP2rAuYSx0Z_1o95drf0lrqg4dQNduX34oxvEmagtppEIUOCElGxkbmhrNZKo/s1600-h/DSC09010.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidfb5066Eo1t07kOeoRUK4JmTtS5cRCRSE3hw732VcdW3e0otUBThuv4GpyA1r8msWonsXswDswT0ceSnP2rAuYSx0Z_1o95drf0lrqg4dQNduX34oxvEmagtppEIUOCElGxkbmhrNZKo/s320/DSC09010.JPG" alt="" id="BLOGGER_PHOTO_ID_5301782226025481330" border="0" /></a><br /><br /><span style="font-weight: bold; font-style: italic; color: rgb(0, 153, 0);"> *For the coconut milk:</span><br />- In a small sauce pan, boil the coconut milk, gradually pour in tapioca mixture and stir well until the coconut gets thiken, add in tapioca pearls<br /><span style="font-size:130%;"><br /> </span><span style="font-weight: bold; font-style: italic; color: rgb(0, 153, 0);">*Serving:</span><br />- Place the banana cubes into dessert dish<br />- Pour in coconut mixture<br />- Sprinkle with roasted peanuts and toasted sesame seeds♥ESTEE♥http://www.blogger.com/profile/05845190716584567801noreply@blogger.com1tag:blogger.com,1999:blog-6384148769647357811.post-56107257415537331912009-02-10T02:54:00.000-08:002009-02-11T02:57:57.240-08:00Pickled Carrots and Daikon( Đồ chua)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSxOpHQkWKL7EkuMg307cg-8FpATpio0JkmVAQG6V9-Pinps3wZrr9JPx0V2u0NWEQ644kpw8WszGaKxtIGMVgB-ZPG97D5PuhpbkbIpDYrw0J2znq6nECrS63zozihejqSlZPCwlffyY/s1600-h/DSC08984.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 309px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSxOpHQkWKL7EkuMg307cg-8FpATpio0JkmVAQG6V9-Pinps3wZrr9JPx0V2u0NWEQ644kpw8WszGaKxtIGMVgB-ZPG97D5PuhpbkbIpDYrw0J2znq6nECrS63zozihejqSlZPCwlffyY/s400/DSC08984.JPG" alt="" id="BLOGGER_PHOTO_ID_5301125554409215986" border="0" /></a><br /><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS:</span><br />- 1 medium sized daikon<br />- 4 small sized carrots<br />- 4-6 cloves of garlic,peeled<br />- 1-3 chilies<br />- 2 tsp salt + 2 tsp sugar (for marinate)<br />- 1/4 cup white sugar<br />- 1 cup white vinegar<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNk8yiNR78m-1brJXMtvOfYHGbAcSVJb6LxysmySILZZnh5gVm3wTRhXD57MiBF7So9Lm-ls8Km2SWkZ4bjcLcw8t8Ler2Ws4SEXAiXwVvzgeqRODaeNFmhFzH_08pZlNmaFA8ql1v58s/s1600-h/DSC08990.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNk8yiNR78m-1brJXMtvOfYHGbAcSVJb6LxysmySILZZnh5gVm3wTRhXD57MiBF7So9Lm-ls8Km2SWkZ4bjcLcw8t8Ler2Ws4SEXAiXwVvzgeqRODaeNFmhFzH_08pZlNmaFA8ql1v58s/s320/DSC08990.JPG" alt="" id="BLOGGER_PHOTO_ID_5301492312710856482" border="0" /></a><br />- 3 cup warm water<br />- 1 tight container/ jar<br /><br /><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >PREPARATION:</span><br />- Julienning/shredding/slicing carrots and daikon<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5sRjwlCsBOK9zrysBudVDoLtf6QGIq4p_U0DGBtqafpNZ592Bxi1ocfbwnIZ1fAyUDgJndMf5-DW9LaHzlgn9H0Qu2TChAMYhUEkMxi0vFso1bIAUm5DjHiohz5TIjP56ktsuj1GNxtY/s1600-h/DSC08951.JPG"><img style="cursor: pointer; width: 320px; height: 245px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5sRjwlCsBOK9zrysBudVDoLtf6QGIq4p_U0DGBtqafpNZ592Bxi1ocfbwnIZ1fAyUDgJndMf5-DW9LaHzlgn9H0Qu2TChAMYhUEkMxi0vFso1bIAUm5DjHiohz5TIjP56ktsuj1GNxtY/s320/DSC08951.JPG" alt="" id="BLOGGER_PHOTO_ID_5301125133242110114" border="0" /></a><br />- Or eventually making some cutie little flowers of your choice<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnMoZZVZbhyphenhyphenb-qnfuEYTbNN4mZwn9xTlDIvClxDlANulpl5KFThP5ROwEFYsyBq7hFmP1Sn9fuD4RZDpSpmdSxynVOyULwyoJoaKjVsk0mQ0SXT2rFtDVJN1htaazOpQv1YNXLGnb5llE/s1600-h/DSC08952.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnMoZZVZbhyphenhyphenb-qnfuEYTbNN4mZwn9xTlDIvClxDlANulpl5KFThP5ROwEFYsyBq7hFmP1Sn9fuD4RZDpSpmdSxynVOyULwyoJoaKjVsk0mQ0SXT2rFtDVJN1htaazOpQv1YNXLGnb5llE/s320/DSC08952.JPG" alt="" id="BLOGGER_PHOTO_ID_5301125279102899666" border="0" /></a><br />- Toss them with 2tsp salt+2tsp sugar and let sit for 1-3 hours<br />- Dissolve together sugar, vinegar and warm water<br />- Squeeze the vegetable to get rid of exceed water and put into the container, along with peeled garlic and chilies<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOytoiHRO4zJ33NWPMaVWXqbo0d8_kEhAFz6keN0P-49o4MxZWNRzFK_KyoeNfSTms6zi33N4LURzrPlc3ssdbkmGNmBhBH3lHXa3VlEhAuWhbdJEUHjWyVZk2kVIboeKZNhSBYAqTNws/s1600-h/DSC08979.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOytoiHRO4zJ33NWPMaVWXqbo0d8_kEhAFz6keN0P-49o4MxZWNRzFK_KyoeNfSTms6zi33N4LURzrPlc3ssdbkmGNmBhBH3lHXa3VlEhAuWhbdJEUHjWyVZk2kVIboeKZNhSBYAqTNws/s320/DSC08979.JPG" alt="" id="BLOGGER_PHOTO_ID_5301125278718532658" border="0" /></a><br />- Pour the brine into the jar filled with vegetables. Close the lid.<br />- Marinate for 2-3 hours or overnight( if need to be served in a hurry)<br />- Best use after 2 days<br />- The pickle can be kept refrigerated for at least 1 month.♥ESTEE♥http://www.blogger.com/profile/05845190716584567801noreply@blogger.com0tag:blogger.com,1999:blog-6384148769647357811.post-57439214468294168232009-02-08T18:26:00.000-08:002009-02-08T18:50:34.352-08:00Rice Flakes Mixed (Cốm dẹp trộn dừa)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlxvpY7oxYmY39HztIWNk1uPFFJdqlDJt8z_m5ngqmQrTiFSYZvwIoEjETb1FGVG6VjFJNFoD2SX0F4LYqFArsJ07-Ss__JwzqTNdoaQMqQYN9tI2Dctdm0_nqqyr-KJiIf2vfN3JwNrQ/s1600-h/DSC08948.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlxvpY7oxYmY39HztIWNk1uPFFJdqlDJt8z_m5ngqmQrTiFSYZvwIoEjETb1FGVG6VjFJNFoD2SX0F4LYqFArsJ07-Ss__JwzqTNdoaQMqQYN9tI2Dctdm0_nqqyr-KJiIf2vfN3JwNrQ/s400/DSC08948.JPG" alt="" id="BLOGGER_PHOTO_ID_5300624127773669186" border="0" /></a><br /><span style="color: rgb(0, 0, 102);font-size:130%;" ><span style="font-weight: bold;">INGREDIENTS:</span></span> (serving 5)<br />- 1 pack (250gr) rice flakes<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxakLFdFjeLn7I8UzMMUSuPEqzZlrPQ3pQFx8lLuOABZJvSA_LkMgo00pnpZUgbP8nI4UQO1lajiYadzOxcuO-2r1g3ejmtC-DTT6g02bmkwrK2N2hAE67tOl91ZC7_RsWOTsd9Ou6vWE/s1600-h/DSC08941.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxakLFdFjeLn7I8UzMMUSuPEqzZlrPQ3pQFx8lLuOABZJvSA_LkMgo00pnpZUgbP8nI4UQO1lajiYadzOxcuO-2r1g3ejmtC-DTT6g02bmkwrK2N2hAE67tOl91ZC7_RsWOTsd9Ou6vWE/s320/DSC08941.JPG" alt="" id="BLOGGER_PHOTO_ID_5300622995584513138" border="0" /></a><br />- 100gr freshly grated coconut<br />- 100ml coconut milk<br />- 70-100gr sugar<br />- 2 tbsp pandan juice/ 2 drops of pandan extract/ pandan essence<br /><br /><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >PREPARATION:</span><br />- Quickly rinse the rice flakes in cold water and drain for 30 minutes<br />- In small pot, boil together coconut milk,sugar, and pandan juice<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRDatMdNECej7w3mt08bF_7u1u2JDu0ofIN4hDFnwHz3ffX2TgGemvu1ilICDwr-T2g86yj_pwsNqFqt5McL9FCvjZuJnqhqEZhECdguf3x8s49I302s5zpJB2s175Gfy0cXaul_Jwpv0/s1600-h/DSC08943.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRDatMdNECej7w3mt08bF_7u1u2JDu0ofIN4hDFnwHz3ffX2TgGemvu1ilICDwr-T2g86yj_pwsNqFqt5McL9FCvjZuJnqhqEZhECdguf3x8s49I302s5zpJB2s175Gfy0cXaul_Jwpv0/s320/DSC08943.JPG" alt="" id="BLOGGER_PHOTO_ID_5300622996621383330" border="0" /></a><br />- Transfer the rice flakes to a large flat surface( I used baking tray), gradually add in coconut mixture ( one tablespoon at a time) and stir well using a pair of chopsticks and a spoon.Stop adding the coconut when the flakes taste a little chewy.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4dZQR5oTZCJ5n6gCfm7rSZ54b_h24YVkWQ18HHqraqpTtVzWpm2dutGwC9t8LUDg7ybQtAHuh860uPmTgKgR_dr4y49YchsFRZTTTArDOch_oiSNoOTjWuxLayQCSV9UgEqVY2oWVUxo/s1600-h/DSC08942.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4dZQR5oTZCJ5n6gCfm7rSZ54b_h24YVkWQ18HHqraqpTtVzWpm2dutGwC9t8LUDg7ybQtAHuh860uPmTgKgR_dr4y49YchsFRZTTTArDOch_oiSNoOTjWuxLayQCSV9UgEqVY2oWVUxo/s320/DSC08942.JPG" alt="" id="BLOGGER_PHOTO_ID_5300622993959253698" border="0" /></a><br />- Add in grated coconut and mix well<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0h7vzUorRvVvmBS2SmQObvg5CkTzQD_xjiX4Esf9-zNGBdOF7foNOLwUWWwSiFQB0qWdYOgaXnL4308vdpYVA8Pz8t-ILirWneWvP1Q8eMRCgoZbmHIuqzHWgb_d_7G1ohLaBbRlgHo/s1600-h/DSC08944.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0h7vzUorRvVvmBS2SmQObvg5CkTzQD_xjiX4Esf9-zNGBdOF7foNOLwUWWwSiFQB0qWdYOgaXnL4308vdpYVA8Pz8t-ILirWneWvP1Q8eMRCgoZbmHIuqzHWgb_d_7G1ohLaBbRlgHo/s320/DSC08944.JPG" alt="" id="BLOGGER_PHOTO_ID_5300622998325309954" border="0" /></a><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/OcL5xmCa-wA&hl=en&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/OcL5xmCa-wA&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>♥ESTEE♥http://www.blogger.com/profile/05845190716584567801noreply@blogger.com3tag:blogger.com,1999:blog-6384148769647357811.post-34520114974659893812009-01-29T23:55:00.000-08:002009-02-08T19:19:51.161-08:00Home-made Soymilk(Sữa đậu nành)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJYOPK9ElLjWd62yl4Rf7G56cfGL7YOx8CM666ORkPeY0AZAsFn2TeNn5VQur53wSi1vNQPW0yQRCl3HEo_8VWED-W89g9muBllnorjD4SSbC65ZlvVshc7v2bkfN-m4MqE2Sz4QBhqM/s1600-h/DSC08674.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJYOPK9ElLjWd62yl4Rf7G56cfGL7YOx8CM666ORkPeY0AZAsFn2TeNn5VQur53wSi1vNQPW0yQRCl3HEo_8VWED-W89g9muBllnorjD4SSbC65ZlvVshc7v2bkfN-m4MqE2Sz4QBhqM/s400/DSC08674.JPG" alt="" id="BLOGGER_PHOTO_ID_5296995010626202418" border="0" /></a><br /><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS</span>:<br />- 2 cups soy beans<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhvP4R6e6GhH-PtcLZAGfdHsEB_brPmfwDKZwe5uVxJmN9JsHiYtZlH91cdyrD98tZx1IF2OOpO9E0-7nWnLDWhb6EIz30YdJBMXZIUuUz1wxUpw-v-yeXSsn4ZtkvRANiwfm4jmYP0w/s1600-h/DSC08640.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhvP4R6e6GhH-PtcLZAGfdHsEB_brPmfwDKZwe5uVxJmN9JsHiYtZlH91cdyrD98tZx1IF2OOpO9E0-7nWnLDWhb6EIz30YdJBMXZIUuUz1wxUpw-v-yeXSsn4ZtkvRANiwfm4jmYP0w/s320/DSC08640.JPG" alt="" id="BLOGGER_PHOTO_ID_5296994499341431330" border="0" /></a><br />- 4 cups water<br />- pandan leaves (optional)<br />-sugar<br />- cheesecloth<br /><br /><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >PREPARATION:</span><br />- Soak soy beans in water for several hours or overnight<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaKYfcQUjmYxFIjLYYzTr26mmMa5SuNCBlghgEqYj-UohNr2Eb382wtIAwHdJyG8r1S1wyhQZldz54adlcgolKtXrQPwMrukJMMWnovrdZnqU5OdLJxlU6n0JOCiNqJ-oZD1KTD_kzjjk/s1600-h/DSC03281.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaKYfcQUjmYxFIjLYYzTr26mmMa5SuNCBlghgEqYj-UohNr2Eb382wtIAwHdJyG8r1S1wyhQZldz54adlcgolKtXrQPwMrukJMMWnovrdZnqU5OdLJxlU6n0JOCiNqJ-oZD1KTD_kzjjk/s320/DSC03281.JPG" alt="" id="BLOGGER_PHOTO_ID_5296994339132852066" border="0" /></a><br />- Blend soy beans and water in the blender until smooth<br />- Drain and squeeze the soy beans through the cheese cloth<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnuQ9InQwCYVzYvgyS7pqe_CFjZEsXIRcoV767u1ihnw4lBMWk2LGCqdby51fjxVVklNxDziZ65F2Qh3jf0WYs_b7T_2DfsYOeDnIPixayhGlxClBquu5pJRy53f1TCe2Ri2BNtulnJ60/s1600-h/DSC03282.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnuQ9InQwCYVzYvgyS7pqe_CFjZEsXIRcoV767u1ihnw4lBMWk2LGCqdby51fjxVVklNxDziZ65F2Qh3jf0WYs_b7T_2DfsYOeDnIPixayhGlxClBquu5pJRy53f1TCe2Ri2BNtulnJ60/s320/DSC03282.JPG" alt="" id="BLOGGER_PHOTO_ID_5296994624702872546" border="0" /></a><br />- Boil the soy milk with pandan leaves over medium heat, add in sugar to taste.<br />- Serve warm or cold with ice<br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/Rivra0gGetY&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/Rivra0gGetY&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>♥ESTEE♥http://www.blogger.com/profile/05845190716584567801noreply@blogger.com0tag:blogger.com,1999:blog-6384148769647357811.post-67864666372410831952009-01-29T15:57:00.000-08:002009-01-29T17:48:54.512-08:00Crab soup with rice vermicelli(Bún riêu cua)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjoZ-DM4zmBnNuYQl8GLrGFLTTIX7po54W8Hn16OciSmC2iiJ7eqtyhRv6eepwRnqf021Ye1Z15sfIS50guV5Jixj_zMvEjZko_vE0c42-IFmaIBD9Ka-liAkpeDrLPTooFyQP4PELsGA/s1600-h/3233002775_10e4ce1153_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjoZ-DM4zmBnNuYQl8GLrGFLTTIX7po54W8Hn16OciSmC2iiJ7eqtyhRv6eepwRnqf021Ye1Z15sfIS50guV5Jixj_zMvEjZko_vE0c42-IFmaIBD9Ka-liAkpeDrLPTooFyQP4PELsGA/s400/3233002775_10e4ce1153_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5296897583021912162" border="0" /></a><br />Cách nấu nước dùng và đồ ăn đi kèm thì giống với cách làm <a href="http://lovelyfair1987.blogspot.com/2008/06/bn-riu.html">bún riêu tôm</a>. Nhưng mà thay vì dùng riêu tôm thì ở đây mình dùng riêu cua.Ở bên này thì ko có cua đồng nên mua gạch cua và thịt cua đóng hộp(tuy là ăn không ngon bằng nhưng mà có đỡ hơn không)<br /><br /><span style="color: rgb(0, 0, 153);font-size:130%;" ><span style="font-weight: bold;">RIÊU CUA</span></span>:<br />- 1 hay 2 hộp gạch cua<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY0QE_SZkYkKewqkH_RZacsY7-bna7U1TV1BO6LnqVjkU7hDFv4celbMynIJCd4egoqN_OLGeQC8-56dWtdXFMBN2UiefZ3Y_BCn3cqW61_uVrdUE5c2norw-CuuzJrdFuic-ntrlFpbI/s1600-h/DSC03027.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY0QE_SZkYkKewqkH_RZacsY7-bna7U1TV1BO6LnqVjkU7hDFv4celbMynIJCd4egoqN_OLGeQC8-56dWtdXFMBN2UiefZ3Y_BCn3cqW61_uVrdUE5c2norw-CuuzJrdFuic-ntrlFpbI/s320/DSC03027.JPG" alt="" id="BLOGGER_PHOTO_ID_5296870967095746210" border="0" /></a><br />- 1 hộp thịt cua (nhớ chắt hết nước,lấy nước đó cho vào nước dùng)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWuRPKgfNQNBzaHiR_qdniCvWYcBLu3-TU-eA2eFaiiAEoZn_gu2ZLzrZVHxVDgkFqOeP4ciN1HcJ9fdHgJEHrngAbe3uaMUDleK_e45VCI-1JtYqXc67_IEY-zypWnYGEkzd4cuW62fo/s1600-h/DSC03029.JPG"><img style="cursor: pointer; width: 320px; height: 261px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWuRPKgfNQNBzaHiR_qdniCvWYcBLu3-TU-eA2eFaiiAEoZn_gu2ZLzrZVHxVDgkFqOeP4ciN1HcJ9fdHgJEHrngAbe3uaMUDleK_e45VCI-1JtYqXc67_IEY-zypWnYGEkzd4cuW62fo/s320/DSC03029.JPG" alt="" id="BLOGGER_PHOTO_ID_5296871053147671826" border="0" /></a><br />Mở hộp ra thì thế này<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGh4ihSpmvqDLzGa2pekhWLjtUST21_aevg0HPfTbk55w1bcROLlwlABFV93N3Oe7IxfrlOLWKUfA-Kv3QxLlGfA7Kj20QSgrGK3MuAl7KC86vaNTjhIBImzxT83sOy_eeZtgGoTew3y0/s1600-h/DSC03040.JPG"><img style="cursor: pointer; width: 320px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGh4ihSpmvqDLzGa2pekhWLjtUST21_aevg0HPfTbk55w1bcROLlwlABFV93N3Oe7IxfrlOLWKUfA-Kv3QxLlGfA7Kj20QSgrGK3MuAl7KC86vaNTjhIBImzxT83sOy_eeZtgGoTew3y0/s320/DSC03040.JPG" alt="" id="BLOGGER_PHOTO_ID_5296897213332919666" border="0" /></a><br /><br /><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >CÁCH LÀM</span>:<br />- Thịt cua trộn đều với gạch cua( 2 thứ này đã mặn sẵn rồi nên cũng không cần nêm nếm gì cả),nước sôi thì cho từ từ vào đến khi nổi lên giống gạch tôm<br />- Nấu nước dùng này thì không cần cho hạt điều màu vì căn bản trong gạch mua đã có màu rất đậm.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVOVts-jZeR4qCzzOLP6iGKj4mTB-2K2elVKGSgND-yLJ5GPACQQF8I-yP6_Rn_VVQvemB5akp52NN3QtNTP_wiXkLO_JSyiPHio6R-N_n4bqrLdKxVk2YFY_VOWWYRmbXR3Q-TOT-FA/s1600-h/DSC03051.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVOVts-jZeR4qCzzOLP6iGKj4mTB-2K2elVKGSgND-yLJ5GPACQQF8I-yP6_Rn_VVQvemB5akp52NN3QtNTP_wiXkLO_JSyiPHio6R-N_n4bqrLdKxVk2YFY_VOWWYRmbXR3Q-TOT-FA/s320/DSC03051.JPG" alt="" id="BLOGGER_PHOTO_ID_5296871171641319090" border="0" /></a><br />-Video tham khảo cách làm bún riêu cua đồng truyền thống<br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/AhiQqQc54is&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/AhiQqQc54is&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>♥ESTEE♥http://www.blogger.com/profile/05845190716584567801noreply@blogger.com0tag:blogger.com,1999:blog-6384148769647357811.post-62613159984250117962009-01-29T15:16:00.000-08:002009-02-09T05:35:40.031-08:00Black Gluten Sticky Rice(Xôi nếp than)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvSJ2sik9ChljRDnNtYu_I1Ka1gaR24aQD4gFJvmYwZsB7dSpwxg3h46Cujwpp3pGj1qttZEL1z3t5Q6gOKqN7B8xz8IZb3PZfWSSf4UVSMPNZSsNv0GRKpX4cD4Fso5HIt7Ew_3RtOPk/s1600-h/DSC02142.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvSJ2sik9ChljRDnNtYu_I1Ka1gaR24aQD4gFJvmYwZsB7dSpwxg3h46Cujwpp3pGj1qttZEL1z3t5Q6gOKqN7B8xz8IZb3PZfWSSf4UVSMPNZSsNv0GRKpX4cD4Fso5HIt7Ew_3RtOPk/s400/DSC02142.JPG" alt="" id="BLOGGER_PHOTO_ID_5296862558006809266" border="0" /></a><br /><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS:</span> (Serving 3)<br />- 200gr black gluten sticky rice<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSYA4UFUjJgUn4tV6_wVnCl4vOAtXMZiV_pkGiE0-zd7zL_B9onM708ceDl_Ib7HhpfzXclbNYsCKM8dKP3RIQrmId9DAyrdfgQ0BLwgFtAoyowAfAj5hJt8isDMuZYm_yah1qieDHa08/s1600-h/DSC02001.JPG"><img style="cursor: pointer; width: 233px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSYA4UFUjJgUn4tV6_wVnCl4vOAtXMZiV_pkGiE0-zd7zL_B9onM708ceDl_Ib7HhpfzXclbNYsCKM8dKP3RIQrmId9DAyrdfgQ0BLwgFtAoyowAfAj5hJt8isDMuZYm_yah1qieDHa08/s320/DSC02001.JPG" alt="" id="BLOGGER_PHOTO_ID_5296862165492392402" border="0" /></a><br />- 3tbsp coconut milk ( optional)<br />- 50gr shredded coconut<br />- 50gr mung bean<br />- 2 tbsp roasted and crushed sesame seed<br />- Extra sugar<br /><br /><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >PREPARATION:</span><br />- Soak mung bean in water for 30', steam and mash well<br />- Soak rice in enough water to cover for at least 4 hours (preferably overnight), then drain.<br />- Place rice in a rice steamer over boiling water and cook for 40 minutes or until tender, then mix with 3tbsp coconut milk<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_UnD9OZP5NU-Bu4WcDSYTXkPRqnFUppRF7AaEuqCZgxta2MKRHrhat7dJU0USGMU3c4-8YK5yQn_19dcjIISxb9QEev7f8Brs2pcsvScSXZk2jD82b9guEJ3L2_DTgJ0IQ9ITsMu3Vu4/s1600-h/DSC02006.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_UnD9OZP5NU-Bu4WcDSYTXkPRqnFUppRF7AaEuqCZgxta2MKRHrhat7dJU0USGMU3c4-8YK5yQn_19dcjIISxb9QEev7f8Brs2pcsvScSXZk2jD82b9guEJ3L2_DTgJ0IQ9ITsMu3Vu4/s320/DSC02006.JPG" alt="" id="BLOGGER_PHOTO_ID_5296862297579108402" border="0" /></a><br />-Fluff rice before serving<br />-Garnish with a layer of mashed mung bean, then coconut, sesame, sprinkle sugar over the top.<br />- Serve as breakfast/appetizer.♥ESTEE♥http://www.blogger.com/profile/05845190716584567801noreply@blogger.com0tag:blogger.com,1999:blog-6384148769647357811.post-10753381094680147672009-01-28T01:49:00.000-08:002009-01-28T02:17:18.351-08:00Southern " Ba Ba" Sweet Soup (Chè bà ba)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcYIwtvA_dFQAah3T_FM2ht2zAtwwwF-fr8HJTew_wTar5zS3eu3JHp5g8bIC1aopGFXgv1vUA45q5cNewT9OwxmyCDKCirmN2ezyhuOzFkMeSLKJ-WdMGRVeBD87QkDQm6A4EiM0pvgA/s1600-h/2766035375_fe1ae13330_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcYIwtvA_dFQAah3T_FM2ht2zAtwwwF-fr8HJTew_wTar5zS3eu3JHp5g8bIC1aopGFXgv1vUA45q5cNewT9OwxmyCDKCirmN2ezyhuOzFkMeSLKJ-WdMGRVeBD87QkDQm6A4EiM0pvgA/s320/2766035375_fe1ae13330_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5296285523561814754" border="0" /></a><span style="color: rgb(0, 0, 153);font-size:130%;" ><span style="font-weight: bold;">INGREDIENTS:</span></span> (serving 10)<br />- 200gr mung bean<br />- 1can (400ml) coconut milk<br />- Palm sugar<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc3FDmkni4IDTAJSgcVMU3ZXDXEa1aqURVnOIvnKugVinZWUFG-3M2vkSq_xqtqqWS3OFzguoSS60nmaJaHOwxQDbnWbdwsXWBmoeS7fw7OWXJD147nGqdk_gRLIDwTWgnqnnbb8kjPCA/s1600-h/DSC07512.JPG"><img style="cursor: pointer; width: 256px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc3FDmkni4IDTAJSgcVMU3ZXDXEa1aqURVnOIvnKugVinZWUFG-3M2vkSq_xqtqqWS3OFzguoSS60nmaJaHOwxQDbnWbdwsXWBmoeS7fw7OWXJD147nGqdk_gRLIDwTWgnqnnbb8kjPCA/s320/DSC07512.JPG" alt="" id="BLOGGER_PHOTO_ID_5296284658059920034" border="0" /></a><br />- 300gr fresh cassava<br />- 300gr honey sweet potato<br />- 3 dried wood ear fungus(stock photo)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWs2YTUZv8wqcCzTam-XEnbP6Xaz3vDq8gKaCvRBDd7QRa8RFgtNPMgi40czWJRNrueLIK1iyE22g5W3hnA-BJdt5Ucss4iUUG-boQVgJKRo-3bpqd4qnprBBjaHAILB4v1Nu0RMOtnfI/s1600-h/mush_woodear_dried.jpg"><img style="cursor: pointer; width: 300px; height: 162px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWs2YTUZv8wqcCzTam-XEnbP6Xaz3vDq8gKaCvRBDd7QRa8RFgtNPMgi40czWJRNrueLIK1iyE22g5W3hnA-BJdt5Ucss4iUUG-boQVgJKRo-3bpqd4qnprBBjaHAILB4v1Nu0RMOtnfI/s320/mush_woodear_dried.jpg" alt="" id="BLOGGER_PHOTO_ID_5296284885945609202" border="0" /></a><br />- 50gr tapioca pearl<br />- Vanilla or pandan essence (optional)<br /><br /><span style="color: rgb(0, 0, 153);font-size:130%;" ><span style="font-weight: bold;">PREPARATION:</span></span><br />- The process of preparing cassava, sweet potato and tapioca pearl is similar to the p<a href="http://lovelyfair1987.blogspot.com/2007/07/ch-chui-plantains-in-coconut-milk.html">lantains in coconut milk recipe</a><br />- Soak wood ear fungus in hot water for 1 hour or until soften, rinse well in water and thinly slice<br />- Soak the mung bean in water for half an hour<br />- There are two ways you can cook the mung bean:<br />1/ _Steam them mung bean until tender (approx 15minutes)<br /> _In a large stainless steel pot, cook together the mung bean and water( the water level is 1" higher than the mung bean) in high heat for 10minutes or until the mung bean is mash-able. I prefer this way because the mung bean will never stick to the bottom of the pot.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXWXwqItyrn2YZTjDlDHPw1Xo0wB4xQmDW9zhJv2LC6R_EnYH92QmjOkOp8h4IyvSBSpwbsJmSDJEfmd22BI9czSxkkOWhTQBUG8JPgxrevvAslacqpj8lJzUo594YAhWoTHKQVN9hAg/s1600-h/DSC07508.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXWXwqItyrn2YZTjDlDHPw1Xo0wB4xQmDW9zhJv2LC6R_EnYH92QmjOkOp8h4IyvSBSpwbsJmSDJEfmd22BI9czSxkkOWhTQBUG8JPgxrevvAslacqpj8lJzUo594YAhWoTHKQVN9hAg/s320/DSC07508.JPG" alt="" id="BLOGGER_PHOTO_ID_5296284886028741042" border="0" /></a><br />2/ Cook the mung bean and the water for<span style="font-weight: bold;"> </span> 40' in medium/low heat. try to stir the mung bean frequently to prevent stickiness.<br />- Pour in the coconut milk and 4 pieces of palm sugar and cook in low heat until all the sugar dissolve<br />- Add in the rest of the ingredients and shimmer for 10-15 mins.<br />- Serve hot.♥ESTEE♥http://www.blogger.com/profile/05845190716584567801noreply@blogger.com0tag:blogger.com,1999:blog-6384148769647357811.post-25967422417502773172009-01-24T02:29:00.000-08:002009-02-08T19:03:38.698-08:00Langues de chat( Cat's tongues cookies)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_lBSo3FadwCY-_HXOD4J0uHV_F0tektyMY0tm77GhoFU35gPOAN0NMcE06ObXO8lc3d1i9v5soitQg5cd2V3Kjqn8cM_YRkPo1cPn5EKm8S16UGfFGXPYSCyjzQfP9Ns5nl0jfLHZfMU/s1600-h/DSC08634.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_lBSo3FadwCY-_HXOD4J0uHV_F0tektyMY0tm77GhoFU35gPOAN0NMcE06ObXO8lc3d1i9v5soitQg5cd2V3Kjqn8cM_YRkPo1cPn5EKm8S16UGfFGXPYSCyjzQfP9Ns5nl0jfLHZfMU/s400/DSC08634.JPG" alt="" id="BLOGGER_PHOTO_ID_5294809253652847794" border="0" /></a><br /><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS:</span><br />- 200gr egg whites at room temperature<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMbt-ApJYYxU1Jc0-04bgOgqb8_BpDAd35DhRvFc0Z74yFhRhpBXdd1NTwyiXDkVQzcGm57wO6O8WSt7oeU8mdzs92TPfwyKJQ5nUFWRY1QxZL0tWkvwEimH9SqDf04CBsHmaZ37TlHI/s1600-h/DSC08932.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMbt-ApJYYxU1Jc0-04bgOgqb8_BpDAd35DhRvFc0Z74yFhRhpBXdd1NTwyiXDkVQzcGm57wO6O8WSt7oeU8mdzs92TPfwyKJQ5nUFWRY1QxZL0tWkvwEimH9SqDf04CBsHmaZ37TlHI/s320/DSC08932.JPG" alt="" id="BLOGGER_PHOTO_ID_5300627887240501186" border="0" /></a><br />- 250gr sugar<br />- 180gr butter<br />- 260gr all purpose flour<br /><br /><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >PREPARATION:</span><br />- Preheat the oven to 375F/200C<br />- In a mixing bowl, gently whisk together the egg whites and sugar.The reason I mention that the egg whites should be at room temperature because it will dissolve sugar easily.<br />- Microwave butter for 10-15 second or until soften( not melting), mix into egg white mixture.<br />- Gradually mix in flour,the batter should be thick and smooth( if it's not, add in more flour)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSHTBXjTaWlrL4N5Yi3OQlpTYNk9i3DlpGJpcw7-U8r7ipZA05oFccEozZGkRdC6Fh6LDFlaAGwT1rsqHjof8psxfOhtz6kDBQ_X0C4ruC2K-mGJ4gLAncObYmTzhMQxzNEDwn5Ol8F0k/s1600-h/DSC08627.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSHTBXjTaWlrL4N5Yi3OQlpTYNk9i3DlpGJpcw7-U8r7ipZA05oFccEozZGkRdC6Fh6LDFlaAGwT1rsqHjof8psxfOhtz6kDBQ_X0C4ruC2K-mGJ4gLAncObYmTzhMQxzNEDwn5Ol8F0k/s320/DSC08627.JPG" alt="" id="BLOGGER_PHOTO_ID_5294808927572384818" border="0" /></a><br />- spoon half the batter into a large pastry bag or cookie press fitted with a small round tip ( 0.7cm diameter)<br />- Squeeze to a 3-4cm/1" length<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYcJ_nMEEvCFI4lZAQTYirl6kQR0YpVnC3LdpBrfiQLALeka8SOFKkNN5e3NZZxDwr3HudGo3mNmE6WmHzQHQwBXSELr7t0cSmbgGFoFPb8p4SgqgfMi86vLCQZ5171tsXvYgMdyQ8PdQ/s1600-h/DSC08629.JPG"><img style="cursor: pointer; width: 265px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYcJ_nMEEvCFI4lZAQTYirl6kQR0YpVnC3LdpBrfiQLALeka8SOFKkNN5e3NZZxDwr3HudGo3mNmE6WmHzQHQwBXSELr7t0cSmbgGFoFPb8p4SgqgfMi86vLCQZ5171tsXvYgMdyQ8PdQ/s320/DSC08629.JPG" alt="" id="BLOGGER_PHOTO_ID_5294809065819995266" border="0" /></a><br />- Bake for approx 15 minutes or until golden.<br />- Just found out a useful video<br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/0FnCV-Vv7z8&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/0FnCV-Vv7z8&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>♥ESTEE♥http://www.blogger.com/profile/05845190716584567801noreply@blogger.com0tag:blogger.com,1999:blog-6384148769647357811.post-86144888705698047102009-01-21T15:43:00.000-08:002009-01-29T04:08:48.950-08:00Mango Souffle<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3SkHCoVI0xNtmJiTyuRpTfp7gY4HyqmOo3BkJeau7IzbYUbEOfd7hEAe-6JfIDCZCduMjX1ZBF5aQoI_uwplr6pHmNPDZzSpefONwHOFJnDqtROJo2y09AFRFEXdVWv8lUWiffbHxOI/s1600-h/DSC08610.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3SkHCoVI0xNtmJiTyuRpTfp7gY4HyqmOo3BkJeau7IzbYUbEOfd7hEAe-6JfIDCZCduMjX1ZBF5aQoI_uwplr6pHmNPDZzSpefONwHOFJnDqtROJo2y09AFRFEXdVWv8lUWiffbHxOI/s400/DSC08610.JPG" alt="" id="BLOGGER_PHOTO_ID_5293900067554609266" border="0" /></a><br /><span style="color: rgb(0, 0, 153);font-size:130%;" ><span style="font-weight: bold;">INGREDIENTS:</span></span><br />- 2 medium sized mangoes<br />- 2 tbsp custard powder<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i39.tinypic.com/ir2e4n.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- 50gr sugar ( adjust the amount depending on the sweetness of mango)<br />- 325gr half and half ( or heavy cream/regular milk/evaporated milk)<br />- 4 tsp gelatine<br />- 2 egg whites<br /><br /><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >PREPARATION:</span><br />- Mango Puree:<br />+ Peel the mango, cut into small cubes, put into blender with 3tbps water and blend well<br />+ Strain for a smoother texture<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i44.tinypic.com/1262s5d.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- In a small sauce pan, heat together 2tbsp custard powder + 1tbsp sugar + 2tbps half and half, stir well until dissolve.<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i39.tinypic.com/ykwpd.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- then pour in the rest of half and half and let simmer for 2 minutes.<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i40.tinypic.com/mm6c7k.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- Leave to cool, then pour into mango puree and mix well<br />- Heat up 4tsp gelatine + 2tbsp water ,mix into the mango mixture<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i41.tinypic.com/5p4w2s.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- Whisk eggwhites in a bowl until soft peak forms. Add remaining sugar, beating until thick and glossy. Fold into custard mixture<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i39.tinypic.com/2wnwphi.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- Spoon mixture into soufflé dishes( or whatever bowl you have). Cover with cling wrap. Chill in the refrigerator for 3 hours or overnight.<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i40.tinypic.com/2hsb0p3.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- Serve with fruit topping or with yogurt as desired<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoolIFsnl_afpAprNc9inYngV9M-_Dyo8WkcpVqXx5VQ3qWZmn7kxZVE82vDQFP3CtQi-Nt8UfwaxfyQwDQfjMB-YE8ktok82D2TjQk5idPpRoMiHL7YQIpR2UH4WkO_8bQOuWvktgx4A/s1600-h/DSC08618.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoolIFsnl_afpAprNc9inYngV9M-_Dyo8WkcpVqXx5VQ3qWZmn7kxZVE82vDQFP3CtQi-Nt8UfwaxfyQwDQfjMB-YE8ktok82D2TjQk5idPpRoMiHL7YQIpR2UH4WkO_8bQOuWvktgx4A/s400/DSC08618.JPG" alt="" id="BLOGGER_PHOTO_ID_5293901695088221810" border="0" /></a><br />-Preparing mango video<br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/lvLdPjpELyU&hl=en&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/lvLdPjpELyU&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>♥ESTEE♥http://www.blogger.com/profile/05845190716584567801noreply@blogger.com0tag:blogger.com,1999:blog-6384148769647357811.post-6565457807152963902009-01-16T21:01:00.000-08:002009-02-15T12:11:46.386-08:00Kourabiedes (κουραμπιέδες)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vPaYMw9KQvtxODEsaWPjaR3V1zQBxnhqgaqnB0YSdspjwuRpKIR9wayZMk7MVLiP7tWFHudoomj_x0gJ5Ox6mQG8JhDSVz2B5lvP9_xoM8MO3I-kwOT4RD9HHJRxbyLb7WUP395Rncg/s1600-h/DSC08497.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 296px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vPaYMw9KQvtxODEsaWPjaR3V1zQBxnhqgaqnB0YSdspjwuRpKIR9wayZMk7MVLiP7tWFHudoomj_x0gJ5Ox6mQG8JhDSVz2B5lvP9_xoM8MO3I-kwOT4RD9HHJRxbyLb7WUP395Rncg/s400/DSC08497.JPG" alt="" id="BLOGGER_PHOTO_ID_5292133212520934050" border="0" /></a><br />Means "Greek shortbread Cookie". This reminds me of my Greek host mother whom I used to stay with. She is a great Greek cook, especially, when it comes to desserts; and this cookie is one of my favorites. I feel regret that I wasted many chances to learn from her because I was 16 and had no interest in baking at that time.<br /><br />This cookie is one of the traditional Greek desserts. My host mother usually made them to offer her guests, along with sesame cookies ( <span style="font-size:100%;">Koulourakia Lathera</span>) and Baklava. I noticed that Greek desserts are super sweet to my taste, thus, there is no doubt that this cookie does have a lot of coating sugar( but the sweetness can be adjusted)<br /><br />This cookie should hit the crispy and melt-in-the-mouth texture.So far, it's my family's fav cookie.They love them so much that I have to make them once a week =)<br /><br /><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS:</span> (make 2 dozens cookies)<br />- 225gr unsalted butter, softened<br />- 50g powdered sugar<br />- 1 egg yolk<br />- 80 ml olive oil<br />- 1tbsp rose water (optional)<br />- 1 tbsp Greek brandy( I substituted with normal brandy)<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i43.tinypic.com/2l8yed4.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- 1 tsp vanilla extract<br />- 275gr all purpose flour<br />- 1/2 tbsp baking powder<br />- 100 gr roasted almond -chopped<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i40.tinypic.com/fu14xi.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- Extra powdered sugar for coating<br /><br /><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >PREPARATIONS:</span><br />- Using a mixer and a large bowl, cream butter and sugar at high speed until light and fluffy( approx 10 minutes)<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i43.tinypic.com/2vkx9xx.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- At in egg yolk and continue to beat till incorporate<br />- Rose water+ brandy+ olive oil+ vanilla extract mix together, then slowly pour in the butter mixture and mix well.<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i39.tinypic.com/2192npy.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- Next sift together baking powder and flour. Slowly add to mixture and knead untill all the flour has been absorbed.<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i39.tinypic.com/t6cl5v.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />-Add the almonds and knead them into the dough mixture.The final dough should be soft and kinda sticky.<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i44.tinypic.com/2cza9ah.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />-Using your hand, grab a piece of dough the size of a walnut and form them into the shape of crescents<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i40.tinypic.com/10cm8g0.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- Place each formed cookie on a baking tray lined with parchment paper. Repeat process until all dough has been shaped into cookies.<br />- Bake in the preheated 350 F oven for 20 minutes or until golden brown<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i42.tinypic.com/21azuxf.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- Leave in wirerack to completely cool, store in an air tight jar<br />- Coat with powdered sugar when serving♥ESTEE♥http://www.blogger.com/profile/05845190716584567801noreply@blogger.com2tag:blogger.com,1999:blog-6384148769647357811.post-38866980280846133552009-01-14T16:39:00.000-08:002009-02-08T20:10:43.741-08:00Mexican Churros( Butter version)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2UD2THj85K2lmwAiRKyCDD55yJoXLZYA2QclJoWPaxJRx2twhkUIxGCrNfgOVQHkqWDDLbWF6kB7GP7W0_CySV_9Bj6RUKpieRFv_ha75Xd5s83fSRxD9-zQhm-JK81_QQkpYanqD-qs/s1600-h/DSC08477.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2UD2THj85K2lmwAiRKyCDD55yJoXLZYA2QclJoWPaxJRx2twhkUIxGCrNfgOVQHkqWDDLbWF6kB7GP7W0_CySV_9Bj6RUKpieRFv_ha75Xd5s83fSRxD9-zQhm-JK81_QQkpYanqD-qs/s400/DSC08477.JPG" alt="" id="BLOGGER_PHOTO_ID_5296326479171406354" border="0" /></a><br /><span style="color: rgb(0, 0, 153);font-size:130%;" ><span style="font-weight: bold;">INGREDIENTS</span></span>: (make 1 1/2 dozen churros)<br /><span style="font-style: italic; color: rgb(0, 102, 0);"> <span style="font-weight: bold;">*For the batter:</span></span><br />- 250 ml. water<br />-100 gm. butter<br />- 1/4 tsp. salt<br />- 2 tsp brown sugar<br />- 190 gm. all purpose flour<br />- 1 tsp. baking powder<br />- 2-5 eggs( depends on the thickness of the batter, the first time I used 5 eggs but the second time I only need 2)<br />- Oil for frying<br /><br /> <span style="font-weight: bold; font-style: italic; color: rgb(0, 102, 0);">*For dusting:</span><br />- 80gr castor sugar + 2 tsp cinamon powder ( or as desired) mix together.<br /><br /><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >PREPARATION:</span><br />- The process for preparing the batter is done in the same way as <a href="http://lovelyfair1987.blogspot.com/2006/11/pte-chouxcream-puffbnh-su-kem.html">cream puff </a>. However, the batter for churros should be much thicker and very sticky.<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i41.tinypic.com/2hrpkjr.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- Pour oil to a depth of 1 1/2 inches into a wide frying pan and preheat to 375 degrees.<br />- Meanwhile, spoon half the dough into a large pastry bag or cookie press fitted with a large star tip.<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i40.tinypic.com/t56gir.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- Squeeze a 7 to 9-inch ribbon of dough into hot oil; slice off. Cook 2 or 3 ribbons at a time until well golden browned (about 5 minutes).<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i40.tinypic.com/1tonyh.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- Remove churros and drain on paper towels. While warm, coat churros liberally with cinamon sugar. Serve immediately.<br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/wm1lYVmpxJI&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/wm1lYVmpxJI&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>♥ESTEE♥http://www.blogger.com/profile/05845190716584567801noreply@blogger.com0tag:blogger.com,1999:blog-6384148769647357811.post-7216403508592773882009-01-05T20:29:00.000-08:002009-01-06T17:08:54.891-08:00Caramel Flan ( Using condensed milk)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguszb_NdJYSNFpBw8H7b2JiPm6O-yjZNqQKRJXhGhq_HG0uTXmzWkv3J6djuJr2voEDje9tY3ehFMCeV8jk4r21DEXSFLP4Xc9aVnA4VzFDzhMo49f4GHQeFqj1qiG6fm1hb0gepmUo70/s1600-h/DSC08349.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 339px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguszb_NdJYSNFpBw8H7b2JiPm6O-yjZNqQKRJXhGhq_HG0uTXmzWkv3J6djuJr2voEDje9tY3ehFMCeV8jk4r21DEXSFLP4Xc9aVnA4VzFDzhMo49f4GHQeFqj1qiG6fm1hb0gepmUo70/s400/DSC08349.JPG" alt="" id="BLOGGER_PHOTO_ID_5288036567358894130" border="0" /></a><br /><span style="font-weight: bold; color: rgb(0, 0, 153);font-family:verdana;font-size:130%;" >INGREDIENTS:</span><br /><span style="font-weight: bold; font-style: italic; color: rgb(0, 153, 0);">*For syrup</span><br />- 5 tbsp sugar<br />- 3 tbsp water<br /><br /><span style="font-weight: bold; font-style: italic; color: rgb(0, 153, 0);">*For the flan:</span><br />- 1 can condensed milk ( 14oz or approx. 400g)<br />- 800ml hot water<br />- 6 large eggs<br />- vanilla<br />- yellow food color (optional)<br /><br /><span style="font-weight: bold; color: rgb(0, 0, 153);font-family:verdana;font-size:130%;" >PREPARATION:</span><br />- Steps for preparing caramel syrup can be found in the <a href="http://lovelyfair1987.blogspot.com/2007/03/bnh-flancaramel-flan.html">caramel flan (using heavy cream) recipe</a><br />- Preheat the oven to 310 degree/ 150 Celsius<br />- Dissolve condensed milk in hot water, leave to cool<br />- In seperate bowl, whisk together the egg+ vanilla+ few drops of yellow food color<br /><br /><a href="http://tinypic.com/" target="_blank"><img src="http://i41.tinypic.com/264izuu.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br /><br />- Mix together the egg and the milk<br /><br /><a href="http://tinypic.com/" target="_blank"><img src="http://i44.tinypic.com/nn1rn7.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- Strain for a smoother texture.<br />- Pour into the mold, steam for approx 1 hour and 30 minutes or until firm.<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i44.tinypic.com/iz4ahi.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- Let it chill in the refrigerator<br />- Serve cold with ice.<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i40.tinypic.com/2qxw1ns.jpg" alt="Image and video hosting by TinyPic" border="0" /></a>♥ESTEE♥http://www.blogger.com/profile/05845190716584567801noreply@blogger.com0tag:blogger.com,1999:blog-6384148769647357811.post-42020754950464904602008-12-20T14:58:00.000-08:002008-12-20T15:34:46.806-08:00Traditional Crab Soup( Su'p cua)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioZQqGGZWj1INsbXTHfc9HitEnmsk9JdY3O_yRhyphenhyphenGgZ-nkorGEcpRjELtBTxMX4pAXWLwo3zOJf3wH0TwkLRKPcmRFP-14Hr0W-i3C6uamC4Re2Jc7cyTHAW1vNdidBQKXs4NnRUqbQiI/s1600-h/DSC08080.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioZQqGGZWj1INsbXTHfc9HitEnmsk9JdY3O_yRhyphenhyphenGgZ-nkorGEcpRjELtBTxMX4pAXWLwo3zOJf3wH0TwkLRKPcmRFP-14Hr0W-i3C6uamC4Re2Jc7cyTHAW1vNdidBQKXs4NnRUqbQiI/s400/DSC08080.JPG" alt="" id="BLOGGER_PHOTO_ID_5282018240161692578" border="0" /></a><br /><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS:</span><br />- 1 package of crab meat (1 lb)<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i40.tinypic.com/x1iluf.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- 1 glove garlic,chopped<br />- 1 can quail eggs<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i40.tinypic.com/21kdv2r.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- 1 dried fungu<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i40.tinypic.com/10yqps4.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- 3 eggs ( season with a little bit of fish sauce, pepper, and seasoning powder, then slightly beat)<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i43.tinypic.com/2cg0gpf.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- 3 tbsp corn starch + 3 tbsp tapioca starch + 6 tbsp water ( mix well)<br />- 3 cans (400g each) chicken broth ( alternatively, using pork bone is much better for the soup)<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i39.tinypic.com/2llj4nr.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- 3 cans ( measured by chicken broth's can) water<br />- 5-6 stalks coriander<br />- Fish sauce, pepper, salt, seasoning powder, fine vinegar, soy sauce<br /><br /><span style="color: rgb(0, 0, 153); font-weight: bold;font-size:130%;" >PREPARATION:</span><br />- Soak fungu in warm water for 15 minutes or until blooming, rinse well, using scissor to cut it into small chunks<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i43.tinypic.com/2ytwdpe.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- Quail eggs rinse well in water<br /><span style="font-size:100%;"><span style="font-family:georgia;">- </span></span><span style=";font-family:georgia;font-size:100%;" >In medium pan, heat the oil and add the chopped garlic; add the crab meat and fry for 5 minutes over high heat.</span><span style=";font-family:georgia;font-size:100%;" >Sprinkle with 1/8 teaspoon of black pepper, stirring constantly.<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i43.tinypic.com/3volu.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br /></span><span style=";font-family:georgia;font-size:100%;" >- Add the crab meat mixture to the soup( chicken broth and water) and bring to a boil.</span><span style=";font-family:georgia;font-size:100%;" ><br />- Turn the heat to medium, gradually pour in starch mixture and stir constantly until the soup gets thicken and clear. If the soup the not thick enough, pour in extra starch mixture.In constrast, if it's too thick, pour in water.<br />- Strain the egg and continue stirring until ribbons appear<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i43.tinypic.com/34s1p93.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><a href="http://tinypic.com/" target="_blank"><img src="http://i43.tinypic.com/2zztc8p.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- Add in the remained ingredients ( fungu, quail eggs) and let the soup simmer for another 10 minutes in low heat.<br />- Serve in small soup bowl as appetizer, garnish with coriander and ground pepper, add some drops of fine vinegar and soy sauce.<br /><br /></span>♥ESTEE♥http://www.blogger.com/profile/05845190716584567801noreply@blogger.com2tag:blogger.com,1999:blog-6384148769647357811.post-84941087238673155972008-12-20T05:08:00.000-08:002008-12-20T06:03:46.274-08:00Vietnamese Shredded Chicken Porridge(Chao Ga)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8XUK4b9RsWwsJHttx_g88-McsQngI8aCTc_V0AFKpDt2b6i75SK0fp5RJ0UC7wQc4SUBrPOPzCcjj71wRZwViZ1ZTuc3VWYqvFQ7scGRi9U3Bjn-_Bvckdm_JVkXKbvZ3CZ8c0JXepNk/s1600-h/DSC07334.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8XUK4b9RsWwsJHttx_g88-McsQngI8aCTc_V0AFKpDt2b6i75SK0fp5RJ0UC7wQc4SUBrPOPzCcjj71wRZwViZ1ZTuc3VWYqvFQ7scGRi9U3Bjn-_Bvckdm_JVkXKbvZ3CZ8c0JXepNk/s400/DSC07334.JPG" alt="" id="BLOGGER_PHOTO_ID_5281872020422638210" border="0" /></a><br /><span style="font-weight: bold; color: rgb(0, 0, 102);font-size:130%;" >INGREDIENTS:</span> (serving 4)<br /> <span style="font-weight: bold; font-style: italic; color: rgb(0, 153, 0);">*For the porridge</span><br />- 1 whole corn-fed chicken<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i40.tinypic.com/fton75.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- 1 1/2 cup white rice ( slightly crushed)<a href="http://tinypic.com/" target="_blank"><img src="http://i40.tinypic.com/5ec17l.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- 2 quarts water ( approx.)<br />- 1 large carrot ( discard the cover, chop into 2" pieces)<br />- 1 pork blood solution ( cook separately in boiling water,rinse in cold water, and cut into small cubes)<br /><br /> <span style="font-weight: bold; font-style: italic; color: rgb(0, 102, 0);">* For seasoning and garnishing:</span><br />- 20g ginger,sliced<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i40.tinypic.com/1p86t3.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- 5-6 stalk fresh coriander<br />- 1 large spring onion, chop small<br />- bean sprout<br />- Chinese Yu Char Kway<br />- fish sauce, salt, grounded peper, seasoning powder<br /><br /><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >PREPARATIONS:</span><br /> <span style="font-weight: bold; font-style: italic; color: rgb(0, 153, 0);">*For the porridge:</span><br />- In a large pot, bring water to a boil; add in chicken and 1tsp salt cook for 5 mintues until boiling again. Remove the chicken and rinse well in cold water(this helps remove dirt and keep the soup clear)<br />-Put the chicken bones back in a large pot, fill it with 3/4 full of water.<br />-Bring it to a boil, cover it and let it simmer on medium low for about 1/2-1 hour until<span style=";font-family:trebuchet ms;font-size:100%;" > </span><span style=";font-family:Verdana;font-size:100%;" ><span style=";font-family:georgia;font-size:100%;" >the pink in the chicken has disappeared<br />- Rinse the chicken again in cold water, separate the meat and the bone<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i43.tinypic.com/ouqvqf.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- Shred the meat, alternatively, but the bone back in the soup, add in carrots and continue cook for another 30 minutes ( Personally, i don't like carrot but using it for sweetening purpose.If you like eating carrot along with the porridge, add them in the last 15 minutes before the rice is well cooked)<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i40.tinypic.com/ilm6pu.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- Remove the bone and carrots, </span></span>pour in the rice and bring to a boil in high heat for 5 minutes<span style="font-size:100%;"><span style="font-family:georgia;">.</span></span><span style=";font-family:Verdana;font-size:100%;" >This loosens the starch and blends the water and rice</span><span style="font-size:100%;">.<br />- Adjust the amount of water. I love my porridge taste watery so i fill it up with 1 extra canned chicken broth ( Other may like it thick, so just remove some water from the soup)<br /><span style="font-family:georgia;">- </span></span><span style=";font-family:Verdana;font-size:100%;" ><span style="font-family:georgia;">Give the rice some stirs and turn the heat as low as possible, cover and simmer for about 1 hour.</span><br />-</span>When all rice is soft and texture is thick and smooth, seasoning with fish sauce, seasoning powder, salt and stir well.<br /><br /> <span style="font-weight: bold; font-style: italic; color: rgb(0, 153, 0);">*Seving: </span><br />-Serve hot porridge in a soup bowl or a deep dish for appetizer.<br />-Sprinkled shredded chicken and pork blood over porridge.<br />- Topped with green onion, coriander, sliced ginger, and grounded peper.<br />- Prepare another dish for Yu Char Kway and bean sprout♥ESTEE♥http://www.blogger.com/profile/05845190716584567801noreply@blogger.com1tag:blogger.com,1999:blog-6384148769647357811.post-17299939659044173502008-10-26T21:31:00.000-07:002008-10-27T17:28:13.259-07:00Spicy Huế Style Noodle Soup with Lemongrass( Bún bò Huế)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Wlj4dms0GDm3eQiHaCL0zf_hmjH0uUDB781iXpo-4Hhy-STy-kY1d2lVID_BYdRwjrJyjGBKpFO6MdU0FscwxL5MN5AAlidt_vujE2JClFthyphenhyphenHx2RMNsO5nMm7uFukttdimt6NF3rQo/s1600-h/B%C3%BAn+b%C3%B2+Hu%E1%BA%BF.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Wlj4dms0GDm3eQiHaCL0zf_hmjH0uUDB781iXpo-4Hhy-STy-kY1d2lVID_BYdRwjrJyjGBKpFO6MdU0FscwxL5MN5AAlidt_vujE2JClFthyphenhyphenHx2RMNsO5nMm7uFukttdimt6NF3rQo/s400/B%C3%BAn+b%C3%B2+Hu%E1%BA%BF.JPG" alt="" id="BLOGGER_PHOTO_ID_5261699429043664578" border="0" /></a><br />Generally speaking, this noodle's style does requires a bunch of ingredients which is really really hard to find overhere. However, I did try to make the taste as authentic and simple as they do back home. It does turn out great.What a relief!Different recipes call for beef brisket, pork knuckles or pork legs.All I want to say is it depends on individuals, which part they want to eat the most so they can add into their soup.<br /><span style="font-size:130%;"><br /><span style="font-weight: bold; color: rgb(0, 0, 102);font-family:georgia;" >INGREDIENTS:</span></span><br /> <span style="font-weight: bold; font-style: italic; color: rgb(0, 102, 0);font-size:100%;" >*For the soup:</span><br />- 2lbs Beef bones<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i37.tinypic.com/68rosp.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- 2lbs Beef shank( thịt đùi bò,chỗ có gân)<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i35.tinypic.com/ymij5.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- 4 stalks of lemon grass,crushed<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i35.tinypic.com/jqm9z6.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- 1 large onion( half thinly sliced, half grill to put into the soup)<br />- Pork blood solution( optional, cook well and chop into small cubes)<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i37.tinypic.com/21o57o8.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br /><br /> <span style="font-style: italic; font-weight: bold; color: rgb(0, 102, 0);"> *Seasoning:</span><br />- 1 tablespoon of fine Hue shrimp paste(mắm ruốc Huế)<br />- 1 tablespoon of Anatto seed(hột điều màu)<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i33.tinypic.com/11t779u.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- Dried chillies<br />- Fish sauce,salt, sugar, MSG to taste( If you don't know how to season the soup, you can buy a Bun Bo Hue soup stock in the market which also helps you get the right taste)<br /><br /> <span style="font-weight: bold; font-style: italic; color: rgb(0, 102, 0);">*Noodles:</span><br />- 1 pack of large noodle, cook as instructed.<br /><br /> <span style="color: rgb(0, 102, 0); font-weight: bold; font-style: italic;">*Garnishing:</span><br />- spring onion, chopped small<br />- Bean sprouts, salad<br />- Lime, cut into wedges<br />- Red chilies<br />- Parsley, mints,coriander etc.<br /><br /><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" ><span style="font-family:georgia;">PREPARATION:</span></span><br /> <span style="font-weight: bold; font-style: italic; color: rgb(0, 102, 0);">*For the soup:</span><br />- Mix 1 tablespoon of shrimp paste with 1 cup of cold water, let the shrimp paste sink to the bottom(approx. 30mins). Will use the top clear water to add into the soup<a href="http://tinypic.com/" target="_blank"><img src="http://i36.tinypic.com/2z6gze9.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- In a small pan, stir anatto seed with 3tbsp olive oil until it has its red color.Discard the seed.<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i36.tinypic.com/8x4s4w.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- In another pan, stir dried chillies in hot oil.<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i34.tinypic.com/2hzgtu1.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- Bring 2 quarts water to a boil; add in beef bones and 1tsp salt cook for 5 mintues until boiling again. This helps remove dirts from the bones and keep the soup clear.<br />- Strain and wash the bones in cold water<br />- Using another large pot, add in 2 1/2 quarts cold water and place the beef bones, washed beef shanks, crushed lemon grass in.<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i37.tinypic.com/ekgizb.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- Seasoning the soup with 3 tbsp fish sauce, some sugar, salt, and little bit of MSG.<br />- Skim constantly for 10 minutes then cover the pot, reduce heat and simmer for 1 1/2-2 hours or more.<br />- Pour in the top layer of the shrimp paste( the clear water on top), don't use the bottom layer.<br />- Stir the soup well, then take back the same amount of soup, which was poured in, back to the shrimp paste.<br />- Repeat the process as above one more time.<br />- Check the beef shanks again to see if it's tender enough<br />- Take them out and immediately rinse under cold water,then thinly sliced<br />- Seasoning the soup again, then add in anatto oil and some chillies oil.<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i36.tinypic.com/2res2lw.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- Cook the soup for another 15'.<br /><br /> <span style="font-weight: bold; font-style: italic; color: rgb(0, 102, 0);">*Serving:</span><br />- Place the noodle into the bowl, then some slices of beef shanks and pork blood's cubes, topped with spring onions, sliced onion and mints.<br />- Serving with a side dish of vegetable<br />- Add in fish sauce, peper if desired.♥ESTEE♥http://www.blogger.com/profile/05845190716584567801noreply@blogger.com0tag:blogger.com,1999:blog-6384148769647357811.post-60039488815218330992008-10-25T19:47:00.001-07:002008-10-25T20:07:14.315-07:00Vietnamese Almond Cookies(Bánh qui hạnh nhân)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUjLlNSeC9XdL6LYe8gM4t9T4jyMjViEVsYFjq32i4QB2jgNXlbzUqspcE1v-dkVO4vXDUqV3fy6kRVT5pw7bvd0qNtIurpOarE5_zjJxTvTpQK5dkcwHRFhHSboj14wS1twrnpLAJDsQ/s1600-h/DSC07250.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUjLlNSeC9XdL6LYe8gM4t9T4jyMjViEVsYFjq32i4QB2jgNXlbzUqspcE1v-dkVO4vXDUqV3fy6kRVT5pw7bvd0qNtIurpOarE5_zjJxTvTpQK5dkcwHRFhHSboj14wS1twrnpLAJDsQ/s400/DSC07250.JPG" alt="" id="BLOGGER_PHOTO_ID_5261293520403566834" border="0" /></a><br /><span style="font-family: georgia; font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS:</span><br />- 2 boiled egg yolks,mashed well<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i38.tinypic.com/6ok1e0.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- 220g all purpose flour<br />- 150g powdered sugar<br />- 2 tbsp milk powder<br />- 1 tsp baking soda<br />- 1/2 tsp baking powder<br />- 1 tsp almond extract/ vanilla<br />- 1/2 cup olive oil<br />- Roasted peanuts/ almond for topping<br /><br /><span style="font-family: georgia; color: rgb(0, 0, 153); font-weight: bold;font-size:130%;" >PREPARATION:</span><br />- Mix all the dry ingredients together in a medium mixing bowl then add in mashed egg yolk and stir well<br />- In small bowl, mix together almond/vanilla extract and olive oil.<br />- Gradually pour oil mixture into the dry ingredients and knead well until it forms a smooth dough,about 15 minutes. If the dough is too dry, add in more oil.<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i37.tinypic.com/1sb2h3.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- Rest the dough for 1 hour,covered with plastic wrap<br />- Preheat the oven to 180 degrees<br />- Dividing the dough into 35 equal portion, rolling them into small balls( approx. 3cm in diameter) and place them in the baking sheet.<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i38.tinypic.com/2i898hi.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- Using the knife or fork and make a cross in the center of the ball<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i37.tinypic.com/etyu76.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- Place roasted peanuts in the middle of the cross<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i35.tinypic.com/2z57nh2.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- Bake the cookies for 15-30 minutes or until golden brown.<br />- Place them into the cooling rack until completely cool.<br />- Store in an air-tight jar.♥ESTEE♥http://www.blogger.com/profile/05845190716584567801noreply@blogger.com0tag:blogger.com,1999:blog-6384148769647357811.post-7013814066403631052008-08-15T16:40:00.000-07:002009-02-15T03:11:00.004-08:00Vietnamese Mini Round Rice Cake(Bánh Khọt)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4jSPtzxbk9qUKtz6EaStQNcrKiasZehAcx9-bZF3uuT-cDq9ulX2OoH2YjvjkcKR28taQphfnf958rXb-BogTEuQ5wPTWrSSkRHRY-hKUYbXmK6Qliqb4UgA7Ss7LLzpxvX9cr4KcN4U/s1600-h/DSC09069.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4jSPtzxbk9qUKtz6EaStQNcrKiasZehAcx9-bZF3uuT-cDq9ulX2OoH2YjvjkcKR28taQphfnf958rXb-BogTEuQ5wPTWrSSkRHRY-hKUYbXmK6Qliqb4UgA7Ss7LLzpxvX9cr4KcN4U/s400/DSC09069.JPG" alt="" id="BLOGGER_PHOTO_ID_5302979093908207490" border="0" /></a><br /><br /><span style="font-size:130%;"><span style="font-weight: bold; color: rgb(0, 0, 102);">INGREDIENTS:</span></span><br /><span style="font-style: italic; font-weight: bold; color: rgb(0, 102, 0);">*For the Batter:</span><br />- 1 pack of Vietnamese Crepe Flour<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i36.tinypic.com/14xfhmq.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- 4 cup warm water<br />- 1 can coconut milk<br />- 2 eggs (slightly beaten)<br />- 1tbsp oil<br />- Small spring onion<br />- Extra <a href="http://en.wikipedia.org/wiki/Turmeric">turmeric</a> powder ( optional)<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i38.tinypic.com/2lnwwft.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br /><br /><span style="font-weight: bold; font-style: italic; color: rgb(0, 102, 0);">* For the Filling</span><br />- 1lb ground pork (=500gr)<br />- 1lb ground shrimp<br /><br /><br /><span style="font-weight: bold; color: rgb(0, 0, 102);font-size:130%;" >PREPARATION:</span><br /><span style="font-weight: bold; font-style: italic; color: rgb(0, 102, 0);">* For the Batter:</span><br />- In large mixing bowl, mix together flour and warm water untill they completely dissolve.<br />- Add in coconut milk, and beaten eggs<br />- Add in the turmeric powder ( which already has in the package), for a more exotic color, add more terumic powder.<br />- Pour in oil and reasonable amount of chopped spring onion<a href="http://tinypic.com/" target="_blank"><img src="http://i34.tinypic.com/fan0jn.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- Leave for 1 hour<br /><br /> <span style="font-weight: bold; font-style: italic; color: rgb(0, 102, 0);">* For the filling:</span><br />- Marinate pork and shrimp (separately) with fish sauce, sugar, salt, pepper and leave for 15-30 minutes and then stir fry with minced garlic<a href="http://tinypic.com/" target="_blank"><img src="http://i36.tinypic.com/2cp232w.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- Seasoned if desired<br /><br /> <span style="font-weight: bold; font-style: italic; color: rgb(0, 102, 0);">* For the cake:</span><br />- Pre-heat the skillet<br />- Turn down to medium heat and add in oil, spread evenly each hole<br />- Pour the batter in (fill up half of the hole only)<br />- Topped with ground port and shrimp<br /><a href="http://tinypic.com/" target="_blank"><img src="http://i35.tinypic.com/24oarkj.jpg" alt="Image and video hosting by TinyPic" border="0" /></a><br />- Fry for 3-5 minutes until the bottom turn golden brown.<br /><br /> <span style="font-weight: bold; font-style: italic; color: rgb(0, 102, 0);">* Serving:</span><br /><div style="text-align: left;">- The cake is served as appetizer with salad and <span style="text-decoration: underline;"><span style="font-weight: bold;"><a href="http://pinkiefoodblog.blogspot.com/2009/02/vietnamese-dipping-fish-saucenuoc-mam.html">sweet dipping fish sauce(</a></span></span><a href="http://pinkiefoodblog.blogspot.com/2009/02/vietnamese-dipping-fish-saucenuoc-mam.html"> Note that the fish sauce should taste a little sweeter than the one showed in the recipe)<br /></a><span style="text-decoration: underline;"><span style="font-weight: bold;"><a href="http://pinkiefoodblog.blogspot.com/2009/02/vietnamese-dipping-fish-saucenuoc-mam.html"><br /><br /></a></span></span></div>♥ESTEE♥http://www.blogger.com/profile/05845190716584567801noreply@blogger.com3