Banh Bo Nuong (Vietnamese honeycomb cake)

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Banh Bo Nuong (Vietnamese Honeycomb Cake)

3 eggs

120ml coconut milk

120g tapioca flour

100g palm sugar

1tbsp Alsa (1 bag) 

2 pandan leaves

Pandan essence

In a sauce pan, bring coconut milk, palm sugar, pandan leaves to boil tthen turn it off, let the sugar dissolve, let cool.

Pre heat oven to 230, grease a 6 inch cake tin and heat in oven at lowest rack ( if your oven is big then use the middle rack perhaps)

Lightly mix the eggs make sure no bubbles form.

Mix the coconut milk and egg.

Sift the flour and baking powder together. Add to the egg,coconut milk mixture.

Strain once.

Take the hot cake tin out, strain the batter in the cake tin.

Turn oven to 160c bake for 40-50mins

Leave in oven till the cake is not too hot before taking it out.

The cake taste so nice and a lot honeycombs but I slightly taste the metallic of baking powder, may be I will try to reduce baking powder( but last time when I use only 1 tsp baking power the cake ddin't rise) or add little more sugar.

Chicken Satay

Banh Mi Con Coc

 

Recipe by Chu Hong - Bep nha ta nau ( modified by Trucnhi)

I've reduced the sugar and butter and added some salt

250 ml nước ấm (100-110 F)
2 tsp sugar
1 tsp yeast 
1/2tsp salt 

Để 5-7 phút
350 gr King Arthur Bread Flourđ mix # 2 speed 

2 Tbsp butter đã làm tan để hơi nguội

Đánh sao cho bột quyện 1 cục mịn màng cỡ 5 phút
Trời lạnh ủ 35- 45 phút (until nở gấp đôi)
Quýnh vài cái cho bột xẹp, xong cân bột, chia thành 7 ổ (80-85g/ổ)
Shape xong ủ 15-20 phút 

Oven 250c, ngăn dưới cùng để 1 cái tray không để chút bỏ 1/2 cup nước sôi
Nướng bánh ở ngăn giữa 
Rạch bánh xong, xịt nước lên, cho vào lò, cho nước sôi vào ngăn cuối 

Nướng 5-7 phút

Hạ lửa 210c nướng thêm 8-10 phút cho bánh vàng 

Bun Thang

It's all about Cassava!

Banh Tam Khoai Mi

Khoai Mi Quet Dua

Canh Chua va Ga Roti

Ga Roti - Vietmanese Chicken Roti

Canh Chua Ca - Vietnames Sour Soup

Chem chep nuong mo hanh

Vietnamese Grilled mussels with spring onion's oil:

1kg mussels

100ml stock

3cm length ginger root

1 clove garlic

1 shallot

1 bay leaf 

1 lemongrass

10g butter - melted

1 tbsp fried shallot

1/2 cup Spring onions oil  (Recipe-  http://streetkitchen.blogspot.com/2011/05/vietnamese-scallion-oil.html)

30 - 50g roasted peanuts - croasely crushed ( I used about 1/4 cup) 

Vietnamese dipping sauce Nuoc Mam

 

Wash the mussels under plenty of cold water, de-bearded, discard any mussels that do not close tightly when tapped, ( according to Raymond Blanc do not scrub the shells as, whilst cooking, the colour will transfer to the juices and give a very unappetising grey appearance)

Drain the mussel 

Pre heat the oven's grill to 200c

Thinly slice ginger, garlic and shallot cut lemongrass into 5 cm length

In a large pot, heat oil till slightly hot, add ginger, garlic, shallot, lemongrass, bay leaf stir till soften

Add the stock, bring to boil

Quickly add all the mussel at once, cover tightly with lid, shake the pot a few times. 

Cook the mussel until it just opened about 1-2 mins

Drain the mussels, keep the stock ( this stock is lovely just to serve it along the dish as a soup, reboil before serving)

Break away the empty half shell of each mussel quickly

Place the other half with the mussel on a baking tray

Slightly brush the mussel with butter

Grill 2-3 mins, take them out, place on a serving dish

Add the spring onion's oil to each mussel

Sprinkle with roasted peanut, and fried shallots serve with Nuoc Mam or salt, pepper and lemon juice dipping and I like to accompany this dish with vietnamese style baguette.

Chem chep nuong mo hanh  (Grilled mussel with spring onion's oil)

 Banh Mi