|
Post
by:
lovelycat
member
ID 14479
Date: 01/24/2007
|
Làm bánh - Make cake
 Light and sweet with a hint of almond and crunch of hazelnut. Such a delight to gobble down.
Ingredients:
-2 egg whites (approx. 60g)
-100g sugar
-1 tsp almond extract
-sliced almonds
-hazelnuts
-pinch of cream of tartar
What to Do:
Beat egg whites with cream of tartar until fluffy. Add sugar and beat until stiff, fold in almond extract. Sprinkle sliced almonds onto a baking sheet. With a pastry fitted with a star tip, pipe egg whites directly on the almonds. Top each off with a hazelnut. Bake at 325’f for 20 mins, then reduce heat to 250’F and bake for another 30 mins or until light and dry.
góp
ý kiến
|
Reply:
lovelycat
member
REF: 90125
Date: 01/24/2007
|
For the Pastry (Pau Skin):
*Use basic pau skin recipe, reduce baking powder to 1 tsp.
Coconut Custard Filling:
-2 whole eggs (approx. 100g)
-1 tbs cake flour
-1 tbs custard powder (can replace with cornstarch and some yellow coloring)
-190g coconut milk/cream
-4 tbs sugar (adjustable)
-2 drops pandan essence
-1 tsp vanilla
-pinch salt
*Beat together eggs with flour, salt, custard powder and sugar until smooth; add coconut milk. Using a whisk constantly stir the mixture over high heat until custard thickens. Add pandan essence, and vanilla. Whisk vigorously to achieve a smooth texture, cool before using.
Making the Paus:
Divide dough into 12-15 portions, shape into round balls. Roll flat and add 1 ½ tsp custard in the center. Fold sides together and pinch edges together to seal in filling. Dot with some red coloring and steam for 15 mins, lift lid to let excess seam escape every 5-8 mins.
|
Reply:
lovelycat
member
REF: 90126
Date: 01/24/2007
|
This is a Vietnamese/Chinese cake called bánh bò (Vietnamese) or bak tong goh (Chinese). Literally translated, the Vietnamese name Bánh Bò, means Cow Cake/Pastry or Crawl Cake/Pastry The cake (Bò can mean either cow or to crawl). How this name came to be, I have no idea. The Chinese name Bak Tong Goh, translates to White Sugar Cake, which makes sense since the cake is traditionally white and made with white sugar. This cake originated in china and made its way into Vietnam via the Chinese colonization of Vietnam. The Vietnamese took this cake and made it their own with the aid of coconut milk (in the batter and as a dipping sauce) and pandan leaves (lá dứa) which explains why the vietnamese version is often green. Traditionally, the cake is made with fermented rice wine (aka cơm rượu). The yeast from the wine leavens the cake and gives it its distinctive “fermented” taste and honeycomb like texture. Modern recipes call for yeast instead of rice wine since yeast works faster and is more convenient; yeast = 100% yeast, rice wine = yeast + water + sugar + rice (the amount of yeast in rice wine is depends on the recipe for the wine…not all recipes are the same thus, it’s much harder to get the recipe right). As for the chewy texture of the cake, it comes from the yeast fermenting with the rice flour.
Chinese Version:
Always white and sometimes has a slightly sour taste. The sour taste is a result of the amount of time the batter is allowed to ferment after the addition of the syrup. The longer the time the more sour the cake becomes. I've come across many sources that argue bak tong goh shouldn't have the slightly sour taste. Likewise, there are also sources that claim the sour taste has to be there for the cake to be considered a success.
Vietnamese Version:
This version should never taste sour and there should be a slight accent of coconut. The use of pandan leaves is highly encouraged but not required. The cake is usually served with coconut sauce (made with coconut milk, sugar, salt, tapioca starch), and/or toasted sesame seeds, and crushed roasted peanuts. Usually available in many colors, most popular are white, yellow, pink, green and even purple.
**Both cakes should have a slight chewy texture and high “honeycombs”.
Ingredients:
A:
-1 package of rice flour (1lb)
-1 tsp sugar
-1 package of yeast (2 ½ tsp)
-2 cups water
*Dissolve yeast and sugar in water and mix with flour. Prove overnight or until the batter rises and falls.
B:
-1 ½ - 2 cups sugar
-1 ¾ cups (400ml) coconut milk
-1 cup water
*Boil until sugar dissolves and cool to the touch (should be warm like bath water).
**Mix together A and B let rest for half an hour before steaming.
Note:
The above recipe is for the basic Vietnamese version. If you would like to make the Chinese version, replace coconut milk with water and add 1 tbs oil.
|
Reply:
kokono
member
REF: 90240
Date: 01/30/2007
|
hay quá bạn ơi post nhiều bài nữa vào nhé
|
Reply:
lovelycat
member
REF: 90256
Date: 01/30/2007
|
 Water Dough:
-250g all purpose flour
-80g water
-80g oil
-1/2 tsp 5 spice powder
-1 tsp salt
*Kneed everything together, rest 1/2 hour and divide into 10 portions.
Oil Dough:
-100g all purpose flour
-40-50g oil
*Slowly add oil into flour to make a dough. Divide into 10 portions.
Filling:
-1/2 lb char siu
-1/2 lb minced pork
-1/2 onion
-3 shitake mushrooms
-1 large carrot
-1 chinese sausage
-1/2 tsp: sesame oil, 5 spice powder, oyster sauce, ground pepper
-2 pinches of salt
*Chop char siu, carrots, onion and sausage. Soak mushrooms until warm water for about 1/2 hour or until soft, slice into thin strips. Mix everything together and divide into 10 portions.
What to Do:
Take a portions of the water dough and use it to wrap the oil dough. Roll dough flat and fold into thirds (like folding a letter). Repeat this process a few more times before using the dough to wrap a portion of the filling. Continue with the same process for the remaining dough and filling. Brush wraped paus with eggwash and bake at 350'F until golden, about 20 mins.
|
Reply:
lovelycat
member
REF: 90257
Date: 01/30/2007
|
 For the Rice Cakes:
-2 parts rice flour
-1 part corn or tapioca starch
-2 parts boiling water
-3 parts warm water
*Measurements by volume.
**Mix together rice flour, with starch and warm water to form a smooth batter. Stir in boiling water and rest for ½ hour. Grease small bowls and steam empty bowls for 1 min. pour in batter and steam for 5 mins our until cooked.
Toppings:
Mở Hành (Onion Oil)
 Traditionally this condiment was made with lard thus gives it the name “Mở Hành”. Mở means lard and hành means onion. These days the lard is replaced with oil. Onion oil is used as a condiment in a wide range of Vietnamese dishes.
Ingredients:
-1 bunch green onions
-3-4 tbs oil
-1/2 tsp salt
What to Do:
Wash and chop onions. Heat oil and salt in a pan; add onions and stir for a few seconds and remove from heat.
**Rinse, soak and cook beans until tender, mash and add salt along with onion oil mix well. Beans should be spread able, add more oil if necessary.
Tôm Cháy (Ground Shrimp Powder)
Tôm Cháy could be made either from fresh or dried shrimp. This condiment is usually served with Cơm Tấm (broken rice) or various rice cakes.
Ingredients:
-3000g dried shrimp or 500g fresh shrimp (approximate)
-few drops orange coloring (optional)
What to Do:
Soak dried shrimp in water for a few hours or until soft. Ground finely in a blender until. If using fresh shrimp; steam or boil shrimp until cooked, peel and ground in blender. Put grounded shrimp in a wok add coloring and stir fry over medium heat until dry (can be made ahead of time and kept for months in a cool dry place).
Nước Mắm (Basic Fish Sauce and Variations)
This sauce is used to accompany various Vietnamese dishes. Often called “nước chấm” (dipping sauce), nước mắm pha (mixed fish sauce), or nước mắm chua ngọt (sweet and sour fish sauce. There are many variations of nước mắm, but it all starts off from the “basic recipe”.
Ingredients:
-1/2 cup water or coconut juice or lime soda (such as 7-up or sprite)
-1/4 cup sugar (reduce if using coconut juice or pop)
-3 tbs fish sauce
-2 cloves garlic
-2 Thai chilies (optional)
-flesh from ½ lime (or juice)
What to Do:
Finely mince garlic and chillier (or use chillier paste instead). Crush together sugar and lime flesh, add garlic, chilies and water. Add fish sauce last and stir everything together. Give the sauce a taste, all flavors (sweet, salty, spicy and sour) should be equal.
Note:
All measurements are approximate as the saltiness of fish sauce depends on the brand. Adjust sauce to “match” the flavors of the dish it will be accompanying. For example, if the dish is already salty then the sauce should be more sour and sweet than salty. If the dish is sour than the sauce should be more sweet and salty than sour. Adjust the measurements accordingly.
For vegetarian dishes, replace fish sauce with soy sauce and omit garlic (if you’re a Buddhist vegetarian).
To Serve:
Arrange a few rice cakes on a plate, spread a little mung beans on each, drizzle with the onion, and ground shrimp. Ladle on some fish sauce and into the mouth it goes each cake goes.
Note:
There are many styles of bánh bèo. The recipe above if for the style commonly found in Saigon and southern parts of Vietnam.
|
Reply:
lovelycat
member
REF: 90312
Date: 02/02/2007
|
 How can I justly translate “Bánh Cuốn” into an English? I have no idea. Bánh is a basic term equivalent of the English word, pastry. However, in Vietnamese bánh can be anything sweet or savory, from cookies to cakes and of course, pastries. Cuốn means to roll. With that said, this dish is called bánh cuốn because you take rice flour sheets aka “bánh”, you add filling and “cuốn”; roll it up. Bánh Cuốn is similar to Chinese rice rolls; the ones served at dim sum that are filled with either shrimp or pork and served with soy sauce. I must say this recipe is only for those truly into cooking. These rolls require time, lots of patience and endurance to hot steam. For those who want the easier road, just buy chinese rice ribbons (premade, the kind they cut up to make chow fun), add filling and roll. These rolls should be somewhat transparent, thin, and have a smooth silky texture.
Filling:
-1/4lb ground pork
-1/2 large onion
-100g chinese black fungus (woodear mushrooms)
-1 tbs fish sauce
-1 tsp pepper
-salt and sugar to taste
*Chop onion and fungus. Heat 1 tbs oil in a pan add meat and stir fry for a few mins, add onion, fungus, fish sauce, and pepper. Continue to stir fry on high heat until the onions are transparent. Add salt and sugar to taste.
For the “Wrappers”:
-150g rice flour
-100g tapioca starch
-4 cups water (960g/ml)
-1 tbs oil
-1 tsp salt
*Mix everything together, rest for 1/2 hour before making wrappers.
Making the Wrappers:
There are 2 ways to get this job done. The first is the easiest, but taste wise, the second method is the best.
1) Easiest, use a non stick frying pan, heat over medium heat pour in about 3 tbs batter. Tilt and the pan in a circular motion to cream a even round wrapper. Cover for 1 min, “flip” the wrapper out onto a serving try, add filling and roll. Roll and as you make the wrappers.
2) Fill a pot half full with water. Tightly tie a thin piece of cloth on top of the pot. Bring the water to a boil, ladle on some batter and spread it around (the batter will drip to the bottom). Steam for a few mins, now the real work begins. ;) Ladle on some batter and spread it thin, cover and steam for a minute or two. Add filling and roll (using a thin spatula dipped in water). Carefully transfer the rolls onto a plate.
To Serve:
Serve with cooked beans sprouts, fish sauce, chả lụa (Vietnamese ‘ham’), meat floss, and fried shallots.
|
Reply:
lovelycat
member
REF: 90438
Date: 02/06/2007
|
Ingredients:
-100g each: white sugar, brown sugar
-200g shortening (use half lard and half shortening for better flavor)
-1egg
-400g all purpose flour
-2 tbs almond extract
-1 tsp vanilla
-1/2 tsp baking powder
-1/3 tsp baking soda
-1/2 tsp salt
-sliced almonds
-egg wash
What to Do:
Mix together flour, baking soda, baking powder, and salt. Cream shortening with sugars and egg until fluffy add vanilla and almond extract. Add flour mixture and mix to form a smooth dough. Rest dough for ½ hour and divide into golf size balls. Flatten the balls into “cookies”, brush with egg wash and sprinkle some sliced almonds on top. Bake at 350’F until golden, about 15 mins.
|
Reply:
lamthu
member
REF: 90473
Date: 02/08/2007
|
chào thầy ạ.hìhì,cho em hỏi một câu nhé,mấy món thầy chỉ món nào cũng hấp dẫn ( trừ món mỡ hành, hix)..thầy biết lý thuyết rõ wá, vậy đã bao giờ thầy thực hành chưa ạ? và..thầy có fải ăn một mình hết ko ạ?em bị ăn một mình vì làm theo món thầy chỉ mà ko thành công đấy..huhu
|
Reply:
lovelycat
member
REF: 90510
Date: 02/11/2007
|
Hic.Món mỡ hành là để ăn với bánh bèo mà bạn.Mình thì vừa mới thi xong.Tết này định trổ tài nấu cho cả nhà nè bạn.Trong số mấy món mình đăng có cái mình làm rồi, có cái chưa ^_^.
|
Reply:
lovelycat
member
REF: 90512
Date: 02/11/2007
|
 "Pastry" Shell:
-1 cup wheat starch
-2/3 cup rice flour
-1 cup boiling water
-2 tbs oil
*Mix flours together and stir in boiling water. Let dough rest until cool enough to handle and knead in oil to make a smooth dough. Divide into 12 portions.
Filling:
-1/2lb ground pork
-1 carrot
-1/2 onion
-2 shitake mushrooms
-cilantro
-1/2 tsp each: salt, pepper
-1 tsp each: soy sauce, sugar
-2 cloves of garlic
-few slices xá xíu (chinese bbq pork "cha siu", optional)
*Dice carrot, onion and bbq pork. Soak mushrooms in water for a few hours to hydrate and cut into thin slices. Mince garlic and cilantro, mix everything together and divide into 12 portions.
What to Do:
Flatten the wrappers and wrap the filling. Use a rose dumpling tweezer to pinch the dough to form petals (can use you fingers if you don't have the tool). Steam dumplings over high heat for about 15-20 mins, lifting the lid of the steamer every 5 mins to release excess steam. Serve with fish sauce.
 Rose Dumpling "Tweezer"
|
Reply:
lovelycat
member
REF: 90542
Date: 02/15/2007
|
 Batter:
-1 cup cooked rice
-5 cups coconut milk or water or milk
-350g rice flour
-100g potato starch
-2 tsp turmeric powder
-1 tsp salt
**Put rice and coconut milk in a blender and blend until smooth. Mix everything together and rest for ½ hour before making crepes.
Filling:
-1 onion
-1/2lb pork belly
-1/2lb small shrimp
-2lbs bean sprouts
-2 cups cooked mung beans
**Slice onions making thin “rings”. Slice pork belly into bite size pieces. Wash and blanch bean sprouts.
Making the Crepes:
Add a little oil to a non stick pan add some onions, shrimp and pork, stir fry until ½ cooked. Add some batter and “twist” the pan so the batter coats the bottom of the pan evenly. Put some bean sprouts and mung beans in the middle. Cover and cook over medium heat for about 3-5 mins, until the crepes are crispy. Fold the crepes in half and plate. Repeat same process for the rest of the batter and filling. Serve with herbs and dipping sauce.
|
Reply:
lovelycat
member
REF: 90646
Date: 02/27/2007
|
Bánh Ít is the general name for “pastries” that are made with glutinous rice flour and boiled or steamed. Usually bánh ít are wrapped with banana leaves, however this type of bánh ít is not, hence gives it the name bánh ít trần as “Trần” means naked. The filling varies from different regions of Vietnam. The following recipe is for southern style Bánh Ít Trần.
Ingredients:
-1/2lb glutinous rice flour (1/2 package)
-1/4lb each: prawns, ground pork
-50g mung beans (peeled and split)
-1 tsp fish sauce
-1/2 tsp pepper
-2 green onions
-2 cloves garlic
-1 tbs oil
-3 tbs fried shallots
-pinch of sugar
-water
What to Do:
Rinse, soak, cook and mash mung beans. Peel, and crush shrimp, mix with pork. Chop onions and garlic. Stir fry onions and garlic until fragrant, add shrimp, pork and seasonings. Stir fry until cooked and thick. Mix flour with warm water to form a soft dough. Take a piece of dough, flatten and wrap filling. Boil the rice balls until they float to the surface; continue to boil for 10 more mins. Serve with onion oil, ground shrimp powder and fish sauce.
|
Reply:
rainbow82
member
REF: 90653
Date: 02/27/2007
|
Hi Lovelycat!
i like your topic very much because i am a girl. can u tell me the way i can collect this infomation?
|
Reply:
lovelycat
member
REF: 91076
Date: 03/26/2007
|
 Dough:
-100g dried mung beans (peeled and split)
-300g taro
-100g shortening
-125g wheat starch
-80g boiling water
-1 shy tsp baking ammonia
*Rinse and soak mung beans in water for a few hours to “rehydrate”. Peel taro and chop taro. Steam taro and mung beans until tender mash into a smooth paste. Stir boiling water into wheat starch, and let rest until cool enough to handle. Finally, kneading everything together to create a smooth dough.
Filling:
-1 Chinese sausage
-1/4 cups each: shrimp, ground pork, bamboo shoots, cha siu (Chinese bbq pork)
-3-4 shitake mushrooms
-1/3 tsp 5 spice powder
-1/2 tsp ground pepper
-1/2 sesame oil
-dash of soy sauce
-pinch of salt
*Soak mushrooms in warm water until tender. Chop mushrooms, shrimp, bamboo shoots, sausage, cha siu into small pieces. Stir fry all the ingredients for about 5 mins over high heat.
Wrapping and Frying:
Divide dough into 20 pieces. Wrap a tsp of filling in a portion of dough. Repeat same process for the rest of the dough and filling. Deep fry the puffs in oil temp. of 200’C or 390’F. Remove when golden and puffy. Serve hot.
Note:
The most important factor when making these puff is the oil temp. in which you fry the puffs. If the temp. is too low the puffs will “dissolve” in the oil.
|
Reply:
lovelycat
member
REF: 91109
Date: 03/28/2007
|
This is the basic recipe. Use this to make different versions. The name of this cake literally translate to “pig skin cake”. Why? I have no idea.
Ingredients:
A: (Batter):
-350g tapioca starch
-50g rice flour
-4 2/3 cups liquid (water or coconut milk, I usually use both half coconut, and half water)
-300g sugar
*Mix everything together.
B: (Filling)
-300g cooked mung beans or taro
-200g sugar
-100g tapioca starch
-175g coconut milk or water
*Put everything in a blender and blend until ‘smooth’.
Steaming:
Grease mould (cake pan or tart mould) with oil. Pour in a layer of batter (mixture A) and steam for 5-10 mins., (until cooked), then pour a layer of filling (mixture B). Steam until filling is cooked and then pour on some more batter. Continue with this process until you use up all of the batter and filling. Make the cake as many layers as you want.
Different Versions:
Pandan and Mung Bean (pictured):
Mix pandan leaves in a blender with the liquid to use in batter. Use mung beans for filling.
Pandan and Durian:
Mix pandan leaves in a blender with the liquid to use in batter. Blend 100g durian with filling and reduce the sugar in filling to 100g 150g (depending on how sweet durian is).
Taro:
Use taro to make the filling instead of mung beans. There is a type of leaf in Vietnam called “lá cẩm” when you boil it it gives off a purple color. This liquid is then used to make the batter. However, here in the states it’s almost impossible to get a hold of, so... use purple food coloring instead.
Note:
Make sure the amount of batter, and filling you pour (steam) is the same at all times, this way you will have a “even” layer cake.
|
Reply:
btnduyen
member
REF: 91279
Date: 04/06/2007
|
mấy món bánh ngon qua hà, làm em đói bụng quá đi
|
Reply:
lovelycat
member
REF: 95786
Date: 08/31/2007
|
Original Recipe:
Starter:
-40g bread flour
-50g water
-1/4tsp baking ammonia
*Mix everything together and prove overnight (12 hours).
Main Dough:
-250g bread flour
-100g water
-80g sugar
-3/4tsp salt
-starter
-sesame seeds
*Mix together starter, sugar, water, and salt. Add this mixture to the flour and knead to form a smooth dough. Prove for ½ hour, divide into 10-12 portions, roll into balls and sprinkle sesame seeds on both sides of the dough balls, prove for another ½ hour. Finally, heat a frying pan with enough oil deep fry. Roll balls into flat circles and drop into the hot oil. Within seconds the dough pieces should float to the surface and puff up. Remove when golden.
½ hour version (based on the original version above):
-290g bread flour
-150g water
-1/4 tsp baking ammonia
-80g sugar
-3/4 tsp salt
-sesame seeds
*Mix together flour and sugar. In a in a different bowl mix together ammonia, salt and water. Add this mixture to the flour and sugar. Knead to form a smooth dough. Rest dough for 5 mins, before dividing into 10-12 portions. Roll each portion into round balls and sprinkle sesame seeds on both sides. Heat a frying pan with enough oil to deep fry. Roll dough balls into flat circles and deep fry until puffy and golden.
Note:
Can add ¼ tsp 5 spice powder for a more interesting flavor. All purpose flour can be substituted if bread flour is not on hand.
(Collect)
|
Reply:
lavender
member
REF: 96259
Date: 09/28/2007
|
xin chao bạn
bạn có thề nói cho mình cách làm cốm được không
giới thiệu cả thành phần nữa
|
|
|
|
Kí hiệu:
:
trang cá nhân :chủ
để đã đăng
 :
gởi thư
:
thay đổi bài
:ý kiến |
|
|
|
|
|
