Was googling the translation of Tía tô when I came across this page..very nice page on names of VN herbs..
http://vietworldkitchen.typepad.com/blog/vietnamese-herb-primer.html
http://vietworldkitchen.typepad.com/blog/vietnamese-herb-primer.html
Sunday, 26 August 2012
Friday, 24 August 2012
Water Spinach stir fried in bean curd cheese sauce
4-5 cloves of garlic sliced
4 bunches of water spinach (cut stems about 5cm lengths)
4 cubes of tofu cheese and sugar to taste
oil
Crush the tofu cheese add some of the preserved solution from jar, then add sugar to taste. The resulting mixture should be salty, spicy and sweet.
Pop some oil in wok, add the garlic then the water spinach, once the spinach soften a little add the tofu cheese mixture, stir thoroughly through
4 bunches of water spinach (cut stems about 5cm lengths)
4 cubes of tofu cheese and sugar to taste
oil
Crush the tofu cheese add some of the preserved solution from jar, then add sugar to taste. The resulting mixture should be salty, spicy and sweet.
Pop some oil in wok, add the garlic then the water spinach, once the spinach soften a little add the tofu cheese mixture, stir thoroughly through
Cauliflower baked in white sauce
1 whole Cauliflower, separated and blanched in a pot of boiling water.
white sauce
shredded tasty cheese
white sauce:
4 heaped tablespoons of plain flour
4 heaped tablespoons of butter
2 cups of milk
1/2 cup of water
Melt butter, add flour and combine.
Then add the milk and stir thoroughly until thickened.
I added more water today as it was a bit too thick.
I usually use equal amount of flour and butter and then would add milk and adjust with water if need be.
Pop the blanched cauliflower into a casserole dish, add the white sauce on top and sprinkle it with some tasty cheese, then into a 180C oven for about 10-15 minutes until the cheese has melted.
NB. I used the water that I blanched the cauliflower in to give more taste.
white sauce
shredded tasty cheese
white sauce:
4 heaped tablespoons of plain flour
4 heaped tablespoons of butter
2 cups of milk
1/2 cup of water
Melt butter, add flour and combine.
Then add the milk and stir thoroughly until thickened.
I added more water today as it was a bit too thick.
I usually use equal amount of flour and butter and then would add milk and adjust with water if need be.
Pop the blanched cauliflower into a casserole dish, add the white sauce on top and sprinkle it with some tasty cheese, then into a 180C oven for about 10-15 minutes until the cheese has melted.
NB. I used the water that I blanched the cauliflower in to give more taste.
Belly Pork with Shrimp Paste and Lemon Grass
1/2 kg belly pork
2 tablespoons of shrimp paste
1.5 teaspoon of sugar
1 onion sliced
1 stalk of lemon grass processed or minced
I used 5-6 tablespoon of processed lemon grass today, left overs can be stored in the freezer for other dishes.
oil
Sautee onion in some oil, add belly pork, shrimp paste, lemon grass, sugar, stir well until the pork is sealed. I tend to add some water to it to dilute the paste evenly then reduce the sauce till none left. Go easy on the paste as it is very salty, can pop in a little and further taste at the end. The sugar is dependent on how much paste there is.
2 tablespoons of shrimp paste
1.5 teaspoon of sugar
1 onion sliced
1 stalk of lemon grass processed or minced
I used 5-6 tablespoon of processed lemon grass today, left overs can be stored in the freezer for other dishes.
oil
Sautee onion in some oil, add belly pork, shrimp paste, lemon grass, sugar, stir well until the pork is sealed. I tend to add some water to it to dilute the paste evenly then reduce the sauce till none left. Go easy on the paste as it is very salty, can pop in a little and further taste at the end. The sugar is dependent on how much paste there is.
Taro and Prawns Soup
1/2 Taro cob, shredded
1/2kg of prawns with heads still on.
chicken soup
Boil the chicken soup, add in about half of the prawn heads for flavour. Peel, de-thread the prawns then cut them into 1cm pieces. Add in the prawn and the taro to the soup, stir frequently as taro tends to thicken upon cooking. Fish sauce to taste. I didnot add any sugar to the soup as the sweetness from the prawn heads were plenty.
NB. I didnot add in all the prawn heads as the flavour might be too strong.
1/2kg of prawns with heads still on.
chicken soup
Boil the chicken soup, add in about half of the prawn heads for flavour. Peel, de-thread the prawns then cut them into 1cm pieces. Add in the prawn and the taro to the soup, stir frequently as taro tends to thicken upon cooking. Fish sauce to taste. I didnot add any sugar to the soup as the sweetness from the prawn heads were plenty.
NB. I didnot add in all the prawn heads as the flavour might be too strong.
Pork Ribs and Radish Casserole
1 length of pork ribs (1kg)
1 medium radish, sliced
1 onion sliced
fish sauce
sweet soya
1/2 can of coconut juice roughly 200ml
oil
Sautee the onion in some oil, then add the pork ribs seal with a drizzle of fish sauce, sweet soya sauce.
Then add the coconut juice and water to cover the meat.
Simmer for about half an hour or until meat is tender. Add radish and more fish sauce to taste if required.
I didnot need to add any sugar as the radish is sweet..radish here is daikon (Asian variety)
1 medium radish, sliced
1 onion sliced
fish sauce
sweet soya
1/2 can of coconut juice roughly 200ml
oil
Sautee the onion in some oil, then add the pork ribs seal with a drizzle of fish sauce, sweet soya sauce.
Then add the coconut juice and water to cover the meat.
Simmer for about half an hour or until meat is tender. Add radish and more fish sauce to taste if required.
I didnot need to add any sugar as the radish is sweet..radish here is daikon (Asian variety)
Split Mungbean Soup (Dessert)
375g of split mungbean (1 bag)
200ml of coconut milk (1/2 can)
75g tapioca pearls (soaked in warm water)
sugar to taste
Cook the mungbean in some water until tender.
Then add the coconut milk and the tapioca.
Sugar to taste.
Once the tapioca pearls are clear the soup is ready
200ml of coconut milk (1/2 can)
75g tapioca pearls (soaked in warm water)
sugar to taste
Cook the mungbean in some water until tender.
Then add the coconut milk and the tapioca.
Sugar to taste.
Once the tapioca pearls are clear the soup is ready
Red Bean Soup (Dessert)
1 packet of Adzuki red beans
2-3 handsful of Tapioca flakes (soaked in hot water)
sugar to taste
rind of 4-5 kumquat sliced thinly
Will make a 4-5L pot of red bean soup
First pop the red beans in some water and boil. The beans will need to be cooked before can add sugar. If sugar is added too soon the beans won't cook properly.
Once cooked add the sugar and tapioca flakes. The flakes are cooked when have gone clear and soft.
Pop the kumquat rind in last..to give a bit of flavour to an otherwise bland dessert..
2-3 handsful of Tapioca flakes (soaked in hot water)
sugar to taste
rind of 4-5 kumquat sliced thinly
Will make a 4-5L pot of red bean soup
First pop the red beans in some water and boil. The beans will need to be cooked before can add sugar. If sugar is added too soon the beans won't cook properly.
Once cooked add the sugar and tapioca flakes. The flakes are cooked when have gone clear and soft.
Pop the kumquat rind in last..to give a bit of flavour to an otherwise bland dessert..
Spinach and Seafood Soup
400g baby spinach, chopped
chicken soup
7 king prawns
7 baby octopus
7 scallops
150g salmon fillet
4-5 cloves garlic thinly sliced
some oil
2 eggs beaten
2 tablespoons of corn flour in some cold water
1 teaspoon sugar
fish sauce to taste
Cut the seafood into bite sizes and marinate in some fish sauce, pepper, sesame oil.
Heat up wok, add some oil then pop the garlic in, then the seafood. Found I had to be really gentle with the seafood not to break them up so gave up and chucked the whole lot into the chicken soup.
Once soup is boiled add the spinach and stir the corn flour through the soup to thicken.
Then reduce heat and slowly stir the eggs through..then add the sugar and fish sauce to taste.
NB..bring soup to boil first before turn low to stir eggs in..if it is too hot the eggs won't swirl and becomes stringy instead..
Also need to pretty much get everything chopped up and ready as the seafood and spinach does not take long to cook.
chicken soup
7 king prawns
7 baby octopus
7 scallops
150g salmon fillet
4-5 cloves garlic thinly sliced
some oil
2 eggs beaten
2 tablespoons of corn flour in some cold water
1 teaspoon sugar
fish sauce to taste
Cut the seafood into bite sizes and marinate in some fish sauce, pepper, sesame oil.
Heat up wok, add some oil then pop the garlic in, then the seafood. Found I had to be really gentle with the seafood not to break them up so gave up and chucked the whole lot into the chicken soup.
Once soup is boiled add the spinach and stir the corn flour through the soup to thicken.
Then reduce heat and slowly stir the eggs through..then add the sugar and fish sauce to taste.
NB..bring soup to boil first before turn low to stir eggs in..if it is too hot the eggs won't swirl and becomes stringy instead..
Also need to pretty much get everything chopped up and ready as the seafood and spinach does not take long to cook.
Pasta with Bacon and Mushroom
500g pasta (cooked)
400g rindless bacon
600g Swiss brown mushroom (ordinary mushroom is all right too, not as much flavour though)
600ml thickened cream
2 spring onions chopped
2 tablespons butter
salt if required
Put the butter in the wok, once melted add the bacon.
When the bacon is cooked add the mushroom and spring onion.
Then the cream last once everything is cooked.
It is ready when everything is nice and warm.
Can reduce the cream by simmering if wished.
NB. I did not add any salt to the sauce since it is already salted by the butter and bacon.
My next goal is learn to make fresh pasta..for this dish I used packet pasta..:)
400g rindless bacon
600g Swiss brown mushroom (ordinary mushroom is all right too, not as much flavour though)
600ml thickened cream
2 spring onions chopped
2 tablespons butter
salt if required
Put the butter in the wok, once melted add the bacon.
When the bacon is cooked add the mushroom and spring onion.
Then the cream last once everything is cooked.
It is ready when everything is nice and warm.
Can reduce the cream by simmering if wished.
NB. I did not add any salt to the sauce since it is already salted by the butter and bacon.
My next goal is learn to make fresh pasta..for this dish I used packet pasta..:)
Stir Fried Vegetarian Potato Noodles
potato noodles (1 packet =500g used about 2/3 of the packet)
15 Shitake dried mushroom soaked in warm water then thinly sliced
1/4 cabbage thinly sliced
3 carrots, peeled, cut thinly into strips
6 spring onions cut into lengths about 5cm long (half or quarter the white bottom bit)
2 medium brown onion thinly sliced
oil (about a ladle)
oyster sauce
Kikkoman soy sauce
Potato noodles:
Soak for 20 minutes in warm water. Then boil for about 7-8 minutes or until soft.
Drain under cold water.
Into the wok, some oil, sautee the brown onion then add the cabbage, carrot, mushroom, spring onion.
Add a little water , a sprinkle of soy, oyster sauce and pop a lid on. Once the vegetables are all cooked add the noodles in.
As the noodles soak up the water, might need a little more water, and extra soy sauce.
Makes a full 3.8L/4qt casserole dish.
15 Shitake dried mushroom soaked in warm water then thinly sliced
1/4 cabbage thinly sliced
3 carrots, peeled, cut thinly into strips
6 spring onions cut into lengths about 5cm long (half or quarter the white bottom bit)
2 medium brown onion thinly sliced
oil (about a ladle)
oyster sauce
Kikkoman soy sauce
Potato noodles:
Soak for 20 minutes in warm water. Then boil for about 7-8 minutes or until soft.
Drain under cold water.
Into the wok, some oil, sautee the brown onion then add the cabbage, carrot, mushroom, spring onion.
Add a little water , a sprinkle of soy, oyster sauce and pop a lid on. Once the vegetables are all cooked add the noodles in.
As the noodles soak up the water, might need a little more water, and extra soy sauce.
Makes a full 3.8L/4qt casserole dish.
Boiled cabbage dippded in fish and egg sauce
Cabbage, separate leaves and boil.
Boil 1 egg, shelled and chopped into small pieces and pop in a bowl of fish sauce.
Boil 1 egg, shelled and chopped into small pieces and pop in a bowl of fish sauce.
Chè Bí Đỏ (Pumpkin dessert)
1/2 butternut pumpkin (cut into little 0.5cm cubes)
25g dried seaweed (soaked then cut them about 5cm)
70g barley pearls (boiled separately until cooked)
100g mung bean
handful tapioca flakes (soaked in hot water)
sugar to taste
Cook the mung bean till near tender. Add the pumpkin, tapioca, barley and seaweed. Then sugar to taste. The pumpkin should not take very long to cook.
25g dried seaweed (soaked then cut them about 5cm)
70g barley pearls (boiled separately until cooked)
100g mung bean
handful tapioca flakes (soaked in hot water)
sugar to taste
Cook the mung bean till near tender. Add the pumpkin, tapioca, barley and seaweed. Then sugar to taste. The pumpkin should not take very long to cook.
Wonton Noodles
500g wonton skin
375g egg noodles (4 rolls)
500g pork mince
1 brown onion minced
10 king prawns (take off heads, shelled, de-thread, then sliced thinly)
coriander for garnish
broth (used pork ribs and prawn heads to make the broth with half a brown onion, boil for about half an hour)
bok choy (blanched)
oyster sauce
sesame oil
pepper
Wontons:
Into a bowl place mince, prawns, onion a drizzle of sesame oil, oyster sauce, and a sprinkle of pepper..mix well.
Use a teaspoon, place a teaspoonful of filling onto the wonton skin then squeeze the corners together..no need to be too tight as the broth will stick it together..
(I only used half of the filling and skin today...made about 32 wontons)
Noodles:
Take them out of the packet..shake them out of their rolls..pop them into a pot of boiling water..stir frequently, bring to a full boil then take them out and drain them under cold water.
NB.don't worry if they look or taste under cooked..as once the broth is added to them they will cook some more. Add a drizzle of cooking oil on to the noodles to prevent them from sticking..
Usually 1 roll of noodles is enough for 1 person, I only used half the packet today for 4.
Broth:
Add a teaspoon of sugar and chicken powder to the broth, wait till it boils, pop in the wontons..the wontons are ready once they float to the top..season with some fish sauce.
Bowl:
Pop the bok choy at the bottom, then the egg noodles, then wonton and soup garnish with some coriander..
375g egg noodles (4 rolls)
500g pork mince
1 brown onion minced
10 king prawns (take off heads, shelled, de-thread, then sliced thinly)
coriander for garnish
broth (used pork ribs and prawn heads to make the broth with half a brown onion, boil for about half an hour)
bok choy (blanched)
oyster sauce
sesame oil
pepper
Wontons:
Into a bowl place mince, prawns, onion a drizzle of sesame oil, oyster sauce, and a sprinkle of pepper..mix well.
Use a teaspoon, place a teaspoonful of filling onto the wonton skin then squeeze the corners together..no need to be too tight as the broth will stick it together..
(I only used half of the filling and skin today...made about 32 wontons)
Noodles:
Take them out of the packet..shake them out of their rolls..pop them into a pot of boiling water..stir frequently, bring to a full boil then take them out and drain them under cold water.
NB.don't worry if they look or taste under cooked..as once the broth is added to them they will cook some more. Add a drizzle of cooking oil on to the noodles to prevent them from sticking..
Usually 1 roll of noodles is enough for 1 person, I only used half the packet today for 4.
Broth:
Add a teaspoon of sugar and chicken powder to the broth, wait till it boils, pop in the wontons..the wontons are ready once they float to the top..season with some fish sauce.
Bowl:
Pop the bok choy at the bottom, then the egg noodles, then wonton and soup garnish with some coriander..
Savoury Scones
1 small zucchini shredded
1 small carrot shredded
2-3 bacon rashers (middle)
1 cup of tasty cheese shredded
1/2 cup of milk
60g of butter
2 cups of self raising flour
salt and pepper
Rub the butter into the flour, add the vegetables, salt and pepper and then the milk last. Knead the mixture until shiny, only a few minutes or so..if too wet add more flour..if too dry add more milk.
Roll the mixture flat..about 1.5-2cm thick..cut roughly into 4cm squares..Then pop them onto a floured tray and into the oven until golden brown..about 20-25 minutes..
1 small carrot shredded
2-3 bacon rashers (middle)
1 cup of tasty cheese shredded
1/2 cup of milk
60g of butter
2 cups of self raising flour
salt and pepper
Rub the butter into the flour, add the vegetables, salt and pepper and then the milk last. Knead the mixture until shiny, only a few minutes or so..if too wet add more flour..if too dry add more milk.
Roll the mixture flat..about 1.5-2cm thick..cut roughly into 4cm squares..Then pop them onto a floured tray and into the oven until golden brown..about 20-25 minutes..
Coconut Rice
Cook rice like normal, substitute 400ml water for 400ml of coconut extract.
Take 2-3 Pandan leaves tie them in a knot and pop them in.
7-8 Kafir leaves cut finely and mix thoroughly with the rice.
Cơm dừa :
Nấu như cơm thường thay vì nước hết thì pha với 400ml nước cốt dừa ..
Lấy 2-3 lá dứa cột lại , và 7-8 lá chanh Kafir cắt nhuyễn trộn đều vào gạo .
Take 2-3 Pandan leaves tie them in a knot and pop them in.
7-8 Kafir leaves cut finely and mix thoroughly with the rice.
Cơm dừa :
Nấu như cơm thường thay vì nước hết thì pha với 400ml nước cốt dừa ..
Lấy 2-3 lá dứa cột lại , và 7-8 lá chanh Kafir cắt nhuyễn trộn đều vào gạo .
Mini Quiches
1 and a half cups of warmed milk
4 eggs beaten
cherry tomatoes cut into wedges
asparagus cut into lengths of 1 inch
spring onion chopped
bacon rashers chopped
brown onion chopped
shredded cheese
Puff pastries, 1 sheet will make 4 mini ones so will need 3 sheets to make 12.
a small rice bowl to cut pastry to size, diameter about 11cm
How to make them
Grease muffin pan, defrost the pastry by leaving at room temperature, cut to size using the bowl to cut around and line the pan.
Then pour in mixture (milk,eggs, bacon, onion, spring onion), garnish with a sprinkle of pepper, asparagus, tomatoes and cheese.
Pop into a 200C oven bake for 10 minutes, then reduce to 160C and bake for a further 5-10 minutes or until firm.
4 eggs beaten
cherry tomatoes cut into wedges
asparagus cut into lengths of 1 inch
spring onion chopped
bacon rashers chopped
brown onion chopped
shredded cheese
Puff pastries, 1 sheet will make 4 mini ones so will need 3 sheets to make 12.
a small rice bowl to cut pastry to size, diameter about 11cm
How to make them
Grease muffin pan, defrost the pastry by leaving at room temperature, cut to size using the bowl to cut around and line the pan.
Then pour in mixture (milk,eggs, bacon, onion, spring onion), garnish with a sprinkle of pepper, asparagus, tomatoes and cheese.
Pop into a 200C oven bake for 10 minutes, then reduce to 160C and bake for a further 5-10 minutes or until firm.
Sweet and Sour Beer Battered Fish
1 small green capsicum diced
1 small red capsicum diced
1 450g can pineapple in syrup (strained, keep the syrup to add to the sauce)
1 onion diced
4 tomatoes diced
3-4 tablespoons of oyster sauce.
2 tablespoons of corn flour
ginger cut into thin strips
Some oil in pan, pop the onion in then the tomatoes.
Once the tomatoes have softened add the pineapple, capsicum, ginger in.
Slowly add the syrup in while tasting. I used most of the syrup today.
Then oyster sauce to taste.
Dissolve 2 tablespoons of corn flour in some cold water..add to sauce to thicken once the sauce is boiling.
Batter:
1 and a 1/2 cups of plain flour
1/2 cup of corn flour
1 stubby of beer (375ml)
1 egg beaten
sprinkle of mixed herb
sprinkle of salt and pepper
After making the batter let it sit for about 30 minutes
Cut the flathead tails into bite size..3cm pieces then pop in batter and deep fry.
Bún Mắm (Anchovies Noodle Soup)
3 lọ mắm cá linh (thấy hiệu này sạch sẽ nên mua) 3 jars of anchovies
8-9 cây xả (8-9 stalks of lemon grass)
3 kg xương heo (3kg pork bones)
1kg tôm lớn bóc rồi (còn đầu) 1kg king prawns shelled with heads
1kg mực (1 kg squid/calamari)
1kg cá rockling (1kg rockling)
1 củ hành (1 onion)
5 quả cà tím (5 egg plants)
1 kg ba rọi (cắt mỏng xào với chút hành /tỏi nêm chút nước mắm)
1 kg belly pork sliced thinly, stir fried with some onion, garlic and fish sauce
mắm (anchovies)
lấy mắm bỏ vô 1 nồi nhỏ cho chút nước
đun riu riu lửa cho mắm rã ra ..(khoảng 30-45 phút)
xong lượt vô nồi nước soup vứt bã đi
Pop the anchovies into a small pot with a bit of water,
simmer until they disintegrate (30-45 minutes)
then strain the water into the soup pot and throw away the rest
nước soup của bún mắm:
(soup)
xương heo (pork bones)
mắm (anchovies see above)
xả (cắt 2-3 phân) lemon grass (cut into 2-3cm)
ớt (có thể để ngoài , ai ăn cay thì cắt bỏ vô) chilli (can pop into the soup or leave out for the people who likes spicy, they can add into their bowl)
khi gần ăn thả tôm, cá, mực, cà tím, ba rọi vô
when ready to eat, pop in the prawns, calamari, egg plant, belly pork into the soup
Bún mắm ngon phải nhiều xả, ớt và rau thơm ...:)
For flavour need lots of lemon grass, chilli and herbs :)
NB. Hôm nay ăn vừa vặn không cần nêm thêm, chỉ 3 lọ mắm nước ngọt từ xương heo, cá, tôm ra ..
Nồi nước soup nấu từ 1pm-6pm..nấu càng lâu càng ngọt nước ..
Soup was on stove for 5 hours, the longer the better the soup
I did not need to add anything else to the soup..as the saltiness from the anchovies, the sweetness from the bones, fish, prawns etc was well balanced..
8-9 cây xả (8-9 stalks of lemon grass)
3 kg xương heo (3kg pork bones)
1kg tôm lớn bóc rồi (còn đầu) 1kg king prawns shelled with heads
1kg mực (1 kg squid/calamari)
1kg cá rockling (1kg rockling)
1 củ hành (1 onion)
5 quả cà tím (5 egg plants)
1 kg ba rọi (cắt mỏng xào với chút hành /tỏi nêm chút nước mắm)
1 kg belly pork sliced thinly, stir fried with some onion, garlic and fish sauce
mắm (anchovies)
lấy mắm bỏ vô 1 nồi nhỏ cho chút nước
đun riu riu lửa cho mắm rã ra ..(khoảng 30-45 phút)
xong lượt vô nồi nước soup vứt bã đi
Pop the anchovies into a small pot with a bit of water,
simmer until they disintegrate (30-45 minutes)
then strain the water into the soup pot and throw away the rest
nước soup của bún mắm:
(soup)
xương heo (pork bones)
mắm (anchovies see above)
xả (cắt 2-3 phân) lemon grass (cut into 2-3cm)
khi gần ăn thả tôm, cá, mực, cà tím, ba rọi vô
when ready to eat, pop in the prawns, calamari, egg plant, belly pork into the soup
Bún mắm ngon phải nhiều xả, ớt và rau thơm ...:)
For flavour need lots of lemon grass, chilli and herbs :)
NB. Hôm nay ăn vừa vặn không cần nêm thêm, chỉ 3 lọ mắm nước ngọt từ xương heo, cá, tôm ra ..
Nồi nước soup nấu từ 1pm-6pm..nấu càng lâu càng ngọt nước ..
Soup was on stove for 5 hours, the longer the better the soup
I did not need to add anything else to the soup..as the saltiness from the anchovies, the sweetness from the bones, fish, prawns etc was well balanced..
Thursday, 23 August 2012
Sticky Date Pudding
This is my favourite for a cold night...and when I need I sugar fix like today...
took forever to make...my arms are sore from cutting up all the dates and creaming..
but well worth it ..ummmm better walk triple tomorrow or else might have to start lăn....ing..
the photo was my dessert for tonight....yummmo...heaven on earth...
1 and 1/4 cup (200g) chopped dates (I used scissors to cut them less messy)
1 and 1/4 cups (315ml) water
1 teaspoon bicarbonate soda (to soften the dates)
3 tablespoons (60g) butter
3/4 cup (190g) caster sugar
2 eggs, beaten
1 cup (150g) self-raising flour
Butterscotch sauce:
1 cup (200g) brown sugar
1 cup (250ml) cream (I used thickened cream)
3/4 cup (190g) butter
Set oven at 180C, brush or spray cake pan with oil and line base with baking paper.
1/ dates, water in pan , bring to boil, remove from heat add bicarbonate soda
leave for 5 minutes and process until smooth (I used the bamix)
2/ cream butter and sugar until light and creamy
(creaming is a process where butter and sugar is mixed thoroughly using a wooden spoon..
I cheated and used the whisk tonight problem is it sticks to the whisk...
trick is to leave butter to soften first before creaming..easier.....)
beat eggs in a little at a time, fold in flour, then date mixture
3/ pour mixture into cake pan and bake for 50 minutes at 180C
4/sauce:
stir ingredients over heat, boil 3 minutes remove from heat.
Serve cake with butterscotch sauce and ice cream or cream
NB. I usually make 3 portions...found that 3 portions of cake need about 2 portion of sauce
and need to line the cake pan....lazy...didnt do it today..and it got stuck at the bottom
even when I greased it really well all over..
Recipe from Cookery The Australian Way 7th edition my favourite cook book
took forever to make...my arms are sore from cutting up all the dates and creaming..
but well worth it ..ummmm better walk triple tomorrow or else might have to start lăn....ing..
the photo was my dessert for tonight....yummmo...heaven on earth...
1 and 1/4 cup (200g) chopped dates (I used scissors to cut them less messy)
1 and 1/4 cups (315ml) water
1 teaspoon bicarbonate soda (to soften the dates)
3 tablespoons (60g) butter
3/4 cup (190g) caster sugar
2 eggs, beaten
1 cup (150g) self-raising flour
Butterscotch sauce:
1 cup (200g) brown sugar
1 cup (250ml) cream (I used thickened cream)
3/4 cup (190g) butter
Set oven at 180C, brush or spray cake pan with oil and line base with baking paper.
1/ dates, water in pan , bring to boil, remove from heat add bicarbonate soda
leave for 5 minutes and process until smooth (I used the bamix)
2/ cream butter and sugar until light and creamy
(creaming is a process where butter and sugar is mixed thoroughly using a wooden spoon..
I cheated and used the whisk tonight problem is it sticks to the whisk...
trick is to leave butter to soften first before creaming..easier.....)
beat eggs in a little at a time, fold in flour, then date mixture
3/ pour mixture into cake pan and bake for 50 minutes at 180C
4/sauce:
stir ingredients over heat, boil 3 minutes remove from heat.
Serve cake with butterscotch sauce and ice cream or cream
NB. I usually make 3 portions...found that 3 portions of cake need about 2 portion of sauce
and need to line the cake pan....lazy...didnt do it today..and it got stuck at the bottom
even when I greased it really well all over..
Recipe from Cookery The Australian Way 7th edition my favourite cook book
Chè Chuối (Bananas in Coconut Milk Dessert)
yummmo...sorry no đậu phọng though ...hehee if anyone got any I am willing to swap you some chè chuối for some đậu phọng :)
Sugar banana (1 bunch) 2 cans of chef's choice creamy coconut (coconut extract) 60-80g tapioca (sago) pearls (soaked in cold water) boiled casava (cut the frozen Casava into thumbsize pieces then boil separately, will take quite awhile) vanilla essence garnish with crushed peanuts sugar to taste Boil the bananas until the peel start to open, take them out and drain, and peel. Pop the coconut milk into a pot, once boiled add the tapioca pearls, after the pearls turn clear add the bananas, casava and then sugar to taste, vanilla essence. The peanuts, pan fried with a little salt on low heat, once the peanuts start to come away from the skin take off heat and separate the peanuts. Pop the peanuts in a plastic bag and use a rolling pin to crush them...less messy otherwise into a mortar and pestle to crush.  |
Pavlova
4 egg whites
1 cup (250g) caster sugar
1 tablespoon (10g) cornflour
1 teaspoon vanilla esence
2 teaspoons vinegar
(Cookery the Australian Way)
The cakes I make are either 2-3 portions ..2 portions is just nice...
beat the egg white first until stiff ..
add in the sugar slowly..beat until can raise the beaters without the peak toppling over..need to be very stiff...(need an electric mixer)
fold in cornflour then add vinegar, vanilla essence
pile on an oven tray...when piling ..pile a bit higher than expected as the pavlova will flatten a little on baking, not too high though as the pavlova shell will break when it flattens ..
I line my tray with baking paper..then can just take the pavlova out on top of the paper..nice and clean..
bake at 110C for 75-90 minutes
then dress it with thicken cream, strawberries, passion fruits, kiwi, mandarins, peach...etc..
1 cup (250g) caster sugar
1 tablespoon (10g) cornflour
1 teaspoon vanilla esence
2 teaspoons vinegar
(Cookery the Australian Way)
The cakes I make are either 2-3 portions ..2 portions is just nice...
beat the egg white first until stiff ..
add in the sugar slowly..beat until can raise the beaters without the peak toppling over..need to be very stiff...(need an electric mixer)
fold in cornflour then add vinegar, vanilla essence
pile on an oven tray...when piling ..pile a bit higher than expected as the pavlova will flatten a little on baking, not too high though as the pavlova shell will break when it flattens ..
I line my tray with baking paper..then can just take the pavlova out on top of the paper..nice and clean..
bake at 110C for 75-90 minutes
then dress it with thicken cream, strawberries, passion fruits, kiwi, mandarins, peach...etc..
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