Find your diamond
Find your jewelry
shape
carat
color
clarity

How are you eating during the virus lockdown?

@mellowyellowgirl do you have a recipe for the bun bo hue? it looks so good. And I have some time to cook at present ;)2
 
foxinsox said:
@mellowyellowgirl do you have a recipe for the bun bo hue? it looks so good. And I have some time to cook at present ;)2
Click to expand...

Oooh Okies the recipe is fairly flexible depending on what you have on hand. You must have lemongrass. That's probably the only none negotiable thing.

These are good guides for the recipe


vietspices.blogspot.com

Bún Bò Huế (Hue Style Beef Noodle Soup)

One of my favorite Vietnamese cooking ingredients is lemon grass. It's versatility allows it to be used in so many dishes an...
vietspices.blogspot.com vietspices.blogspot.com

I don't like working with shrimp paste as it's too strong for me so I stick with fish sauce. You really can't tell.

I also use a chunk of pork shoulder and a beef bolar blade roast because the shanks etc called for are too hard to find these days. Hehe as adventurous as I am I'm not trapadising around town to look for the right cuts of meat.

Just flag me if you have any other questions and please please please post if you do make it.

I love promoting Viet food to people!
 
Thank you @mellowyellowgirl! I know I don't have all the ingredients for this but luckily we have a well-stocked asian supermarket that should have a bunch of what I need. It looks fresh and super tasty which is just what I feel like.
 
foxinsox said:
I got into some baking again today - made another batch of the apple spice buns because we gave most of the last batch away and they were the nicest of last week’s baking. I also made some cookies per our favourite bakery’s recipe. so! much! sugar! H was delighted - he has a wicked sweet tooth!
34702C59-3DD6-4759-B0C9-6144D084E4E4.jpeg
Then I thawed some pizza dough and made flat breads which we topped with shredded slow-cooked beef cheek, hummus, coleslaw and quick pickled red onions.
F6D2F8E8-9301-4ED2-A40C-0AD76534A2AB.jpeg
@Daisys and Diamonds Gary missed out if he didn’t like it - that looks tasty! Also the Kiwi choc chippies, with condensed milk right? Those are so good but H likes the American-style more.
@mellowyellowgirl that soup looks so tasty. My stomach is growling!
Click to expand...

so long as the uncooked dough tastes good im for anybody's cookies :mrgreen2:
 
mellowyellowgirl said:
Omg I'm so so so excited to meet a fellow Viet *squeeeeeeee*

Nah I didn't make the cha lua. It's one of those things that's too Viet for the boys so I'm the only one who eats it.

You live in Singapore right? Can you get Viet food there?
Click to expand...

do you have a grandma available for adoption ?
i have often thought id be a better cook if i had grown up around an Asian grandma
now don't get me wrong, i wouldn't swap out my long dead dearly loved grandma who cooked with love for her family and was a very good baker

but herbs and spices, garlic, ginger, chillie were not big (or more accurately non existent) back in those days in NZ so both my parents grew up with very bland safe pallets
probably pretty much unchanged from my early settler ancestors' days
i remember when dolmeo pasta sauce arrived here and instantly food became more interesting

the greatest thing to happen to food in my lifetime has been immigration !
my mum to her credit was adventures with new fruits and veges
i remember the first time we had a capsicum- a green bell peper
 
mellowyellowgirl said:
Oooh Okies the recipe is fairly flexible depending on what you have on hand. You must have lemongrass. That's probably the only none negotiable thing.

These are good guides for the recipe


vietspices.blogspot.com

Bún Bò Huế (Hue Style Beef Noodle Soup)

One of my favorite Vietnamese cooking ingredients is lemon grass. It's versatility allows it to be used in so many dishes an...
vietspices.blogspot.com vietspices.blogspot.com

I don't like working with shrimp paste as it's too strong for me so I stick with fish sauce. You really can't tell.

I also use a chunk of pork shoulder and a beef bolar blade roast because the shanks etc called for are too hard to find these days. Hehe as adventurous as I am I'm not trapadising around town to look for the right cuts of meat.

Just flag me if you have any other questions and please please please post if you do make it.

I love promoting Viet food to people!
Click to expand...

Thanks for the recipe. I will use that too!:-)
 
mellowyellowgirl said:
Sweet potato, spinach and chorizo slice

Yay! Lunch for two days is sorted!

IMG_20200420_120718.jpg
Click to expand...

May I have the recipe for this too? Looks yummy! And I eat a lot of sweet potatoes and spinach.
 
Phoenix said:
May I have the recipe for this too? Looks yummy! And I eat a lot of sweet potatoes and spinach.
Click to expand...

I tink you mentioned you are gluten free right? I've never done it but I'd probably substitute the flour with half a cup of rice flour if I was trying for gluten free.

Bacon is also nice too!


Ingredients
  • 1 sweet potato shredded
  • 1 cup spinach wilted and chopped
  • 2 chorizo sausages diced and fried until golden
  • To handfuls chopped spring onions
  • 4 eggs
  • 1 cup self-raising flour
  • 1 cup cheese grated
  • Salt to taste
  • 1 pinch pepper *to taste
Method
  1. Add all ingredients together and mix well.
  2. Place into a non-stick slice tray.
  3. Bake at 180C for 35-45 minutes.
 
@mellowyellowgirl

I don't suppose you have recipes for banh nam and ban
mellowyellowgirl said:
I tink you mentioned you are gluten free right? I've never done it but I'd probably substitute the flour with half a cup of rice flour if I was trying for gluten free.

Bacon is also nice too!


Ingredients
  • 1 sweet potato shredded
  • 1 cup spinach wilted and chopped
  • 2 chorizo sausages diced and fried until golden
  • To handfuls chopped spring onions
  • 4 eggs
  • 1 cup self-raising flour
  • 1 cup cheese grated
  • Salt to taste
  • 1 pinch pepper *to taste
Method
  1. Add all ingredients together and mix well.
  2. Place into a non-stick slice tray.
  3. Bake at 180C for 35-45 minutes.
Click to expand...

Wow. Thank you so much.

I think the rice flour will make it even more crispy. Thank you for remembering that I am gluten-free. x
 
Tonight at midnight I'm making soft shell tacos, and making corn tortillas from scratch.

Kenny's Corn Tortillas
Makes 9 tortillas

Put in mixing bowl:
1 c dry masa harina
3/4 c water, room temp

Mix gently but thoroughly with fork, add a bit more water if too dry.
Try to finish mixing it in 2 minutes.
Hand form into one large ball.
Put ball back in mixing bowl, cover tightly with food wrap or moist dish towel.
Let sit 20 min at room temp.

Preheat comal (or heavy cast iron skillet) on med-high heat to 450 F, or till drops of water dance.

Form 9 balls of 36.7 grams, or 1.22oz each.

Cut a quart-sized Zip Lock freezer bag so it opens like a book and place it in the tortilla press.

Place a ball of dough in 7" tortilla press.
Press lightly.
Check size, press again harder if tortilla didn’t reach the edge of the press.

If you don't have a press just use the heaviest skillet you have as your press, but use that ziplock bag to prevent sticking.

Hold raw tortilla 1/2” from top with 3 middle fingers held together, quickly with the bottom touching the pan first, gently unroll it onto preheated comal while proudly singing, “OLE!”
Cook 30 to 60 seconds … you want a few brown areas on bottom, white on the edges, and for it to be peeling up from the edges.
Flip and cook other side about 20 seconds, and it starts puffing up in spots.

Add it to the stack that is wrapped in foil and kept in warm low oven.
 
Spoke to bestie. She who was going to bunker down and only get a delivery once a fortnight has told me to bake everything I can for her. Notably marble cake.

Me: If I bake this you better eat it you little gremlin. If you chicken and throw it out at the just minute I'll ban you from baked goods forever and you'll be on my banned list for life! (I have a list of people who are banned from baked goods. We are still excellent friends. They are just banned from my baked goods).

Her: I'm sick of Arnotts biscuits. The twins want cake. Can you bring some quickly?

Me: You know I'm out grocery shopping like 3 times a week right?

Her: Yeah I don't care. Can I have cakes?

Made some pistachio chiffon. Will bake more stuff and get it to her doorstep by the end of the week.

IMG_20200420_232024.jpg
 
Phoenix said:
@mellowyellowgirl

I don't suppose you have recipes for banh nam and ban


Wow. Thank you so much.

I think the rice flour will make it even more crispy. Thank you for remembering that I am gluten-free. x
Click to expand...

No I don't unfortunately!

The boys are not into squidgy Viet cakes and dumplings (as they call them) so I usually eat them at restaurants.

They did like the Banh Tom I made but that's because it was mainly sweet potato and not much dough.

You know what I really really really badly want to make? Banh Xeo! But no one to eat it with me! Even with Lil Sis it's just two of us and therefore not worth the effort.
 
@mellowyellowgirl I miss chiffon cake so much. My mother would bake several pandan chiffon every CNY.
 
Baked in the oven yesterday. Asparagus + Shiitake mushroom in black truffle oil with some herbs.

IMG_8076[1].JPG
 
chrono said:
@mellowyellowgirl I miss chiffon cake so much. My mother would bake several pandan chiffon every CNY.
Click to expand...

Pandan chiffon is my son's absolute favorite cake! He insists on being authentic he won't let me put pandan paste into our last batch of cakes so they are not green!!!

There wasn't enough chlorophyll in the leaves (a bit cold in Sydney right now) so even though the fresh extract smells really aromatic just like pandan I miss the green color!
 
mellowyellowgirl said:
No I don't unfortunately!

The boys are not into squidgy Viet cakes and dumplings (as they call them) so I usually eat them at restaurants.

They did like the Banh Tom I made but that's because it was mainly sweet potato and not much dough.

You know what I really really really badly want to make? Banh Xeo! But no one to eat it with me! Even with Lil Sis it's just two of us and therefore not worth the effort.
Click to expand...


Squidy?!! That's sooo funny! :lol:

I love banh xeo too. Tell you what, next time I'm in your neck of the woods, I'll pop in and we can have a banh xeo party, how's that?!! :))

Seriously though, how do you make banh xeo crispy? That's something I haven't managed to master.
 
I was bad. Just went for a short walk and stopped by the market to get bananas and somehow I ended up with more ice cream and chocolate. :shhh: :lol:
 
elizat said:
I made homemade Mac and cheese today. I have brussel sprouts roasting in the oven.

IMG_20200420_131822.jpg
Click to expand...

My kids would adore eating at your place! Homemade Mac N Cheese and Brussel sprouts are their 2 favorite things!
 
Everyone's food looks fabulous!

Pumpkin Panna Cotta was on my 'to make' list this week since I have an over abundance of pumpkin right now-it turned out really great, but I managed to make a huge batch and am worried we won't get it eaten fast enough! This dessert was sugar free, dairy free and made with fish gelatin-super easy and would actually make a nice pie filling.
 
jaysonsmom said:
My kids would adore eating at your place! Homemade Mac N Cheese and Brussel sprouts are their 2 favorite things!
Click to expand...

Wow! They like brussel sprouts? The 13 year old at our house will eat carrots- shaved with a vegetable peeler only, red grapes with no seeds, but has a limit at 5 per serving- his rule and will eat apple slices with no skin. Super limited!
 
elizat said:
Wow! They like brussel sprouts? The 13 year old at our house will eat carrots- shaved with a vegetable peeler only, red grapes with no seeds, but has a limit at 5 per serving- his rule and will eat apple slices with no skin. Super limited!
Click to expand...

Yes, my teens (17 and 14) like the weirdest veggies. The like anything green and crunchy, so brussel sprouts, asparagus and broccolini are faves as long as they're not overcooked. Fruit is another story....both will only eat fruit if I blend it into a smoothie. They prefer vegetables, go figure!
 
elizat said:
Wow! They like brussel sprouts? The 13 year old at our house will eat carrots- shaved with a vegetable peeler only, red grapes with no seeds, but has a limit at 5 per serving- his rule and will eat apple slices with no skin. Super limited!
Click to expand...

My 7yo looooooves brussel sprouts. Comments like "a few more pieces of brussel sprouts please mummy" are common in our house.

We also have to donate asparagus to him.

As for cucumber and tomato if you put a plate in front of him he cannot resist. He will keep eating and eating it no matter how much he's had.
 
Phoenix said:
Squidy?!! That's sooo funny! :lol:

I love banh xeo too. Tell you what, next time I'm in your neck of the woods, I'll pop in and we can have a banh xeo party, how's that?!! :))

Seriously though, how do you make banh xeo crispy? That's something I haven't managed to master.
Click to expand...

You give me a months notice so I can practice! I've never made it!!!

I know all the theory but never tried to execute it. I suspect it's an abundance of oil for crispiness.

Experimenting with scallion pancakes right now!
 
mellowyellowgirl said:
Experimenting with scallion pancakes right now!
Click to expand...

Ooh, holler if you have any tips and tricks! This is the recipe I’ve used, but I’m super rusty and haven’t made it in over a year.


Dough: 3 to 1 ratio flour to water

Mix green onions with vegetable oil, some sesame oil, and salt.

Roll out the dough, not too thin, and spread layer of oil on top. Roll it up, then cut it in two. Make a coil like a cinnamon roll and roll it flat again.

Fry on low heat with the cover on, and when the edges are starting to cook (like pancakes) flip it and leave the cover on.

Take the cover off, let it brown on both sides, and serve.
 
JPie said:
Ooh, holler if you have any tips and tricks! This is the recipe I’ve used, but I’m super rusty and haven’t made it in over a year.


Dough: 3 to 1 ratio flour to water

Mix green onions with vegetable oil, some sesame oil, and salt.

Roll out the dough, not too thin, and spread layer of oil on top. Roll it up, then cut it in two. Make a coil like a cinnamon roll and roll it flat again.

Fry on low heat with the cover on, and when the edges are starting to cook (like pancakes) flip it and leave the cover on.

Take the cover off, let it brown on both sides, and serve.
Click to expand...

First time!!! I'll report back! It probably won't be pretty but it'll be fun!
 
GET 3 FREE HCA RESULTS JOIN THE FORUM. ASK FOR HELP
Jewelry Blog
PriceScope-Concierge-Ad
Find prime cuts.
Top