Oh, when I visited Vietnam in 1999, I simply love the food. Okay, so being a foodie, I love food, all types or cuisine with fresh taste that tantalize my sense of smell, taste I will try! Only food that are way fatty, steeped in animal oil and greasy, I can’t really stomach.

Enough about me, back to this recipe and dish. The dish, is a famous Vietnamese appetizer and simply a delight! Shrimp is minced into a smooth paste and coated around a sugar cane stick like a lolly, that of a mini American Coney dog, but heaps tastier. Well it is seafood we are talking about here. Here’s the recipe:

Ingredients
500g/1lb 2oz raw prawns, peeled and cleaned
50g/2oz pork fat (or use streaky bacon)
100g/3½oz dried shrimp, soaked for an hour in hot water
50g/2oz shallot, finely chopped
1 tbsp fish sauce, plus extra for dipping
½ chilli, finely chopped, to taste
½ tsp freshly ground black pepper
10 sticks sugar cane (available in some Asian and Caribbean speciality shops)
black and white sesame seeds, for coating
groundnut oil, for deep frying
salad leaves, to serve

Method

1. Place the prawns and pork fat in a food processor and blend to a paste.
2. Add the dried shrimp, shallot, fish sauce, chilli and black pepper to the mixture and blend again.
3. Cut the sugar cane into sticks the size of lolly sticks. Wet your hands and mould a ball of the mixture around the broad end of the cane. Smooth it, so it looks like an egg-shaped lolly. Roll the mixture roughly in the sesame seeds.
4. Heat the oil in a deep, heavy-bottomed pan. It is ready when a breadcrumb that is dropped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
5. Deep fry the prawn sticks in the oil for about 5 minutes or until coloured. If possible finish them off over a charcoal fire or grill to crisp up.
6. Serve on a bed of crisp salad leaves using more fish sauce as a dipping sauce. The sugar cane can be chewed at the end to extract the juice.

Try it and share with me your pictures and comments!

this is one drink that i concocted it myself.. basically i got inspired by a drink that i had when i was staying at the oriental hotel, bangkok many years ago… everyday, the stuff will serve a refreshing lemon grass drink… it was so aromatic and therapeutic whenever i had it..such refreshing, soothing frangrance..since then, i’ve tried to recapture that aroma and spirit from the drink.. but it was never the same.. but it gave birth to a new concoction of my own…

its made of 4 ingredients : lemon grass, ginger, honey & water
- 4-6 stalks of lemon grass, washed with outter leaves discarded
- 1 large piece of ginger, size of the palm, well washed and scrubbed
- 3 tbsp of honey, depends on your sweet tooth
- 1 casserole of water, est 3 large bowls of water

1) bruise lemon grass & ginger with a pestel or the bottom of a ceramic cup
2) put lemon grass, ginger & water to boil for about 15-20mins
3) stir in honey to the mixture, you may add more honey if desired
4) drink it hot or cold as desired

properties
- lemon grass has properties of anti-fungal and anti-bacterial
- ginger aids in digestion, eliminates wind in the system, keeps the body warm on a cold day
- honey also has properties of anti-bacterial, anti-fungal and anti-viral… and lots of sweetness and goodness when drank with your honey…;) know what i mean

you may adjust the ingredients according to your preference.. if you like it spicier, you may add more ginger… or double the quantity of lemon grass for a more aromatic effect… and of cos, more honey for that sweet tooth.. i try to make this drink once a week or once fortnightly as a detox concoction for hubby and i.. and of cos, it’s a must-have remedy when i’m down with a cold…

this drink never fails to refresh me and i hope you’ll enjoy it too… cheers!

Chinese steamed bun, also know as “Man tou” or ‘Pau’ meaning ‘packet’

Man tou or steam bun is steeped with the Chinese cuisine since… oh I don’t know, the start of the Chinese food culture. Anyways, its history goes far and long and has been a main staple in Chinese cuisine, besides rice. ‘Pau’ is made of processed or bleached wheat and rice flour, water and leavening agents. At home, to achieve that soft, light and fluffy texture, milk is used in replace of water for the recipe. White mantou was consider a luxury in pre-industrial China, as bleach white flour was more expensive then.

Was missing the great taste of a freshly made Chinese steam bun, better know as ‘pau’, I decided to surfed online to find the best recipe. Here is one I tried, with a little variation to make the dough sweeter.

Pau Ingredients A

• 400 gm bleached all-purpose flour(remove 4 tbsp and replace with 4 tbsp of Wheat starch - tung mein fun)
• 240 ml water
• 1 ½ tsp instant yeast.

Pau Ingredients B

• 100 gm bleached all-purpose flour( remove 1 tbsp and replace with 1 tbsp of Wheat starch - tung mein fun)
• 50 gm sugar
• 10 gm butter or vegetable oil
• 1 ¼ tsp baking powder

FILLING:

• 600 gm pork
• 4 stalks of spring onion
• 15 gm young ginger
• 50 gm shallots(sliced and fried till golden)

Seasoning:

• 1 1/8 tsp salt
• 1 ½ tbsp sesame oil
• 1 tbsp soya sauce
• 2 tsp sugar
• ½ tsp msg
• 100 cc stock

Method:

For pau:

• Mix ingredients A together.
• Knead until smooth and elastic.
• Let it rise for 40 mins
• Mix dough from method 1 with ingredients B. and knead until well blended.
• Cut into equal portions and roll all the portions into a very thin circle before wrapping in filling. Wrap the first circle and so forth.
• Let it rise for 20 minutes.
• Steam for 15 minutes.

For Filling:

• Chop pork till fine.
• Chop spring onions and ginger until fine.
• Mix ingredients for seasoning with pork.
• Use the cake mixer and with the paddle beat pork until elastic.
• Add in stock, spring onions and ginger.

Try it! Let me know how it goes and send me the pictures of it. Enjoy your home made pau!

Asian pancakes are easy to prepare and versatile compliment to a soup or curry dish.

Different from the western pancake, Asian pancakes are made from plain flour dough, rather than a batter, and served with some savory fillings rather than sweets. There are two types of pancakes in China, either thick or thin.

Thin pancakes (bobing) are also known as mandarin or duck pancakes, because they are used as wrappers for serving the famous Peking duck. The thin pancakes version are also served with other savory dishes.

Both varieties of pancakes are sometimes served as a dessert, with some sweetened bean paste filling.

In the northern region of China, thick pancakes are consumed as part of a main meal or treated as a snack, rather like the Indian paratha.

Traditionally the thick pancakes are made with lard and flavored with savory ingredients such as spring onions and rock salt. Although they taste great, I find substituting lard with vegetable taste just as good and healthy too!

Better for your heart! I find making pancakes from scratch real satisfying and fresh as! Better then the frozen ones you get at the supermarket.

Instead of serving your meal with cooked rice, how about making some Asian pancakes for the next meal?

Will follow with a recipe and pictures in the next post!