Monday, February 17, 2014

Vietnamese " Bún Thang"

 This is a traditional dish that Northen Vietnamese usually eat during Lunar New Year Festival to look forwar to a prosperous, successful new year ahead. The ingredients for this dish usually made from the food that was used to pray on New year eve and 1st day of New year, that is boiled chicken and meatloaf ( giò lụa).
- Stock (made from pork ribs or chicken stock)
- Dried shrimps, washed, soaked
- Dried mushrooms, washed, soaked till soften
-1 Boiled chicken, deboned
- 400g meatloaf ( giò lụa)
- 2 eggs, beaten
- laksa leaves and spring onions, to serve.
- Rice noodle ( beehoon), to serve
  Boil the stock together with the shrimps and mushrooms under medium heat until the shrimps is soften. Season to taste. Chicken meat shred into bite size. Meatloaf cut into shreds. Beaten egg fry thinly, slice into fine shreds. Laksa leaves and spring onion wash and chop.
  Blanch rice noodle in boiling water, drain well. Put noodle in a big bowl, arrange chicken meat, meatloaf, shredded eggs on top. Decorate with laksa leaves and spring onion. Pour boiling soup on the noodle and serve hot.

Friday, February 14, 2014

I am back and happy Valentines.

 I was away for so so long because of my baby girl. Finally I am back to blogging.
I decide to start off on Valentines just because I tried on a batch of Nama chocolate and I am so satisfied with the outcome even though I am not a big fan of chocolate. It's just simply yummy!

Recipe: ( from Fait maison )
 _ 400g chocolate ( I use 52% Beryl's chocolate)
 _ 200g whipping cream
 _ 20g unsalted butter
 _ 1 tbsp honey
 _ Cocoa powder for dusting
   Prepare chocolate in a mixing bowl, chop into small pieces if necessary.
  Cook whipping cream in a pot over low heat until bubbles appear, do not boil the cream. Pour hot whipping over chocolate, mix well with a balloon whisk until you get smooth mixture. Add butter and honey, continue whisking till combined.
  Pour mixture into square baking pan ( lined with parchment paper). Smooth the surface, cover with clingfilm and refrigerate it.
  When the chocolate is harden, cut into small pieces using warm knife and dust with cocoa powder. Serve.