Archive for the ‘Asian’ Category

Coconut Milk: Vietnamese Waffles – Banh Kep La Dua

Wednesday, March 9th, 2011

Banh kep la dua

Sunday is my day to chill out. It’s a leisurely day where I let the pace be what it maywhether it’s sleeping in, reading curled up on the sofa or taking my time folding laundry. Some Sundays I am eager to cook up a feast, never mind that it takes 1 or 4 hours. Other times, laziness sneaks in and I want someone else to break out their pots and pans.

Frequently that someone is New Saigon, my favorite Vietnamese restaurant in Denver.

One of the perks of going there on the weekend is that they now serve waffles. These are not the kind of waffles you’d drench in butter and syrup. They are Vietnamese waffles, banh kep la dua – a sweet treat that is served up by Vietnamese homecooks and street food vendors. It’s eaten naked, like a pastry, and is the perfect dessert after my usual meal of spicy lemongrass chicken and vegetables.

Banh kep la dua are made with coconut milk and pandan. The coconut milk is why the recipe is featured with this series and the reason these waffles are so special.

Pandan is a tropical plant frequently used in Southeast Asian cookery and makes its way into many desserts. You can tell by the signature bright green hue (which is a combination of natural color and added food coloring). Pandan tastes and smells sweet and floral.

Last Sunday was a lazy one. My husband and I had lunch at New Saigon. This time, however, I skipped my regular waffle for the first time in months. Because of you, I’ve been tinkering with recipes for several weeks and am waffled out. I’ve created a recipe for Vietnamese waffles that’s crispy and light like the version I’ve come accustomed to on Sunday afternoons.

Re the recipe:  Nearly all the other Vietnamese waffle recipes online use only AP flour (all-purpose) and attempt to get that crispy, light texture by using cornstarch and baking powder or cream of tartar.  I found some references to Vietnamese cooks using only rice flour, but that made waffles that were too light and airy. I prefer a combination of the two for a lighter but more structured waffle.

How to eat a Vietnamese Waffle?

The first time I ate banh kep la dua, it was served hot on a plate. I was sharing it with freinds at the table and wasn’t sure how I was going to split it with my chopsticks from lunch.  The waitress brought us one fork and, because I still looked perplexed, she quickly quartered the waffle and gave everyone at the table a piece in-hand.

It was and still is the best naked waffle whether you eat it with . . . a fork, fingers or chopsticks.

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Coconut Milk: Filipino Shrimp, Green Beans & Squash – Ginataang Sitaw Kalabasa

Wednesday, February 23rd, 2011

Coconut milk is all that and then some. It is the perfect creamy addition for both sweet and savory dishes.

In our house, we use coconut milk more often with spicy curries and soups and only occasionally in drinks like coquito and sweets like Vietnamese rice pudding (che dau trang).

Growing up, coconut was rarely eaten in our house – except for the shredded version my mom used in desserts or those extremely rare occasions when my dad busted open a hairy, brown coconut. First, he carefully drained the precious coconut water by piercing the coconut eyes (pores) with a hammer and long nail. As youngsters, my little sister and I always lined up for a sip. Then he covered the coconut with a towel and whacked it with the hammer.  And, finally we got to pry at that precious white flesh.

Fresh coconut is still hard to come by, and a bit hit or miss when I find one at the market here in Denver. Thankfully, canned coconut milk is more readily available.

In this Filipino recipe for Ginataang Sitaw Kalabasa, squash and green beans are simmered in coconut milk to create a luscious meal. “Ginataang” (also spelled “ginataan” or “guinataan”) is a Filipino term referring to food cooked with “gata,” the Tagalog word for coconut milk.

My girlfriend Cher turned me onto this dish last fall when her garden was bursting with buttercup squash and the cool weather of the new season was setting in. It’s one of her favorite Filipino dishes that her mamma makes. It’s so good that my husband and I gobbled up three servings each and took home the leftovers. I can be gluttunous – especially where coconut milk is involved.

If you can find buttercup squash use it – please.  As the name suggests, it’s buttery and also a little sweet. Its flavor is not duplicated with other squash varieties. If you can’t find buttercup, substitute with acorn or your favorite squash – your dish will still be delicious. Also note that most traditional recipes for ginataang sitaw kalabasa use long beans, but tender green beans are a good substitute.

This is comfort food, Filipino style.

Tidbits on coconut milk:

  1. The coconut tree, cocos nucifer, is considered one of the most useful trees in the world. The long list of uses includes:  food and drink, serving vessels, cooking fuel, textile fibers, thatching/basket materials, timber, medicines and many other useful products.
  2. Coconut milk is a thick sweet liquid that is made by pressing water through grated coconut flesh. Do not confuse coconut milk with the naturally occurring opaque liquid derived from the coconut.
  3. Canned coconut milk has a fat content ranging from 10 to 25 percent. The higher the percentage means it has more coconut cream and less water, and is also more thick. Pay attention to whether your recipes call for milk or cream.
  4. When purchasing coconut milk, opt for those canned versions that do not contain gums or thickeners. Quality canned coconut milk will separate, with the cream rising to the top. Just shake the can before using. Coconut milk is also available in fresh form in the refrigerated section of markets.
  5. Refrigerate unused canned coconut milk and use within a few days.

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Chicken Soup: Filipino Chicken Soup – Sotanghon

Saturday, January 15th, 2011

Sotanghon is one of my favorite soups. It’s a Filipino chicken soup that’s perfect anytime I need some brothy comfort food. It’s my husband’s favorite version of chicken soup.

It’s so good, it’s been in my regular soup rotation for several years, thanks to my girl Celestina, who is an amazing cook. When I get an invite for dinner from her, I dare not decline because she continually introduces me to new dishes from her homeland of the Philippines.

The first time I ate sotanghon I was in heaven. . .  It was a cold, Sunday afternoon and this soup was right on.  I remember it distinctively. It was one of those food moments that is permanently etched in my flavor memory – the first time I had this hot, gingery broth that is both citrusy from lime and salty from patis (fish sauce).

To me it’s the broth that makes this soup stand out and the reason why my version is more soupy than most traditional satanghon recipes you’ll find. Many years ago Celestina showed me how to make a quick version using chicken breasts. I’ve adapted it over the years using chicken thighs to make the broth. I also prefer this version because it has more vegetables than most.

A lot of recipes call for removing the ginger in the final stages. I prefer to leave it in, because the flavor gets more intense as the soup sits. Also, as you know from my ginger posts, ginger aides digestion and is a warming spice. Don’t eat it if it’s not your thing.

I usually buy these ingredients at the Asian market. FYI, sotanghon noodles are cellophane noodles made from mung beans; they are also called chinese vermicelli noodles. I like to get the package with bundles wrapped and tied (see photo below).

This recipe makes a huge pot, half it if it’s too much.

Tidbits on Chicken Soup:

  1. Chicken soup has been a remedy for colds, flu and other infirmities since prehistoric times. The hot broth is coveted because it is thin, protein-based, and easier to digest than a full-on solid meal.
  2. Chicken soup was also considered curative because of it’s light broth, which was similar to the human complexion.
  3. Originally and in some places today, old chickens were used to make chicken soup – because it was a good way to use the tough meat and also a way to stretch out a meal.

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Rice: Five Spice Brown Fried Rice

Thursday, March 11th, 2010

Brown Fried Rice - ForkFingersChopsticks.com

It’s ironic but my favorite five spice mix has six ingredients:  Chinese cinnamon, Chinese #1 ginger, star anise, ground fennel, cloves and black pepper.

A quick search online indicates that it’s not all that uncommon and there are mixes aptly named “seven spice.” Supposedly, it’s not so much the number of spices used that’s of import but encompassing all five flavors – sweet, sour, bitter, pungent and salty.

Regardless, the spice mix is what turns this vegetable-laden brown rice dish into a Chinese-inspired main course that’s quick and easy. In China, stir-frys were eaten out of practicality – meat was scarce but rice and vegetables were more plentiful. Stir-frying also conserved fuel by cooking food quickly.

Even though I write this food blog – and put more time into cooking than some – I take advantage of some practical approaches to cooking. For instance, I make one big batch of rice for the week. We’re not huge pasta or bread eaters in our house, so our starchy carb is rice. It’s usually eaten with a lot of soups and beans.

Over the last few months though, I’ve been making fried rice out of leftover brown rice. It’s a go to recipe when I want something substantial without a whole lot of effort. Each time I’ve made it’s been a little of this and that – how I generally cook. I provided measurements just as a guide but hope you make it your own. So, use whatever vegetables you have in the crisper, change out/omit the meat source and even use white rice.

And, one more thing – this is a healthy meal and a good way to eat more vegetables and fiber – despite the word “fried.”

Tidbits on Rice:

  1. Rice feeds more than half of the world’s population.
  2. Asia, Latin America and Africa comprise the world’s major rice growing regions. Notably, most rice is consumed within 10 miles of where it is produced.

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Black Eyed Peas: Vietnamese Sweet Rice & Bean Pudding – Che Dau Trang

Wednesday, January 6th, 2010

Che Dau Trang Coconut Milk Sweet Rice Bean Pudding ForkFingersChopsticks.com

A lot of folks still make resolutions for the New Year. I’m one of them. This year I’ve vowed to be a better me in 2010. I’m calling it 3B: better, bolder and badder. To do it I’ve got to break away from what’s comfortable and lean toward that which makes me apprehensive. You know the things big and small where you silently say to yourself – maybe I shouldn’t, maybe I can’t or I won’t like it. In 2010, I aim to be open to the possibilities.

This recipe for sweet rice and beans is a step in that direction . . . it’s out of the ordinary for my palate but I was pleasantly surprised. When I was researching black eyed peas and the different cultural preparations for these legumes last month, my brows rose with curiosity when I first learned about che dau trang, a Vietnamese sweet rice and bean dish. See, when I eat Vietnamese, my lips smack for spicy lemongrass sauce, salty fish sauce, pho or bun. But since I’m working on my 3B, I resolved to at least try this sweet bean pudding. And, I’m glad I did.

Che (sweet dessert soups or puddings) is believed to have originated in the central region of Vietnam. Che dau (sweet bean dessert) is made in numerous variations, the name changing with the beans that are used – for example, mung (xanh), azuki (do), black (den) and white/black eyed peas (trang).

Sweet bean desserts are a popular snack food because of their hearty contents – beans and sticky rice. Typically, the black eyed pea version is a bit thicker and sets up like a rice pudding. Since they are also sweet and rich, they are definitely decadent enough to be considered a dessert.  It’s usually enjoyed hot or chilled. Although it is also enjoyed in a tall glass over ice, eaten with a long spoon. An interesting cultural note from Anh, my Vietnamese friend’s momma, is that it is tradition to serve che dau trang when celebrating a baby’s one month birthday.

This is not just novelty fare. I was delighted with my first bite. The beans are cooked just right, not too firm or mushy, and are a nice contrast to the creamy coconut rice. I doubt I could eat but a spoonful after a meal, but I would enjoy this again as a tasty breakfast porridge or as the Vietnamese do – as a snack.

Tidbits on Black Eyed Peas

  1. Black eyed peas are believed to originally hail from Africa or India, and subsequently were grown in Asian countries. From there, they were introduced into the West Indies and to the American South around the 1600s.
  2. Black eyed peas provide a good source of calcium, folate, iron, potassium and fiber.

Source: AsiaRecipe.com (see Vietnam Food History), FoodReference.com, Encyclopedia of Food and History

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