Saturday, October 31, 2009

Pho Broth

woohoo!!! another Viet thing down!

Pho Broth, that amazing fragrant broth full of beefy goodness, and slurpulicious noodles!

I made the broth! hooray!

Oh its perfuming the air as i write about it! Hard work but even steph is approving its flavour!

One Ikea Papa Pot
2kg. Beef Bones
1kg Chuck Steak
6 small onions
one big knob of ginger
Star Aniseed
1 stick of cinnamon
2 small lumps of rock sugar

Boil the beef bones. drain, and throw out the scummy water. wash the bones, pull off the fat, and if theres any blood bits remove them too.
Put the bones in the pot and add water until its just covered. and put to simmer. Skim the scum that floats up. And you can add more water to keep the bones underwater, then keep skimming
just keep skimming what do we do? we skim skim skim skim! oooh I love to Skeeeeem!

Meanwhile peel all the loose crispy brown layers of skin off the onions, but keep the last brown skin. Pierce with a metal Skewer and burn the skin on a spare gas ring. Think of the charring a capsicum. When sufficiently black, and the onion is a little soft to touch, under cold water peel off the black skin. Chop in half and throw in the pot. Repeat for the ginger too.

The spices.
Ive read a few that say toast them, a few that say burn, crush, soak blah blah blah. But the aim of the game here is to pull the fragrances and oils out of the spices.

I toasted them then simmered them in some chinese wine... I'm now thinking it may have been too much ^^. As the spices are quite strong, which has resulted in me taking them out.

So back to the pho. when you feel ready to go with it, take out the broth. dump the bones and get your noodles and condiments ready for a pho feast!

Wednesday, October 28, 2009

Mistress of Crystal Skin

No I haven't invented a new beauty product, but never the less, it is a gorgeous looking thing! I have been meaning to make these since we came back from Vietnam. And I've made them!!! hooray! STOP! Enough gloating. Eva Write it down NOW.

The Crystal Steam Pastry
160g Wheat Starch
160g Potato Starch
320g Boiling Water
020g Veggie Oil

1. Get yourself a decent weigh balance.
2. Put Wheat Starch and 80g of Potato Starch in a bowl. Boil the water, pour it all in. Mix with the end of a wooden spoon until its all sticking like a white clag glue lump to your spoon.
3. Cover the bowl with gladwrap and a teatowel. Let stand for 1 min.
4. THEN. Pour in the rest of the flour, and the oil.
5. Use your hand and knead it the flour/oil into the dough.
6. When its all mixed in, take the dough out and knead until its all mixed in and the dough is white and smooth.
7. Cover with gladwrap and use as required.
NOTE: This dough rocks! It doesnt need flour and its much easier to use! so happy!

To make Hoi An White Rose Banh Bao Tom Chay (Hoi an style)
Filling: To be honest I'm not sure what they had. But here's my list of ingredients
A cup of minced prawns
A Tablespoon of ginger oil shallot mince
handfull of finely chopped water chestnuts (gives texture)

Then make a white rose.
take a small ball of the dough and roll out into a thin circle. Pratices this, you need to roll it thin enough to see through, but start thick first, and practise with your dough as you make the batches.
Make a hole with your thumb and pointer finger. Put the circle of dough over the hole.
Put the filling in the centre and press it in.
Fold out the spare pastry until its flattish around the filling (looks like a daisy.)
Plonk on a plate and fill her up with more.
Steam for 10/15mins
Sprinkle with fried garlic and Vietnamese dipping sauce.

Eat while hot! One batch for you. next for your guest.

That will be 15,000 dong thanks! ;)

Sunday, October 11, 2009

Two Way Conversation at the Butchers

Eva: (to Steph) Bey Cheen Ah!
Butcher: (to Eva) Koh Sik Tang Meh?
Eva: (to Butcher) Lau dut Dor, Chee Joe Ko Woi Sik Tang Lah.
Butcher: Fits of Giggles
Steph: *puzzled look*