Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Everything posted by Ce'nedra

  1. Anyone know how to make Cơm gà Hội An? Looks really tasty! Would really love to make it. http://img.photobucket.com/albums/v84/blac..._0849co_web.jpg from (very bottom of page): http://www.hanoicorner.com/phpBB2/viewtopi...r=asc&start=152
  2. Domestic Goddess answered right Anyone know what 'Nem tai bà Hồng' is exactly? (found pictures on Vietnamese food forum -judging by the forum's name, I'd assume it's Northern Vietnamese) http://i28.photobucket.com/albums/c222/bla...MG_1317_640.jpg I find the food of the north very intriguing; it's so unfamiliar and 'exotic' to me. Have a look at the link and scroll through http://www.hanoicorner.com/phpBB2/viewtopi...er=asc&start=96 Many of the dishes I never knew existed! What's the bottom one with meats and what appears to be green mangoes, sauces (what kind?) and various other stuff?
  3. Interesting to hear that. I've always seen dan dan as soup based (weird). I'd imagine I would prefer the soup version simply because I'm a noodle soupie girl -love just about all (almost) varieties!
  4. How common is dan dan mian as a noodle soup in Sichuan?
  5. You know, I've loved the Japanese version of dan dan main (tantanmen) for the longest time and still haven't managed to try the authentic/Sichuan version! I did buy a cookbook (Authentic Recipes from China) purely for this recipe! Haven't tried it yet though. It calls for: Sichuan peppercorns peanut oil ground pork chicken stock preserved, salted radish soy sauce black vinegar garlic sesame oil white pepper wheat noodles spring onions for garnish Wow! So many variations judging by the lack of peanuts in this particular recipe (if you don't count the peanut oil). The versions I see often have 'bean sauce-like' consistency hmm.
  6. Yes, the Augusto was awkward but I think AB knew it, and used that to effect as he always tries to capture the essence of a human story in most, if not all, of his travels. I also sort of felt a connection to Augusto as a Westerner (me being Australian, him American) trying to make sense of my cultural heritage (which in itself is already confusing) and never quite 'getting' it. Food, however, is one of the central ways I'm able to do this (while exploring others as well). I feel like this was Augusto's means of connecting as well. Ahem...back to Bourdain, he did a PERFECT job with the Vietnam ep! I've never had cao lau before so that was truly eye opening. And my! That banh mi with the fried egg looks sooooooooo *&^&*^ good! I wonder if they offer banh mi with eggs here -never seen it before. What was the noodle soup he was having first off? Was it bun bo hue? Ending of the ep was really touching...
  7. Just checked on Amazon -Marilyn Tausend. Is she any good? Yay! Are there any particular standout recipes from the book? Anything unusual (ie a recipe not commonly seen in other Chinese cookbooks)? Also, I remember seeing a fried milk or something with was it noodles with milk in Savoring. Am I seeing things?
  8. I found a recipe that (from the pictures) looks really authentic. Problem though...it's in China. Would anyone please translate? http://www.wretch.cc/blog/cllinbaby/16642371
  9. Ce'nedra

    Dinner! 2009

    Thanksss Could I have the recipe for your shephard's pie please?
  10. mbhank: Were there any of the Beautiful books that stood out to you? Any you didn't particularly like? kalypso: You're getting me interested in Mexico the Beautiful; now I'm struggling to decide between that or Savoring Mexico... My main problem is due to my disappointment of China the Beautiful. The recipes didn't seem much like home cooking but more like the government-owned/fat ladden type of food you get. SE Asia the Beautiful, in contrast, was fairly good but I noticed some recipes didn't seem all that authentic (which surprised me because I assumed the series was dedicated to making recipes as authentic as possible) in that the knowledge behind some of the recipes seemed misinformed/clearly from a non-native's point of view. For example, the use of particularly condiments seemed to clash with the traditional way. But after your mention of the Mexican book, I may have to give it a look. I'm interested in authentic, home-style food. Thanks for that. Omnivore Books on Food: You're right. I did realise that different books had differnt authors...this may mean I need to personally go through all of them!
  11. I've got one of the 'Savoring' books (South East Asia) and two of the 'Beautiful' ones (China and Asia). Just wondering, for those who have any books from these series, or have had a good flick through, what are your preferences and why? I think I'm leaning towards the Savoring series and I'm not sure if I'm applying the right words, but to me, the 'Beautiful' series seems a bit outdated. The cooking techniques and/or ingredients often seem authentic (which is a good thing) but a bit...unrefined. The 'Savoring' series, on the other hand, still stays true to tradition, but contains seemingly 'enhanced' versions of those recipes. With that said, both series capture some of the most glorious images of scenary of the respective countries. I don't think I'm making too much sense so I'll just leave you to it now... Edit: I am thinking of purchasing Savoring China, Savoring Mexico and Savoring America soon. Any recommendations?
  12. Yep. I loooove the texture -has a bite to it.
  13. Ce'nedra

    Dinner! 2009

    Thanks for the complements everyone Yep, poached.
  14. HOLY CRAP! Never seen this style of cooking before! Wow, I'm gobsmacked! Beautiful pictures -I really appreciate the step by step!
  15. NickLam, will check out your blog soon I just stumbled across a great blog featuring what seems to be fairly authentic Vietnamese recipes. http://simplyvietnamese.wordpress.com/
  16. Ce'nedra

    Dinner! 2009

    Ahh thanks for the tip! What's it best served with -meat wise? This is actually from a few days ago. I love the subtle, clean taste of this noodle soup (hu tieu). Anyone know what these eggs are actually called? They're obviously not yet developed enough to be laid. The texture is fabulous! We often have this noodle soup with quail eggs but those are sooo expensive and these are a really good alternative. The meat you're seeing is char siu.
  17. Hu tieu! Simple, comfort food. I love the clean and subtly sweet taste (the broth) of this noodle soup -sometimes you're really just not in the mood for something too strongly flavoured.
  18. Oh wow thank youuuuuu! Yes, it does inspire me since I love food photography but I have a not-so-good camera and awful lighting in the house. Will try this out!
  19. Asian food tends to be much cheaper and healthier if you already have the basics. I know that my asian market has fresh veggies and rice for a lot cheaper than the grocery or even walmart. I can get two weeks worth of groceries at the asian market that would only last me a week from the regular market. Then again it depends on how you eat... I rarely buy processed foods so that helps. ← I agree. Actually, I find Vietnamese to be (generally anyway) fairly cheap. That certainly doesn't take away any of the taste factor though Sure is. Except...I can't take credit for the spring roll stuffing (mum did that).
  20. I'm more familiar with this vairety: http://en.wikipedia.org/wiki/File:Guangdong_Nian_cake.jpg Cantonese style. Too bad I didn't eat it during CNY this time around since I was in the US and my relatives over there don't eat it I don't think. My family here in Oz eat it every year (could be because mum is Canto). I miss it! Especially fried with eggs like Domestic Goddess mentioned.
  21. I'm very simple: I want pictures for EVERY recipe!
  22. Ce'nedra

    Dinner! 2009

    keystonenate: Your egg is PERFECT. Love the artistic leaf on top. Peter: You know what, I've never had ink pasta before (not quite sure if this strange or not). Does it taste any different from the norm? Also, does it stain your teeth? haha Kim: Perhaps the flavours didn't turn out right this time but still, you always present some of the loveliest looking comfort food. Something I would love to snuggle up to in bed (of course I'm talking about the food). Dinner for me was spring rolls served with vermicelli, lettuce, cucumbers, bean sprouts, herbs and pickled carrots. Nuoc cham was drizzled on top. Really delicious but most of the spring rolls burst open when I was trying to fry them unfortunately (carefully hidden in this picture...of course). I shall blame the brand of the spring roll wrapper.
  23. C. sapidus: Your 'thit kho' looks sooooo good! I often have this with baguettes, as nakji wisely suggested. Other times, we have a soup-ier version served with rice noodles. Excellent either way (really depends on your mood -to mop or to slurp). dmreed: Perhaps trying to search for it with the proper accented words. It might change the meaning around -just a suggestion I'm aware that some Vietnamese words with different meanings are spelt exactly the same, if the accents are ignored. Just trying to sound more knowledgeable than I am ha. Dinner was spring rolls served with vermicelli, lettuce, cucumbers, bean sprouts, herbs and pickled carrots. Oh and of course with nuoc cham.
  24. I read in passing once that these green ball/cakes are part of Hakka cuisine. I'm probably wrong though...my memory isn't exactly my best quality.
  25. Whhhhattt?! How is it that I just noticed this thread?!!! Too bad as well 'cause I've been wanting that Chinese One-Dish Meals by Huang Su-Huei book so badly argh! I should try to dig up some of my bookies too...
  • Create New...