banh cheo, randomand segment and more!

Sorry for the uncreative title. I can’t think of anything right now.

Randomness Before Food #3

I’m beginning to like this randomness-before-food segment. I can write about random things without it being out of context because it’s well, random…

• • Advice for future giveaways:
    • • • There seems to be a lot of giveaways in the blogisphere lately, almost widespread. A lot of those bloggers use random number generators to draw the winners, some ask you to make a guess, other bloggers pick their most favorite comment. Which method (or any other method) do you think works is most fair?
  • I love spicy food. In fact, many dishes I can’t enjoy if it has no peppers in it, such as Papaya Salad (below). This dish is meant to be spicy. I know that many restaurants add a ton of sugar to it, which just throws me completely off. I guess I’m not used to it. It is kind of like when you are so used to having sweet oatmeal, but then somebody throws out savory oatmeal at you. I guess everyone has his/her own flavor preferences. I know I for one sure do
    • • • Example: I like my coffee strong, but prefer the lighter-medium roasts (Sumatra) than the darker/bold roasts (French Roast), yet I can’t stand Colombian coffee (light roast).
  • How HOT is your palate? Meaning how much chili pepper-spice can you handle?
  • I’ll be pretty busy writing papers this week, so I might not be able to blog as much as I’d like to.

03/14/09 ~Saturday~

Breakfast:

Waffles topped pbr w/ coffee

Lunch: Say Cheese!

Cheesy quesadilla that is! The fillings include 4 cheese blend, veggie dogs, tomato, radish

This one had all the same ingredients above minus the radish, but with mozz cheese and Tapatio hot sauce

Tea Time: White Tea infused with Jasmine flowers.

I love color, flavor, aroma, and sight of jasmine, so I was elated when I found this container of white tea at William and Sonoma today. I enjoyed a cup with the loose leaves.

some sank to the bottom, they’re so cool looking! Kind of like little creatures floating around in there. (I’m still a veg-head no worries).

I also bought a book on cupcakes. I only skimmed through it so far. It caught my attention because of the many Many pictures of techniques and tools and of the cupcakes! I love pictures, especially in recipe books. Can’t wait to make one soon!

Dinner: Salad + Crepe

Papaya salad:

cherry tomatoes	garlic
green papaya	peppers
long green beans	brown sugar
lime	vegetarian fish sauce (soy based)

This came out better than it normally did. The only mistake I made was not taking the pith off of the lime before adding it into the papaya mixture, so it came out a little bitter. I like to add the whole lime in, but it’s been a while since I’ve made this. I tried adding more sugar to balance out the bitter taste. It seemed to work a little. Wasn’t the worst, but wasn’t the best either. Next time just gotta remember to use lime juice or lime slices.

Take 2 for this papaya salad (below) is much better than this. Keep scrolling down to read further….

Sticky rice goes perfect with papaya salad

The entree was Banh cheo/banh xeo/Southeast Asian crepe. Filling included: Yve’s ground “beef”, sauteed onions, green onions and mung bean sprouts

This is my plate. You’re supposed to eat it like a wrap using the lettuce as the wrap and the banh cheo mixture + herbs inside, then dip it into your dipping sauce, but I like to just make it all one delicious mess. I know I’m a kid at heart.

herbs/vegetable toppings: Vietnamese Mint, cilantro and lettuce served with pre-made “fish” sauce.

03/15/09~Sunday~

Long made me oatmeal for breakfast before I woke up this morning with tea!

I found out that this Southeast Asian dessert is similar to Bajan Conkies of the Caribbean. Here is a better look at the Ghanaian “kenkey.” This blogger goes through it step by step with beautiful photographs.

Although, the product looks very similar, I don’t think it’s the same thing. For one when milk is called in a recipe, it will probably be coconut milk or plant derived source. Secondly, I don’t remember any Southeast Asian desserts calling for eggs, shortening, lard, or corn flour. I am guessing the dessert below most likely has pumpkin, coconut milk (most obvious ones), potato flour (common) and maybe even tapioca. It’s like a guessing game for me. Kind of sad I have to go out and search for my favorite childhood recipes. I could try to ask my mom what is in it, but I doubt she’ll have a response or even understand what I am talking about. 

I’ve finally made the PERFECT Papaya salad.  

Salt ‘n pepper made in a mortar and pestle. I bought 2 jars of pickled fruits the other day eat with this spicy/salty/sweet dip

• • Pickled Makok
  • Pickled mangoes

Ingredients:

• • 10-15 dried peppers
  • sugar
  • salt
  • lime juice

Salt ‘n pepper is made differently by everyone, so you just have to play with the amounts until you get it perfect. I normally put more sugar than salt and I don’t put that much lime juice either. Just 1/4 of a lime (1 wedge). When I cook I don’t like measuring. I reserve the concentration for baking.

Pick me up. Illy espresso with chocolate milk

I emptied the whole container of unsweetened cocoa

Lunch: Banh Cheo Take 2

This time the filling included: Yve’s meal starters, onions, vegetarian shrimp.

Dinner: Green Beans & Tomatoes

Makok with “salt ‘n pepper” dip made earlier (above)

an eaten makok. The insides are prickly. Weird little fruit.

Dessert: