photo for the week


Bánh Bột Lọc © unknown

ps- people often ask why i barely eat.. mainly because i don’t get to eat what i crave 🙂 (in fact, smorgie can testify when such food is present i have no problem tricking you into leaving so i can eat also your portion 😀 ).
ps2- a good recipe+instruction, or watch the video in english or vietnamese <– note the knife and chopsticks!, damn i hungry…


About thả diều
writing-challenged opera-addict

25 Responses to photo for the week

  1. dehggial says:

    is it super salty?

    • thả diều says:

      the food? no, just right. the interior is marinated to just right. the exterior (flour): a little salt was added. the dipping is very salty of course because it’s fish sauce, so you take 1 drop + 1 chili pepper on, YUMMMMMMM 🙂

      • dehggial says:

        oh, the fish sauce is only a dip. Somehow I thought it was part of the filling… it looks like a baby in the plcenta 😀

        • thả diều says:

          hahahaha, interesting imagination! it’s the size of 1 finger pretty much, and once you see it that image would not apply ;-).
          interior = shrimps + pork belly cut small, marinated just right, then fried + simmer and let sit. then flower = mix separately, then assemble together on banana leaves, then finally steam the whole thing.. most difficult step is prep of the flour mix, 2nd most difficult is handling of such mix during assembling phase coz more likely it’ll stick on your head and face and hands instead of settling on the leaf :D. cool thing is of course the flour is totally white, and only after steamed just right that it turns transparent and reveals the “baby” inside ;-). man i sooooo craving! have to wait another WHOLE month b4 i get to taste it (best to find the right people to make for you instead of attempting :D, though adventurous i need some moral supports if attempting to do this coz doing on your own or w/o the know-how people it can be interesting!)

          • dehggial says:

            cheers! if you’ve had it before you should trust yourself to make it. I love “shrimp” and any seafood (well, any food, really), so I will attempt it one day, for giggles. It won’t be anything like it should I bet, but hey! I can get some dough on my hair and feel like a real chef 😀

          • thả diều says:

            We all know i have image from TinTin in head for every application in life. If you could please get a bottle of fish sauce i can attempt on my next couch-crashing opt 😀 (what i normally do actually when visiting friends, now they all know to store a bottle of fish sauce in their cabinet..) . as for banana leaves, we didn’t have when my mum made loong time ago and she ended up using plastic wrap (cling film they call it in UK i just learn). since i’m still alive perhaps we can make do with that for small batches :D.

          • dehggial says:

            I think banana leaves can be found in shops here, I’ve seen some things I didn’t even know existed! and I actually have a steamer.

          • thả diều says:

            great! may be i’ll eat better next time in London coz last 2 times in UK i ended up STARVING for some reason coming home eating non-stop round the clock 😀 . as far as stickiness is concerned, i can’t imagine it to be much more difficult than cracking a jackfruit, note estimated time there 30min-1hr, took me 3-hr w/ newspaper sticking to face and knife to hand every step of the way.. this flour WON”T intimidate one bit! 😀 . fantastique, I already looking forward!

          • dehggial says:

            you oil your hands before handling the knife to cut the jackfruit?! sounds like a recipe for disaster. 3hrs? You’re determined! Me and a mate had to crack a coconut at work without using a knife so we just smashed the hell out of it against the very hard floor! Good times!

          • thả diều says:

            hahaha, i once proposed to a friend to throw the coconut out the window and go down to street to collect the remains, but she was SUPER stressed out we would kill someone 😀 (that was in Berlin, another of my cooking adventure..)

          • dehggial says:

            did you manage to break it in the end?

          • thả diều says:

            no! i ended up using a screw driver to drill hole… that was the last time i trusted any friend’s assurance of their knives + pots + kitchen tools :D. I think westerners’ standard of hatchet, knife, pot, bowl, soup spoon, etc are *very* different than Asians’ . i asked multiple times if she had a good knife and a hammer before buying the coconut, only to realize afterward hammer size of my hand (!!) and little tiny knife that couldn’t even operate on the *entire* chicken i bought (another story, since the pot she said was BIIIIIG couldn’t even contain the chicken). was a very fun evening of wrestling with bloody chicken and coconut in the kitchen, to her horror :D:D.

          • dehggial says:

            Oh, dear, I can imagine you drilling a hole in the coconut! 😀 😀 priceless. Thank goodness for technology. No wonder you guys are so proficient with machetes and whatnot, your fruits are hard work! Whilst reading about getting the good bits out of the jackfruit I remembered picking berries in my mum’s garden and eating them on the spot.

            btw, your friend is a total Sophie 😉 (I’m watching 3 Rosenkavaliers at once).

          • thả diều says:

            the good news is this dish above, you won’t need hammer.. but perhaps you can have a knife that can at least cut pork belly? i could even go as far as suggesting a very cheap but mostly appreciated by my trusted inner vietnamese circle :-). and if you do end up getting it from an asian market, please haul home also a sharpening stone? and a pair of chopsticks :D.

          • dehggial says:

            thanks for the knife suggestion! I am actually in the market for one, as the ex left with the (very) good one and I’m such a lazy cook I never replaced it. Maybe I can borrow the sharpening stone from said ex (the link didn’t work). I think I have chopsticks at the back of some drawer 😉 sometimes they send them with takeaway.

          • thả diều says:

            oh, let me try again with stone coz there’s nothing more frustrating than a kiwi that can’t split a hair :-D, and i’ve been given some really sophisticated metal stick for sharpening… which i had no clue how to operate . these stones typically sit right next to them kiwi in asian markets.

          • dehggial says:

            they are dirt cheap, that’s what I like to see! I actually had to look up the knife on and they have the 6″ version. I suppose that’s all right?

          • thả diều says:

            do you have link? it’s not the size i worry about but it might be a very different knife altogether even though they look alike 🙂

          • thả diều says:

            “Not for sale to persons under the age of 18” 😀
            after some quick inspection, i think it “looks” right… it should be *very* thin and light and rectangular shaped (i was concerned if it’s the thicker version..). seems they sell different dimensions to different countries or something.. normally you can tell better at the shop (thin vs thick, and typically cheaper no?) . but yep, very cheap and reliable, my only knife since 1999 :-).

          • dehggial says:

            ok, then, time for me to go to sleep. Have a good evening, whatever you’re up to 🙂

  2. stray says:

    Hey Dr T, off topic from the general discussion of food, cutlery, and power tools, but were you thinking about going to the Pergolesi operas at NEC on Sunday? because if you were, I have a spare ticket.

    • thả diều says:

      ahhhh GREAT! i haven’t bought tix yet, but was planning to within next 1 day, so yes, i take tix! spare as in extra and not that you’re ditching?

      • stray says:

        Yes, spare as in extra — AK had to bail, but I am planning to be there. So yeah, let’s meet up at 2:45 inside, and maybe email me your cell number in case I get stuck in traffic.

  3. dehggial says:

    Kiwi knife update: it’s here! Mum did the honours on Turkish salad. Works a treat! Thanks for the recommendation 🙂

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