Making of BAO

Ingredients

1 pack Bao flour
1 cup fresh milk
1/2 cup sugar
2 tbsp white vinegar

Fillings

4 potatoes
1 carrot
curry powder

Method

1. Take 2 tablespoon of flour from the package and put aside for later use.

2. Well mix 1 cup of fresh milk and 1/2 cup sugar, gradually pour into the remaining flour of the package and kneat dough in 12 parts.

3. Put the filling on the dough and fold side up and make round roll.

4. Put 2 tablespoon of vinegar into the boiling water to make buns more white, and steam bun in 10 minutes, take cover and steam 10 more minutes.

5. Serve hot or cold.

Filling Preparation

1. Skin the potatoes and cut into small cubes. Shred carrots.

2. Oil the pan with oil, put in the potatoes and stir fry with some water. Add in the shred carrots.

3. Put in adequate amount of curry powder, seasonings and enough water. Simmer the potatoes till cooked.

4. Dish up the mixture and set to cool.


Bao mix flour can be purchased from Eurasia at 1.30 euro

Chè Bưởi (Pomelo Rind Tong Sui)

Traditionally, this desert is thickened with tapioca starch which makes it almost too heavy to be served as desert. In my modified version the starch is omitted for a lighter texture.

Ingredients:
-pomelo rind
-4 tsp salt
-200g mung beans (peeled and split)
-1 ½ liters/6 cups water (approx.)
-sugar (to taste)
-coconut milk/cream (to taste)
-pomelo flower/mali flower flavoring
-sesame seeds

What to Do:
Slice white part of pomelo rind (discard the outer “green” rind) into chop stick size strips about 2 inches long. Mix 4 tsp salt with 250g prepared pomelo rind and rest for 15 mins, before washing it many times to completely remove the saltiness and squeeze dry. Wash, soak and boil mung beans until in water until tender. Add sugar to taste followed by the addition of the pomelo rind. Bring the mixture to a boil, add coconut and mali flavor (all flavors: mung beans, pomelo, coconut, and mali flavor should be even). Serve hot garnish with toasted sesame seeds or cold over ice (as a beverage).

Dầu Cháo Quẩy Làm Bằng Bột Khai (Yu Char Kway made using Baking Ammonia)

Ingredients:
-260g bread flour
-30g wheat starch
-1/3 tsp baking ammonia
-1 tsp salt
-1 tsp baking powder
-180g water

What to Do:
Mix together flour and baking powder. Dissolve salt and baking ammonia in water and add to flour mixture. Knead to form a wet sticky dough. Rest dough for 15 mins, shape and fry.

Notes:
-Can use 290g all purpose flour instead.
-Adujust water if needed (to get dough that's wet and sticky)
-The longer you rest the dough after shaping the YCKs the puffier it get when fried.

Carrot and Yam Cake

Ingredients

100 g carrot
200 g yam
1 tbsp vegetable oil
800 ml water
300 g rice flour, sifted
80 g sugar
1 tbsp light soy sauce
1/4 salt
1 tsp pepper

Method

1. Grease a 10 inch baking tin.

2. Cut the carrot into shreds and the yam into small cubes.

3. Heat 1 tablespoon of oil in a frying pan.

4. Stir in carrots, yam, 200 ml water and cook for about 15 minutes over medium heat.

5. Combine 600 ml water, rice flour, sugar, light soy sauce, salt, pepper and mix well. Stir the batter into the yam mixture. Let it simmer for 15 minutes.

6. pour the mixture into the baking pan and steam for 35 minutes over medium heat.


A local favourite with a slight twist, this delicacy can also be cut into slices and then pan fried to yield a crispy crust.