Try this silky Vietnamese Coconut Milk Jelly (Thạch Dừa). This is a cool and light summer dessert. Made with coconut milk, sugar, and gelatin. Ready in under 10 minutes!
My cheat version of Vietnamese sweet coconut sticky rice - xoi nuoc dua is one of the best recipe hacks I have ever developed. This method does not require soaking the sticky rice overnight like traditional methods or the use of any special equipment. All you will need is simply a pot / dish with a lid and a microwave!
Vietnamese Coconut Pandan Waffles (Banh Kep La Dua) is a tasty popular street food that’s not only for breakfast. You can have this all times of day, and I used to travel far to get my hands on one of these babies. Now you can simply make these at home! There are many versions of pandan waffles. Thi
My cheat version of Vietnamese sweet coconut sticky rice - xoi nuoc dua is one of the best recipe hacks I have ever developed. This method does not require soaking the sticky rice overnight like traditional methods or the use of any special equipment. All you will need is simply a pot / dish with a lid and a microwave!
My cheat version of Vietnamese sweet coconut sticky rice - xoi nuoc dua is one of the best recipe hacks I have ever developed. This method does not require soaking the sticky rice overnight like traditional methods or the use of any special equipment. All you will need is simply a pot / dish with a lid and a microwave!
My cheat version of Vietnamese sweet coconut sticky rice - xoi nuoc dua is one of the best recipe hacks I have ever developed. This method does not require soaking the sticky rice overnight like traditional methods or the use of any special equipment. All you will need is simply a pot / dish with a lid and a microwave!
Looking for a quick and easy chicken dish that gets even better the next day? I got you! Here is a flavorful and moist braised Vietnamese chicken recipe to enjoy with steamed rice. And don't forget about that umami-packed sauce! Drizzle that baby over the steamed rice for a satisfying and simple meal.
Delightful and stunning coconut pandan jelly is a refreshing sweet treat that showcases a mouthwatering combination of coconut and pandan flavors. This Vietnamese coconut pandan agar agar recipe is sure to impress your family and friends.
Thạch Dừa is the easiest Vietnamese Coconut Jelly ever. This dessert is kid friendly and the top is jazzed up with a velvety cream layer!
You will often find Vietnamese desserts topped with a rich and sweet coconut sauce called Nuoc Cot Dua. I like to call this sauce the Asian whipped cream. It is made by simmering coconut milk and sugar, and thickened with a bit of tapioca starch. Pandan leaves (the vanilla extract of Southeast Asi
Candied coconut ribbons (Mứt Dừa) are a fun and festive treat for Lunar New Year (Tet). This is an incredibly easy recipe that uses at most 5 ingredients.
You will often find Vietnamese desserts topped with a rich and sweet coconut sauce called Nuoc Cot Dua. I like to call this sauce the Asian whipped cream. It is made by simmering coconut milk and sugar, and thickened with a bit of tapioca starch. Pandan leaves (the vanilla extract of Southeast Asi
Vietnamese Coconut Pandan Waffles (Banh Kep La Dua) is crispy on the outside and soft and chewy on the inside. This wonderful treat is made with a combination of all-purpose flour, rice flour, tapioca starch, baking powder, sugar, coconut milk, pandan and butter.
My cheat version of Vietnamese sweet coconut sticky rice - xoi nuoc dua is one of the best recipe hacks I have ever developed. This method does not require soaking the sticky rice overnight like traditional methods or the use of any special equipment. All you will need is simply a pot / dish with a lid and a microwave!
My cheat version of Vietnamese sweet coconut sticky rice - xoi nuoc dua is one of the best recipe hacks I have ever developed. This method does not require soaking the sticky rice overnight like traditional methods or the use of any special equipment. All you will need is simply a pot / dish with a lid and a microwave!
My cheat version of Vietnamese sweet coconut sticky rice - xoi nuoc dua is one of the best recipe hacks I have ever developed. This method does not require soaking the sticky rice overnight like traditional methods or the use of any special equipment. All you will need is simply a pot / dish with a lid and a microwave!
Bouncy and bursting with pandan and coconut flavor, this Vietnamese honeycomb cake is delicious, not too sweet, and easy to make. For the best results, use the metric measurements wherever provided.
Candied coconut ribbons (Mứt Dừa) are a fun and festive treat for Lunar New Year (Tet). This is an incredibly easy recipe that uses at most 5 ingredients.
My cheat version of Vietnamese sweet coconut sticky rice - xoi nuoc dua is one of the best recipe hacks I have ever developed. This method does not require soaking the sticky rice overnight like traditional methods or the use of any special equipment. All you will need is simply a pot / dish with a lid and a microwave!
Delightful and stunning coconut pandan jelly is a refreshing sweet treat that showcases a mouthwatering combination of coconut and pandan flavors. This Vietnamese coconut pandan agar agar recipe is sure to impress your family and friends.
RECIPE: Mứt Dừa 1. Lấy toàn thể 12 tháng trong năm đem rửa sạch mùi cay đắng, ghen tị, thù oán…rồi để cho ráo nước 2. Tuần tự cắt mỗi tháng ra 28, 30, hay 31 phần. 3. Trộn đều với : – Một chút tin yêu – Một chút kiên nhẫn – Một chút can đảm – Một chút cố gắng – Một chút hy vọng – Một chút trung thành 4. Ướp thêm gia vị: lạc quan, tự tin và hài hước 5. Rồi đem ngâm một lát trong dung dịch “Những điều tâm niệm của mình”. 6. Vớt ra, xây nhỏ, đổ tất cả vào “Nồi yêu thương” và nấu với lửa “Vui mừng”. 7. Đem ra ăn với “Nụ cười” trong chén “Bao dung”. Oops...sorry! that wasn't the Mứt Dừa recipe but it's sure is a wonderful recipe isn't it? There is a few more recipes that I wanted to make for the Year of the Dragon but time is running out. Looks like Mứt Dừa will be the last post until next year. Mứt Dừa wasn't on my Tet list until I saw coconuts at Bel Air. The other day, while we were at an Asian market, my younger daughter saw Mứt Dừa and wanted me to buy it for her. It seemed like all the Mứt are made in Vietnam. I hesitated to buy it as I've heard horrible stories about what goes in them. I promised that I will make Mứt Dừa for her instead. Today, my girls and I had so much fun prepping for Mứt Dừa. They were fascinated with the whole process of extracting the pulp from the coconut. First, the juice had to be drained by poking the eyes on the coconut. Next the shell was cracked and the coconut meat was pried from the shell. They had a blast being silly by wearing those shells on the heads. We made four different colors using the beet extract for pink, turmeric powder for yellow, pandan extract for green and the coconut in its natural form for white. My favorite are the beautiful green and white coconut ribbons. The yellow coconut is just a little too yellow and pink is not as saturated as I had hoped. But my girls couldn't stop munching on these nutty, buttery, rich coconut ribbons coated with sugar. * RECIPE: Mứt Dừa Printable recipe * Ingredients 2 coconuts 2 cups sugar 1 bag vanilla sugar 1 tablespoon salt, for soaking the coconut ribbons 1 teaspoon beet juice, for red color, optional (click here for natural beet coloring recipe) 1/2 teaspoon turmeric powder, for yellow color, optional 1/3 teaspoon pandan extract, for green color, optional * Preparing Coconut Position a rack in the middle of the oven and preheat to 400 degrees. Using an oyster knife or a screw driver pierce holes in 2 of the three eyes and pour out the juice. You can use the coconut juice to make Thịt Trứng Kho Tàu or just drink it if it's sweet. Use a meat tenderizer or a hammer to crack the coconut open. Put the coconut on baking sheet and bake 15 minutes. The heat will loosen the meat from the shell. Remove coconut from oven. Holding it with a dish towel, use a small knife or an oyster knife to pry out the meat. Try to keep the pieces as large as possible. Using a vegetable peeler, shave off the brown skin from the white coconut meat. Rinse the meat to remove any excess bits of brown skin. use a slicer or a sharp knife, slice or cut the meat into thin ribbons of at least 2 inches long. Keep coconut ribbons in salt and water bowl. Rinse and drain coconut ribbons and set aside. * Mixing Coconut Ribbons In a large bowl, combine coconut ribbons and the remaining ingredients and mix well. Let it sit until sugar dissolved. If you want to make coconut ribbons in 4 different colors, divide the mixed coconut in a four separate bowls and mix the colors to your liking. * Simmering Coconut Ribbons In a large pan, add ribbons and bring heat to high. When the sugar starts bubbling, reduce heat to low and simmer for about 30 minutes. Make sure to stir constantly to expose the ribbons evenly to the syrup. They will gradually become silvery and soften. The ribbons will soon turn white, become dry looking and stiffen. Keep stirring. The sugar will first cling to the ribbons and then flake off in white, sandy bits. When the ribbons are covered by a dry, sandy sugar film, they are done. Remove from the stove and let the coconut ribbons cool completely. Transfer them to an airtight container and discard the powdery sugar. * Presentation Enjoy candied coconut ribbons with a cup of hot tea!
Vietnamese Coconut Pandan Waffles (Banh Kep La Dua) is a tasty popular street food that’s not only for breakfast. You can have this all times of day, and I used to travel far to get my hands on one of these babies. Now you can simply make these at home! There are many versions of pandan waffles. Thi
This easy recipe for Coconut Agar Jelly (Thach Dua) makes a wonderful summertime treat your entire family will love. Slightly crunchy agar jelly is infused with creamy coconut milk to make a refreshing chilled dessert. The jelly is silky, creamy and so cooling on a hot summer day. The recipe is as simple as it gets with just 5 ingredients. There are no complicated layers to make with this dessert. Just cook the jelly mixture in a saucepan and then pour into a large dish. Once the jelly sets, refrigerate until cold. To enjoy, simply cut into bite-sized pieces or bars. This Coconut Agar Jelly is so simple yet so satisfying. Enjoy!
Bamboo and Coconut fragrance oil is a luxurious marriage of fresh bamboo and smooth coconut that creates a spa atmosphere in candles, soap, and lotion. Bulk discounts and fast shipping available.
A popular street food among the locals, especially children, is pandan waffle or bánh kẹp lá dứa. This waffle is flavored with pandan and incorporates coconut milk in the batter. It is usually eate…
You will often find Vietnamese desserts topped with a rich and sweet coconut sauce called Nuoc Cot Dua. I like to call this sauce the Asian whipped cream. It is made by simmering coconut milk and sugar, and thickened with a bit of tapioca starch. Pandan leaves (the vanilla extract of Southeast Asi
click the picture for better quality image Since clams are one of my husband's favorite seafood and they're fast and easy to prepare, I cook clams quite often when we have guests. It's a simple dish, but leaves an impressive complex flavor on your palate. As my guests entered into the kitchen, they are welcomed by a rich, sweet, buttery, herbal, zesty, but hardy aroma. The lemongrass, fresh chili pepper, and lemon zest gives this dish a kick that's both earthy and aromatic. The sauce itself is absolutely delicious, and it pairs delightfully with some toasted French bread or ciabatta bread. It's so convenient that our local Costco carries fresh clams in a bag of about 5 lbs. Last couple weeks, they had cockles instead. Clams, cockles, mussels, halibut are wonderful seafood combination for this dish if you prefer variety and complexity in flavors. * RECIPE: Clams in Spicy Lemongrass Coconut Sauce printable recipe * * Ingredients 5-6 lbs clams 3 shallots 1 head of garlic 2 stalks of lemongrass, trimmed 1-2 red chili peppers 2 cups coconut milk zest of 1 lemon fresh lemon juice 1 tablespoon fish sauce cilantro olive oil * DIRECTIONS * Preparing Clams Rub and wash clams a few times to remove dirt. Discard any clams with broken shell, strong odors, or those that don't try to close when tapped. These are likely dead and are unfit to eat. If shells are open, tap them, and if they respond by closing their shells, they are alive and good to cook. Leave clams clean in a sink full of water. * Preparing Ingredients Shallots, garlic, lemongrass - finely mince Lemon - juice, make 1 tablespoon Cilantro - chop, make about 1 cup Lemon - zest Red chili pepper - remove seeds and finely mince * Cooking Clams In a large pot set over medium heat, add oil, shallots, garlic, and lemongrass. Cook until soft and fragrance is released. Add coconut milk, fish sauce and clams. Mix well. Cover and cook for about 8 minutes, shaking the pot occasionally, until the clams have opened. Discard any clams that remain closed. Turn off the heat. Toss in lemon zest, lemon juice, chili pepper, and cilantro. Mix well. Taste the sauce and adjust the seasoning, adding more lemon juice or fish sauce if necessary. * Presentation Serve with an extra squeeze of lime if desired. Use some toast to soak up all the delicious sauce. Enjoy! Eat well. Stay healthy.
If you’re a fan of sweet rice you may be interested in trying this lesser known variety. Sweet Rice Flakes is a particular type of sweet rice that is harvested when it’s young, pounded or pressed into flakes and then lightly toasted. It is similar to rolled oats in color and texture but lighter with […]
Vietnamese Braised Pork in Coconut Ingredients - 2 tablespoons sugar - 3 tablespoons cold water - 1 can (14 ounces) coconut juice (See Note) - 3 tablespoons Vietnamese fish sauce (nuoc mam) - 1 1/2 pounds pork shoulder, with some fat, cut into 1-inch cubes - 4 shallots, thinly sliced - 2 tablespoons chopped fresh ginger - 1/2 teaspoon Chinese five-spice powder - 1/4 teaspoon bl ack pepper - 4 hard-cooked eggs, peeled and cut into wedges Directions - In a clay pot or large saucepan, stir together the sugar and water. - Over low heat, cook until it's a golden color, 5 to 10 minutes; watch closely, since as soon as the color begins to change, the sugar mixture can darken very quickly and burn. - Remove from heat. - Carefully stir in the coconut juice and fish sauce -- there may be a little spattering. - Return to very low heat and stir until well blended, scraping up any caramelized pieces stuck to bottom of pan. - Stir in the pork. - Then stir in the shallots, ginger and five-spice powder. - Simmer, partially covered, until pork is very tender, about 2 hours, stirring from time to time and checking to make sure liquid is not simmering too hard. - When done, stir in the pepper. - To serve, bring the clay pot to the table and serve from that, or spoon the stew into bowls. - Garnish with the wedges of hard-cooked egg. Makes 4 servings. Note: Do not substitute coconut milk. Serving tip: For a more substantial meal, serve the stew over cooked rice noodles or white rice.
My cheat version of red coconut sticky rice (xoi gac nuoc dua) is a great recipe that removes much of the time and hassle that you get with traditional methods. All you will need for this is simply a casserole dish with a lid, a microwave and about 45 minutes!
Lifesum Nutritionist Frida Harju explains why these six super foods - which include kelp, cinnamon and pomegranate juice - are able to blast fat faster, resulting in a leaner, and more toned figure.
Vietnamese Coconut Pandan Waffles (Banh Kep La Dua) is a tasty popular street food that’s not only for breakfast. You can have this all times of day, and I used to travel far to get my hands on one of these babies. Now you can simply make these at home! There are many versions of pandan waffles. Thi
A classic English recipe that is great for any meal of the day, the Toad in the Hole is a regular on Scruff & Steph's dinner table. Learn how to make it for your family here!
You haven't had a waffle until you've tasted a Vietnamese coconut pandan waffle. A combination of rice flour, tapioca flour and all purpose flour makes these waffles the perfect combination of chewy, crispy and fluffy. You'll want to keep a batch of these bánh kẹp lá dứa on hand at all times.
