Special food in the South

Xoi chien phong (Bloating fried sticky rice)

A round plate of Xoi chien phong, placed next to a plate of buttery roasted chicken, is always attractive to anyone. A lump of sticky rice will become a plate of Xoi chien phong as big as a grape-fruit by talent chefs. In the past, Xoi chien phong was offered only in the Binh Duong Restaurant, Dong Nai Province. At present, you can taste the dish in star classified hotels in Ho Chi Minh City.

Lau mam (Mixed vegetable and meat hot pot)

                                        

At present, Lau mam folk dish in the past hundred years - become a luxurious specialty in the South. Chau Doc fish sauce made from fresh-water fish, a kind of sweet- smelling and greasy fish, which must be as required to have a delicious Lau mam dish.

Substances to prepare for Lau mam, including fresh food-stuffs such as snake-head fish, "keo" fish, pork, peeled shrimps, eel, beef, and so on, accompanied with at least 10 kinds of vegetable, sometime amounting to 24 kinds of vegetable. They include water-lily, egg-plant, balsam-apple, straw mushroom, bean sprouts, chilly, etc.

When boiled, the flavors of the sauce, which is mixed with citronella, chilly, vegetables, fish, shrimp and meat, are very sweet-smelling. Lau mam roam is scoop out into bowls and served with soft noodle soup, simply but deliciously.

Goi Buoi (Salad of shaddock)

Goi buoi is available at the majority of famous restaurants in Ho Chi Minh City. The major substances to prepare for the dish include shaddocks mixed with fresh shrimps, pork, and dry cuttle-fish. The dish is originated in Miet Buoi, Bien Hoa City.

Goi buoi dish is especially flavored with slightly sour, sweet, peppery-hot and buttery tastes. It is also added with spice vegetable, white sesames, coconut and dry cuttle-fish. Therefore, the dish will be appeared on dining table as a fresh colorful picture and attractive to customers.

Ca tai tuong chien xu ("Tai tuong" bloating fried fish)

"Tai tuong" fish is classified as a kind of luxurious food-stuffs.

The fish is as white as chicken, delicious and sweet smelling but not crushed. There are two ways to prepare for the dish: Boiled down or bloating fried.

In bloating fried way, pour plenty of oil into pan, wait for the oil to boil before placing the fish in. In boiled oil, fish scabs would be raised up as porcupine's feathers. As serving, place the fish on to the plate, arrange boiled quail eggs around with, fried potato, fresh onion and tomato slices at the edge, season with chilly.

Finally, pour soup and sprinkle fried peanuts and crashed onion on to the fish. The dish is served with sour and sweet sauce of fish. Ca tai tuong chien xu is an unique and luxurious specialty in the South.

Ca nuong trui (Bare fried fish)

The Southern villagers in countryside areas usually have fried fish in the field. They use a bamboo piece to cross through the fish. Pitch the head side to ground, pile up rice straws at the wind-swept place to smoke fish.

As serving, use hand to remove the burned fish scabs. Fish will become as white as chicken. Place the hot fish on a lotus leaf, take up each piece of fish and dip it in peppery salt, squeeze with some lemon drops, roll in fig leaf or sesame young shoot to experience the dish. Bowl and chopsticks are not necessary. At home, the dish can be served with dry pancake, soft noodle soup and vegetables. Ca nuong trui is a dish that accompanies drinking. It is popular and exciting.

Ca kho to (Dry-boiled catfish)

Fish, which used to prepare for the dish, can be catfish, anabas or snake-head fish. Necessary spices include dry garlic, fresh lemon, onion, chilly, sugar, glutamate, fish sauce, grease, and a spoon of pepper and wine.

Although Ca kho to is a popular dish in the South, it is also a cheap specialty. As serving, pick up fish to other bowl, boil the bowl of fish on a low fire and sprinkle some peppers to have sweet-smelling: Keep fire when serving, Ca kho to can be served with such boiled vegetables as shallot, white cabbage, spinach to dip in Ca kho to sauce. It is more convenient to serve it with pickles such as vinegary beet or green pineapple.

Cua rang muoi (Fried salted crabs)

                                           

The Westerners, especially those in land-locked countries, usually appreciate the dish as soon as they firstly experience it.

At parties, a plate of bright red Cua rang muoi is usually acted as aperitif. Customers suddenly feel sweet-smelling of spices and delicious buttery flavor of crab at the same time. Highly qualified chefs in Vung Tau coastal area usually select brackish water crabs with much meat and liver-pancreas. A delicious crab dish also depends on the soup, added to frying crabs in pans, including star aniseed, cinnamon, cardamom.

The connoisseurs immediately experience the dish as it is still very hot, mixed with some lemon drops.

Hanoi’s CPI increases by 0.16 percent in May

Hanoi ’s consumer price index (CPI) in May rose 0.16 percent against the previous month, a year-on-year increase of 7.8 percent. 

                        

Except for post and telecom services, other commodity groups saw sharp changes. Prices in the restaurant and restaurant services group and housing, electricity, water, fuel and construction material group decreased by 0.24 and 1.03 percent respectively. 

The goods and other services group took the lead with a 2.75 percent increase, followed by the transportation group with 1.32 percent. Prices in the remaining groups saw increases below 1 percent. 

According to economic experts, the CPI rise was due to increases in prices of the goods and other services group, and the price hike of petrol from April 20 which led to a 1.32 percent rise in transportation group. 

They said the reason behind the increase in prices of other goods and services was the adjustment of the minimum salary, while the long holidays in late April and early May also led to the increase in prices of culture, entertainment and travel services. 

Experts also said that an abundant supply of rice and vegetables led to decrease in prices of restaurant and restaurant services. 

Although the price for pure gold decreased 1.76 percent in comparison with April, it rose 11.82 percent over the same period last year. 

Meanwhile, the price of the US dollar remained unchanged, but was up 0.62 percent against the same period of 2011.-VNA

WB: Vietnam’s economy becomes more stable

Vietnam ’s economy is gradually entering a more stable macroeconomic environment after a prolonged period of heightened turbulence, said a World Bank report. 

                                           

At a press conference to announce the World Bank’s East Asia-Pacific Economic Update 2012 in Hanoi on May 23, the chief economic expert of the WB in Vietnam, Deepak Mishra said while Vietnam’s economy has started to stabilise, the significant tightening of macroeconomic policies, along with an uncertain global economic environment, are beginning to take a toll on economic growth. 

The country’s real GDP growth decelerated from 6.8 percent in 2010 to 5.9 percent in 2011 and further to 4.0 percent in the first quarter of 2012, he said. 

According to the report, tighter domestic policies in 2011 have dampened investment, particularly in infrastructure and real estate, and private consumption. Thanks to a combination of these measures and falling food prices, inflation declined to 10.5 percent year-on-year in April, 2012 from a peak of 23 percent in August, 2011. 

Maintaining macroeconomic stability remains the Vietnamese Government’s priority. The country’s economic growth is expected to be around 5.7 percent, and year-end inflation is forecast to decline to below 10 percent in 2012. 

In a move to shore up the economy, the State Bank of Vietnam reduced policy interest rates by 200 basis points in March and April from 15 to 13 percent, and announced further reductions of at least 100 basis points every quarter during 2012, the report said. 

Cooling demand and slow credit growth should dampen the inflationary impact of the rate cuts, which at the same time should help ease financing costs for the private sector. 

The report also said that Vietnam ’s public debt is likely to remain sustainable if economic recovery continues and authorities remain on the current path of fiscal consolidation. 

Deepak Mishra pointed out that Vietnam ’s near-term policy challenge is to maintain macroeconomic stability and restore confidence among investors, while addressing longer-term structural reforms. 

He noted that the Government is stepping up efforts to restructure small and medium-sized enterprises (SME), public investment management and the financial sector. 

A number of key regulations, including those involving medium-term investment planning, management and supervision of State capital investment in SOE, and performance monitoring of SOE are likely to be enacted during 2012. 

Even if only a subset of the announced structural reforms is implemented steadfastly, Vietnam should return to a more sustainable macroeconomic environment while laying the foundations for greater efficiency and productivity to drive medium and long-term growth, he said. 

The WB report also indicated that growth remains strong in developing East Asia and Pacific, recording 8.2 percent in 2011, although it has slowed from its post-crisis peaks. 

In 2012, East Asia will remain the strongest performing region, even though its annual growth will further moderate as a result of a continued weak external environment. 

The region is projected to grow by 7.6 percent this year, with slower expansion in China pulling down much of the regional aggregate.-VNA

How To Make Carrot Cake

                    

 Carrot Cake is moist and sweet. Watch our film on how to make this classic, traditional carrot cake. This simple carrot cake recipe is delicious.

At a glance Serves :  8 
Preparation Time :    15 minutes 
Cooking Time :        1 hour 
Total Time :            1 hour 15 minutes 
Oven Temperature : 180° c - 360° f

Step 1: Preheat the oven

Heat your oven to 180C/350F/gas 4. Grease and line a 25cm round cake tin.
Step 2: Combine the dry ingredients

Sieve together 175g self-raising flour, 1 teaspoon baking powder, 1 teaspoon cinnamon and 1/4 teaspoon salt.
Step 3: Mixture

Put 300ml oil in a large bowl and beat with 350g the sugar. Beat in 3 eggs one at a time, then fold in the dry ingredients and stir in 225g grated carrot.
Step 4: Bake

Place the mixture in the tin, level off the top, and bake for 45 mins. Then turn the oven down to 170C/325F/gas 3 for a further 20 mins. When it's done, take the cake out of the oven and cool in the tin for 5 mins. Then remove from the tin to cool on a wire rack.
Step 5: Icing

While the cake is cooling, beat together the 175g cream cheese and 175g butter and add 1/2 teaspoon vanilla essence. Gradually add 225g sieved icing sugar until the mixture is stiff but spreadable.
Step 6: Finish

When the cake is cool, split it in half horizontally and use the icing to sandwich it back together and cover the top.

Watching video at : " How To Make Carrot Cake "

KimSa apartment

How To Make Cinnamon Rolls

         

This Cinnamon Rolls recipe (also called Cinnamon Twists) taste just like they were made in your local bakery. Enjoy them fresh and warm! Sample our Cinnamon Rolls recipe.

At a glance Serves: 8 Preparation Time: 10 minutes Cooking Time: 2 hours Total Time: 2 hours 10 minutes Oven Temperature: 185° c - 360° f

Step 1: You will need

550 g flour
25 g fresh yeast, or 8.5 g of dry yeast
70 g melted butter
210 ml milk
75 g sugar
2 eggs
1 pinch salt
1 tbsp cinnamon
200 g brown sugar
85 g butter kept at room temperature
1 egg
2 tbsp milk
1 Handful flour

1 Mixer with the hook attachment
1 Rolling pin
1 Knife
1 Baking tray with parchment paper
1 2 bowls (large and small)
1 Tea towel
1 brush
1 spoon
Step 2: Begin the dough

Start by adding the flour, the yeast, the sugar, the salt, the eggs, the milk, and the butter into the mixer. Mix the ingredients on low for 5 minutes until it becomes shiny in appearance. Add about 2 Tbsp more of flour to the bowl and turn off mixer. Now scrape the dough from the hook.
Step 3: Knead and let the dough rise

Put a little flour inside the bowl and also sprinkle some on your work table. Now knead the dough briefly. Add a little more flour to the bowl and sprinkle a little onto the dough. Return the dough to the bowl. Cover it and let it rise for about 1 hour or until it has doubled its size.
Step 4: Make the filling

While the dough is rising you can place into a bowl the brown sugar, the cinnamon, and the butter and mix with a spoon until combined. Now set it aside.
Step 5: Preheat oven to 185°C

You can now set the oven to 185 degrees Celsius.
Step 6: Roll the dough

Punch the air out of the dough. Sprinkle the work space with flour and place the dough on it. Sprinkle the dough with some flour. Now roll out the dough to a 1/2 cm thickness, making sure there is enough flour to prevent it from sticking to the table.
Step 7: Shape the rolls

You can now spread the filling on the dough. Carefully roll the dough into a log and cut it into slices of about 3 cm in thickness. Place them on the lined baking tray, leaving enough space for the rolls to rise. Allow them to rise for 15-20 minutes.
Step 8: Wash and bake

Take your egg wash and using your brush, paint each roll individually. Put the tray into the oven and let them bake for 12-15 minutes.
Step 9: Cool and serve

Remove the tray from the oven and let the rolls cool a bit. Your Cinnamon Rolls are now ready to serve. They can be eaten cold but they taste especially good warm. Try them both ways!

Watching video at : " How To Make Cinnamon Rolls " 

KImSa apartment

How To Make Hot And Sour Soup

This Hot And Sour Soup Recipe makes a tangy change to regular soups. It's a perfect appetizer or a quick meal in itself. Enjoy our Hot And Sour Soup recipe.


At a glance 

Serves:                4 

Preparation Time: 20 minutes 

Cooking Time:     30 minutes 

Total Time:          50 minutes
Step 1: You will need

2 cm ginger, chopped
4 cloves of garlic, chopped
Half an onion, sliced
2 Thai chillies (or any other type), sliced
2 lemon grass stalks, chopped
1 tsp turmeric
1 tbsp brown sugar
2 tbsp vegetable oil
60 ml fish sauce
1 ltr chicken stock
60 ml rice wine vinegar
4 kaffir lime leaves
a few basil leaves
1 tbsp of lime juice
1 chicken breast, cut into cubes
6 large shrimps peeled
4 tbsp of shredded cabbage
a few coriander sprigs for garnish

2 saucepans
1 sieve
1 wooden spoon
1 ladle
Step 2: Cook the vegetables

Warm the pan on a medium heat and add the oil. Let the oil heat up and add the onions. Slowly cook them for about 1 or 2 minutes and add the garlic and ginger. Stir and gently cook for a few minutes.
Step 3: Add the liquid ingredients and spices

Add the chicken stock, lemongrass, lime leaves, basil, chillies, brown sugar, rice wine vinegar, fish sauce and finally the turmeric. Stir, bring to a simmer and cook for 15- 20 minutes.
Step 4: Strain the soup

After about 15-20 minutes, strain the soup into the other pan with the aid of the sieve. Press out the remaining liquids with a spoon, give the sieve a shake and then discard its contents. Bring the soup to a slow simmer.
Step 5: Cook the chicken and shrimps

When the soup has reached a simmer, add the chicken and cook for about 3-5 minutes. Next, add the shrimps, cook for a few minutes more and remove from the heat.
Step 6: Serve

Just before serving, add the lime juice to the soup and stir. In a serving bowl put the shredded cabbage and ladle the soup over the top. Garnish it with a few sprigs of coriander and serve! This recipe can be varied greatly. For example, the shrimps can be replaced with beef or pork. Experiment and enjoy.

Watching video at : "  How To Make Hot And Sour Soup  "

KimSa apartment.

How To Make Sweet And Sour Chicken

           Sweet and sour chicken is a delicious and wildly popular dish found in most Chinese restaurants. Asian food instructor Chef VanRoo will show you a step by step easy way to make sweet and sour chicken.

At a glance :

Step 1: You will need

1/2 kg chicken breast
1/4 cups (60ml) corn starch
1 green pepper
4 pineapple slices
1 medium onion
Sauce:
3 tbsp vinegar
4 tbsp sugar
4 tbsp ketchup
5 tbsp water
2 tsp corn starch
1/2 tsp sesame oil
2- 4 cups corn oil, for frying

large wok or skillet
large chef knife
strainer
Step 2: Prepare The Chicken

Start by slicing the chicken into one inch cubes and placing the cubes into a clean bowl. Now add a half cup (64 g) of corn starch into the bowl and thoroughly coat the chicken cubes. The corn starch acts as a sealing agent, keeping the chicken moist on the inside during the frying.
Step 3: Oil Blanch The Chicken

Now oil blanch the chicken cubes, which essentially means deep-frying for a very brief time. Place the chicken cubes in a few inches of pre-heated vegetable oil in a wok or large skillet. The oil should be between 325o - 350o (163o- 177o C). You will know when the oil is hot enough when you start to see smoke or little squiggly lines in the oil.

Take care not to overcrowd the chicken when placing in the wok. Oil blanching is intended only to seal in the chicken's moisture, not to fully cook the chicken. So when finished, the chicken is still raw inside. You will know when the chicken is done when it turns a golden brown, which will take between 30 and 60 seconds. Upon removing from the oil, drain the chicken on a paper towel and repeat the process with the remaining chicken.
Step 4: Prepare The Vegetables

Take your green peppers and seed it by either using your knife to cut out the stem or by placing three fingers on the stem and pushing down hard. In either method, you want to remove the pepper's stem and seeds. Also, remove the white ribs of the green peppers as they have a bitter flavor. Cut the green peppers into one inch cubes. Now dice the pineapple and a small to medium sized onion into similar sized cubes.
Step 5: Stir Fry

After first pre-heating your wok until it starts to smoke, add about a tablespoon of vegetable oil around the sides of the wok. When the oil is hot, add the cut onions, green peppers, and pineapple to the wok. Next, pour in your sauce ingredients starting with your vinegar, sugar, ketchup and the sesame oil. Stir all this around for at least a minute then add the oil-blanched chicken to the mix and let cook for a couple of minutes to thoroughly cook, stirring occasionally.
Step 6: Thicken The Sauce

Mix together five tablespoons of water and two tablespoons of corn starch in a small bowl with your finger. Now add this slurry to the ingredients cooking in the wok, stirring constantly so that this slurry mixture will not clump. The slurry will thicken the sauce.

Watching video at : "How To Make Sweet And Sour Chicken"

KimSa Apartment