I was first interested to b�nh tr�i when I saw pictures of Vietnamese foods that taken by one of Indonesian foodies during his travel to Saigon (Ho Chi Minh City) and Hanoi. At one of his pictures, he stated that he forgot the food name and described how it tasted. Then, I was asking Anh what that was and she explained it to me.

B�nh Tr�i is actually similar to Indonesian klepon. While in some parts of Sumatra, people call it onde-onde which is the same as the Malaysians do. The difference, klepon is covered with grated coconut and filled with palm sugar or coconut sugar. B�nh tr�i is sprinkled with roasted sesame seed and sugarcane rock candy as its filling.  Yep! Most of Asian countries have their own sticky rice dumplings!  Shame on me! I haven't made my own klepon yet.^_^

Short story, I was browsing the recipe for it. I found two recipes which one was in Vietnamese and another one was in English. The one in English was to complicated to follow. I decided to choose the Vietnamese one. For the first time, I was following a recipe that is not in the language that I speak. Off course, I used google translate. Even though google didn't translate to a proper English, I quite understood with the recipe.

Since those two recipes are slightly different in ingredient. One is with a mix of glutinous rice and rice flours and another one is only with rice flour. Again, I bugged Anh to make sure that I got the correct flours. She mentioned the ratio 9:1 for sticky rice flour and rice flour. Thanks, Anh!

One thing, I changed from the recipe. The recipe applies sugarcane rock candy for the filling. I used Indonesian palm sugar (known as gula aren) that has a darker colour since I don't have any sugarcane rock candy.

This post goes for Delicious Vietnam #4 and is hosted by Bonnibella

B�nh Tr�i
- Vietnamese Glutinous Rice Dumplings -
recipe by Trang Emi, modified by me
 
Ingredients:
180 g (1 cup + 1 tbsp) glutinous rice flour
20 g (3 tbsp + 1/4 tsp) rice flour
190 ml warm water
palm sugar (depends on how much filling you want)
roasted sesame seed

Directions:
1. Combine glutinous rice flour and rice flour. Add warm water gradually to flour mix. Mix well and form into a dough ball--it should be like play dough consistency.

2. Take a small dough and shape into a ball. Repeat the earlier step until all dough is shaped into small balls. From this recipe, you will get about 35-40 small balls.

3. Pinch a small ball of dough and flatten it out into a thin disk.

4. Place a small amount of palm sugar and close the dough around it.

5. Meanwhile, you are busy with shaping the little balls. In a pot, bring water a boil. Once you�ve covered an entire plate and your water is boiling and your little ball soldiers are starting to stick.

6. Plunk your balls into boiling water and wait until they float to the surface.

7. Prepare a bowl with cold icy water on the side. Once the balls are floating, with a slotted spoon or spider, transfer them right away to the a bowl of cold water. Place on a serving plate and sprinkle roasted sesame seed.

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Have you ever seen this herb before? It does look like fingers growing out of a center piece and the reason why it is called Fingerroot in English. This herb is known as Temu Kunci in Indonesian and I have tasted ever since I can remember.

Fingerroot is popular as a medicinal and culinary herb in China and Southeast Asia. It has a strong and dominating flavour. Many people would think to classify this as a medical due that reason. The fingers and the central, globular part of the rhizome have different odour.

Temu Kunci is mostly used in Javanese cuisine, but I haven't found any recipes from other regions of Indonesia using this herb. I surely will share with you two Javanese dishes that I ate for lunch while I was still young and lived in my parents' house. If you wonder what those foods are, please do come back for my two next postings.

Meanwhile, you can look through other common names of this plant.
Botanical name: Boesenbergia rotunda (L.)
English: Chinese ginger, Chinese key, Lesser ginger
German: Chinesischer Ingwer, Fingerwurz
Indonesian: Temu kunci
Thai: Ka-aen, Wan-phraathit, Khingsai khingkaeng, Ka chai, Kra chai
Vietnamese: B?ng nga tru?t, C� ng�i

Source: Wikipedia and Gernot Katzer's Spices Pages

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Sapodilla or Sawo in Indonesian is one of tropical fruits that I grew up with. I'm pretty lucky with many different fresh tropical fruits and vegetables which Asian stores have in Winnipeg. Sapodilla is the fruit of Manilkara zapota. It has an unique flavour, sweet malty flavour.

The unripe fruit is hard and contains high amounts of saponin, which has astringent properties similar to tannin, drying out the mouth.

Common names of Manilkara zapota:
� Chinese: ren xin guo
� English: beef apple, chicle, chico sapote, chicozapote, chiku, naseberry, noseberry, sapodilla, sapodilla plum
� French: n�fle d'am�rique, sapote, sapotier, sapotillier
� German: breiapfel, breiapfelbaum, kaugummibaum, sapote, sapotille, sapotillbaum
� Hindi: ???? chikoo
� Indonesian: sawo
� Japanese: sabojira, sapojira
� Khmer: lomut
� Konkani: ?????? chikku
� Korean: kkom na mu
� Lao: lamud
� Malay: chiku; In Kelantanese Malay, the fruit is called "sawo nilo" which is closer to Indonesian's name
� Marathi: ???? chiku, ?????? chikku
� Nepalese: gudalu, saapotaa
� Portuguese: sapoti, sapotizeiro
� Spanish: n�spero, sapote (Latin America), zapote, zapotillo
� Tagalog: chico
� Thai: lamut, lamut-farang
� Vietnamese: h�ng xi�m, hong xuan dinh, t�m lu'c, xab�ch�

Source: World Agroforestry Centre

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July 26, 2010 Update: This post was featured on FoodBuzz Top 9 today

Pickerel is actually a name for Walleye (Sander vitreus, formerly Stizostedion vitreum).  In wikipedia, it's explained that Walleye (Yellow Pickerel) is a freshwater perciform fish native to most of Canada and to the northern United States. It is a North American close relative of the European pikeperch.

Damn for sure I had no idea what perciform was until I followed through the link from wikipedia. Perciformes means perch-like.

This dish is the fruit of my love to Canadian and Indonesian ingredients, pickerel and lemon basil (Indonesian: kemangi). The cheeks of pickerel are large enough to use. They are boneless, skinless and considered a delicacy in this province.

Speaking about lemon basil, it is an Indonesian favourite of basil. We often eat it raw with sambal. It's also flavouring the pepes (steamed/grilled fish or chicken wrapped in banana leaves), gulai (curry) and stir fry.

Since lemon basils are not common to be purchased at groceries, I have to grow them. Luckily, most of nurseries in Manitoba sell the plants of lemon basil.

In this recipe, I substituted the buttermilk and flour for almond milk and rice flour. Instead of butter for pan frying, I used mix EV coconut and olive oil.

Wait! Did I say recipe? Honestly, no exact measurement of ingredients will be written. It will be just ingredients and how to make it.

Pan Fried Pickerel Cheeks with Lemon Basils 
recipe by me

Ingredients:
pickerel cheeks
lemon basils, finely chopped
chili flakes
salt
ground black pepper
rice flour
almond milk
mix EV coconut and olive oil

Directions:
Combine rice flour, chili flakes, lemon basil salt and pepper. Dip pickerel cheeks into almond milk and dredge in flour mixture. Put a shallow skillet over medium-high heat, add oil and get the skillet hot. Add the cheeks and cook until browned on 1 side, 1 to 2 minutes. Flip the fish and continue to cook until desired doneness, about 2 minutes more. Be careful, it's very easy to overcook.

Enjoy with your favourite sauce. This time, I dipped them into sweet chili sauce.

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Poutine (Quebec French pronunciation: puts?n) is a diner staple which originated in rural Quebec, in the late 1950s. According to wikipedia, several Quebecois communities claim to be the birthplace of poutine. Now, this savoury dish can be found across Canada.

Poutine has become staple menu at the national fast food chains such as New York Fries, and Harvey's as well as in small "greasy spoon" type diners. International chains like McDonald's, A&W, KFC and Burger King also sell mass-produced poutine in Canada. It is also very common dish sold and eaten in high school cafeterias in various parts of Canada along with fries and pizza.

Originally, it consists french fries, fresh cheese curd and gravy. Since I live on the Prairie land, the poutine has been altered. Instead of fresh cheese curd, they add shredded cheese.

As of July 13, officially I have stayed in Canada for 5 years. It doesn't mean I consume it almost every week :-P. In my 5 years of staying, I have only eaten about 2 or 3 times.

The poutine above was bought from Daly Burgers. Daly burgers was famous of its burger with chili in it. I have been knowing that the place is on Corydon and this year they open up the second branch on Pembina.

My impression of Daly's poutine was pretty good compare to the New York Fries one. The one that I had from New York Fries was too salty.

As you can see below the picture of Daly burgers with chili in it and I ordered the chili on the side as well. The burger patty was fresh made daily. I ordered them for take out and was able to manage eating the chili the next day. :)




619 Corydon Avenue, Winnipeg, MB R3L 0P3
Phone: (204) 284-4944

1151 Pembina Highway, Winnipeg, MB R3T2A3
Phone: (204) 452-2807

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Tahu Bacem is perfect for summer BBQ. Instead of buying tofu or vegetarian burger at the stores for your vegetarian guests, why you don't try to make this Tahu Bacem. Many recipes of this sweet marinated tofu apply frying process. However, some people like to BBQ them on top of the charcoal.

People on the other part of the planet might think Java is something related to coffee. The reason why I translated Tahu Bacem as Java Marinated Tofu was, this recipe is popular among the Javanese. Javanese especially the ones who are from Central Java tend to cook sweeter food compare to the ones who live in East Java.

One day, I saw there are marinated tofu packages ready to grill/bbq for sale at a health product store. I bought a package of them. When I tried, it did taste like this tahu bacem.

Since then, I always say it's better to make my own tahu bacems in a big batch then grill them whenever I need. Plus, it costs me cheaper. In this recipe, I will broil them.

How do the Indonesians eat them? Enjoy them as a snack along with biting small pieces of bird eye chilies.

Once again, I approved that it will be easier to be a vegetarian if you are Asian! Many Indonesian recipes that I know are vegetarian and gluten free friendly. I'm not a vegetarian, but I used to be when I was at university for almost 2 years.

Tahu Bacem
Java Marinated Tofu

Ingredients:
2 packages (800 g) extra firm tofu (choose Asian style one), cut into smaller bite pieces*
1 L (2.5 cans) young coconut water (substitute for any broth or water if you don't have)
200 g palm or coconut sugar, shaved or microwaved
4 Indonesian bay leaves (salam leaves)
2 tsp tamarind pulp
a small amount oil for broiling

Spices to be ground:
4 shallots (if you use the small size as the one in Indonesia, take 7 shallots)
3 cloves garlic
3 cm long galangal (can be substituted for ground one)
3 toasted candlenuts (use macadamia nuts if you don't have it)
1 tbsp ground coriander, toasted
seasalt as desired




Directions:
1. In a dutch oven, place ground spices, cut tofus, palm or coconut sugars, salam leaves, tamarind pulp and young coconut water.

2. On the stove, at high heat temperature, bring the mixture to a boil. Once, the mixture bubbling, reduce to low-medium heat.


3. Stir occasionally and cook until the liquid dissolves. Remove from heat.


After Braising Process

4. Move the rack in your oven to the top-most setting. Select high broil mode on the oven. Grease the baking pan with a very small amount cooking oil. Place the braised tofus on the broiler pan and put the pan on top of the rack. Broil about 2-3 minutes for each side of tofus. Every oven has a different heat, so you can adjust the time for broiling. You may barbecue them instead of broiling. The result is supposed to be dark brown and crispy on the edges.

Tips:
* You can cut tofus into bigger size as the size of your burger buns. But, keep the thickness about 1 cm.

*To braise the tofu, you can use your slow cooker.

* After this braising process, you can keep them in a container and put it in the fridge. When you ready for bbq, just take whatever you need.

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Happy Canada Day to All Canadians, including New Canadians!

I decided to call my friend last minute before we were heading to the Forks. Since my place is very closed to where the Osborne Street Festival was, I had to go a longer way to pick up my friend. Then, I parked the car at home and we walked to the Forks.

It was fun! We enjoyed the music from the Winnipeg Symphony Orchestra and other bands. At 11 PM, the fireworks started. I don't know how many shots I took, but I had to hold my camera up for 15 minutes.

Here are some photos that I shot. They are still and will to come at my flickr page.


People stood up when they heard the Canada National Anthem "O Canada"

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