Roasted Lemongrass Fragranced Tapioca Pearl Pudding

I’ve been meaning to make this version of tapioca pearl pudding for a while now, since I discovered lemongrass pudding in a local restaurant in Indonesia just over a year ago. The lemongrass brought a very interesting and refined taste to this dessert dish. I had only eaten lemongrass in salty dishes as in soups or meat entrees, and never expected the marriage of lemongrass and sweetness to work out so well. Just like cardamom, lemongrass creates a pungent, yet very pleasant fragrance to pudding. It’s a wonderful combination of tanginess and herbal essence like you would find in an herbal tea mixed with honey and lemon.

For this recipe, which is very similar to the Banana and Coconut Tapioca Pearl Pudding I had posted last year, I roasted the lemongrass so as to release as much lemony flavour as possible, as coconut milk can sometimes be overpowering when mixed with an herb. I do encourage you to try it if you are one to be curious about new culinary discoveries and I would very much like to hear your verdict and welcome suggestions!

Approx. 10 minutes preparation, 15-17 minutes cooking time

Recipe "au pif":1/4 cup small tapioca pearls
2 stalks lemongrass, thick bottom part only, outer layers discarded, inner part cut in half lengthwise
1 can (14 oz, 400ml) coconut milk
1 cup soy milk (plain, unsweetened)
3 1/ 2 tbsp raw cane sugar
a small pinch of salt

* Soak the tapioca pearls in about 1 cup warm water. The pearls will swell in less than 2 minutes. Discard excess water.
Roast lemongrass in oven under high broil for about 5-7 minutes, or until edges are brown.

In a medium saucepan, combine coconut milk, soymilk, lemongrass and salt.

Let lemongrass infuse for about 5-7 minutes when coconut and soy milk have come to a boil. Scoop out the lemongrass with a small spoon strainer.

Add the tapioca pearls and slowly bring to a simmer over medium heat, stirring constantly.

Simmer and stir until mixture just starts to thicken, about 5 minutes (mixture will be thin).

Remove from heat; add in sugar and stir.

Let stand in saucepan uncovered 12-15 minutes until the pudding thickens.

Let the pudding sit for a few minutes until it thickens even more.

Transfer in cups or small bowls. Garnish with a little bit of some toasted almonds.

To make it even more interesting, drizzle a dash of rum or cognac and enjoy!
Serves 4 people.

Spicy, Comforting and Soothing Fish Soup with Vermicelli and Dill

I’ve been trying to fight off this stubborn virus the past two weeks. My sleepless nights have been filled with uncontrollable and annoying coughs, I felt like I was dying. My body felt the fatigue and my motivation to cook or even eat anything was gone. I haven't been this sick since college. At long last this week, I started to see the light at the end of the tunnel. Although my coughing hasn’t completely ceased, my appetite is slowly coming back and I am inspired to cook again. But with the little energy I have, my body is aching for a quick remedy.

There is nothing more comforting than a hot and spicy soup that will make my nose run and warm up my body, especially during flu season. These past few days were absolutely ideal to whip up a nice and warm broth, as soon as I come home from work. The cooler weather also makes me feel like snuggling into my PJs and savour a spicy soup in the comfort of my own home.

It’s very similar to the Hot Seafood Broth I had posted a few weeks ago, except for the rice vermicelli which gives the soup a homey “chicken and noodle soup” consistency.

Although it is a fish soup, you can replace the fish with mushrooms if you wish. Add a touch of fresh dill or coriander and you’re all set to slowly sip this wonderful bouillon while watching tv, reading a good book, or simply savoring it in the moment.

Preparation: 10 minutes, Cooking time: 10 minutes

Recipe "au pif":1 large fillet of fresh white fish (Tilapia, Bass, Seabream...)
1 tsp fresh minced ginger and lemongrass (grinded together in mortar)
1 tbsp Thai red curry paste
3-4 tbsp fish sauce (more or less to taste)
2 tomatoes, chopped in medium sized cubes
50 g (1/2 small package) dried rice vermicelli
4 cups water
1 tbsp vegetable oil
1 tbsp fresh chopped dill

In a large sauce pan, heat oil. Add minced ginger and lemongrass and stir for about 30 seconds.

Add in the curry paste and give it a stir and add in the tomatoes and stir for about 1 minute.

Add in the water, and stir.

Stir in the fish sauce let the broth boil on medium-high for about 1 minute.

Add in the dried rice vermicelli. Stir for a couple of minutes.

Add in the fillets. Let the fish cook slowly for about 1-2 minutes.

Stir in the dill.

After 2-3 minutes, turn off heat, remove lid.

Serve in bowls and garnish with fresh coriander.

Serves 6 people.

Enjoy.

Sautéed Rice Vermicelli with Pork, Black Mushrooms and Crabmeat

Whenever we had leftover rice vermicelli called 'Bun' (pronounced 'boon') from a previous dinner, my mother would always make this incredibly simple dish called Mien Xao Cua made of vermicelli, pork, black mushrooms, and crabmeat. It would take her only minutes to prepare and yet, it was absolutely tasty and delicious. As I experiment more and more with cooking, I realize that the simplest of foods are truly the most appealing to the eye and the taste buds.

Rice vermicelli and black dried mushrooms found in local Asian grocery stores

It resembles a stir fried rice dish, except that we use vermicelli instead. It’s much lighter, so we have a tendency to make more to satisfy the ones with a huge appetite. Again, it’s simple and extremely flavourful. It’s a tasty dish that can be eaten with a nice vegetable broth on the side .

Preparation: 10 minutes, Cooking time: 15 minutes

Recipe "au pif":
150g dried rice vermicelli (about 1 ½ small package), soaked in boiling water for about 2 minutes, then strain.
½ lb ground pork (or ground chicken or turkey)
¾ cup crabmeat (use frozen or canned if fresh crabmeat is not available)
1 cup dried black mushrooms (Trumpet of Death) soaked in warm water, then strain, and chop coarsely.
2 tbsp fish sauce (more or less to taste)
½ cup chopped fresh coriander
½ tsp fresh ground black pepper
2 tbsp vegetable oil for cooking.
2 fresh finger-length red hot chillies
1 stalk scallion finely sliced to garnish

In a large frying pan or wok, heat oil on high heat. Add chillies and ground pork. Stir well to break down the pork, for about 5 minutes until the pork is half cooked.

Add the crabmeat and stir well for about 2 minutes.

Stir in the black mushrooms for another 2 minutes.

Stir in the cooked vermicelli. Mix well, then add the fish sauce and coriander and mix all ingredients until well incorporated.

Add pepper and stir for another 5 minutes.

Serve in bowls and garnish with sliced scallions.

Serves 4people.

Enjoy.

Grilled Asian Eggplant with Crab

This dish, called Ca Tim Nuong, is common to Cambodia and southern Vietnam and makes delicious use of eggplant. I love this dish because I am crazy about eggplant and it takes very little effort to make. I haven’t had much time this week to cook, especially that I’ve been feeling, once again, under the weather. This time around, my energy level is close to zero and so, you can guess that I am not in the mood to cook anything complicated.

These eggplants are often served as a main dish with a hot soup on the side. It’s a great meal combination for a cold. Succulent grilled eggplants served with a fish dip sauce and with a comforting soup that will take me 30 minutes, at most, to prepare…is quite gratifying for both my fatigued body and my appetite.

Preparation: 15 minutes, Cooking time: 15 minutes

Recipe « au pif » :
4 large asian eggplants
3 tbsp vegetable oil
1 cup cooked crabmeat
2 shallots, minced and fried in 2 tbsp vegetable oil, until golden and crisp
1 tbsp scallions, finely minced to garnish
Some fresh coriander, chopped to garnish

Dressing:¼ cup Fish Dip Sauce recipe here

Cut each eggplant in half lengthwise and brush them with vegetable oil.

Lay the eggplant on a large baking pan and grill in the oven under a medium-low preheated broiler, turning them regularly until the flesh is tender and slightly roasted. Takes about 10 minutes. The eggplants can also be grilled in a hot skillet.

Spread the crabmeat along the top of the eggplant halves and pour the fish sauce dressing over.

Garnish with scallions and coriander.

Serve immediately, nice and warm.
Serves 4 people.

Steamed Omelet with Pork, Mushrooms and Dill

Another way to cook an omelet is by steaming it. This is the same omelet as the one I had posted over a year ago . Honestly, I like both versions equally. I love the crispy edges of the fried omelet, but I love the moistness of the steamed one. If you try this recipe of this traditional vietnamese steamed omelet (Thit Chung Trung), you will see how fluffy and light it is. Again, the magic ingredient, fish sauce, makes all the difference in flavour. And to add a pleasant fragrant, dill is the perfect herb to add in. It just brings the aroma to a different level.

This omelet cannot be simpler to make. Whisk, mix and steam. Not only is it savoury, but it’s also healthy. It’s usually served as a sidedish, but I enjoy eating it as a main course with some rice, of course. How many Asians do you know who doesn’t eat rice? ....I know lame joke….it’s like saying, how many French do you know who doesn’t eat a baguette and cheese? It’s stereotypical, but I can definitely tell you that for Asians eating rice, it’s very true.

Preparation: 10 minutes, Cooking time: 20 minutes.

Recipe "au pif":
3 cloves garlic, finely minced, browned in 2 tbsp vegetable oil (crispy and golden)
6 eggs
250 g ground pork
¼ cup glass noodles (soaked in hot water until, drained and cut into short lengths)
¼ cup dried Chinese mushrooms or Trumpet of Death mushrooms, soaked in warm water until soft, finely minced
1 tbsp fresh dill, minced
½ tsp raw cane sugar (or 1 tsp granulated sugar)
1 tbsp fish sauce (or more to taste)
½ tsp ground white pepper
1 tbsp finely sliced scallions to garnish

Mix eggs, crisp garlic, ground pork, glass noodles and mushrooms. Whisk well until well blended.

Add sugar, fish sauce, white pepper and dill, and whisk one last time.

Poor into a baking dish that will fit in steamer (bamboo preferably), or in two small baking dishes, and steam for 15-20 minutes until set.

Garnish with scallions and serve with steamed jasmine rice.

Serves 4 people.

Enjoy.