Weekend Cooking

This week, we had tons of delicious food.

For breakfast, we had Chinese grated white radish (turnip) cake. In Cantonese, it's called (lor bak go). In Madarin, it's called 蘿蔔糕(萝卜糕) luo2bo2gao1. It was the best breakfast ever.

Usually, people eat this with sweet soy sauce. Since I was born in VietNam, I like the garlic lemmony fish sauce better. For the fillings, we used Chinese sausage, smoked dried pork, dried shrimp, dried mushrooms and boiled peanut.

For lunch, we had baked salmon with orange and onion with marinated sauce.

After 45 minutes, it's ready.

We garnished with dried shallot, olive oil with spring onion, and cilantro.

Then we wrapped them with rice papper, noodles and ton of herbs and dip them with Vietnamese garlic, lemony fish sauce. Yummy!

For dinner, we stir-fried string bean with galic and oyster sauce.

I did not feel like doing a lot of cooking so I put two corn hens in the Rotisserie oven. They turned out very juicy.

For dessert, we had Hawaii longan. It's also called "dragon's eye".

And we also had Papaya.

Papaya is a rich source of vitamin c.

For snack, I made this savoury Ondeh Ondeh. I think every country has their own version of it. Basically, Ondeh Ondeh are little balls usually made from a dough of sweet potato/tapioca(cassava) flour, and encase a filling of palm sugar in the middle, and coated with coconut shreds. I made mine with sweet potato, and put the little palm sugar in the middel as the filling.

After I mashed the steamed sweet potato, I added the glutinous rice flour, corn oil, and some chopped pieces of palm sugar in the middle.

Fish them out when the ball floats.

Garnish them with grated coconut. I also added salt, sugar, and sesame.

Once you bite into it, you could feel the burst of warm palm sugar liquid spurting directly into your mouth. Yummy!

Enjoy!

Recipe for Ondeh-Ondeh

Ingredients:

-sweet potato ( about 6 or 7 of sweet potato - boiled and mashed)

-1 bag of glutinous rice flour (bo^.t ne^'p)

- 1 TBS of corn oil (any oil is fine, but I used corn oil)

-chopped pieces of palm sugar (bite size)

-hot water (6 TBS) .

-freshly grated coconut

Method:

1) Steam the sweet potato until soft.

2) Mash the sweet potato.

3) Add rice flour, and water, and oil.

4) Knead until a dough is formed.

Note: Add more water or less water depend on the texture of the dough. You don't want it too dry or too soft.

5) Divide the dough into small ball and wrap the bite size of palm sugar in the middle.

6) Boil a pot of water

7) Put the wrapped balls into the big pot of boiling water.

8) Take them out when the ball floats.

9) Toss them with grated coconut.

10) Add sugar, salt, and sesame on top for garnish.

11) Eat them and enjoy the warm palm sugar burst into your mouth.

Note: The texture of the Ondeh-Ondeh should be soft and chewy. After a few days, you can still put in the microwave and they are still soft.

Good luck!

P.S I made one big bowl, and they are gone in one day! My family loves them.