Tuesday, 10 June 2014

Steamed Rice Cakes With Shrimp And Pork Rinds ( Bánh Bèo )

Steamed Rice Cakes With Shrimp And Pork Rinds (Bánh Bèo)


Recipe source :  Vietnamesefood.com

I find it very interesting and highly exciting as I participated in the Asian Food Fest every month. Their theme for this month is Indochina. Once again I surfed the internet and read up books to widen my horizon and to learn more about the cuisines and food cultures of Indochina. As I surfed, Vietnamese food caught my attention and so I am going to try out Vietnamese food for this month. 

It is a delight and it gives me great satisfaction each time I am able to cook the food successfully as guided by the recipes. Sometimes I have to make adjustment to suit my individual preference and sometimes it is because of unavailability of the specified ingredients.

It brings me joy that I have unwittingly started on a fantastic journey into the culinary realm of foreign cultures. I shall continue my exploration to gain further insights and knowledge as I find it very rewarding. It enriches my culinary experience as I absorb and feed my basic senses to enjoy the good food and good taste of other cuisines.

Ingredients for rice cakes


200g rice flour
20g wheat flour
500ml water
a pinch of salt

 

Method


1.  Mix all the ingredients together and allow to stand for 3 to 4 hours.
2.  Add in salt just before steaming. Stir to mix well.
3.  Spoon batter into small bowls and steam over high heat for about 5 minutes until cooked.
4.  Use a thin knife to slide around the edges of the bowl and invert them onto a serving dish.


Ingredients for filling


150g minced meat
50g shrimps, chopped
a stalk of spring onion, chopped
1 tsp fish sauce
a dash of pepper


 Stir-fried chopped spring onion in hot oil

Minced pork

Shrimps - roughly chop this up

Method


1.  Place one tsp of oil into hot wok to stir-fry the chopped spring onion for few seconds. Dish up immediately.
2.  Add 1 tbsp oil to wok and stir-fry the minced meat and chopped shrimps.
3.  Season with fish sauce and pepper. Fry until cooked. Dish up and set aside.

To serve


1.  Place a piece of rice cake on a plate. Top with filling of minced pork and shrimps. Add some stir-fried spring onion.
2.  Spoon some Vietnamese dipping sauce over the rice cake. 




I am submitting this post to Asian Food Fest  :  Indo China
Hosted by Kelly of Kelly Siew cooks


4 comments:

  1. Good morning, Doris! This is perfect for lunch!

    ReplyDelete
  2. I definitely have bookmarked it to try. Might be good for my breakfast!

    ReplyDelete
  3. Looks like the Teochew Chwee Kueh, I'm sure it's delicious! Thank you for your submission!

    ReplyDelete
  4. Thank you everyone for the feedback.

    ReplyDelete

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