“cheese potato pancake”

      19
On3:02 AM , Rosa's Yummy Yumssaid...

Bạn đang xem: “cheese potato pancake”

They look so pretty! Love that color!Cheers,Rosa

  On6:14 AM , lilyngsaid...

tti am glad you are posting again. How have you been?i was about to write lớn you about banh bo. I bought a pkt of premix & followed the instructions on the pkt but i left it lớn proof more hours than suggested. What turned out - no honeycomb but pretty good textured fatt koh.

  On6:15 AM , lilyngsaid...

ttthe color is so vibrant. Will give this recipe a go.

  On12:38 AM , Anonymoussaid...

How to prepare the "Com RuQu"?

  On7:12 PM , Anonymoussaid...

Hi TT, Glad to see you posting again. I have learnt so much about Vietnam và Vietnamese cooking from your blog. Thank you again. I found a packet of netted spring roll wrappers - looks interesting but have no recipes lớn show how khổng lồ use it. Vì you dampen it first??? ThanksPutuPiring from KC

  On11:17 PM , hoangtam/ttsaid...

PutuPiring,I think what you bought is "banh re".They're used to make egg rolls. The filling & method for wrapping is the same as regular egg rolls. As for the wrappers...if you got the 'fresh' kind then just use them as you would with regular egg roll wrappers. If they're a bit dry then you'll have khổng lồ mist the wrappers with squirt bottle to make it pliable in order to lớn use it. Or, you can sandwich the wrappers between moist towels (I prefer the misting method).

  On7:57 AM , Anonymoussaid...

Thanks for your help ttPutuPiring

  On3:21 PM , Beau Lotus 涟said...

So glad that you are posting again and with this beautiful purple Fatt Koh!I have been meaning to make some myself, so this recipe will come in handy. Thanks for sharing!And vì chưng let us know what you've been up to!Lovely old recipe book, by the way. I love all things old & have taken over some of my mom's recipe books though for some reason they only date from the 80s.

Xem thêm: Nguyên Nhân Quạt Laptop Kêu To, Quạt Laptop Kêu To, Rè Rè

  On12:51 PM , Wandering Chopstickssaid...

These are so gorgeous! I'm going lớn have khổng lồ try them soon. I have a few Vietnamese cookbooks I got from my mom too that I've been meaning khổng lồ thumb through.It's nice lớn see you blogging again.

  On1:18 AM , Brightcloudssaid...

Quyển sách của công ty thật là cũ xưa ! chiếc bánh như từ vượt khứ cách ra .. Vẫn mới tinh.

  On5:28 PM , Anonymoussaid...

There is a similar dish in my mothers country called Puto, và sometimes ube (what you điện thoại tư vấn khoai mỡ) is used in this as well. Puto uses lye water and/or yeast khổng lồ get the same basic chemical effect although the yam is usually used in powdered form like http://oggi-icandothat.dienmayducminh.com.vn.com/2008/04/puto-steamed-rice-muffins-white-purple.html. I had a viet flatmate ages ago (circa 1991-94) & she'd often make these at her parents & bring them to the flat và I'd get some puto so we could compare the Pinoy versus Viet versions of things.

  On10:58 AM , Anonymoussaid...

I'm a little confused. The recipe says to địa chỉ cửa hàng in the fermented rice, yet the ingredients does not say fermented rice; it says com ruou. So, by that vì chưng you mean just the wine part of it, or vày you mean the actual wine with the rice still in it? Great blog by the way, your recipe for banh bo nuong chay is the best, I make it often; I'm not vietnamese & all my Viet friends say I make it better than they vì :)

  On11:48 PM , hoangtam/ttsaid...

Com Ruou is Vietnamese for fermented rice. Use the rice and the wine.

  On1:46 AM , Anonymoussaid...

Chị cho em hỏi lượng phèn chua cho vào mức bao nhiêu vậy chị? Bánh chị làm nhìn ngon thừa trời luôn.

  On1:28 AM , hoangtam/ttsaid...

Đây là "Anh" chứ chưa phải Chị đấu nhé. Phèn giúp làm cho bánh dai, chỉ việc một chút chừng 1/8 muỗng cà phê (một pinch)là đủ nhiều phèn vượt thì bánh đã ít nở bông lúc hấp.