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Marinated Avocado

>> Saturday, October 22, 2011

{Weekend Herb Blogging}

 Marinated Avocado

 Avocado has a really interesting name in the Vietnamese language. We call it "trái bơ", literally means butter fruit. I remember being so curious about the fruits as a kid. Did it taste like butter? Was it white? Of course, avocado turned out to be a green fruit. It doesn't taste exactly like butter, but it is certainly rich and smooth enough, butter style!

The Vietnamese loves their avocado smoothie, something I would shy away from. Avocado, sugar and I are not friends. I love to use avocado in savoury dishes though.

Lately I have made an effort to bring lunch to work more often, and the idea of marinating avocado in sandwich has been on my mind. Cumin, coriander, lime juice, cayenne pepper, garlic. Inspirations: guacamole, can't you tell? The end result is really beautiful. The rich and smoothness of avocadoes pair well with the tartness and spiciness of other ingredients. I love having them with toasts, or in sandwich with bitter salad greens and cold cuts.

I'm sending this entry to the wonderful Susan of the Well-seasoned cook, who is the current host of Weekend Herb Blogging. If you want to have more information about the event, come to Cook (almost) anything at least once :).

Marinated Avocado

Marinated avocado - the recipe

2 avocados, peeled and sliced to 1cm thickness
1 onion, thickly sliced
2 garlic cloves, peeled and sliced
½ tsp each of coriander and cumin seeds
¼ tsp cayenne pepper
1 lemon, thickly sliced
Juice of another lemon
2 tablespoons sugar
1 tsp salt
1 tbp olive oil

Arrange the avocados in a container, together with the onion, garlic, and lemon slices.
Lightly toast the coriander and cumin seeds in a frying pan until fragrant. Add in the above mixture.
Mix together lemon juice, sugar, salt and olive oil, cayenne pepper. Taste, you may want to adjust the ingredients a bit to suit your taste. Pour the mixture into the avocado mixture.
Cover and let it marinated overnight or at least a few hours.


Back and White Wednesday #14

>> Wednesday, October 12, 2011

It's time to check back to Back and White Wednesday, a culinary photo event organised by a good friend of mine, Susan from the Well-seasoned Cook.

This time, I have a less-than-perfect photo of a vintage silver plate, and spoon.

Silver Plate and Spoon

I bought this plate in a op shop near South Melbourne Market. It was a nice Saturday. Mr. B and I enjoyed our peaceful walk, good coffee, and some moments for ourselves...

Each piece of items has its own story, and a tiny part of my memories attached. I sometimes wonder before my time, to whom did this plate belong? And what were their stories....


Mini bánh tiêu (Asian fried sweet sesame donut)

>> Monday, October 10, 2011

{Delicious Vietnam #18}

Mini bánh tiêu (Asian fried sweet sesame donut)

Have I told you that Sunday is usually a big cooking day in my home? My MIL and I, having done most of our weekly chores, often cook together in the afternoon. We never really have a set plan. We cook whichever inspires us when we have our breakfast on the day.

We have made a lot of things, mostly Asian stuffs because it is our heritage. Sometimes my MIL and I are even crazy enough to serve yum cha (dim sum) items (a kind of brunch food) at Sunday dinner. Other times, we made lots of satays from scratch, on the BBQ outside despite the rain. Well, see how we can get along?

Mini bánh tiêu (Asian fried sweet sesame donut)

Yesterday I decided that I craved for fried Asian sweet donuts (bánh tiêu, or the Chinese name Ham Chin Peng). These donuts can be found across Asia. It's yeasted fried dough, which has been slightly sweetened and has a lot of sesame seeds. In a perfect world, the donut should be round and are hollow inside. Our Mine were not exactly like that.

"Isn't it gonna puffed up?" said my MIL.
"Maybe the oil is not hot enough"....
"Oh wait. This tastes goood. Like I used to have in my childhood"....

Just like that, she called my FIL and my sister down to share the food. Minus the ugly and not-so-authentic appearance, the texture of these donuts was spot on and they were delicious fresh. (That is why I don't like to make the ready-made bánh tiêu from Asian groceries. They are often stale and too chewy!).

Mini bánh tiêu (Asian fried sweet sesame donut)

The trick for a hollow-inside donut is to shape them fairly thin, let them rest plentiful before frying (I didnt do this!), and a lot of hot oil. Having learned my lesson, let's hope my next attempt will be better.

A little late, but I am sending this entry to Delicious Vietnam #18. This month host is the lovely bonniebella. Please head to her blog for the round up some time later this week.

Larger view of the recipe

Mini bánh tiêu (Asian fried sweet sesame donut)


Matcha and white chocolate cookies. And the celebration of life.

>> Wednesday, October 05, 2011

Green tea + white chocolate cookies

I know that October won’t be easy.

One year ago, my friend Hoa lost her fight to cancer. I also had that same thought, and the pain of separation and loss. I thought of the life she could have had, of her pain and illness. I even felt inadequate, and empty.

Only until recently I had the courage to open and read her blog again. And cried, and understood something more meaningful. If she were here, Hoa would inspire me to live for tomorrow with dream and passion. She would tell me that although she had gone, it is not the end. I used to think Hoa lost her battle to cancer. But she did not. We are all heading to that inevitable end. She simple finished her task here a bit sooner than me. And she did it, lived her life in style until the end, with so much courage and passion.

Today is her birthday. Happy birthday, Hoa!

Golden Wattle Flowers

These cookies are great to share around. Perhaps they are not fit for special occasions and such, but why can’t we celebrate the simple things in life every day?

Larger view of recipe


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