Month: October 2013

Daring Kitchen Challenge – Indian Dosas

One of the reasons I began this blog was to challenge myself to make new and different things – and so not only improve my skills but also my repertoire of dishes.  Whilst this has been somewhat successful,  the format I’ve chosen generally allows me to pick items that:

a) I am confident I can cook well,

b) Will look good in photos, and

c) I want to eat (mostly…I still shudder at the thought of that awful asparagus mousse)

Indian Dosas
Indian Dosas

So, what happens if you want to challenge yourself but take these safety nets away?  Well, in my instance, you join the Daring Kitchen.  Generally, each month members of this website are challenged to cook and blog about a recipe chosen by one of the members.

The only thing in my first month, which was October, in a “celebration” of past Daring Cooks and Daring Bakers challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we’d like! The REAL challenge was picking which delicious recipe(s) to try!

And it was a real dilemma.  For most people the choice may have been Cooks or Bakers, sweet or savoury.  Not me, I’m way too shallow for that.  My big quandary was:

Do I cook something I’m pretty sure I can pull off?  Something that will look good in the pictures, and by default make me look awesome?

Or, do I stick to the spirit of the challenge and choose something that is going to test my skills and maybe fall flat on my face but learn something in the process?

The choice was therefore narrowed down to Gyozas or Croissants.  I’ve made dumplings before, home much harder can gyoza be right?  Croissants?  Une toute autre histoire!!!

I was heading right down Gyzoa alley (shallow remember?) when I mentioned the challenge to a friend at work and we started looking through the past challenges.  She chose the recipe for the Indian Dosas from September 2009.  These are both gluten-free and vegan which is great because honestly, my range in both of those areas is limited.   So, thanks Nadya, good choice!

First step was to make the pancakes:

Dosas
Dosas

These were not the super thin crispy dosas I have eaten in restaurants, mine turned out more the texture of crepes but they were still pretty tasty.  And the difference in texture was probably more me that an inherent flaw in the recipe!

Then the chickpea filling…look at the amazing colours of the ingredients.. they are like a little rainbow of health and deliciousness!!!

Chickpea Filling Ingredients
Chickpea Filling Ingredients
Chickpea Filling
Chickpea Filling

This was also really tasty! So, so good…

Finally, there was a coconut curry sauce and some condiments to go with it.

Dosas with Coconut Sauce and Condiments 2
Dosas with Coconut Sauce and Condiments

This was a great first challenge for me as this was probably something I would never had made otherwise. If you want the recipe…and you know you do….click below:

Daring Kitchen Indian Dosas

I really liked the filling, and if I was too lazy to make the actual dosas or the sauce again (which I probably am), the filling would be super in some warm pita bread with some of the condiments and some yoghurt dip over the top.  Hmm..that probably ruins both the vegan and gluten-free aspect of the dish but hey, I’m neither a vegan or a coeliac.  It would stay vegetarian..and pretty damn delicious!

OMG, now I want that so much…I have some of the left over mixture in my freezer…shame I’m already in my pyjamas, or I would be down at the supermarket right now snapping up flatbread and tzatziki like a mad woman…

I ‘m really looking forward to the next month’s challenge which is…it’s a secret…you’ll have to wait about a month to find out!

In the meantime, enjoy this great vintage Indian print…which I think has the Goddess of Food and the Kitchen, Annapurna,in the background…

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Is Hoi An The Ryan Gosling Of Vietnam?

I’ve struggled to write about Hoi An and I only just realised why  – I like it just a little bit too much for my normal snarky tone to be used.  There’s nothing funny about Hoi An.  It’s lovely to look at, a great place to spend time…in fact the only downside is that because everyone else loves it too, it’s in danger of becoming overpublicised and losing everything that made it charming in the first place…Huh…it’s kind of like the Ryan Gosling of Vietnam.  (Shut up, I haven’t mentioned him for MONTHS…)

One awesome thing about Hoi An, is that the old town is car free.  You still need to beware of crazy bike riders but the old town really is  a haven after the hustle and bustle of a city like Saigon.  The other lovely thing about Hoi An is that it’s small enough to walk around and see everything on foot.  Alternatively most hotels have bikes either, push bikes or motor bikes, either included in the room rate or that you can hire to explore the local countryside (which I recommend – rice paddies, great beaches, it’s really pretty and flat so easy to ride even if, like me you’re not an avid bike rider).

Map of Hoi An

We stayed at the Vinh Hung resort, marked by the number 1 in the above map.  This was a great resort and has a boat that takes you into town.  Who needs a bike?

Vinh Hung Resort Boat
Vinh Hung Resort Boat

If you ask nicely they even let you drive…

Vinh Hung Resort Boat2
Vinh Hung Resort Boat2

The town itself is famed for its silk, and gorgeous coloured lanterns are a popular souvenir.

Silk Lantern Shop - Hoi An
Silk Lantern Shop – Hoi An

And if you think this looks pretty during the day, look at it at night!

Silk Lanterns Hoi An
Silk Lanterns Hoi An
Cafe at Night - Hoi An
Cafe at Night – Hoi An

By day the mustardy coloured buildings and the purple flowers are a striking combination…

Hoi An Cafe
Hoi An Cafe

Hoi An is a great town for tailors.  They are everywhere although there is a mass of them along Hoang Dieu, across the road from the cloth market.  Also on Hoang Dieu are shoe makers who will hand make shoes for you for fraction of what you would pay for something mass-produced.  And you wonder why I love this place!

My favourite tailor and shoe maker below:

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Hoi An is also a great place for food and a great way to learn more about Vietnamese food is to do a cooking course.  I’ve done two, one at the Park Hyatt in Saigon and also one at the Morning Glory Restaurant in Hoi An.  Both were excellent.  The format for both was similar, a trip to the market to familiarise yourself with the raw ingredients….

Noodles At Hoi An Market
Noodles At Hoi An Market
Chicken At Hoi An Market
Chicken At Hoi An Market
Crabs At Hoi An Market
Crabs At Hoi An Market
Tropical Fruit @ Hoi An Market
Tropical Fruit @ Hoi An Market

Then on to the school for some learning and, better yet, some eating.  At the Morning Glory class we made a number of standards of Vietnamese food including:

Rice Paper Rolls:

Rice Paper Rolls
Rice Paper Rolls

Bahn Xeo

Bahn Xeo
Bahn Xeo

My favourite – Green Mango Salad

Green Mango Salad
Green Mango Salad

Turmeric Chicken Skewers

Turmeric Chicken Skewers
Turmeric Chicken Skewers

And yes, all of this tasted as good as it looks. Maybe even better.

You can find the Yotam Ottolenghi version of Bahn Xeo here.

And Luke Nguyen’s Green Mango Salad with Tiger Prawns here

For the Turmeric Chicken, which was awesome, you’ll need to go to Hoi An.

After some hefty shopping and your cooking class, or just because it’s hot, hot hot, you might be in need of an afternoon libation.  And you can do a lot worse than the Q Bar for this..

Q Bar Hoi An
Q Bar Hoi An

One of the specialties of the Q bar is a Tamarind  and Ginger Martini which is awesome!!!

Here is my version:

Tamarind Martini 1
Tamarind Martini 1

I based my recipe on the Tamarind Ginger Fizz recipe from Food 52 which you can find here.

Spicy Tamarind Ginger Martini (makes 2)

Spicy Ginger Sugar Syrup

1 knob of ginger about as big as your thumb, sliced

2 small birdseye chillies

1 length of lemongrass about 10cm long, chopped

1 cup of sugar

1 cup of water

Combine in a saucepan. Boil until the sugar has dissolved then take off heat and allow to steep.  Transfer to a container and refrigerate.  Can be kept in the fridge for 3 weeks.

Orange Chilli Salt

Zest of 1 orange

1 tbsp sugar

1/2 tbsp salt

1 tbsp dried chilli, ground to same size as the salt (I kept mine a bit chunky)

Mix ingredients together and place on a plate.

Tamarind Ginger Martini

1/4 cup Tamarind pulp

1/4 cup Vodka

1/4 cup lime juice

6 springs of mint, preferably Vietnamese mint, plus more for garnish

Soda / Seltzer water to top up

Strain ginger syrup and reserve the chillies.

Combine tamarind pulp, ginger syrup, vodka, lime mint and vodka in a shaker with some ice.

Shake.

Slide an orange or lime wedge around the rim of the glass and dip in the chilli salt.

Pour the vodka mix into the glasses about 3 /4 of the way, topping with the soda water.

Garnish

Orange & Lime Wedges

Chilli from Syrup mix

Piece of Crystallised Ginger

Mint Sprigs

Garnish the drink with the orange and wine wedges, the chillies, the sprigs of mint and a piece of crystallised ginger.

Enjoy!

Tamarind Martini 2
Tamarind Martini 2

There’s so much more to say about Hoi An…but you know what?  I’m not going to…just go there, you won’t be disappointed.

Actually, I’ve changed my mind, whatever you do, don’t go there.  It’s awful.  And while you’re at it, leave Gosling alone too.  There are some things in this world that should be just for me!

I’ll be spending my week absolutely, definitely, 100% not booking my next trip to Hoi An…have a fab one whatever you get up to.

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Vintage Valentine Quick as Wink2

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