SOBE WFF 2016-Croquette & Champagne - Taste Curator

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SOBE WFF 2016-Croquette & Champagne

Jun 09. 2016

TC2016 Lan

fare0120@live.com

Miami Swim Show 2016

WFF 2016 -Croquette & Champagne – Miami, FL

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I think it’s from fact that I used to live in New Orleans for five years where I developed my love for okra. I have cooked and eaten them in many ways: in gumbo, in soup, roasted, broiled, deep fried, pan fried, batter fried, sautéed, grilled, purée, you name it. My fave way though is broiling them for 7 min in five spice seasoning & olive oil (cut the whole okra lengthwise without cutting the heads off so there’s no waste), with my cashew fish sauce dipping, here garnished with coconut thick soy sauce. So good #asianfood #asiancuisine #asiancuisines #foodlover #food #delicious #homecooked #foodforfoodies #foodie #vegetariandinner #vegetariandinners #okra #roastedokra #veggydinner #veggiesdinner #vegdinner #thetastecurator #tastecurator #homechef #homechefs #roastedveggies #roastedvegs #nofoodwaste #nofoodwasted #nowastefood

It’s been a while since I last visited Season’s Dumplings, and was delighted to see many new dishes popped up. It was a perfect lunch on a beautiful Sat: veggie bao bun, soup dumpling, and Zhong sticky rice with salted egg and pork. The soup dumplings were smaller than I would have liked but the flavor was excellent, and they were served the right way, with homemade ginger vinegar soy sauce. Everything was delicious! Next time I want to try their three-cup chicken (fried chicken with wine, sesame oil & soy sauce) #tastecurator #thetastecurator
#steamedbao #steamedbaos #steamedbuns #chinesebao #seasonsdumpling #jacksonvillefoodies #jacksonvillefoodie #foodiesofjacksonville #edibleneflorida #jacksonvillemagazine #jacksonvillemag #folioweekly #jackaboutjax #stuffedbao #stuffedbun #stuffedbuns #vegetablebun #porkbuns #porkbun #soupdumpling
#jaxdining #eatjax #nomnomjax #folioweekly #eatdrinkjax #ilovejax #jacksonville #jackaboutjax

Beauty & charm can be found everywhere in Hoi An, one of our favorite cities in Vietnam where we come to visit our aunts every year. It will turn anyone into a pro photographer, as it has so many nooks & crannies, and inspirations for you to constantly want to pull out your camera to snap away. This is an example of what I loved #hoian #hoiancity #hoiantravel #hộian #hoianoldtown #romanticscenery #romanticcity #bestofvietnam #tastecurator #thetastecurator #hoiancafe #mothoian #móthộian

Beauty & charm can be found everywhere in Hoi An, one of our favorite cities in Vietnam where we come to visit our aunts every year. It will turn anyone into a pro photographer, as it has so many nooks & crannies, and inspirations for you to constantly want to pull out your camera to snap away. This is an example of what I loved #hoian #hoiancity #hoianlanterns #whitelanterns #streetlanterns #hoiantravel #hộian #hoianoldtown #romanticscenery #romanticcity #bestofvietnam #tastecurator #thetastecurator #colorfullanterns

Beauty & charm can be found everywhere in Hoi An, one of our favorite cities in Vietnam where we come to visit our aunts every year. It will turn anyone into a pro photographer, as it has so many nooks & crannies, and inspirations for you to constantly want to pull out your camera to snap away. This is an example of what I loved #hoian #hoiancity #hoianlanterns #whitelanterns #streetlanterns #hoiantravel #hộian #hoianoldtown #romanticscenery #romanticcity #bestofvietnam #tastecurator #thetastecurator

Interesting spin of “banh it ram” by using purple flower in their rice dumpling filled with Iberico ham, sitting on a layer of crispy rice disc, a bit unexpected from the familiar crispy & chewy fried glutinous rice. But kudos to Vietnam House for their creativity #vietnamesefood #vietnamesefoods #asianfood #asianfoods #tastecurator #thetastecurator #monhue #mónhuế #huefood #huefoods #huếfood #vietnamesestreetfood #vietnamesestreetfoods #banhramit #banhitram #vietnamesesnack #vietnamesesnacks #vietstreetfood #vietfood #vietfoods #vietfusion #asianfusion #fusionfood #fusionfoods #saigonfusion #banhitram #vietnamesechef #vietnamhouse #vietnamhouserestaurant

Geez, this dish was labor intensive but so yummy. I did two versions with these 8 fillings: braised short ribs for the brown sticky rice and pork belly for the black sticky rice, roasted bone marrow mixed in the rice for flavor, ginko nuts, Chinese sausage, fresh red pepper, button shiitake, mung bean, and fried shallots. I used a Vietnamese “banh it” mold to make the pyramid shape, and secured at the bottom with a toothpick, so they would stay in shape without any need to tie any strings #stickyricedumpling #stickyricedumplings #sweetricecake #sweetricedumpling #vietnamesestickyrice #bananaleaves #bananaleave #bananaleaverice #brownstickyrice #blackstickyrice #blackstickyricecake #asiansnacks #asiansnack

Tune in tomorrow to see how they will turn out #stickyricedumpling #stickyricedumplings

Made Zhongzi sticky rice pyramid, but the VIGLO way (Vietnamese with global influences): with Chinese sausage, mung bean, braised pork belly, shiitake, ginko nuts, and black sticky rice. I used a “bánh ít” mold which makes a perfect looking pyramid. Check out the one I made without the mold (on the left)- still nice but not perfectly coned at each corner like the one with the mold (on the right) #stickyricedumpling #stickyricedumplings #ricedumpling #ricedumplings #sweetricecake #stickyricecake #bananaleaves #homechef #popupchef #asianchef #vietnamesechef #tastecurator #thetastecurator

The 2018 list is here and Gaggan has moved up 2 notches to #5 of @theworlds50best Restaurants. It’s the first time in the history of @theworlds50best that an Asian Restaurant makes the top 5 on the list. Thank you chef @gaggan_anand for making us Asian chefs so proud, and for paving the wave for all of us #worlds50best #worlds50bestrestaurants #gagganbangkok #gaggan #gaggananand

I spy something red: tuk tuk ride from our hotel #tuktuk #tuktukrides #tuktukbangkok #movenpick #movenpickhotel #movenpickhotels #coolride #bangkoktuktuk

I spy something red: I had to change into this provided red sarong to be able to enter Wat Pho, the Reclining Buddha, as I was in Capri pants (not respectable enough). It was worth the hassle because the place was magical #recliningbuddha #sarong #sarongs #bangkok #exoticlocations #exoticlocation #beautifultemple #beautifultemples #tastecurator #thetastecurator

I spy something red: fruit cart from our hotel buffet. Isn’t it cute? #asianfruit #asianfruits #fruitplatter #exoticfruits #exoticfruit #fruits #fruit #seasonalfruit #seasonalfruits #sweetfruit #sweetfruits #tastecurator #thetastecurator #bangkokfruit #fruitcart #dragonfruit #papaya #watermelon #watermelons #lychee #lychees #rambutan #rambutans #pinneapple #hotelbreakfast #hotelbreakfastbuffet #tastecurator #thetastecurator

Made my hubby’s fave dish for Father’s Day, bánh nậm (flat steamed rice dumpling wrapped in banana leaves), a traditional dish from Central Vietnam. I learned how to make it at Mai Home culinary school in Saigon, where I took a private, chef’s level class with three complicated dishes. Every year when we go to #vietnam I always try to take a cooking class to hone in my cooking skills. I would start with the most traditional recipe, then tweak it to make it my own. Here I made my bánh nậm with lobster and pork belly (instead of traditional shrimp & pork) filling. And I prefer mine with a super thin layer of batter so it would taste light, not doughy. I also used paprika & annatto powder instead of the way Vietnamese restaurants do it, with food coloring. Next time I would like to try it with Iberico ham and crawfish, or maybe with duck. Hm... I love being creative with food #authenticvietnamese #authenticvietnamesefood #authenticvietnamesefoods #vietnamesefood #vietnamesefoods #asianfood #asianfoods #tastecurator #thetastecurator #banhnam #bánhnậm #monhue #mónhuế #huefood #huefoods #huếfood #danangfood #modernvietnamesefood #maihomecookingclass #gourmetasianfood #gourmetasian #foodie #foodies #gourmetasianfoods #tastecurator #thetastecurator #homechef #homechefs #homechefmeals #vietnamesechef #lobsterdumplings

Hello everybody. It’s a wonderful day. I felt like a groupie posing next to #michelinstarred chef #jayfai #raanjayfai

It felt so good to start cooking again after been away from our travels. I made clay pot rice but with my modern Le Crueset pot which still gave me the same burnt-rice-at-the-bottom effect. Perfected my sauce to mix into the rice, which was key. You can practically use any protein. I braised my pork belly beforehand, Chinese sausage, woodear soaked in pork belly jus, and shiitake. I have made this dish a few different ways, but the best result came from cooking the rice in rice cooker for 10 min, then transfer it into a claypot or in my case, #lecreuset pot, and top with all those ingredients and cover on low heat, to finish cooking on a stove. Right when served, pour your sauce and stir at table. Next time I want to try it with a raw egg yolk and sprinkle bonito flakes on top to stir everything at the table, like #cheftysoncole does with his Japanese #claypotrice at #uchi @uchiaustin. Mine does not look as glossy as his; mental note: I need to use more sauce next time. There is something so addictive and comforting about this dish, yes it’s carby but so good once in a while. #foodforfoodies #gourmetasianfood #gourmetasian #fusioncuisine #creativecuisine #foodie #foodies #gourmetfusion #gourmetasianfoods #gourmetasianfusion #sushi #tastecurator #thetastecurator #homechef #homechefs #homechefmeals #chefsrecipe #gourmetrecipes

Saw huge jumbo white shrimps at La Salsa market today so I decided to make fried shrimp coated with green rice cốm (Tôm chiên cốm), inspired by @nhahangdimai and @hoatucrestaurant in Saigon. There’s a trick to it: The oil can’t be too hot or the green cốm could quickly turn golden and lose its green color. But you can’t take them out of the oil too soon because the shrimp wouldn’t be fully cooked. So I butterflied the shrimps to make them cook more quickly, and used egg white in my batter to make them look less brown. My batter is 3 1/2 tbsp of corn starch, an egg white, a pinch of salt, then mix together until smooth. Dip shrimp in batter, then fully coat shrimp with dry green rice cốm and deep fry- very quickly, about 30 sec. The green cốm will quickly puff up and stay crispy for a while. I served with Szechuan chili oil aioli, so delicious. Oh and the reddish pink slices in the background are “mận”, a common fruit available all over Vietnam, tastes like a lighter apple. You can eat it like a fruit or garnish it like a radish. #friedshrimp #greencom #gourmetseafood #shrimp #shrimpfried #fryshrimp #greenriceflakes #vietfood #vietnamesefoodie #appetizers #appetizer #vietchef #vietnamesechef #asianchef #asianchefs #tastecurator #thetastecurator #chefsrecipe #gourmetrecipes #homechef #homechefs #homechefmeals #mận

It was Anthony Bourdain who put the now world famous “bánh mì Phượng” in Hoi An, Vietnam, on the map. Even for a Vietnam born Vietnamese who have been visiting my aunt annually for years, whose house is almost next to “bánh mì phượng”, but I have never tried that place until I heard Bourdain raved about it, claiming the best banh mi in the world. And guess what, I may have to agree. What’s so special about their bánh mì is the home made pâté and secret sauce, how they figured out the perfect ratio of bread and meat. More delicious food from Hoi An:
open kitchen at Morning Glory, shrimp cooked in coconut, “mực nhồi thịt” stuffed squid, “bánh bông hồng trắng” white rose dumpling, “thịt bò lúc lắc” shaken beef, “chạo tôm” shrimp paste on sugarcane skewer, our group during our food tour, “rau muốn xào tỏi” morning glory stir fried in garlic, “hoành thánh chiên hội an” fried wonton Hoi An (at Morning Glory restaurant) #banhmiphuong #banhmi #morningglory #whiterosedumplings #stuffedsquid #coconutshrimp #hoianfood #hoian #hoiancity #hoiantravel #hoianrestaurants #vietnamesebanhmi #tastecurator #thetastecurator

Reading all these posts about Bourdain on Instagram has been therapeutic for me, and I enjoyed every single one of them. Just when I thought, what else is there to say that hasn’t been said already, someone would surprise me with their own anecdote about Bourdain. So here’s another one. Being a Vietnamese chef specializing in Vietnamese food and a Viet-food enthusiast who travels to Vietnam once a year for the past ten years, I especially appreciate Anthony Bourdain for sharing my love for Vietnamese food and culture. He said going to Vietnam for the first time was “life-changing”; it was like “being on another planet, a delicious one that sort of sucked me in and never let go”. We Vietnamese in Vietnam and Vietkieu (Vietnamese Americans) owe a lot to Bourdain for putting Vietnam on the map. His knowledge of Vietnamese food went far beyond pho. Sometimes I read other non-Vietnamese bloggers’ entries on Vietnamese food and I was amused at their lack of understanding of it. But Bourdain’s willingness to venture off the touristy path to explore authentic Vietnamese food was impressive, and what he shared with the rest of the world was spot on. I was proud to have Anthony Bourdain be our unofficial international tour guide for almost two decades. There is no one like Bourdain, and probably never will be. In honor of Bourdain, I want to share pix of some of dishes we ate in DaNang a few weeks ago: the best “banh xeo” (Vietnamese savory shrimp crepe) cooked over charcoal in cast iron pan (at bà Ngọc Quế), “Xôi gà” sticky rice with shredded chicken served with a bowl of flavorful chicken broth (at Bà Vui restaurant) was the best I’ve ever had. “Nem lụi” grill pork skewer, and“Thịt bò nướng lá lốt” beef wrapped in betel leaves (at Bà Ngọc Quế restaurant). “Bánh mì thịt” & “bánh mì paté” Vietnamese sandwiches (at Bà Lan cafe). “Mì Quảng” Noodle (at Bà Vi restaurant). “Tu hài” Steamed snout, “Nghiêu nướng mỡ hành” grilled clams with fried onion, stir fried jumbo shrimp, and “Ốc hấp” steamed clams (at Mỹ Hạnh restaurant). #anthonybourdain #vietnamseafood #snout #banhxeo #xoiga #nemlui #nemlụi #bonuonglalot #betelleaves #banhmi #tastecurator #thetastecurator

Even with a reservation, we still had to wait 2 hours before our food arrived at @jayfaibangkok, Bangkok’s only @Michelin starred streetfood vendor, but many folks who were there before us had been standing in line for more than an hour, but it was worth the wait. The place was far from fancy, and chef JayFai was this tiny lady cooking in her iconic goggles. We all had to be patient until our food came because JayFai was cooking every single dish on the menu for all her customers. No other chef does that. But we were fascinated watching her in action, as there was a lot to watch: from her assistance getting the coal & fire going, to her technique and rhythm of switching woks for certain dishes, to how she used her spatula to shape her crab omelette into its perfect cylinder shape. I can see why her crab omelette has reached such a cult status. It was out of this world, packed with jumbo blue crab lump that tasted like the crabs were freshly caught that morning. And the omelette was coated with a thin & crispy outer layer that made the whole thing tasted so irresistible. Her seafood drunken noodle was yummy too. You would think that after having reached Michelin Star status that chef JayFai would take it easy and supervise other cooks to take over. But this 70-something years old chef still personally cooked every dish herself using her old fashion burning coal and the simplest tool, a wok. It was so fascinating to watch her, and it was overall one of the most memorable meals we’ve ever had. #beststreetfood #crabomelette #bestcrabever #bangkokfood #bangkokfoodies #bangkokfoodie #michelinfood #michelinfood #michelinstar #michelinstars #tastecurator #thetastecurator #raanjayfai

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