Vietnamese Carrot Pickle/Pickled Carrot

After a quick instant potato pickle, am taking you all to Vietnam for this week's blogging marathon theme.Yes the theme for this week's blogging marathon is Pickles and Preserves. Banh mi sandwich is one of the popular and well known Vietnamese sandwich is quite famous among the local peoples To give the crunchy texture to this sandwich, pickled carrots and daikon radishes are used while preparing the sandwich.I always want to give a try to this pickled vegetables at home as they are very simple to make. Finally i made them and i tried this Vietnamese pickled vegetables just with carrots. Either sliced as thin match box like sticks or else shredded, carrot is simply added to a vinegared water prepared along with salt and sugar. However if you want to have fun with carrots, you can just create any shapes, size and thickness. This vietnamese carrot pickle stays crunchy,its quite versatile as well.

Sinh To Bo - Vietnamese Avocado Shake

This Vietnamese shake was sitting in my draft since a long, this shake goes for easy ingredients and very quick to prepare..This avocado shake will be very thick,creamy and rich suits prefectly to enjoy for breakfast or else for dessert after having a heavy lunch y not for a quick brunch on lazy days...Just scoop out the avocado flesh and beat along with milk and  sweetened condensed milk,thats all the shake is ready, u can add ice cubes as u desire else this thick shake tastes great without icecubes too..

Visit Srivalli,Reva,Monika,PJ,PriyaVaasu,Jay,Azeema,Ayeesha,Veena,Soumya,Usha & Gayathri wat they are cooking for blogging marathon as we guys are running for this whole month..



1no Avocado
1cup Milk
1/2cup Sweetened condensed milk
Ice cubes

Scoop the flesh of the avocado carefully, take the avocado flesh,sweetened condensed milk,milk in a blender, blend until they turns as a smooth and thick shake..

Serve in glasses with a spoon along with ice cubes if u desire..

Hanh Dam - Vietnamese Vinegared Onions

Its really a hard task to find out vegetarian or vegan dishes from wonderful Vietnamese cuisine, while searching for something easy,quick and with less ingredients, i found out this easy breezy vinegared onions at Wandering Chopsticks and immediately i tried making some vinegared onions, for my surprise they tastes very good when served along with meats and rice dish, exactly like our Indian raitas..My H loved this vinegared onions after a day with some grilled meat, he loved it..Obviously these vinegared onions goes to AWED-Vietnam guest hosted by Priya,event by DK..



1no Onion (big)
1tsp Sugar
1/2cup Rice vinegar or white vinegar

Slice the onion as thin as possible,so that they will absorb the vinegar and turns soft..Add the sugar and vinegar to the sliced onions, mix everything and keep aside for few minutes..Serve as side dish, if there is some leftover conserve them in fridge and enjoy the next day, personally they tastes more tasty the next day..

Cafe Sua Da/Vietnamese Iced Coffee

I cant start my day without my cup of coffee and am an addict to the iced coffee, while am searching for some Vietnamese dishes, i got hooked with this iced coffee and i tried out today eventhough its super cold here...This iced coffee goes for simple ingredients and gets ready in very less minutes, just need some sweetened condensed milk, a thick coffee decoction and some ice cubes, thats all..We enjoyed having this iced coffee and am an addict to this iced coffee now..Sending this super delicious iced coffee to AWED-Vietnam guest hosted by Priya, event by DK..



2tbsp Sweetened condensed milk
1cup Thick coffee decoction
Ice cubes

Take the sweetened condensed milk in a glass, add the ice cubes to the sweetened condensed milk..finally add the coffee decoction, give a stir and enjoy...

MW Hot & Sour Tofu Soup

Soups are always welcome that to for dinner if the weather is too chilled and rainy, its raining too much and we are almost not able to go around coz of this chilled and nasty weather also i was bored to cook for dinner, yesterday i tried out making this hot and sour soup with tofu cubes and some leftover corn kernels for dinner through microwave oven, its turns really prefect, hot and fantastic...We enjoyed having this soup which suits increibly prefect for this rainy evenings and we loved it, this soup goes for simple ingredients and tastes too fantastic..Easy soup to prepare through microwave oven and also tasty soup to enjoy...This simple tofu soup goes directly to Sara's inbox as she is hosting this month's MEC-Soups, event by Srivalli...

1cup Tofu cubes
1/4cup Corn kernels
2cups Vegetable stock water
2tsp Soya sauce
1tsp Ginger(minced)
1tsp Garlic (minced)
1tsp Green chilli sauce
1/2tsp White vinegar
2tsp Tomato ketchup
1/4tsp White pepper powder
2cups Water
2tsp Corn flour
1tsp Green onions/garlic chives
Salt
Sesame Oil

Marinate the tofu cubes with soya sauce, ketchup,chilli sauce with few drops of sesame oil, let them sit for few minutes..Heat sesame oil in a microwave safe bowl in high for 2minutes, add the  garlic, ginger pieces and cook them for 3minutes in high, now add the marinated tofu cubes,corn kernels and cook again for 5 minutes in high..now add 2 cups of vegetable stock water, cook for 15minutes (stir in between twice) finally add the white vinegar n white pepper powder..

Mix enough water to the corn flour n make them as thin batter..add this batter to the cooking soup, cook for two more minutes in high, now the soup will be thick, garnish with green onions and serve hot..

Banh Kem Dua (Vietnamese Coconut Flan)-T&T From Wandering Chopsticks

Flan is a rich custard dessert with a layer of soft caramel on top, this dish has spread across Europe and the world, both créme caramel and flan are french names, but have come to have different meanings in different regions..Flan can also been called as either as créme caramel or caramel custard...Its such a quite easy dessert which goes for simple ingredients like eggs, milk and sugar...While browsing through Wandering Chopsticks, i got this tempting vietnamese version of coconut flan, immediately i got stick to this dessert and i really want to give a trial...We loved this flan much and its tastes really marvellous and delicious...I have added few tablespoons of dessicated coconut to this flan else i have prepared everything as the original recipe went for...

1no Coconut milk can(store bought)
2cups Milk
8nos Eggs
1/2cup Sugar (for flan)
1/2cup Sugar (caramel)

2tbsp Dessicated Coconut flakes

The hardest and very quick part of this flan is caramelizing sugar..add the sugar for caramel with half cup of water, heat this sugar over a medium low until the sugar gets dissolved, then turn the heat to medium high, keep stirring, once the sugar start boiling and thickening..keep an eye over the mixture..Once it becomes a frothy & dark brown mixture, take the pan of the stove and pour it to the ramekins..keep aside..arrange the ramekins into a pan,pour water into the pan and fill half, ths water will serve to steam the flan while baking in oven..

In an another heavy bottomed vessel, take together dessicated coconut flakes, sugar, milk and coconut milk and heat in mixture in low heat..beat the eggs into the milk and sugar mixture, stir continously and put off the stove, take care not to cook for a long..Strain this mixture to remove any cooked egg chunks, pour this egg-milk mixture to the ramekins..Preheat the oven to 325F, arrange the water filled pan with ramekins in middle rack and cook for half an hour until the top of the flan turns slightly brown or when a knife inserted into the center comes out clean..

Serve chilled!!! To serve, slide a knife around the outside of the flan, put a plate over the top and flip...Enjoy!!