Simple joy of being parents: kids SLEEP!
We celebrate, of course 🙂
Vietnamese ham (Giò lụa)
(Adapted from Lien rom)
1 kg ground pork (or beef, or chicken)
80 g canola oil
45 g fish sauce
1 tsp ground pepper
4 tsp sugar
16 g potato starch (or tapioca starch, not cornstarch)
2 tsp baking powder
80 g iced water
Part C (optional):
1 1/2 tsp garlic powder
1 tsp whole pepper (coarsely crushed)
- In a large bowl, use your gloved hand to mix all ingredients in part A for 5 minutes.
- In a small bowl, combine all ingredients in part B.
- Add (2) into (1).
- Use your gloved hand to mix well – about 10 minutes.
- Divide into 2 zip locks, spread a very thin layer in each bag.
- Freeze for 3 hours (or until use).
- Use a standing mixer (paddle attachment) to mix 1/2 pork paste at speed #1 for 5 minutes.
- Increase speed to #4 for another 5-7 minutes.
- Repeat with the remaining paste.
- Store in the freezer until use.
Two options to cook:
- Microwave washed banana leaves for 2 minutes.
- Divide pork paste into two parts.
- Make two rolls using banana leaves.
- Use a piece of plastic wrap (or aluminium foil) to make an outer layer. Note: If skipping aluminum foil, use kitchen twine to tie each roll.
- Steam for 30-40 minutes
- Preheat oven to 375 F.
- Line a baking sheet with aluminium foils.
- Make an even layer of pork paste.
- Use an oiled spoon to smooth out the top layer of the pork mixture.
- Bake for 20 minutes.
- Carefully flip the pork paste.
- Bake for another 10 minutes.
- Let the pork paste cool before slicing.
Glutinous rice cakes (Bánh dày)
1 package of glutinous rice flour (about 400 g)
1 pinch of salt
Warm water (about 60C).
1. Cut banana leaves into 2″ squares.
2. Brush oil.
3. In a large bowl, combine glutinous rice flour with salt.
4. Add warm water gradually, and mix until a soft dough is formed.
5. Divide dough into small balls.
6. Flatten each ball and place on oiled banana leaves.
7. Steam for about 4-5 minutes.