Whole roasted cauliflower with romesco

Whole roasted cauliflower with romesco

The vegetable lady at our local wet market knows us pretty well by now. On a good week we’ll visit a couple of times and load up with whatever looks good. Somehow whatever we’re talking about in English will magically appear on her long vegetable laden bench. And she’ll give us suggestions in Vietnamese, she knows what we like. Last week the cauliflower looked particularly good and I haven’t been able to get the idea of whole roasted cauliflower out of my head. This afternoon, I snagged her last two cauliflowers.

After reading a whole load of recipes I saw there were two camps – roast from raw, and, par-boil, then roast. I had two cauliflowers, so I tried both methods.

Whole roasted cauliflower with romesco

Roast from raw
I chose the slightly smaller head here and roasted it in the middle of the oven in a heavy iron pan. After about an hour it was nicely browned on top, but still had a nice bite. It wasn’t fork-soft, but it was definitely cooked enough. All the pictures in this post are of this method.
I’d recommend this method for smaller heads and those who prefer one-pan cooking.

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Chłodnik – Cold beetroot soup

chlodnik

Chłodnik, chilled beetroot soup, is a refreshing and bright summer soup from Poland. In the few years that Pikelet & Pie has been off the air, I’ve spent a bit of time in Poland, but only in winter time, when the beetroot soup is, thankfully, served hot. Chłodnik, pronounced huwod-neek, actually even means ‘cooler’ and this is definitely a soup for the warmer months. Because of this seasonal discrepancy, I’ve only made and eaten chłodnik in Vietnam.

chlodnik

The soup itself is tangy and bright from yogurt and acid, but the toppings are what push it over the edge. Crunchy cucumber, loads of dill, boiled eggs with oozey yolks and more dairy, in this case homemade yogurt. If I was not in Vietnam, the soup may have included the beetroot stems and leaves and buttermilk, as other recipes mention, and would be topped with creme fraiche or any number of things from the incredible dairy sections of Polish supermarkets. But this simple made-in-Hanoi Polish soup hit the spot on the first hot days of the summer.

This is one of those dishes that every family has a different recipe for, so please adjust to your own tastes. We ate the leftovers with some toasted sunflower seeds for a bit of a different spin.

chlodnik

How to pronounce chłodnik

Chłodnik

1 onion
1 tbsp olive oil
2 large or 3 medium beetroot, peeled and cut
1 medium potato, peeled and cut
600ml vegetable stock, or water
2 cucumbers
lemon juice or vinegar
200g plain or greek unsweetened plain yogurt, plus some more to serve
boiled eggs, to serve
dill to serve

1. Heat oil in a deep pot and sweat onion without colouring. When the onion is soft and fragrant, add the beetroot, potato, stock (or water) and some salt and white pepper. Cover and bring to the boil. Cook until the vegetables have softened, then take off the heat and cool to room temperature.

2. When the soup is cool, roughly chop one cucumber and add it to the pot along with the yogurt. Blend with an immersion blender until smooth. Add lemon juice/vinegar and seasoning to taste.

Serve cold topped with boiled eggs, dill and finely sliced cucumber.

Optional: sunflower seeds add an extra crunch and nuttiness. Toast them first!

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Thach dua – Coconut Jelly

Coconut Jelly

One of the great joys of living in Hanoi is spending time by one its many lakes. Especially when the temperature spikes after the chilly, damp winter as it did a few Sunday’s ago. The road around Hanoi’s largest lake, Tay Ho, is lined with cafes where you can sit on the lakeside and drink sinh tố, juice, coffee or beer and snack on sunflower seeds or thạch dừa – coconut jelly.

thạch dừa

On this Sunday we stopped at a favourite lakeside coffee spot, sat in deckchairs and ordered coconut jelly. The jelly coconut looks like a regular drinking coconut, but is filled with coconut jelly instead of liquid. When you open it up, the top layer is white coconut cream covering the set, wobbly coconut water. The inside of the coconut is still covered with flesh, easily prised away with a spoon.

coconut3t

As I understand it, the jelly is made by adding sugar and agar to the different components and setting them in layers. This version had almost no sugar added, and even though it was served room temperature, as demand was high this day, it was perfectly refreshing. Paired with the coconut flesh, thạch dừa is a light but satisfying snack.

I’ve only recently started to like coconuts, so many years of affordable and plentiful access to coconuts wasted. This summer will be different.

Discarded coconuts
Coconut rubbish pile.

Thạch dừa – Coconut Jelly
Available all over. This one is from Mai Heaven Coffee (17 Quang An, Tay Ho, Hanoi).
Coconut Jelly 45,000 vnd (~$2.60AU)
Regular Coconut 35,000 vnd (~$2AU)

dừa – coconut. The same word with different tones also means melon and pineapple which can cause confusion.

Posted in Vietnam, Vietnoms | 3 Comments

Bo Bit Tet

Bo Bit Tet
Bo Bit Tet at Bit Tet Ngon So 5 – the meat is under the pile of chips.

Bò Bít Tết is often translated into Vietnamese Beef Steak, but this is wholly different greasy beast. There are different variations around Hanoi, but as well as beef steak most include paté, eggs and potatoes served on a red-hot animal shaped sizzling plate. Some places drench the whole lot in gravy, with extra on side at request. The meat is pounded thin and cooked through. There’s always a plate of cucumber and tomatoes and plenty of fresh banh mi on the side.

It will arrive at the table covered, hissing and spitting oil, so sit back and wait until the ruckus dies down. Take the lid off when most of the bubbling has resided and the egg whites are set. Pepper, chilli and soy sauce your plate at will.

ngoc-hieu-bittett
My favourite bit tet at Ngoc Hieu

Where to eat Bo Bit Tet?

Anywhere you can find it, but if the floor isn’t slippery with grease, don’t bother. It’s an all day kind of dish, though I almost exclusively eat it at lunch time.

Hoè Nhai Street has a tangle of bit tet joints open from morning until night, where it’s often the only thing on the menu. Bit Tet Ngon So 5 at 20A Hoè Nhai is solid and popular with a plate going for 70,000VND.
I also like the one with the green sign that used to be at 3 Hoè Nhai but has recently moved 10m farther down the street.

Bò bít tết Ngọc Hiếu
The bit tet here is proper. In place of the pate is a mystery meatball, and with 2 eggs it’s a hefty meal. At 115,000VND it’s pricey, but well worth it. The menu also includes some Bit Tet variations, and and a selection of soup. The Van Cao location also has a hipster drinks annex, so you can order a smoothie in a jar for healthy balance. The crushed garlic vinegar and dried chilli oil, probably meant for the soups, is also great.

Saigon Beer

 

Hoè Nhai, Nguyễn Trung Trực, Ba Đình, Hà Nội, Vietnam

Bò bít tết Ngọc Hiếu
107 – 109 Van Cao
also at 52 Lė Ngoc Han and 71 Trán Duy Hung

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Drinking Makgeolli

makgeolli
Makgeolli 

Makgeolli is at the top of my to-drink list when visiting Korea. And this being Korea, you cannot drink without eating. Although it is possible to sit outside any 7-11 and imbibe this Korean rice alcohol, it screams to be paired with better food than packaged dried squid. And because I’m classy, a trip to a makgeolli house or traditional pub ( 막걸리집 / 전통주점) is essential.

These are drinking places that serve a range of alcohol matched food items (anju, 안주). They’re often wood-panelled and reminiscent of the olden-days countryside, perhaps because makgeolli was traditionally the farmers drink of choice. Many are dusty and dark and decorated with replica vegetables and strings of fake leaves. Or, they may have interior walls covered in graffiti, with pens inviting customers to make their own mark. In other words, they’re fun.

makgeolli-house
Popular places for modeum jeon in Hongdae

On every table you’ll spot a teapot or bowl full of alcohol, and small, wide-mouthed metal bowls instead of glasses. Makgeolli is an alcohol made from wheat and rice which has been fermented to a milky, slightly bubbly and sour-ish liquid. It’s sometimes called ‘rice beer’, has a complex flavours that are frustratingly difficult to describe and altogether too easy to drink.

On sitting in plastic bottles in the fridge, the sediment will sink to the bottom, leaving an unappealing pale yellow fluid atop white sludge. This sight, and the horror story hangovers, is probably why it took me months to first try makgeolli. That’s too long wasted. Sweetness levels and overall flavour vary between bottles and brands, so taste widely, if you have the opportunity. Rice, fruit and nut variations are on restaurant menus and in convenience stores throughout Korea, but due to a mixture of short shelf life and unawareness, it’s rarely seen internationally.

Dongdongju (동동주) is a kind of makgeolli that is not strained. It has a much higher alcohol content and is rarely fizzy. These features contribute to its unrefined reputation, which has caused dongdongju to previously be held in low esteem. It’s served in a bowl with a ladle, as opposed to a teapot, and sometimes in summer it’ll be icy, like a rice alcohol slushie. It’s only available in restaurants, and despite its low standing, dongdongju is my favourite.

makgeolli-menu
The menu at a traditional pub. I can read Korean, but have trouble with this script.

Just as every flavour of makgeolli is different, each makgeolli house has it’s own quirks and specialities. The string of joints behind Hongik University train station, with their streetside grills are popular for big plates of modeum jeon (모듬전, mixed pancakes) in similarly dank graffitied rooms. These are more like greasy fritters, tofu, green chillies, crab sticks and a range of vegetables are stuffed with a pork mixture, dipped in a runny batter and fried. Served with kimchi and plenty of dongdongju this dish marks the start of many a great night.

At other places each table will have a bubbling pot of spicy chicken stew, or plate-overhanging jeon (전, pancake) made with kimchi, or spring onions, or potatoes, or seafood. Or oily crunchy slabs of bindaetteok (빈대떡, mung bean pancake). Little plates loaded with boneless chicken feet slathered in dangerous crimson sauce, Golbaengi (snail) noodle salad, smokey grilled fish, and you get the picture. A lot of food.

makgeolli-kimchi-jeon
Makgeolli and kimchi jeon.

Makgeolli is growing popular again in Korea, and cocktails featuring the drink are becoming available across Seoul. This popularity has also,  and perhaps more desirably, spawned makgeolli and dongdongju making workshops and increased success among artisan brewers.

It’s tradition for Koreans to eat jeon on rainy days, because the sizzling pancake batter on the griddle sounds like the falling rain. And if the anju is jeon, the traditional drink will be makgeolli. But you don’t have to wait for a drizzly day. In fact, you shouldn’t.

 

Makgeolli previously featured at Mindeulle Cheoleom in Hyehwa, Seoul

Map location for Modeum Jeon places in Hongdae

Map location for a favourite Makgeolli house in Hongdae

Posted in Seoul, Seoult and Pepper | 2 Comments
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