One of the nicest things about our local super-toko, Dun Yong (or Young Dong if you're feeling frisky)is that they stock different items in their freezer section from month to month. I'm sure this is more of a necessity than a conscious decision, but as bi-weekly shoppers we think it's a definite positive.
So, last month, amongst the gyoza and other dim sum oddities, I found these things pictured above. Apparently they're a popular dim sum item, and I've had things like them, but I've never come across this spin: it's a radish cake with shrimp and scallions. It somehow gives an impression of having coconut in it, but it doesn't. The texture is that of rice sticks--IOW, made from rice flour instead of actual rice. It's the texture that I love, and that miss mara thinks is revolting: it's soft and jiggly and glisteny and is pretty revolting-sounding indeed now that I'm writing about it. But it's a dream under the tooth.
Anyway, the point of this post is: I can't find a recipe for bánh cú cái anywhere. The ingredients are: shrimp, radish, peanuts, taro, rice powder, onion, garlic, and seasonings. But how to put them together? Google reveals nothing. In English, I mean. Anyone?
This is an often-NSFW, mostly gluten-free kitchen notebook that also occasionally threatens to turn into something else and fails, thus remaining its same old cryptic and superficial self. These posts begin to fail to explain (start at the bottom).
Reboot the Blog, Recalibrate the Palate
A period of neglect. Dormancy. Slackness. Call it what you will. This miniscule corner of the web still has some life. I'd like to make it sputter again from...