Simple joy of being parents: kids SLEEP!
We celebrate, of course 🙂
Vietnamese ham (Giò lụa)
(Adapted from Lien rom)
2 lbs ground pork (or beef, or chicken)
5 tbs canola oil
3 tbs fish sauce
1 tsp ground pepper
4 tsp sugar
1 tbs potato starch (or tapioca starch, not cornstarch)
2 tsp baking powder
5 tbs cold water
Part C (optional):
1 1/2 tsp garlic powder
1 tsp whole pepper (coarsely crushed)
1. Refrigerate meat for at least 30 minutes.
2. Use a food processor to grind the cold ground meat into a paste.
3. In a large bowl, mix all ingredients in part A together.
4. In a small bowl, combine all ingredients in part B.
5. Use a standing mixer with paddle attachment, mix part A for about 10 minutes.
6. Add part B and continue to mix for another 5 minutes.
7. Spread a thin layer of paste in a ziplock or two (depending on the size of your zip locks).
8. Refrigerate for 30 minutes-1 hour.
9. Use a standing mixer with paddle attachment to mix the cold paste with part C for another 10 minutes.
10. Divide the paste into 2 or 3 parts.
11. Use plastic wrap to form each paste into a nice long roll.
12. Unwrap the roll, and use banana leaves to re-wrap.
13. Use aluminum foil to have the outer wrap. Note: If skipping aluminum foil, use kitchen twine to tie each roll.
14. Steam for 20 minutes for small rolls (about 300 g), or 30 minutes for bigger rolls (about 500 g).
Glutinous rice cakes (Bánh dày)
1 package of glutinous rice flour
1 pinch of salt
1. Cut banana leaves into 2″ squares.
2. Brush oil.
3. In a large bowl, combine glutinous rice flour with salt.
4. Add 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.