‘Pho’ntastic Cassava cake

DECCAN CHRONICLE.
Published Oct 20, 2016, 12:21 am IST
Updated Oct 20, 2016, 12:46 am IST
Explore Vietnamese cuisine with these simple recipes for a trip to Hanoi, right here in your kitchen!
Cassava cake
 Cassava cake

Cassava cake
INGREDIENTS for 2 portion:
Cassava 120 gm
Egg 1
Coconut cream 100 ml
Cheddar cheese 2 tbsp
Sugar 3 tbsp
Butter 25 gm
Condensed milk 50 gm

Method
Clean the cassava and remove the skin, then grate and keep aside, In a mixing bowl, add egg and sugar and mix them till the sugar dissolves, now add grated cassava and mix smoothly, then add coconut cream and mix well.
Add condensed milk and cheddar cheese and butter. Pour this mixture in baking tray and bake them in 170 degree Celsius for 50 minutes by the double boiler method.
Cut the cassava cake into desired shapes and place in a dessert plate and serve cold.
Garnish with apple honey and nuts.

 

Pho TenderloinPho Tenderloin

Pho Tenderloin
INGREDIENTS:
Broth
Star anise 1
Cinnamon stick 1
Fennel seeds 2 gm
Coriander seeds 1 gm
Tenderloin 35 gm
Ginger 5 gm
Lemon grass 5 gm
Fresh red chili 2
Coriander root 5 gm
Water 300 ml
In a clean pan place all the above ingredients and bring them to boil for 10 minutes then strain all the ingredients and keep the broth aside
Broccoli 5 gm
Pok choy 5 gm
Chinese cabbage 5 gm
Beans sprout 5 gm
Carrot 5 gm
Rice stick 15 gm
Salt to taste
Boil the broth and place all the above ingredients and boil all ingredients together, check the seasoning and pour them in a serving bowl.
Garnish with coriander leaf 2 gm, basil leaf 2 gm, mint leaf 2 gm, lemon wedge 1 Place the above ingredients over the soup and serve them hot.

— Recipes courtesy Chef Asmic Raj of EAST at Crowne Plaza Bengaluru, Electronic City.

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