FLYING ALL NIPPON AIRWAY – BAY HANG ANA

 

FLYING ALL NIPPON AIRWAY

 

jUNKO

My husband said it was worth it when I hesitated for us to pay $100 more to get the ticket from All Nippon Airway to fly home to visit my country Vietnam.

I have been a United Airlines Mileage Plus member since 1999. So every time I fly home to Vietnam it adds more miles. The number is great now and I am a loyal member.

But now it is time for a change. More than that, it is a pleasant one. Now I fly ANA directly to Tokyo instead of flying to Chicago by UA and waiting four hours for connecting flights to Tokyo, then to Hochiminh City.

In-flight experience is also something new. I love the hot towel to refresh my face. The stewardesses brought hot green tea, coffee and beverages all the time. Everyone has his own screen in front for entertainments of choice: Movies, Music, Games and News.

I burnt three movies: “Some Like It Hot”, “When Harry Met Sally”, “Pretty Woman” and slept on and off between meals.

Speaking of meals, I am so glad I could choose Japanese food over the Western option. I like the hot rice and a piece of moist salmon, some soba noodles with dashi sauce. I can see how Anthony Bourdain devoured hand- rolled and cut and cooked and served noodles in front of him in his show “No reservation”. I mixed in a little wasabi to make it a perfect one, not much to blow my top off.

 

Miso soup

Miso soup

Soba noodles with Nameka mushroom

Soba noodles with Nameka mushroom

 

soba noodles with fixings

soba noodles with fixings

Seafood rice

Cute yogurt

Cute yogurt

 

The other meal I had was hot steamed rice with seafood. I ate round cod fish pieces but could not say what they were. Luckily, the stewardess was so helpful. Her name is Junko. She told me the name of the fish and the name of the mushroom, the one with tiny caps.

One new thing about ANA is now they are serving wine in their flights. So it catches up with UA, but the food is definitely more favorable. It is great for me and a lot of other Vietnamese travelers. They happen to travel home to visit more and more.

The stewardesses were tall and slender, with the scarves fold into a flower on their necks and smiles always on their faces. They were right there for you whenever you needed them.

One thing that ANA can improve on is the language. It is mostly in Japanese everywhere.

Other than that I know I will use more ANA in the future.

 

Posted in travelling | Tagged | Leave a comment

Vietnam Odyssey – Ve tham lai Vietnam

Hi everyone, I have not been here for a while. I visited my home country Vietnam.

I have a lot to tell and show you.

Please come back soon.

Posted in travelling | Tagged | Leave a comment

VIETNAMESE CHICKEN CABBAGE SALAD – GOI GA BAP CAI

VIETNAMESE CHICKEN CABBAGE SALADGOI GA BAP CAI
Chicken salad

Chicken salad

.
I lived in the center of the city and often took time to visit my parents, who lived in the suburbs about 40 miles away. Any time I came they often treated me to chicken cabbage salad with chicken rice soup. They always had a few chickens running around the yard, along with healthy beds of Vietnamese mint (rau ram), mint (rau hung lui), and spearmint (hung cay). They definitely had some chili plants with the red color fruits, showing a spicy attraction. They just needed to buy cabbage, onions, and carrots that were best grown in Dalat, a city in Vietnam’s Central Highlands that French colonists founded, who had transplanted these vegetables from France to the new land.
.
There is something very harmonious and addictive in this salad. One thing that sticks in my memory forever is the smell of Vietnamese mint. I bear it with me wherever I go. Like the memory of my mother, who made the food for me.
.
Now in America, I have adopted my mother’s recipe to be more accessible. If you do not feed a crow you do not need a whole chicken. I use chicken breast, but definitely with the bone-in. Please pay special attention to my special technique of cooking chicken, because it yields a succulent, moist and sweet chicken meat.
.
In Vietnam we loved chicken skin. I still do, but I discard it now for a healthier food. American salad is very healthy with all kinds of vegetables, until dressing, in which 3 times of oil to 1 part of vinegar, is added. This Vietnamese chicken cabbage salad has no oil, but you do not miss anything. The level of spiciness is totally up to you. Cut of a little chili does not make a great loss. If you like it more tart you add a little more lime juice. One best thing about Vietnamese food is that diners can adjust the food to their own taste. This salad is typically served with more dressing on the side. Every ingredient plays its roll but the dressing is the key. This dressing makes or breaks the salad. I have developed this dressing from my mother’s and it is a no-fail dressing for a no-fail salad.
.
I know someone who eats this salad to lose weight. I believe her. The spicy, sweet and salty, tart flavors mingle with the crunchiness of vegetables and aromatic herbs. This salad is good for everyday meal or served at a party.
.
Ingredients:
.
For the chicken:
.
1 bone-in chicken breast
¼ teaspoon salt
¼ small onion or 2 shallots, peeled and wedged
3 black whole peppercorns
2 cloves garlic, crushed
4 cups water
For the cabbage:
½ medium cabbage head, tough outer leaves discarded, cored, washed and thinly sliced
.
For the carrot:
.
1 carrot, peeled and julienned
¼ cup sugar- vinegar mixture, recipe follows
.
For the onion:
1 medium red onion, peeled and thinly sliced across
½ cup sugar vinegar mixture, recipe follows
.
Dressing:
.
¼ cup sugar-fish sauce mixture
2 cloves garlic, peeled and grated or pound
1 red chili, minced
1 tablespoon chili sauce
½ lime, juiced (2 tablespoons)
1 tablespoon sugar-vinegar reserve
Double the recipe for dressing to be served on the side
.
Garnish:
.
½ cup toasted peanut, crushed
¼ cup cilantro (rau mui)
¼ Vietnamese mint (rau ram)
2 tablespoon mint (rau thom)
1 red jalapeno, julienned
1 tablespoon garlic chips, recipe follows
.
Accompanied shrimp chips:
.
1 shrimp chips package, sold at Asian market
Oil for deep frying
.
Instructions:
.
To make dressing:
.
Combine all ingredients plus 2 reserved sugar-vinegar mixture, stir well and set aside.
.
To fry the shrimp chips:
.
Bring at least 2 inches of oil in a pan or pot to 350oF. I have a deep fryer so I use it. It is very convenient to take out the guesswork of when the oil is hot enough. If you use the pan or pot, stick a chopstick into the oil and see the bubbles coming up, the oil is ready to fry. Drop 1 shrimp chip at a time into the oil, use chopstick or tong to press it down, it will react by puffing up and expanding. Turn the chip over and do the same thing for this side. Remove the chip before it shows brown. Drain on paper towel and let cool. Fry this way until you have no more chips.
.
The fried chips can be stored in airtight container and crispy for few hours.
.
To cook chicken:
.
Rub the chicken with salt and rinse under cold water. Place the chicken in water in a small pot and add salt, onion (shallot) and black peppercorns. Bring to a boil and lower the heat to barely simmer for 20’. Turn off the heat and keep the chicken in poaching liquid and on the stove. The chicken continues cooking that way. When cool enough to handle, shred the meat (discard bone and skin) and pour 2 tablespoons of dressing over it and let sit for 5-10’.
Note: In the book” Around my French table” by Dorie Greenspan, she and Jacque Pepin think there is no need to clean the chicken before cooking. Not in our house, we always clean the chicken before use. We use salt and sometimes add lime to rub the chickens and wash them. We feel that no smell of animal is detected. My mother is very picky.
Prepare carrot:
.
Combine water-sugar mixture and carrot and let it sit for 5’. Drain. Reserve 2 tablespoons for dressing.
.
Prepare onion:
.
When cutting the onion, reserve the outer rings to decorate the plate.
.
Combine water-sugar mixture and onion and let it sit for 5’. Drain.
.
Prepare the salad:
.
Combine cabbage, carrot and onion in a mixing bowl. Add half of the herbs, peanut, garlic chips and chicken. Pour all the dressing but reserve 2 tablespoons over and mix.
.
The salad can be eaten right away but best to sit for 5- 10’for the flavors develop. The mixed salad can be kept in the fridge about 3 hours before serving for maximum crispiness.
.
It is still good after a night in the fridge. It is ideal for preparing ahead for party. The components are kept in the fridge and mixed 10’ before serving.
.
When ready to serve, arrange the salad on a plate, sprinkle remaining herbs, chicken, peanut, garlic chips and 2 tablespoons of reserved dressing on top. Enjoy this salad with crispy shrimp chips.
.
Recipe for sugar-vinegar mixture:
.
Bring 1 cup of sugar and 1 cup of vinegar to a boil, and simmer for 30’ until the mixture becomes syrupy.
.
I use distil vinegar for cost effective. You do not need rice white or any fancy vinegar because even normal vinegar after reduction becomes very good.
.
Recipe for sugar-fish sauce mixture:
.
Bring 1 cup of sugar and ¾ cup fish sauce to a boil, and simmer for 15-20’until the mixture becomes syrupy.
.
I use normal fish sauce here. The result is great. If you want to use good quality fish sauce like 3 crab brand, by own means. Be careful to watch the fire as the mixture might boil over and make a mess for your stove.
Recipe for garlic chips:
.
Ingredients:
.
¼ cup oil
4 cloves of garlic, peeled and thinly sliced
.
Instructions:
.
Cook garlic and oil in a skillet over medium heat. Cook until the garlic chips are crisp and turn light yellow and fragrant. Remove from heat immediately. Watch carefully while they cook because the garlic chips can turn dark brown in seconds, meaning they are burnt and will taste bitter.
ingredients for the salad

ingredients for the salad

slice the cabbage thinly

slice the red onion across the grain

slice the red onion across the grain

decorate the plate with red onion rings

soak the onion in sugar-vinegar mixture

soak julienned carrot in sugar-vinegar mixture

soak julienned carrot in sugar-vinegar mixture

julienne jalapeno

 

the herbs

the herbs

dry roast peanuts

garlic chips

garlic chips

chicken after poaching

shred chicken meat into bite-size pieces

shred chicken meat into bite-size pieces

sprinkle the dressing over the chicken

ingredients for the dressing

ingredients for the dressing

dressing

First toss

First toss

photo of salad from above

Enjoy salad with crispy shrimp chips

Enjoy salad with crispy shrimp chips

Posted in chicken | Tagged | Leave a comment

VIETNAMESE CHICKEN BOLOGNA – CHA LUA GA (GIO LUA GA)

chicken bologna - cha lua (gio) ga is ready to eat

Chicken bologna – cha lua (gio) ga is ready to eat

Cha lua (gio) ga after steaming

Chicken bologna – cha lua (gio) ga after steaming

.
If you love pork bologna, you must love chicken bologna (cha lua ga or gio lua ga) as well.
.
It is good news for someone who cannot eat pork because this chicken bologna is as good as the pork one. Many people think it is healthier.
.
The best part for someone who lives in America is that chicken is cheap and can be found everywhere.
.
In my recipes I prefer to use chicken thigh, the most flavorful part of the chicken. If you use chicken breast or a combination of chicken breast and thigh, it is best you add some oil to prevent dryness. I use 1 tablespoon of canola oil (considered healthy oil) to infuse shallot and onion to enhance flavors.
.
The chicken meat is somewhat bland, moreover, my meat comes from my local ordinary supermarket, so I need a little help from sugar. I grind my own meat. You can instead buy ground meat. It is preferable to use white pepper to maintain a delicate appearance, while black pepper is fine if you do not serve them to Vietnamese diners.
.
You can check pork bologna recipe by clicking here.
.
Ingredients:
.
1½ lb/700g chicken thigh, cleaned and cut into chunks
1 tablespoon sugar
1 teaspoon ground white pepper
2 tablespoon fish sauce
½ teaspoon salt
1 teaspoon baking powder
2 tablespoon cornstarch (potato starch or tapioca starch)
¼ cup plus 1-2 tablespoons ice cold water
1 tablespoon canola oil
1 shallot, chopped
¼ medium onion, chopped
3 large banana leaves of about 8 inches
3 smaller banana leaves of about 6 inches
Twine for tying
Plastic wraps
.
Instructions:
.
Heat the pan or skillet over medium heat until hot but not smoking. Pour in oil and wait until hot. Add shallot and cook for 1’ until fragrant, add onion and cook for 5’, making sure they do not get brown color. If it has color the final product does not look white, and that is the color you want.
.
Grind the meat 2 times in batches, adding all ingredients, including shallot and onion mixture. Remove from the food processor and knead the meat for 5’. Place the paste in a plastic bag and keep in a freezer for at least 2 hours. The paste is now returned to the food processor and ground in batches for few more minutes, adding 1-2 tablespoons of ice cold water.
.
Place the larger piece of banana leaf on the flat surface horizontally and the smaller one on top vertically. Put the paste across the top layer and in the center. Lift both ends of the leaves together (like you would when rolling rice rolls “banh tet” and make a grease and fold it into a cylinder. Cut off the extra leaves both side ends, leaving about 2 inches to make a neat square fold. Place the roll on top of a plastic wrap. Roll the plastic to make the very round and even roll. The plastic wrap does a good job here. Tie with twine or not, it is your choice. The twine does make it look like a Vietnamese roll, without distorting the shape. I used 2 pieces of plastic wrap to make sure no leak.
.
Traditionally, the rolls were boiled in water. If you do so wrap the leaves and tie very tightly to avoid the water slipping through to ruin the rolls. I find steaming (not in direct water) prevents this problem.
.
Bring a steamer to a rolling boil. Place the rolls in the steamer. The steam time varies depending on how thick the roll is. I steamed this 1½ lb roll for 45’.
Grind the meat into paste
Grind chicken thigh into smooth paste
The paste goes to freezer
Place the paste in a plastic bag to go into the freezer
Lay out banana leaves
Place small banana leave on top the larger one
Place the paste on top of the leaves
Place the paste in the center
Trim both ends of banana leaves
Cut off extra leaves from both ends
Chicken bologna - cha lua (gio) ga is wrapped banana leaves

Chicken bologna – cha lua (gio) ga is wrapped banana leaves

Chicken bologna - cha lua (gio) ga is wrapped in plastic wrap

Alternately, Chicken bologna – cha lua (gio) ga is wrapped in plastic wrap

 

Posted in chicken | Tagged | 1 Comment

FOOD BLOGGING FOR DUMMIES REVIEW

FOOD BLOGGING FOR DUMMIES REVIEW
Since the day I started my blog I have been reading many books about blogging. I brought me as down and humble as I could to be a Dummy. I started reading and did not finish “Blogging All-in-One for Dummies”, “Wordpress for Dummies” and so on.
.
The reason is I do not get much help from them. My blog still looks mediocre. I can say I am frustrated. I almost give up and began the tendency to get professional help. I face another dilemma: now when I find someone to help me, what I will tell him/her? How would I like my blog to be? I feel like I need to go back to the ground zero although all the posts I did are valuable and worthy.
.
One day I was passing by the shelves of a book store and I noticed a new blogging book: “Food blogging for Dummies”. I kept on going. Then another day I decided to check this book out. The first thing that stunned me was the author: Kelly Senyei, to whom I had sent my recipe and pictures: “Vietnamese chicken cabbage salad” few days earlier as I wanted her to publish my recipe in the Gourmet magazine, where she is the editor.
.
From her book I went to her blog “Justataste’ and it has very good illustrations. So I got lessons from the book and then I got to see the examples through the blog. While I am reading her book and her blog I stopped blogging (temporary) as I realized I was doing everything wrong.
.
Kelly posted a very nice picture of the finished dish first, followed by the introduction, the process pictures and finally the recipes. On the other hand, I always wrote the introduction first, followed by the recipe, the process pictures, and then the finished dish.
.
She dedicated an entire chapter to food photography. I need to invest my time now more for the pictures, at least to set up a photography “studio” by her advice.
.
After I read this in the book: “Many blogger readers often head straight for the “About Me” page the first time they visit your blog, in order to get a taste of the person creating the content, which means the page should be a candid, comprehensive, intrigued, and entertaining read for visitors.
.
My blog lacks a Home page, “About Me” page and a Contact page. I wrote another “About Me” page as I had a post “About Me” but it was too long.
.
I find Kelly’s style and language of writing very easy to understand. It is the language of food while she tries to explain technical and technological (tough) materials.
.
Now, for the first time I see the light at the end of my tunnel. Her book is helpful to me. If you intend or have a food blog I strongly recommend this book to you. It is also available in e-book now. So check it out and let me know what you think.
.
Happy blogging!
Posted in Books I've read | Tagged | Leave a comment

MasterChef Season 3 – Top Three, 2012

MasterChef Season 3 – Top Three, 2012
I’ve just watched last night’s episode, in which the top three contestants remained: Becky, Christine and Josh.
Becky came out the third in the last mystery box challenge. It could have been a surprise for some, even for Gordon Ramsay, because she was five times at the top spot. After seeing her fillet the fish poorly, the judges were concerned for her success. She was also concerned, and more than that she blamed herself of being raised in an average American family. What average American ever butchers and fillets a live and whole fish? It did not help even with a dead whole fish.
Josh did surprise me with his braised curried chicken. So did Christine with color-perfect seared scallops. It is difficult for many people, even not blind, to cook perfectly seasoned Asian noodles and scallops.
It really heightened the drama to watch them cook to fight for their spot in the finale.
When Josh brought his 3 balls with 3 sauces, Judge Joe said: “you chose the leg of lamb and you brought me this.” Luckily, his food was delicious enough to gain him a first spot. To me, it was a waste of ingredients to cook just that when you can obtain expensive ingredients in your hands.
Christine’s southern style chicken was remarkable enough to beat Becky’s frog legs. It was bad luck for Becky because she never ate and cooked them before. In some way, and some people feel they can be on the same weight. But the fatal factor here was Becky’s soggy and greasy potato and not cohesive dish. She hoped Christine’s too-creamy kale could be on the same scale. But the Judges have spoken and the winner was Christine.
Okay, Becky, not bad with the offer from Gordon Ramsay; she can choose to cook at his French, British or other restaurant in the world.
One more week and we will have our third Master Chef. It wouldn’t make any different to me if it was not Christine, the blind cook in the finale.
Did I mention to you she was a Vietnamese? When I watched the few first episodes and our Vietnamese media was bragging about her, I fell against her. In my mind, the casting wasted one spot; what can a blind chef do? Can she cook more than basic things? Let alone compete against many other contestants. I thought they should have picked someone like me in her spot. But the more I watched her cook the more she surprised me. I grew from surprised to adoration and pride. Now I admire her spirit and her talent. She sends a very strong message to people: you can do well if you put your heart into it, no matter your circumstances.
Good luck, Christine! Go get it. You can make history.
Posted in Shows I've watched | Tagged , | Leave a comment

My video: How to make Vietnamese summer rolls – goi cuon

Posted in My video | Leave a comment

ANNATTO OIL – DAU MAU HAT DIEU DO

ANNATTO OILDAU MAU HAT DIEU DO

Vietnamese people use a lot of annatto oil in cooking. It adds a reddish attractive finish and aroma. The Hue beef and pork noodles (bun bo Hue) soup does not look good without a dash of annatto oil, or to enhance the red color of shrimp a dash of annatto oil is added.
My parents used to have one annatto tree in the backyard. The tree was not so big but it bore a lot of fruit, which opened to show their inside full of seeds. We harvested this fruit and dried the seeds. Once dry, the seeds can be stored for a long time. We normally use them to make annatto oil. In the market, people sell them in whole seeds and also in powder.
Ingredients:
2 teaspoon annatto seeds
2 tablespoon oil
Instructions:
To make annatto oil, combine 2 teaspoons of seeds and 2 tablespoons of oil in a pot or skillet. Place the pot over low heat. Cook until the red color bleaches out and releases aroma. Remove from heat as soon as the seeds start popping. If you continue cooking the red color becomes orange. People often strain the seeds out but I leave them in the oil. I feel doing it that way the maximum red color is achieved. Just remember to strain out the seeds when using the oil.

 

 

annatto oil

annatto oil

 

Posted in Condiments - Nuoc cham | Tagged | Leave a comment

FRESH SQUEEZED ORANGE JUICE – NUOC CAM VANG

 

FRESH SQUEEZED ORANGE JUICENUOC CAM VANG
.
One of my favorite drinks is fresh squeezed orange juice. It is so refreshing and a lot better than the stuff in the bottles. Just a little work and you get yourself a healthy homemade drink. It can satisfy the vitamin C that the doctor ordered. If the orange is not sweet enough, as it always isn’t with natural citrus fruits, simply add some simple syrup.
.
Ingredients:
.
2-3 oranges, squeezed
1 cup simple syrup, recipe follows
Cubed ice
.
Instructions:
To make simple syrup: bring a cup of sugar and a cup of water in a pot to a boil and simmer until the mixture slighly thickens. Let cool and store when ready to use.
Mix orange juice and maple syrup to your liking. Add more simple syrup if you like it sweeter. Fill the glass with cubed ice. Pour the orange mixture over ice. Garnish with mint leaves or orange wedge and enjoy!
zest and juice the orange

zest and juice the orange

fresh squeezed orang juice

fresh squeezed orang juice

 

Posted in Drinks | Tagged | Leave a comment

CREAM PUFF (CHOUX CREAM PASTRY) – BANHXU KEM

CREAM PUFF (CHOUX CREAM PASTRY) – BANHXU KEM
.
Did I tell you my parents were farmers but they were all about education? They raised 9 of us and sent everyone to school.
.
One summer my parents sent me to Saigon to get tutoring to be ahead of the game in preparing knowledge for the upcoming school year. My school was a suburb school. I hoped I got all the materials I needed to keep my position as a top ten student. I was boarding in my mother’s uncle’s house. My great uncle was an intelligent man who worked for a foreign company at that time. It was the first chance for me to get to know Western cuisine. In his house I first watched and tasted this desert: cream puff or choux cream pastry.
.
The ingredients for making choux pastry are very simple: butter, water, and eggs. It is surprising that there is no raising agent but the pastry is puffing as a result of technique. There was a time when I made this choux pastry but it did not bind into dough. To my experience, when the butter and water come to a boil, remove from heat and dump in all the flour at once, then stir constantly and the dough is formed. The next question is how many eggs one needs to incorporate. That is where practice comes in. You need to recognize the dough consistency to determine adding eggs. In short, you add the eggs until the dough can hold and keeps smooth with a little thick consistency, but it can still fall back slowly when lifted.
.
When baked, the choux pastry provides a hollow center which is perfectly ready to be filled with cream or any filling you like. In this recipe I use a mixture of pastry cream and baked banana.
.
They are a perfect ending of any meal or a sweet snack when the sweet tooth strikes.
.
Ingredients:
.
6 tablespoon unsalted butter (you can use 8 tablespoons but 6 works so I cut calorie there)
1 cup water
½ teaspoon salt
1 teaspoon sugar
1 cup all purpose flour
3-4 large eggs
.
Instructions:
.
Pre-heat the oven to 425oF.
.
Combine water, butter, salt and sugar in a pot. Bring to a rolling boil. Remove from heat. Add flour all at once. Stir constantly until it forms dough. Put the pot back on the stove, stirring for about 2’ so that some moisture evaporated. Remove from heat, let cool but still warm. Beat in 2 ½ eggs, one at a time so that the dough incorporates before adding new one. You can use the help of a mixer or hand mixer or just by hand. Just be careful when using hand mixer. Watch out to not over work the hand mixer. The best dough is glossy and a little thick but it can still fall back slowly when lifted. You need to have your judgment there: you can use 3 or 4 eggs, depending on your dough. My eggs are extra large so I used only 2 ½ eggs, the remaining half I used to brush the dough before baking.
.
Use a pastry bag or zip log bag with the round or star tip, pipe the dough into rounds or balls of about 1½-2 inches (or just use a spoon to scoop the dough). With this recipe I have 8 2-inch choux and 14 1½-inch choux. Brush with the egg.
.
Bake in 425oF pre-heated oven for 15’. Lower the oven to 375oF and bake for 10-15’ more. Turn off the oven, leaving the choux in there for 5’.
Remove from the oven, cool on the racks.
Use the round tip and piping bag, filled with the filling. Make a hole at the bottom with the tip and fill the choux with the filling.
.
Bake banana and pastry cream filling:
.
For baked bananas:
3 ripe bananas, peeled
2 tablespoon unsalted butter.
¾ cup light brown sugar
.
Butter a pie pan and sprinkle with brown sugar. Lay bananas on top. Sprinkle more sugar and butter. Bake in the oven of 450oF for 10-15’. Remove from the oven and let cool.
.
For pastry cream:
.
2 cup whole milk
4 large egg yolks
¼ cup sugar
¼ cup cornstarch
1 teaspoon vanilla extract
2 pieces cinamon barks
1 tablespoon orange zest
.
Beat egg yolks with sugar, vanilla extract, adding cornstarch. Bring milk with vanilla extract, cinamon and orange zest to a gentle boil. Remove cinamon. Pour some of the hot milk to the egg mixture to temper. To add some more until the mixture becomes liquid and warm. Pour all the egg mixture back to the pot. Stir and cook until thicken. Remove from heat and let cool.
.
Place baked bananas and pastry cream in a food processor or blender, process until smooth. The mixture is ready to use. Chill before use.
prepare to bake bananas

prepare to bake bananas

baked bananas look good and taste great

baked bananas look good and taste great

egg yolks and sugar

egg yolks and sugar

beat eggs and sugar and cornstarch

beat eggs and sugar and cornstarch

cook milk with spices

cook milk with spices

pastry cream is ready

pastry cream is ready

puree the filling

puree the filling

choux pastry is cooling

choux pastry is cooling

beat eggs into choux pastry

beat eggs into choux pastry

pipe the dough into rounds

pipe the dough into rounds

spoon the dough into balls

spoon the dough into balls

choux was baked

choux was baked

 

fill the piping bag with baked banana and pastry cream

fill the piping bag with baked banana and pastry cream

choux was filled and ready for the fridge

choux was filled and ready for the fridge

 

Posted in baking | Tagged | Leave a comment