Skip to main content

Hanoi - Vietnamese Loh Por Paeng and Vietnamese coffee


This is the Vietnamese Loh Por Paeng (Wife biscuits).  Not sold commercially because of their short shelf-life, can keep for 1 week unfrigerated and another 3 days if refrigerated but then after refrigeration they become hard. These biscuits are only available during weddings.   I bought them from the tour guide.  Came in a woven bag .... 4 boxes at RM50




 

There are 10 packets of cake in each box ...... looks cute and delicate in those tiny little woven 'cups'.




Made of glutinous rice flour with a little bit of green colouring ...... green beans filling and a few strands of coconut.  It's chewy and not too sweet, a rather yummy cake.




Vietnamese coffee, it's part of the optional tour, this cup of coffee comes with a small cookie, cost 40,000 Dong.  All of us became millionaires in Hanoi, exchange rate is about 5,000 Dong to 1Rm


This piece of Carrot, walnut cake cost 35,000 Dong


And this piece of Black forest cake cost 40,000 Dong.  Total cost is 115,000 Dong, wow, such a big sum of money!  A bit of a headache figuring out the zeros though!






Labels:

Comments

  1. Divina PeJanuary 1, 2010 at 8:17 PM

    Enjoyed your Vietnam post. The glutinous rice looks yummy as well as the coffee.

    ReplyDelete
  2. My Little SpaceJanuary 1, 2010 at 8:19 PM

    OMG, I'm soooo attracted to the 'Lo Poh Peang'! How come I never heard my sis-in-law mention about this. She went there last year too! Really interesting! Will try to look for the recipe. hehe... Thanks for sharing. Cheers! & HAPPY NEW YEAR!

    ReplyDelete
  3. Angie's RecipesJanuary 1, 2010 at 8:19 PM

    wow wow......these Wife biscuits look awesome! Very special and I like package...close to nature, even kind of rustic.
    Happy New Year!

    ReplyDelete
  4. JacquelineJanuary 2, 2010 at 2:59 PM

    Yum...yum! All look so tempting! I'm delighted to have tasted the green 'wife biscuits' at your sis's place...they're really great as you've described!
    Have a great New Year and many happy hours of cooking and blogging too, my friend!

    ReplyDelete
  5. MaryMohJanuary 2, 2010 at 7:13 PM

    All the food look very delicious. Looks like you had an awesome time there. Thanks for all the lovely information about Vietnam. I hope to visit it one day.

    ReplyDelete
  6. AnonymousJanuary 3, 2010 at 2:14 AM

    Wow, I didn't know the Vietnamese version of Wife Biscuit was GREEN!! Looks chewy and delicious! I love the carrot cake too. Looks like you guys had lots of fun on the trip!

    ReplyDelete
  7. Sokehah cheahJanuary 3, 2010 at 8:41 AM

    Hi
    Thank you dear friends. Oh, we did enjoy ourselves especially my hubby and I since our children were with us. Kristy, the 'wife biscuits'... the tour guide sold them to us, they had the same biscuits when I visited Ho Chi Minh city a couple of years ago.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

  This is an extremely delicious dish to go with white rice or even plain porridge.  You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste.  Adding in Shaoxing wine will definitely bring the taste up to the next level.  You'll definitely need more rice to go with this dish..... trust me! Steamed Pork Belly with Shrimp Paste  ~   蝦醬蒸五花腩 Ingredients 300 gm pork belly, cut thinly (with or without skin) 1.5 Tsp Shrimp paste  2 Tsp sugar 1 Tbsp Shaosing wine 3 slices of ginger, chopped  1 Tbsp cornstarch and 1.5 to 2 Tbsp water 1 tsp oil (so that the meat will not stick to each other) a bit of pepper Chillies and spring onions, chopped for garnishing Method Cut up the pork belly thinly. Mix in the chopped ginger. Mix the shrimp paste with wine to dilute it. Pour the shrimp paste mixture into the pork belly. Add in some pepper, sugar, cornstarch, oil and water.  Mix till well ...
Post a Comment
Read more

Korean Honey Citron Tea (柚子茶 ) Muffins

  I added a few tablespoonfuls of Korean Honey Citron Tea or Yuzu marmalade to a basic muffin recipe and the muffins were delicious. They were soft, nice, not crumbly with a bit of tangy taste of the Yuzu, well accompanied with a cup of piping hot coffee or tea. These muffins taste best when eaten warm.   A few teaspoonfuls of the marmalade mixed with water can be turned into a hot or cold drink to soothe the throat especially if there's a first sign of a cough. Korean Honey Citron Tea (柚子茶 ) Muffins     Ingredients 220 gm plain flour 70 gm caster sugar 2 tsp baking powder 5 Tbsp honey citron tea (Yuzu tea) marmalade 1 'L'egg 160 gm plain yoghurt 80 gm vegetable oil 1/4 tsp vanilla a pinch of salt Method Sift flour, baking powder and salt, set aside. Beat egg with oil, add in sugar, beat well.  Then add in the yoghurt followed by the Yuzu marmalade.  Beat till well incorporated. Pour the wet ingredients into the dry ingredients.  Mix till jus...
Post a Comment
Read more