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!






Comments

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

    ReplyDelete
  2. 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. 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. 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. 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. 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. 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

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013

For a change, I tried  using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower.   Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple.  Well, the consolation is that the colour is natural.   Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix. Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes Ingredients 250 gm of QQ Snow mooncake premix (1 packet is 500 gm)  14 gm shortening Bunga Telang/Blue pea flower 220 ml water Pandan and Lotus mooncake paste 25 gm melon seeds, lightly toasted to be mixed into the paste Method ( as per instructions on the packet ) Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and ...

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.

Braised pork tendons with pork belly ~ 红烧猪筋

 Pork tendons are a great source of protein which is essential for muscle repair, tissue regeneration and overall bodily functions. High in collagen and glucosamine and chondroitin they help to support joint and skin health and muscle maintenance. Low in fat, rich in carbohydrates and trace elements, they have nutritional characteristics of high calcium, high protein and no cholesterol.  Tasteless by nature like sea cucumber, and being tough they need to be slow cooked like braising and simmering to make them tender and release their collagen like in stews to create a rich flavour. Braised pork tendons with pork belly  ~   红烧猪筋   Ingredients 240 gm rehydraed pork tendons (from 150 gm dried tendons) 450 gm pork belly 10 shitake mushrooms rehydrated 4 bulbs of garlic 10 slices of young ginger 5 bay leaves 4 star anise 2 cinnamon sticks 1 to 2 pcs of rock sugar (according to taste) 2 to 3 Tbsp Shaoxing wine 2 Tbsp oyster sauce 1 Tbsp light soy sauce 1/2 Tbsp d...