Wednesday, 8 April 2015

How to get your kids to eat fermented foods - Guacamole with Fermented Carrots

This guacamole dip with fermented carrots was how I first introduced fermented foods to my kids. I really cannot say enough about fermented foods and really believe they should be included in every daily meal. A traditional food to so many cultures as a means to preserve vegetables during the colder months (sauerkraut) or as a condiment (kim chi) has been replaced with convenient foods made with vinegar and other added ingredients to give the 'pickled' like taste without any of the beneficial properties.

It is wonderful to see how traditionally cultured fermented foods are becoming popular again. I remember growing up, my mum would make traditionally fermented carrots and cauliflower which would sit in the jars for at least 5 days before we could eat them. Then as we got older with more things to do, mum started using the cheat method by adding vinegar, sugar and they would be ready to eat with the same flavour in a few hours. I am now the one jarring up veggies and constantly nagging her to go back to her old ways!


How to get your kids to eat fermented foods - Guacamole with Fermented Carrots
How to get your kids to eat fermented foods - Guacamole with Fermented Carrots

Friday, 3 April 2015

Coconut Jelly recipe (Rau Cau Dua) and our holiday with the kids to Ben Tre

We took an overnight holiday with the kids to Ben Tre last week with some of their school friends and family. Even with 8 kids aged between 3 to 11 we managed to have one of the most relaxing holidays thanks to Cocohut Farm-stay where they cooked homestyle Vietnamese food for us and planned many activities to help the kids reconnect with nature and keep them entertained. The food was incredible and I would probably rate it right next to my mum's Vietnamese cooking.

One of the highlights on the menu was my all time favourite Vietnamese dessert Rau Cau Dua also known as Coconut Jelly or Coconut agar. The jelly is set using agar which is made from seaweed so it is suitable for vegetarians and also has many health benefits. The other great thing about agar is that it doesn't melt like gelatin can in warm environments which is important over here in Vietnam! The jelly is usually set inside the coconut which is supposed to improve the coconut taste but you can set it in any container, preferably clear if you choose to add a coconut milk layer on top.

Coconut Jelly recipe (Rau Cau Dua)
Coconut Jelly (Rau Cau Dua)

Thursday, 2 April 2015

Mango Sesame Salad

I am munching away on this delicious salad as I type, the sweet mango and tangy sesame 'soy' dressing is so yummy together. I had this salad at a friends house the other night for dinner and had to recreate it again, the combination is just perfect. I have a few other posts backlogged but since it's been over a month since my last post, I think I might work backwards and publish my most recent adventures while they are fresh in my head :)

I cannot believe I missed the whole of March!! A lot has happened, I turned a year older, my parents flew back home to Australia, we had a few little holidays and I haven't been in the kitchen as much (there is way too much good food and places to eat over here in Vietnam!) so thanks for sticking around, I promise there will be more yummy posts to come <3

Mango Sesame Salad
Mango Sesame Salad