The Vietnamese Xoi Chien Phong..a fried "sesame ball" with one BOLD statement~!

From the north-eastern corner of China, to the southern parts of Canton, it was the Vietnamese version of the fried rice balls (known to most as sesame balls) that challenged the stretch of my irises for my macula to absorb it all!


Speaking of indulgence during Thanksgiving, the fried sesame balls are the Asian version with a festive origin, though similar to the perfectly roasted turkey, these fried treats have also managed to trickled into the repertoire of the daily menu. From the corner congee shop to an extravagance dim sum parlour, these fragrant jewels with a unique mochi-chewy texture are here to stay, and sometimes with a hidden luscious molten surprise.


As simple and innocent as this golden gem appears, the making itself is a perfect marriage of science and art. The gleaming hot oil transfer the kinetic energy into the pocketed air within a dense glutinous dough. As the air expands in a discordance manner, this is where the artist comes in. Exercising his/her craftsmanship, the chef is able to engineer a uniform sphere with the precise thickness that brings forth the perfect union of texture, flavour, and scent. The delicate architecture of the crust comprised of a thin crispy armor, layered with a chewy comforting interior to showcased the aroma of sweet rice, without carrying the heaviness from the fried nature.


The Vietnamese version, Xoi chien phong just bring this art to a whole new horizon. It was hard to imagine with a wok filled with fragrant oil and two long utensils, the magician has managed to transform a dough of less than 5 ingredients, into a steaming alluring sculpture that is the size of a watermelon. I hope that this art will not be lost in translation, but growing enthusiastic crowd of unique dines, my fears should be nothing but a misty veil..







~ Traditional Chinese Sesame Balls ~

500g Glutinous flour
100g Water
100g Sugar
~2L Vegetable Oil
Filling is optional, but can use Adzuki paste, Black Sesame paste, Mung Bean paste, or to be more adventurous, you can try to incorporate Western ingredients like pumpkin or sweet potato puree!

1) Mix 100g of glutinous flour with 100g of water, and knead it to form a dough.
2) Cook the dough in boiling water until it floats and cooked through. It will turn slightly transparent.
3) Place the cooked dough in a mixing bowl and knead in the remaining flour and sugar, until it comes to a doughy consistancy.
4) Form dough balls with 1.5 inches in diameter. Flatten the dough and use it to encase the filling.
5) Heat the oil in a deep pot to 325oF, and using the double fried method, fry the dough balls to till it is light golden in colour. The balls should double in size. Remove them from the pot and increase the temperature of the oil to 375oF. Fry the partially cooked balls till it is golden amber.

Bon Appetit~!

The Thread of Luster Gold....Foi Thong showcases the humble duck egg....

Mesmerised by the gleaming golden yarns, accompanied with the intense scent from the richness of duck egg yolks, my friend Lin has expanded my scope in Thai desserts, and the uniqueness in texture tempted me to explore further..a dessert originated from Portugal that brings prosperity and happiness..


Foi thong means gold fibres, and these miniature "skeins" of delicacies are the perfect demonstration of the art of simplicity. Immersed in modern cuisines are that often praised for the intricate balance of complex flavours and texture, it is almost refreshing to learn that this dessert consists of only three ingredients, duck eggs, sugar, and water.


To achieve the desired stringy texture, the duck egg yolks mixed with a small amount of egg-dew, the light egg white remaining in the egg shells, is lightly stirred unidirectional until a smooth consistency is reached. A fine string of the batter is then allowed to flow annularly from a small hole at the tip of a cone held 1-2 feet above a vessel of bubbling heavy syrup. When cooked (I am assuming when it floats..this require the experimental heart!), each skein is waved gently with a wooden chopstick through the syrup to give it a shimmering, silky look. The skeins are then rested on top of another vessel and allowed to drain. and refolded into smaller pillows.


With this new adventure ahead of making my own version, I look forward to dazzle up savoury and sweet dishes with this new favourite treat of mine..


~ Ingredients ~
10 Duck Egg Yolks
3 cups of sugar
2 cups of water (can be scented to the liking)
paper cone with fine tip made from folding a baking sheet

Seeking an unpretentious bowl of happiness....

With a sudden drop of 30 degrees on the thermostat, despite all the required readings at hand, my subconscious mind helplessly drifted towards the bowls after bowls of savoury broths that never failed to impress at each meal I dined in Vietnam..under the immense heat of the summer months.


To those who have traveled to this unique paradise, Nguyen Thi Thanh at 23 Hoang Sa shouldn't sound foreign.


Despite the famed drawn by Anthony Bourdain's "A Cook's Tour" that was aired a decade ago, it was to my delight that such fame is still well deserved. It is often reality that most eateries that their quality decline at steady rates from time zero when their fame was exploded, but this "Lunch Lady" resisted such temptatious fate. As simple as this bowl looks, I was surprised that with a single sip of the broth, I was transcended to a state of happiness....it was unpretentious, the perfect balance from the freshest local ingredients.


Some might not agree, but it is an experience that can hardly be discovered here in the east coast. Whether it was the ambiance, the company, or the genuine nature, I simply miss that bowl of happiness!

The Cream of the Crop Shimmering Like a Vivid Blue Sapphire....The Royal Blue Potato~!

Aside from the greens, urge your peers to add-on their blues!


All Blue potatoes are probably the most direct descendant of potatoes found almost 10,000 years ago high in the Peruvian Andes mountains, and likely smuggled into the United States from Peru in a diplomatic pouch around 1957, delivered to Sylvan Ambrose Hart who cultivated them. The blue potato is also proving a hit across Ireland since it was recently introduced to the market by a Dublin family which has been growing vegetables for 200 years.

With a genetic flaw in these gems, a mutation in the P locus of their chromosome sequence, this results in giving these humble spuds a natural plus, the production of an antioxidant anthocyanin, a flavonoid 3',5'-hydroxylase.

Apart from the potential health benefits, it is its nostalgic appearance, a deep nutty flavour, and a heavenly texture that captured my attention. As the starch swells in the vigourous heat of dry sauna, each granule explodes into a creaminess that could almost mask its heavily fat laden mashed cousins. The salty grains further enhance the natural nuttiness of these gems..


~ Simple Roasted Royal Blue Potatoes ~



serves 8

3 lb Blue Potatoes, washed and quartered, and thoroughly dried.
~1/3 cup Olive oil, enough to coat all potato wedges
3 Tbs fresh herbs, coarsely chopped (mixture of your favourites! I used rosemary and thyme)
4 clove garlic, minced

kosher salt
freshly cracked black pepper

1. Preheat your oven to 400 degrees. Line a roasting pan with parchment paper or aluminum foil.
2. Place the quartered potatoes on the roasting pan. Drizzle the oil and chopped herbs over the quartered potatoes, and shake the pan until the potatoes are evenly coated. Do not add the minced garlic at this stage.
3. Roast the potatoes uncovered for 20 minutes. Shake the pan at the 20-minute mark maneuver the potatoes, then roast for another 15-20 minutes.
4. Check the potatoes, and when the potatoes begin to colour, add the minced garlic, shake the pan again to evenly coat the potatoes in garlic, and roast for another 10 minutes, or until golden and crispy.

For an extra indulgence, tasty bits of crispy bacon wouldn't hurt!

Bon Appetit~!