Vietnamese Sweet Stewed Bananas Food

VIETNAMESE SWEET STEWED BANANAS RECIPE

Steps:

• Slice each banana diagonally into bite-sized pieces.
• Combine sugar or palm sugar and water in a saucepan. Bring to a boil, stirring occasionally until sugar dissolves.
• Add the bananas and return to a boil. Lower heat and simmer until bananas are tender and the liquid becomes thick and syrupy, about 40 minutes.
• Skim off any impurities that rise to the top and discard.
• Stir in vanilla essence and set aside to cool.
• Spoon bananas and syrup into serving bowls. Add 1/4 cup fresh cream or evaporated milk or coconut cream to each serving.
• Top with crushed ice.

GRANDMOTHER'S BANANA STEW WITH TAPIOCA PEARLS (CHUOI CHUNG)

Steps:

• Bring the water to a rolling boil in a medium saucepan over high heat. Add the tapioca pearls and stir to separate. Reduce the heat to low and simmer until the tapioca becomes translucent, about 20 minutes. Add the coconut milk, sugar and salt and stir well.
• Five minutes before the end of cooking time, peel the bananas and cut them in half lengthwise. Cut each piece again into 4 pieces. Add them to the pan and cook until just soft. At this point the tapioca pearls should be clear and cooked.
• Remove from the heat and transfer to individual dessert bowls. Garnish with the peanuts and serve hot or at room temperature. (The pudding will thicken as it cools.)

SWEET SESAME BANANAS

Steps:

• In a dry skillet, toast the sesame seeds until golden. Set aside.
• Squeeze lime juice over banana slices and set aside.
• In a heavy saucepan, heat the sugar and water over a slow, even heat until the temperature reaches about 235*F. on a candy thermometer and the mixture forms threads. The syrup should be thick and bubbling.
• Remove from the heat.
• Butter a sheet of waxed paper.
• Dip the banana slices into the syrup, place them on the waxed paper.
• sprinkle them with the sesame seeds.
• Serve immediately. Enjoy!

VIETNAMESE RICE CAKES IN BANANA LEAVES

Steps:

• 1. Place the sticky rice in a large bowl and cover it with 3 inches of water. Stir in the food coloring, if using, and let the rice soak overnight. (Once soaked, the rice will double to about 4 cups.) In a separate bowl, soak the mung beans for at least 4 hours. Drain both just before using and set aside in separate bowls. Add the salt to the rice and stir to blend.
• 2. Combine the shallots, fish sauce, black pepper and pork pieces and let marinate for 30 minutes.
• 3. Heat the oil in a frying pan over moderate heat. Add the pork pieces and all the marinade and stir just until the meat is brown around the edges, about 3 to 4 minutes. Remove the pan from the heat and set aside.
• 4. Using a steamer basket, steam the mung beans until they are soft, about 10 minutes. Remove from the heat and set aside.
• 5. To make the packet, neatly lay down the wrappers in this order: 1 sheet of plastic wrap (leave the other for use later), the aluminum foil, 2 sheets banana leaves (one perpendicular to the other). Place one cup of the rice in the center of the banana leaf, spreading it to cover a 5-inch square. Place half of the mung beans on top, then add the pork pieces. Cover with the remaining mung beans and place 1 cup of rice on top. Bring the narrow sides of the wrappers together. Fold the gathered edges over twice, then flatten against the packet. (You now have two open ends.) Fold one end over and hold the packet upright. Add half of the remaining rice, tapping it and pushing it down so the packet will be an even square. Fold the end over and repeat on the other side.
• 6. Place the packet with the folded sides down in the center of the remaining plastic sheet. Wrap tightly so that water will not seep into the packet during cooking.
• 7. Tightly tie the packet with two parallel strings in both directions (as in a tic-tac-toe pattern).
• 8. Fill a large stockpot with water. Add the packet and bring to a boil. Reduce the heat to a simmer. Place a colander or something heavy on top of the packet to keep it submerged in the water. Cook uncovered until done, about 6 hours, adding more water if necessary. Remove from the heat and set aside to cool for 1 hour.
• 9. To serve, cut the packet (without unwrapping) into 1/2-inch slices. Remove the wrapping and arrange the slices on a serving plate. Serve warm or at room temperature. If wrapped in plastic and refrigerated, the cake will keep for 1 week.