France meets Vietnam – Charlotte Cake inspired Bánh da lợn (Vietnamese “Pig Skin Cake”) with Cream-like Sesame Filling
So here it comes… …Give it up for the ultimate Charlotte Cake inspired Bánh da lợn with a rich and cream-like white sesame filling! … Well, okay. Maybe, I am exaggerating a bit right now, but really, I can tell you, if you have ever tried Vietnamese Bánh da lợn and fell in love with it in an instant (just like me 🙂 ), then you will be absolutely thrilled about this “Europeanized” version.
Actually, this cake is my contribution to my mother’s birthday party last sunday and luckily, my mother was quite happy with the result, since we both are huge fans of the traditional Vietnamese Bánh da lợn which literally means “pig skin cake”. But you can rest assured, I didn’t use any pig skin to make this dessert. I think it only got its name due to its texture which is supposed to be as gelatinously soft as real pig skin.
Hello folks! 😀
First, I am deeply sorry that I haven’t been able to post anything on my blog recently, because I was kinda ill last week. To be honest, there are a lot of issues coming up lately that’s why I tend to feel down from time to time, but now I think I have finally found a way to get through this kind of Teenage-life crisis, so to put it in a nutshell: I am back to life and posting again! 😉
So for my comeback, I will share with you my absolutely yummy Deep-fried Kappa Uramaki Sushi recipe!
And yes, there is nothing wrong with your eyes neither have I done a typo. These are really deep-fried sushi rolls and believe me, THEY. ARE. TOTALLY. DELICIOUS. resp. OISHII (in Japanese) !
Since sushi is one of my favorite dishes anyway, I haven’t expected it to be bad from the start, but honestly, the crispy, golden breadcrumbs coating just makes every kind of sushi even more flavorful and heartier than ever!
Actually, I have already heard about deep-fried Tempura sushi before, but unfortunately there are no tempura flakes left in my house, so I decided to use breadcrumbs instead. Besides, I chose cucumber as my sushi filling, but in fact, you can put anything you want into your sushi such as tuna, avocado and the like. Just let your creativity run wild, because that’ s what cooking is all about, right? 😀 Oh, and there is another thing that has to be mentioned, namely that I didn’t used normal Japanese sushi rice but New Crop Jasmine Rice (Thai Hom Mali) instead and in my opinion it turned out even better than the usual result, since that sort of rice seems to be stickier than sushi rice. That’s why the sushi roll won’t fall apart too easily while rolling it in the beaten eggs and breadcrumbs. Though, if you can’t get this ingredient just use what you have at hand, but I think the stickier the rice the better (maybe you can also use glutinous rice as well? Gotta try that next time).
By the way, if your deep-fried sushi roll is not cut into pieces yet, don’t you think they kind of resemble corn dogs very much? ^^ Enjoy the recipe!
Mother’s Day was already 4 days ago, but I just couldn’t post this on time since I was quite busy last week-end. Sorry for making you wait, guys. ^-^
As you can see, this year’s Mother’s Day gift are some homemade Russian candies whereas I have to admit that these are my absolutely favorite choice of sweets whenever I visit the Russian grocery store “Wostok” on the opposite side of our street xD. As far as I know, these delicacies are called “Ptiche Moloko” which literally means “Bird’s Milk” (please tell me if I am wrong), but don’t be scared! I promise you, you won’t need to use any bird’s milk to make these. Besides we all know that birds actually are not able to produce any milk, don’t we? 😉