Thank you for such a clear and concise video! I really enjoyed the previous video about lemongrass as well :) I’m thinking about making the Hue Rice Crepes and was wondering which blender you used to make your batter with soaked rice. I only have the Kitchen Aid mini chopper (and I somehow remember you having it?) and am wondering if it’s up for the task.
OMG -- like I goof in marking the video in a couple spots. Thanks for being forgiving.
The mini chopper is a mini food processor and it will not blend. You need a blender for this task. As for my blender, I have the Kitchenaid 400: https://amzn.to/48PEqGb
There's a less expensive model, the KA 150, that would likely do the rice grinding job just fine.
My KA 400 has been a champ and has an effective cleaning function plus it crushes ice well for Southeast Asian sweet soups. It costs less than a Vitamix.
Thanks for the tip! I will probably go for the KA 400 after checking it out today.
I was also wondering how you’ve liked the Cuckoo rice cooker -do you use it more than the stovetop method? Do you feel you cook more brown rice because of it? I’ve gotten the hang of stovetop rice using your method but my husband hasn’t dared attempting it. Getting a rice cooker would get him making rice which has been my task for years. Some reviews claim that cleaning the Cuckoo is challenging - even using Q tips for small parts. How have you found the cleaning?
Oh, terrific. I hope the blender is good for you too!
I cook brown jasmine more these days, whether it's in Cuckoo or on the stovetop. The stovetop method is great for building confidence. Cuckoo is a machine and you have to get used to pressing all the functions, which I haven't fully gotten used to. The machine pressure cooks in a way such that the rice is chew sweet on the pressure mode. On the non-pressure mode, I have to tinker with my water amount to get the grains the texture that I want. It's a good machine. Cuckoo comes in a variety of price points so check to see which you need. A generous Korean friend gifted me the latest 6-cup model: https://amzn.to/3QhhXdE
Cleaning Cuckoo is a bit of a hassle because you clean the metal plate plus the pot and the water catcher. It seemed troublesome at first but we got over it. Pressing a button and letting Cuckoo do the work while we go for a walk is a lovely luxury. It does steam release on its own so the house smells like cooked rice, which is nice. Other machines don't do that.
I’ve just watched the Zoom. Thank you for such an informative explanation of ingredients. First of all, how clever that your kitchen island slides to and fro! Locking casters? I too would choose rice and fish sauce as my two must have ingredients (the next two would be lime and chile). Thank you for explaining that black fungus = wood ear mushrooms. I was confused recently in the store. Would the soaking time be relatively the same for the different types? It looks like I’ve been using the “wrong” hoisin, but it’s been working alright. I’ll look for the jar when I use up my supply.
Thanks again for sharing the restaurant lists as well. We were so happy to eat at Lasita after your event at Now Serving. Great customer service too. Perilla is definitely on my radar, I can eat banchan for days! Also, our family is actively trying to plan a family trip to Holy Basil (and the Last Bookstore nearby). It’s darn hard to plan around everyone’s work schedule, school schedule, etc.
Also, I may have to mention EGV when people buy eggplants. 😉
The island was a custom job that I had made in 2020. I specifically chose surgical casters. The island is movable with one hand.
You're not alone with the black fungus/wood ear mushroom. It took a while for me to get the copy write and tight for the the ingredient description in EGV. It's all under Mushroom, fresh and dry because the copy editor would not let me bold certain terms to make them pop visually. But it's all there to help cooks figure out what to buy.
I love that you have family eating trips planned! Yes to Perilla. Look for the Baroo that recently reopened too. I loved their first spot.
Thank you for such a clear and concise video! I really enjoyed the previous video about lemongrass as well :) I’m thinking about making the Hue Rice Crepes and was wondering which blender you used to make your batter with soaked rice. I only have the Kitchen Aid mini chopper (and I somehow remember you having it?) and am wondering if it’s up for the task.
OMG -- like I goof in marking the video in a couple spots. Thanks for being forgiving.
The mini chopper is a mini food processor and it will not blend. You need a blender for this task. As for my blender, I have the Kitchenaid 400: https://amzn.to/48PEqGb
There's a less expensive model, the KA 150, that would likely do the rice grinding job just fine.
My KA 400 has been a champ and has an effective cleaning function plus it crushes ice well for Southeast Asian sweet soups. It costs less than a Vitamix.
Thanks for the tip! I will probably go for the KA 400 after checking it out today.
I was also wondering how you’ve liked the Cuckoo rice cooker -do you use it more than the stovetop method? Do you feel you cook more brown rice because of it? I’ve gotten the hang of stovetop rice using your method but my husband hasn’t dared attempting it. Getting a rice cooker would get him making rice which has been my task for years. Some reviews claim that cleaning the Cuckoo is challenging - even using Q tips for small parts. How have you found the cleaning?
Oh, terrific. I hope the blender is good for you too!
I cook brown jasmine more these days, whether it's in Cuckoo or on the stovetop. The stovetop method is great for building confidence. Cuckoo is a machine and you have to get used to pressing all the functions, which I haven't fully gotten used to. The machine pressure cooks in a way such that the rice is chew sweet on the pressure mode. On the non-pressure mode, I have to tinker with my water amount to get the grains the texture that I want. It's a good machine. Cuckoo comes in a variety of price points so check to see which you need. A generous Korean friend gifted me the latest 6-cup model: https://amzn.to/3QhhXdE
Cleaning Cuckoo is a bit of a hassle because you clean the metal plate plus the pot and the water catcher. It seemed troublesome at first but we got over it. Pressing a button and letting Cuckoo do the work while we go for a walk is a lovely luxury. It does steam release on its own so the house smells like cooked rice, which is nice. Other machines don't do that.
I’ve just watched the Zoom. Thank you for such an informative explanation of ingredients. First of all, how clever that your kitchen island slides to and fro! Locking casters? I too would choose rice and fish sauce as my two must have ingredients (the next two would be lime and chile). Thank you for explaining that black fungus = wood ear mushrooms. I was confused recently in the store. Would the soaking time be relatively the same for the different types? It looks like I’ve been using the “wrong” hoisin, but it’s been working alright. I’ll look for the jar when I use up my supply.
Thanks again for sharing the restaurant lists as well. We were so happy to eat at Lasita after your event at Now Serving. Great customer service too. Perilla is definitely on my radar, I can eat banchan for days! Also, our family is actively trying to plan a family trip to Holy Basil (and the Last Bookstore nearby). It’s darn hard to plan around everyone’s work schedule, school schedule, etc.
Also, I may have to mention EGV when people buy eggplants. 😉
The island was a custom job that I had made in 2020. I specifically chose surgical casters. The island is movable with one hand.
You're not alone with the black fungus/wood ear mushroom. It took a while for me to get the copy write and tight for the the ingredient description in EGV. It's all under Mushroom, fresh and dry because the copy editor would not let me bold certain terms to make them pop visually. But it's all there to help cooks figure out what to buy.
I love that you have family eating trips planned! Yes to Perilla. Look for the Baroo that recently reopened too. I loved their first spot.
I'm happy to rep TJ eggplants anytime.
Just ordered your cookbook on Amazon. How can I join your zooms? Also, I am traveling to Vietnam for 2 weeks in 2 weeks.
Hello Pierre! Thanks for getting the book. If you subscribe to the newsletter, you'll be notified about future Zooms and online cooking classes.
October is a great time to visit Vietnam! The weather is good.