Gluten-free Udon noodles from scratch (bánh canh)

I learned how to make this from a Vietnamese website, I would like to share it with you. Homemade noodles always taste better than store bought. This is a very fun and easy way to make noodles. If you can make cookies, you can make udon noodles!

Makes 1 lb and 12 oz:

• 4.5 oz (125 gr) rice flour
• 1 3/4 cup (400 ml) water
• 1 tsp oil
• 1/4 tsp salt
• 4.5 oz (125 gr) tapioca flour

1. Boil about 2 cups of water in a 4-quart pot.
2. In a metal bowl (or a smaller pot) that fits into the above pot, mix the rice flour with water salt and oil.
3. Place the flour bowl into the boiling pot, and keep stirring until the flour mixture is about half way thick for about 3 minutes.
4. Take the bowl out of the pot, fill the pot with more water, about 3/4 full, add little oil and salt, bring it to a boil.
5. Add the tapioca flour into the rice flour bowl, a little at a time, mix well while adding, the mixture is now very thick, paste like.
6. Fill the cooky press with the flour mixture.
7. Hold it straight and press nonstop into the boiling water.
8. When the noodles float to the top,
use a strainer to pick them up
and release them into a large bowl of cold water.
9. Pour the noodles into a colander, rinse with cold water, add a little oil, shake well so that they won't stick together.
10. They are perfect for soup or you can prepare them in any way you would like.
Here is the cooky press. I bought it from a flea market for only $2. I am sure you can find it from any kitchen stores.

Congratulations Phillies! Parade! Veggie Steak! Fruit drink!

World Champions 2008!
The most vegetarian friendly ballpark in the country 2007, 2008!
The parade is on Friday!

A very tasty Veggie Philly Cheese Steak from Basic For Vegetarians, Reading Terminal:

The parade:




A virgin drink with strawberry, kiwi, pomegranate and lemon juice from Positano Coast, one of the best drinks I have ever had:

Tofu wrapped in banana leaves (chả đùm)

This easy-to-prepare dish can be served as an appetizer.
Makes about 8 servings

• 2 handfuls of shredded black ear mushrooms
• 8 shiitake dry mushrooms
• 1 bunch bean threads
• 7 oz (200g) extra firm tofu
• 1 tablespoon oil
• 1 teaspoon ginger, minced
  
• 1/4 cup green peas
• 3 teaspoons raw sugar or equivalent sweetener
  
• 2 teaspoons sea salt
• 1/2 teaspoon five-spice powder
• 1/4 teaspoon ground black pepper
• 2 layers 10x10 banana leaves
• 5-inch cotton string
  

Soak the black ear mushrooms and shiitake mushrooms separately for about 30 minutes or until soft. (Boiled water can be used to speed up the process). Squeeze out water from the mushrooms. Mince (food processor can be used) and set aside.

Soak the bean threads for about 5 minutes or until soft. Cut into 2-inch strings. Set aside.

Bring tofu to a boil, reduce heat and simmer for about 3 minutes. Drain, press dry. Crush (by hand or food processor) and set aside.

Heat oil in a pan or wok for 1 minute. Add ginger and stir fry until fragrant. Stir in the mushooms and peas and stir fry for about 3 minutes. Add sweetener, salt, five-spice powder. Remove from heat. Add tofu, bean threads and pepper. Mix well.

Place the tofu mixture in a small bowl to shape. Invert the bowl onto the layer of banana leaves (one on top of the other), hold the ends together to make a money bag, tighten with a string and steam for 30 minutes.

Transfer the wrap to a serving plate and untie it. Trim the excess banana leaves and arrange with toasted spring roll skins.

Note: Can also be served as self-rolls with soaked rice paper, mint leaves and sweet and sour soy sauce (cuốn bánh tráng).

Plum sauce

 
This sauce can be a nice substitute for ketchup.
 

Makes approximately 1/2 cup

3 plums, cut into small pieces

1 teaspoon sea salt

2 tablespoons maple syrup (or equivalent sweetener)

Place plums in a small sauce pan. Cover and bring to a low boil. Turn heat to low and simmer until soft. Add sea salt and maple syrup. Cook until the sauce thickens.

Sauteed tofu with mushrooms

This dish is perfect with jasmine rice or brown rice. However, it is very salty! If you are sensitive to salt, reduce the salted beans to 1 tablespoon.

- 1/2 packet of hard tofu, cubed, boiled for 3 minutes, drained well in colander
- 1 teaspoon minced ginger (or garlic)
- 1 tablespoon canola oil
- 2 tablespoon salted black beans or fermented soybeans
- 1/3 cup water mix with 1 tablespoon corn starch
- 1 tablespoon maple syrup or equivalent sweetener
- 1 tablespoon light low-salt soy sauce
- 1 teaspoon minced chili pepper (optional)
- 1 teaspoon sesame oil
- 8 shiitake dried mushrooms, soaked to soften, diced (or baby bellas)
- 1 tomato, 1 small cucumber, sliced

1. In a hot pan, add canola oil, ginger, pepper, stir well until brown, add mushrooms, stir well until brown, add soy sauce, blackbean, tofu stir quickly until all mixed
2- Add flour mixture, sesame oil, stir quickly, removed from stove
3- Transfer to a plate, arrange tomato and cucumber around the plate

Spaghetti with marinara sauce

Makes 3 servings

1 tablespoon olive oil
1/2 teaspoon oregano
5 baby portabellas (or button mushrooms), sliced
1/4 red bell pepper, sliced
1 can of whole tomatoes (992g), crust with your hand
1 teaspoon salt
1 tablespoon maple syrup (or equivalent sweetener)
5 basil leaves
3 parsley stems, chopped

Heat oil in a sauce pan over medium heat (heating olive oil on high heat makes it toxic.) Add oregano, mushrooms. Sauté about 1 minute. Add pepper, sauté about 1 more minute. Add sugar, salt, tomatoes, then basil. Turn heat to low and simmer until thick, about 30 to 45 minutes.

Steamed banana cake (banh chuoi hap)

This receipe is from amthucvietnam.com. I used plantains instead of apple bananas, I didn't use food color or beet juice but the color came out pretty good. There are so many ways to make banana cake, this way looked very appealing, the cake part tasted very good, but for the next time I will cook the coconut milk sauce separately and pour it over the cake when it is served. It was fun to make the coconut milk from scratch.

800g very riped apple bananas (I used 3 small plantains), peeled, soaked in salt water 30 minutes (I skipped this step), sliced
2 cups thick coconut milk: meat of 1 coconut, grind in food processor with 2 cups water, strain out the coconut (save to make thin coconut milk), save the thick coconut milk for the top
3 cups thin coconut milk: use the strained coconut above mix with 3 cups water, strain out the coconut, save the thin coconut milk for the cake
200 g rice flour
250 g sugar (I used 1 cup maple syrup)
red food color or beet juice (optional)
salt, oil
vanilla (optional)

Banana mixture:
Mix bananas with 150g sugar (or 1/2 cup maple syrup), 2 cups thin coconut milk, 3 pinches of salt. Simmer banana mixture until thick, banana will turn pink in color

Flour mixture:
Mix 150g flour with the rest of thin coconut milk, 50 g sugar (or 1/4 cup maple syrup), food color, vanilla (optional)

Thick coconut milk mixture:
Mix thick coconut milk with 50g sugar (or 1/4 cup maple syrup), 50g flour, 3 pinches of salt

Grease 10-inch pan with oil, add 1 layer of banana, 1 layer of flour until until no more banana and flour (I just mixed banana and flour together at once)
Steam for about 45-60 minutes or until cake is almost set
Pour thick coconut mixture on top, steam for about 15 minutes or until set
Cool completely before it is served, can be served cold.