Vietnamese Coffee Flan

Once again I have a bonus recipe for you! I couldn’t help myself when I saw this coffee flan recipe and thought I NEEDED it in my life.. you might want it in your life too 😉

Vietnamese flan as you could have easily guessed is a French-inspired dish that came to be from French colonization. The true origin is from the Roman Empire due to their domestication of the chicken and conquering most of Europe. Using methods that the Greeks used, they adopted egg baking techniques in order to create the first flan.

France and Spain were two main countries that cherished their flan and added their own signature to the dish. The French refer to their flan as crème caramel and prefer to only use milk over cream with their preparation. In Spain, flado (or flat cake) was very popular and they were the first to add the caramel sauce to the base. The first flado dates back to medieval times when large quantities of eggs and dairy was combined together to make a custard. From Spain it traveled to Mexico, where they created the several variations of flan- coffee, coconut, and chocolate (to name a few).

So you will need to be patient for this one.. as tempting as it is to try it early it’s very important to let it set in the fridge to chill for the recommended 8 hours to insure it has set properly and fully cooled. I found this recipe to make my flan

We really enjoyed this one, however I was unable to get it to flip over and have the caramel running down the sides like the pictures you typically see (I had to cut slices 😅). The instant coffee was a nice and simple way to infuse the flavor into the flan making it taste similar to a coffee ice cream (so yummy!). This is another recipe I could see myself making in the future and share with others that have never had the decadent flan.

Off to Grenada for our next recipe, see you there!

Vietnam Day 4 – Caramel Shaking Beef and Asian Cucumber Salad

Hey guys welcome to our final Vietnamese entrée. Today I made shaking beef with an Asian cucumber salad. Shaking beef is a traditional meal that also has French influence. It can be mixed with various vegetables or without like this rendition. I followed Jet Tila’s cookbook 101 Asian Dishes You Need to Cook Before You Die to make this super simple yet incredibly delicious dish. Another great thing about both the salad and beef is that there were minimal ingredients required and it was done in less than 30 minutes! That is my kind of meal!

You can find the recipe for the cucumber salad here.

It is key to cut the beef thin and not to skimp on the garlic (but that goes without saying). Once your wok/fry pan is hot you “shake” the pan to constantly mix and cook the meat. Jet suggested serving the meat with a slice of baguette or French bread to absorb the juices of the meat.. we listed and boy was he on the money there!

This was the tastiest and ironically the simplest out of the bunch we made for Vietnam. The meat was very savory and tender. The cucumber salad was very refreshing and actually paired well with the meat. The bread soaked up of the liquid goodness on the plate and left us craving more. This meal proves that you don’t need all the fancy gadgets or ingredients to make an amazing meal. We thought it was worthy of a 9/10!

Next week we travel to the tropical Grenada to serve up a highly rated meal.

Vietnam Day 3 – Bánh Xèo

I have been very excited to try this dish. I have watched several videos and feel ready to tackle it. I am concerned I won’t get the right crispy texture of the crepe, but time will tell.

Hailing from central Vietnam these fancy crepes are usually filled with prawns and pork along with various vegetables. To make the crepe you use a combination of rice flour, turmeric powder, and water. Bánh xèo literally translates to “sizzling cake” which is what you should hear as it is cooking in the pan. As it cooks you add in your filling and once it gets to the desired crispiness you fold it over and serve it with greens, herbs, and a dipping sauce.

Unfortunately we did not hear the sizzle that was expected and after SEVERAL attempts to change the batter consistency and remake the batter with my gluten free flour we could not make this special masterpiece. What we had created was more soft and chewy textured “thing” that was hints of turmeric flavor. We could not fold our crepe because it wanted to break and tried it as an open faced dish. Disappointed and extremely frustrated I picked at our final result not enjoying the textures I was experiencing in my mouth. So it is safe to say this was another failed recipe that we will remake in the future with hopefully more success. I will not share the recipe I had gone by because who knows maybe it was poor interpretation of the instructions. Let us know if you have a go-to recipe that is bullet proof for us to try.

It is safe to say our next recipe was extremely successful and delicious! Stay tuned my faithful foodies

Vietnam Day 2 – Bún Bò Xả Ớt

On our second day in Vietnam we made another traditional dish known as bún bò xả ot. This dish translates to beef with lemongrass and chili and is refreshing to eat in the heat of the summer. I opted to try some pork I had bought since I would be using beef another time this week. The recipe Ian followed can be found here.

Ian thought the dish was straightforward and an easy one to make during the week. He substituted crushed red pepper flakes instead of the chilis since we could not buy fresh ones at the store. He felt the amount of salt that was asked for made the cucumbers a little too salty.

We thought this dish was delicious! There was a strong presence of ginger and lemongrass with every bite which was well-balanced by the cucumber. The light fish broth was very good and helped keep the dish from being too spicy. It was a hair too salty for us (which is saying something coming from Ian!) but overall had good flavor and was a unique dish.

We rated it 7.5/10, it might have been higher with beef but I doubt it. Next we will attempt to make the Vietnamese crepe banh xeo.. to find out if we were successful or not stay tuned!

(56) Singapore – Chili Prawns

The majestic merlion of Singapore. Source: Travel Awaits

Hey guys, we are in Singapore! This beautiful country borders Western Malaysia and is guarded by the mythical merlion (seen above). This figure came to life from the combination of its previous name Singapura (lion city in Malay) and honoring the the past, modest fishing village that the country started as (hence lion head and fish body). Singapore is known for its ban on chewing gum, affordable street food, and its summer-like weather year round (it is situated near the equator).

No that isn’t guacamole, I could only find green chilis

For a smaller country Singapore is well-known for its incredible cuisine, especially seafood. Rice, noodles, and other meats are also found in many of its dishes, but today we pay tribute to seafood. I was originally going to make the very popular chili crab, but I couldn’t buy any crab locally.. only crab meat for crab cakes and that wasn’t going to cover it. So the next best thing was chili prawns (or shrimp).

The dish consists of a sweet and spicy chili sauce that simmers prior to the addition of the seafood of choice. At the end a beaten egg is mixed in briefly and the dish is removed from heat to serve over rice or noodles. Luckily I had some leftover coconut rice which paired wonderfully! This dish is so good that it’s mentioned in the top 50 best dishes on CNN. The recipe can be found here.

So we loved it, obviously. It was sweet with a mild heat, the ginger and garlic coming through well. The egg made the sauce creamy and delightful, just make sure not to let it sit too long so the egg doesn’t fry. Our only suggestion would have been some vegetables added to the mix to complete the meal. We absolutely loved it and will be making it in the future! It was rated 8.5/10.

(54) Malaysia – Nasi Lemak

Sorry for my little hiatus we were off camping! With the warmer weather we have also decided to go down to 3 countries a week so we can enjoy the outdoors and get more active! Alright now on to the Malaysia!

Walking the canopy walk in Gunung Mulu National Park. Source: Maps of the World

Malaysia is a southeastern Asian country situated by Singapore, Indonesia, Brunei, and Thailand. It is made up of two regions, West Malaysia (or Peninsular Malaysia) and East Malaysia (or Malaysia Timur). Western Malaysia makes up 40% of the total country and is known for its rainforests, mountains, and sandy beaches along with some of the tallest skyscrapers of the world. Eastern Malaysia is home to many nature reserves, National parks, and rural landscapes. One of these National Parks, Gunung Mulu National Park (pictured above) has incredible bridges you can walk in the canopies of the rainforest, the largest cave chamber in the world, and the pinnacles which are jagged limestone peaks that are as high as 50 meters (164ft).

All special ingredients and foods we haven’t tried before!

Malaysian cuisine consists of many things I have not tried (and will be trying today). It is made up of three ethnic groups: Malays, Chinese, and Indian. The common ingredients you can find throughout Malaysian dishes are chili peppers, Belacan (shrimp paste), coconut, lemongrass, tofu, seafood, soy sauce, tamarind, rice and noodles. The unofficial national dish of Malaysia is called Nasi Lemak and consists of many of the ingredients listed above along with two I did not see myself trying.. dried anchovies and sardines.

Nasi Lemak is made up mostly of a coconut rice that is cooked with pandan leaves, tamarind juice, and sambal ikan bilis (achovy paste made of chilis garlic, shallots, belacan, and small dried anchovies). It has other ingredients that are garnished around the main dish which allows you to get a different experience with every bite. Due to the array textures and flavors it is adored not only in Malaysia, but also neighboring countries and islands.

Although feeling a little uneasy I decided to tackle this new meal with an open mind. I did have to purchase several ingredients through Amazon since I was unable to find them in my local stores. Although it looked daunting, it was not too challenging to make. I still have not found a way to avoid burning the bottom of my coconut rice, but it was still successful. The recipe I used had several elements that together made up the dish (this being the traditional way) and looked quite nice once I plated it up.

I filled a tea bag with the pandan leaves for easy removal

We were pleasantly surprised by the dish, however the spice had us chugging water and milk. The anchovies and sardines were gave a salty flavor to the dish (make sure not to over season with salt). The egg, rice, and cucumber helped soothe my burning tongue after taking a bite of the very spicy sambal ikan bilis. If it wasn’t as spicy it would have taken a higher rating, but due to feeling like my mouth, face, and esophagus was up in flames we rated it 6.5/10.

Let us know what you think of this unique dish and if you handled the heat better 😅

(33) Kyrgyzstan – Beshbarmak

For our next country we visited Kyrgyzstan which is situated in Central Asia. Kyrgyz is thought to be derived from the Turkic word “forty” because of the forty clans of Manas. These forty clans can be found represented as the rays of sun on their flag. -stan translates from Pakistani to “country” or “place of.” 80% of the landscape is made up of the Tian Shan mountain region, the highest point of elevation being over 24,000ft. It is also known to have some of the world’s largest walnut forests.

Mountainous landscape of Kyrgyzstan. Source: Iceland Photo Tours

I made a traditional dish of the Central Asian and nomadic Turkic people, beshbarmak. This dish is also the national dish of Kyrgyzstan. Beshbarmak translates to “five fingers” because it was eaten without utensils originally by the nomadic people. The authentic version if made with lamb, however I have opted to use beef once again as a substitute. The recipe I used today can be found here.

This is another quick and simple meal which would work well on week nights. It consists of boiled meat, noodles, onion, broth, and sprigs of dill for garnish. Although it seems pretty basic I had read high marks on this recipe and that the flavor of lamb was able to stand out in the simplicity.

We really wanted to like this dish, but unfortunately it fell short and did not wow our taste buds. Reading up on the nomadic history and how they had to rely on their animals and resources for their meals it made sense why there was only a handful of ingredients. Maybe there could have been something we could have changed to bring out more of the beefy flavor or maybe lamb is the only way to go.

On a positive note we did enjoy the freshness and pop of flavor dill brought to the dish, but it still rated on the lower end of our reviews at 5/10. Once we come full circle with our culinary endeavors we will come back to Kyrgyzstan and create another traditional dish to better understand and appreciate the country.