Xin chào các thầy cô và các bạn!
Sáng nay, four little chef wannabe headed down to the famous Vietnam restaurant @ nhà cô Bích to learn the ropes of preparing Vietnam culinary! We were among the first team to reach nhà cô Bích. Filled with energy, excitement and a bit of nervousness, the four chefs let their power combine and start preparing their carefully prepared dish for the day Chè đậu xanh (Green Bean Soup). Recalling the steps from our cooking rehearsal just yesterday at Xindee’s kitchen in PGP, we started nấu ăn!
Nguyen lieu – Serves 8
Sago (50g)
Peeled and spitted green beans (200g)
Coconut milk (200ml)
15 tablespoon white coarse sugar
2 packet vanilla sugar
1 tablespoon fine salt
Phrase 1 – Preparing the Sago
We boiled the sago for around 10mins and then switched off the fire and cover the pot, letting the residue heat in the pot cook the sago throughoutly. The sago were ready when all the beads turned transparent. Here is Tâm rinsing off the excess starch.
We placed 200g of greenbean into a pot, added water and brought the green beans to a boil to soften it up. After the green beans were soften up, the next step was to blend the green bean into a smooth paste. Those who just walked into the kitchen asked us "Is this durian paste?", some even asked us, "Is this mashed potato?" O.O Hahaha! We transfered the paste back to the pot to continue to cook it and here we have Jerlyn, constantly stiring to make sure that the paste do not get burnt. Chăm chỉ quá! We then slowly added a packet of coconut milk (200ml) to the paste, 15 tablespoon of coarse sugar, two packets of vanilla sugar and one tablespoon of salt.
We found our soup too pastry and dry and went to ask cô Bích for her view. She advised us to add more water immediately. Here we have Xindee adding more water to our soup. Cố lên! Here we also have Kiên trying the taste of the paste to see if it is alright. Finally we transfered the soup into small young coconuts which we have chopped earlier. After filling up ten coconuts, we placed it in the fridge to chill it for a nice cool taste. And tada we have our final creation, decked out with little Vietnamese flags and flowers. Doesn't it look delicious? Rât Ngon :D
It was really fun preparing the dish. We were like excited little rats(*opps I mean chefs) scrambling around in the kitchen. There were also many hiccups along the way, our soup got too pastry and also cô Bích found our soup not sweet enough and thus we have to constantly add more and more sugar. We were quite satisfied with our final creation taking into account this is our first time and would like to extend our thanks to the following people for their generous help!
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