Foodie

Tuesday, June 09, 2009

Banh Beo

















" Hi!, I have compiled a list of the top Asian Food blogs, and yours was included! check it out atThe Daily Reviewer." This message came from ted@thedailyreviewer.com and i thank him for recognizing this blog to be in his list of the top Asian Food blogs. Thanks Ted and i hope my readers will be interested to know who the other top Asian Food blogs are. One of them is Andrea Nguyen - Viet World Kitchen from where i learned how to make these Banh Beo. This time i had the proper mould for the thin pancake and it was so much easier to make when the utensil is right. The only thing i added was some Annato seed oil to the shrimp, to give it a better looking orangy color.

Ingredients:
and

Method:


Serves

21 comments:

Mary said...

Lily, congratulations! You must be very pleased.

lilyng said...

Mary

thanks, i am honored and of course pleased.

FooDcrazEE said...

congrats lily . . .ur version of banh beo differs from what I had before in VN . . .nice touch though. . .they are right to recognise you as one of the top ASIAN FOOD BLOG as u r a great cook. . . .

lilyng said...

foodcrazee

thanks and you too is a very good cook. Tell me about the version of banh beo you had.

Charming said...

Congrats Lily. Great recognition for a fantastic cook. Looking forward to more recipes.

Taste of My Life said...

Hi Lily,
Congratulations!
Your blog is great!

http://peranakanandmore.blogspot.com/ said...

Congrats Lily. Fantastic food al the time.

Akau said...

Lily, Congratulations!!!!

I fully endorse Ted's decision as not many blogs have such a wide range of recipes to suit the various ocasions.

Clumsy said...

Hi Lily again - My banh beo always come out with indentations. Reading your recipe carefully, I figured this is how I do different than you:
- Rest the flour batter in fridge overnight, take batter out to room tempature when cooking cakes.
- The fire (heat) is high all the time.
All other steps are the same as yours, especially let the empty molds (dishes) in hot steamer for 2minutes before pouring in batter.

Anonymous said...

I do not mean to be rude here. It is good to know someone has been awarded some form of recognition.

However, I am not sure if it is conscientious and morally correct if the recipes are posted here are actually belong to others and no reference has been made.

I recall that this nice lady, www.kokonuggetyum2.blogspot.com has mentioned that she will not post recipes from others in her webiste due to legal issues.

Vice versa, I wonder how does it feel to have your own recipes posted on other's persons blog without any reference or mention of your name.

I have also seen some comments on your blog regarding this and the persons have been wildly attacked even though it was brought up nicely and politely.

Just food for thought. Ahh.. the wonders of life.

lilyng said...

anonymous

i hope this issue will not be brought up again and again. i have no recipes to call my own, cos i am a cook and have not created any. As i have mentioned, this blog is for my own reference.

hoangtam/tt said...

Congrats Lily! What an honor. You should be proud of your accomplishments.

don't let others get to you. Your blog belongs to you and thus should be tailored just for you and no one else but you. So... head up, shoulders back, and chest out. You have every right to be proud. No one can take that away from you but you ;)

lilyng said...

hoangtam/tt

Thanks, my sifu, dear friend and perhaps god-son(if you don't mind), you make my day. Thanks.

ch3rri said...

Lily,

What did you cook the shrimp with?

lilyng said...

ch3rri

with shallots and garlic and annatto oil

Anonymous said...

I think it would be good just to say where you got the recipe (so and so blog, book, magazine, grandma, etc.). Just give credit where credit is due. We all tweek recipes so you can note your adjustments or recommendations. Without protection of intellectual property, we may end up with a society that is hesitant to share.

lilyng said...

anonymous

i don't know about others who are hesitant to share, if yu have lived as long as i have and collected so many recipes, it is difficult to give credit to where it came from. This blogging thing is a very new thing for me and you all know that i meant to share and do not need any credit.

ch3rri said...

I agree with Lily. Sometime it's hard to know where the recipe came from because it was collected a couple years ago. We do give credit to the person if we know where it comes from. Plus, people who's willing to share recipes online does not mind getting credit or not. And what make this person thinks this is not your own creation....lol

lilyng said...

ch3rri

thanks for agreeing with me. When i get comments like this, i always feel bad like as though i have stolen.

Unknown said...

where did you get the mold from?? (So I don't have to use all those little sauce dishes...) thanks!

ch3rri said...

Hi Lily,

These are the egg tart molds. I got them from Bed Bath and Beyond. Happy New Year!!!

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