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Dalin

@daalin__

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Vietnamese wife who loves to cook & bake 🇻🇳👩🏻‍🍳🥖
Life in Auckland, NZ 📍🌿
I can make you a nice cake! 🍰 @dalinscakery

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Girls like me don’t cry, we just cook 😮‍💨 🇻🇳 Vietnamese Steamed Pork & Egg Loaf aka Chả Trứng.
This is a classic Vietnamese comfort dish made with seasoned pork mince, glass noodles and wood ear mushrooms or black fungus as an alternative (similar texture and easy to find). It’s steamed until juicy and tender with a golden egg yolk layer on top. Served with hot rice and grilled marinated pork + a side of pickled veges. Then top it off with some fish sauce nước mắm! 🤤 peak comfort food!

Ingredients

* 500g pork mince
* 1 handful dried black fungus, soaked, drained & finely chopped
* 1 handful glass noodles, soaked, drained & chopped
* 3 eggs
* 2 spring onion stems, thinly sliced
* ½ onion, finely diced + 1 tbsp minced garlic+ shallots
* 1 tbsp fish sauce
* 1 tsp salt
* 1 tsp sugar
* 1 tsp chicken or pork bouillon
* ½ tsp cracked black pepper
* 1 tbsp oil

Golden Egg Yolk Topping

* 3 egg yolks
* 1 tsp annatto oil (go watch my other video 🤭)

Method

1. Soak the black fungus and glass noodles in water until softened. Drain well, then finely chop the fungus and cut the noodles into shorter pieces.
2. Add all the loaf ingredients to a large bowl and mix well until evenly combined.
3. Transfer the mixture into a medium shallow heatproof glass dish and spread evenly. A dish around 5cm deep is ideal… if it’s too deep, the centre may take longer to cook through.
4. Place into a prepared steamer, cover and steam over medium-high heat for 25 minutes.
5. Meanwhile, whisk together the egg yolks and annatto oil until smooth.
6. After 25 minutes, pour the yolk mixture evenly over the top.
7. Cover and steam for another 5 minutes, or until the topping is set and the pork is completely cooked through.

#vietnamesefood #chatrung #comtam #vietnameserecipe #comfortfood by @daalin__

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2 months ago

YOUTIAO / QUẨY.
Youtiao is a Chinese fried dough stick, but in Vietnamese we call it Quẩy. Originally from China, youtiao has made its way into cuisines all across Asia. Indonesians call it ‘cakwe’ and in Malaysia you’ll hear ‘you char kway’. It’s light, crispy and slightly chewy, and you’ll often see us eating it alongside a hot bowl of cháo (congee), the same for Hong Kong/Cantonese food culture. Dipping it with warm soy milk is also a popular breakfast combination in mainland China. But in Vietnamese cuisine it’s mainly with congee and sometimes Pho (northern-style).

Ingredients (makes 7-8 sticks)

* 260g plain flour
* 120ml water
* 1 egg
* 6g baking powder
* 2g baking soda
* ½ tsp salt
* ½ tsp sugar

Method

1. Mix the flour, baking powder, baking soda, salt and sugar together. Add the egg and water and mix until a rough dough forms.
2. Knead by hand until everything comes together. Cover and rest for 30 minutes to let it relax. Then stretch the sides of the dough back into the centre 4-6 times. Repeat another 2 times at 30-minute intervals until the dough becomes smoother.
3. Lightly oil the dough, shape into a rectangle and wrap tightly. Refrigerate overnight or for atleast 4-6 hours for best results.
4. The next day, remove from the fridge and let it sit at room temperature for around 1 hour to relax.
5. Gently roll the dough into a long rectangle about 1cm thicknesss. Cut down the middle, then finally into even strips 2-3cm wide and 7-8cm long.
6. Use a wet chopstick to mark each strip down the middle. Then stack two strips on top of each other and press firmly down the centre lengthways with a chopstick or the non-sharpe edge of a knife.
7. Heat oil to 190–200°C. Gently stretch each piece lengthways before carefully placing it into the hot oil.
8. Fry while continuously turning until it puffs up and becomes golden and crispy all over (about 2-3 mins)

#youtiao #donut #quay #cakwe #chinesecuisine by @daalin__

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a month ago

Dedicated to all my fellow Banh Mi lovers 🥖🇻🇳 Here’s my bread recipe + a full step-by-step tutorial that took me something hours to edit 😂 so y’all better appreciate me fr. Jokes aside, thank you for all the love - it makes me happy to see people enjoying my culture’s food. Honestly, I don’t know anyone who doesn’t love a good Banh Mi 😂 EDIT: audio messed up when I exported the video - it is what it is 🥹

Dough ingredients:
500g strong bread flour
7g instant yeast (not active dry)
10g salt
10g sugar
¼ tsp vitamin C
40g melted butter
270ml lukewarm water
1 egg

And before anyone asks… can you do this by hand? The answer is NO 😂

#banhmi #vietnamese #vietnamesefood #fyp #baking #cooking #bread #baguette #food #recipe by @daalin__

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a year ago

Pandan Chiffon! 💚 I posted a full recipe video for this yesterday 😊
Tools you’ll need - mine are all from Temu because they’re affordable and they have so many baking tools that can be hard to find in regular shops. Not sponsored btw I’m just a cheap gal

• A 6 inch tall aluminium chiffon cake tin with a removable bottom - perfect for 4 egg recipe
• A chiffon cooling rack so you can cool the cake upside down
• A big size whisk for folding in the meringue
• A silicone spatula

If you just follow my exact video + tips, everything will be okay 👌🏻 patience, experiment and happy learning! by @daalin__

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16 hours ago

Pandan Chiffon Cake 💚 I sell sponge cakes from home so I have done this probably 400 times now 🙊

Chiffon cake is one of my favourite cakes because it’s incredibly light, airy and soft without being overly sweet. It’s SO good on its own. The texture and rise comes from whipped egg whites, so getting the meringue right is important. Proper mixing technique matters too.

This recipe is for a 6-inch chiffon cake tin, you can’t just use any random cake tin. It needs to be the right size to support the cake. A tall aluminium cake tin with a removable bottom is needed to achieve best results. I got mine from Temu! Cake holder also from Temu.

Ingredients

Yolk batter
• 4 medium size eggs (separated)
• 100ml milk
• 60g sugar
• 50ml vegetable oil
• 1 tsp pandan extract
• 115g self-raising flour

Meringue
• 4 egg whites
• 90g sugar (added gradually)
• A few drops of lemon juice, or vinegar

Method

1. Separate the eggs. Make sure there’s no yolk in the egg whites.
2. Mix the yolks with milk, oil, pandan extract and 60g sugar. Mix thoroughly before sifting in the flour, then mix again until smooth.
3. Whip the egg whites on medium-high speed with a few drops of lemon juice. Add the 90g sugar in 3 batches and whip until thick, glossy and medium-stiff peaks form. It should only take 3-4 minutes. Finish on low speed for the last 30 seconds just to make it extra smooth. The meringue should NOT be runny.
4. Fold ⅓ of the meringue into the yolk batter using a big whisk, then gently fold in the rest in 2 batches going in one direction. Approx 8-9 folds each time after adding meringue. Make sure there’s no uneven streaks.
5. Pour into an ungreased 6-inch chiffon tin, run a chopstick through the mixture, then bake at 150°C for around 55-60 minutes.
6. Once baked, immediately turn the cake upside down and leave it to cool for atleast a few hours before removing from the tin.

And please don’t cut into it while it’s still warm 😭 Chiffon is super delicate when hot. It’s best completely cooled, at room temperature or slightly chilled.

#chiffon #pandancake #spongecake #chiffoncake #cakes by @daalin__

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3 days ago

Homemade Mooncakes 🥮🌕✨Happy Mid-Autumn Festival everyone! Dont you just love being Asian 🤗🥰 in Vietnamese we call this holiday Tết Trung Thu.

Mid-Autumn Festival is traditionally celebrated around the harvest season, when farming communities would give thanks for a successful harvest! It’s also a time for families to come together, share food and admire the full moon 🌑

I’ve always wanted to try making mooncakes from scratch, and they’re actually pretty easy and fun to make! Of course the mooncake mould is needed. I got mine from Temu. I love Temu ok! Also note that mooncakes aren’t really supposed to be eaten right after baking, it’s best to wait 1-2 days for the skin to soften. But yknow what it doesn’t really matter! 😂

Mooncake Dough

• 260g plain flour
• 160g golden syrup
• 10g lye water
• 50g peanut or vegetable oil
• 1 egg yolk

Mix the golden syrup, lye water, oil, egg yolk together until smooth.

Add flour and mix until a soft dough forms. Cover and rest for around 15 minutes.

I had two mould sizes. For my small ones I did:
• 25g mooncake skin
• 30g filling

For my larger mould:
• 55g mooncake skin
• 60g filling

Pre-roll everything into balls. Oil your hands!! Flatten the dough, wrap it around the filling, then gently press into your mooncake mould.

Egg wash - we want a very thin egg wash
• 1 egg mixed with 1.5 tbsp water

Bake at 160°C for 7 minutes first.

Remove from the oven and let them cool for around 5 minutes, then brush on a VERY VERY thin layer of egg wash.

Return to the oven for another 8-10 minutes, or until slightly golden. Be careful not to burn or they’ll just be black moon cakes lol

Let them cool completely before storing airtight at room temperature.

Mooncakes are one of those bakes that actually get better after resting. After 1–3 days, the skin becomes softer and shinier as the oils return to the surface.

#mooncakes #midautumn #tettrungthu #mooncakerecipe #asian by @daalin__

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13 days ago

That’s $105nzd btw what the helly. Are we all good? 🤣 by @daalin__

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14 days ago

Sweet & Sour Pork but without the deep frying!!

I air fry the pork first until 90% cooked, then finish it in the pan with the sweet & sour sauce and veggies. Less oil and still delicious!

Pork
• 800g pork ribs or pork soft bone (check your Asian Butcher)
• 1 tsp chicken bouillon
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tbsp Shaoxing wine + drizzle of oil

Sweet & Sour Sauce
• 1 tbsp white vinegar
• 1½ tbsp brown sugar
• 1 tbsp oyster sauce
• 1 tbsp tomato sauce/ketchup
• 1 tsp fish sauce (just a drizzle)

Veggies
• Capsicum
• Red onion
• Pineapple chunks

Method

1. Season the pork with chicken bouillon, oyster sauce, sugar and a drizzle of oil. Mix well to coat.
2. Air fry at 200°C for 8 minutes, flip it then air fry for another 8 minutes until golden and cooked through.
3. Mix together all the sweet & sour sauce ingredients.
4. Heat a pan over medium-high heat. Lightly fry some minced garlic before adding the homemade sauce. Add the air-fried pork, then the veggies. Stir fry briefly, keeping them slightly crisp.
Serve hot with steamed rice 🍚

#asianstirfry #sweetandsourpork #asiancuisine #easydinner #homecooking by @daalin__

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16 days ago

Nam Jim Jaew - Thai dipping sauce. How is this different from the Vietnamese version? Well it’s essentially the same thing. Except this dip is a bit more concentrated/intense, great for dipping with grilled meats! And it has crushed toasted sticky rice powder for that distinctive nutty texture and a bit of freshly chopped coriander 🌿 There’s different variations of Nam Jim, some will have tamarind, and some will have Thai chilli flakes and shallots. I love all versions AND they all taste amazing especially with seafood 🍤

* 4 cloves garlic and 2 red Thai chillies
* 2 tbsp fish sauce
* 1½ tbsp lime juice
* 1½ tbsp palm sugar (I dissolved this in 1tbsp hot water)
* 1 tbsp toasted rice powder
* 1–2 tbsp chopped fresh coriander
* 1 tbsp water if you want it more diluted

Method

I used a pestle and mortar for the garlic and chilli. Add sugar. Add the fish sauce, lime juice and palm sugar syrup. Stir in toasted rice powder, then add the coriander.

Taste and adjust. You want it salty, sour, slightly sweet and spicy.

For the toasted rice powder, dry-toast 2tbsp of UNCOOKED sticky rice grains in a pan until golden and fragrant, then use a pestle and mortar to grind it. You can store the leftover for another day 🙂 by @daalin__

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17 days ago

Thai Grilled Pork with Sticky Rice 🇹🇭 either pan-grilled or air-fried, either way works! I was going to do a small charcoal BBQ today but the wind was too crazy! If you’ve been to Thailand you may have seen street vendors selling these delicious pork skewers aka Moo Ping. This is that. Minus the skewers. Very similar to how Viets marinate their meats, except this has white pepper and coriander roots + coconut milk. It changes the flavour slightly and wow SO GOOD

Ingredients

* 1 kg pork scotch fillet sliced 1 cm thick (need some fat)
* 4 cloves garlic
* 2–3 coriander roots/stems
* ½ tsp white pepper
* 1 tbsp fish sauce
* 1 tbsp soy sauce
* 1 tbsp oyster sauce
* 2 tbsp sugar
* 1 tsp salt
* 1 tsp chicken bouillon
* 50 ml coconut milk
* 1 tbsp oil

Method

1. Combine all the seasoning ingredients with the pork EXCEPT the garlic and coriander roots. Use a mortar and pestle to pound the garlic and coriander roots separately before adding to the pork.
2. Massage the marinade thoroughly into the meat. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Heat a grill pan or frying pan over medium-high heat and cook for approximately 2-3 minutes per side, depending on thickness, until nicely caramelised and the pork is cooked through. Work in batches so you don’t overcrowd the pan.

Steamed Thai Sticky Rice

Ideally, you want to steam the rice while the meat is cooking because sticky rice can dry out quite quickly.

Ingredients

* 400 g Thai glutinous/sticky rice, soaked in water for at least 4–5 hours (crucial)

Method

1. Rinse and drain the soaked sticky rice before steaming.
2. As you can see, I found a HACK to steam my sticky rice! I use an oil splatter screen placed over a pan/pot of hot simmering water. Spread the rice over the screen, cover with a lid and steam for approximately 20 minutes, fluffing and turning the rice halfway through.
3. The rice is ready when the grains are soft, chewy and slightly translucent with no hard centre. The grains should be on the drier side, which is normal for Thai sticky rice.

#mooping #thaicuisine #thairecipe #stickyrice #grilledpork by @daalin__

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17 days ago

Baguette license ✅ (after 5 attempts lol). There’s levels to baking bread and I wanna eventually work my way up to croissants 🥐 😭 I’ll share a baguette recipe once I clock this but for now I’m moving on with my life LOL hello mooncake season 🥮 by @daalin__

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21 days ago

My 3rd attempt at making sourdough #baguettes and I’m happy with the progress! 🥖

These are made with #sourdough, so they have so much more flavour compared to a regular instant yeast baguette. I’m hoping to achieve a more open, lacy crumb on my next bake, but I’m slowly starting to understand the process a lot more.
Still learning and experimenting. Hopefully once I get better at these, I can share a proper sourdough baguette recipe! 🥖🤍 by @daalin__

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23 days ago