I didn't notice Dai Phat for quite some time. It is tucked away in the corner of a strip mall behind the Wal-Mart on the north side of Lincoln. I'm glad I did notice. The owners are very nice and friendly. The shelves and coolers are stocked with a full assortment of Vietnamese items. I left with a tin of coffee and some celery.
This is just a small part of the sauce selection. A row of sauces here are named after Vietnamese cities.
Canned meat is a staple item here just as in Hawaii...
I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...
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