Earthcare - Recipes

Recipies

This section is under construction

Growing all these wonderful exotic plants is a pleasure in itself but learning how to cook with them is an even greater delight. We launch this page with a Vietnamese flavour but stay tuned the collection will grow. If you have any recipes featuring our plants please share it with us.

LOTUS STEM AND PRAWN SALAD

BANH KHOAI MI - CASSAVA CAKE

BANH CAY - CURRIED CAKE

CHUOI CHUNG - BANANA , CASSAVA SWEET SOUP

GOI NGO SEN - LOTUS SHOOT SALAD

CU NANG XAO THIT GA - STIR-FRIED CHICKEN WITH WATER CHESTNUTS

MANG XAO THIT BO - STIR-FRIED BEEF WITH YOUNG BAMBOO SHOOT

CANH GA KHO MANG - STEWED CHICKEN WITH YOUNG BAMBOO SHOOT AND LEMON GRASS

BO LA LOT - LOLOT BEEF ROLL

TRUNG CHIEN THIT BO VA LA LOT - EGG OMELLETE WITH BEEF AND LOLOT

DO KHO CHAY - VEGETARIAN CASEROLE

CHA GIO CHAY - VEGETARIAN SPRING ROLL

CHE KHOAI MON - TARO SWEET DESERT

TIPS - COOKING BAMBOO SHOOTS

LOTUS STEM & PRAWN SALAD

Stephanie Alexander is a notable chef and food writer from Melbourne. After a recent visit to 'Earthcare Farm' Stephanie kindly sent us this traditional Vietnamese recipe that she brought back from there.

Ingredients

juice of 1 lemon
500g of stems of young flowers picked before they emerge from the water
75g sugar
100g carrot, cut in julienne
200g cooked lean pork, sliced thinly
200g cooked pig’s ear, sliced thinly
100g cooked prawns, peeled
1 onion, finely sliced and soaked in a little rice vinegar
50g Vietnamese pickles (experiment!)
100g roasted unsalted peanuts, roughly chopped
50g crispy fried shallots (Obtainable at Asian groceries)
1 hot red chilli, seeded and finely sliced (or more to taste)
basil or sawtooth coriander
fish sauce

Method

Cut lotus stems in half lengthwise, cut into pieces 5cm long, soak in lemon water for 15 minutes, then drain well and toss with two-thirds of the sugar. Leave for 30 minutes and then drain. Toss carrot in remaining sugar and leave for 15 minutes. Drain. In a large bowl toss all pork, prawns, drained carrot and lotus stem, chopped herbs, drained onion and chilli and Vietnamese pickles. Mix well and season with fish sauce and extra lemon juice to taste.

Pile onto a serving dish and scatter over the crispy shallots and the peanuts. If desired some of the pork and prawns can be reserved for the final garnishing.

In Vietnam we were served very freshly fried prawn crackers with this dish and with it came a dipping sauce of fish sauce, made by simmering together 1/2 cup of fish sauce with 3/4 cup of white sugar until it had the texture of honey.

Nguyet Tran is a Vietnamese lady also from Melbourne. She sent us the following recipes after visiting this website and seeing so many of her favourite food plants from home. Thank you Nguyet Tran, we can't wait to try them!

BANH KHOAI MI - CASSAVA CAKE

Ingredients

1 kg of cassava root peeled and grated finely (using cheese grater with smallest hole size).
1 cup of sugar
1 cup of coconut milk
1 pinch of salt

Method

Mix the ingredients together. Oil 20 cm cake tin, pour the mixture and flatten the top evenly. Place the mixture in the moderate reheated oven (190 C) for 1 hour approx .

It can be served with ice cream as a dessert or as a snack.

BANH CAY - CURRIED CAKE

Ingredients

1 kg of cassava root peeled and grated finely (using cheese grater with smallest hole size).
1 level teaspoon of salt
2 table of sugar
1 table spoon of curry powder
1 chilly chopped (optional)

Method

Mix the ingredients together. Take spoonfuls of the mixture and form into balls about 2cm in diameter. Deep fry the balls and serve it in a bed of lettuce as a snack or with main course.

[Back to Top]

CHUOI CHUNG - BANANA , CASSAVA SWEET SOUP

Ingredients

200 gr of cassava root peeled and cut into 3cm cubes
5 ripe lady finger bananas
1 cup of sugar
¼ cup of tapioca pearls
1 cup of coconut milk
½ litre of water
1 pinch of salt
crushed roasted peanut

Method

Cook the pearls with water with slow heat until cooked (clear and soft), then add cassava root cubes bananas and cook for another 10 minutes. Coconut milk and sugar are added last, leave it in the stove for another 5 minutes. Serve in a bowl and sprinkle with crushed peanut. It can be serve as a dessert or a snack.

[Back to Top]

GOI NGO SEN - LOTUS SHOOT SALAD

Ingredients

½ kg of young lotus shoot, cleaned and slice diagonally into 8 cm long pieces.

5 table spoons of vinegar

6 table spoons of sugar

200 grams of cooked chicken meat pieces

5 cooked peeled prawns, sliced (optional)

5 table spoons of fish sauce

½ of a lemon juice

1 chilli, chopped (optional)

3 table spoons of water

herbs : chopped basil, Vietnamese mint, coriander etc

Method

Wash lotus shoot and slice as directed. Place the slices in a non-metal container (ie plastic) and sprinkle with 2 tables spoon of sugar and 2 table spoons of vinegar. 15 minutes later put the rest of the ingredients in and mix well. This is an up market and very delicious salad.

[Back to Top]

CU NANG XAO THIT GA - STIR-FRIED CHICKEN WITH WATER CHESTNUTS

Ingredients

1/4 kg of water chestnuts, peeled, sliced 1/2 cm thick

3 table spoon of oil

3 tablespoons of finely chopped spring onions

200 gr of chicken fillet, sliced and marinated with 1 table spoon of soy sauce and 1 teaspoon of sugar

2 table spoon of soy sauce

2 table spoon of water

1 tea spoon of sugar

Method

Heat a work or large pot until it is very hot. Add the oil when it is very hot (slightly smoke), add the chicken stir- fry for 5 minutes or until cook.. Add water chestnuts and continue to stir-fry for another 2 minutes. Add the rest of the ingredients and cook for a further 2 minutes and serve at once. This can be served with rice or noodles or pasta.

[Back to Top]

________________________________________

BAMBOO SHOOTS are an important ingredient in Vietnamese cooking specially in villages where all sources of food and vegetables are from their gardens and farms. Choosing the right part of young shoot and preparation are essential before cooking can take place. First discard all the hard outer jackets from the shoot, then test and see whether the whole young shoot can be used or we may have to discard some of the bottom bit that too fibre to eat. The test is done by using finger nail to test the bottom of the shoot if you can press your finger nail through the bottom part then it is ok to eat. If not then discard some then retest until you are satisfy.

Now the shoot is ready for preparation. Slice the shoot into 3 or 4 thick slices (2 cm thick). For each slice, slice again thinly into 2cm X 8 cm pieces. Boil in 1.5 litres of water for 15 minutes, wash it then boil in water the second time. Wash thoroughly. Fresh young bamboo shoots are the best. The above process does not take long to prepare (30 minutes approx) but it is really worthwhile.

Editor's Note - The boiling procedure above is for shoots of tropical clumping species to remove bitterness & toxins. Our Phyllostachys shoots such as 'Moso' are dug just as they break the surface of the ground and have no bitterness or toxins. These can be eaten raw in various ways or cooked very lightly which means they retain a wonderful crisp texture.

MANG XAO THIT BO - STIR-FRIED BEEF WITH YOUNG BAMBOO SHOOT

Ingredients

450 gr of lean beef steak, sliced and marinated with 1 teaspoon of sugar, 1 table spoon of fish sauce and 1 tea spoon of finely chopped garlic.

2 table spoons of fish sauce

450 gr of young bamboo shoot, sliced and boiled (see above)

4 table spoons of oil

2 table spoons of chopped spring onion and coriander

2 table spoon of oyster sauce (optional)

Method

Heat a work or large pot until it is very hot. Add the oil when it is very hot (slightly smoke), add the beef stir- fry for 7 minutes or until cook. Add the bamboo slices and continue to stir-fry for another 3 minutes. Add fish sauce and oyster sauce and cook for a further 2 minutes and sprinkle with spring onion and coriander serve at once. It can be served with steam rice or pasta.

[Back to Top]

CANH GA KHO MANG - STEWED CHICKEN WITH YOUNG BAMBOO SHOOT AND LEMON GRASS

Ingredients

1 cup of water

500 gr of chicken wings cut into pieces, marinated with 1 tea spoon of sugar, 1 table spoon of fish sauce and 1 tea spoon of finely chopped garlic.

2 table spoons of chopped spring onion and coriander

500 gr of young bamboo shoot, sliced and boiled

1 stalk of lemon grass cut diagonally into 2 cm long pieces.

2 table spoons of oil

2 table spoons of fish sauce

Method

Heat a large pot until it is very hot. Add the oil when it is hot, add the lemon grass pieces and stir- fry for 1 minute, then add chicken pieces, the bamboo slices, fish sauce and continue to cook for another 5 minutes. Water is added last and reduce to simmer for another 30 minutes with lid on. Sprinkle with spring onion, coriander serve at once. It can be served with steam rice or pasta.

[Back to Top]

BO LA LOT - LOLOT BEEF ROLL

Ingredients

350 gr of beef minced.

150 gr of pork minced

3 table spoon of oil for frying

1 tablespoon of finely chopped garlic

20 big La lot leaves with stems still attached

2 tea spoons of fish sauce

1 tea spoon of sugar

[Back to Top]

Method

Mix beef and pork mince together, then add garlic, sugar, fish sauce, mix well . Wash the leaves, (BETEL LEAVES )for each leave place some filling (about a heap teaspoon ) in the middle of the leave then roll from the bottom of the leave toward the stem and make a hole in the roll and insert the stem to that hole. The stem has a role of holding the filling in place. Do not worry about the sides of the roll it can be opened as soon as you fry it the meat will stick well with the leave. After rolling bit is done for all leaves. Heat the fry pan until hot, add the oil, then fry the rolls in batches may be 10 per batch for 10 minutes (slow heat) until cook. Served with rice as a main course or on its own as an entree.

PIPER sarmentosum - BETEL LEAVES - Chaa phluu, phok puu noo, phak phiuu nok, pblug ring, ye-thoei (Thia), LA LOT (Vietnamese)

- Leaves from this plant can be used as vegetable or herb or herbal medication for controlling hiccup, diarrhoea, nausea by chewing some leaves then swallow. In Vietnamese cooking there is a famous beef banquet that includes 7 beef dishes and the following dish is one of them.

TRUNG CHIEN THIT BO VA LA LOT - EGG OMELLETE WITH BEEF AND LOLOT

Ingredients

5 eggs

300gr of beef minced, marinated with 1 teaspoon of sugar, 1 table spoon of fish sauce

5 young la lot leaves, chopped

3 table spoons of oil

2 table spoons of fish sauce

[Back to Top]

Method

La lot is used as herb for this dish. Break the eggs into a big bowl, add la lot leaves, fish sauce and mix well. Heat a large frying pan until it is very hot. Add 1 table spoon of oil when it is hot, add the beef minced and stir- fry for 5 minutes, then add the beef into the egg mixture bowl. Wash the frying pan then heat the pan until it is very hot. Add the rest of the oil then pour the egg-beef mixture in and cook for 5 minutes on each side (low heat). serve at once. It can be served with steam rice.

DO KHO CHAY - VEGETARIAN CASEROLE

Ingredients

100 gr of taro, peeled and cut into 3 cm cubes

1 medium tomato cut into 3 cm chunks

100 gr of carrot, peeled and cut into 2 cm chunks

1 medium potato, peeled and cut into 3 cm cubes

3 table spoons of sugar

3 table spoons of soy sauce

100 gr of bamboo young bamboo shoot, sliced and boiled

500 gr of fresh bean curd (tofu), available in Chinese grocers or health food shop

1 cabbage leaf, cut into 3 cm square pieces.

½ cup of water

some oil for frying

Method

Cut the beancurd into match box sizes. Drain it on kitchen paper.. Heat a large frying pan (non-stick is preferable) until it is very hot. Add 3 table spoon of oil when it is hot, fry the bean curd pieces in batches. For each piece fry 3 minutes for each side. Drain the pieces with kitchen paper. Now mix all ingredients together in a large pot with a table spoon of oil, leave it for another 15 minutes. Stir occasionally. Bring the pot to the boil then reduce to simmer with lid on for another 30 minutes or until taro is soft.

It can be served with steam rice.

[Back to Top]

CHA GIO CHAY - VEGETARIAN SPRING ROLL

Ingredients

300 gr of taro, peeled and grated using cheese grater

100 gr of green split pea or yellow split pea or mung bean split, peeled available in Chinese grocers

100 gr of carrot, grated using cheese grater

20 gr of vermicelli (green bean thread) available in Chinese grocers

500 gr of fresh bean curd (tofu), available in Chinese grocers or health food shop

2 table spoons of sugar

3 table spoons of soy sauce

1 pack of spring roll pastry available in supermarket (50 sheets) put in the freeze

only take the pack out 1 hour before using.

some oil for deep frying

1 egg or 1 table spoon of corn flour and 1 table spoon of water.

herbs : chopped basil, Vietnamese mint, coriander etc

lettuce

For the sauce to go with spring rolls

3 table spoons of vinegar

4 table spoons of sugar

5 table spoons of soy sauce

½ of a lemon juice

1 chilli, chopped (optional)

3 table spoons of water

Method

Soak vermicelli in hot water for 15 minutes, then drain and cut into lengths of 5 cm. Wash green split pea, put in a pot with a litre of water, bring the pot to the boil, then discard most of water (only leave about 3 tablespoons of water with the bean) then reduce to simmer with lid on for another 15 minutes or until the bean is soft. Now mix the first 4 ingredients with bean curd together. Put the mixture in a cloth bag then squeeze to remove excessive juice from the mixture. This way the filling will not be to wet so preventing the spring roll from being soggy after deep frying. Now add the sugar and soy sauce and mix well. Peel one sheet of spring roll at the time. For each sheet place 1 table spoon of filling in the middle and roll t it up tightly (please refer to the picture described at the back of pastry pack) and finish off by sticking the last edge with either egg white or a mixture of 1 table spoon of corn flour and 1 table spoon of water. Deep fry the spring roll in batches over medium heat.

Spring rolls are served with the sauce and herb and lettuce. Wrap 1 spring roll and some herb in a piece of lettuce then dip in the sauce.

[Back to Top]

CHE KHOAI MON - TARO SWEET DESERT

Ingredients

400 gr of taro, peeled, cut into 3 cm chunks

200 gr of sticky rice, available in Chinese grocers

2 litres of water

300 gr of sugar

1 pinch of salt

1 tea spoon of vanilla sugar

For the sauce to go with it.

1 cup of coconut milk

¼ tea spoon of salt

4 table spoons of sugar

1 cup of water

1 tea spoon of corn flour

Method

Place taro in a pot with 1 litre of water, bring it to boil with lid on then reduce to simmer for 20-30 minutes or until taro is soft. Wash the sticky rice, place it in a another pot with 1 litre of water, bring it to boil then reduce to simmer for 20-30 minutes or until the rice is soft and sticky. You may put the lid on while simmering but keep an eye on it because the sticky juice from the rice may overflow all over the stove. After the taro and the rice both soft then mix them together. You may discard any excessive juice if only the mixture is too watery. Add sugar, salt, vanilla sugar and mix well.

Sauce - Mix all ingredients together in a pot Bring the pot to the boil and reduce to simmer for another 5 minutes.

This sweet treat should be served hot. It can be served in a bowl. For each bowl place 2 pieces of taro and 2 table spoons of sticky rice and pour the sauce on top.

[Back to Top]

LOTUS STEM AND PRAWN SALAD

BANH KHOAI MI - CASSAVA CAKE

BANH CAY - CURRIED CAKE

CHUOI CHUNG - BANANA , CASSAVA SWEET SOUP

GOI NGO SEN - LOTUS SHOOT SALAD

CU NANG XAO THIT GA - STIR-FRIED CHICKEN WITH WATER CHESTNUTS

MANG XAO THIT BO - STIR-FRIED BEEF WITH YOUNG BAMBOO SHOOT

CANH GA KHO MANG - STEWED CHICKEN WITH YOUNG BAMBOO SHOOT AND LEMON GRASS

BO LA LOT - LOLOT BEEF ROLL

TRUNG CHIEN THIT BO VA LA LOT - EGG OMELLETE WITH BEEF AND LOLOT

DO KHO CHAY - VEGETARIAN CASEROLE

CHA GIO CHAY - VEGETARIAN SPRING ROLL

CHE KHOAI MON - TARO SWEET DESERT

TIPS - COOKING BAMBOO SHOOTS

LOTUS STEM & PRAWN SALAD

Ingredients

juice of 1 lemon

500g of stems of young flowers picked before they emerge from the water

75g sugar

100g carrot, cut in julienne

200g cooked lean pork, sliced thinly

200g cooked pig’s ear, sliced thinly

100g cooked prawns, peeled

1 onion, finely sliced and soaked in a little rice vinegar

50g Vietnamese pickles (experiment!)

100g roasted unsalted peanuts, roughly chopped

50g crispy fried shallots (Obtainable at Asian groceries)

1 hot red chilli, seeded and finely sliced (or more to taste)

basil or sawtooth coriander

fish sauce

Method

Pile onto a serving dish and scatter over the crispy shallots and the peanuts. If desired some of the pork and prawns can be reserved for the final garnishing.

[Back to Top]

BANH KHOAI MI - CASSAVA CAKE

Ingredients

1 kg of cassava root peeled and grated finely (using cheese grater with smallest hole size).

1 cup of sugar

1 cup of coconut milk

1 pinch of salt

Method

Mix the ingredients together. Oil 20 cm cake tin, pour the mixture and flatten the top evenly. Place the mixture in the moderate reheated oven (190 C) for 1 hour approx .

It can be served with ice cream as a dessert or as a snack.

BANH CAY - CURRIED CAKE

Ingredients

1 kg of cassava root peeled and grated finely (using cheese grater with smallest hole size).

1 level teaspoon of salt

2 table of sugar

1 table spoon of curry powder

1 chilly chopped (optional)

Method

Mix the ingredients together. Take spoonfuls of the mixture and form into balls about 2cm in diameter. Deep fry the balls and serve it in a bed of lettuce as a snack or with main course.

[Back to Top]

CHUOI CHUNG - BANANA , CASSAVA SWEET SOUP

Ingredients

200 gr of cassava root peeled and cut into 3cm cubes

5 ripe lady finger bananas

1 cup of sugar

¼ cup of tapioca pearls

1 cup of coconut milk

½ litre of water

1 pinch of salt

crushed roasted peanut

Method

[Back to Top]

GOI NGO SEN - LOTUS SHOOT SALAD

Ingredients

½ kg of young lotus shoot, cleaned and slice diagonally into 8 cm long pieces.

5 table spoons of vinegar

6 table spoons of sugar

200 grams of cooked chicken meat pieces

5 cooked peeled prawns, sliced (optional)

5 table spoons of fish sauce

½ of a lemon juice

1 chilli, chopped (optional)

3 table spoons of water

herbs : chopped basil, Vietnamese mint, coriander etc

Method

[Back to Top]

CU NANG XAO THIT GA - STIR-FRIED CHICKEN WITH WATER CHESTNUTS

Ingredients

1/4 kg of water chestnuts, peeled, sliced 1/2 cm thick

3 table spoon of oil

3 tablespoons of finely chopped spring onions

200 gr of chicken fillet, sliced and marinated with 1 table spoon of soy sauce and 1 teaspoon of sugar

2 table spoon of soy sauce

2 table spoon of water

1 tea spoon of sugar

Method

[Back to Top]

________________________________________

MANG XAO THIT BO - STIR-FRIED BEEF WITH YOUNG BAMBOO SHOOT

Ingredients

450 gr of lean beef steak, sliced and marinated with 1 teaspoon of sugar, 1 table spoon of fish sauce and 1 tea spoon of finely chopped garlic.

2 table spoons of fish sauce

450 gr of young bamboo shoot, sliced and boiled (see above)

4 table spoons of oil

2 table spoons of chopped spring onion and coriander

2 table spoon of oyster sauce (optional)

Method

[Back to Top]

CANH GA KHO MANG - STEWED CHICKEN WITH YOUNG BAMBOO SHOOT AND LEMON GRASS

Ingredients

1 cup of water

500 gr of chicken wings cut into pieces, marinated with 1 tea spoon of sugar, 1 table spoon of fish sauce and 1 tea spoon of finely chopped garlic.

2 table spoons of chopped spring onion and coriander

500 gr of young bamboo shoot, sliced and boiled

1 stalk of lemon grass cut diagonally into 2 cm long pieces.

2 table spoons of oil

2 table spoons of fish sauce

Method

[Back to Top]

BO LA LOT - LOLOT BEEF ROLL

Ingredients

350 gr of beef minced.

150 gr of pork minced

3 table spoon of oil for frying

1 tablespoon of finely chopped garlic

20 big La lot leaves with stems still attached

2 tea spoons of fish sauce

1 tea spoon of sugar

[Back to Top]

Method

PIPER sarmentosum - BETEL LEAVES - Chaa phluu, phok puu noo, phak phiuu nok, pblug ring, ye-thoei (Thia), LA LOT (Vietnamese)

TRUNG CHIEN THIT BO VA LA LOT - EGG OMELLETE WITH BEEF AND LOLOT

Ingredients

5 eggs

300gr of beef minced, marinated with 1 teaspoon of sugar, 1 table spoon of fish sauce

5 young la lot leaves, chopped

3 table spoons of oil

2 table spoons of fish sauce

[Back to Top]

Method

DO KHO CHAY - VEGETARIAN CASEROLE

Ingredients

100 gr of taro, peeled and cut into 3 cm cubes

1 medium tomato cut into 3 cm chunks

100 gr of carrot, peeled and cut into 2 cm chunks

1 medium potato, peeled and cut into 3 cm cubes

3 table spoons of sugar

3 table spoons of soy sauce

100 gr of bamboo young bamboo shoot, sliced and boiled

500 gr of fresh bean curd (tofu), available in Chinese grocers or health food shop

1 cabbage leaf, cut into 3 cm square pieces.

½ cup of water

some oil for frying

Method

It can be served with steam rice.

[Back to Top]

CHA GIO CHAY - VEGETARIAN SPRING ROLL

Ingredients

300 gr of taro, peeled and grated using cheese grater

100 gr of green split pea or yellow split pea or mung bean split, peeled available in Chinese grocers

100 gr of carrot, grated using cheese grater

20 gr of vermicelli (green bean thread) available in Chinese grocers

500 gr of fresh bean curd (tofu), available in Chinese grocers or health food shop

2 table spoons of sugar

3 table spoons of soy sauce

1 pack of spring roll pastry available in supermarket (50 sheets) put in the freeze

only take the pack out 1 hour before using.

some oil for deep frying

1 egg or 1 table spoon of corn flour and 1 table spoon of water.

herbs : chopped basil, Vietnamese mint, coriander etc

lettuce

For the sauce to go with spring rolls

3 table spoons of vinegar

4 table spoons of sugar

5 table spoons of soy sauce

½ of a lemon juice

1 chilli, chopped (optional)

3 table spoons of water

Method

Spring rolls are served with the sauce and herb and lettuce. Wrap 1 spring roll and some herb in a piece of lettuce then dip in the sauce.

[Back to Top]

CHE KHOAI MON - TARO SWEET DESERT

Ingredients

400 gr of taro, peeled, cut into 3 cm chunks

200 gr of sticky rice, available in Chinese grocers

2 litres of water

300 gr of sugar

1 pinch of salt

1 tea spoon of vanilla sugar

For the sauce to go with it.

1 cup of coconut milk

¼ tea spoon of salt

4 table spoons of sugar

1 cup of water

1 tea spoon of corn flour

Method

Sauce - Mix all ingredients together in a pot Bring the pot to the boil and reduce to simmer for another 5 minutes.

This sweet treat should be served hot. It can be served in a bowl. For each bowl place 2 pieces of taro and 2 table spoons of sticky rice and pour the sauce on top.

[Back to Top]