Cooking, travel in Vietnam led chef to write sumptuous vegetarian cookbook - 2 burner gas barbecue

For chef and Canadian expat Cameron Stauch, the best part of his writing the first recipe is research.
A few years ago, he and his wife, a Canadian diplomat, Ayesha Rekhi, lived in Hanoi, north of Vietnam, while Stauch was always a curious traveler who had traveled many times to bring his camera and notepad, learn more about vegetarian dishes that are popular in these areas.
"I like to meet new people, get in touch with food, learn more about their culture, and they know more about me," Stauch said . " His authoritative and lavish book "Vietnamese vegetarian" was published this spring.
"This is the real gem of it.
I think that's why I like to do this, "said Stauch, 44, whose last cooking show in Canada included stints who worked for a series of governors in Canada --
General from 2002 to 2012 in Rideau Hall, Ottawa.
Stauch learned basic Vietnamese before his wife was posted and he would wake up early to attend 6. m.
Have breakfast in the Buddhist temple.
When the market is open, he will also reach the market, immersed in the details of what people buy, what suppliers prepare and what vegetables are particularly popular and rich.
Stauch learned to plan his trip according to the moon cycle so that he would arrive a few days before the new moon and full moon.
At that time, Secular Buddhists in southern Vietnam ate as vegetarians, and the dishes featured a simulation of meat and seafood.
Stauch is not a vegetarian, he eats meat-free dishes and then begins to find out the key differences and alternatives.
Then, at his home in Hanoi, Stauch tried to recreate the dishes he had eaten, "trying to get them as I went through them, or even trying to make them better," he said.
The result of his efforts was 326.
This is an engaging reading book for armchair chefs and is also very practical.
It contains about 100 detailed and clear educational recipes divided into categories such as pantry staples, tofu and seitan, street food, salads, soups, noodle bowls, rice and drinks and sweets
These recipes are surrounded by memorable anecdotes and deep insights into Vietnamese culinary culture.
The book's ingredient vocabulary is long and clear, and there is even a tip about vegetarians traveling to Vietnam who may want to go back to the steps of Stauch.
Stauch said he was happy with the book, which took about three years from conception to publication.
"It's much harder to write this book than to cook for me," he admits . ".
"I'm trying to get writing skills and writing memories like my knife and other things.
These are second nature.
"While Stauch works in the kitchen at Rideau Hall, Ottawa, his specialty is to make dishes for dinner guests of vegetarians or people with dietary restrictions.
"My job is to try to make their plates look and taste as close as meat and seafood dishes so they don't stand out at the table," Stauch said . ".
The experience was consistent with his work on vegetarian food in Vietnam.
In the kitchen of Hanoi
Stauch tested the recipe and provided the results to his Vietnamese nanny and housekeeping staff.
"I will cook these Vietnamese vegetarian dishes for them because they have never experienced Vietnamese vegetarian food because they are from the north," Stauch said . ".
"If I saw their eyes lit up, they quickly said, 'Very delicious, 'and I knew I would mark it.
If they are just silent and don't say much, I know I have to work hard again.
"Stauch is now living in Bangkok with his family and his wife is working at the Canadian embassy in the city, and he has already started making Thai vegetarian recipes.
However, this summer stokchi will return to Canada, where he grew up in Stratford er, where he was trained as a chef in Toronto, cooking activities and book signing are in progress, Ottawa and Montreal
This recipe is simplified from vegetarian food in Vietnam.
Stauch's book proposes to season vegetable oil by frying shallots and them, and then decorate the dishes with some fried shallots.
The food pantry section of the book contains a detailed recipe for crispy fried scallions.
Service: 4 companies serving as side plates 1 1/2 (680g) (about 4), 1 tablespoon (15 ml) soy sauce 1 tablespoon (15 ml) long purple Japanese eggplant) 1 tablespoon (15 ml) of vegetable oil water 1/2 teaspoon (2.
5 ml) sugar 1/2 fresh Thai red bird Chile, sow and chop (optional) 2 tablespoons (30 ml), 1 tablespoon (15 ml) roasted salt-free peanuts cut into thin slices, 2 tablespoons (30 ml) of coriander leaves) or 2 teaspoons of roasted sesame, roughly chopped.
Prepare scallions oil and crispy fried scallions or roasted sesame seeds if using 2.
Place a small stainless steel
Steel wire cooling rack on top of gas burner or medium temperature hot charcoal or gas barbecue-high heat.
Stab Each eggplant several times with a fork.
Place the two eggplants on the shelf, and each one has more than 4 inch at the top of the stem end. Char-
Bake for about 10 minutes, often turning, and gradually slide the uncooked part of the eggplant over the flame until most of the skin is bubbling black, the meat is tender, but not completely soft.
Char-
Place the filled eggplant on the plate and cool and cook the remaining eggplant.
(Alternatively, pre-heat the broiler in the oven, cook for 10 to 15 minutes, or until As mentioned above, although it may not turn black and burnt. )3.
Cool for about 5 minutes or until you are able to handle them (they are easier to peel off when still warm ).
Gently peel off the burnt skin with your fingers, or gently scrape off the sides of the eggplant with a peeling knife.
Cut the meat into 1/2-inch (4-cm) pieces.
If made in advance and re-heated before serving, or placed directly on the platter of serving, please put it on the plate that is beyond defense. 4.
Put soy sauce, oil, water, sugar and Chile in a small bowl and stir until the sugar is completely dissolved.
Sauce in the room
Temperature or warm eggplant.
Decorate with scallions, coriander leaves, shredded peanuts or roasted sesame seeds.
Supply: 11 Cups (250 ml) fresh ripe summer fruit peak, six to eight different fruits, cut into one bite
Pieces of the size (mango, papaya, pineapple, pitaya, longan, litchi, thin cut jackfruit, sapodila, plum, watermelon, cantaloupe, Honey Dew, 1/4 cup (60 ml) Peach of Asian pear, half grapes, half or half strawberries, blueberries, raspberries, blackberries, Cherry crushed ice (optional) 2 tablespoons (30 ml) 1 tablespoon (15 ml) of canned coconut milk or coconut milk cream 1 tablespoon (15 ml) of sweet condensed milk) greek yogurt.
Scoop the fruit into a tall glass.
Put the broken ice on it.
Mix coconut milk, condensed milk and yogurt in a small bowl.
Pour ice and fruit on it.
Mix and enjoy with a spoon.