Emily Ho's Profile

As a couple others have mentioned, it looks like a Yunnan-style steam pot. Here's a great post about them: http://redcook.net/2010/03/09/not-your-grandmothers-chicken-soup/

@ATN654 Somehow I never knew about bánh tráng nướng, or grilled rice paper! Just read about it online and will have to try that on the home grill next.

@INDIG0 It should used fairly soon after making it, as the mint oxidizes and the sugar will clump due to the moisture.

@sinosoul Do you mean as opposed to Chinese or Japanese? I call this recipe Korean because this is the particular method and combination of ingredients I've learned from Koreans ... but it's true that the dish is not exclusively Korean since it originated in China. (Many Koreans do use fish sauce, though!)

My Chinese-Vietnamese family makes steamed egg in a rice cooker but it doesn't get as perfectly custardy as this method. Any tips?

A little update: I co-founded the Food Swap Network, which has resources for anyone who wants to start or find a food swap in your area!

http://foodswapnetwork.com

@Vintagejenta Orange flower water does have a perfume-y quality but I've met people who don't like rose water and still like this. If you want to give it a try, I recommend using a very tiny amount to start.

@MegW It's great out of the fridge. The tofu is still nice and chewy. You might want to add the cashews right before eating if you like them more crunchy, but they're good either way.

@JENND0718 You could omit the alcohol and perhaps add a splash of orange flower water as suggested by @EBARRETT3.

@EBARRETT3 Yes, I think that could be lovely, just don't overdo it, as you know orange flower water can be overpowering in large quantity!

Here is the recipe from the cached version of the site:

Kitchen Garden Cake

Ingredients
180g soft margarine, 180g caster sugar, 3 eggs, 225g SR flour, ½ tsp ground nutmeg,120g grated parsnip, 120g grated carrot, 120g grated potato, 120 grated eating apple, Zest and juice 1 orange

Method

1. Heat the oven to GM4/180’C/350’F.
2. Cream together the margarine and sugar and beat in the eggs.
3. Sieve together the flour and nutmeg and fold into the cake mixture along with the carrot, parsnip, potato and apple. Stir in the orange zest and juice.
4. Turn into a 20cm round cake tin and bake for 50-60 minutes until a skewer comes out clean.
5. Turn on to a wire rack to cool. Drizzle with an orange water icing.

Here's the post on how you can make your own pomegranate molasses.