Latest Posts

Design Knockoffs: Reading Nook/Guest Bed

Many people have a small room that is often inefficiently used, but that room can be so much more.  We can see an example of this in this transformative design of a room in the back of a house that turned into an extraordinary reading nook.

Source:  Architecture Digest

Source: Architecture Digest

In today’s post, I will recreate a reading nook for a weekend house that can also double as a “guest” room. It will come in handy when you have too many people in the house and not enough bedrooms to house them.  The goal of this series is to use big box stores that our readers can easily access via online or brick and mortar stores.  The budget will be approximately $1,000 for the bones of the room.  The inspiration for this room is a clean and bright country home.

Let’s start with the daybed.  There are many options out there with various prices.  I wanted a backless daybed which looks more like a seating sofa than a bed and infinitely more chic. This is an option from Wayfair.

Source:  Wayfair

Source: Wayfair

Source: Wayfair

Source: Wayfair

This gorgeous day bed is on sale from $880 for $364 at the moment.  The bed fits 2 twin mattresses so it’s perfect for the room.  Another inexpensive option is this  IKEA Brimme daybed that retails for $250 and comes with storage underneath.  We will be using this bed in this mock up exercise.

Source:  IKEA

Source: IKEA

We will allocate a budget of $500 for a twin mattress that you can easily buy from IKEA, Casper or a variety of vendors.

We now need a rug to define a space for a budget.  I found this 4’x6’ West Elm rug on sale for $50 which will fit nicely with our clean and neutral pallet.

Source:  West Elm

Source: West Elm

Lighting is a great area to make your room stand out.  I have been a fan of CB2 for their affordable modern lighting.  In this reading nook, this mantis wall sconce would be practical as well as it gives the room a wow factor for only $130.  We would only need one along the wall to add light to this nook.

Source: CB2

Source: CB2

A coffee table is another component that we need to add.  I like the clean lines and weightlessness of this black and bamboo IKEA table which retails for $40.

Source:  IKEA

Source: IKEA

Lastly, we need additional seating to make it into a nook.  Keeping with the theme of a summer country house, two of these IKEA Nipprig 2015 for $50 each will work great flanking the other side of the day bed.

Source:  IKEA

Source: IKEA

All the furniture, mattress and lighting total $1,070 before tax.

Now it is time to jazz this up with accessories which are not in the budget highlighted above.  Target has this beautiful archipelago collection which will work nicely with our clean and light country theme.

Threshold Embroider Organic Stripe – $25

Source: IKEA

Source: Target

Threshold Abstract Blue Dot Decorative Pillow – $25

Source: IKEA

Source: Target

Threshold Chevron Lumbar Pillow -$30

Source: IKEA

Source: Target

This dish is a great addition to the coffee table adding a little glamour to an otherwise relax classic room.

Threshold Decorative Hammered Aluminum Tray – $18

Source: Target

Source: Target

A brighter option from Target is their Hampton Decor Collection.

Threshold Cane Pattern Decorative Pillow – $25

Source: Target

Source: Target

Threshold Paisley Medallion Decorative Pillow – $25

Source: Target

Source: Target

Threshold Floral Print Lumbar Pillow – $20

16682983 (1)

Source: Target

This accent side table is only $80 and is perfect for the mix of white/rattan and bamboo texture for the nook.

Threshold Accent Table with Cane Details

Source: Target

Source: Target

You can also add a nice throw or an inexpensive  Rens sheepskin rug to to the chairs like this IKEA option for only $30.

Source: IKEA

Source: IKEA

Zara Home has a good collection of throws in various blue and white colors.  Here are some of my picks.

White and Blue Striped Cotton Blanket – $90

Source:  Zara

Source: Zara

Blue Dot Texture Cotton Blanket – $100

Source:  Zara

Source: Zara

Raised Pattern Knit Throw – $100

Source: Target

Source: Zara

Now that you have the basics to a great reading nook / guest bed, layer it with your personal photos, books and mementos to make it into your own cozy summer hideaway.

For more articles, visit our DESIGN page.

Author: Chau Hoang

Phu Quoc’s Grilled Shellfish with Herbs and Crushed Peanuts

Vietnam is surrounded by seas and filled with rivers bringing with it an abundance of freshwater and saltwater seafood.  Last week, Thai-Anh took you on her weekend in Phu Quoc where seafood is cooked in its most simplistic form to highlight the freshness and taste of the sea. One of the easiest dishes to make that she had while staying in Phu Quoc was grilled clams with herbs.  Like most Vietnamese cuisine, this simple dish has a melodic combination of herbs, crunchiness and of course, chewy clams.  Here is our recreation of this classic and very easy dish from Phu Quoc.

Ingredients

 

Shellfish:

2 pounds  of any type of large shellfish (clams and oysters).  Use the larger variety if you are putting them directly on the grill.

Toppings:

1 cup of culantro finely chopped (Culantro has long, serrated leaves and is used often in Caribbean, Mexican and Asian cooking.)

1 cup of cilantro finely chopped

1 cup of Thai basil finely chopped (i.e. Asian basil. It is a variety of sweet basil commonly used in Southeast Asian cuisines.  It has a more pronounced licorice or anise flavor and is very fragrant.)

½ cup of crushed salted peanuts (Planters Salted Peanuts is a fast alternative.  You will only need to crush them.)

½ cup of fried crispy shallots (You can find fried, crispy shallots in a plastic container at any Asian grocery store.  If you are unable go to an Asian grocer, Fresh Gourmet Crispy Onions Lightly Salted is a good substitute from any American grocery store.)

1 cup of thinly sliced scallions

2 cloves of garlic minced

1 cup of vegetable or canola oil

Butter (optional)

1 teaspoon of ground black pepper for the dipping sauce

1/2  lime for the dipping sauce

a few limes to squeeze over the shellfish before serving

Source: laviepartagee.com

Source: laviepartagee.com

Direction

Prepare the shellfish

Use a brush and scrub the shellfish under cold water to get rid of any remaining dirt and sand.  Put them on a plate for grilling.

Source: laviepartagee.com

Source: laviepartagee.com

Prepare the toppings

Make your scallion oil (you can store the scallion onions up to 7 days in the fridge).

Source: laviepartagee.com

Source: laviepartagee.com

Diced approximately 1 cup of scallions.

Source: laviepartagee.com

Source: laviepartagee.com

Heat up the 1 cup of oil before it reaches the boiling point.

Source: laviepartagee.com

Source: laviepartagee.com

Put in the minced garlic.  Take it off the heat immediately afterward so the garlic do not burn.

Source: laviepartagee.com

Source: laviepartagee.com

Source:  laviepartagee.com

Source: laviepartagee.com

Pour the oil over your sliced scallions.

Source: laviepartagee.com

Source: laviepartagee.com

Source: laviepartagee.com

Source: laviepartagee.com

Add a pinch of salt to the scallion oil and mix well.

Source: laviepartagee.com

Source: laviepartagee.com

Combine the culantro, cilantro and Asian basil into a bunch and lightly chop them to make it easier to top the shellfish.

Source: laviepartagee.com

Source: laviepartagee.com

Source: laviepartagee.com

Source: laviepartagee.com

Mix the salt and pepper with the juice from 1/2 of a lime to make a dipping sauce.

Source: laviepartagee.com

Source: laviepartagee.com

Grilling

Put your shellfish on the grill and cook them until they open.  When the shellfish starts opening up, take them off the heat.  They will continue to open up when removed from the heat. You won’t get the overdone texture

.

Source: laviepartagee.com

Source: laviepartagee.com

Carefully take the shellfish off of the grill without spilling any liquid.  Arrange them on a plate.

Arrange your other toppings in small bowls to garnish the shellfish.

Source:  laviepartagee.com

Source: laviepartagee.com

Cube your butter (optional if you would like to add it for an extra velvety taste).

Put a small cube of butter onto the shellfish, follow up with your scallion oil, fresh herbs (culantro, cilantro and Thai basil), salted peanuts and fried shallots.

Source: laviepartagee.com

Source: laviepartagee.com

Enjoy this wonderful dish at any summer dinner or BBQ.  We guarantee that it will be a huge hit as it was for three hungry teenage boys who were our taste testers.

For more recipes, visit our EAT page or Recipe Index.

Authors:  Thai-Anh Hoang, Henry Nguyen and Chau Hoang

Weekend Unexplored: Phu Quoc Island (Vietnam) – Part II

Editor’s Revision on 7/9/2015:  Mercure Phu Quoc Resort Hotel is part of the Accor Hotels Group.  We made the correction to this post as we originally wrote “Novotel” instead of “Mercure” in our post.

We spent our Saturday exploring Phu Quoc island by boat and enjoying the island view from the ocean.  We will now start exploring the unique offerings of the island on our trusty moped.

On Sunday, we headed to Mercure Phu Quoc Resort Hotel’s breakfast buffet before exploring the other sites.  We were wowed by the selection and quality of food at the buffet.  There is an abundant of fresh fruits, local selections as well as continental breakfast.  The only drawback we saw were the pastries.  They just did not taste like they were freshly baked.  This is an ongoing observation for most of the hotels that I have been to in Vietnam.

Source:  La Vie Partagee

Source: La Vie Partagee

The best fish sauce in Vietnam comes from Phu Quoc Island so it was mandatory to tour the local fish sauce factory.  The distillery of Nuoc Mam Hung Thanh is located on Duong Dong.  There is no admission ticket to enter the distillery.  The distillery stores giant old fashion vats of the smelly fish sauce.  For a few USD, the local will be happy to tell you all about how fish sauce is made on the island.  If you decide to purchase these pungent souvenirs, you must checked in your baggage.  It is forbidden to carry fish sauce onto the plane for the welfare of your fellow passengers’ noses.

Source: La Vie Partagee

Source: La Vie Partagee

Phu Quoc also produces Sim Wine (also known as Rose Myrtle Wine).  It’s made with local fruit from the Rose Myrtle tree.  Most locals drink Sim Wine with seafood.  You can buy the wine at Bay Gao Store (124 Duong 30/4, Duong Dong Town/Tel: 077.3847374).  My advice is to check for the concentration content of the fruit within the wine.  Our boat captain informed us that most places now dilute the wine with a few other ingredients.  The locals make it for their own consumption.

The other popular tourist attraction that you can do is to tour the pearl factory on the island and see how pearls are harvested.  We opted out of this as we have been to quite a few places in the past.  My advice is that the pearls you are buying here might not all be harvested locally.  Our boat captain informed us that the manufacturers are also importing fake or low quality pearls from China and mixed them in with their own selections.  These places might not be forthcoming about it even if you ask.  Bargain appropriately based on this knowledge.

You can check out the Phu Quoc Pearl Farm at Duong Bao Hamlet (Phone: 0773 988 99).  It’s more of a gift shop where they also explain how the process is made.  It’s not actually a farm.  They used the word factory and farm liberally in Vietnam.

Source:  www.flicker.com by Alex Valavanis

Source: http://www.flicker.com by Alex Valavanis

We headed back to the Mercure to use the free kayak off the coast for a while.  The water is clear and calm so anyone can do it with ease.

After an hour of this strenuous exercise, it was time to head to the spa for a massage.  In general, the spas in Vietnam are a bargain compared to the US and you can have a five star experience at a fraction of what it would have cost you.  At the Mercure Phu Quoc Resort Hotel’s new spa, you can select your choice of massage and the essential oils.

You follow your masseuse to a private room where she will work her magic on your sore muscles.  The spa just opened that weekend so they had a few kinks to work out.  Overall, we had a good experience.

With only a few hours left, we walked down Mercure Phu Quoc Resort Hotel’s private beach to catch a few more rays and swim.  We looked down at our watch and it was sadly close to our departure time.

Source:  La Vie Partagee

Source: La Vie Partagee

A quick shower and packing up, we headed to the restaurant for lunch.  We reordered  the famous Phu Quoc marinated raw sardines with herbs, fresh vegetables and rice papers to make our spring rolls.  The Mercure Phu Quoc Resort Hotel’s restaurant does a really good version of this dish.  That was followed by tall glasses of  icy, sweet Vietnamese coffee and it was time to head back to Saigon.  Even though the hotel is only 10 minutes away from the airport, you must still show up an hour before the flight.

Source:  La Vie Partagee

Source: La Vie Partagee

I hope you have a chance to visit Phu Quoc and experience Vietnamese hospitality.

Look out for La Vie Partagee’s recreation of these recipes!

For Part I of the Weekend Unexplored: Phu Quoc Island, click here.

For more stories, visit our TRAVEL page.

Author:  Thai-Anh Hoang

Featured photo: http://www.andy-le.com

Outdoors with Style

Source: Flickr.com Danielle de Lange

Warm weather is here, and we can’t wait to spend some time outside, especially for folks like me who had to deal with a snowy winter.  While we are all planning fun BBQs with friends, trying new recipes for cocktails and dishes or warming up to hot tea and a good book, we realize something is missing.  Our patios, decks, terraces or gardens are in desperate need of styling.

If you live in a big city like NYC, you probably have a tiny space. No worries! It can still be cozy and cool.


Source: Architectureartsdesigns.com


Picture yourself out there, what do you need?

Rugs?

Source: Lushome.com

Plants?

Source: Remodelista.com

Source: justasmidgen.com

Flowers?

Source: Gardenphotos.com

Not that good with plants but want green?

Source: Dwell.com

How about an herbal garden?

Dining area?

Source: Lushome.com

Source: Onekindesign.com

A hammock?

Source: Topista.com

Comfortable seating?

Source: solebich.de

Fire pit?

Source: Pinterest.com

I found this amazing tutorial for your patio or garden:

http://www.bowerpowerblog.com/2013/04/its-the-pits/

http://www.bowerpowerblog.com/2013/04/its-the-pits/

Source: Bowerpowrblog.com

Color! Neutrals are so peaceful but fun strong colors also bring happiness to the heart. Re-energize your outdoors with bright tones.

Source: Digsdigs.com

Source: Honestlywtf.com

Not into bright colors but love contrast?

Source: Digsdigs.com

Source: Decor8 Holly

Consider the right amount of lighting so you can enjoy it at dusk. You can have hanging lamps, scones, light series or candles if you don’t have a fireplace or fire pit to lighten it up.

Source: Remodelista.com

Let us know about your ideas and questions! We love to hear from you!

For more stories, visit our DESIGN page.

Author:  Daniela Olmedo

Vietnamese BBQ: Lemongrass Marinade and the Chicken Skewers

Every culture has some form of street food.  The United States has hot dogs and pretzels.  Vietnam has a whole culinary dictionary of street delights.  One of the most common snack is meat skewer marinated in fragrant lemongrass and fish sauce grilled over these tiny aluminum boxes filled with flaming coals on a hidden alley somewhere.  These grilled skewers became a staple of Vietnamese restaurants in the US and worldwide.  Every family has a marinade recipe of the same ingredients but in different proportions. This is our family’s recipe that we serve at the restaurants and at home over the years.

The trick to this recipe is to marinate the meat overnight.  We tried it with just ½ an hour and it was still delicious.  I highly suggest marinating these overnight and even leaving them in the freezer during the week until you are ready to consume them. We grilled these chicken skewers over a traditional Vietnamese charcoal box, but you can easily do this on any grill or on the stove.  The combination of charcoal heat and smoke caramelizes the sugar in the marinade and just brings this bbq to another level.  This recipe is made with chicken but you can substitute with any protein that you want.  We served this with lettuce and tomato for an easy lettuce wrap.

This marinade is for  3 pounds of meat.

Ingredients:

Dry ingredients

¼ cup of minced, fresh lemongrass

½ teaspoon of ground black pepper

½ teaspoon of paprika

1 tablespoon of sugar

½ teaspoon of garlic powder

¼ teaspoon of Five Spice Powder

Wet ingredients

1 tablespoon oyster sauce

1 tablespoon of honey

1 tablespoon + 1/2 teaspoon of fish sauce

¼ teaspoon of sesame oil

¼ cup of any type of oil (*so your meat won’t stick to the grill)

2 ½ pound to 3 pound of boneless chicken thighs with skin on.  We did not have the boneless option so we deboned the meat ourselves.

Skewers for grilling.  Make sure to soak the wooden skewers in water before use so they do not burn.

Source: laviepartagee.com

Source: laviepartagee.com

Source: laviepartagee.com

Source: laviepartagee.com

Source: laviepartagee.com

Source: laviepartagee.com

Direction:

Marinate:

Finely mince the lemongrass.

Source: laviepartagee.com

Source: laviepartagee.com

Combine all the wet and dry ingredients together in a bowl and lightly whisk the ingredients together.  Set aside.

Source: laviepartagee.com

Source: laviepartagee.com

Source:  laviepartagee.com

Source: laviepartagee.com

Prepare your meat of choice.  For our demonstration, we used 2 ½ pound of bone in chicken thighs with skin on.  The trick is to cut your chicken pieces in the same size, roughly slightly larger than a large clove of garlic.

Source: laviepartagee.com

Source: laviepartagee.com

Source: laviepartagee.com

Source: laviepartagee.com

Put your meat into the marinade bowl and cover with plastic wrap.  Leave it in the fridge for at least 1 hour.  It’s best to marinate overnight.

Source: laviepartagee.com

Source: laviepartagee.com

Prepare your skewers for grilling:

Put the chicken through the skewers ⅔ of the way.  If there is skin on your meat, put the skin on the outside so it will get crispy.  Otherwise, you will get a glob of fat with your meat if the skin is on the inside.

Source: laviepartagee.com

Source: laviepartagee.com

Source: laviepartagee.com

Source: laviepartagee.com

Grilling:

Place the skewers on the grill with low to medium heat.  Turn the skewers when the meat has turned golden from the caramelized marinade.

Source: laviepartagee.com

Source: laviepartagee.com

Source: laviepartagee.com

Source: laviepartagee.com

Source:  laviepartagee.com

Source: laviepartagee.com

Serve as is or with additional vegetables for a quick salad.

For more recipes, visit our EAT page or Recipe Index.

Authors:  Chau Hoang and Henry Nguyen

Weekend Unexplored: Phu Quoc Island (Vietnam) – Part I

Editor’s Revision on 7/9/2015:  Mercure Phu Quoc Resort Hotel is part of the Accor Hotels Group.  We made the correction to this post as we originally wrote “Novotel” instead of “Mercure” in our post.

An island less traveled by foreign tourists…

I have explored Vietnam since I was 18 years old.  I remembered the road trips my family took up and down Vietnam on perilous roads that still induced fear into me.  It is amazing how much Vietnam has changed in 14 years.  On my last trip to Ho Chi Minh City (“HCMC”), my best friend mentioned fresh sea urchins and the abundance of seafood on Phu Quoc Island that she tasted on her many trips there with her friends.  The island has relatively been untouched by foreign tourism and that is about to change with all the new resorts being built over the next few years.  Phu Quoc is one of the last sleepy fishing islands off the coast of Vietnam. It takes about an hour flight from HCMC.  It is the local weekend getaway similar to going to the Cape in Massachusetts.  It doesn’t have the mega or five stars resorts like Con Dao yet, but that will change quickly.  We decided to take a weekend trip to unwind from the bustling cities.

Source: Aldalberto Mangini (www.flickr.com)

Source: Aldalberto Mangini (www.flickr.com)

Source: Nguyen Xuan (www.flicker)

Source: Nguyen Xuan (www.flicker.com)

We stayed at the Mercure Phu Quoc Resort Hotel for the weekend.  Look out for our resort review coming soon.

There are two ways to get around Phu Quoc.  You can rent a moped for a half day or full day rate.  This includes gas and two helmets.  The other option is to take a taxi.  This could cost you between $5 to $10 each way.  Phu Quoc has very little car traffic so renting a moped is ideal and safe.

Source: Catherine (https://www.flickr.com)

Source: Catherine (https://www.flickr.com)

My best friend lives in HCMC so she was the driver for our moped.  Make sure you buy a dust mask along the side of the road for 25 cents.  There is a ton of dirt flying at you when you are on the moped.  I would advise you to take a taxi at night instead of using the moped as there are very little lights along the road at night.

We had dinner at Song Xanh (Green River) Restaurant at Đường 30/4, Khu Phố 1, Dương Đông, TP.  This is the best seafood restaurant in town. It was so popular that a few of the seafood options were sold out by 7pm!  When you arrive, you will pick the catch of the day that can range from sea urchins, squids caught off the pier, fish, clams and other assortments. Next, you will follow the server to your seats.  We settled on the famous Phu Quoc dish of marinated sardines in lime juice with an assortment of herbs, vegetables, fresh noodles and rice papers to create our own summer rolls.  This is a must try if you are in Phu Quoc!

Source: La Vie Partagee

Source: La Vie Partagee

We followed that with freshly caught squid lightly boiled with pineapple, Thai basil and Phu Quoc fish sauce table side.

Source: La Vie Partagee

Source: La Vie Partagee

The last dish was sautéed sea snails in a tamarind sauce.

Source: La Vie Partagee

Source: La Vie Partagee

We were blown away at the flavors bursting in our mouths and commiserated how we would have paid top dollar for seafood this fresh in the US.  A word of advice is to avoid drinking any ice and cha (fresh brewed tea) at all cost.  My best friend suffered from food poisoning and the only difference is that I had fresh squeezed watermelon juice without ice and she had iced tea.

After dinner, you will have a few options of bars and live music during the tourist season.  We were there during the off season so our entertainment options were limited.  We headed back to the Mercure Phu Quoc Resort Hotel from some night swimming and to listen to the hotel’s live band.

On Saturday, my best friend arranged a private boat (referral only) to take us around the island to fish, snorkel and swim for the day.  The captain’s name is Thuan and his mobile number is +84 91 8011715.  The boat is ideal for small groups (family, friends) and can accommodate up to 10 people.  There is a bathroom on board and life jackets.  Keep in mind that Mr. Thuan does not speak English so ask the receptionist at your hotel to help you communicate with him.  Please let him know that you were referred to him by Trang from HCMC.

Source: La Vie Partagee

Source: La Vie Partagee

For a price of a ticket on a larger boat per person, you can book the boat to enjoy at your own pace.  We negotiated a full day for $50 with prepared lunch.  You can arrange your menu ahead of time with the vendor.  They will buy groceries and cook according to your desire.  It is locally known that the boatmen are the best seafood cooks as they have perfected the art of cooking on a fishing boat with very little supplies.  The first mate proved this to be completely true!  We never had a better seafood meal then the ones  we had on this boat.  There is an option to go fishing first and they will cook whatever you catch.

Source: La Vie Partagee

Source: La Vie Partagee

My best friend and I decided that our chance of catching lunch is slim so we opt to have our meal prepared instead.  We anchored at a pretty quiet beach to partake in our amazing traditional Vietnamese lunch of caramelized cat fish (ca kho to), sautéed seasonal vegetables, sweet and sour fish soup (canh chua) and boiled fresh squids caught off the docks.

Source: La Vie Partagee

Source: La Vie Partagee

Source: La Vie Partagee

Source: La Vie Partagee

The first mate presented to us with the main attraction…a beautiful plate of sea urchins that the boat captain caught that morning per our request.  These gorgeous jewels of the sea cost approximately 30,000 Vietnamese dongs or $1.25 each!  A piece of sushi topped with sea urchin at a Japanese restaurant would cost us $10 per piece.

Source: La Vie Partagee

Source: La Vie Partagee

The boat captain will take you anywhere you want for the day.  The boat captain even asked the local ferryman to let us try our hand at ferrying him around.  It was fun but a lot of hard work.  We really needed a beer afterwards.

Source: La Vie Partagee

Source: La Vie Partagee

We didn’t feel like snorkeling so the boat captain took it upon himself to snorkel for various sea creatures for a “show and tell”!

Source: La Vie Partagee

Source: La Vie Partagee

We did end up eating a few of those specimens raw!

Source: La Vie Partagee

Source: La Vie Partagee

Source: La Vie Partagee

Source: La Vie Partagee

After a fun day of eating, drinking, chilling, the sun started to set and it was time to bid our boat captain and his first mate farewell.

We were stuffed to the hilt by the time the boat docked and decided to skipped dinner for the night.

Check back next week for the second portion of our weekend in Phu Quoc.

For more destinations, check out TRAVEL page.

Author:  Thai-Anh Hoang

Featured photo: caophl (www.flickr.com)

Honeycomb Cake / Bánh Bò Nướng

One of my favorite childhood treats is this sweet, fragrant and chewy sponge cake called bánh bò nướng.  The cake is made from rice flour, water, sugar, and yeast. It has a honeycomb-like appearance on the inside due to the presence of small air bubbles. This is why it is called a honeycomb cake. Coconut cream is included in the cake batter revealing a slight flavor and aroma of coconut.  It is a very simple recipe but the result lies in the baking technique which we are excited to show you in this post.

Ingredients:

14 oz (approximately 1 package) of tapioca starch flour. This equals to 2 cups.

1 can coconut cream – 14 fluid oz

1 stick of unsalted butter and a little extra to coat the pan

2 cups of sugar

2 bags of Alsa baking powder (5 teaspoons of single acting baking powder)

8 eggs

2 bags of vanilla sugar or 2 tablespoons of good vanilla extract

1 tablespoon of pandan flavored paste or syrup (not essence) – preferred brand is Koepoe Pandan Flavored Paste

Source: laviepartagee.com

Source: laviepartagee.com

You will need 2 regular size cake pans.  For this post, I used a 9 inch pie pan and a 12 muffins pan.  I like making it as muffins because it is much easier to transport. However, you will get a nicer presentation when you make it in a cake pan.

Directions:

Preheat the oven 400F and put pans in oven to heat up.

Source: laviepartagee.com

Source: laviepartagee.com

In a mixing bowl, add eggs and sugar. Do not mix the batter.  The goal is to just break the yolks together with the sugar.

Source: laviepartagee.com

Source: laviepartagee.com

Melt 1 stick of butter and add all of the remaining ingredients to the bowl. Again do not beat! Only mix carefully because we want to preserve as much air bubbles as possible.

Source: laviepartagee.com

Source: laviepartagee.com

Source: laviepartagee.com

Source: laviepartagee.com

Source: laviepartagee.com

Source: laviepartagee.com

Pour the mixture through a strainer into another bowl.

Source: laviepartagee.com

Source: laviepartagee.com

Source: laviepartagee.com

Source: laviepartagee.com

Notice all of the air bubbles that are in the batter after straining. This is key for your cake to rise properly like a meringue. Carefully take the very hot pans out of the oven and lightly butter the pans so the cake will not stick to them. Pour the mixture into the pans leaving a half inch clearance at the rim. This will leave enough room for the cake to rise without splattering.

Source: laviepartagee.com

Source: laviepartagee.com

Bake at 400F for 10 mins and then reduce the heat to 350F for 40 mins.

Source: laviepartagee.com

Source: laviepartagee.com

Turn off the oven and crack open the oven door slightly so the heat escapes slowly. The cake will deflate if you take them out of the oven due to the change in temperature.

Source: laviepartagee.com

Source: laviepartagee.com

Wait for an additional 15 minutes before you take the cake out of the oven so it won’t deflate. Enjoy this wonderful dessert with tea.

Source: laviepartagee.com

Source: laviepartagee.com

For more recipes, visit our EAT page or Recipe Index.

Authors:  Chau Hoang and Henry Nguyen