Cauldron cake It is loved by diners by its crispy crust, soft and smooth inner dough, not greasy, and full and rich filling. The old bakery on Hai Thuong Lan Ong Street (District 5) is one of the rare places serving this dish. Guests can choose to buy quail egg or salted egg cake. When enjoying the cake, you just need to add chili sauce to complete the taste. The price of each cake is only about 15,000 VND. Image: Nguyen Thanh Truc . Green bean fruit cake With beautiful shapes, bright colors, it is a familiar snack for many generations of Saigon’s childhood. Le Van Sy Street (District 3) is the address for you to find and buy this delicious dish. Diner Thanh Thao shared: “Mung bean cake, in addition to fruit, now also has the form of lovely animals. The cake is shaped quite large, inside the filling has raisins to help prevent boredom. I have the opportunity to eat again and still addicted. like when I was a kid.” Price from 90,000 VND/box. Image: Banhtraicaydauxanhchausg . Jaggery beef cake Ingredients include flour, eggs, jaggery. The mixture is put in a small aluminum pan, baked quickly so that the cake is golden, thin and fragrant. This childhood-reminiscent gift has the characteristic sweetness of jaggery, a little fat from the egg and the soft porosity of the flour. In addition to the traditional type, sellers at the shop on Nguyen Trai Street (District 5) also add green tea sauce, strawberries, chocolate or cheese. Image: Canquetsaigon . Pig skin cake With sweet green bean paste, fragrant pandan leaves have long been a familiar specialty of the people of the South. The bakery in Thanh Thai (District 10) is a suitable rendezvous for diners to order this dish, priced at 30,000 VND/box. Image: Hukha.foodaholic . Pineapple beef cake The form of spongy cotton, the sweet taste is also a suggestion not to be missed if you want to enjoy the snack of your childhood. A full piece of cake, fragrant with pandan leaves, adding a little sesame salt is suitable for morning energy. You can buy cakes in front of the Student Culture House (District 3) between 6-10pm every day. Image: Ansapsaigon . Chestnut cake It has a shell similar to a pia cake but is drier, the highlight is the toasted sesame covered on the surface and the chestnut puree. On the personal page, the account Kaiwaii.food shared: “The filling is quite dry, but still has the fatness and characteristic aroma from chestnuts”. The cake is not only suitable for children but also for adults when sipping with tea. Guests can visit the chestnut bakery on Nguyen Trai Street (District 5) or order through the app for door-to-door delivery. Image: Kaiwaii.food. Shrimp rice paper is the taste of childhood for so many people. Loan shop on Phan Dinh Phung street (Phu Nhuan district) is one of the few places attracting young people to buy this dish. Simple ingredients include rice paper served with onion fat, peanuts and dried shrimp, soft, seasoned and seasoned. Price from 5,000-10,000 VND/pack. Image: Samlacareview . How to fry crispy spiral potatoes for snacks at home Spiral-shaped crispy potato pieces are suitable for family members to enjoy at home. You can see how to do it below.

In addition, sweet corn also contains many minerals such as calcium, zinc, iron, copper, manganese… especially good for the development of children. To make baby corn milk, you should choose fresh, freshly cracked sweet corn for the best taste. Ingredients for making corn milk – Sweet corn: 2 corn – Condensed milk 1 tablespoon (if you like fresh milk, you can use 200ml but pay attention to reduce the corresponding amount of water during cooking) – Granulated sugar or rock sugar, jaggery (adjust according to taste) – Clean water Put the corn milk in the refrigerator to have the best taste when used. How to cook corn milk without separation, smooth and delicious Peel the corn, use a sharp knife to cut the kernels apart. Wash corn husks and silk, cob, boil with about 500-700ml water for 15 minutes. Then filter the residue, keep the boiling water. Put the corn kernels in the blender, add the hot corn water and puree. Bring the blended mixture through the sieve thoroughly, you can use a cloth to filter it again. Then bring corn juice to cook into corn milk (corn milk). Cook corn milk over medium heat to avoid foaming from the pot, stir gently with a spoon to avoid burning the pot. When it boils, add condensed milk and sugar to taste. Boil milk for about 5 minutes, then turn off the heat. Wait for the milk to cool completely, then pour it into a jar and place it in the refrigerator to make it taste better. The finished corn milk has a smooth yellow color, blending the aroma of sweet corn and milk. This is a delicious drink that ensures food safety and hygiene for children on hot summer days. How to make corn milk is very simple, moms can make it by themselves today!

How to choose delicious, standard lychee In order to choose good quality lychees, first of all, you must choose fresh fruits with branches that stick to the fruit and the leaves are still green. The branches of the lychee are small and flexible. Avoid buying fruits with brown spots (bruises) on the stem, they should not be bought because such fruits are prone to head worms. Ripe litchi has red-pink skin, round fruits, smooth spines. When touching the fruit, it must be soft but elastic, showing that the fabric is still fresh. If the lychee is soft and not elastic, it means that the fruit is overripe and not delicious to eat. If the good lychee will have a fragrance, you should peel 1-2 lychees to taste, lychee has thick pulp, small seeds and sweeter taste than hybrid lychee. How to make sugar soaked fabric How to soak your lychee Nguyen Thi Thu Huyen (living in Da Nang) is very simple, lychee meat absorbs sugar, cool but still retains the crispiness of the lychee. Ingredients for soaking 1 kg of sugar lychee: – 2 kg of fresh lychee – 800 ml of water – 600 gr of rock sugar (white sugar, jaggery) – 1 pinch of salt – Glass or porcelain jars for storage. Making Step 1: Buy lychee, cut the stalk, then wash and separate the seeds. Mix a basin of clean water with a little salt, separate where to soak the cloth to avoid darkening. After separating, rinse with clean water to reduce the salty taste, then drain. Step 2: Put 800 ml of water and sugar into the pot, stir until the sugar dissolves, then turn on the stove to boil the sugar water, then add the lychee. Wait for it to boil for 3 minutes. Step 3: Take a clean jar and put the pre-processed cloth into the jar, pour the sugar water into the jar and close the lid and wait for the cloth jar to cool completely and then put it in the refrigerator. Note: – Cloth canned as above can be stored in the refrigerator for 1 month. When needed, just open the jar and you have cool cloth water to use. When eating, scoop out the cup, break the ice, put it in. You can make tea and then add a few soaked cloths, the lychee is sweet and still retains its crispiness, the lychee juice is soaked with lychee flavor. Good luck!

Ka Tum cake shell is knitted from young palm leaves The first time I knew about Ka Tum cake, I suddenly thought of the fairy tales that my mother used to tell me in the past. They always attract listeners right from the title. And so is the Ka Tum cake. Looking at me pinching my lips, pronouncing the name of the cake according to the tone of the language of the Khmer ethnic group, artisan Neang Phuong laughed and explained: “In Khmer, Ka Tum means pomegranate cake”. This is a sacred cake, conveying the desire for a full, affluent and full life. So only on traditional New Year days such as: Chol Chnam Thmay, Bonh Dolta, Bonh Oc-om-bok… do the Khmer people make this cake to offer to heaven and earth. And only O Lam land in Tri Ton district still makes this kind of cake, so Ka Tum becomes a “rare, hard to find” specialty in the land of An Giang jaggery. Ka Tum cakes are meticulously perfected by artisan Neang Phuong Having been taught the craft of wrapping by her mother since she was a girl, up to now, artisan Neang Phuong has been attached to the Ka tum cake of his people for 40 years. Is it because of that, that in the whole O Lam commune, no one has ever surpassed her reputation of skillful hands and good bakers. In the process of making a cake, the hardest part is making the crust, which is introduced by artisan Neang Phuong as creating a unique characteristic for Ka Tum cakes. Ka Tum cake shell is made from young jaggery leaves, cannot be made of old leaves because old leaves will be hard and hard to bend, no fragrance and green color is too dark and unsightly. The leaves after being picked up will be washed, then peeled off piece by piece and begin the process of knitting into a pomegranate shape, with flowers blooming on top. The ratio of the cakes must be the same, not the big ones, the small ones, if carelessly tied, the cake will not have its shape. So it can be said that this is the most difficult and time consuming stage. Artisan Neang Phuong who won the gold medal in the Southern Folk Cake Festival 2016 “Make this cake, every step is difficult. Peeling is already difficult and elaborate, when it comes time to put the filling, it becomes even more difficult. Even though it’s difficult to make, I still like this cake very much, because it’s beautiful, small and cute, “smiling artisan Neang Phuong. Although she is proficient and familiar with her hands, because of the small shape of the cake, the mouth of the shell is narrow, so it takes a long time to put the filling inside, so she can only make about 100 cakes a day. In the past, the Khmer people often made Ka Tum cakes with Chol Ho sticky rice, which had a very fragrant growing time of six months and even soaked the rice overnight. Now, everything “payroll” in the cake has been simplified more or less, you can use regular sticky rice combined with white beans, sugar, salt and coconut milk. After wrapping the cake, people boil it for a period of 30-45 minutes depending on how big or small the cake is. When the cake is cooked, take it out, blanch it in cold water, and let it dry. Artisan Neang Phuong fervently passed on Ka Tum cake making to the young generation of O Lam When completed, Ka Tum has a light yellow color, the cake inside is not sticky, the sticky rice is soft, smooth and fragrant mixed with fatty panther coconut milk, making visitors from far away fall in love. It is because of that wonderful taste that in the Southern Folk Cake Festival held in 2016, Ka Tum cake won the Gold medal. Realizing that traditional cultural values ​​are being cared for and promoted again, in recent years, artisan Neang Phuong has devoted himself to teaching the recipe and how to make Ka Tum cakes to the young generation of O Lam, contributing part of preserving the identity and culture of the Khmer nation.

Lemongrass ginger juice provides vitamin C, can be used daily to promote health, support the treatment of stomach ulcers, rumored to help lose weight too. Light scented water with lemongrass, cool throat, sweet after honey, not harsh on ginger, anyone who doesn’t like strong smell can still drink it normally. Resources – 3 lemongrass plants – 2 liters of water – 2 lemons – Alum sugar (or jaggery) – Choose moderate ginger root, too big will not be fragrant. Making Step 1: Wash lemongrass, remove the outer rind, cut into chunks and smash. Thinly sliced ​​ginger Step 2: Add 300gr-350gr rock sugar with 2 liters of water until boiling. Add lemongrass and cook until boiling (5 minutes) Step 3: Boil lemongrass water thoroughly, then add ginger, let it boil for about 1 minute and then turn off the heat. Step 4: Add a little salt, after the water is less boiling, add lemon juice and stir well. It is possible to grate the lemon peel to drink it better, so when the water is boiling, about 30 seconds, turn off the stove (if you put the lemon peel in too early, the water will be bitter and difficult to drink). Let it cool for a while and then use it. If you like to drink it cold, let it cool, put it in a glass jar in the refrigerator, store it and use it for 7 days. When mixed, also add lemon, honey, lemon-ginger syrup like hot drink, add ice and it’s all good. This is also a very cool summer detox for the sisters to prepare for the summer. Good luck!

– Yellow sweet potato: 200g – Purple sweet potato: 200g – Tapioca flour: 150g – Pandan leaves (sticky leaves): 3-5 leaves – A small piece of ginger – A teaspoon of sugar (white or yellow sugar) – Palm sugar: 80g (adjust according to taste) – Black jelly powder: 30g – Coconut milk: 150 ml Potatoes have been peeled. 2. How to make sweet potato tea Step 1: Dissolve 30g of mist powder with 50ml of cold water, then add 240ml of boiling water. Then boil this mixture over low heat, add jaggery, stir until the mixture boils again, then turn off the heat. Next, pour the mixture into the mold to wait for the jelly to freeze, then cut into 1.5cm pieces. Step 2: Purple and yellow sweet potatoes are peeled, washed, and removed the head and tail of the potato. Next, cut the potatoes into slices 2-3 cm thick and then steam them in water for about 10 minutes. When you poke your chopsticks into the potato, it feels soft, the potato is cooked. Note that you should keep each type of potato separately to avoid mixing colors. Step 3: Put purple and yellow sweet potatoes cooked in 2 bowls, mash with a large spoon. Next, add 100g of tapioca starch to each type of potato, mix well with a spoon, then knead the dough and form it into bite-sized balls. During the kneading process, if the dough is dry, you can add more water, but note that each 5ml teaspoon should be added to avoid adding too much water to the dough. Step 4: Put the pot of water on the stove to boil until the water boils, then drop the potato starch balls into the boil. Ripe potato balls will float to the surface of the water. In order for the potato balls not to stick together, it is necessary to prepare a bowl of filtered water in advance with a few ice cubes added so that when the sweet potato is cooked, use a punctured ladle to pick it up and drop it into the bowl of water. Step 5: Put 150ml of coconut milk with 1 liter of water in a pot, add sugar and bring to a boil. While cooking, always stir. You can add glutinous leaves (washed, rolled up) and fresh ginger with sliced ​​peels to boil. Next, mix the remaining 50g of tapioca starch with a little water. When the coconut milk boils, add the flour mixture and stir until the mixture thickens. Step 6: When the pot of coconut milk boils, put the soft sweet potato in the pot, add 1 branch of pandan leaf and cook on low heat for about 10 minutes so that the tea is cooked and the aroma of pandan leaves rises. Step 7: Scoop the black jelly, purple sweet potato, yellow sweet potato into a bowl, then pour coconut water on top and enjoy. Sweet potato tea. 3. Some notes when making sweet potato tea Sweet potato soup is one of the easiest teas to cook. However, to make the sweet potato soup more delicious, you need to note a few things: First, it is necessary to choose to buy fresh, soft, and not damaged sweet potatoes. If fresh sweet potatoes are not available, they can be substituted with potato flour. In the combination ingredients, in addition to jelly, there are many other ingredients to make your tea more special such as red beans, black beans, green beans, … You can eat this tea while it is still hot or add ice as you like. Can be served with pearls or add a little roasted sesame for more flavor. Sweet potatoes are very good for health because they contain many nutrients and vitamins. Cooking sweet potato soup is also very simple. Wish you success in cooking sweet potato tea! Phuong Anh (Synthetic)

What to play in Chau Doc Mount Sam : The most famous mountain in the West. Covering an area of ​​about 280 hectares, 241 m high, Sam Mountain is covered with shady trees all year round. In summer, the red color of the phoenix is ​​added, nestled in the surrounding canals. Sam Mountain has an extremely rich system of temples, pagodas and caves, creating a beautiful landscape among the rich plains. In addition to the system of temples and pagodas, Sam mountain is also attracted by its majestic natural beauty. Photo: Hai Trieu. Cam mountain: Also known as Thien Cam Son, about 37 km from Chau Doc. This is the highest mountain in the Mekong Delta. Cam Mountain attracts visitors by its majestic natural scenery, cool air and many unique architectural works such as Bo Hong Palace, Maitreya Buddha statue… In addition, visitors also have the opportunity to participate in climbing activities, exploring caves or bathing in streams in Cam Mountain. The unspoiled landscape and quiet space in Cam mountain attract tourists. Photo: House of clouds. Chau Giang Cham Village: One of the famous Cham villages in An Giang, Chau Giang is famous for its Muslim activities and beliefs in cultural life. In particular, here still preserves traditional customs and practices in the style of stilt houses in the river region. Coming here, in the quiet countryside space, visitors can experience canoeing, weaving, learning about culture through hundred-year-old stilt houses and majestic mosques. Beautiful cathedrals in Cham village. Photo: Hoai Thu Pham. Tra Su Melaleuca forest : About 30 km from Chau Doc, the forest is a great eco-tourism destination with many rare animals. Coming here, visitors move on wooden boats drifting along the water, immersed in the shade of Melaleuca trees. The attractive and unique natural scenery along with a quiet space help visitors forget the chaos of the city. Poetic Melaleuca forest in the flood season. Photo: Phuong Mai Nguyen. Chau Doc floating village : A typical symbol of river culture, where people build wooden raft houses to live. Each house usually consists of many fish rafts around, creating a large and cool space. Here, people mainly use boats and ships to serve their travel and fish farming activities. Coming here, visitors can also sit on a boat to visit the village of fish farming in cages, learn about life floating on the river, and enjoy delicious dishes right on the raft. Unique floating village in Chau Doc. Photo: Phu Tan. What to eat in Chau Doc? trumpet noodle soup: A unique noodle dish of Chau Doc region, cooked with coconut milk. In terms of processing, this dish is similar to curry noodles, the difference is in the use of fish. Because this dish is difficult to cook well, with the right taste, there are very few places to process it to serve diners. In Chau Doc, there are only 2 places selling vermicelli noodles. The famous vermicelli noodle shop near Chau Doc market. Photo: Phong Le Thanh. Jaggery beef cake: An Giang is known as the land of jaggery trees, so it is not difficult to understand when the jaggery beef cake becomes a specialty of this land. Golden cake, the fatty aroma of coconut milk mixed with jaggery make visitors impressed. Delicious jaggery beef cake is a specialty of Chau Doc. Photo: PN PN. Types of fish sauce : Along with jaggery beef cake, fish sauce is one of the famous specialties of Chau Doc. Visiting Chau Doc market, visitors cannot help but be overwhelmed by the variety of fish sauce here. From snakehead fish sauce, Thai fish sauce, peg sauce, choke sauce, trout fish sauce, to ba Khiet fish sauce… the fish sauce stalls exude a distinctive smell, placed on clean, attractive high shelves. But the fish sauce stall attracts diners in Chau Doc market. Photo: Phuong Toan Nguyen. Sam mountain beef 7 dishes : Beef from That Son is famous for its softness and deliciousness, which is an interesting choice for diners when coming to Chau Doc. Here beef will be processed into 7 dishes to serve diners in turn, including: Beef dipped in vinegar, spring rolls, beef rolled with fish fat, beef with guise leaves, beef satay, beef steak and porridge cow. Beef 7 dishes of That Son region bring an interesting culinary experience to diners when coming to the West. Photo: Khanh Linh.

Couple uttering love Located not far from Ba Den mountain, Khedol field is located in Thanh Dong hamlet, Thanh Tan commune, Tay Ninh city, known to many people for its cool, windy and peaceful green rice fields. In the middle of the field is a couple uttering legendary love. Photo: HONG GIANG In the middle of the field is a couple uttering legendary love. Khedol, also known as Wind Field, because this place is blocked in the East – West direction of the great range of Ba and Heo mountain populations. From the two sides of the mountain, the wind blows into the field all year round without rest. Most of the people living here are Khmer people, they named this field Wind, because Khedol in Khmer means Wind. Speaking of the pair of love palm trees, no one in Tay Ninh does not know the beauty of this legend. People here do not know who planted this pair of jaggery and since when. Elderly people who have lived around the fields for a long time said that when they were born, they saw this pair of trees present. Around the beginning of 2017, photographer Ha The Bao (Member of Tay Ninh Culture and Arts Association) accidentally caught a couple of Kvan jaggery standing tall, intertwined in the middle of Khedol field. Sunset and sunrise photos here appear one after another. Many photographers from all over the country also come to hunt for beautiful moments of this love legend. Since then, this place has gradually become the ideal check-in and photo-taking spot for many young people, even creating a trend on social networks to attract a large number of tourists when coming to Tay Ninh. This place has gradually become an ideal check-in and photo-taking point for many young people. Photo: HONG GIANG Most recently, in the first Baden Mountain Marathon held in Tay Ninh, runners at the distances of 21km and 42km have experienced and “chilled” this route. Many people said that because they loved the scene of Khedol double jaggery, they returned to Tay Ninh, to run, to see Khedol Suoi Da road on the side of Ba Den mountain. Revive the jab couple However, recently, after just one night of rain and storms, one of the two love palm trees had to collapse, leaving a lonely tree standing in the middle of the field. The fallen tree has its trunk cut off, lying on the other side of the tree. Many people feel sorry for their car when they see a fallen tree with its trunk cut off and lying on the other side. Photo: HONG GIANG Immediately after that, the online community continuously posted status lines of regret, grief, and pain when the image of the love palm tree was no longer available. Many hope the tree will be saved and as beautiful as before. Tay Ninh people and nature lovers have expressed their love for such cute trees! One of the two love palm trees collapsed due to a thunderstorm. Photo: HONG GIANG On the morning of May 7, the people in Khedol and the owner of the land (a field with a jaggery couple) and the Tay Ninh city government worked together to rebuild the palm tree with the support of Tay Ninh Sun Company. (Sungroup Tay Ninh). The palm tree seems to be revived. The strangled body is bundled, then used iron to support, brace the tree to stand against the tree next to it, which is still standing. Tay Ninh residents once again expressed their gratitude to those who have made efforts to revive the palm tree. After the restoration, the love palm tree will no longer be as beautiful as the original, but the original cultural value of the love palm tree couple will forever become a memory of each Tay Ninh people. The resurrection of the tree depends on the consciousness of each person when coming to check-in here. Don’t try to climb the tree to get a nice bunch of photos, but create more weight for the jaggery couple. Still know that nothing is forever, not even everything in this world, even if it’s love, but it’s still fun to be together every day. After a stormy day, this jaggery couple is still standing in the middle of the Khedol wind field! People are researching how to revive a fallen palm tree. Photo: HONG GIANG The process of rebuilding the tree. Photo: HONG GIANG The body that was strangled was bundled, and then used iron to support it. Photo: HONG GIANG The jagged couple has been reconstructed. This pair of trees is considered by Tay Ninh people as a symbol of love. Photo: HONG GIANG

INGREDIENTS FOR POTATO COOKING – Yellow sweet potato: 250g (excluding the skin, about 1-2 tubers); – Purple sweet potato: 250g (excluding the skin, about 1-2 tubers); – Tapioca flour: 200g; – Pandan leaves (sticky leaves): 3-5 leaves; – Ginger: 1 thumb-sized piece; – Salt: – ½ teaspoon of salt; – Granulated sugar: 1 teaspoon (white or yellow sugar); – Palm sugar: 80g (adjust according to taste); Mist black jelly powder: 30g. HOW TO MAKE TAIWAN POTATO POTATO Step 1: Cook black jelly with dew Put 30g of black jelly powder in a pot and soak it with 300ml of water for about 30 minutes, then put the pot on the stove and cook on medium heat until the jelly powder boils, reduce the heat, add 20g of jaggery, stir well. Let it boil for another 3-4 minutes so that the jelly powder is cooked, then turn off the heat. Remove the jelly into the box, let it cool, when the jelly solidifies, cut into 1.5cm pieces. Step 2: Prepare potatoes – Sweet potato peeled, washed, cut into pieces and steamed for about 10 minutes, poke the chopsticks into the potato and find it soft, it is cooked. Remember to keep each type of potato separately so that the color is not mixed. Step 3: Create a shape of sweet potato – Put the steamed sweet potatoes in a bowl, while the potatoes are still hot, use a large spoon to mash the two types of sweet potatoes into 2 different bowls. Then slowly add 100g of tapioca starch to each type of potato, mix well with a spatula, then use gloves to squeeze the dough into a homogeneous mass. If you find that the powder is dry, you can add more water, note for each 5ml teaspoon to avoid adding too much water and the dough is pasty. – Divide the dough into small dough balls, then cut them into long fibers, then cut them short into 1.5-2cm long potato sticks. The parts of dough that have not been made, remember to cover so that the dough does not dry. Step 4: Boil the sweet potato balls Put the pot on the stove, put in 1 liter of cold water, bring to a boil, then drop the tapioca balls into the boiling water, the tapioca balls will float for another 2-3 minutes until the potatoes are soft, then take them out and put them in a bowl of water Drop some ice cubes. Then take the purple and yellow potatoes out into separate bowls, add ½ teaspoon of sugar to each bowl, mix well. Step 5: Boil sugar water Put the pot on the stove, add 300ml of cold water, stir in jaggery until dissolved, bring to a boil, then drop the sticky rice leaves (washed, rolled up) and sliced ​​fresh ginger and cook for another 5 minutes. turn off the stove. Present: Display a bowl of black jelly, purple sweet potato, yellow sweet potato, top with sugar and enjoy. This summer dish can be served cold to enhance its taste, and can be served with pearls for added flavor. You can make potato flour once and then store it gradually by after cutting and shaping the flexible potato balls in step 3, rub them well with a little tapioca starch and then put them in the freezer to freeze. When needed, take it out to defrost and then proceed to the next steps, the potatoes are still soft and fragrant as usual. Wish you success in cooking Taiwanese sweet potato soup!

Amok is a famous traditional Cambodian dish and is a symbol when it comes to the culinary quintessence of the golden pagoda country. Amok steamed fish combines many ingredients such as fish, palm sugar, coconut water, and soaked fish sauce to create a unique flavor for the dish. The main ingredient used to make this Cambodian specialty is snakehead fish or catfish, but the most delicious is still fruit fish because these fish have a lot of meat, less bones, and fish are not broken. Besides, the dish also includes other ingredients such as khong, coconut milk, eggs, palm sugar, prohock fish sauce and a few leaves (or leaves) to create color or flavor for the dish. Especially to cook this dish must have all the ingredients because without any kind of flavor, there is a lack of originality. The way to make the Amok steamed fish dish is also quite sophisticated and complex. The first is mango, beef sauce, sugar and eggs, beaten into a mixture, turmeric powder, cooked for a viscous consistency, attractive colors. Clean fish, remove the intestines and wrap the whole piece of fish into this mixture, add a few leaves and wrap it with banana leaves and steam. Before serving, people will add a scoop of coconut milk and a few slices of chili to make Amok steamed fish more fragrant. A fragrance mixed with coconut milk, chili, fish sauce, extremely attractive sugar smell makes you want to eat immediately. Peeling off the banana leaves emits a smoky and scent smell. Try a bite, anyone will be fascinated by both the taste and the taste. It is a little taste of fish, the aroma of banana leaves, the pulp of eggs and a little fat of coconut milk, the sweet sweetness of palm sugar is extremely strange. The golden color of turmeric and other cooking ingredients gives the Amok steamed fish a very beautiful color. This dish is better when eaten while still hot and must be eaten with glutinous rice and a glass of palm leaf wine that is really “extreme”. Amok steamed fish is a typical Cambodian dish not only appearing in daily meals but also in luxury restaurants. When enjoying this dish you must also slowly, slowly eat each piece so that the delicious flavors gradually dissolve in your mouth. That way, one can fully feel the quintessential, wonderful combination of two seemingly unrelated ingredients: fish and coconut. Photo: IT. Invite readers to watch the video “Fluttering the price of 1 million only a few dishes, not both rice and sticky rice”. Source: VTV TSTC.

The palm fruit grows in clusters, resembling coconuts but smaller. The female palm leaves fruit from 50 to 60 per tree, while the male palm has no fruit. (Photo: Vu Sinh / VNA) Jaggery is a precious gift from mother nature to the Seven Mountains region of An Giang, not only enriching the produce here, but also contributes to a very simple and poetic beauty. (Photo: Vu Sinh / VNA) The juice of jaggery can be used as a very delicious beverage, this water has a fragrant, sweet taste that is favored by many people. But the main product made from this juice is palm sugar. (Photo: Pham Hau / VNA) On the top of the jaggery tree, there are many flower hoses, people often cut the shower, then use a bamboo stick to clamp it, tie the tube to the top of the flower cluster to catch water. (Photo: Vu Sinh / VNA) The palm tree is mainly for drinking water or for making sugar. (Photo: Vu Sinh / VNA) Jaggery rice (pulp) used to eat with water from the palm of jaggery is a very good and nutritious beverage. (Photo: Vu Sinh / VNA) Palm juice is not obtained from the fruit, but is harvested from the flower of the plant. The water has a mild sweet taste, served with white opaque, fragrant, fatty, without added sugar, ice still creates a cool feeling, is a very good and nutritious beverage. (Photo: Vu Sinh / VNA) Jaggery rice (pulp) used to eat with water from the palm of jaggery is a very good and nutritious beverage. (Photo: Vu Sinh / VNA) The magnificent palm trees among the vast green fields in Tinh Bien. (Photo: Pham Hau / VNA) Harvesting jaggery requires good health and hardship. (Photo: Pham Hau / VNA) The profession of climbing the palm tree is called the profession “eating rice on the ground, working in the sky” requiring health and hard work. (Photo: Pham Hau / VNA) The rows of green jaggery, reaching high in the middle of the field, smeared with new rice smells. (Photo: Pham Hau / VNA) In the afternoon sun, the rows of palm trees are silhouetted against the sky, bringing a sad look but a strange charm. (Photo: Pham Hau / VNA) Jaggery is a straight tree, with an average lifespan of up to 100 years and can reach up to 30m. (Photo: Vu Sinh / VNA) Palm trees are planted with seeds and are suitable for dry hills and mountains. After 20-25 years of planting, the mature tree is 5-7m high, has a trunk diameter of 30-40cm, and leaves are long and green like coconut leaves. The Khmer plant a lot of jaggery in the garden and back home for drinking water, baking or making sugar for domestic use. (Photo: Vu Sinh / VNA) The palm fruit grows in clusters, resembling coconuts but smaller. (Photo: Pham Hau / VNA)

Chairman of Provincial People’s Committee Nguyen Thanh Binh (second, from right) visits OCOP booth A lot of visitors came to OCOP Festival Total sales at the festival reached about 20 billion. Along with the OCOP products of An Giang (Thao An black musk tea, Kim Loan snakehead, Vuon Ba Ba sticky mango, Tran Gia palm sugar, Tien Anh almond cake …), many OCOP products and specialties provinces with high sales volume, such as: Co Hoan rolls (Dong Thap); sausage Kim Hue (Long An); Dak Lak coffee; cocoa powder, coconut candy, coconut fiber, coconut nectar of Tra Vinh; Soc Trang pia cake; Bac Lieu dried shrimp; The whole family, Lang So vermicelli (Quoc Oai), Ba Vi milk cake, incense of Xa Kieu incense craft village, Bac tea, Tam That herbs of Hanoi; Tay Ninh rice paper; Ca Mau fish ball; products processed from lettuce, fish lettuce and celery in Lam Dong … OCOP Products Festival and typical goods of provinces and cities in 2021 attracted nearly 150 booths of businesses, cooperatives, production establishments, craft villages of 24 provinces and cities in the country. This is the first event to be held in An Giang.

Sea mushrooms are quite new, many people do not know. If you first hear the name, many people will immediately think of a fungus growing in the sea. But in fact it is a familiar seafood of fishermen in the sea, delicious, crunchy and lumpy. Recently, sea mushrooms are actively sold on the “internet market”, many women are curious to buy them as a drink because they are quite new. Thanks to that, people trade off a few weights every day. The retail price of sea mushrooms is 220,000 VND / kg, while the wholesale price is 165,000 VND / kg. The people of Ha Thanh bought the fancy squash and brought them to cook The pumpkins have eye-catching shapes and colorful colors. Pumpkin is a nutritious fruit, available all year round at a relatively low price. Small pumpkins usually weigh about 1 kg / fruit, average 2-5 kg ​​/ fruit, some weigh up to 10 kg / fruit. In fact, many varieties of pumpkins are even weighing up to a few pounds. However, recently, the market has appeared super strange squash with different shapes and colors. Notably, these squash have a very small weight, from 150-300 grams / fruit. According to the seller, it is baby squash, originating from abroad, newly imported to Vietnam and cultivated as pumpkin. With its unique shape and unique color, pumpkins attract Ha Thanh people to buy and play, even though they are expensive, 5-10 times more than pumpkins. Someone spent millions of dong to buy this fruit to decorate it, then leave it for a few months when he was bored and brought it to cook. The fancy ‘innovative wax coconut coconut’ of a 25-year-old boy in Tra Vinh According to Lao Dong newspaper, wax coconut is known as one of the famous specialties in Cau Ke district, Tra Vinh province, but most of them are only sold in raw form, wrapped in a net. Recently, this specialty has been ‘put on’ a new look called “innovative wax coconut” thanks to the startup idea of ​​Mr. Nguyen Hai Au (25 years old, living in Cau Ke district). The process of creating ‘innovative’ waxy coconuts is not too complicated but requires a lot of work. The stages of peeling, peeling, creating base, polishing are all done by hand. According to Mr. Au, the beautiful form and the convenience of ‘innovative wax coconut’ will create a more delicious taste. In particular, users can reuse the spoon to make convenient widgets. Ancient tomb with floating old vein, fancy lump Mr. Nguyen Van Xuyen (Hau Giang) owns a mausoleum with a size of 4 people who can’t hold it. Different from the usual body of the mausoleum, this tomb has a very different appearance when there are many beautiful and fancy lumpy spots around the base. Ancient tomb of rare and precious (Photo: Dan Tri) “This root I spent more than 300 million to buy it from a friend … To many people this mausoleum is no different from an ordinary tree. But for those who know wood, the value of this tree. not trivial, because in the Mekong Delta, it is very difficult to see the original with such a mausoleum “, Mr. Xuyen said on Dan Tri Newspaper. Not only has an impressive appearance, but the inside of the steering wheel is also equally interesting. The body was completely hollow and could accommodate a single person. The wood fibers have a strange shape like stalactite in a cave. Porcelain garden has “1 no 2” in Sa Dec flower village Dong Thap newspaper said that over the past 20 years, with his passion for porcelain flowers, Ngo Dang Lam (living in Tan Thanh hamlet, Tan Quy Tay commune, Sa Dec city) has collected and owned dozens of terracotta plants, The value of each tree is up to hundreds of millions VND, forming a porcelain garden with “1 no 2” in Sa Dec Flower Village. According to Mr. Lam, in his garden there are about 30 porcelain stumps, all of which are Anh Duong porcelain, each tree is decades old. In which, there are 4 porcelain stumps with relatively symmetrical shape, each tree is more than 50 years old, the canopy diameter is more than 11m (about 6 new people embrace the crumpled tree), each tree’s height is about 3m. In particular, the porcelain plants here are also highly appreciated by the floating roots of the pots with very fancy shapes, especially these porcelain trees are always full of flowers, creating more attraction to the viewer. Unique communal house from the smallest mahogany wood in Vietnam Dinh Huu Bang (in Huu Bang commune, Thach That district, Hanoi) is not only famous for its precious relics but also for its special artistic architectural value. Village communal house from Vietnam’s smallest mahogany The house of artist Phan Lac Hung (67 years old) is right next to the communal house, so his whole life has been attached to this ancient temple. He always holds in his heart a special love for the communal house. That sentiment prompted him to implement the “micro version” wooden house model Huu Bang. He spent 5 years conceptualizing and crafting models of ancient communal houses with high precision, delicate details. Mr. Hung’s wood and aluminum work has reached a level of sophistication that is nearly 80% of the original version from the smallest details. Many people asked to buy the works at high prices, but Mr. Hung said he would not sell. Turn palm leaves into beautiful and strange pictures According to Dan Viet Newspaper, an artist in the Bay Nui region, An Giang province has turned what seemed to be very trivial, jaggery leaves, into vivid, colorful art paintings, enriching the art line. , loved by customers nationwide. That is artist Vo Van Tang (78 years old, living in Nui Sap town, Thoai Son district). The palm tree is a typical tree in the Seven Mountains region. But before that, Mr. Tang as well as many tourists only knew that jaggery is a culinary specialty because palm juice, rice has a very special taste. Since learning about this plant, Mr. Tang is very interesting to know that the palm leaves are not damaged and the leaves are not damaged by termites and rodents. When discovering the miraculous use of jaggery, Mr. Tang explored and used it as materials for composing pictures and pictures. Mr. Tang shared, he drew over 200 types of palm paintings with all different models, including themes of Uncle Ho, Uncle Ton, village landscape paintings, animal paintings, … The famous product is the painting of Uncle Ho’s will, reaching the Guinness Vietnam record. Up to now, he has produced tens of thousands of palm leaf pictures. Mr. Tang’s jaggery line is rated 4-star OCOP product rating. Hanh Nguyen (Synthetic)

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Damnoen Saduak is said to be one of the famous and attractive tourist destinations in Thailand. Historically, Damnoen Saduak was essentially the name of a canal dug during the reign of King Rama IV by the soldiers and people of Rajburi province, Samutsakorn and Samutsongkram directed by Phayasrisuriyawong, the Minister of Defense. In days without rivers, traffic is almost inconvenient; King Rama IV, with great concern for the country’s future economic development, eventually dug a canal to connect the Taachin River in Samutsakorn Province and the Maklong River in Samutsongkram Province.

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Bangkok city may be too popular with tourists. However, not everyone knows how to experience an ancient and long-standing “real” Bangkok.

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In addition to the busy commercial centers, the night markets full of goods and necessities, Bangkok’s “shopping paradise” is also famous for its floating market, the most impressive of which is – Damnoen Saduak Fair .

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Damnoen Saduak is a floating market that does not take place on a river, but is lined up on the canals of the district of the same name, 105 km southwest of Bangkok, Ratchaburi province. This is considered a quite crowded market with diverse goods. The market is not only a tourist attraction but also a place where visitors can buy souvenirs as well as explore the beauty of Thai life on the canals.

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Damnoen Saduak Floating Market is located along the 10-meter wide canals that flow into the river. Both buyers and sellers move by canoes slowly, on boats full of spices, fruits, vegetables, meat, fish … Image of an elderly man with a wrinkled face wearing a boat. Traditional conical hats made of palm leaves are of great interest to people.

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Damnoen Saduak is one of the oldest floating markets in Thailand. The first priority is to serve tourists, the trade of people mainly takes place from 6am with agricultural products and essential goods every day. 8:00 am is the time when the stalls serve food to visitors. You can take a boat ride or take a walk along the riverbank to observe the bustle on the river.

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For those who love the country and the people of Thailand, they understand that cuisine plays a very important role in Thai culture. When visiting the floating market, you will see a lot of mobile stalls selling from fresh fruits, traditional dishes such as tamarind, Thai food, roast meat to other delicious dishes such as cool Western ice cream.

The small and elongated boats loaded with the high and low canoes on the canal almost caused congestion. There are people who buy all kinds of goods from the shore to the boat and plug the pole to receive money and deliver the goods bought to customers.

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Although it is only a short canal, trading activities on the river are still extremely active and busy. The two sides of the canal are also bustling markets, bustling and crowded, full of colors, full of flavors with stalls selling clothes, fruits, spices … at affordable prices.

Damnoen Saduak Floating Market is crowded with foreigners eager to learn and enjoy a few rounds through the floating riverside villages.

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As the boat wove through the small canals and poured into the big rivers weaving through the lovely riverside villages, the scene appeared peaceful.

The canal that created the floating market was formed in 1866 at the request of the king to facilitate the move here. The floating market started operating in 1967 and until now this place is always full of tourists from all over.

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Resources (4 servings)

Duck eggs: 10 fruits

Fish sauce: 3 tbsp

• Tamarind juice: 3 tbsp

• Cornstarch juice: 1 tbsp

• Palm sugar: 50gr

• Onions: 10gr

• Scallion: 5gr

Doing

Step 1: In a pot of boiling water, add 1 tablespoon of salt, wait for the water to boil, then add 10 duck eggs to the boil for 6 minutes. Taking the egg out and soaking it in a bowl of ice cold water can make it easier to peel.

Step 2: In the hot oil pan, add 10g of dried chili to the pan and fry it, then take out.

Continue to add 10 shelled duck eggs and fry the cashew, then take out to drain the oil.

Step 3: To make tamarind sauce: add 100ml of filtered water to the pot, continue to add 50g of pure palm sugar to melt the sugar, then add 3 tablespoons of fish sauce, 3 tablespoons of tamarind juice, stir until boiling, then add 1 tablespoon. Cornstarch broth, stir the mixture to thicken, then turn off the heat.

Step 4: Cut the fried duck eggs in half, place in a plate and then sprinkle the tamarind sauce on top, sprinkle with scallions, scallions and dried chili.

Step 5: Duck eggs are fried golden, outside the crunchy crust, inside the rich yolk soaked with sweet and sour tamarind sauce, what better to use hot with white rice.

Let’s make and enjoy the tamarind egg peach dish today.