Although it is a cake, in fact, silkworm cake looks very similar to vermicelli because it has a shape similar to the vermicelli with chopsticks in the North. However, considering the origin of the name, chin cake is similar to banh thu in the Central region, meaning "named after face", not due to any historical origin.
The question mark on the cake is called the question mark, while the silkworm cake looks bulky and supple like a silkworm, so it is called the silkworm cake. There are also regions like Dong Thap called Banh Trai, but that is just a matter of language, so reading silkworm farms is a matter of language.
Going to any market in the West, whether in the city or the countryside, whether it is flooded with water or fixed on the shore, we can find the skin-fried mulberry cake that is both fatty, refreshing, sweet, salty, and delicious without causing fullness.
This is a very popular snack, consisting of only silkworm cakes and skinned pork skin mixed with rice ear. These are the 2 main ingredients, creating the name of the dish. The accessories are the dried bean sprouts, cucumber (small pickles), herbs, carrots, radishes (all chopped with small strands) then sprinkled with coconut milk and a little salty fish sauce, mixed together and eaten.
Besides skinny silkworm cakes, another popular dish is colorful silkworm cakes, closer to the concept of candy. This sweet potato cake (cassia) is associated with the childhood of Western residents because it is a rustic and attractive gift from the countryside.
The potatoes are peeled and mashed, drained, mixed with sugar, condensed milk, energy powder and coconut milk, vanilla scent to make a thick, sticky mixture, then mixed with coloring ingredients such as pineapple leaves (blue), brocade leaves (purple), gourd (yellow), and ginger (orange).
After steaming, the cake is cut into strands, then a shirt made with grated coconut rice, sprinkled with roasted peanuts and sesame, creating an eye-catching dish that is both chewy and chewy, has a rich and slightly sweet taste, and a fragrant aroma of sesame. A pack of kimchi wrapped in banana leaves like that is a familiar gift from mothers to their children at home.
However, to become a culinary symbol, spicy silkworm cake must be mentioned. Not only a dish, spicy chinese cake is also a story about culture, about the ingenuity of the people of the West wrapped in each soft, chewy noodle and unforgettable spicy flavor.
Spicy chin cake is a rustic specialty but requires a elaborate processing process from flour making to processing sauce and soursop. To make delicious noodles, you must choose delicious rice, not too sticky or too dried, usually old-season rice to make the noodles naturally chewy.
The rice is soaked thoroughly overnight, then ground into fine powder by stone mortar, thereby creating a smoothness and characteristic flavor. After being ground, the rice flour will be mixed with water in a ratio, stirring over low heat until the flour thickens, forming a smooth sticky block.
Mix the rice flour with water in a certain ratio and then simmer over the fire until the thick mixture is collected in the form of a lake. When the pond has cooled, sprinkle a layer of dry flour and then form the fibers into pieces, then steam until done. The cake noodle stage is the soul of spicy rice paper.
First, sprinkle a thin layer of dry flour on a large tray to prevent sticking, then use your hands to drizzle each piece of flour into large pieces about half the size of a little finger. This process requires uniformity and technique to keep the cake fibers unbroken, have moderate toughness and a uniform shape.
Although it takes a lot of time and effort, this manual method has created delicious, soft, tough silk cakes that are difficult for machines to match. Obviously, the technique of making chin cake is very different from the method of making vermicelli, although creating similar products.
In spicy chili cake, it is divided into two ways: Spicy chili with chicken curry and spicy and spicy chili cake. Chicken curry cake brings an attractive spicy and aroma, while spicy and spicy chili cake impresses with its sweet meat and fatty fat mixed in the mouth.
However, the soul of spicy silkworm cake lies in the spicy sauce with the strong smell of curry. To make a characteristic rich curry sauce, people have to roast spices such as cloves, assault, turmeric powder, cinnamon, dried coriander and dried chili until fragrant and then puree until smooth.
Then, mix this spices with coconut milk to cook with chicken, chicken breast, chicken blood or sour taste to help the curry flavor absorb into the meat. When cooked, curry sauce must be golden brown, smooth, fragrant with the characteristic curry smell and spicy taste.
The pot of curry sauce is always simmered on the stove to keep the steamer boiling to keep the heat needed for the spicy silkworm cake. Cold sauce or sauce that is too thick or too salty due to overheating all ruined the quintessence of this dish. Therefore, at spicy silkworm cake shops in Ca Mau or Dong Thap, I always see the attention of the restaurant owner when boiling the sauce.
Spicy chin cake is served on a plate or bowl of shrimp. The silkworm cake is placed first, then the bean sprouts, basil, lettuce, blood, spring rolls and chicken or a few soft-boiled pills are placed on top. Next, pour a thick, hot curry sauce, filling a plate of rice with all the ingredients to eat with it.
A full plate of spicy chinese cakes with wavy curry sauce, mixed in each fiber of the cake. When eating, squeeze in a little lemon or kumquat (kstick) and then take a chopstick to stir the cake, absorbing the flavor of the sauce. The spicy, hot taste of curry with the fatty sweetness of chicken or sour taste combined with the deliciousness of silkworm cakes will defecate diners.
