Comments on: Taste the Rainbow http://gastronomyblog.com/2007/10/31/taste-the-rainbow/ My boyfriend likes Astronomy. I prefer Gastronomy. Fri, 25 Jul 2008 06:10:55 +0000 http://wordpress.org/?v=2.5.1 By: Hai http://gastronomyblog.com/2007/10/31/taste-the-rainbow/#comment-111 Hai Fri, 04 Jan 2008 19:53:11 +0000 http://gastronomyblog.com/2007/10/31/taste-the-rainbow/#comment-111 The purple colour is 'La cam' which are leaves that produce a very nice perfume and colour. My grandmom used to have these plants in her garden. The purple colour is ‘La cam’ which are leaves that produce a very nice perfume and colour. My grandmom used to have these plants in her garden.

]]> By: Andrea Nguyen http://gastronomyblog.com/2007/10/31/taste-the-rainbow/#comment-116 Andrea Nguyen Fri, 02 Nov 2007 16:03:49 +0000 http://gastronomyblog.com/2007/10/31/taste-the-rainbow/#comment-116 The xoi vendor likely had some of the actual beans and la cam in the sticky rice but added a touch of brilliance. The xoi vendor likely had some of the actual beans and la cam in the sticky rice but added a touch of brilliance.

]]> By: Gastronomer http://gastronomyblog.com/2007/10/31/taste-the-rainbow/#comment-112 Gastronomer Thu, 01 Nov 2007 05:43:57 +0000 http://gastronomyblog.com/2007/10/31/taste-the-rainbow/#comment-112 Serge - thanks for the plug. Send Jersey my love. -- Andrea - I had a feeling the colors were artificial, but there are some brilliant shades in nature so I wasn't positive. I'll be on the look out for the real deal. Serge - thanks for the plug. Send Jersey my love.

–

Andrea - I had a feeling the colors were artificial, but there are some brilliant shades in nature so I wasn’t positive. I’ll be on the look out for the real deal.

]]> By: Andrea Nguyen http://gastronomyblog.com/2007/10/31/taste-the-rainbow/#comment-114 Andrea Nguyen Wed, 31 Oct 2007 21:49:03 +0000 http://gastronomyblog.com/2007/10/31/taste-the-rainbow/#comment-114 The purple sticky rice doesn't come from the rice itself. Black (purple) sticky rice, called nep than, in Vietnamese, cooks up ebony colored. What you've got here is xoi la cam. La cam are a particular kind of leaf that bleed purple when you cook it. Xoi vendors cook the leaf in water and use the resulting purple cooking water to color the rice. Regular long-grain sticky (glutinous) rice was used here. The yellow rice, xoi vo, comes from a coating of ground mung beans (dau xanh). Definitely, these are artificially enhanced versions. Nice blog, Andrea The purple sticky rice doesn’t come from the rice itself. Black (purple) sticky rice, called nep than, in Vietnamese, cooks up ebony colored. What you’ve got here is xoi la cam. La cam are a particular kind of leaf that bleed purple when you cook it. Xoi vendors cook the leaf in water and use the resulting purple cooking water to color the rice. Regular long-grain sticky (glutinous) rice was used here.

The yellow rice, xoi vo, comes from a coating of ground mung beans (dau xanh). Definitely, these are artificially enhanced versions.

Nice blog,

Andrea

]]> By: Serge Lescouarnec http://gastronomyblog.com/2007/10/31/taste-the-rainbow/#comment-113 Serge Lescouarnec Wed, 31 Oct 2007 21:37:14 +0000 http://gastronomyblog.com/2007/10/31/taste-the-rainbow/#comment-113 Mentioned your favorite breakfast item on 'Serge the Concierge' today. Here is the link to my story http://www.sergetheconcierge.com/2007/10/sweet-soup-and-.html I took the liberty to borrow one of your photos as an illustration. A bientot Serge 'The French Guy from New Jersey' Mentioned your favorite breakfast item on ‘Serge the Concierge’ today.

Here is the link to my story
http://www.sergetheconcierge.com/2007/10/sweet-soup-and-.html

I took the liberty to borrow one of your photos as an illustration.

A bientot

Serge
‘The French Guy from New Jersey’

]]> By: Gastronomer http://gastronomyblog.com/2007/10/31/taste-the-rainbow/#comment-115 Gastronomer Wed, 31 Oct 2007 11:01:42 +0000 http://gastronomyblog.com/2007/10/31/taste-the-rainbow/#comment-115 Back in America I'd shun artificial coloring, but since time is precious in Vietnam---pass the Yellow 5 ;-). Back in America I’d shun artificial coloring, but since time is precious in Vietnam—pass the Yellow 5 ;-).

]]> By: pizzamuncher http://gastronomyblog.com/2007/10/31/taste-the-rainbow/#comment-117 pizzamuncher Wed, 31 Oct 2007 07:52:51 +0000 http://gastronomyblog.com/2007/10/31/taste-the-rainbow/#comment-117 The purple xoi should come from "whole grain" sticky rice (http://lafang.mikemina.com/index.php/2006/06/26/bubur-pulut-hitam-black-glutinous-rice-porridge/) and the yellow one is made by coating sticky rice with mashed mung bean. However, people often use food colouring which make the xoi having bright, unnatural colour like those pictures. The only way to have 100% natural xoi is cooking it at home :) The purple xoi should come from “whole grain” sticky rice (http://lafang.mikemina.com/index.php/2006/06/26/bubur-pulut-hitam-black-glutinous-rice-porridge/) and the yellow one is made by coating sticky rice with mashed mung bean. However, people often use food colouring which make the xoi having bright, unnatural colour like those pictures. The only way to have 100% natural xoi is cooking it at home :)

]]>