Món ngon từ đặc sản thốt nốt | Ăn Vặt Miền Tây

In the previous episode, we had a chance to enjoy the unique and delicious beef congee of Tri Ton Land. In this trip, Thu Thao and MC Ky Huong will continue to introduce to the audience what dishes to eat. Let's explore together! When I came here, I was so tired that I took a nap. Ky Huong, do you know? I chose to read this notebook to keep the memories of my wedding day. But now that we're here, what are we going to eat or drink? I think you're thirsty, right? Yes, I've been thirsty for a while now. So I'll take you to drink the notebook. Right now? There are so many on the street. Yes, there are many shops along the street. The notebook is a specialty with exquisite paintwork. The notebook salt is white, soft, and chewy. It also has a sweet taste and a little bit of fat. It also has a relaxing aroma, which is very attractive. Along the way to Tri Ton, tourists can easily find coffee shops along the street, selling each fresh notebook, along with the notebook juice and other various products from the notebook. The notebook is a versatile tree. It can be used to make many dishes, nutritious and delicious. If it's too spicy for soft rice, it can be eaten with long rolls, which will give the juice a special taste. With this juice, we can make a cup of cold notebook juice, or make it into sugar. A cup of notebook juice like this usually contains a lot of nutrients, minerals and vitamins. Wow, but what I like the most is when it's sunny like this, I drink a glass of notebook juice and eat the notebook. Beside that, I can see a whole notebook field. It's so wonderful. I used to go with people to get notebook juice. Let me give you an example. If you leave the notebook juice on the tree for hours, how can it not be spoiled? Of course, you have to leave the tree behind. That's right. What I like the most is the notebook cake. I think the notebook cake that you ate is just a way to make it up. The characteristic way to make a notebook cake is the Khmer people. Do you want to try it and enjoy the notebook cake made by the Khmer people? Of course I do. Now, finish this glass. Okay. Thao and Huong will go together. Okay. The notebook cake is not only a folk dish, but also a unique culinary culture of the Khmer people. The special point of this dish is the mixture of the flour and the rice flour and the notebook cake powder. The way to make the cake is quite complicated. From kneading, mixing the flour, kneading the notebook cake, and putting the flour on the table. You have to get used to it and follow the recipe to make the perfect cake and keep the soul of this special dish. How do you make the flour? From the rice flour, we grind it, then we mix it with the tea. The tea? Yes. Then we mix it with the flour. I see that the tea is different from the notebook cake. Yes, it's different. The rice flour is white, but the notebook cake is yellow. So I mix the rice flour with the tea and mix it with the flour. The rice flour turns yellow. Then we mix the sugar and leave it for 2 hours. The flour will be like this. During the steaming process, how do you check if the cake is done? Do you have to take it out to see if it's done? No, we leave it for 1 hour. Let's say 1 hour. By 2 hours, it's done. We have to steam it. Otherwise, the cake won't look good. Yes. It will shrink. Let's say it's like this. When we steam it, the cake won't look good. It won't rise. We have to keep the heat even. How many cakes do you make a day? 250 or 300. You make it so quickly. Can you show us how to make a cake? How to make a cake? Let me show you. The newly baked cakes smell so good. Each cake has its own characteristic color. The big cake is soft. It looks so good. As I said, it's still hot. So it's not tough enough. But the smell is so good. And the smell is so good. The smell is so good. It's not too sweet. I think I mixed the cake well. So it's crunchy and greasy. Besides the cake, what else can we make? Besides the cake, what else can we make? There's a special cake that's worth coming to a party. I know it. It's stir-fried seafood with coconut milk. The combination of traditional and modern with the local cuisine and Western style. The stir-fried seafood with coconut milk has a unique flavor but it's still attractive before saying goodbye. This is a strange but delicious dish. It's a combination of traditional and Western style. This stir-fried dish is as good as other stir-fried dishes. The rice of coconut milk is crunchy and greasy. The rice of coconut milk is crunchy and greasy. That's right. I can feel the soul and love of each special dish of coconut milk. We don't just eat for fun. We also learn about the art of cuisine and the essence of each dish in each region. I'm so happy to be with you and the show and the audience. But the show is coming to an end. I think we should say goodbye to the audience. Once again, I'd like to thank Mrs. Phu Thao for introducing many delicious dishes in An Giang. The show is coming to an end. Thank you, Quoc Hai fish sauce for accompanying the show. Goodbye and see you again.