De bao en pho, a gourmet journey in the cuisines of Southeast Asia
Nasi Lemak with fried chicken (coconut keffir rice, grilled peanuts, fried anchovies, sambal, marinated egg soya black tea).
© Puxan photos
By: Clémence Denavit Follow
6 min
Steaming bamboo baskets, crispy banh-mi, bites of fresh herbs in fragrant soups, and pandan chiffon cake: the canteen and street kitchens of Southeast Asia delight the world.
In the stoves of European kitchens, young chefs and young entrepreneurs from the 2nd, or even 3rd, generations of immigration are making a daring and authentic return to the culinary cultures of their roots.
Publicity
With
Khanh Ly Huynh
is a Franco-Vietnamese, traveling cook, winner of the
Master Chef
show
in 2015. She co-founded the coffee Shop “The Hood” with her partner Pearlyn in 2016, a canteen open to all, a place of encounter and expression with the cuisines of South Asia is on the menu.
80 rue Jean-Pierre Timbaud in Paris
Céline Chung
is Franco-Chinese, as for Khanh Ly, she had a first career before embarking on her passion: cooking.
She first founded "Petit Bao" then "Gros Bao".
The bao family
is constantly reinventing itself to adapt during the health crisis, a “Bao market” grocery store opened during the second confinement in France.
Petit Bao, 116 rue Saint-Denis, Paris 2nd;
Gros Bao, 71 quai de Jemmapes, Paris 11th.
Pearlyn and Khanh Ly, founders of The Hood Paris and Céline Chung, Bao family.
© Clémence Denavit / RFI
Sandra Salmandjee
is a culinary author, her latest book: “The Big Book of Indian Cuisine” is published by Mango éditions.
His page on
and
his blog.
Salim Berkoun and Manel Tari
are the authors of the
instagram page: Dumplings and more
, they travel virtually in the gastronomies of the world by publishing, every day, the recipe of a country chosen for theme each month.
Slideshow
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► To go further
- Hawker center
:
- China, the cookbook
- Phaïdon editions
- Thailand,
by Jean Pierre Gabriel - Phaïdon editions
- Easy Korea,
by Luna Kyung - Mango 2020
-
Extremely simple, the easiest Asian recipes in the world,
by Jean François Mallet - Hachette Cuisine
-
The secret of the Vietnamese, by Kim Thuy
- Marabout 2018
- Dishoom, good kisses from Bombay
-
Handy hatchet.
Pandan Chiffon cake.
© Clémence Denavit / RFI
Music programming
-
Family Business
- Kanye West
-
Billy Jack
- Curtis Mayfield.
Recipe
Cake cloth
A soft and light cake like a cloud, easy to make.
You can flavor your cake by adding orange blossom extract, bitter almond or better pandan extract!
Ingredients: 3 eggs / 30g + 110g of sugar / 40ml of oil / 60ml of water or coconut milk / 75g of flour, 3g of sifted yeast.
Mix the 3 egg yolks, sugar, oil and water.
Add the flour and the yeast.
Beat the egg whites by incorporating 55 g of sugar twice to obtain a beautiful shiny meringue.
Fold it into the dough.
Pour your chiffon cake into an ungreased 17 cm diameter mold.
Bake for 30-35 minutes at 170 ° (th 5).
Turn the mold over, let cool and turn out!
It's ready !
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