Result Update: Nothing is more awkward than when a sever "CAN'T light that banana!"

As promised, (drum roll please)...here is my recipe for "Fried Banana, Doused with Rum and Set on Fire!" --complete with pictures and notes to guide you to success!  

What I learned:

• Using firm, whole bananas is important to the integrity of this version.  Whole bananas are less likely to break down or loose moisture while deep frying, and the ratio is kept in favor of showcasing the banana vs the coating.
• Introducing rice flour and cornstarch produces a golden crispy coating surrounding a moist tender banana.  Baking powder and cold seltzer water react to create multiple puffy pockets when deep fried.
• Before serving, generously sprinkle with sugar, splash straight rum onto banana and plate, and light immediately.  Tilt plate and using a metal spoon, baste rum and sugar over banana until flames die.  Basting helps to slightly candy and crisp the fried batter, further intensifying flavors and texture.  

Ann Vu's "Fried Banana, Doused with Rum and Set on Fire!"

I personally think my batter coating has better color.

• Fried Banana, Doused with Rum and Set on Fire!   

This batter is quick to mix and easy to work with.  Surprisingly, batter holds up well when tightly wrapped and refrigerated for up to 6 hours.

2 tablespoons rice flour
1 cup all-purpose flour
¼ cup corn starch
1 ½ teaspoon baking powder
2 teaspoon teaspoons sugar

¼ teaspoon salt

½ teaspoon banana or vanilla extract
1  teaspoon rum, brandy or cognac
1 ½ cups ICE COLD seltzer water or beer, more if needed
About 12 large bananas, ripe but still firm, peel and left whole 
1 quart vegetable oil, for deep frying as needed

To finish

2-3 teaspoons sugar

1-2 tablespoons dark rum, brandy or cognac per banana

long match or light to ignite

Sift together rice flour, all-purpose flour, corn starch, baking powder, 2 teaspoons of sugar and salt into large mixing bowl.

In measuring cup, measure 1½ cups ICE COLD seltzer water or beer, stir in extract and liquor.  Combine liquids into the flour mixture, gently stirring with wire whisk or large spoon until batter resembles a slightly lumpy pancake batter.   DO NOT OVERMIX!  Add more water if necessary (I did not).  For best results, cover and allow to rest in refrigerator for an hour.

In a large Dutch oven (or deep-fryer), pour in 2-3 inches of oil and heat over medium high heat until oil reaches 375 degrees.  The oil should be slightly bubbly, but not smoking.  Dip a whole banana into the tempura batter to coat completely.  Allow the excess batter to drip back into the bowl.  Carefully lower into hot oil, one at a time. 

Maintain proper heat (between 350-375 degrees) and deep fry for 2-3 minutes per batch.  Use a metal spoon to baste the top of the banana with hot oil, and/or flip each banana using a spider skimmer and cook until golden on all sides.  Remove fried banana and drain on paper towels to remove excess oil and transfer them onto the cooling rack.  Repeat until the rest of the bananas are used. 

To serve, line up your sugar, liquor and lighter to immediately strike flames.  Place 1-2 banana(s) on a heat proof plate.  Sprinkle each banana generously with sugar.  Pour a small amount of dark rum over bananas and some onto plate.  Immediately ignite to flame.   DO NOT heat the liquor first!   And remember, too much liquor is counter intuitive and will only make the fried banana soggy, and almost impossible to light.   Tilt the plate and with a metal spoon, baste bananas with rum and sugar until the flames die and alcohol is burned off. 
-Enjoy!

Nothing is more awkward than when a sever "CAN'T light that banana!"

There's one thing you should know about me.   Occasionally, I'll set off on covert missions to create and/or copy an “ultimate” recipe or dish.  Sometimes, it’s on a dare; other times, it’s inspired by a memory.  But usually, pursuit is spurred by random frustration that someone else has perfected one of my favorite things to eat while no one else seems to come close.  Throw in words, like “secret” or “best” and I’m launched!

Yes, I’m arrogant and stubborn enough to believe that with enough tries…I will crack the recipe’s secrets.  And so it goes …with as many times as it’ll take me, with all the questions I’ll have to ask …and for all the times my loved ones will have to endure repeats …my mission stops only when I finally get it right! 

Don’t laugh!  This time, my target is "Fried Banana Flambé!"  Specifically Dac Phuc Restaurant's fried bananas --coated with a crispy/slightly chewy rice flour batter, deep fried, sprinkled with rum and sugar, and brought to the table in flames!  As it approaches, you can smell the burnt sugar and hear the sizzle and crack.  Just as you think, “My God…the banana is on fire!” …flames suddenly disappear leaving the edges slightly scorched and texturally charred.  One bite and you know it's nothing like those oily hard crusted fritters other places serve.

I'm always tempted by promising versions offered in restaurants and by home cooks.  For example, hubby and I ordered fried bananas this evening from a different place downtown.  To our chagrin, we all experienced the longest awkward 5 minutes as the server repeatedly tried to light the banana on fire!  We blushed as she burned through all her matches and poured on more rum, but still no flames.  Even worse was how the failed banana tasted.

Hence, perfecting the Fried Banana is my new project and I promise, we will figure out how to either make it exactly and/or better!  This much I know and can taste:  whole bananas, rice flour, a little cornstarch and straight dark rum.   I'm also guessing hot oil, cold batter ...maybe seltzer water or baking soda.  As a baseline, I'm going to start with a store bought batter mix.  (Hell, I'd love it if it were that easy!).   Next, I'm applying my best guesses to create a worthy scratch recipe to share with you.   
--Test results will be posted above.

Do you remember your first?

Last night, my husband and I were invited to an impromptu dinner at our friends' new hillside home.  As expected from these two dynamic people, the evening was flawless and once again, our usually 5 hour meal went by in a flash.  

But I have a confession.  Amongst all the sensory beauty and comforts of their home, while feasting on the delicious lamb, chocolate fondue and wines …the one thing that really set my heart racing was when I passed by their stacks of cookbook on the kitchen counter.  No joke!  Like an art thief tempted by a Picasso, I could barely control myself.

Talking it out, I shared with them details of my very first…cookbook.  Going back to first grade, during a field trip at the Oakland Public Library was when I first picked up a hardbound copy of "Miss Leslie’s Directions for Cookery" –an 1851 classic.  I was six years old and just beginning to understand English, with no idea of how to cook or even how to turn on the stove.  None the less, I was completely fascinated by the author’s narration of recipes and cooking tips …so much so that I checked out the book, and have never returned it since.  That’s my second confession.

Indeed this hobby (aka, an incurable obsession with collecting cookbooks) has been a labor of love and evidence of my passion for defining foods and learning history.  That said, my private collection of international and multilingual cookbooks now nears 3000 with no intention of ceasing anytime soon.  I’ve purchased most books; some were gifts …and a few more have been “borrowed” through the years.  My last confession…I probably need therapy.

Welcome to my new blog!

Lemongrass Skirt Steak Salad, Cilantro Aioli Dressing and Fry Bread

Thai Basil Crab over Garlic Noodles

"My unique culinary point of view is reflective of today's global "exchange" of cultures, rituals, ingredients and cooking techniques. That said, I am in constant search of my favorite food experiences and I invite you to witness such process and sweet successes." --Ann Vu

Born in Vietnam and originally French educated, my youngest memories are of trips to Saigon’s open markets with the women in my family. We’re talking generations of old world divas whose lives revolved around planning and execution of the most epic eating experiences possible. Their dinner parities for international politicians, military officials, artists and authors were legendary. Center stage was “the family meals” shared with grandparents, and Ong Ngoai (my grandpa) was notorious for being a picky eater. To ensure success, a staff of personal chefs and village vendors were enlisted to share and/or steal recipes and ingredients promising to showcase heritage and culinary creativity.

By 1967, the gravity of war, economic and social upheaval was eminent. My mother left Vietnam, her family and life as we knew it and married an American officer. Bravely, we moved to the San Francisco Bay Area, a melting pot of different cultures. So that I would always know “my history”—my mother made authentic Asian foods which we commonly enjoyed along with European and All American favorites as a way of honoring where I came from and what we were all about. My mother also attended ESL classes where she met international friends from Japan, China, Mexico and Jamaica and they formed a weekly food club. Coming together to share treasured recipes and to experiment with different ingredients and cooking techniques—just like we had back in our village.

From that premise, my culinary point of view was developed and I continue to learn and share but now I do so with a more modern approach. Fortunate enough to have homes in Asia, America and Mexico, I hang out with local chefs, restaurateurs and home cooks to learn their different foods and signature dishes. My recipes and menus begin loosely based off of classic South East Asian foods, but my dishes have evolved given regional influences and perimeters of local ingredients. Basically, I take what’s familiar—such as tapas, pasta, grilled meats, puddings and pies…and I Asian fusion them! I also draw from popular restaurant chefs and demystify secrets for creating signature dishes, inspiring my own spin such as Thai Basil Crab and Garlic Noodles, Lemongrass Beef Salad in Fry Bread, Ginger Tofu &Veggie Fresh Rolls with Guacamole, and perfect Chocolate Haupia Pie!

Just as my cooking and entertaining emphasizes shared communal dining with family and friends, my vision for this blog is to simply have fun sharing.  Putting myself on here, I hope to help bridge cultural and culinary gaps as we study Asian classic dishes and experiment with global influences.

Enough said, let’s begin our extraordinary journey as we explore "The Food Exchange," my collection of original recipes.