I am finally back after spending 3 weeks in Asia. As I walked into my house, I couldn’t help but noticing my lonely kitchen. She was a little dusty and sad. All my pots, pans, utensils, and kitchen appliances were buried deep inside my cabinets. My kitchen needs a little action and activities; she needs me.
I resolved to give my kitchen a proper “re-opening” ceremony with my cooking and she welcomed me with open arms. I wanted to make something special–something that needs extra time, patience, and dedication. I thought about a very good Vietnamese appetizer that I had right before I left and the end results are these beautiful and toothsome Vietnamese Cha Tom or Hue (a city in Vietnam) shrimp patties…
It’s sad to leave Malaysia yet again, but this marks the beginning of another mouthwatering and divine season of Rasa Malaysia fine food programming. So, remember to tune in (aka visit), send in text (aka comment), and maintain my ratings (aka traffic). ;)
Enjoy the first episode of the new season.
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More Delicious Recipes:
French Endive with Celery Mayonnaise, Artificial Crab Meat, and Raisins
Grilled Enoki Mushrooms Wrapped with Smoked Chicken Breast
Bean Curd Skin with Shrimp (Vietnamese Tau Hu Ky)
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Miss Diane
As usual, Claude-Olivier sent me to your wonderful blog. I would love to cook these shrimps but I wonder what is “rice powder”? Could that be substituted by “rice flour”? Thank you, you can send your answer by mail.
Anonymous
What a yummy looking cha tom. Iv never had this before so im going to follow your cha tom recipe step-by-step.
zafer cetinoz
Thanks for linking me on your blogroll
Hope to meet up with you next time you return
angustia
Hi there,
This might be the recipe I’ve been looking for. I used to have chinese noodles from a restaurant decades ago and one of the toppings is like a fish or shrimp cake (with very smooth texture)…and it’s really really good. I found something similar to it commercially prepared and they do call it fish cake or shrimp cake. have you heard of that?
Erna
Hi, I enjoyed experimenting with the recipes on your blog a lot. I have a question regarding this recipe. With regards to the rice powder, is it the same as rice flour? If they are the same, do you mean the glutinous or non-glutinous type? Kindly reply. Thanks in advance!