My wife made some Niouk Yen today. It’s only her second attempt. Her first attempt was unsuccessful, but this time she did a wonderful job. Now, whenever we have some Niouk Yen cravings, instead of dreaming about them, we can make them.
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Did you use the juice extractor?
Juice extractor leaves a dry residue which can not be used for niouk yan. That’s why when i make niouk yan the painful part is the ‘percing’ one. The skin between the thumb and the index tends to ‘plicer’.
No, we did not use a juice extractor, but we did get out as much water as we could. We have always heard that when making Niouk Yen, we need to “perce sec.” We were asked to “puni Céline,” so we “puni Céline.”
They are made with chayote squash (chou chou), meat, dried shrimp, etc. The Chinese use pork, but those who don’t eat pork can use beef. In fact, the ones I talked about in this blog were made with beef. We were making these quite late in the day and we grabbed whatever we had in the refrigerator.
I am sure everybody got it wrong at first place.The chou chou after being grated should be placed in a big container and salt added to dehydrate it.Add water to the mixture let it stand and “perce li mais trop sec”Then add the ingredients and cornflour about 3/4 spoonfuls for 3 chokoes and see if the mixture sticks.Make the balls and steam for 15 mins or 20 at the most.Pas blier mange are dipain chaud.
I am sure everybody got it wrong at first place.The chou chou after being grated should be placed in a big container and salt added to dehydrate it.Add water to the mixture let it stand and “perce li mais trop trop sec”Then add the ingredients and cornflour about 3/4 spoonfuls for 3 chokoes and see if the mixture sticks
Why? Why? Why? Did you have to show those to me… I’m on Niouk Yen craving at 10 am now…
Sorry Sachin. Causing you pain was not my intention…honest to God
I love these! Home-made niouk yens are the best
They are indeed!
Yum!
Why happened in her first attempt? I like to add very thinly diced celery when I make niuk yan.
We got rid of too much water and then added to much corn starch. They started to fall apart.
@ Patrick
Practice makes perfect and moderation is key
Did you use the juice extractor?
Juice extractor leaves a dry residue which can not be used for niouk yan. That’s why when i make niouk yan the painful part is the ‘percing’ one. The skin between the thumb and the index tends to ‘plicer’.
No, we did not use a juice extractor, but we did get out as much water as we could. We have always heard that when making Niouk Yen, we need to “perce sec.” We were asked to “puni Céline,” so we “puni Céline.”
@Carine
Sadly, I have a very hard time understanding the concept of moderation most of the time
@Clive
We don’t scratch our skin mainly because we are not making a lot of them…yet
I love niouk-yen .
sow-mai also… *sigh* Hungry now.
I love sow mai too, but don’t know how to make them. I would imaging they are not that different from Niouk Yen.
wow. never heard of this before. but looks tasty!
It is tasty. However, I believe for those who have never tried it before, it will an acquired taste. I was not very fond of it when I was a kid.
From what I’ve understood, these are – “Gato piment avec viande”
What are those, exactly?
@Shah
They are made with chayote squash (chou chou), meat, dried shrimp, etc. The Chinese use pork, but those who don’t eat pork can use beef. In fact, the ones I talked about in this blog were made with beef. We were making these quite late in the day and we grabbed whatever we had in the refrigerator.
I’m going to find a recipe and try making some. These seem to be delicious.
http://valentinacrimbonutter.blogspot.com/2007/09/home-made-vegetable-dumplings.html
She did a good job here. Just remember to squeeze the water first before adding the other ingredients. Squeezing water out is a very important step.
Yep what don’t we do for the man of our life.
I am sure everybody got it wrong at first place.The chou chou after being grated should be placed in a big container and salt added to dehydrate it.Add water to the mixture let it stand and “perce li mais trop sec”Then add the ingredients and cornflour about 3/4 spoonfuls for 3 chokoes and see if the mixture sticks.Make the balls and steam for 15 mins or 20 at the most.Pas blier mange are dipain chaud.
I am sure everybody got it wrong at first place.The chou chou after being grated should be placed in a big container and salt added to dehydrate it.Add water to the mixture let it stand and “perce li mais trop trop sec”Then add the ingredients and cornflour about 3/4 spoonfuls for 3 chokoes and see if the mixture sticks