(Baonghean.vn) - At this time in Con Cuong (Nghe An), palm trees (ash) are providing local people with a significant income. All parts of the palm tree can be utilized. Palm leaves are used to thatch roofs, leaf stalks are used to split bamboo strips to weave blinds, or old palm trunks can be used to make handicrafts. In particular, palm fruit has a rich, fatty taste.can be processed in many waysattractive food
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| Those who eat the palm fruit are those who know how to choose for themselves the round palm fruit with thick flesh that is yellow like honey, and when nibbled it still feels sticky and sticky on the teeth, then that is the precious palm fruit. Photo: Internet |
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| Om palm (om palm):This is a unique Vietnamese delicacy. The palm fruit used for stewing must be old palm fruit to be delicious. The older the palm fruit, the richer, fatter and more aromatic it is. The palm fruit is brought home and shaken with sharp slivers to scrape off the outer shell. Then, put the palm fruit in a pot of simmering water and let it sit for a while until it is soft. Stewing palm fruit is also an art. People do not stew palm fruit when the water is boiling, because the palm fruit will shrink due to the heat, become hard and astringent. Palm fruit cannot be stewed for too long, when the water surface has a yellow film, the palm fruit turns from dark green to yellow. Photo: Internet |
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| Sticky rice with palm:Sticky rice with palm is also made from palm, but after the palm is cooked, use your fingers to gently separate each part of the golden palm flesh. The palm flesh is mixed with fragrant sticky rice, sprinkled with a little salt, then put into the steamer, simmered, and steamed. When the sticky rice is cooked, add fried onions and fat to make the sticky rice with palm even more attractive. Sticky rice with sesame salt, lightly put on the tongue is enough to be fascinated. Photo: Internet |
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| "Coconut" sticky rice cake:After being stewed, the glutinous rice palm will turn a beautiful yellow color and will be soft and chewy. In many regions, this type of glutinous rice palm can be used to make sticky rice cakes. After being stewed until golden brown, the glutinous rice palm will be peeled off and pounded to become a unique ingredient for the sticky rice cakes of the “palm land”. Photo: Internet |
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| Palm melon:In addition to being used as a pickle, palm fruit can also be used as a pickle. When palm fruit season comes, women choose the fruits with thick, fatty flesh, then scrape off the skin and make pickles. Palm fruit pickles have a salty taste of salt and a rich, fatty taste of palm fruit. They can be eaten with rice or as a snack, both are delicious. Photo: Internet |
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| Palm leaf rice balls:This is a familiar dish of the people of the Northwest region every palm season. Palm leaves are brought home, heated over a fire to soften, wiped clean, then rolled with rice cooked with newly harvested rice, both fragrant and sticky. Each rice ball with striped edges shaped from palm leaves is imbued with the fragrant smell of country rice mixed with the scent of palm leaves, dipped in sesame salt and peanuts or salt-roasted pork ribs to fully experience the delicious, fragrant taste of palm leaves that cannot be found anywhere else in this rustic dish. Photo: Internet |
Pear Flower
(Synthetic)
