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Summer arrives with stifling, oppressive heat of up to 40 – 50 degrees Celsius. The question of what to eat and drink to cool down this summer also takes up a good deal of thought for the home cooks in every family.
So at STAVI, the industrial catering company, it is an even greater concern, as we provide industrial catering to thousands of workers who labour hard every day in hot factory environments.
Alongside the main meal, we serve a number of summer desserts so that workers can cool off and have enough energy, vitamins and fluids for their next shift.
Nothing beats a cool, delicious bowl of che (Vietnamese sweet soup) in hot weather. Join STAVI and try these delicious, nutritious and unusual summer che recipes below to help chase away the sweltering summer heat!
4 super-delicious desserts with STAVI
1. Dessert with pomelo che at STAVI
Pomelo pith (the part used to make pomelo che) contains about 2% pectin – a water-soluble fibre that increases blood viscosity. Mung beans are rich in antioxidants, fibre and vitamins C, E, B,…
That is why pomelo che is a perfect combination that stimulates the digestive system, reduces the risk of high blood lipids and, at the same time, supplies the body with important nutrients. Choosing the right pomelo for pomelo che is also very important: you should choose a green-skinned pomelo or a Nam Roi pomelo, just ripe, neither too young nor too old.
Image: Pomelo che at STAVI
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Peel away the green part of the pomelo skin, dice the white pith into small cubes and soak in lightly salted water. Soak 3-4 times: the first soak should be about 90 minutes; remove, squeeze out the water, then soak again for 45 minutes each time.
Bring water to the boil and boil the pomelo pith until it floats, then remove and squeeze dry. Mix the pith with sugar and leave for about 30 minutes, then cook it in a pan until the pith turns translucent, then add tapioca starch and mix well.
Soak the mung beans overnight, then remove and drain. Bring the water used to boil the pomelo pith back to the boil, add the mung beans and cook until just done, then add the cooked pomelo pith mixture to the pot and cook for 5-7 minutes, and you have a pot of authentic, delicious pomelo che.
How to make the coconut cream: bring 200 ml of coconut milk and 7 grams of tapioca starch to the boil, stirring until it thickens, then add vanilla. Add shaved ice, pomelo che, coconut cream and desiccated coconut, and you instantly have a delicious, nutritious glass of pomelo che for a summer day. This coconut cream recipe can be used for any che that calls for coconut milk!
2. Corn che with coconut cream at STAVI
Corn che with coconut cream is loved for its irresistibly delicious flavour. The bowl looks beautiful with bright yellow corn kernels that are crunchy and sweet, a slightly thick broth with a gentle sweetness and a hint of corn fragrance, combined with rich coconut cream; it is not only delicious but also nutritious.
After buying the corn, peel off the outer husks but keep the inner husks so the cooking water is fragrant and sweet, then rinse the corn with water. Prepare a large pot, place the corn in it and add fresh water (enough to cover the corn), then cook until the corn is done. Note that you should only boil the corn until just cooked; if boiled too long, the corn will turn mushy and make the next preparation step difficult.
Image: Corn che with coconut cream at STAVI
Learn about the industrial catering production process at STAVI in detail
When the corn is cooked, remove it and let it cool, keeping the cooking water. To make corn che, you need to separate the kernels from the cob. If you want whole-kernel corn che, separate each kernel by hand; this takes longer but gives a more attractive finished dish. If you want to be quicker, use a knife to shave all the kernels off, keeping the cob.
Return the cobs to the pot of cooking water, add more fresh water (so there is enough water in the pot to make the che), and simmer gently until the water has an appealing sweetness, then turn off the heat; cooking time is about 25 – 30 minutes. Use chopsticks to remove all the cobs, husks and corn silk, wait for the sediment to settle, then strain through a sieve to get the clear liquid for the che. The secret to giving corn che its natural sweetness and delicate fragrance lies in this step.
After straining the corn cooking water, add the kernels you separated in step 2 to the pot of liquid and cook until the corn is soft. Remember to keep the heat low and simmer for another 20 minutes or so until the kernels are tender; while cooking, add a little sugar and a pinch of salt, which will make the che richer in flavour. When the corn is soft, adjust the sugar to taste.
Put the kudzu starch in a small bowl, add cooled boiled water and dissolve completely. Slowly pour the kudzu starch into the pot, stirring with a ladle as you pour for a few minutes until the starch turns translucent and gives the che a thick consistency. You must do this step carefully to prevent the kudzu starch from forming lumps, which would spoil the taste and could ruin the che. Finally, turn off the heat, ladle into bowls and let cool.
3. Thai che at STAVI
With its combination of many kinds of fruit, Thai che is a dish that supplies important vitamins and fibre. What is more, the rich creaminess of durian and coconut cream and the light sweetness of jackfruit, lychee and mango will surely be impossible for you to resist, won't they?
Cut the jackfruit into thin bite-sized strips; peel the ripe mango and dice the flesh. Mix the agar powder with 50 grams of rock sugar and pandan leaf extract, stir into cool water and bring to the boil. Remember to skim off the foam! After boiling for 5 minutes, pour into a mould to cool, then cut into bite-sized cubes.
Image: Thai che at STAVI
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Puree the durian and keep it in the refrigerator (this is the soul of Thai che, but if you cannot eat durian, you can skip this step). For the coconut cream, make it the same way as for the pomelo che.
Put the jackfruit, mango, lychee, agar jelly, durian and shaved ice into a glass. Drizzle coconut cream on top, and you have a delicious, refreshing glass of Thai che for a summer day. The che is sweet and just right. Depending on your preference, you can add more or less of each ingredient.
4. Beauty che (che duong nhan) at STAVI
Beauty che nourishes the body from within and is suitable for all ages, especially women. On a hot, sunny day, what could be better than a cool bowl of beauty che with chia seeds? Let's get started, everyone.
Soak 10g of snow swallow (tremella-like plant gum) and 10g of peach resin in fresh water overnight, about 12-13 hours, until soft and expanded. Rinse with water, washing away sand, dust and impurities. Wash 100g of dried longan, 20g of goji berries and 20g of snow lotus seeds, removing all sand and dirt. Drain.
Image: Beauty che at STAVI
Wash 100g of jujubes and drain. Score a few cuts on each jujube so that, when cooked, they release their nutrients and make the broth sweet and refreshing. Pour 1.5 litres of fresh water into a pot, add the 10g of softened peach resin and cook for 10 minutes. Next, add the snow swallow, 300g of rock sugar and 100g of red jujubes and cook for another 5 minutes. Put 10g of chia seeds and 20g of goji berries in a glass of warm water, stir to dissolve, then pour into the pot and cook for 5 more minutes. Once it boils, turn off the heat.
Do not cook the snow swallow for more than 30 minutes, or it will go mushy and lose its stringy texture, spoiling the taste of the beauty che. Let the chia seed beauty che cool. It can be served in bowls or poured into bottles. Chia seed beauty che tastes best served cold.
These are the super-delicious che recipes that STAVI Industrial Catering wanted to share with you. We hope these recipes will help you create delicious bowls of che for the whole family to enjoy.
STAVI is currently a leading industrial catering provider in Vietnam. If you need this kind of service, contact STAVI right away for advice and support!
