2 Easy and Affordable Candied Vegetable Recipes for Tết Celebrations

During the Lunar New Year, almost every family prepares a tray of cakes and traditional Vietnamese candies to serve guests. If you enjoy cooking, you can refer to the two sweet potato candy recipes below.

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Sweet Potato Candy with Orange Peel Flavor

Ingredients

– 150g yellow-fleshed sweet potato

– 150g purple-fleshed sweet potato

– 2 pieces of fresh orange peel

– 100g granulated sugar

– 30g filtered water

– Cooking oil

Instructions

Step 1: Prepare the sweet potatoes by peeling, washing, and cutting them into long strips. Separate the orange peel, remove the white pith, and cut it into small pieces. Heat a sufficient amount of cooking oil in a non-stick pan until it reaches a temperature of about 60% (you can check this by dropping a chopstick into the pan and observing the bubbles around it).

Step 2: Place the sweet potatoes in the pan and fry them for 8 minutes.

Step 3: Once the sweet potatoes are crispy, remove them from the pan and place them on a tray lined with oil-absorbing paper. Then, add a small amount of oil to the pan and stir-fry the orange peel until fragrant. Reduce the heat, add 100g sugar and 30g water.

Step 4: Cook the orange peel mixture over low heat, stirring continuously until the sugar is completely dissolved and the mixture boils. Continue to simmer and stir until the sugar begins to thicken.

Step 5: Add the fried sweet potatoes to the pan, simmer and gently toss over low heat until the sugar crystallizes and evenly coats each piece of sweet potato. Allow the sweet potato candy to cool completely before storing it in an airtight container for later use.

The finished product is a unique sweet potato candy with a tantalizing orange peel flavor. It has a sweet and fragrant taste, a chewy exterior, and a soft and fluffy interior, ensuring a delightful experience.

Sweet Taro Candy with Scallion Flavor

Ingredients

– 500g taro

– 150g granulated sugar

– 45g filtered water

– 1 stalk of scallion

– Cooking oil

Instructions

Step 1: Clean the taro by peeling off the skin, rinsing with clean water, and then cutting it into thick slices of about 2cm.

Step 2: Heat oil in a pan until it reaches a temperature of about 60%. To check the temperature, drop a chopstick into the oil and if tiny air bubbles appear around the chopstick, then it’s at the right temperature. Next, add the taro to the pan and fry for about 8 minutes.

Step 3: Once the taro is cooked, remove it from the pan and place it on a tray lined with oil-absorbing paper to remove excess oil. Then, pour a new amount of oil into the pan, heat it, and stir-fry the scallion until fragrant. After that, add the sugar and water to the pan, and stir well.

Step 4: Continue to cook the mixture over low heat, stirring constantly until the sugar is completely melted and the mixture becomes thick and sticky. During the cooking process, remember to stir continuously to prevent the sugar from burning or sticking to the bottom of the pan.

Step 5: Add the fried taro to the pan and gently toss to evenly coat each piece of taro with the sugar. Keep simmering until the sugar forms a white and crystallized coating. Finally, let the taro candy cool completely before enjoying.

The sweet taro candy with scallion flavor is a delightful variation of the traditional candy, offering a unique taste with a crispy exterior and a soft and chewy interior, along with the distinctive aroma of scallions. This candy will surely add a flavorful touch to your Lunar New Year’s dessert tray.

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Frequently asked questions

There are two delicious and simple recipes for candied vegetables that are perfect for Tet. The first is a recipe for Candied Lotus Roots, which only requires 4 ingredients and is ready in just 30 minutes. The second recipe is for Sweet and Sour Carrots, which is a bit more involved but still affordable and tasty. This dish is made with a unique combination of spices and herbs, giving it a distinct flavor.

For the Candied Lotus Roots, you will need fresh lotus roots, sugar, lemon, and water. The lemon is optional but adds a nice touch of flavor and helps to preserve the color of the lotus roots.

To make the Candied Lotus Roots, start by peeling and slicing the lotus roots into thin pieces. Soak them in diluted lemon juice or water for about 15 minutes, then boil them for 5-7 minutes until they turn soft. Drain the water and add sugar to the lotus roots, cooking over low heat until the sugar melts and coats the roots. Continue cooking until the sugar syrup thickens and becomes sticky, then turn off the heat and let the lotus roots cool down. They will become chewier as they cool.

The Sweet and Sour Carrots require carrots, shallots, garlic, vegetable oil, sugar, fish sauce, vinegar, and a unique blend of spices including black pepper, cinnamon, star anise, and cloves.

To make the Sweet and Sour Carrots, start by cutting the carrots into thin, bite-sized pieces. Fry the shallots and garlic in oil until fragrant, then add the carrots and spices, stirring well. Add sugar, fish sauce, and vinegar, and continue cooking until the carrots are soft and the sauce thickens. This dish is best served hot or warm, and the longer it sits, the more flavorful it becomes.

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