As a skilled home cook and mother, Ms. Tran Loan from Hoa Binh province loves to experiment with different ingredients in her kitchen. With the gac season coming to an end, she decided to stock up on these vibrant red fruits to enjoy throughout the year. She shares, “The gac season is almost over, so I wanted to make sure I had some stored for the next year. It’s so convenient to have it readily available in my freezer. My family especially loves xoi gac (sticky rice with gac), and I often prepare it for special occasions and ceremonies. I recently came across some delicious gac, so I decided to stock up.”
Ms. Tran Loan, a talented home cook.
Below is her unique method for preserving gac, which she kindly shared with us:
Ingredients and Tools:
– Gac fruits (preferably the nếp variety, known for its vibrant red color and abundant flesh)
– Freezer bags
Instructions:
– Cut the gac fruits in half and scoop out the flesh.
Separate the flesh from the seeds.
Note: You can place the gac in the freezer for an hour to make it easier to separate the flesh from the seeds.
– Process the gac flesh to make it easier to store. Add the flesh to a blender along with sugar to taste, a few tablespoons of cooking oil, and a few tablespoons of white rum. Blend until smooth.
– Transfer the blended mixture to a pot and cook over medium heat for 5-7 minutes, stirring continuously. Turn off the heat and allow it to cool once the gac is cooked.
Note: Cooking the gac helps preserve its color and prevents any unpleasant odors.
– Once cooled, portion the gac into freezer bags and store them in the freezer for future use.
This preservation method offers several advantages:
– It saves space in your freezer.
– The color of the xoi gac turns out beautifully red, even, shiny, and free from gac fiber.
– It’s convenient to thaw and use without any additional preparation, and the gac can be stored for up to a year without any odor issues.
The preserved gac adds a vibrant color to xoi gac.
Gac is also great for adding color and flavor to beef stew.
It can also be used to make colorful and tasty “banh bao qua cam” (orange-shaped steamed buns).
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