Showing posts with label Vietnam. Show all posts
Showing posts with label Vietnam. Show all posts

June 17, 2016

FRIED PORK AND CRAB ROLLS

Ingredients:
Cellophane noodles -1/2 cup (soaked)
Small onion - 1 (finely chopped)
Spring onions - 6 (finely chopped)
Minced pork - 250 gms
Crab meat - 185 gms
Salt - 1/2 tsp
Fish sauce - 1 tbsp
Black pepper - 1/4 tsp
Chinese spring roll pastry - 1/2 packet
Oil for deep frying

For Serving:
lettuce leaves
Sprigs of mint and fresh coriander
Cucumber cut in julienne strips

Method:

  • Soak a small amount of cellophane noodles in hot water for 10 minutes, then drain and measure 1/2 cup
  • Roughly chop and put into a bowl with the onion, spring onion, pork, flaked crab meat, salt, fish sauce and pepper. Mix well.
  • Cut each spring roll wrapper in halves and put 2 tsp of filling on one end, shaping it into a neat roll.
  • Roll up, turning in the sides so that the filling is completely enclosed.
  • Moisten edge of wrapper with a little water or egg white to stick.
  • When all the rolls are made, heat oil in a wok and fry a few at a time on medium heat until they are crisp and golden.
  • Do not have oi too hot or the filling will not cook through. Drain on kitchen paper.
  • Wrap each roll in a lettuce leaf including a sprig of mint, some fresh coriander and strip of cucumber.
  • Dip in nuoc cham sauce and eat immediately.



June 30, 2015

STEAMED CHICKEN AND MUSHROOMS WITH FISH SAUCE

Ingredients
Chicken breasts - 1 kg
Chinese mushrooms dried - 6 pieces
Ginger - 1 tbsp (finely shredded)
Spring onions - 4 (diagonally sliced)
Black pepper ground -3/4 tsp
Fish sauce - 2 tbs
Soy sauce light - 1 tbs
Garlic finely chopped - 1 tsp
Salt - 1 tsp
Sesame oil - 2 tsp
Cellophane noodles - 2 cups (soaked and drained)
Coriander fresh (chopped) - 4 tbs

Garnish
fresh chopped coriander 

Method
  • Pour hot water over cellophane noodles in a bowl, let stand for 15 minutes, then drain.Pour hot water over Chinese mushrooms and soak for 30 minutes. 
  • Squeeze out excess water, cut off and discard mushroom stems and cut the caps into thick slices.
  • Chop chicken breasts into bite size pieces, place in a bowl and add mushrooms, ginger, spring onions, black pepper, fish sauce, soy, garlic, salt and sesame oil and mix well. 
  • Chop the cellophane noodles into bite size lengths and place in a heatproof dish. Sprinkle half the coriander over the noodles then spread the chicken mixture.
  • Place dish on a rack over boiling water in a wok, cover and steam for 35 minutes,adding more boiling water as necessary.Garnish with remaining coriander and serve hot.


June 03, 2015

MUSHROOM NOODLE SOUP

Ingredients:
Mushrooms - 10 (thinly sliced)
Lebanese cucumber - 1 (halved, seeded and thinly sliced)
Spring onions - 2 (sliced)
Garlic clove - 1 (sliced)
Chilli powder - 1/2 tsp
Bean thread noodles - 200 gms
Vegetable stock - 5 cups
Soya sauce - 3 tbsp
Lemon juice - 1
Sea salt and freshly crushed black pepper to taste

Method:

  • Soak noodles in boiling hot water for 20 minutes then drain.
  • Combine all ingredients,including noodles in a large sauce pan.
  • Bring soup to the boil then reduce heat and allow to simmer 10 minutes before serving.
google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0
google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0