42 replies to this topic

[mikest2]

Some one had to do it, so we'll start with this recipe. Something tells me I might have to take some pictures on the next round.

Vietnamese Salad Roll (Goi Cuon Tom Thit)

Rolls:
rice vermicelli
8 inch round rice paper wrapper (1 per)
large cooked shrimp, peeled, deveined and cut in half lengthwise (1-1/2 per)
Chinese barbecue pork (char siu pork) shredded
leaf lettuce
fresh bean sprouts

Sauce:
hoisin sauce
crunchy peanut butter
Tuong ot toi sauce (chili garlic)

Just do it:
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 minutes or until al dente; drain and set with cold water
Fill a large bowl with hot water (I use the sink)
Dip one wrapper at a time into the hot water for a few seconds to soften. ( you’ll want to have a few going at one time)
Lay wrapper flat. Put ½ a lettuce leaf on top of the wrapper, place 6 or so bean sprouts and an equal amount of rice vermicelli on the leaf. Roll the leaf tightly around the sprouts/vermicelli. Move the lettuce roll to the lower third of the wrapper(towards you). Place some shredded pork and three shrimp halfs(pink side out) in the middle of the wrapper leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce.
In a small pot, mix hoisin sauce, peanut butter and chili sauce, heat and bring to a simmer, then cool before serving. Serve rolls with the sauce.

Enjoy !

[Emax]

You numma one G.I.

[mikest2]

Did some more salad rolls today, took some pics, ripped the rice paper on the first one but by the time it was all rolled up you'd never know.
[attachment=11527:salad_ro...lideshow.pdf]

[Emax]

mikest2, on Apr 27 2007, 06:32 PM, said:

Did some more salad rolls today, took some pics, ripped the rice paper on the first one but by the time it was all rolled up you'd never know.
salad_ro...lideshow.pdf

Man - that looks great. Do you prepare your own pork or do you have access to prepared char siu?

Shall I assume that these rolls do not get cooked?

This post has been edited by Emax: 27 April 2007 - 07:03 PM

[mikest2]

Emax, on Apr 27 2007, 08:01 PM, said:

Man - that looks great. Do you prepare your own pork or do you have access to prepared char siu?

Shall I assume that these rolls do not get cooked?

[mikest2]

When I'm lucky (amongst other things) the local oriental grocery has it in stock. When they don't I will make it myself. They are served cold, and have a short shelf life. If you wrap them tight in Saran wrap (fugs) they will last almost a day (turn the crew green with envy at lunch time). They are cool and light. Almost as good, we did corn on the cob the other night, $.75 each, but well worth it as a rite of spring.

[lastchair_44]

Those look great for snacks!!! I'm going to attempt to make some...I'll post pics if I'm successful. Thanks for sharing Mike!

[Skiing#1]

Mike,

Thank you for sharing your recipe and show how. I will do that when I invite my families

[mikest2]

Alittle twist on an american classic, I have NOT tried this on the campfire !

Pork and Beans

1 pork tenderloin (about 1lb)
12 oz green beans
½ white onion
½ carrot
2 garlic cloves
Bean sprouts
Oyster sauce
Peanut oil
Sesame oil

Trim silverskin off tenderloin, split tenderloin lengthwise, then slice on the bias about ¼”
thick. Marinate in about 4 tbs of oyster sauce (1 hour is ok).
Trim green beans, cut onion into six wedges (nothing bigger than 1” square), slice carrot on the bias about 1/8” thick. Smash and dice garlic.

Stir fry pork in wok until done, remove and set aside.
Add 1 oz peanut oil and a dash of sesame oil to wok, add onions, garlic and carrots and fry for a couple of minutes. Add ½ cup of water and bring to a boil, boil for 1 ½ minutes, add beans and cover. Steam beans for about 5 min or until just tender, drain off water.
Return to heat, add pork and a little more oyster sauce (to taste), stir fry for about a minute. Throw on some bean sprouts, serve with steamed rice (scented or jasmine).

Goes great right after salad rolls.


[attachment=11574:porkandbeans.ppt]

[WBSKI]

I make french crepes every couple weeks. They have a lot of eggs, milk. I will post the recipe next time I have it. I often refer to allrecipes.com, it is a great site, with lots of fantastic recipes.

This post has been edited by WBSKI: 07 March 2008 - 07:25 PM

[Emax]

I make tasty shrimp. I always start by boiling them in water with salt, plenty of apple cider vinegar, pickling spice, Old Bay Seasoning and two stalks of celery. I do this only because I was taught to do it this way. It works. After this preliminary step, I sometimes proceed to further additives and processes. Chinese dishes require no further treatment of the “sea bugs” to achieve bliss.

I’ve always suspected that the celery served a purpose beyond the addition of a slight flavor – perhaps to remove an unwanted flavor. Substituting celery seed doesn’t achieve the same flavor as the real thing does.

Some of you folks know how to “erect the palate to the point of irresponsibility” - any comments?

Footloose

[mikest2]

Ginger Beef

Found this one on recipezaar today and tried it, it is great. Don't be afraid to overdo the beef a bit. I added some thinly sliced green peppers as well. Of course it is served with jasmine rice.

2-4 servings
30 min 15 min prep
1 lb flank steaks or sirloin steaks, sliced into narrow strips
3/4 cup cornstarch
1/2 cup water
2 eggs
1 large carrot, julienned
3 green onions, chopped
1/4 cup fresh ginger, minced
5 cloves garlic, minced
canola oil (I used peanut)
3 tablespoons soy sauce
4 tablespoons rice vinegar
1 tablespoon sesame oil
1/2 cup sugar
3 teaspoons crushed red pepper flakes, to taste

Place cornstarch in a large bowl.
Add water gradually while whisking.
Beat eggs into cornstarch mixture.
Toss in beef and stir to coat.
Pour 1 inch of oil into wok, heat until boiling hot, but not smoking.
Add a quarter of the beef to the oil.
Seperate with a fork and cook, stirring frequently, until crispy, Remove, drain on paper towel and set aside.
Repeat until all the beef is cooked.
Drain off all oil except for about 1 tablespoon and add carrots, onion, ginger, and garlic, green pepper in that order.
Stir fry briefly over high heat.
Combine last 5 ingredients and add to vegetable mixture.
Bring to a boil and then add beef.
Heat through and serve immediately.

[attachment=12456:ginger_beef.pdf]

[Emax]

Mike

Do you use a special gas burner to heat your wok? I'm thinking that the burners that come with those 5-gallon deep fryers might be ideal.

How about a good recipe for shrimp and roast pork eggrolls. Stranded in a culinary wasteland, I really miss them.

[mikest2]

Emax, on Jul 29 2007, 08:25 AM, said:

Mike

Do you use a special gas burner to heat your wok? I'm thinking that the burners that come with those 5-gallon deep fryers might be ideal.

How about a good recipe for shrimp and roast pork eggrolls. Stranded in a culinary wasteland, I really miss them.

I've been using the electric stove elements, and they are slow. I've been looking for an excuse to buy one of those gas burner pots, and I think you just gave it to me.

I'll see what I can find in Lotus land for an eggroll recipe.

[mikest2]

YAN eggrolls, slideshoe to follow when this all gets figured out

YAN EGG ROLLS by Stephen YAN
An authentic but popular dish for snacks and party meals. Delicious fillings are encased in a crispy sheet of wrapper. Served by itself or with plum sauce. Can be prepared ahead of time and kept frozen for later use, Just deep fry again in hot oil or reheat in oven before serving.
INGREDIENTS:
Minced pork ½ pound
Cooked shrimps 1 cup, diced
Bean Sprouts 1 pound
Cabbage 1 cup, shredded
Bamboo shoots 1 cup, shredded
Onion ½ cup, shredded
Light soy sauce 2 tablespoonful
Celery 1 cup, shredded
Cooking wine 1 tablespoonful
Tapioca starch 2 tablespoonful
Sesame oil Drops
Egg roll wrappers 1 package of 40 pieces
Ginger 4 slices, then minced
METHOD:
(1) Marinate pork with wine, soy sauce, and sesame oil.
(2) Use high heat, 2 tablespoonful of oil, brown ginger and onions for a minute, then stir fry shrimps and pork for a minute. Put in all the vegetables, salt. Cover with a lid and cook with high heat for 5 minutes.
(3) When done, add starch and 1/4 cup of water into the mixture Cook for another minute and remove to a tray for cooling.
(4) Fill a cup half with cold water and get a large plate for the wrapping.
(5) Take out wrapper one piece at a time and place it on top of the plate.
(6) Spoon 2 tablespoonful of filling into the centre of the wrapper, spread out lengthwise towards two corners. Pick up the lower corner and start folding it like a parcel. Smear the the edges with water to make sure they are sealed. Make it long but narrow in a rectangular shape.
(7) Heat up 6 cups of oil in wok and deep fry egg rolls until golden brown. Serve hot with plum sauce.

[Emax]

Here's a slide show of Mike's impromptu eggroll project. [attachment=12473:eggroll.pdf]

[skisox34]

If anybody wants a simple Pizza without the hassle of dialing the phone or having dough handy just use a plain flour tortilla shell and put your favorite pizza toppings on top and then bake in 425degree oven till the cheese starts browning. Mmmm, I think I'll go make one now.

My fav actual thing that takes a awile to cook is lasagna with ground beef and spicy italian sausage!

[mikest2]

On vacation, time to play:

Royal Peking 121
(or as close as I could get to it)

1 clove of garlic, crushed and diced
½ tbs shredded ginger
3 or 4 vertical slices white onion
3 or 4 shitake soaked and sliced
½ cup shredded cabbage
½ carrot long shredded
1/3 green, red or yellow pepper, slivered
1 pork tenderloin, marinated in char siu, baked, sliced and shredded
1 pound thick Shanghai noodles
Peanut oil
Sesame oil
Oyster sauce


In a wok, add a little peanut oil and a dash of sesame oil
Add onion and carrot, stir fry for 1-1/2 minutes
Add ginger and garlic, stir fry 30 sec
Add shitake, peppers, cabbage, stir fry for 30 sec
Add 4-5 tbs oyster sauce, toss for 30 sec
Add shanghai noodles and char siu pork, toss until heated through.

Serve and enjoy

[attachment=12655:121_noodles.pdf]

Off to Yakima at the end of the month, I'll have to pick up some Old Bay seasoning so I can try Bud's shrimp.

[Emax]

Mmmm...

[KMS]

Keep those recipes coming! I have to modify them slightly (I've been a vegetarian for 25 years - no meat, fish, eggs, rennet, gelatin, etc.) but my friends think I've suddenly become a culinary whiz.