View allAll Photos Tagged springroll,
This Thai place down the street from the house I grew up in, they have beta fish in little bowls, I feed them rice. I think there's some kind of relation between people like me and the reason they stopped putting fish on the tables. This specific fish, I named "King Henry VIII" Because he ate all his previous wives.
... freshly delivered care package from E during our dinner at BY. These were not the stereotypical versions purchased at a grocery store, but freshly made from a restaurant she had visited and asked if she could purchase for the gift.
Unlike the equally delicious pre-packaged commercial versions I've experienced that are filled with pork, chicken, etc floss, this one had distinct flavours of shrimp roe, and more briny essence. The crispy spring roll skin was also extremely flavourful (perhaps fried in lard? Yum!), with an almost umami aroma. The filling was less packed like the meat floss versions, and less sweet. It was more like an hors d'oeuvre vs chippy snack.
Different but still awesome.
Our trio ended the night snacking on this. :)
Image taken with my iPhone
Today was another one of those long days. Nothing bad happened, really, which is always good. I started my day off at 1am waking up crying and yelling about someone dying. That happened again at 3, 4, and 5. So I didn't get much sleep. I was dreaming of being back in bed all day, so my mind was nowhere where it should have been, which was work. The Boy and I decided that tonight was a good night to order some chinese food and watch movies. So far we're on Shrek the Third and I've yet to fall asleep... I don't think I'll make it to Gone Baby Gone tho.
Lilian and David's Cumin-spiced Lamb Spring Rolls
Spiked with ground cumin (孜然or 阿拉伯茴香) giving a nice spicy kick to the lamb mince.
Vegetable Spring Rolls with a wedge of iceberg & coriander. The dressing is soya sauce, a drop of dark sesame seed oil and toasted sesame seeds
Spring Rolling: MI DH Longboarding Group
Session: Freeride/Downhill, Ann Arbor Michigan Longboarding.
Photographer: Pkthundah
Lobak insides - Malaysia Garden
The battered beancurd pastry skin was a bit oily.
The filling was a bit watered down with too much flour, but The streak of seaweed made it look more interesting.
- Singapore Chicken in Plum Sauce
- Lobak
- Nasi Lemak Special Fish Curry
- Malaysia Garden Special Fish Curry
Reviews:
- Malaysia Garden - Mietta's review
Malaysia Garden Restaurant
319A Clayton Rd Clayton 3168
(03) 9543 6841
Renee thought they tasted like 福建鸡卷 Hokkien-style Chicken Rolls.
Spring roll is a very popular Asian version of crepe. Basically, it consists of a circular or square rice paper (think of thin crepe made of rice), wrapping around some foodstuff, sealed with some corn flour mixture and deep fried. The ingredients can be sweet or savory.
It can be served as a salad in its fresh form, called popiah.
In short, spring roll = deep fried popiah
Ingredients: (Serve 5, cook time 10 minutes)
5 pieces of popiah skin or bean sheets, readily available at supermarkets frozen section. To be thawed or steamed before use.
5 lettuce leaves
5 tsp of chili sauce or tomato sauce
5 tbsp hoisin or seafood sauce
(A) main stuff:
400 g yam bean, shredded
3 pips garlic, chopped
2 mushrooms, shredded
2 carrots, shredded
1 cup chicken broth
salt and pepper to taste
Method for cooking (A):
Heat 2 tbsp cooking oil in a wok. Fry the garlic and mushroom till fragrant.
Add carrot and yam bean, stir fry for 3 minutes. Add chicken broth, simmer for 5 minutes. Add salt and pepper to taste.
(B) Additional stuff:
1 piece tofu, chopped finely and pan-fried
5 tbsp crispy fried onion
2 eggs, beaten, pan fried and shredded
100 g minced prawns or minced pork, stir- fried till just cooked
100 g crab meat or crab sticks, cooked
Arrangement each ingredient in separate tray e.g. trays for lettuce, tofu, fried onion, omelet, chili sauce, minced meat, popiah skin. There can be as many as 10 - 15 trays of cooked ingredients, like peanut, shredded French beans, blanched bean sprouts, crab sticks and chopped Chinese sausage, too.
To make a popiah:
Lay a piece of bean sheet neatly on a serving plate.
Carefully smear a thin layer of chili/tomato sauce on it.
Smear the hoisin sauce too (optional).
Place a lettuce leaf on top.
Place 1 small scoop of the main ingredients A (drained); on top the lettuce.
Add bits of every ingredients(B) according to you liking, neatly arrange the bulb into a 12cmx5cm strip.
Wrap and secure into a roll.
Serve immediately. It is a fresh and tasty salad!
Popiah is a pot-luck favorite, or a barbecue favorite, when it is served as a complementary salad. Guests is expected to make their own popiah, choosing combination ingredients of their liking. It is fun!!
To make the spring roll from here:
Exclude the use of lettuce leave, and deep fry the popiah in hot oil, the way you fry fritters and croquettes.
Serve hot while the spring roll skin is crispy.
The whole preparation may sound complication, but do not worry, only my description is lengthy!! Haha.....bear with my language weakness!!
In actual case, it takes 1 minute to prepare from the ready ingredients, and less than 1 minute to finish it down into your stomach!
I felt like cooking a little bit. I made some grilled Chicken Spring Rolls with the peanut sauce. It was fun trying to teach my friends how to roll these things.
Good with everything! More about The Beach Bar on my Phuket Blog : www.jamiesphuketblog.com/2010/04/my-favourites-places-bea....
Steamed BBQ Pork Buns, Custard Buns, Shumai, Xiao Long Bao (loved the presentation in the mini muffin tins)
Spanish mackerel, AUD23 per kg from Win Sam, and vegetables. Very tasty, with water chestnuts, carrots, coriander, and a splash of fish sauce. Julia pounded it lightly with a pestle to firm up the protein, making it stick together, but not too bouncy.
it's a basic fish ball recipe. with a tablespoon, scrape the flesh of a fish, about a 700g cutlet of Spanish mackerel. Julia said she put it in a mixing bowl this time, added about a teaspoon of fish sauce, salt, pepper and pounded it lightly, until the flesh came together. The more you pound, the more springy it will be. Then she added cornstarch, chopped carrot, water chestnuts and coriander.
the fresher the fish, the better the texture. I think salmon is too oily. try bonito or a white fish.
then, wrap in beancurd skin to make 2-3cm thick rolls, brush with oil, and bake at um... I'd guess 180ºC until golden and cooked.
Julia should verify. I was at the pool with Isaac when she did it :P