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Close up shot of the bowl of Phở...
Best part is, I pulled apart the "rice paper" from the Vietnamese fresh
spring roll... at first I thought my set was so old that it came apart (oh
so perfectly).. but then I pulled a couple more out.. love how you can see
the little shrimp on top of the greens.
Visit www.foodfashfit.com for recipes and more!
Filled with cellophane noodles and served with a sweet chilli dipping sauce, these are spicy and delicious Thai style spring rolls which could be served in a bento box
BANH MI: SUB SANDWICH TOPPED W/ CUCUMBER, PICKLED CARROT, RADISH, JALAPEÑO, CILANTRO & HOUSE AIOLI; Bob had the CLASSIC (BRAISED PORK BELLY, HAM & PÂTÉ)
middle tier: cucumber sandwich, egg salad sandwich, tuna salad roll, smoked salmon and red onions and capers on a mini sesame seed bagel, bbq pork buns, spring rolls, and (barely seen) mini cherry tomato and cheese baguette.
traditional english afternoon tea (+ some chinese specialties!) @ the intercontinental hotel, tsim sha tsui, HK.
brilliant views of HK harbour and relaxing live music, non-stop flowing of tea <3
March 6, 2012
Today I:
-learnt how to wire a plug in physics
-read 'To Kill a Mockingbird' in literature
-started my controlled assessment in history
-had spring rolls for dinner with my mum
Spring Roll Wrappers recipe is a sheet or pastry that is often used to make spring rolls, samosa or rolls with vegetables or egg or chicken or various snack items.
PENTAX K-5 II s • 80 ISO • Pentax A 50mm F1.7
Kenko Pz-AF UniPlus Tube 25
Homemade Springroll • Rouleau de Printemps fait maison • Hausgemachte Frühlingsrolle
To make these spring rolls for bento boxes, buy the largest size spring roll wrappers you can get, and then divide them into four quarters. Make sure that all the ingredients are finely chopped, and trim the noodles to a shorter length. You can substitute chicken or pork mince for the turkey mince used here.
Thai Spring Rolls
Packet of 15cm/6 inch square spring roll wrappers
50g cellophane/harusame noodles
250g minced turkey
2 minced garlic cloves
1/2 tsp minced ginger
4 spring onions, finely chopped
2 red chillies
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp sugar
Ground pepper
1 small carrot, grated
70g beansprouts
1 tbsp coriander leaves, finely chopped
1 tbsp mint leaves, finely chopped
Oil for deep frying
Sweet chilli dipping sauce
Method
Put the noodles in boiling water to soak for 10 minutes, then rinse under cold water, drain thoroughly and cut into 5cm lengths to make them easier to eat.
Heat the oil in a wok and fry the turkey mince on a medium heat, until the mince is separated and cooked through. Then add the garlic, ginger and spring onions and cook until the mince is slightly browned. Be careful not to burn the garlic as it will turn bitter.
Now add the noodles, soy sauce, fish sauce and sugar and mix well, adding pepper to taste. Turn the heat low and stir until the sugar is dissolved.
Put the carrots, beansprouts, coriander and mint into the pan, stir and take off the heat.
Now to wrap your spring rolls. Place your spring roll wrapper diagonally on the work surface and fill the corner nearest to you with a tablespoon of mixture. Pull the corner up over the top and then roll twice – you should now be roughly to the centre of the wrapper. Fold the two corners into the middle and then continue to roll it up, sealing the end with water – this is vital or your roll will pop open when you fry it.
The frying method is the same for Chinese spring rolls – you can use a deep fat fryer at 170 degrees centigrade to cook your spring rolls, or heat them in a pan of hot oil. To test the oil is hot enough, add a spring roll – if it sizzles and the oil bubbles around it vigorously, you have it right. Cook on each side for a couple of minutes, then drain. If your rolls go dark brown too quickly, turn your heat down.
To serve, arrange on a plate with a dish of sweet chilli dipping sauce.
Originally printed in NEO 032
Thai traditional food @ Old City, Chiang Mai, Thailand.
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"Tom Yum Kum" "Tom Yum Goong" "Tom Yum soup" "Tom Yum soup made with prawns"
"Thai Springroll" "Thai foods" "Thai food" "Thai Milk Tea" "Old City" "Chiang Mai" Thailand
Chopsticks at Benley: A Vietnamese Kitchen in Long Beach, CA.
I really liked the design of these. :)
Veggie spring rolls with sweet Thai chili sauce; corn; melon balls; edamame. First time making fresh spring rolls!
At least, that's what I think it was called. Bun is the Vietnamese rice vermicelli and the cha gio are their fried spring rolls. This was goooooooood.
I cannot remember the name of this restaurant...it's in London and on a street in between Shaftesbury Avenue and Old Compton Street.
AHHHH! With SOLs over at school I now need to get up at my normal time, though SOL scheduling spoiled me into sleeping until 8am, how will I ever go back to the 5:30am wake up call?! *grin* That's what I like to call an excuse for a semi lack luster bento. *sigh* Why did my appetite have to come back full force today?! Lol.
Poulet et escargot en rolleaux - Bistro Vue AUD14
On a cold and Wintery Tuesday night, Bistro Vue was fully booked, with a private function occupying half the restaurant.
As the dining room began to fill, an accordian player started playing, adding to the ambience.
The menu was typically French, although the current specials seem to all involve curry of one form or another.
We ordered 3 hors d’oeuvres (starters) and 2 entrees (mains), in the hope that we would have enough room for the chocolate souffle!
The clam gratinée was a nice start. Although the clams weren't very meaty, the flavours of the sea combined with dollops of tomato, garlic and parsley and a light sprinkling of cheese was probably the best tasting grilled clams I've had! The little micro-coriander and drizzle of basil oil made the dish colourful too!
Next up were the posh-sounding Poulet et escargot en rouleaux. In other words, chicken spring rolls with snails! :P We couldn't quite work out if there were any snails in the spring rolls themselves, but the chicken was light and the pastry skin was crunchy and not greasy. It was served with 2 escargot in a curry sauce, which seemed a bit out of place. We were also given a small pot of curry sauce for the spring rolls, but that seemed unnecessary as well.
The 2-hour poached eggs were quite a treat! Visually playful, 3 eggs were served in an egg carton, with 6 halved egg shells holding the yolks and a mushroom jus and air. The confit egg yolks were unimaginably creamy and went very well wild mushroom purée and the fingers of toast! It's an amazing combination. We followed that with the mushroom jus which was like a strong beef consomme.
After a short rest, our mains arrived. The grilled skate was a simple piece of fish with slightly crisped edges and a moist center. The naturally sweet, garlicky fresh pea puree balanced out the saltiness of the fish. The accompanying scalloped potato were waxy and fragrant with butter. Yum!
We also got a duck dish, with a slow-roasted duck breast that was tender and juicy. However, the confit duck leg was a bit over-seasoned, but very flavoursome. The braised cabbage went some way to temper the salt, but we had to order more of the warm mini baguettes to help calm our tastebuds.
When asked if we'd liked dessert, we knew we did! We ordered the chocolate souffle and some coffees.
The souffle was accompanied with some theatrics! Before I could take a photo, our waitress stabbed it with butter knife and proceded to make a hole. She then poured a jug of hot chocolate into the hole, finishing by drizzling some over the top. The souffle was very light and fluffy, almost too light, giving it the texture of beaten egg whites that hadn't had time to firm up. Tastewise, the souffle wasn't as intensely chocolatey and we'd like, but still very good. After the dessert, we all agreed that the lightness was a welcome end to a good dinner!
Bistro Vue
430 Little Collins St Melbourne 3000
(03) 9691 3838
vuedemonde.com.au/bistro-vue.aspx
- Bistro Vue - Dani Valent, Reviewer - January 22, 2007
- Bistro Vue - John Lethlean, Reviewer - February 12, 2007 - 14/20
BBQ Pork with Rice Noodles from Saigon Noodle House in Temecula, California.
Toni had this. It was excellent. It came with spring rolls that were so good and was topped with finely chopped basil, green onions and chopped peanuts. The BBQ Pork was similar to the Chinese variety but more subdued in flavor and with more of a grilled taste.
hadiah: Flickr Pro gratis selama 3 bulan
syarat: tulis alasan kenapa anda paling pantas?
pemenang: yang paling bikin satya terharu ;)
(photo taken in april 2006, when satya went pro)
nothing that innovative tonight bento friends -- you've already seen me use a square box with flower garnishes once this week!
main compartment: leftovers from last night's dinner of homemade vietnamese spring rolls (mine are vegetarian -- bean sprouts, cilantro, basil, tofu, carrot, and glass noodles dressed with soy sauce, sesame oil and chili flakes), with yellow beet stars added for garnish, lined with a cabbage leaf and buttressed by pickled radishes, yellow and red tomatoes.
"3 o'clock" compartment: leftover fried rice with a yellow beet and purple potato flower garnish.
"6 o'clock" compartment: edamame in a silicone food cup, with yellow wax beans and red carrot sticks.
not pictured: homemade peanut butter/soy/sriracha dipping sauce for the spring rolls.