View allAll Photos Tagged springroll
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.
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.
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
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syarat: tulis alasan kenapa anda paling pantas?
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(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.
Recipe to follow.
Make your wrappers (instructions on previous photo)
Spread one tbsp Tofutti Cream cheese over the middle and layer with some chopped cilantro, pine nuts, chopped sundried tomatoes, a little chili sauce, and a generous slice of avocado. Fold over and fry.
Served with Spicy Orange Sauce (previous photo also)
we thought it was funny because it looked like a penis.
this is like the only picture i took while in halifax last week cuz i was dead sick for most of my trip. but, there are many worse places to be sick than a swanky hotel room!
pan fry until golden brown. the golden brown ones are made with wheat wrappers, the paler ones, made with Vietnamese rice paper wrappers - gluten free.
When I was a kid, we used to spend way too long making spring rolls. All the aunties, grandmother, grandaunties and cousins would be roped in to chop and slice. This recipe by Kyle's dad took (only) two hours. I wonder whether it only ever took that long in Malaysia, and that time seemed to stand still when forced inside, chopping a mountain of vegetables, or whether it really did take all day...
The whole process is described on my blog papayatreelimited.blogspot.com/2009/09/spring-rolls-yum.html, but here's the recipe...
You will need:
A packet of spring roll wrappers - either wheat, or rice paper wrappers
Filling:
all ingredients have to be sliced finely and long
chicken thighs - marinaded in a bit of garlic, soy, sesame oil, oyster sauce, pepper. pan fry until browned.
carrot
garlic shoots
spring onions
bamboo shoots
water chestnuts
fungus - wood ear
chinese dried mushrooms - soaked in hot water, sliced
snake beans
3 eggs - omelette - seasoned with a dash of soy, pepper, make a thin omelette and slice finely
beansprouts
Stir fry all the ingredients - and add sesame oil, oyster sauce, cornflour (and water), pepper, soy sauce.
Let the mixture cool.
Then roll into spring rolls.
deep fry until golden brown.
Dipping sauce:
thick soy sauce, soy, chopped garlic, oyster sauce - or any other dipping sauce you like.
Clear your schedule, eat and have a nap.
I bought the wrong size rice paper (too small), so the rolling was a bit difficult. But the taste is always nice. The simplest of ingredients rolled together for a low calorie, low fat snack. This time I used rice noodles, lean pork, shrimp, lettuce, carrot, scallion and chives
These are from my favorite place to get banh mi, the delicious Vietnamese sandwiches. If you look carefully, you can see bits of tofu in with the vegetables.
I love the soft skin with which these are made. It's so delicate. An order of these spring rolls is accompanied by a dipping sauce. Delicious!
This photo is from last April. I took the photo with the intention of posting it the next day, but I must have posted other photos instead. It's hard to believe because I like these vegetarian spring rolls and wanted to share them. You should try them if you're nearby.
Viet-Nam Banh Mi So 1
369 Broome St
New York, NY
Martha Sherpa's Cooking School in Hong Kong, offers hands on authentic Thai Cookery, Chinese Cookery, Dim Sum, Bread Course, Cake Course, Chinese BBQ and Chinese Bakery Lessons, 365 days a year. All lessons are instructed in English.
Hello Flickr Friends!
Haven't been posting for some time...I meant to post some Holiday-themed photos, but ohwell.. too late.. hope you're all enjoying the New Year!
Anyhoo, here's a pic from one of my all time favorite sets...from the Traditional Asian Goods sets.. everything about this set is awesome, love the detail put into making it look so realistic.
Plus, Phở is just super duper yummy with the broth, spices and noodles and veggies, perfect for a lazy afternoon.
The bowl looks big enough for two! Enjoy!
I spotted these in the co-op deli for the first time yesterday. These spring rolls, with a tasty sweet chili sauce, were surprisingly awesome! I hope to devour more of them in the future.
Sunday we went to lunch at our favorite little Thai restaurant in Harrisonburg. We always get spring rolls because they are just mouth-wateringly good! And beautifully prepared as well.
First attempt at HDR. My wife made some tasty spring rolls, and I thought it might make a good picture. You can check out how to make the Spring Rolls here.
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