View allAll Photos Tagged springrolls
Not just any old meatballs, but heart attack inducing pork meatballs! Sure tastes good if you indulge rarely. This actually made for three individual meals yesterday.
For the beverage, I drank a glass of diet Mountain Dew, which contains brominated vegetable oil. All European countries and Japan have banned BVO.
According to several websites, BVO has nasty side effects if consumed in large quantities...
"Bromine is a central nervous system depressant, and can trigger a number of psychological symptoms such as acute paranoia and other psychotic symptoms. Bromine toxicity can also manifest as skin rashes, acne, loss of appetite, fatigue, and cardiac arrhythmias."
*Loempiafamilie is een woord wat is gebruikt door "De Telegraaf" eigenlijk vind ik die woordkeurze een beetje denigrerend maar eigenlijk ook wel weer grappig.
Oh... mijn Facebook tijdlijn loopt over van de loepia.... :))
Copyright WGC (Edwin) van Tilburg
I was so impressed with the food at Linh Anh on my first visit, I had to take a friend visiting from out of town.
With lots of choices, it took a while to decide on what to have but we settled on two vermicelli dishes - Grilled Chicken and Spring Roll, and Fried Crab Spring Roll and Pork. We also added a bowl of soup for each of us.
As expected, the food was delicious. All the flavours were very rich, even the extra soup. We finished everything! I know we'll be going back before she returns home.
Linh Anh is now my favourite Vietnamese restaurant! Highly recommended!
Linh Anh
Scarborough, Ontario
BBQ Pork
Spring Rolls
Chicken Omelette
Shanghai Dumplings
Flat Rice Noodles with Beef
Steamed Rice
Ginger Chicken with Crispy Noodles
Salt & Pepper Calamari
Nems (Spring Rolls) with a potato salad and sweetcorn.
Graham found the Nems on promo at the supermarket this morning and sensibly got them for dinner tonight. They were very good ones too.
Oddly enough after we'd finished we didn't feel like having any pudding!!
Thank you for your favourites. :O)
© All my photos are copyrighted and can not be used for any purpose what so ever without a license.
For any further inquiries, please do not hesitate to contact me at: [pinnee@gmail.com]
another food photoshoot.
shrimp springrolls.
strobist info: reflector to the left, 580EXII yongnuo triggered with shoot through umbrella.
The China grill, Hvidovre. The spring roll was home made, nothing fancy, but just as you'll expect... Another bicycle ride following the rails between Hvidovre and Rødovre stations, the B-line.
I wonder how to use it?
Red carpet to heaven?
Not my destination, I think.
A free springroll at the nearby Chinese restaurant? Maybe.
www.flickr.com/photos/pinneepop/9268607386/in/explore-201...
If you'd once fallen in love with Vietnamese spring roll, try this one, you'r gonna falling in love again. ;)
.
"Spring Rolls" "Bì cuốn chay" "Bì cuốn" "Bi cuon"
"Bò bía chay" "Bò bía" "Bo bia"
which can be roughly translated as "minced pork roll," is a popular dish in Vietnamese cuisine and usually served as an appetizer in America and European countries, where there are large Vietnamese communities. In southern Vietnam, it is referred to as chả giò ("fried minced pork").
Camera: Canon EOS 5D Mark II
Len: Canon EF 135mm f/2.0 L USM
póped by lamlylam
a product of AGREXSAIGON
a "Vietnamese" snack in the sun.
Lumpia or the Dutch spelling Loempia is a spring roll. This kiosk sells the Vietnamese version.
www.flickr.com/photos/pinneepop/tags/springrolls/
Gỏi cuốn Attraction
© All my photos are copyrighted and can not be used for any purpose what so ever without a license.
For any further inquiries, please do not hesitate to contact me at: [pinnee@gmail.com]
More recipes at foodfashfit.com/
These gingery spring rolls can be frozen ahead of time, but you should thaw them before deep frying. The ones pictured are normal size, but for bentos buy a large packet of spring roll wrappers and then cut them into quarters for cute mini spring rolls!
Ingredients for Chinese spring rolls
1 pack large spring roll wrappers
2 chicken breasts, shredded
75g cooked prawns, cut into small pieces
4 spring onions, finely chopped
100g bean sprouts
75g grated carrot
50g grated onion
3 square centimetres fresh ginger finely chopped
3 garlic cloves finely chopped
1 beaten egg
1 1/2 tablespoon light soy sauce
1 1/2 tablespoon oyster sauce
1 1/2 teaspoon sugar
1 teaspoon sesame seed oil
Pinch chilli flakes (optional)
Oil to stir fry and deep fry
Method
Mix together the soy sauce, oyster sauce, sugar, sesame seed oil and chilli flakes.
Heat your wok to a medium heat. Stir-fry the chicken in 1 tbsp oil until it’s white, then reserve and drain. Remove excess moisture from your wok and heat some more oil.
Fry the ginger for 30 seconds, then add the garlic, frying for one minute. Add the grated onion and spring onion and cook until it has softened. Watch your temperature here – you don’t want to brown the ingredients. If the wok gets too hot, remove it from the burner for a few seconds.
Add the carrots, bean sprouts and prawns and cook until the bean sprouts are slightly translucent.
Pour on the beaten egg and mix. When the egg has solidified, add the soy sauce mixture and the egg and mix thoroughly. There should be no excess liquid – all the seasoning and egg should cling to the ingredients. Leave to cool.
To assemble 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 in to 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.
Now for the deep frying – at this point it’s probably best to say that deep frying can be very dangerous – if you’re concerned, then use a deep fat fryer at 170 degrees centigrade to cook your spring rolls.
Heat the oil in a pan. Test the heat by adding 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.
You can make a dipping sauce with light soy sauce, and rice wine vinegar to taste. Add chilli flakes, chopped spring onions or a slug of sesame seed oil for a special touch.
Originally printed in NEO issue 019
Popiah is originally a Chinese snack, which is also very popular among the Malay community in Malaysia.
This steamed springroll is eaten in accompaniment with a sweet sauce (and optionally with hot chilli sauce before it is filled. The filling is mainly finely grated and steamed or stir-fried turnip, which has been cooked with a combination of other ingredients such as bean sprouts, French beans, and lettuce leaves,along with grated carrots, slices of Chinese sausage, thinly sliced fried tofu, chopped peanuts or peanut powder, fried shallots, and shredded omelette.
During the month of Ramadan, these food markets are available at the suburb where Muslims can buy the precooked food in time for Iftar - the evening meal when Muslims end their daily Ramadan fast at sunset.
Many of the vendors offer home-cooked food once a year at the Ramadan Market for some income.
In a multi-racial society like Malaysia, often Chinese and Indians are regular customers at these bazaars too.
=====
Thanks for taking time to visit my new personal site here:
“A Story Teller" by Cheryl Chan Photography
if you like the colorful markets:
check out more Malaysia Streets & Candid shots here:
Taking the Streets in Malaysia
these images of Mistress Lane will soon be the documentary of its past:
check out more Hong Kong Streets & Candid shots here:
Taking the Streets in Hong Kong
=====