Tuesday, July 29, 2008
Below is a simple recipe that I use to make sweet and sour fish sauce.
1 tbsp. lemon or lime juice
1/4 cup sugar
1/4 cup fish sauce
1/2 cup boiled water
3 cloves minced garlice
2 sliced chili peppers (optional)
Mix the sugar and water in a bowl until the sugar is melted. Let the mixture cool, then add the rest of the ingredients and stir. Pour into small, individual bowls for dipping.
The chili peppers can be added if you like a spicy sauce. I usually divide the sauce in two and add chili peppers to half of the sauce so that there is a spicy sauce and a mild sauce.
I keep unused portions of this sauce in a jar in the fridge for about a week.
This sweet and sour fish sauce is wonderful for dipping spring rolls, poured over vermicelli noodles or other items as well.
Tuesday, July 22, 2008
1 pkg. (400 grams) rice flour
1/2 tsp. salt
1 tbsp. turmeric powder
3 cups coconut milk
Mix rice flour, salt and turmeric powder together. Stir in coconut milk.
400 grams of ground pork
400 grams of peeled and deveined shrimp
1 cup of bean sprouts
1/2 cup of cooked green beans
1 onion, minced
1 green onion, minced
1 tsp. salt
1 tsp. pepper
Cook the pancake filling ingredients together in a pan, then remove from heat.
Heat 1 tbsp. of oil in a pan, and pour a ladle full of pancake mix into the pan. Spread it to cover the base of the pan, then sprinkle a layer of pancake filling on top of the mix. Cover the pan for one minute or until the pancake is cooked. Then fold the pancake in half using a spatula. Slide the pancake onto a plate and serve with lettuce, basil and cilantro.
Pieces of the pancake can be wrapped in lettuce leaves with basil and cilantro, then dipped in sweet and sour fish sauce.
Monday, July 14, 2008
These are some delicious smoked salmon and avocado maki rolls that I made when some friends came over. I don't often make maki rolls and they are best served fresh and that is not often easy to do when making everything from scratch.
All I needed to make them was:
1 sushi mat
1 package of seaweed paper
4 cups of cooked sushi (japanese) rice
1 ripe avocado, pitted and sliced
5 slices of smoked salmon
To make each roll, I placed one piece of seaweed paper onto the sushi mat and spread a layer of sushi rice onto it. Remember to leave an inch of the top of the seaweed paper uncovered.
I then placed smoked salmon and slices of avocado in a horizontal line across the middle of the rice.
I rolled the sushi, removed it from the mat, then cut the sushi into 1" rolls.
The salmon and avocado maki rolls were delicious served with soy sauce and wasabi.