Ingredients:
100 g snow peas
2 medium carrots, grated
1/4 green cabbage, finely shredded
30 leaves coriander or Vietnamese mint
1 tablespoon fish sauce
100 g beanshoots
8 spring onions
1/2 red or yellow capsicum
30 sheets rice paper
juice of 1 lemon
Dipping sauce:
juice of 1 lemon
1 clove garlic, finely chopped
1 red chilli, deseeded and finely chopped
1 tablespoon fish sauce
1 cm piece fresh ginger, sliced
Method:
1. Grate carrot. Finely slice snow peas, spring onions and capsicum, lengthwise, about 8 cm long. Finely shred cabbage and place in bowl with lemon juice and fish sauce to marinate.
2. Soak rice paper sheets, 2 to 3 at a time, in cold water for approximately 2 minutes. Lift out carefully and place on a wet tea towel to continue softening. When they are fully soft and pliable they are ready to use.
3. Place a softened rice paper sheet on a board. Place a small amount of each vegetable and 1 piece of herb on the edge of the paper. (Suggested amounts are 1 to 2 slices of each vegetable and about 1 teaspoon of carrot and cabbage.) Under rather than over fill the rolls.
4. Roll up the rice paper, tucking in the edges. Place on a platter or tray. Continue with the other sheets of rice paper until all the filling is used.
5. Serve rice paper rolls cold or at room temperature, and use sauce to dip rolls into.
1 butter lettuce, leaves separated, washed, dried, torn
1 large red capsicum, quartered, deseeded, cut crossways into thin strips
100g (1 1/2 cups) bean sprouts, trimmed
6 green shallots, trimmed, sliced
1/4 cup loosely packed fresh coriander leaves
1/4 cup shredded fresh mint
· dressing
80ml (1/3 cup) fresh lime juice
2 tsp fish sauce
1 tsp soy sauce
1 large garlic clove, finely chopped
1-2 small fresh red chillies, deseeded, finely chopped
Pinch of caster sugar
Method
1. Heat a chargrill or barbecue grill on medium-high. Add the beef and cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and set aside for 15 minutes to cool. Cut across the grain into thin strips. Set aside.
2. Meanwhile, to make the dressing, combine the lime juice, fish sauce, soy sauce, garlic, chilli and sugar in a small bowl and mix well.
3. Place the beef, lettuce, capsicum, bean sprouts, green shallots, coriander and mint in a large bowl. Pour over dressing and toss gently to combine. Serve immediately.
jasmine infused agar agar jelly Ingredients : Serves 6 | 6 cups 4 teaspoons 1 cup 3 or 4 drops 3 or 4 drops Water Agar-agar powder Sugar jasmine essence essence Few drops green food coloring
Method :
Pour water into a saucepan, sprinkle the agar-agar powder over the surface and bring slowly to the boil.
Boil until agar-agar dissolves, 5-10 minutes.
Add sugar and stir over heat until it dissolves.
Remove from heat, pour 2 cups of the jelly into a bowl, color greenwith food coloring and flavor with jasmine essence.
Pour into a glass tray lined with glad wrap
Refrigerate green jelly.
let jelly set overnight.
day before: make agar jelly (follow recipe) let jelly set overnight.
on the day: heat pan (grill plate) boil 4 cups of water prepare ingrediants for rice paper rolls (chop vegetables, julien slices) follow recipe
FOOD FROM THAILAND
Rice paper rolls:Ingredients:
100 g snow peas
2 medium carrots, grated
1/4 green cabbage, finely shredded
30 leaves coriander or Vietnamese mint
1 tablespoon fish sauce
100 g beanshoots
8 spring onions
1/2 red or yellow capsicum
30 sheets rice paper
juice of 1 lemon
Dipping sauce:
juice of 1 lemon
1 clove garlic, finely chopped
1 red chilli, deseeded and finely chopped
1 tablespoon fish sauce
1 cm piece fresh ginger, sliced
Method:
1. Grate carrot. Finely slice snow peas, spring onions and capsicum, lengthwise, about 8 cm long. Finely shred cabbage and place in bowl with lemon juice and fish sauce to marinate.
2. Soak rice paper sheets, 2 to 3 at a time, in cold water for approximately 2 minutes. Lift out carefully and place on a wet tea towel to continue softening. When they are fully soft and pliable they are ready to use.
3. Place a softened rice paper sheet on a board. Place a small amount of each vegetable and 1 piece of herb on the edge of the paper. (Suggested amounts are 1 to 2 slices of each vegetable and about 1 teaspoon of carrot and cabbage.) Under rather than over fill the rolls.
4. Roll up the rice paper, tucking in the edges. Place on a platter or tray. Continue with the other sheets of rice paper until all the filling is used.
5. Serve rice paper rolls cold or at room temperature, and use sauce to dip rolls into.
Dipping sauce:
Mix all ingredients together.
Notes: Makes 30 rice paper rolls.
Thai beef salad:
Preparation Time
25 minutesCooking Time
8 minutesIngredients (serves 4)
· dressing
- 80ml (1/3 cup) fresh lime juice
- 2 tsp fish sauce
- 1 tsp soy sauce
- 1 large garlic clove, finely chopped
- 1-2 small fresh red chillies, deseeded, finely chopped
- Pinch of caster sugar
Method1. Heat a chargrill or barbecue grill on medium-high. Add the beef and cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and set aside for 15 minutes to cool. Cut across the grain into thin strips. Set aside.
2. Meanwhile, to make the dressing, combine the lime juice, fish sauce, soy sauce, garlic, chilli and sugar in a small bowl and mix well.
3. Place the beef, lettuce, capsicum, bean sprouts, green shallots, coriander and mint in a large bowl. Pour over dressing and toss gently to combine. Serve immediately.
jasmine infused agar agar jelly Ingredients : Serves 6 | 6 cups 4 teaspoons 1 cup 3 or 4 drops 3 or 4 drops Water Agar-agar powder Sugar jasmine essence essence Few drops green food coloring
Method :
Pour water into a saucepan, sprinkle the agar-agar powder over the surface and bring slowly to the boil.
Boil until agar-agar dissolves, 5-10 minutes.
day before: make agar jelly (follow recipe) let jelly set overnight.
on the day: heat pan (grill plate) boil 4 cups of water prepare ingrediants for rice paper rolls (chop vegetables, julien slices) follow recipe