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VIETNAM FOOD : Fried Rice Paper Roll

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Serves: 2-3 people

Difficulty Level: EASY

Cooking Time: 25 minutes

Main Ingredients
– 100g pork (minced)
– 100g prawns (minced)
– 1 red onion (minced)
– 1 carrot (finely grated)
– ½ cup wood ear mushrooms
(finely sliced)
– ½ cup vermicelli (soaked in
boiling water)
– 1 egg
– 1 tsp salt
– 10-12 rice papers
– Nuoc Cham Dipping Sauce
– For Garnish (optional)
– Chilli powder
– Mint leaves

 

Directions
To Prep
1. Combine all of the main ingredients together and mix until well combined.
2. Dip the rice paper into warm water and let absorb slightly before placing on to a work surface.
3. Add a portion of the mixture onto the bottom side of the rice paper and tuck the edge over the mixture.
4. Roll the sides of the rice paper onto the covered mixture and continue to wrap the paper, rolling until the rice paper completely covers the mixture.
5. Repeat this process until all of the mixture has been used up. Place in the fridge for 10-20 mins to dry the skin.
To Cook
1. In a large pot with enough oil to deep fry the rice paper rolls, heat over a medium to high heat.
2. Fry the rice paper rolls in batches or one at a time for approx. 5 mins to allow the fillings to cook. Ensure that the heat isn’t too high to prevent the rolls from burning. Take further care when frying the rolls too as they will stick together at the start of frying.
3. When the rolls have cooked, remove them from the oil and let them drain on a paper towel or over a rack.
To Serve
1. Garnish and serve immediately with our nuoc cham dipping sauce or a dipping sauce of your choosing.

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Cooking for your loved

COVID19 Lockdown Cooking Series

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Mille Feuille Nabe

Difficulty Level: 1 /3

Cooking Time: 15 mins

Serves: 4

 

 

Ingredients

Main Ingredients

  • ½ head wombok/napa cabbage
  • 400g skinless pork belly slices
  • 2.5cm ginger (sliced)
  • 1.1L water (for 22cm pot; adjust according to pot size)
  • 10g dashi powder
  • 1½ tbsp sake
  • ¾ tbsp light soy sauce
  • 1 tsp salt
  • Enoki mushrooms (optional)
  • Shiitake mushrooms (optional)
  • Carrot (thinly slice)

For Dipping sauce

  • 1 cup scallion (chopped spring onions)
  • Ponzu sauce
  • Shichimi togarashi (Japanese seven spice)

 

Directions

To Make Dipping Sauce

  • Divide scallions into 4 small bowls, cover with ponzu sauce and add a few dashes of shichimi togarashi. Adjust amount to your preference, set aside.

To Make Mille Feuille Nabe

  • Wash wombok and drip dry.
  • Stack about 5 wombok leaves alternate with sliced pork belly. Cut to the height of pot and arrange them in a circle until the entire pot is filled up. Stuff in some enoki mushrooms in the centre.
  • Slot some thin carrot slices in between the wombok for a vibrant outcome.
  • In a jug, mix dashi with water, sliced ginger, sake, light soy sauce and salt.
  • Pour over the arranged wombok in the pot. Cover and boil till bubbling.
  • Using a skimmer, skim away any scum that floats on the soup.
  • Let it continue to boil for 5 minutes or till wombok is soft.
  • Serve with dipping sauce.

 


 

 

The History of Nabe: The Japanese Hot Pot

 

 

From the Edo Period in Japanese History

In old Japanese homes, there was usually only one fireplace where the family would gather during winter evenings to stay warm, cook their food, and eat it while it stayed hot. It is thought that this is where nabe originated, as the earthenware dish is traditionally eaten by several people out of the same platter as it cooks. While nabe dishes now include a variety of ingredients, the first dishes were mainly prepared with fish, in part because Japan was under Buddhist rule, which denounced the consumption of beef. Later on into the Edo period, however, the country started trading with other nations and began using beef and other new ingredients.

 

 

Nabe Today

Nabe is still served in earthenware pots and meant to be consumed while sitting on top of a small burner so the meal stays hot and simmering. In Japan, it’s still consumed during winter to keep warm — but it’s widely popular in warm and sunny Honolulu too. In Hawaii, warmth might not be an issue, but no matter the temperature, people still love tossing in their favorite ingredients in order to enjoy the delicious flavors uniting over an open flame.

 

 

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Cooking for your loved

5 things you could make in a rice cooker

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Feed a crowd with fluffy pancakes that have been made using a rice cooker

 

 

When you make this sweet breakfast staple in a rice cooker, there’s no need to worry about pouring batter onto a griddle and flipping your pancakes at just the right moment. 

You prepare pancake batter, pour it into the rice cooker, and let the appliance do the rest. You can also add mix-ins, like chocolate chips or blueberries for a fun twist. 

 

You can even make cake in a rice cooker

 

If you’re looking to prepare an even simpler dessert, Spoon University has a recipe for a cake that can be made in a rice cooker using only four ingredients!

 

Steam fresh or frozen dumplings using the steamer basket attachment of a rice cooker

 

A rice cooker can substitute for a bamboo steamer if you have the rice cooker’s steamer basket attachment and follow a few simple steps.

 

 

It can be used to cook grains other than rice

 

You can use your rice cooker to cook quinoa or to cook barley. You just have to be sure to adjust the amount of water or broth you’re using to cook the grains.

When it comes to making quinoa or barley, you typically have to add more liquids to your rice cooker than you normally would when making rice.

 

Cook oatmeal in a rice cooker for a filling and warm breakfast

Cooking oatmeal in a rice cooker is the perfect way to get a warm breakfast without having to keep a close eye on a stove-top pot of oats.

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Cooking for your loved

KOREAN DESSERT: Strawberry Bingsu

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Serves: 1-2 people

Difficulty Level: EASY          Cooking Time: 180 minutes

Main Ingredients

  • 4 strawberries (plus extra for serving)
  • 2 tbsp sugar
  • 1½ cups milk

Optional

  • Ice cream
  • Whipped cream
  • Condensed milk

 

Directions

To Prep

  1. Dice strawberries and mash with a fork in a bowl until it becomes a lumpy puree.
  2. Add in the sugar and mix well.
  3. Add in the milk and mix well.
  4. With a large zip lock bag, pour in the mixture and release as much air as possible.
  5. Seal and lay flat in the freezer for 2½-3 hrs.

To Serve

  1. Cut extra strawberries in half, and reserve 1 whole strawberry for the top. Set aside.
  2. Remove the mixture from the freezer and bash with a rolling pin.
  3. Place in a dessert bowl and lay the halved strawberries around the bingsu and the whole strawberry on top.
  4. Add ice cream, whipped cream and/or drizzle condensed milk to your liking. Serve immediately.

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