Recipe Mama

Spring Rolls August 4, 2010

Ingredients:
500g pork mince
1/4 cabbage
3 good size carrots
handful of bean vermicelli
handful of bamboo shoot slices (optional)
handful of dried shitake mushrooms (optional)
about 2 tb finely chopped fresh ginger (optional)
handful chopped leek or spring onions (optional)

Spring roll wrappers (I find the ones from Asian grocers to be far better than the pampas ones you get in the supermarket)
Sauce:
1 egg, beaten
about 2tb soy sauce
about 2tb oyster sauce
about 1/4 tsp cumin (optional)
about 1/2 tsp Chinese 5 spice
a pinch of mace (optional)
dash (1/8 cup maybe) water

Method:
Brown off the mince in a dry frypan (I always fry mince dry, since it loses oil anyway and that’s enough to stop it sticking in my non-stick pan)… Soak the mushrooms and vermicelli in boiling water to soften.  Add the leek/onion and ginger to the mince and cook them off….  Finely chop (I use a food processor) the carrot, mushrooms, bamboo and cabbage.  Add the chopped veg to the pan and cook that until they start softening…

Chop the the vermicelli into small pieces and mix that through.  Mix the sauce ingredients together and pour that over (the egg should thicken things up), then roll the spring rolls up…

Put a heaped tablespoon in the corner of the sheet

Start to roll it up until you reach the centre

Fold one side over, then fold the other side over

Then roll almost to the end, wet the last point of the spring roll paper, and continue rolling it up.  The water sticks the spring roll closed.

(You can make mini spring rolls by cutting the sheet in half, but I find it more fiddly)

 

You can  just cook them in the oven as is….  but the outer goes a bit crispy… you can brush them with oil and oven cook them, but I have found the tastiest way is to shallow fry them in very hot oil for a second until the pastry outer starts to darken and bubble, then put them on paper towels to absorb excess oil and put them in the oven to finish off cooking.

I like them with chilli plum sauce.  To make that, mix equal parts chilli sauce and plum jam (you can microwave the jam to make it mix through well).  You can make a batch of this up and keep it in the fridge.

 

Fried Rice #2 December 12, 2008

Filed under: rice dishes — obsidian @ 1:38 pm
Tags: , , ,

Ingredients:
1/2 a Medium Onion
1 Clove Garlic
4 Rashers Bacon
1-2 sticks Celery (depending on size)
1 Carrot
Handful of peas and corn (frozen or tinned – or use some baby corn [those mini corn cobbs])
Dash of Soy Sauce
Dash of Oyster Sauce (optional)
Dash of Teriaki sauce (optional)
Rice (about 2 cups – depending on how many you are feeding, and how hungry they are)
Spices (Optional – I like Ginger, Galangal, Mace, Cardamon, Coriander and Black Pepper)

Method:
1). Put the rice on to boil. Alternately you could use a Rice cooker.
2). Chop the Bacon and Celery into bite sized pieces. Finely chop the onion and garlic. Grate or very finely chop the carrot.
3). Fry the Bacon and Celery (and carrot if you chopped it) until bacon is about half cooked. Add the Onion and fry until Bacon and Onion are browned. Add the Garlic, Corn, peas and Carrot (if grated), and fry these until starting to brown.
4). Remove from heat until Rice is cooked. When rice is done, return pan to the heat and add rice to the frypan, with the sauces and any spices you want to add. (I use between 1/4 – 1/2 teaspoon each). Mix together well, and then serve.

 

Fried Rice

Filed under: rice dishes — obsidian @ 1:33 pm
Tags: , , , ,

Ingredients:
1 tin Cocktail Prawns (those little tiny ones) or handful of fresh
Handful of Bean Shoots
1/2 a Medium Onion
1 Clove Garlic
4 Rashers Bacon
2 Eggs
Fresh Chives (about a handful)
1 Chicken Breast or 2 Chicken thighs
Rice (about 2 cups – depending on how many you are feeding, and how hungry they are)
Soy sauce

Method:
1). Put the rice on to boil. Alternately you could use a Rice cooker.
2). Chop the Bacon and Chicken into bite sized pieces. Finely chop the onion and garlic.
3). Fry the Bacon and Chicken until about half cooked. Add the Onion and fry until Chicken and Onion are browned. Add the Garlic, Prawns, Bean Shoots and Chives. Fry these until starting to brown.
4). Remove from heat until Rice is cooked. Scramble eggs, or crack them into a frypan to make a thin omelette, then chop this omfrelette.
5). When rice is done, return pan to the heat and add Rice, Egg and Bacon Stock cube to the frypan. Mix together well, and then serve. You could use oyster sauce too if you like.

 

Wontons November 16, 2008

Filed under: Lunch,Meat Dishes,Snacks — obsidian @ 10:10 am
Tags: ,

Probably not in the slightest bit authentic, but nice anyway.

 
Wontons #1
Pork mince
Spring Onion
Garlic
Ginger
Soy Sauce
Oyster Sauce
Teriaki Sauce

 
Wontons #2
Chicken Mince
Soy Sauce
Spring Onion
Ginger
Celery
Rice Noodles

 
Wontons #3
Chicken Mince
Ginger
Spring Onion
Bamboo Shoots
Bean Sprouts
Soy Sauce

 

Methods for Making the Mixtures:

 
Wontons #1
1). Very finely chop the ginger, onion and garlic. Add some pork mince and a splash of the sauces and mix well.
 
Wontons #2
1). Very finely chop the ginger, celery, onion and garlic. Add some chicken mince, some of the rice noodles you softened when making the spring rolls and a splash of soy and mix well.
 
Wontons #3
These were roughly based on a recipe for “chicken moneybags”, where they made a pouch like thing and tied the top with a piece of chive.
1). Very finely chop the ingredients. Add some chicken mince and a splash of the soy and mix well.

 

Methods for Assembling:
There are 2 ways I’ve done this.
 
Round Wrapper Pillow – Using a round wonton wrapper, put a spoonful of mixture in the centre. dip your finger into some water and run it around the edges of the wrapper. Fold the edges over to make a semi circle pillow. Press the edges down firmly. You can stand them up so the seam is on the top or let them lie sideways like a pillow. Place them on a very lightly floured plate to stop them sticking.
 
Round Wrapper “bag” – Using a round wonton wrapper, put a spoonful of mixture in the centre. dip your finger into some water and run it around the edge of the wrapper. Then squish the wrapper up together to make a little pouch. You’ll need to experiment with the amount of mixture you can add (its not much). They might open at the top slightly but thats ok. You can tie a chive around the top to keep it closed (and looking cool) Place them on a very lightly floured plate to stop them sticking.
 
Traditional Wontons – Do it like this – http://nookandpantry.blogspot.com/2008/02/wonton-soup.html

 
Cooking The Wontons:

 
Steamed – Steamed in a steamer (bamboo best) lined with fine muslin so they don’t stick, for about 20 mins.
 
Steamed & Fried – Steam for 10-15 mins, then shallow fry to make the outside crispy (normally you would have it so the bottom only is crispy)
 
Fried then simmered – Shallow fry in a large flat frying pan with a tiny amount of oil until browned (about 5 mins), then add about a centimetre of water to the frypan and put a lid on (or tray over the top), and allow it to simmer for about 10 mins.
 
Boiled – Drop into boiling water, and simmer for about 10 mins.

 

Vegetarian Spring rolls

Filed under: Lunch,Snacks,Vegetables & Lentils — obsidian @ 9:53 am
Tags: , ,

Probably not in the slightest bit authentic, but nice anyway.

Ingredients:
Celery
Spring Onion
Garlic
Bean Sprouts
Bamboo Shoots
Cabbage
Grated Carrot
Ginger
Soy Sauce
Corn Flour
Rice Noodles (vermicelli)

 
Method:
1). Place the rice noodles into a bowl and pour boiling water over them to cover. Leave for 5 mins then drain.
2). Very finely chop the first 8 ingredients. Mix a tablespoon of cornflour with about 1/4 cup of water and mix well. Add this to the mix and mix.
3). I took a spring roll wrapper and cut it in half diagonally (making 2 triangles). I put a line of mixture in the centre of the wide end (about 3 inches long). Fold the 2 ends of the wrapper over so you have a long thin triangle shape with an opening at the bottom. Roll the roll up towards the point of the triangle and stick that down with a touch of water.
4). Deep fry until golden brown

 

Dim Sims

Filed under: Lunch,Meat Dishes,Snacks — obsidian @ 9:46 am
Tags: ,

Probably not in the slightest bit authentic, but nice anyway.

 
Ingredients:
I just tossed ingredients together, not measuring anything.
 
Pork mince
Cabbage
Ginger
Garlic
Spring Onion
Soy Sauce

 
Method:
1). Very finely chop the cabbage, ginger, onion and garlic. Add some pork mince and a splash of soy sauce and mix well.
2). Now I don’t know how to wrap one of these properly. I took a large spring roll wrapper and cut it into 4. I put a spoonful of mixture towards the bottom, folded the bottom corner up, then both sides in then rolled to the top – like a spring roll. Securing the end with water.
3). Steam for about 20 mins. (thin muslin fabric in your steamer stops them sticking, as does lightly spraying the steamer with oil)

 

Rice Paper Rolls

Filed under: Lunch,Snacks — obsidian @ 9:31 am
Tags: ,

Not really authentic, but still nice, and you can add whatever you like to them.

 
Ingredients:
(Things such as)

Rice Noodles (vermicelli)
Rice paper
Grated carrot
Finely chopped cucumber
Avocado
Chives
Coriander leaves
Mint leaves
Corn
Tuna (or prawns)
Bean shoots
Soy sauce

 
Method:
1). Dip the rice paper sheet in a bowl of water until wet. Lay on a clean tea towel.
2). Lay some noodles, carrot, cucumber, avocado, tuna/prawn and a sprinkling of soy sauce, chives and chopped mint leaf in a 2 inch strip on the bottom of the circle of rice paper. Fold the bottom edge up over the mix, then the sides over and roll the paper up into a roll.

 
You could use just about anything in these. The mint gives such a refreshing clean taste.