Vietnamese Spring Rolls with Dipping Sauces

Wrapped food like the Vietnamese Spring Rolls is very popular among all cuisines. The perfect combination of the tangy, limey sauce with the fresh, crunchy rice paper rolls really cool down the summer heat!

Ok, lets get started. This's how I made it for a light snack at work the other day:

Ingredients:

6" diameter round spring roll wrappers (8-10)
medium uncooked shrimps (with shells - about 20)
thinly uncooked sliced pork (1/2 lb)
dried rice vermicelli (1/2 pack - makes about 1/4 lb)
chili flakes (1 tablespoon)
Iceberg lettuce (1/2 head, washed and drained)
fresh mint leaves (optional - a few bunches, washed, dried and remove stems)
fresh basil leaves (optional - a few bunches, washed, dried and remove stems)
cold water with ice (fill one big bowl, enough to emerge the shrimp)
warm water (fill one big round bowl)
Salt and pepper

Sauce:

fresh mint (a few leaves)
Vietnamese fish sauce (6 tablespoons) nam pla or nuoc nam
garlic (2-3 cloves)
water (10 teaspoons)
sugar (4 tablespoons)
Serrano chili paste (1 teaspoon)
1 medium lime (juiced)

Step 1: Prepare the shrimp. Boil shrimp in a medium pot with salt, pepper and some chili flakes.  Chill in a bowl of ice water. Drain, peel and halve shrimp with the sharp knife (careful not to cut yourself. Ok to leave the shrimp without halving. It keeps it from moving when it's flatter). Set in a small bowl.

Step 2: Prepare the meat. Saute pork slices on a frying pan with some vegetable oil. May add a pinch of salt while cooking. Set in another small bowl after it's cooked through. Let cool.

Step 3: Prepare the vermicelli. Boil a big pot of water. Put dried vermicelli into the water when it comes to boil. When noodle turns "al dente," drain noodles with a strainer. Run cold water over it, let cool, and set in a large bowl.

Step 4: Prepare the lettuce strips. Chop into thin strips and set in a large bowl.

 Step 5: Prepare the rice wrappers. You can only a few at a time. Emerge one dried rice wrapper at a time into the warm water for a few seconds, take it out and spread it out on another big round plate. Repeat. (tips: don't let it sit in the water for too long, it'll get too soft to handle and break very easily)

Step 6: Set the ingredient bowls around. Here comes the fun part - start wrapping!
Layer the ingredients and roll it into a beautiful spring roll!! See step-by-step guide below:

Step 7: Make the dipping sauce: Put all sauce ingredients into a food processor. Blend and pour into a dipping dish prior to serving.

Alternates: Peanut sauce and Hoisin sauce can be used also! Equally delicious!! It might be a bit complicated to make this, but sooooo tasty!!! Perfect appetizer for everyone!!! Enjoy!!!!

Steamed Chicken with Chinese Mushroom Rice (北菇滑雞飯)

This dish is very popular in Hong Kong at casual diners. The great fragrance of this steaming dish is distinctive and will really increase your appetite, especially when you are a bit cold and need a little energy boost. It is one of my favorite comfort foods.

So, here's how I made it last night:

Ingredients:

1 whole Chicken (cleaned, dried and chopped to medium pieces)
Ginger root (1 big piece)
Chinese dried mushrooms (about 10 medium)

Marinade:
1  large Egg (egg white only)
Sugar (1 tablespoon)
Rice Wine (2 tablespoons)
Dark Soy sauce (3 tablespoons)
Light Soy Sauce (2 tablespoons)
Sesame oil (1 tablespoon)
Salt and pepper

Step 1:  Add marinade with chicken in a large container. Mix well and set aside.

Step 2: Peel ginger. Chop to fine, thin strips. Set in a small bowl.

Step 3: Mix 1/2 of ginger with chicken. Set the bowl aside again.

Step 4:  Soak dried mushrooms in water for an hour. When they are softened, boil in water for about 5 minutes. Drain and chop mushrooms to thick strips (about 1/4" thick).

Step 5: Put rice and water in rice cooker, add chicken on top of rice. Then, layer mushrooms and lastly, add the remaining ginger on top. Close the lid and start the rice cooker.

Step 6: When it's done, there should be a wonderful smell in the kitchen. Scoop in smaller bowls and serve immediately! You may want to sprinkle a little soy sauce upon serving. Hope you enjoy it!

Sichuan "Saliva" Chicken (四川口水雞)

Ok, the name of this dish may sound disgusting. It's a direct translation of a popular appetizer from Sichuan, China. Before you ask, I'm going to tell you that it is NOT made with anyone's saliva ;) It's named that way simply because it's so tasty that it made people salivate for more!

Coming from Shenzhen, it's basically steamed chicken pieces with lots of spicy oil, spring onion, rice wine, sesame seed and cilantro. It indeed made me salivate just to think about it. It's just so flavorful with many colors. This is how I made it:

Ingredients:
1 whole Chicken (washed and trimmed)
Ginger (1 medium piece)
Spring onion (2 stalks)

Sauce:
Rice wine (4 tablespoons)
Cilantro (a few bunches-chopped)
Spring onion (a few bunches-chopped)
Chopped peanut (a few tablespoons)
Sesame seeds (1/4 cup)
Sesame oil (1 tablespoon)
Chinese chilli oil (1-3 tablespoons: your choice)
Ginger root (peeled, and sliced thinly)
Canola oil (1 tablespoon)
Sugar (2 teaspoons)
Salt (a few pinches)

Step 1: Poach the chicken: Heat up a big pot of water with the ginger piece and the spring onion stalks. Put the whole chicken into it (make sure it's completely emerged into the liquid). Wait for it come to a boil. Put the lid on.Wait for 3 minutes and turn off the heat. Do not open the lid (important: no peeking!) for 2 hours.

Step 2: Pour hot liquid away and discard ginger and spring onion stalks. Run cold water over chicken. Dry chicken with paper towels. Let the chicken cool down in a big bowl. Chop chicken into chunky pieces.

Step 3: Mix in sauce and let it marinate for at least two hours in the refrigerator. Serve cold or hot.

Enjoy!

Irish Corned Beef with Vegetables & Horseradish Cream and Guinness Mustard

Wendy and Doug Sinns, a cool couple that I work with, threw an awesome St. Patrick's day party this year. Everything on the tables had beer in it and were so new and delicious to me. Here's one of  my favorite dish:

Irish Corned Beef and Vegetables
(recipe from "bonappetit.com" March 08)

Brine

6 cups water

2 cups lager beer

1.5 cups kosher salt

1 cup golden brown sugar

1/4 cup pickling spices

1 6-8 lb flat-cut beef brisket, trimmed, with some fat remaining

Corned beef and vegetables

1 12oz bottle Guinness Stout

4 bay leaves

1 tablespoon coriander seeds

2 whole allspice

1 dried chile de arbol

12 baby turnips, trimmed, or 3 medium turnips or rutabagas, peeled, quartered

8 unpeeled medium white-skinned potatoes

6 carrots, peeled

4 medium onions

2 medium parsnips, peeled and cut into root ends

1 2-lb head of cabbage

Step 1: pour water and beer into large deep roasting pan. Add salt and sugar. Stir until dissolved. Mix in pickling spices. Pierce brisket all over with the tip of a small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate for 4 days.


Step 2: Remove brisket from brine. Stir liquid to blend. Return brisket to brine. Top with heavy platter. Cover. Refrigerate for 4 days. Remove brisket from brine. Rinse with cold running water.

Step 3: Place corned beef in very large wide pot. Add stout and enough water to cover by 1". Wrap cheese cloth around bay leaves, coriander seeds, allspice and chile, enclosing completely and tie with kitchen string to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to medium low. Cover and simmer until beef is tender for about 2.5 hours. Transfer beef to large baking sheet.

Step 4: Add turnips and all remaining veggies to liquid in pot; bring to boil. Reduce heat to medium and boil gently until all veggies are tender. Using a slotted spoon, transfer veggies to baking sheet with beef. Return beef to pot and rewarm for 5 minutes. Discard spice bag.

Step 5: Cut beef against grain into1/4" thick. Arrange beef and veggies on platter. Serve with Horseradish cream and Guinness Mustard. (see below for recipes)

Horseradish Cream (make about 1.5 cups)

1 cup sour cream
6 tablespoons prepared white horseradish (about 4 oz)
1 tablespoon finely chopped dill pickle
1 tablespoon chopped fresh chives or green onion tops

- Whisk all ingredients in small bowl to blend. Cover and refrigerate at least 2 hours.

Guinness Mustard (makes about 3/4 cup)
1/2 cup coarse-grained Dijon mustard
2 tablespoons regular Dijon mustard
2 tablespoons Guinness stout or other stout or porter
1 tablespoon minced shallot
1 teaspoon golden brown sugar

- Whisk all together in a small bowl to blend. Cover and refrigerate at least 2 hours.

Chinese Vegetable Eggrolls with Tangy Mango Sauce

Crispy and delicious, perfect for family and friends gatherings! I love these eggrolls. Unlike the commercial eggrolls from the grocery stores, the skin is layered and paper thin - make a good crunch in your mouth every time you take a bite. They are very popular when people come over to our house. The fillings for the eggrolls are very versatile and are completely up to your preference. I, personally, love my eggrolls with cabbage and bean sprout. It gives it a more authentic flavor and an extra crunch! Surprisingly easy to make and here is how I made them tonight:

Ingredients: 
Bean Sprouts (1/2 lb, washed and drained)
Cabbage (1 lb, shredded thinly)
Carrots (1/2 cup, peeled and shredded thinly)
Eggroll Wrappers (1 pack, about 20)
Salt and Pepper

Sauce: 
Mango Chutney (2 tablespoons)
Ginger juice (1 teaspoon)
Water (1 tablespoon)
Lime Juice (1 tablespoon)

Step 1: Saute cabbage, bean sprouts, carrots in a large pan.

Step 2: Once vegetables are ready, turn off heat. Let cool for about 15 minutes. Put vegetables in a bowl and drain out any liquid. Carefully, peel out one eggroll wrapper from the packet, place on a large plate as shown below. Have a small bowl of cold water or egg white on the side (for sealing the eggrolls).

Step 3: Scoop out some vegetables onto the lower bottom corner of the eggroll wrapper. Follow the steps below:

Step 4: Continue the steps until all eggrolls are made.

Step 5: Deep fry them in vegetable oil (medium heat) for about 2-3 minutes until golden brown on both sides.

 

 

Step 6: Cool on a rack for a few minutes. Mix and warm up the sauce over low heat for about 30 seconds. Serve immediately. Enjoy!!

Chinese Crunchy Fried Oysters

 

My mom first introduced me to the unique taste of fried oysters, crispy on the outside, and a bit chewy and meaty when you bit into it. There are many ways to make fried oysters, some people prefer using bread crumbs, I prefer mine battered. Sometimes, bread crumbs can overpower the delicate texture of fresh oysters. They are flavorful with 5 spice powder and heavy on the pepper. Be careful not to overcook them, they cook fast and really melt-in-your-mouth good if they're done right!

Ingredients:  

Medium to Large Oysters (shelled and cleaned 6-10)

Chinese Bok Choy (a few bunches, for garnish)

Cold Water (1 cup)

Potato Starch Powder (1 cup)

5 Spice Powder (2 tablespoon)

Baking Powder (2 teaspoons)

1 Large Egg

Black Pepper (2 tablespoon)

Salt (1 teaspoon)

Sugar (1 teaspoon)

Light Soy Sauce (1 teaspoon)

Step 1: Heat up some water in a medium pot.When it comes to a boil, put oysters in a metal strainer basket and submerge in water for about 5 minutes.

Step 2: Drain oysters and let cool for a few minutes. Save the liquid and boil the bok choy with a teaspoon of vegetable oil for a few minutes. Drain and place in a small bowl on the side.

Step 3: Make the batter: mix potato starch powder, sugar, egg, soy sauce, salt, pepper, cold water in a separate bowl.  

 

Step 4: Cover oysters with batter and fry in hot vegetable oil until golden brown.

Step 5: Arrange bok choy in a circle around a large plate, place cooked oysters in the center. Sprinkle generous portion of 5 spice powder all over the oysters. Serve immediately! Enjoy!