Spring Rolls

Monday, July 28, 2008

6 cups cabbage, shredded
1 carrot, shredded
1/2 cup fresh bean sprouts
1 celery stalk, diced
2 tablespoons chopped onion
1 (4 ounce) can shrimp,

2 tablespoons soy sauce
1/8 teaspoon garlic powder
black pepper to taste
egg roll wrappers
vegetable oil for frying

1. In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.

2. Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.

3. Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside.

4. Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.

5. Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels.

Banana Berry Smoothie

Sunday, July 27, 2008

* 2 cups milk
* 2 banana
* 12 large strawberries
* 1 tablespoons vanilla yogurt
* 3 teaspoons honey

In a blender, combine milk, banana, strawberries, yogurt and honey. Blend until smooth. Pour into glass and serve.

Sticky Rice Dumpling/ Bak Chang

Friday, July 25, 2008

Preparation 1: Bamboo leafs

1. Boil leaves for 2 to 3 hours and let it soak for another 30 to 40 minutes or until water cools down.
Remove and wipe leaves individually with a wet cloth (under running water) to remove the dirt.
3. Dry leaves with a damp cloth when ready to be use

Preparation 2: Marinate pork
- 1kg pork, cut to cubes
- 2 tbsp oyster sauce
- 2 tbsp soy light sauce
- 2 tbsp sweet soy sauce
- 2 tbsp rice wine
- 2 tbsp five spice powder

Mix all ingredients in a bowl and let to marinate for 3 to 4 hours.
*Note: Add more rice wine if marinate is too dry, but not over use the rice wine.

- 30 gr dried shrimp, finely chopped
-100 gr chinese mushroom, soak,thinly sliced (the water reserve for cooking the pork)
- 2 tbsp shallots, finely chopped
- 1 tbsp garlic, finely chopped
- salt & pepper to taste

- In a wok, stir fry garlic, shallot and dried shrimp until fragrant. Stir in dried chinese mushroom, add pork and continue to fry until fragrant. Add salt, pepper and some water from the mushroom, cook until done.

Another filling:
- salted egg yolk
- peanut, soak with hot water, drained.
- whole bird eye chilli

Preparation 3: Glutinous rice
- 1 kg glutinous rice, pre wash and soaked for 5 hours
- 2-3 tbsp light soy sauce
- 2 tbsp garlic
- 1 tbsp five spice powder, stirred in water
- rice wine
1. In a wok, heat oil and stir fry garlic until fragrant.
2. Add rice and continue to fry for 5 to 7 minutes.
3. Add soy sauce and five spice powder and continue to fry for 5 to 7 minutes.
4. Add rice wine and continue to fry until rice is dry, oily and fragrant.

1. Take 2 bamboo leaves and shape a cone out of it.
2. Fill the bottom and sides with rice and hollow the center.
3. Fill up the hole with all the ingredients ( pork, salted egg yolk, peanut, bird eye chilli) and with a little more rice, cover the top.
4. Press and compact the con and wrap and fold the remaining of the leaves.
5. Secure with string.
6. Boil the dumpling for 2 to 2 and a half hours according to the size of the dumpling

NOTE; Glutinous rice can be quite heavy for those who have indigestion, so make sure you don't over indulge on that, and balance it with Chinese tea or green tea.

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