I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Wednesday 3 August 2016

Spring Rolls ปอเปี๊ยะทอด



Spring Rolls ปอเปี๊ยะทอด

Attempting to cheer up the best human being whom I am lucky enough to be her friend.The last time, I made these spring rolls, she got given 2 and thought they were marvellous. She is coming over for lunch, I hope you are ready to eat 40, Rosie Spikings! Another big thank you to the Mobile Crew, the pepper jelly has been used to sweeten and spice up the tomato relish. I think Rosie will approve.

Preparation:
In a large bowl, put in
-100g dry vermicelli noodles, with
-cold water, enough to cover the noodles.
Leave to soak for 20 minutes.
When ready, drain and snip with scissors.

In a large bowl, put in
-30g dry Shitake mushrooms, add
-cold water.
Leave aside for 30 minutes to soften.
But substitute with 100g fresh chestnut mushrooms if you prefer.

       Vegetables.
-2 cloves chopped garlic,
-2tbsp chopped ginger,
-3 chopped spring onions,
-2 carrots, finely chopped 
-50g chopped cabbage.

In a large wok, fry
-1.5kg mince pork,
Cook, stirring until the pork is almost cooked through, add
-vegetables,
-noodles.
Stir well to combine, add
-2tbsp oyster sauce,
-2tbsp soy sauce,
-1tbsp sesame oil,
-1tbsp fish sauce,
-1tsp white pepper,
-pinch of salt.
Stir fry until the pork is cooked through.
Taste and adjust the seasoning.
Leave to cool completely.

This mixture makes 40 spring rolls, 15x15 pastry sheet.
I filled each piece with around 2 1/2 tbsp of mixture.
Instead of a beaten egg the 'glue' used to seal the edges together is water and flour.
Mix 1tbsp of plain flour with 1tbsp of water.
The picture instructions on how to roll the spring rolls are on the packet and is probably more useful than me trying to explain.

Cook in the AirFryer in batches at 200c for 6-8 minutes.

Serve with herb and tomato relish.

      Tomato Relish.
In a large saucepan, with a tablespoon of vegetable oil, put in 
-2 sliced onions, 
-2 cloves chopped garlic,
-5-6 sprig coriander,
-4 chillies,
Cook stirring occasionally until the vegetables have softened, add
-2x400g tinned tomatoes,
-1tbsp balsamic vinegar,
-2tbsp soy sauce,
-1tsp salt,
-3tbsp pepper jelly.
Leave to simmer until the sauce has thickened (stirring occasionally) for around 20-30 minutes.
Taste and adjust the seasoning.



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