Tried Spring Rolls (PO PIA THOT)

[lynnicky]

Tried Spring Rolls (PO PIA THOT)


INGREDIENTS :

Spring roll wrappers 12 oz.
Ground pork 1 cup
Egg 1 whole
Mung bean noodle (or beanthread) 2 oz.
Green cabbage, sliced thin 1 cup
Bean sprouts 1 cup
Garlic, chopped 1 tbsp.
Flour and water paste 1/2 cup
Ground pepper 1 - 2 tsp.
Soy Sauce 2 tbsp.
Frying oil 4 cups. (4 servings)

1. Soak the beanthread in water until soft, drain and cut into short lengths.

2. Mix together ground pork, egg, cabbage, bean sprouts, ground pepper, soy sauce and beanthread and put aside.

3. In a pan heat up a little oil and fry the chopped garlic until aromatic, then add the mixture and fry until cooked and well seasoned. Take this mixture off heat and allow to cool.

4. Once cooled, stuff this filling into the spring roll wrappers and seal with flour paste.

5. Fry spring rolls in hot oil until golden brown and drain. Served hot with plum sauce.

Tips

This dish originates in Vietnam and the dipping sauces vary from region to region. Most likely the sauce that you would easily find in your country is plum sauce which comes bottled and ready made. Should the plum sauce be too sweet and not spicy enough simply warm it up and add a little vinegar with chopped hot chili peppers.

 

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[lynnicky]

Vegetarian Mushroom Lemongrass Soup, or Tom Yum

Vegetarian Mushroom Lemongrass Soup, or Tom Yum

Vegetarian Mushroom Lemongrass Soup, or Tom Yum (tom yum het mangsawirat, ต้มยำเห็ดมังสะวิรัติ) is a vegetarian version of Thailand窶冱 most popular soup. Tom Yum is very spicy and sour, and usually served scalding hot in a hotpot with a fire underneath. There are many different variations窶ｦ This one is a clear vegetarian version with mushrooms and tomato.

Directions

Add the water to a sauce pan. Crush the lemongrass and cilantro root in a stone mortar & pestle or with the butt of a knife, then add them to the water. Tear the lime leaves to release flavor, and throw them in too along with the galangal.

Turn on your heat to medium high, and bring to a boil. Boil your herbs for about 5 minutes or so, to release the flavors. The color of the water should be a light green when you窶决e finished.

Add the mushrooms, chilies and knorr cube. Boil for 2-3 more minutes, until mushrooms are soft.

Add the sliced tomato, and cook until soft, probably less than a minute.

Turn off the heat. Add your soy sauce, sugar, and at the very end the lime juice. Taste to make sure the flavor is right窶ｦ It should be very sour & spicy. You may need to add more lime juice depending on how sour your limes are.

Transfer to a bowl and garnish with cilantro.


Note:

You don't eat the galangal, lime leaves, lemongrass or coriander root, so you may want to fish them out of the soup before you serve it to your guests. Also, lime juice loses it's sourness when boiled, which is why you add it at the very end, after turning off the heat. You should serve the soup right away. Both chicken or seafood can be substituted for mushrooms, if preferred.