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Last night on my way home I stopped at a Vietnamese restaurant where I used to eat pho. I stopped eating there because of the tiny portions (see my post about it by clicking this link: ….Pho….
Knowing that I would be disappointed by the skimpy pho, I placed my hope into an order of summer rolls…….
Well, the same crappy principle as with the pho (a ton of stock, a tiny amount of anything else); only this time, there was a ton of wrapper (2 per roll !) and just a tiny bit of filling. I could have kicked myself for not following my own previous advise to avoid this place.
So, what’s an old cook to do? Well of course, make my own version of rice paper rolls 🙂
Mind you, these are NOT Vietnamese summer rolls! And, because of their plumpness, rather than eating them by hand, I suggest you use a fork in order to have a less messy encounter with these babies. 🙂
However, these rolls consist of the exact amount and ratio of ingredients I craved when I ordered the rolls in the restaurant and was so badly disappointed:
A small amount of wrapper, LOT’S of noodles and shrimp, and NOT drowned in fish sauce and basil. Ahhhh, the good life ! 🙂
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Bon Appétit ! Life is Good !
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P.S.
If you prefer the more traditional skinny shape, just arrange the filling accordingly.
P.P.S.
I am still hoping to find a decent Vietnamese restaurant around here 🙂
>Hans’ Peanut Sauce
This recipe may not be the most authentic, but it’s really, really good.
Serve it as a dipping sauce, over hot or cold noodles or as a salad dressing.
- 3/4 cup creamy peanut butter
- 1/2 cup plus 2 tablespoons water
- 3 tablespoons hoisin sauce
- 2 tablespoons freshly squeezed lime juice
- 4 1/2 teaspoons soy sauce
- 1 tablespoon sugar
- 2 1/4 teaspoons chili paste
- ½ teaspoon garlic paste
- 1/4 teaspoon toasted sesame oil
Whisk all the ingredients together in a medium bowl. Store covered in the refrigerator until ready to use. Whisk again before serving.
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- slice 1 lb medium size cooked shrimp in halves
- soak 8 oz rice sticks in hot water until soft, drain, mix with the shrimp (reserve 12 halves for garnish, 2 inside the rool and one on top), fine julienne of 1/4 red pepper and 1/4 yellow pepper, fine julienne of 1/4 red onion and 3 ea finely sliced basil leaves, dress with rice vinegar, fish sauce, chili pepper, kosher salt and sesame oil to taste
- prepare the peanut sauce according to the recipe on this page
- the good stuff……
- rice peper sheets
- soak 1 sheet at the time in warm water until pliable
- remove to a work surface
- add a bit if peppers, cucumber and two half shrimp
- top with the salad
- fold both sides over the top, then roll tight
- recipe will produce 4 “fat” rolls or 8 thin rolls; serves 2
- Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce
- Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce
- Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce
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sweet chili sauce
Asian Style Glazed Pork Ribs With Fermented Black Bean Sauce
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This dish will suit everybody with a taste for Asian flavors but no great desire to spend a lot of time prepping food in the kitchen 🙂
Although this will take about 3 – 4 hours to cook, the actual prep-time is only about 10 minutes, the rest is waiting patiently for the ribs to become tender. You could blanch them in simmering salt water before roasting to save about two hours, but the texture and flavor would be very different.
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Bon Appetit ! Life is Good !
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Preparation :
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season ribs with kosher salt, black pepper, granulated garlic and five spice powder, cook at 230 F on a rack above a water filled baking pan until very tender, about three to four hours, depending on the size and quality of the ribs
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meanwhile, make a basting sauce by whisking together fermented bean sauce, sweet chili sauce, soy sauce and sesame oil
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baste ribs generously with the sauce on all sides, bake until starting to caramelize, baste again, caramelize again
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Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg
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Got up late today, so a substantial breakfast and no lunch will be the order of the day 🙂
Later an early dinner and to bed early, 3.30am the new work week starts 😦
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Bon Appetit ! Life is Good !
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Click here for more Breakfast Of Champions
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Preparation :
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Soy, Ginger & Garlic Glazed Chicken
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Friday afternoon, crappy week, don’t feel like doing anything after work, just hanging on the sofa with a drink, flipping through the channels but still want to eat good ?
How about just throwing a bird in the oven and waiting for its georgeous beauty to emerge 90 minutes later?
Actual prep time: Three minutes. Cooking time: About one and a half hour, depending on the size of the chicken. Effort : Zero. Satisfaction: Great.
Voilà, there you have it 🙂
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Bon Appetit ! Life is Good !
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Blend sweet chili sauce, soy sauce, grated ginger, garlic paste and kosher salt. Season chicken with this blend inside and out. Roast on a rack at 420 degrees for 15 minutes, turn down heat to 380 F and cook until chicken has reached 161 F at its thickest part. Let rest for 15 minutes before cutting it or tearing it apart. The carry over heat will take the meat to a safe 165 F without drying it out. Serve with sweet chili sauce for dipping and lime to drizzle.
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Dear Friend’s, to help support this blog,
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