This is the first time that i have made spring roll from scratch, i had always bought frozen ready- made spring roll in the past. However, i had recently discovered that they were darn expensive, and feeling being cheated of money when i could have made them myself with only a fraction of the money spent, i decided to do it myself.
To be honest, i was wondering if i was doing the right thing all the time while rolling the spring roll. I was so afraid that they won’t stay rolled or don’t taste good. If they turn out to be inedible, won’t i be wasting all my time and effort? Hmm, no matter, here i am, already rolling them, what good would it do to worry now?
Well, after all the hassle, the spring rolls were done. Some of them split open while i was deep-frying them, probably because the oil is too hot. Nevertheless, the rest is quite pretty with the skin translucent, showing the ingredients inside. Little sis took a bite and pronounced them yummy.
Homemade Spring Roll
( makes 15 )
50 g radish, shredded
50 g carrot, shredded
3 medium size fresh shiitake mushroom, shredded
2 sausage, halved and shredded
some ground black pepper
15 spring roll wrapper
1 egg white
1. Heat 1 tbsp cooking oil in pan, add in all ingredients and stir-fry until soft.
( about 3 minutes ) Leave to cool.
2. Divide stir-fried mixture into 15 portions and spoon each onto one end of spring roll
wrapper. Roll up, fold two ends ( right and left ends ) towards each other, dab with
egg white and press to seal. Continue to roll, dab top ends with egg white and roll to seal.
3. Place finished spring roll onto clean plate with ends facing down. Continue to wrap the
rest until finished.
4. Heat adequate cooking oil for deep-frying. Once hot, gently drop spring roll into hot
oil to fry until golden brown. Make sure to turn over for even browning.
5. Remove onto absorbent paper towel. Transfer to serving plate and serve.
Hehe, a simple that’s a breeze to prepare, and delicious to boot. And of course, i cheated a bit and use store-bought ingredients to make my yummy meal. Well, it’s doesn’t really matter to me as long as the food is delicious . I’m no restaurant chef or a fussy eater, and i definitely won’t be complaining about my own cooking.
Simple Udon Soup
( serves 2 )
300 ml water
160 g udon
10 g dashi powder
2 tbsp mirin
2 tbsp japanese soy sauce
6 large uncooked prawns, shelled and deveined
1 green onions, chopped finely
¼ tsp shichimi togarshi ( seven-spice mix )
1. Bring 300 ml of water to boil. Add in dashi powder, mirin, japanese soy sauce to mix.
2. Add in udon and cook 2 minutes.
3. Add in prawn and cook until change colour. Turn off heat immediately.
4. Ladle into two bowls and garnish with green onion and shichimi togarashi. Serve.
Mmm… Juicy, juicy prawns. I quite like to cook prawns as they are a breeze to do, plus it’s so easy to know when they were ready; when they turn blushing pink!
My family likes to eat prawns that were already deshelled. You can guess why, they don’t have to do it themselves! There was a few times when i didn’t remove the tails when cooking prawns, and YS would ask why i didn’t remove the tails too. Hmm… such picky eaters.
Celery Stir-Fried Prawn
150 g prawns, deshelled and deveined
2 stalk celery, peeled and sliced diagonally
1 tsp garlic oil
½ tsp salt
1 tbsp rice wine
1. Heat oil in wok. Add in celery and sauté for 1 minute.
2. Add in prawns and cook until prawns turn pink.
3. Add in salt and rice wine, stir.
4. Off heat, dish up and serve.
I’ve heard that pumpkin is good for slimming, but didn’t know if it’s true. Well, anyway, i thought that it doesn’t hurt to eat it as pumpkin itself is very nutritious and delicious too.
I find it interesting that pumpkin is both well-like by both sides of the globe; people from the eastern and western countries have lots of recipes that uses pumpkin as the main ingredient. When i search for pumpkin soup recipe in the internet, there were lots and lots of recipes that include both the eastern and western kind. Haha, what a sweet coincidence, two totally different dish with the same name.
Golden Pumpkin Soup
800 ml water
100 g pumpkin, chopped roughly
1 corn, remove outer layer and chopped roughly
1 small carrot, peeled and chopped roughly
some meat ball ( optional )
1. Put 8oo ml of water into pot and bring to boil. Add in rest of ingredients and let simmer over
medium low heat for ½ hr.
2. Add in salt to taste, garnish with chopped spring onions and serve.
RED ALERT! ….. Red is in the range at the moment, hahah, at least during the Chinese New Year time. From China ancient times, red colour is considered as an auspicious colour and its used whenever there’s something to celebrate; may it be birthdays, weddings, or the birth of a child in the house.
As CNY is nearing, i decided to join in the festive mood and cook this red hot dish for dinner. It’s easy enough and it’s a good addition to my very own list of new recipes. Yum!
Spicy Pork Strips
100 g lean pork, shredded
½ red bell pepper, deseed and cut into 1 cm thick slices
½ Japanese cucumber, sliced diagonally 1 cm thick
2 tbsp plain flour
1 tbsp potato starch
1 tsp chili powder
¼ tsp salt
1 tbsp cooking oil
1tsp garlic oil
50 ml water
2 tbsp chili sauce
1 tbsp tomato sauce
1. In a big clear plastic bag, mix plain flour, potato starch, chili powder, and salt together.
Add shredded pork in and twist to close bag. Toss around to coat pork evenly with flour
mixture. Set aside.
2. Heat enough cooking oil for deep-frying, with tong, transfer coated pork into hot oil to fry.
Once golden, remove to absorbent paper.
3. In new wok, heat cooking oil and garlic oil. Add red bell pepper and Japanese cucumber to
sauté 1 minute.
4. Add seasoning to mix. Lastly, add in fried pork strips and stir to mix.
5. Off heat. Transfer to serving plate and serve.
Hehe, i had finally succumb to my sister suggestion on joining Facebook and logging in to play the games. I’m hooked! For these past few days, i’m been playing and playing. Ah…. I finally understand what’s the great excitement is about.
Well, have no fear, my heart still lies here and i will maintain my presence here. Haha.
Back to the dish of the day, it’s porridge ( again ). Actually it’s been a while since i last cook up new porridge dishes, and this time, i decided to try the chicken flavour. It’s a delight, i must say….
( serves 2)
250 g cooked rice
1000 ml water
100 g boneless chicken breast
2 tsp concentrated chicken stock
2 tsp light soy sauce
1 tsp sesame oil
1 tsp ground white pepper
1 tbsp hua tiao wine
1 tsp finely chopped ginger
1 egg, beaten
1. Place cooked rice and 500 ml of water in large pan to cook.
2. Once boiled, add chicken stock, light soy sauce, sesame oil, ginger, white pepper and
hua tiao wine. Cook half- covered on low heat for 20 minutes.
3. Add in 300 ml of water and bring to boil again on medium high heat. Add beaten egg in
a thin stream, stirring all the while to prevent egg lumps.
4. Continue cooking on low heat with lid half-covered for another 15 minutes.
5. Off heat. Check porridge consistency, add more water if desire.
6. In another small pan, bring 200 ml of water to boil. Add in pinch of salt and chicken
breast to cook on hight heat for 5 minutes.
7. Off heat and let chicken stand in water for 5 minutes. Drain and slice chicken or shred
chicken with hands.
8. Ladle porridge into bowl, arrange chicken on top and garnish with fried sliver fish. Serve.
♥ When cooking porridge, stir frequently to prevent porridge settling on bottom and burning.