Cooking
Once again...points if you can place that quote!
Something new for me; Vietnamese food. Matt's a big fan of Southeast Asian cuisine, but I'm still a novice (and a bit reluctant).
So, I decided to put together a whole meal, and see how it went.
I started with a spring roll recipe from the latest Vegetarian Times; mint leaves, sugar snap peas, scallions, carrots strips and a bean thread mix (lime juice, toasted sesame seeds and salt and white pepper), wrapped in rice paper. Served with a dipping sauce of rice wine vinegar and soy sauce.
I need to work on my technique (I kept over-stuffing the rolls), but they sure are pretty, aren't they?
And there was a soup from the Food and Wine site, Market Noodle Soup.
Chicken, cooked in broth, served with bean thread, and topped with a variety of things: scallions, shredded cabbage, mung bean sprouts, peanuts, and a few other things.
We fried some wontons for a garnish, as well.
Let's see...the spring rolls were nice. What an interesting flavor combo! The burst of mint, the bite of the scallions. I didn't even mind the noodles (they were only partially cooked). I'm not going to say I've become a fan, but I would eat something like this again.
The soup? Eh; it's the noodle curse again. I just can not eat soggy noodles. Matt told me he figured I'd either love the bean thread, or absolutely hate them because of the rubberiness (is that world??). Well, I hated them because of the rubber. They reminded me of that stuff holding lotion and perfume samples to magazine pages!
I fished out my Veat pieces, and gave the noodles to the dogs. Donegal was the only one interested, though.
- Banh Xeo: Recipe
On vacation in Vietnam I kind of missed being in the kitchen. I especially missed cooking for myself and tinkering around. In Hoi An I got a chance to dabble a bit when I took a cooking class at the Red Bridge Cooking School. The class combined demonstrations...
- Making Rice Noodles
In the picturesque town of Hoi An we got to take a half day cooking class at the Red Bridge Cooking School. First we were guided through a trip to the market to learn about the fresh products we would use, then a boat ride to the school, a walk through...
- Summer Rolls:recipe
When I first started eating Vietnamese food I was impressed with how often fresh uncooked herbs were used when compared to other Asian cuisines. And the quantity! Fresh herbs are used almost like salad instead of seasoning. Once when Lee and I were eating...
- Home Cooked & Hand-made
For Christmas, my sister-in-law gave us the cookbook Noodle Fusion. Even a simple peruse showed promise; I picked the Ginger Noodles for the test run. Red onion and ginger and garlic, stir fried, added to soaked and drained noodles, mixed with a flavored...
- Imbb? #17 Tea...with Six You Get Springroll
Another food event, another excuse to go overboard... Please be patient with me: we're still having camera/computer issues. I hope to have the pictures posted as early as Sunday afternoon, and no later than Monday night. A La Cuisine! is kindly hosting...
Cooking
14, not including Vietnam. They never declared it.
Once again...points if you can place that quote!
Something new for me; Vietnamese food. Matt's a big fan of Southeast Asian cuisine, but I'm still a novice (and a bit reluctant).
So, I decided to put together a whole meal, and see how it went.
I started with a spring roll recipe from the latest Vegetarian Times; mint leaves, sugar snap peas, scallions, carrots strips and a bean thread mix (lime juice, toasted sesame seeds and salt and white pepper), wrapped in rice paper. Served with a dipping sauce of rice wine vinegar and soy sauce.
I need to work on my technique (I kept over-stuffing the rolls), but they sure are pretty, aren't they?
And there was a soup from the Food and Wine site, Market Noodle Soup.
Chicken, cooked in broth, served with bean thread, and topped with a variety of things: scallions, shredded cabbage, mung bean sprouts, peanuts, and a few other things.
We fried some wontons for a garnish, as well.
Let's see...the spring rolls were nice. What an interesting flavor combo! The burst of mint, the bite of the scallions. I didn't even mind the noodles (they were only partially cooked). I'm not going to say I've become a fan, but I would eat something like this again.
The soup? Eh; it's the noodle curse again. I just can not eat soggy noodles. Matt told me he figured I'd either love the bean thread, or absolutely hate them because of the rubberiness (is that world??). Well, I hated them because of the rubber. They reminded me of that stuff holding lotion and perfume samples to magazine pages!
I fished out my Veat pieces, and gave the noodles to the dogs. Donegal was the only one interested, though.
- Banh Xeo: Recipe
On vacation in Vietnam I kind of missed being in the kitchen. I especially missed cooking for myself and tinkering around. In Hoi An I got a chance to dabble a bit when I took a cooking class at the Red Bridge Cooking School. The class combined demonstrations...
- Making Rice Noodles
In the picturesque town of Hoi An we got to take a half day cooking class at the Red Bridge Cooking School. First we were guided through a trip to the market to learn about the fresh products we would use, then a boat ride to the school, a walk through...
- Summer Rolls:recipe
When I first started eating Vietnamese food I was impressed with how often fresh uncooked herbs were used when compared to other Asian cuisines. And the quantity! Fresh herbs are used almost like salad instead of seasoning. Once when Lee and I were eating...
- Home Cooked & Hand-made
For Christmas, my sister-in-law gave us the cookbook Noodle Fusion. Even a simple peruse showed promise; I picked the Ginger Noodles for the test run. Red onion and ginger and garlic, stir fried, added to soaked and drained noodles, mixed with a flavored...
- Imbb? #17 Tea...with Six You Get Springroll
Another food event, another excuse to go overboard... Please be patient with me: we're still having camera/computer issues. I hope to have the pictures posted as early as Sunday afternoon, and no later than Monday night. A La Cuisine! is kindly hosting...