Spring Rolls

Makes 30 Pieces.


Ingredients:

• 2 dried shiitake mushrooms
• 250 grams pork mince
• 1 1/2 tablespoons dark soy sauce
• 2 teaspoons dry sherry
• 1/2 teaspoon five-spice powder
• 2 tablespoons cornflour, plus 1 1/2 teaspoons
• 1/3 cup (80 ml) peanut oil
• 1/2 celery stick, finely chopped
• 2 spring onions, thinly sliced
• 30g drained bamboo shoots, cut into matchsticks
• 3/4 cup (40 ml) shredded Chinese cabbage
• 2 cloves garlic, crushed
• 2 teaspoons finely chopped fresh ginger
• 1/4 teaspoon sugar
• 1/4 teaspoon sesame oil
• 250 grams packet 12 cm square spring roll wrappers
• oil, for deep-frying

Dipping Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon plum sauce
• 1 tablespoon sweet chili sauce

Procedure:

1. Soak the mushrooms in 1/2 cup (125 ml) warm water for 30 minutes.  Drain, discard the stalks and thinly slice the caps.
2. Mix the mince, soy sauce, sherry, five-spice powder and 1 tablespoon of the cornflour in a non-metallic bowl.  Leave for 15 minutes.
3. Heat 2 tablespoons of the peanut oil in a wok over high heat until nearly smoking, then cook the celery, spring onion, bamboo shoots and cabbage for 3-4 minutes, or until just soft.  Add some salt, then remove from wok.
4. Heat the remaining peanut oil in the wok and cook the garlic and ginger for 30 seconds.  Add the pork mixture and stir-fry for 2-3 minutes, or until the mince is nearly cooked.  Combine 1 1/2 teaspoons of the cornflour with 1/4 cup (60 ml) water.  Return the cooked vegetables to the wok, then stir in the mushrooms.  Add the sugar, sesame oil and cornflour mixture and stir for 2 minutes.  Remove from the heat and cool.
5. To make the dipping sauce, mix all the ingredients and 1/3 cup (80 ml) water in a bowl.
6. Make a paste with the remaining cornflour and 2-3 teaspoons cold water.  To wrap the spring rolls, place a wrapper on a workbench with one corner pointing towards you.  Put 2 teaspoons of the filling in the centre, then brush the edges with a little cornflour paste.  Roll up, tucking in the sides as you do so.  Continue with the remaining filling and wrappers.
7. Fill a heavy-based saucepan or wok one third full of oil and heat to 180C (350F), or until a cube of bread dropped into the oil browns in 15 seconds.  Deep-fry the spring rolls in batches until golden brown, then drain on crumpled paper towels.  Serve hot with the dipping sauce.

-Lifted from Finger Food Periplus 2010

Lemongrass Prawns

Makes 24 Pieces.


Ingredients:

• 6 lemongrass stems, cut in half lengthways, then in half crossways
• 1 kilo peeled and deveined prawns
• 3 spring onions, roughly chopped
• 4 tablespoons f resh coriander leaves
• 2 tablespoons fresh mint
• 2 tablespoons fish sauce
• 1 1/2 tablespoons lime juice
• 1-2 tablespoons sweet chilli sauce, plus extra for serving
• peanut oil, for brushing

Procedure:

1. Soak the lemon grass in water for 30 minutes, then pat dry.  Process the prawns, spring onion, coriander, mint, fish sauce, lime juice and chilli sauce in a food processor. 
2. Take a tablespoon of the mix and mould around the end of a lemon grass stem, using wet hands.  Refrigerate for 30 minutes.
3. Brush barbecue hotplate or chargrill pan with the oil.  Cook the skewers, turning occasionally, for 5 minutes, or until cooked.  Serve with sweet chilli sauce.

-Lifted from Finger Food Periplus 2010

Vietnamese Rice Paper Rolls

Makes 48 pieces.


Ingredients:

• 150 grams dried rice vermicelli
• 48 round 15 cm rice paper wrappers
• 48 cooked king prawns, peeled, deveined and halved lengthways
• 150 grams bean sprouts
• 3 cups (60 grams) fresh mint
• 2 cups (60 grams) fresh coriander leaves

Nuoc Cham Dipping Sauce:

• 3/4 cup (185 ml) fish sauce
• 1/4 cup (60 ml) lime juice
• 2 tablespoons grated palm sugar or soft brown sugar
• 2 bird's eye chillies, seeded and finely chopped

Procedure:

1. To make the dipping sauce, combine all the ingredients and 1/2 cup (125 ml) water and stir until the sugar dissolves.  Transfer to two small serving dishes and set aside.
2. Place the noodles in a heatproof bowl, cover with boiling water and soak for 10 minutes, then drain.
3. Assemble the rolls one at a time.  Dip a rice paper wrapper in a bowl of warm water for 30 seconds, or until it softens.  Place the wrapper on a work surface and put 2 prawn halves on the bottom third of the wrapper.  Top with a few noodles, bean sprouts, 3 mint leaves and 6 coriander leaves, in that order.  Ensure that the filling is neat and compact, then turn up the bottom of the wrapper to cover the filling.  Holding the filling in place, fold the two sides, then roll up.
4. Arrange on a platter, folded-side-down.  Cover with a damp tea towel or plastic wrap until ready to serve.  Serve with the dipping sauce.

-Lifted from Finger Food Periplus 2010

Spicy Satay Skewers

Serves 4-5 Persons


Ingredients:

• 500g Thigh Fillets
• Salt and Pepper to taste
• 1 clove garlic, crushed

For the Satay Sauce

• 180g peanut butter
• 3/4 cup water
• 2 tablespoons chili powder, or to taste
• 1 tablespoon soy sauce
• 1 tablespoon grated onion
• 2 tablespoons toasted sesame seeds
• bamboo skewers, soaked

Procedure:

1. Mix all satay sauce ingredients together in a saucepan, heat to a simmer, then simmer for 5 minutes. Remove from heat and allow to cool.
2. Cut thigh fillets in half down the center. Cut the thinner side into 2 and the thicker side into 3 pieces. Place in a bowl and sprinkle with salt, pepper, lemon jioce and garlic, stir to mix through. Pour marinade over chicken, cover and stand to marinate in the refrigerator for at least 1 hour or leave overnight in the refrigerator.
3. Soak bamboo skewers in water. Thread 4-5 pieces onto each skewer until just touching. If pushed too close together, the center will not cook sufficiently.
4. Grill or barbecue on moderately high heat for 10-12 minutes turning frequently and brushing with sauce. Remove to platter and sprinkle with toasted sesame seeds. Serve with remaining satay sauce.

- Lifted from "Essential Cooking Series, Comprehensive, step by step cooking, Chicken Meals" 2008

Spicy Crabmeat Salad

Serves 6-8 Persons.


Ingredients:

• 1 cup shredded crabmeat
• 1 tablespoon butter
• salt and pepper to taste
• 1 large cucumber, thinly sliced
• 1 medium carrot, thinly sliced
• 1 medium onion, thinly sliced
• assorted salad  greens
• 1/4 cup chopped coriander leaves
• 1/2 cup toasted cashew nuts

Dressing:

• 2 tablespoons chopped garlic
• 2 tablespoons ginger
• 2 pieces siling labuyo or bird's eye chili
• 3 tablespoons sugar
• 1 tablespoon dried hibe or dried shrimp
• juice of lime, according to your taste
• 1/2 cup sesame oil

Procedures:

1.  Heat crabmeat in butter .  Season with  salt and pepper and continue cooking for another minute.  Set aside.
2. In a bowl, mix together cucumber, carrot, onion and salad greens.  Top with cashew nuts and cooked crabmeat.  Chill in the refrigerator.
3. Using a mortar and pestle, pound garlic, ginger, siling labuyo, sugar, and hibe to a fine paste.  Mix prepared paste with the lime juice and sesame oil.  Whisk to fully combine.
4. Serve  prepared salad with the dressing on the side.

-Lifted from Daily Delights by Nestle 2007

Pomelo Salad

Ingredients:

• 100grams pomelo
• 50 grams celery, chopped
• 50 grams shallots, chopped
• 2 tablespoons patis (fish sauce)
• 2 tablespoons calamansi juice
• 1 teaspoon ground peanut
• 2 tablespoons brown sugar
• 1 teaspoon instant gata or coconut mik
• 1 coriander
• 1 piece lumpia wrapper (spring roll wrapper)
• 1 leaf lettuce

Procedures:

1. Combine all ingredients except lettuce and lumpia wrapper.
2. Cut lumpia wrapper into a cirlce, then deep-fry.  Serve lettuce on side, lumpia wrapper on center, then put all ingredients on top.

-Lifted from Quick N Easy Salads, Dressings, Sauces and Dips 2004