Taste of Asia -Vietnam and Malaysia

Vietnam and Malaysia - Day One of A taste of Asia

As promised today was indeed fun. I had a great group of diverse students - Benny, Ilma, Natalie, Adriana. Rochelle and Georgiana who was such a great help. We were really to start!







Malayasian noodles

Today we did the Vienamese Salad Rolls with two Dipping Sauces and Malaysian Curry Noodles.
Things were lively, and the rice paper wrappers sparked a lot of interest. I thought this was fun to have everyone see of pliable yet firm there were.

The recipe I used was the following.

Vietnamese Salad Rolls

For the Rolls

3-4 leaves Rommaine Lettuce
2 carrots
1 cup bean sprouts
1/2 cup chopped cilantro leaves
1/3 cup chopped leek chives
10-14 cooked large shrimp
1/2 cup sliced lean pork
10 Rice paper wrappers

Method of Preparation

1. Shred the lettuce and grate the carrots.
2. On a work surface spread out the lettuce, sprouts, cilantro, leek,
shrimp and pork in a single line.
3. Put some water in a large bowl and moisten the wrappers. You can
leave the wrappers in the bowl for 1.5 min till they are soft.
4. Place them on a flat surface and fill the center with a little of all the fillings. You want a well filled roll but also want enough room to wrap the edges.
5. To wrap the edges, fold the bottom flap, then the two sides and finally the top like an envolope. Serve immediately with the sauces or save covered with a moist towel or cloth.

Peanut - Hoisin Sauce

Ingredients

1/2 cup hoisin sauce
1/2 cup roasted unsalted peanuts
1 cup water

Method of preparation

1. Blend the peanuts with the water into a smooth paste.
2. Mix with the hoisin sauce and bring to a simmer for 5 min.
3. Cool and serve

Traditional Vietnamese Sauce

Ingredients

1/2 cup fish sauce
1 lime
1 tsp brown sugar
3 cloves garlic
2 green chillies
1 scallion
Carrots and Cilantro chopped for garnish

Method of Preparation

1. Mix the fish sauce with the lime juice and sugar.
2. Finely chop the garlic, chillies and scallion.
3. Let this mix for half an hour.
4. Mix in the cilantro and carrots.