Cake, Candles, Chocolate, Paddington.

We have lots of cake left over from the birthday party. So Saturday night we had some for dessert. The piece had a picture of Matt and I. Still not sure I like the idea of eating my own face. Of course the cake itself is delicious. I mentioned on Friday that we had completely forgotten to light the candles so when I served Matt his slice of cake, I put the candles in and lit them up. They are very attractive candles with a glitter finish. I’ve never seen any like it before.  See what a great photographer I am. The top is too dark the second too light. Ah well. Today, Monday, back in the bowling alley with situation normal. Matt has removed all his cards now. He got 14 which he was pretty pleased with not to mention the dozens of good wishes on the internet.

Tomorrow I am finally hoping to get to see the Paddington Bear Movie. I am also planning to visit the Lindt chocolate store which is close to the theatre in order to pick up some good dark chocolate (they make some of the best in the world) for Matt as a Valentine’s Day gift.  He buys store brand chocolate for himself because he says the Lindt is too expensive. Hence the idea for Valentine’s. Guess I will have to think of something special for dinner that night too. No, we don’t go out, never at weekends and certainly never on special days like that. The restaurants are crowded, the service is frequently poor and the food often isn’t as good as usual.

The following recipe was in my Panna email this weekend and I am very fond of this kind of spring rolls. I love the translucent rice paper.


SPRING ROLLS
by Charles Phan

Twenty years ago, I decided to open a restaurant and this spring roll recipe is something my mom developed. It's a classic dish from Vietnam but also very unique to my restaurant, Slanted Door.


PORTIONS
10 servings


SPRING ROLLS

15 Shrimp, medium (peeled and deveined)

1/2 lb Pork shoulder, boneless

5  c Cooked rice vermicelli

3  Egg yolk

1/2 c Shallot oil or canola oil

1/4 tsp Kosher salt

10  Rice paper, 12-inch round sheets

1 1/4 c Peanut sauce for dipping

PEANUT SAUCE

1  Cooked sweet glutinous rice

1/2 c Roasted peanuts

3  tbsp Red miso

3  tbsp Ketchup

3  tbsp Sugar

Juice of half a lemon

1  Thai chili, stemmed, chopped

1/2 c Water

2  tbsp Vegetarian stir-fry sauce or oyster sauce

1/2 tsp roasted sesame oil

RECIPE


STEP 1
For the spring rolls: Fill a pot with water and bring to a boil. Add the shrimp and blanch until the shrimp have turned bright pink, about 3 minutes. Using a slotted spoon or a spider, transfer the shrimp to a colander and rinse under cold running water. Drain the shrimp on paper towels and cut each shrimp in half lengthwise. Set aside. Return the water to a boil and add the pork. Turn the heat down to low and simmer until the pork is cooked through, about 20 minutes. Check for doneness by removing the pork from the water and poking it with a chopstick; the juices should run clear. Let cool completely, then thinly slice. Cook rice noodles in boiling water for 3-4 minutes, then drain in a colander and rinse under cold water, then hot water, then cold water to prevent noodles from sticking together. For the mayonnaise: Put the egg yolk in a large mixing bowl and whisk well. Pour the shallot oil into a measuring cup with a spout and begin adding the oil to the egg yolk a few drops at a time, whisking constantly until the mixture thickens and emulsifies. Continue to add the oil in a slow and steady stream, whisking constantly, until all the oil is incorporated. The mixture will be very thick. Whisk in the salt and set aside.

STEP 2
For the spring rolls: Fill a large bowl with very hot water. Dip one sheet of rice paper halfway into the water and quickly rotate to moisten the entire sheet. Lay the wet rice paper on a flat work surface. Arrange one lettuce leaf over the bottom third of the rice paper, flattening the lettuce to crack the rib. Spread a generous teaspoon of the mayo over the lettuce, then top with three mint leaves placed end to end and a few slices of pork. Top with about ½ cup of the noodles. Fold in the left and right sides of the rice paper, then fold the bottom edge up and over the filling tightly and roll toward the tip end one full turn, enclosing the filling completely. Place three pieces of shrimp, cut side up end to end, in a row on the rice paper, then roll another turn to enclose the shrimp. Continue rolling as tightly as possible toward the top edge, tucking in the sides, until you have a tight cylinder. Repeat with the remaining rice paper and ingredients. The rolls can be made up to two hours in advance. Cover with a damp towel until serving.

STEP 3
For the peanut sauce: Cook the rice in a rice cooker based on the manufacturer’s instruction. In a food processor, combine the peanuts, miso, ketchup, sugar, lemon juice, chile, and cooked rice. Process until the mixture becomes a fine paste. Thin the sauce with a little water and continue processing until the sauce is smooth and creamy. Check the flavour, then add the stir fry sauce and sesame oil and continue processing. Transfer into a bowl and serve immediately, or cover and refrigerate for up to 3 days.

STEP 4
Just before serving, cut each roll crosswise into thirds. Serve with peanut sauce.

Have a great day