garlic
Ingredients:
1/3 cup rice bran oil or any cooking oil
1 brown onion, diced
2 cloves garlic, crushed, peeled, chopped
500g minced beef
350g green beans, topped, cut diagonally into 3cm
1 cup carrots, julienned
1 cup celery, thinly sliced
3 large potatoes, cut into 1cm cubes
40 mls soy sauce
3 tbs kecap manis (sweet soy sauce)
250g bean sprouts, ends trimmed
40 spring roll wrappers, thawed
Method: Makes 40
1. Heat 2 tbs. of oil in a large non-stick frying pan. Saute onion and garlic on medium-high heat for 2 minutes or until aromatic. Add minced beef, cook, stirring with a wooden spoon to break up mince, 3-5 minutes or until browned and cooked through. Add the beans, celery and carrots, cook, stirring occasionally for 2 minutes. Add the potatoes, soy sauce and sweet soy sauce. Cook for 1 minute stirring occasionally. Cover with a lid and cook on low heat for 5 minutes or until the potatoes are soft but firm. Add the bean sprout and cook for a further 1 minute. Add salt and pepper, to taste.
2. Transfer filling to a colander to drain all the juices and let cool.
3. Place 1 spring roll wrapper onto a flat surface with one corner pointing towards you. Place 2 tablespoonful of filling onto corner of wrapper. Fold corner over filling, then roll up firmly, folding edges in. Brush final corner with cold water to seal. Repeat with remaining wrappers and filling.
4. Heat remaining oil in a large frying pan. Cook spring rolls, in batches on medium-high heat for 3 to 4 minutes or until golden. Transfer to a wire rack with a slotted spoon. Serve with sweet chilli sauce or kecap manis.
Note:
There are so many variations of spring rolls. This is my version…
This dish is quick and easy to prepare. It can be enjoyed more when dipped in your favourite dipping sauce.
Spring rolls can be enjoyed as an appetizer, a snack, and a side dish. I like to dip it in my favourite spiced vinegar with chillies.
Ingredients:
500 g mushrooms, sliced (any type of mushrooms)
1 x medium red onion (finely chopped)
3 x cloves garlic finely chopped
3 Tbls rice bran oil or any cooking oil
30 g butter
2 Tbls chives, chopped
Method:
1. Heat oil with butter in a large fry-pan over medium-high heat. Cook mushrooms for 2-3 minutes or until golden. Transfer the mushroom into a bowl and set aside.
2. Using the same pan, cook onion on medium heat for 1-2 minutes until translucent then add garlic. Cook for 1 minute until aromatic. Return the mushrooms and chives cook for 3 minutes. Season with salt and freshly ground black pepper, to taste. Garnish with parsley. Serve with char-grilled bruschetta or sourdough.
Ingredients:
12 x pieces of scallops, orange roe removed
2 x garlic cloves, finely chopped
1/2 tspn saffron threads
1 Tbls lemon juice
20 g butter
2 Tbls olive oil
Method:
1. Soak saffron threads in 2 tbs. of water. Set aside to infuse for 20 minutes.
2. Heat olive oil in a non-stick frying pan over medium-high heat. Melt 10g of butter and cook the scallops for 1-2 minutes each side or until golden and almost cooked through. Transfer to a plate and keep warm.
3. Add remaining butter and fry the garlic on medium-high heat for 1-2 minutes or until aromatic. Stir in infused saffron and lemon juice. Add the scallops and cook , swirling the pan occasionally for 2 minutes or until heated through. Season with sea salt. Garnish with fresh continental parsley and edible flowers. Serve immediately.
