"Welcome to 'The Jot Pot', my admiration of all things inspiring, food, art, and parts of my daily life."
To be honest, I've made spring rolls several times already, also for my Icip-icip article at CosmoGIRL! once, but never got them looking just right. This time I did *big grin*:) I found out that you have to put in quite an amount of filling to make sure your spring roll stays a solid round tube shape. Before, mine always turned out a flat rectangle shape - not fun. Now, because of the camera being unavailable, I made use of what I captured with my phone camera, played around with it on photoshop and made my own spring-roll-set-image. A clap or two for the effort, please? :) Here's my most preferable recipe after former attempts:
My filling:
- 2 big handfuls of beansprouts
- quarter of a cabbage, thinly sliced
- 2 large carrots, thinly cut into matchsticks
- 4 onion leaves, chopped
- 1/4 kg Minced beef
- oyster sauce
- 12 spring roll/ lumpia sheets (available in the frozen section in supermarkets)
How I make: Put in two table spoons of oil in to a pan and stir the minced beef until cooked. Add in all the veggies until soft. Season with oyster sauce and mix well together. Taste. You can add salt and pepper to meet your taste, but usually oyster sauce does it right. Transfer mix in a bowl to cool. Prepare the wrappers and one egg white. When cool, add a table spoon and a bit more of filling to the wrapper and slowly roll into a tube while tucking the sides in and securing with egg whites. While wrapping, prepare oil in a pan to deep fry so the rolls can be immediately fried once done. Easy and tastes even more delish with this specific chili sauce, Sambal Bangkok. Happy munching!
I shall say this dish is great in many ways. It's healthy, simple, tasty and cheap :) I'm glad I found and mastered this recipe. Here's the video along with the recipe. I cut my tofu bigger than the ones in the video as I used the softer kind of tofu rather than the really firm kind. That way, the soft tofu would not easily break in to pieces. Both I'm sure taste as yum. At least now I can assure you that my tofu dish will not be the ordinary fried version. Many must agree with me that sesame oil and seeds makes it extra lovely.
Note: The image is not mine. My camera was snatched away by my husband to accompany him on a duty abroad. Won't be back in two weeks *sigh. The pics I attempted to take with my phone camera were awful - no bright sun light as well today. I hope I get better (phone camera) pics with the next two dishes.
My next attempt was seriously easy *show off* :p All you need to do is watch this video, then change the filling to your preference. I used sausages, sweet onions, and corn. I also sprinkled bread crumbs on the top just before put in oven. Here's the ingredients I used:
- 7 slices of bread, crust removed, cut into cubes
- 2 large sausages, thinly sliced
- 1 big onion, chopped
- 2 large eggs
- 1 cup of milk
- cheese, grated
- salt & pepper & a pinch of oregano
I didn't leave it to rest overnight since I had lack of patience and made it this morning just before breakfast. Me too wandering whether the herbs would absorb thoroughly enough or not? It did and tasted delish! Maybe next time a sweet casserole with raisins and fruits might work out just as yum!
I chose Soto Ayam to be my first recipe of my Cooking Project Part 1 (#CPP1) and I nailed it! I started cooking in the morning so we had this for lunch and dinner today. I followed this recipe and watched this video for a picture of how to get things started and so on. I did make a few substitutes to the recipe according to my preference. It wasn't as hard as I thought, but then maybe because I got a hand from my helper in grinding the spices. She grinds spices like a high-speed food processor :) Thanks so much, Mbak Mar! So, my kind of Soto Ayam consists of rice noodles, sliced cabbage, bean sprouts, a boiled egg, and chicken. To top the dish off, I cut in half and thinly sliced potatoes and deep fried them to go straight on top of the Soto when about to serve. It gives a crunch in every bite and potatoes goes best with Soto. Oh, don't forget the shrimp crackers! It just makes the dish even more complete. I'm glad I passed this recipe satisfyingly. What a tasty 1st of December!
