Saturday, June 20, 2009
SHRIMP VEGETABLE STEAMED ROLLS
INGREDIENTS:
1 cup chopped cooked shrimp,
1 cup shredded cabbage,
1 cup shredded zucchini,
1 cup shredded carrots,
1 cup sliced onion,
1 cup chopped celery,
1 cup thin sliced green bell pepper,
2 garlic cloves, minced,
salt, to taste,
pepper, dash,
ginger powder, dash,
few drops sesame oil,
few drops soy sauce,
3 tablespoons cooking oil,
rice paper wrappers;
DIRECTIONS:
Heat 3 tablespoons of cooking oil; add all vegetables and stir fry for 2, 3 minutes; add shrimp,salt,pepper,ginger,sesame oil and soy sauce; stir fry for 1,2 minutes longer; remove from heat and set aside. In a sauce pan bring to boil 1 cup of water. Reduce heat to low; dip one paper rice and remove it immediately on a flat surface; spoon shrimp and vegetable mixture on one side and begin rolling. The rice paper is soft enough to work with it, but nor ready to be eaten; you definitely need a steamer, or you can deep fry them.
Serve with dipping sauce of your choice.
1 cup chopped cooked shrimp,
1 cup shredded cabbage,
1 cup shredded zucchini,
1 cup shredded carrots,
1 cup sliced onion,
1 cup chopped celery,
1 cup thin sliced green bell pepper,
2 garlic cloves, minced,
salt, to taste,
pepper, dash,
ginger powder, dash,
few drops sesame oil,
few drops soy sauce,
3 tablespoons cooking oil,
rice paper wrappers;
DIRECTIONS:
Heat 3 tablespoons of cooking oil; add all vegetables and stir fry for 2, 3 minutes; add shrimp,salt,pepper,ginger,sesame oil and soy sauce; stir fry for 1,2 minutes longer; remove from heat and set aside. In a sauce pan bring to boil 1 cup of water. Reduce heat to low; dip one paper rice and remove it immediately on a flat surface; spoon shrimp and vegetable mixture on one side and begin rolling. The rice paper is soft enough to work with it, but nor ready to be eaten; you definitely need a steamer, or you can deep fry them.
Serve with dipping sauce of your choice.
DIPPING SAUCE INGREDIENTS:
1/2 cup soy sauce,
1/2 cup sweet chili sauce,
2 tablespoons Balsamic vinegar
1/2 cup soy sauce,
1/2 cup sweet chili sauce,
2 tablespoons Balsamic vinegar
APRICOT CREAM CAKE DESSERT
This Cheese Cake is the base of this Apricot dessert, bought from the Asian Super Market.
For these three cakes, I used 1.1/2 cup frozen cool whip and 1/2 cup apricot jam (homemade), gently combined and spoon over the cake slices; 1/2 cup apricot syrup pour over it, followed by one teaspoon each apricot jam and garnished with chocolate melts.
CHOCOLATE RUM CREAM CAKE
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