Paulmark
is Blowin Smoke!
I haven't done much cooking lately. The weather, and a freezer full of left over’s, which my son won’t touch. So I finally did a rack of ribs a couple of days ago, very tasty, but a lot of left over’s. I decided to use the ribs to try some Vietnamese egg rolls (cha gio, pronounced ji Yah), I also did some ground turkey Chinese shu mei, and skewered Korean chicken. The rolls turned out ok; I tried using rice paper wraps instead of the flour based wraps I usually use. In my opinion don’t use the rice paper wraps for frying, (better used for the spring rolls). The shu mei (made in both Japan and China) were very good, you use the lettuce in the steamer to keep them from sticking (steam for 15 minutes) The skewered chicken, good. The “Korean” sauce is pretty much like your standard teriyaki.
I made two dipping sauces, Nuac Cham, (fish sauce, lime juice, water, chili,garlic,sugar,and grated carrot). A soy sauce, lime juice, and garlic mixture for the shu mei.
Good ol' ribs with tater salad and cheese toast.
Left over ribs.
Most of the ingredients
The Korean marinade.
Tree ear or wood ear mushrooms, very different,but good.Lucky to get fresh.
Some of the ingredients for the rolls
Assembled filling for the rolls with props to Simply Marvelous
Some of the stuff for the Shu-mei
Shu-mei ingredients ready to assemble
Shu-mei ready to go in the steamer
Everything ready to cook.
Double decker steamer loaded and steaming on my wok.There is a lid:smile:
Rolls frying in peanut oil.
Chicken grilling
Final plate, not pictured is the dipping sauce for the shu-mei, rolls can be eaten like a lettuce wrap with cilantro, basil, cucumber and dipped in the sauce pictured. I'm going to do the rest of the rolls using a flour based lumpia(Filipino) wraps. Thanks for looking it was fun.
I made two dipping sauces, Nuac Cham, (fish sauce, lime juice, water, chili,garlic,sugar,and grated carrot). A soy sauce, lime juice, and garlic mixture for the shu mei.
Good ol' ribs with tater salad and cheese toast.
Left over ribs.
Most of the ingredients
The Korean marinade.
Tree ear or wood ear mushrooms, very different,but good.Lucky to get fresh.
Some of the ingredients for the rolls
Assembled filling for the rolls with props to Simply Marvelous
Some of the stuff for the Shu-mei
Shu-mei ingredients ready to assemble
Shu-mei ready to go in the steamer
Everything ready to cook.
Double decker steamer loaded and steaming on my wok.There is a lid:smile:
Rolls frying in peanut oil.
Chicken grilling
Final plate, not pictured is the dipping sauce for the shu-mei, rolls can be eaten like a lettuce wrap with cilantro, basil, cucumber and dipped in the sauce pictured. I'm going to do the rest of the rolls using a flour based lumpia(Filipino) wraps. Thanks for looking it was fun.
