I bought this Thai cook book for quite some time, but never follow it to cook some dishes. Today, I tried to find some inspiration from the book and I ended up picking 3 dishes to cook for tonight. Unfortunately, I can only made two as we are already full after the second dish.
I always want to cook Spring rolls but I’ve never tried, so I really want to try it out today. I am not sure the Spring roll sheets that I found is the same as the one they used in Thai cuisine, this one is for Chinese and I’m not sure if there is any difference. I feel the sheet is quite thin and some how is hard to manage, and it breaks easily during wrapping. Maybe double up the sheet can help, but I haven’t tried.
First of all, have to prepare the filling. Boil a pot of hot water, and put the vermicelli in until they turn soft. Remove them and rinse with cold water. Chop the vermicelli around 3 to 4 cm long. For the prawn, cook them in hot water until they turn pink, and then slice them in two pieces right in the middle. Get a big bowl ready and just put all ingredients in after chopping, including the vermicelli and prawn. Finely chop the garlic, fungus mushroom, carrot, and some beansprouts. Season them with some light soy sauce and pepper, mix them well. Use Spring roll sheet to wrap the filling and close it with some cornflour mixed with water. It is hard to wrap every Spring roll in the same size, and please don’t be greedy, try to stay with a smaller piece instead of filling it up. Bigger Spring roll is with a higher chance to break and you will be ending up with re-wrapping. Deep fry all the spring rolls in a pot and serve them with the sweet chilli sauce. For the sauce, it’s with some white vinegar, some sugar, a touch of salt, some red chilli and some coriander.
The best dish to go with Spring rolls is actually a salad! I’m making a chicken Thai salad, and I would like to do the chicken with sous vide cooking. Cook the chicken breast in vacuum bag without any seasoning under 61C for one hour. Remove the chicken breast from the bag and let them cool down. Use your hand to tear the chicken breast into thin strips, and place them in a large bowl. Then, chop the rest of the ingredients in the bowl, thin strips cucumber, finely chopped onion and ladyfingers, beansprouts, mint leaves and chopped red chillies. Mix everything well together, and put them in the fringe to chill. Now get the dressing ready, mix some fish sauce, light soy sauce, brown sugar and some lime juice, taste and adjust the way you like. When you are ready to serve, drizzle the salad with the dressing and add some roasted peanuts and sesame seeds for serving.
The main course I’ve planned to cook is steamed mussels with galangal. Thai way of steamed mussels, would like to try it out! Maybe tomorrow night…..