Blog 7 Food

Ingredients 1 lb raw pork paste 1 head of garlic finely minced 1 tbs of coarsely cracked white or black peppercorns ½ ts fish sauce ½ tbs sugar ~10 to 12 sheets of 4 x 6 inch banana leaves and thin 6x ¼ inch banana leaf strips to tie Instructions Prepare your steamer. Combine all the ingredients into a mixing bowl until well incorporated. You can pinch off ½ ts and microwave it for about 30s and season to taste.  Add more garlic and/or peppercorns if you like it more spicy.  Place about 1 heaping tbs of mixture onto one end of the banana leaf. Fold over the side edges and roll the pork mixture. Seal with the banana strip by giving it several twists and tuck the loose ends under.  Steam for 10 minutes, or until thoroughly cooked. Enjoyed immediately or at room temperature. This article and recipe adapted from this site !

Ingredients 2 medium zucchini, thinly sliced 2 limes or lemons 1 small red onion, thinly sliced sea salt or finishing salt such as fleur de sel feta or ricotta cheese extra virgin olive oil favorite fresh herbs such basil, mints or shiso coarsely chopped Instructions Using a mandoline or very sharp knife, carefully slice the zucchini and onions as thinly as possible.  Juice limes/lemons and marinated zucchini and onions in covered mixing bowl for about ½ hour in the fridge. Drain the lime/lemon juice and plate zucchini and onions on serving platter. Scatter fresh herbs and cheese. Drizzle with a good olive oil and season with finishing sea salt or fleur de sel to taste. This article and recipe adapted from this site !

Ingredients 4 medium sized zucchinis 1 bunch of basil 2 carrots, peeled 2 tbsp red miso (mixed with 2 tbs water) 1 avocado ½ cup extra ripe mango 2” nub of fresh ginger 15 sprigs of mint 1 tsp rice wine vinegar 1 tsp red pepper flakes 1 tsp shoyu or Bragg’s Aminos juice of one lime Instructions With a mandolin, carefully slice the zucchini into thin strips. Repeat with carrots. This is your noodle base.  Remove stems from basil, and chop into thin strips with a sharp knife. Combine zucchini, basil and carrots in a medium sized bowl and set aside. In a blender, combine miso/water mixture, avocado, peeled and chopped mango, ginger, mint, rice vinegar, red pepper flakes, shoyu and juice of one lime. Blend on a low setting to liquefy.  Pour over the zucchini mixture and stir to coat. Let rest for 10 minutes before serving. Add salt/shoyu to taste. This article and recipe adapted from this site !

Ingredients 2 lb ground pork 1 small taro root, shredded 2 medium jicama, shredded 2 medium onion, coarsely chopped 1 cup bean thread noodle, soaked and cut ½ cup wood ear mushroom, soaked 2 tsp salt 2 tsp sugar 2 tsp ground pepper 2 package spring roll shells or packages of rice paper Tapioca slurry 2 tbsp tapioca flour 2 tbsp water Instructions Mix all ingredients together in a large mixing bowl.  Test flavoring to your tastes by microwaving a small tablespoon for about 30s and adjust seasoning to your taste. (Any vegetable such as Jicama and taro can be substituted for carrots or bean sprouts. Any type of ground meat can be substituted combined such as chicken or turkey or pork and shrimp) Mix the water and tapioca in small sauce pan on low heat and cook until it thickens to paste and turn of heat and set aside. Place about 2 tbsp of filling onto the edge of your wrapper and make one half roll. Crease the ends as shown above, and then fold up the sides. Complete the roll and sea...

Ingredients 1 green papaya roughly 1.5 lbs ½ bunch of coarsely chopped tia to (perilla/shiso) ½ cup pickled carrots and daikon, juices squeezed out and drained ½ bunch of coarsely chopped mint ½ bunch of coarsely chopped rau ram (Vietnamese coriander) 3 tbs crushed roasted peanuts ¼ cup dried small to medium sized anchovies cooking oil for frying nuoc mam cham Instructions In a medium sauce pan, fry the dried anchovies until just browned, remove and drain on paper towel and set aside. Be careful not to burn the anchovies since these anchovies are small, it's easy to overcook. To shred a green papaya, peel the skin. You can use a special papaya peeler with serrated edges or if you don't have that, make numerous small chops to the papaya, then shave thin slices with the peeler. Toss shredded papaya, pickled carrots and daikon, tia to, rau ram, and mint with about 3 to 4 tbsp nuoc mam cham sauce in a big mixing bowl. Toss in additional nuoc mam cham to taste.  For best results, al...