Hi All! Luckily (for my stomach), today I did the typical 5 dishes and only 2 extra for the second part of my day. There is no time to eat all of this food!
Today I made some more unique dishes, more “arts and crafts” were utilized :). There was only one new ingredient I used today and it was fresh spring roll paper made of wheat and they were REAL thin (not the rice paper kind that you use in fresh Vietnamese spring rolls…but Chef Ratch said you can use those too). A new technique I learned was to use these iron molds to make little cups from a batter to house some food. So fun. I need to get me some of those molds!
The ingredients on my station today. More turmeric, which you can’t touch too long cause then your fingers (and everything it touches) becomes yellow! Although I hear that it is good for a lot of stuff, so eat more turmeric, especially the fresh kind :).
The dishes I made today included:
- Fresh spring rolls with gravy sauce (Por Pia Sod)
- Stir-fried pork with vermicelli (Wun Sen Phat Khai)
- Deep fried fish in 3 flavor sauce (Pla Thod Sam-Rod)
- Crispy golden cup (Kra Thong Tong)
- Sweet taro with coconut filling (Takoh Pheuak)
- Stir fried chicken with yellow curry powder & pineapple (Kai Pad Sapparot)
- Morning glory with peanut curry (Phra Ram Long Song)
The most fun was making the fresh spring rolls and the crispy golden cup. The fresh spring rolls because I got to make an egg crepe and flip it, and it worked :). The crispy golden cup because it was soo fun making the little cups. I think if I put a little more sugar in the batter it can be used to make a funnel cake, but a lot crispier! I am going to try it when I get home!
The two most fun dishes to make were also my two favorite ones. That being said, I am going to pick the fresh spring rolls for my number 1. When I first saw how we were going to make it I didn’t think I would like it, because there was A LOT of tofu in it, but it was the perfect bite with the creamy gravy on top. Yum!
[Jump to Recipe]For the fresh spring rolls, you will need:
- 6 fresh wheat spring roll sheets
- 1 egg
- 1 block of tofu (about 4 by 2 inches)
- 200 grams chicken breast
- 1-2 cup chicken stock or water
- 2 cloves garlic, lightly crushed
- 1 coriander root, lightly crushed
- 15 peppercorns
- 1 star anise
- 1 small chunk of cinnamon stick
- 1 cup bean sprouts, blanched
- 2 mini cucumbers, peeled and cut lengthwise in quarters
- 1 red spur chili, seeds removed and julienned (for garnish)
- 1 spring onion, green part only, chopped (for garnish)
- 1 teaspoons sugar
- 1-2 teaspoons dark soy sauce (for color)
- 1 tablespoon soy sauce
- 1 tablespoon tamarind
- 1 teaspoon pickled plum (remove seed)
- 1 teaspoon salt
- 1/4 cup cornstarch
Steps:
- Crack egg and beat well. Pour the egg into a non-stick pan and roll the pan around so the egg is on most of the surface, like a crepe. Cook (you can try flipping it at this point or just cook until it’s done on top too). Remove the egg to the side and roll, then slice julienne style.
- In a small pot, add chicken stock or water along with 1 teaspoon of the dark soy sauce, garlic, coriander root, peppercorns, star anise and cinnamon. Bring to a boil.
- Add chicken breast and tofu block into pot and simmer until chicken is done, about 25 minutes.
- When chicken is done, remove from pot, along with tofu. Cut chicken in long finger like strips or shred. Also, cut tofu in long finger like strips, set aside.
- Remove spices from pot and only leave the liquid.
- Mix cornstarch with a tablespoon or 2 of water and mix well.
- Pour cornstarch mixture into liquid in pot and stir over medium heat until the liquid becomes a slightly thick gravy. If you need to add more cornstarch to thicken do so.
- Place a fresh spring roll sheet onto cutting board and lay some bean sprouts, a slice of cucumber, a piece each of chicken breast and tofu and sprinkle with some egg, then roll it up.
- Cut roll into 4 to 5 pieces and lay on a plate/platter. Continue with the rest of the rolls.
- Top the rolls with the gravy and garnish with additional shredded egg, red chili slices and chopped spring onions or chopped cilantro.
Some of my other dishes today:
Well, I hope you enjoyed all the dishes from today. See you back here tomorrow!
Fresh Spring Rolls with Gravy Sauce
Ingredients
- 6 fresh wheat spring roll sheets
- 1 egg
- 1 block of tofu about 4 by 2 inches
- 200 grams chicken breast
- 1-2 cup chicken stock or water
- 2 cloves garlic lightly crushed
- 1 coriander root lightly crushed
- 15 peppercorns
- 1 star anise
- 1 small chunk of cinnamon stick
- 1 cup bean sprouts blanched
- 2 mini cucumbers peeled and cut lengthwise in quarters
- 1 red spur chili seeds removed and julienned (for garnish)
- 1 spring onion green part only, chopped (for garnish)
- 1 teaspoons sugar
- 1-2 teaspoons dark soy sauce for color
- 1 tablespoon soy sauce
- 1 tablespoon tamarind
- 1 teaspoon pickled plum remove seed
- 1 teaspoon salt
- 1/4 cup cornstarch
Instructions
- Crack egg and beat well. Pour the egg into a non-stick pan and roll the pan around so the egg is on most of the surface, like a crepe. Cook (you can try flipping it at this point or just cook until it’s done on top too). Remove the egg to the side and roll, then slice julienne style.
- In a small pot, add chicken stock or water along with 1 teaspoon of the dark soy sauce, garlic, coriander root, peppercorns, star anise and cinnamon. Bring to a boil.
- Add chicken breast and tofu block into pot and simmer until chicken is done, about 25 minutes.
- When chicken is done, remove from pot, along with tofu. Cut chicken in long finger like strips or shred. Also, cut tofu in long finger like strips, set aside.
- Remove spices from pot and only leave the liquid.
- Mix cornstarch with a tablespoon or 2 of water and mix well.
- Pour cornstarch mixture into liquid in pot and stir over medium heat until the liquid becomes a slightly thick gravy. If you need to add more cornstarch to thicken do so.
- Place a fresh spring roll sheet onto cutting board and lay some bean sprouts, a slice of cucumber, a piece each of chicken breast and tofu and sprinkle with some egg, then roll it up.
- Cut roll into 4 to 5 pieces and lay on a plate/platter. Continue with the rest of the rolls.
- Top the rolls with the gravy and garnish with additional shredded egg, red chili slices and chopped spring onions or chopped cilantro.
