While at Red Bridge Cooking School in Hoi An, Vietnam
Vietnamese prawn rice paper rolls are so delicious that it’s hard to believe that they’re also really healthy.
These rolls have been popular in Australia for some time – appearing in restaurants and cafes around the country.
Rice paper sheets are softened in hot water and then filled with lettuce, cucumber and cooked prawns (shrimp). Cilantro, mint and Thai basil add freshness and the sweet-salty-spicy-sour dipping sauce adds that unmistakable south-east Asian flavor. Ingredients:
20 medium shrimp, peeled & deveined 2 cups of cooked rice vermicelli noodles 10-12 round rice paper sheets (16cm or 6″ diameter) 1 cup fresh mint leaves 1 cup fresh Thai basil leaves 1 cup of fresh cilantro (coriander) 1 medium cucumber, peeled, deseeded and cut into matchsticks 1 small head of iceberg lettuce, washed and torn into strips Nuoc Cham Dipping Sauce 2 small, red Bird chillies 2 large garlic cloves 1 Tbsp palm sugar Juice from 2 fresh limes 1/4 cup fish sauce 1 Tbsp of rice wine vinegar 2 Tbsp of cold water
Preparation:
Boil some water in a medium saucepan. Add shrimp to boiling water and simmer for about 1 minute or until the shrimp turn white and orange. Remove shrimp from water with a slotted spoon. Set aside to cool. Once cooled, cut shrimp lengthwise in half. Cook rice vermicelli according to packet instructions. Drain and set aside to cool. Soak one rice paper sheet in a large bowl of warm water for about 20 to 30 seconds or until soft. The sheet may curl at the edges so try to flip it with your fingers when it does this. Gently remove sheet from water and drain on paper towel. Place sheet on a clean work surface. Place some lettuce strips, mint, basil, cilantro and cucumber along the middle of sheet. Shape the filling into a compact log and ensure that you leave about 1″ of space at the top and bottom. Top with 3 shrimp halves. Fold in ends and top with 1 garlic chive. Roll up firmly to enclose filling. Repeat to make remaining rice paper rolls.
Make the nuoc cham dipping sauce. Pound the chillies and garlic in a mortar and pestle to form a paste. Add palm sugar and pound until combined. Transfer paste to a small mixing bowl. Add lime juice, fish sauce, vinegar and 2 tablespoons cold water. Whisk together until combined well. Serve with Vietnamese rice paper rolls.
Ingredients: Cold Water Rice Paper, Finely slice Carrot and Broccoli (steamed until tender), 1 cup of Vermicelli, Diced Chicken Breast (or left over BBQ Chicken)
Ingredients: 3 Cloves of Garlic (or 1 if you’re not a garlic fan), 1 red chilli, 3 tablespoons of castor sugar, 1/2 fresh lemon, 5 tablespoons of fish sauce, 5 tablespoons of water
Uploaded on Aug 27, 2011
Click here for full recipe in English and Vietnamese (Bam vao day xem cong thuc) http://danangcuisine.blogspot.com/201… How to make Vietnamese fresh spring rolls 😉 Wie man Sommerrollen (frische vietnamesische Frühlingsrollen) macht. Ingredients: For the rolls 300g (0.66 lb) pork belly 1 tsp salt 15 small shrimps, about 200g (0.44 lb) 200g (0.44 lb) rice vermicelli “bún” 15 pieces rice paper round Fresh greens: Lettuce, mint, cilantro, garlic chives, cucumber For the dipping sauce: 1tbsp oil 1tbsp minced garlic 5tbsp hoisin sauce (http://amzn.to/18JgeDX) 5tbsp pork broth 1tbsp peanut butter (http://amzn.to/13GOQUX) 1tbsp sugar
Recently, GaijinPot sat in on a ramen shop for an afternoon with the very gracious Fumio Tamiwaki. It was an amazing experience from something that usually appears completely normal to those who have been in Japan for a long time: interesting to hear about his experiences and to pick out some nuggets of noodly information.
El panga (Basa), es un nuevo pescado asiático que encontramos en las cadenas de supermercados, sobre todo en forma de filetes, a precio muy barato. El panga es un pescado de piscicultura intensiva / industrial en Vietnam , más exactamente en el delta del río Mekong y está invadiendo el mercado debido a su precio.
PARECE UN FILETE HERMOSO, GORDITO Y MUY ECONOMICO.
Esto es lo que hay que saber sobre el panga:
El río Mekong es uno de los ríos con mayor contaminación del planeta. Los pangas están infectados con elevados niveles de venenos y bacterias (arsénico de los residuos industriales, tóxicos y peligrosos subproductos, del creciente sector industrial), metales contaminantes, fenoles policlorados (PCB) o DDT y sus (DDTs), clorato, compuestos relacionados (CHLs), hexaclorociloxano, isómeros (HCHs) y hexaclorobenceno (HCB). No hay nada natural en los pangas.
Son alimentados con peces muertos, restos de huesos y con una harina de América del sur, la mandioca y residuos de soya y grano.
Obviamente, este tipo de alimentación no saludable no tiene nada que ver con la alimentación en un ambiente natural.
Es lo más parecido a la alimentación de las vacas locas (vacas, que fueron alimentadas con residuos de vacas, ¿se acuerdan?).
La alimentación de los pangas está completamente fuera de toda reglamentación Sanitaria. El panga crece 4 veces más rápido que en la naturaleza en su estado natural. Además los pangas son inyectados con (PEE), algunos científicos descubrieron que si se inyectase a las hembras panga con las hormonas femeninas derivados del deshidratado de orina de mujeres embarazadas, la hembra panga produciría sus huevas muy rápidamente y en gran cantidad, lo que no ocurriría en ambiente natural (una panga pasa así a producir 500.000 huevas de una vez). Básicamente son peces con hormonas inyectables, (producidas por una empresa farmacéutica china) para acelerar el proceso de crecimiento y reproducción. Al comprar pangas, estamos colaborando con empresas gigantes sin escrúpulos y especuladoras, que no se preocupan de la salud y el bienestar de los seres humanos. Este comercio está siendo aceptado por grandes cadenas comerciales que venden al público en general, sabiendo que están vendiendo productos contaminados. Nota: Debido a la prodigiosa cantidad de pangas disponibles, éstos acabarán en otros alimentos: surimi(aquellas barritas con pasta de pescado), pescado en lata y probablemente en algunos alimentos para animales (perros y gatos).
Panga is the common South African name for Pterogymnus laniarius, a small, ocean-dwellingfish, native to the southeast Atlantic Ocean and southwest Indian Ocean. Alternatively called “torpedo scads“, they are cold-blooded with white flesh. Their scales are generally pink in color with whitish underbelly and blue-green stripes running laterally along their sides. Over the course of its life, a panga will undergo periodic sex-changes with as much as 30% of the population being hermaphroditic at a time. Despite the presence of both sex organs, it is thought unlikely that both are simultaneously active. Panga are slow to reach sexual maturity, with a minimum population doubling time of 4.5–14 years. In other countries, the name panga may refer to a different species. In Indonesia, it refers to Megalaspis cordyla, in Spain, the Netherlands and Poland it refers to Pangasius hypophthalmus, and in Kenya it refers to Trichiurus lepturus.
Many are snatching up the fish at supermarkets as they are very cheap. The fish looks good but read the article and you will be shocked. This product is from Vietnam.
Do you eat this frozen fish called BASA? ( Pangasius, Vietnamese River Cobbler, White Catfish, Gray Sole )
Industrially farmed in Vietnam along the Mekong River, BASA or Pangas or whatever they’re calling it, has only been recently introduced to the French market. However, in a very short amount of time, it has grown in popularity in France. They are very, very affordable (cheap), are sold in filets with no bones and they have a neutral flavor and texture; many would compare it to cod and sole, only much cheaper. But as tasty as some people may find it, there’s, in fact, something hugely unsavory about it. I hope the information provided here will serve as very important information for you and your future choices. Here’s why it is better left in the shops and not on your dinner plates:
1. BASAS or Pangas are teeming with high levels of poisons and bacteria. (industrial effluents, arsenic, and toxic and hazardous by-products of the growing industrial sector, polychlorinated biphenyls (PCBs), DDT and its metabolites (DDTs), metal contaminants, chlordane-related compounds (CHLs), hexachlorocyclohexane isomers (HCHs), and hexachlorobenzene (HCB) ).
The reason is that the Mekong River is one of the most polluted rivers on the planet and this is where basa/pangas are farmed and industries along the river dump chemicals and industrial waste directly into it. Avoid eating them because they contain high amounts of contamination. Regardless of Reports and recommendations against selling them, supermarkets still sell them, knowing full well that they are contaminated.
2. They freeze Basa/Pangas in contaminated river water.
3. BASA/Pangas are raised in Vietnam .. Pangas are fed food that comes from Peru ( more on that below ), their hormones ( which are injected into the female Pangas ) come from China . ( More about that below ) and finally, they are transported from Vietnam to other countries
4. There’s nothing natural about Basa/Pangas – They’re fed dead fish remnants and bones, dried and ground into a flour (from South America), manioc ( cassava ) and residue from soy and grains. This kind of nourishment doesn’t even remotely resemble what they eat in nature. But what it does resemble is the method of feeding mad cows ( cows were fed cows, remember? ). What they feed basa/pangas is completely unregulated so there are most likely other dangerous substances and hormones thrown into the mix. The basa/pangas grow 4 times faster than in nature, so it makes you wonder what exactly is in their food? Your guess is as good as mine.
5. Basa/Pangas are injected with Hormones Derived from Urine. They inject female Basa/Pangas with hormones made from the dehydrated urine of pregnant women, the female Pangas grow much quicker and produce eggs faster ( one Basa/Panga can lay approximately 500,000 eggs at one time ). Essentially, they’re injecting fish with hormones ( they come all of the way from a pharmaceutical company in China ) to speed up the process of growth and reproduction. That isn’t good. And also consider the rest of the reasons to NOT eat BASA.
6. You get what you pay for – and then some. Don’t be lured in by insanely cheap price of Basa/Pangas. Is it worth risking your health and the health of your family?
7. Buying Basa/Pangas supports unscrupulous, greedy corporations and food conglomerates that don’t care about the health and well-being of human beings. They are only concerned about selling as many basa/pangas as possible to unsuspecting consumers. These corporations only care about making more money at whatever cost to the public..
8. Basa/Pangas WILL make you sick – If you don’t get ill with vomiting, diarrhea and effects from severe food poisoning, congratulations, you have an iron stomach! But you’re still ingesting POISON not “Poisson”.
Final important note: Because of the prodigious amount of availability of Basa/Pangas, be warned that they will certainly find their way into other foods like imitation crab sticks, fish sticks, fish terrines, and probably in some pet food too. Just check the Ingredient List to see if Basa is one of the ingredients. Good Luck.
You probably take pumpkin pie from canned pumpkin for granted. You’re there, the can is there, there’s a pumpkin on the label… open it and mix it up with spices to make a pie, right? Ah, but a pumpkin pie made from a fresh pumpkin tastes so much better than the glop that was processed last year! Here’s how to do it, complete instructions in easy steps and fully illustrated. And it is much easier than you think, using my “patented” tips and tricks! This makes a light, fluffy pumpkin pie with a fresh, traditional pumpkin pie taste. I can assure you that this will be the best pumpkin pie you’ve ever made! This is also a great thing to do with your kids! Children just love pumpkins: growing them, carving them, and making a pie from them! And who cares if Libby’s says there will be a shortage of canned pumpkin this year? As long as you can find a pumpkin or a butternut squash, you can make a BETTER pumpkin pie!
You will need 850 g pumpkin, chopped 350 ml cream 190 g brown sugar Half tsp salt 3 eggs and 1 egg yolk 1 tsp cinnamon quarter tsp nutmeg quarter tsp allspice the zest of 1 lemon 1 short-crust pastry base, ready made 1 roasting tin 1 spoon 1 fork 1 pie mold 1 jug 1 hand blender aluminium foil parchment paper about 500g of beans to weigh down the crust Step 2: Preheat the oven Set the temperature to 180ºC or gas mark 4.
Step 3: Roast the pumpkin Tip the chopped pumpkin into the roasting tin and cover it tightly with aluminium foil. Put the tin on a low shelf in the oven and bake for about 30 minutes (this is the first stage of creating the pumpkin puree).
Step 4: Prepare the pastry base Gently lay the pastry crust on the pie mold and carefully press it down to form the shape of the pie. Remove any excess pastry from the edges. Now using a fork, lightly jab the bottom of the base various times. This will prevent the pastry from rising.
Put the parchment paper over the top of the pastry and pour the beans on top to weigh it down.
Step 5: Bake the pastry Place the pie mold in the oven with the pumpkin and bake for 20 minutes.
Step 6: Remove from the oven When the pastry crust is golden brown, take it out of the oven. Test the pumpkin to see if it’s done by piercing it with a fork. It needs to be completely soft to make the puree. Remove it from the oven and discard the foil. Take the beans off the pastry and leave it and the pumpkin to cool.
Finally, raise the temperature of the oven to 210 degrees centigrade or gas mark 6.
Step 7: Make the pumpkin puree Spoon the cooked pumpkin into the jug and using the hand blender, blend into a puree.
Step 8: Prepare the pie filling In a large bowl mix the brown sugar, cinnamon, nutmeg, allspice, lemon zest and salt. Now, whisk the eggs, add them to the other ingredients and stir. Pour in the pumpkin puree and cream and stir well.
Step 9: Bake Pour the filling into the pastry crust, almost to the top. Carefully place it into the centre of the oven and bake for 15 minutes. Lower the temperature to 160ºC and bake for a further 35 minutes.
Step 10: Remove from the oven When the pie is fully cooked remove it from the oven and allow it to cool and set.
Step 11: Serve The pie can be eaten warm or cold and served dusted with icing sugar and with a dollop of whipped cream.
