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Ingrediens:

  • Ice cubes
  • 1 to 2 juicy limes (you need 1-ounce juice and a wheel for garnish)
  • 1 ounce golden rum,(recommended: Mount Gay)
  • 6 ounces ginger beer
  • 1/2 ounce dark rum, (recommended: Meyers's)

Directions:

Fill a highball glass or large wine goblet ...

2011-04-27 17:21:44

Dark and Stormy

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Ingrediens

For the chocolate sponge cake:

  • 4 egg whites
  • 2 egg yolks
  • 1/4 tsp. cream of tartar
  • 1 pinch salt
  • 1/3 cup sugar
  • 1 tsp. vanilla extract
  • 1/4 cup flour
  • 1/4 cup cocoa powder.

For the chocolate mousse

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Hello, I'm Jessica, 36 years old. I’m married and have 2 daughters. I know how difficult and nicely is to have family. I shall try to share with you everything I know about motherhood, child, body care and of course I'll open secrets about kitchen.

2011-02-11 21:42:20

About me

Home » Food, Kitchen » Chiko Roll
 
October/25/2011

Ingredients:

  • 200g cooked mutton – cut into fine strips (or shredded) rare
  • 75 g shredded cabbage
  • 1 medium carrot, julienned
  • 20 g celery, finely sliced
  • 2 large spring onions, finely sliced lengthways
  • 35 g cooked barley
  • 35 g cooked rice
  • 1 large un-waxed lemon, grated zest only
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp five-spice powder
  • 1 tsp ground allspice
  • 1 tbsp fresh ginger, peeled and grated
  • ½ tbsp light soy sauce
  • 1 generous tsp sugar
  • 12 ready-made large spring roll wrappers, thawed if frozen (available from Asian supermarkets)
  • 1 tbsp Maizena (corn flour), mixed with 1 tbsp hot water
  • 1 tbsp groundnut oil, plus extra for deep-frying
  • Sea salt and freshly ground white pepper

Preparation:

  • Heat a wok until smoking and add the groundnut oil, then add the mutton and stir-fry for a minute simply to warm through  – seaon with the soy sauce, the all spice andthe five-spice powder –  remove from the wok and set aside to cool for 10  minutes.
  • Wipe the wok clean with  absorbent kitchen paper.
  • Put the grated ginger, the celery, the spring onions and the julienned carrots into a bowl as well as the mutton, the cabbage, the rice, the barley and season with the lemon zest, the oyster sauce, the soy sauce, the sugar, the sea salt and ground white pepper to taste and stir well to combine.
  • Lay three spring roll wrappers one on top of the other and position so that the corners are pointing upwards, downwards and to the sides.
  • Spoon 2 tablespoons of the filling into the centre of the wrapper, brush each corner of the wrapper with the corn flour paste and then bring the 2 opposite corners on the sides together and, keeping your finger on the edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner.
  • Tuck the top edge in and seal it with the Maizena paste – repeat with the rest of the remaining spring roll wrappers and the rest of the filling.
  • Heat the wok over a high heat and fill the wok to a quarter of its depth with some groundnut oil and when warm – lower the spring rolls in small batches and fry until golden brown – remove and drain on kitchen paper.
  • Serve immediately.

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