Vietnamese fried rice paper spring rolls simply heavenly

Thanks to my Vietnamese friends who are foodies and great traditional home cooks, I have opportunities to cook authentic home style Vietnamese favourites such as "chia gio" (deep fried pork in rice paper rolls).

It is a shame that most so-called Vietnamese nowadays resort to serving cheaper and easier to prepare spring rolls using what flour crepe commonly used in southern Chinese cuisines.

Differences between fried Vietnamese rice rolls and fresh rice rolls (or summer rolls as some call it):

1. Thinner rice paper that is more pliable to roll and doesn't break as easily.

2. No need to soak in hot water. Simply cover with damp cloth sprinkled with some rice wine.

3. Smaller and less filling rolled tightly to ensure that the raw meat is thorough cooked.

Filling

400 g pork mince marinate in soy sauce and pepper
100 g prawn (chop roughly)
Soaked wood ear fungus, slice thinly
Bean vermicelli soaked in warm water
Handful of sliced carrot and cabbage
1 chopped spring onion or garlic chives
Beaten egg
Season with a little salt

Method

Using the special rice paper meant for deep frying, roll prepared meat filling.

Be careful, the rice paper is sticky. Place them apart on greaseproof baking paper.

Deep fry in a heavy pot of hot oil (ideally at 170 degrees) till crispy and meat is cooked.

Drain oil on colander lined with blotting paper (not fluffy kitchen towel) that does not adhere to rice paper.

For balance, wrap hot spring rolls in lettuce (iceberg, cos or buttercup) and different types of mint leaves, dip in chilli fish sauce. Tuck in like the folks in Vietnam would enjoy them.

Empanadas Tapas - Latin American smoked ham, onion, cheese, tomato

Spanish influenced snacks or tapas. Besides South Europeans, South American and Filipinos make delicious empanadas with unique local flavours.

Here's an easy recipe inspired by my beautiful Latin American friend. She provided the basic recipe which can be expanded and tweaked to individual taste.

I have added more fillings to perk up the flavours to fit a fussy eater's main meal. Guess who's that?

Make from scratch or use good quality puff pastry. You'll need 2 pieces.
Blind bake one on both sides lightly at 150 C for 10 mins (preheated oven).

Prepare smoked leg ham, cheese, tomato, slice onion and line liberally on the baked pastry.
Cover with the uncooked pastry and bake at 180 C for 20 mins. Lower the heat to 150 C for another 10 mins. Do not burn the pastry.

Homemade Slow Roast Cashew Nuts - best in the world

I have given up buying cooked cashew nuts from moderately to highly priced of all sorts from supermarkets or gourmet stores. With the exception of very few speciality nut vendors, the taste and texture are disappointing to say the least.

Once you have done home-made cashews, you probably won't bother to try any of the ready cooked ones anymore. Though it may not mean savings, it is well worth the effort (not much actually)!

Purchase premium quality large size cashew nuts from nut shop, grocers that get supplies from reputable importers or health food stores.

Pour boiling water into cashew in a large pot. Give it a quick stir, ensuring that the nuts remain intact and are not broken. Leave to stand for 5 minutes. (Note : the water should just cover the nuts by 2 cm.)

Drain and repeat with another pot of hot water.

(Note : if this step is skipped and the nuts are baked or roast, it will take a much longer time cook the nuts and the results won't be as delicious)

Drain and transfer into an ovenproof pan. Spread it out evenly and sprinkle with salt.

Put the tray into a preheat oven of 150 degrees. After 15 minutes, stir the nuts and return to oven for another 15 minutes.

Turn the oven down to 120 degrees. Roast for another 90, during which the nuts should be checked and tossed at least 4 times.

When nuts look light golden colour, turn off the heat.

Remove from oven and sprinkle a little brown castor sugar. Mix well. Return to the oven and let it continue to absorb some residue heat and infuse the sugar.

(Note : do not roast the cashew nuts till it is brown as it will have a bitter and burnt taste)

Alternatively, the nuts can be deep-fried in oil. However, that would be a less healthy option. Moreover, you have to be very quick to avoid getting the nuts overly brown as they burnt quite easily.