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RECIPE

Nam Lao Fresh Rolls with Tamarind Dipping Sauce (HSN Dinner Group Winner)

Serves 4.

Ingredients for Roll:

12 rice paper wraps

1/2 pound diced chicken breast for beef flank steak

2 tablespoons oil

1/2 teaspoon salt

1 cup chicken stock

1 cup bean sprouts

1 cup shredded lettuce

1/4 cup water

2 green onions cut into one inch lengths

1 bunch cilantro, chopped

1 cup rice noodles, cooked and slightly chopped

Preparation for Rolls:

Sauce the chicken and beef with one tablespoon of oil and 1/2 teaspoon of salt.  Add chicken stock and cook over medium heat until meat is done.  Remove to a bowl.  Soak each sheet of rice paper in a flat, shallow bowl of warm water for about 15 seconds.  Pick up the wrap with fingertips of both hands and let the water drip off before placing the rice paper sheet on a flat surface.  Arrange a little each of the lettuce, green onions, cilantro, cucumber slices, rice noodles, chicken and tamarind sauce near the edge of the rice paper.  Fold rice paper over the filling.  Continue to roll and seal.  Wrapping your own nam lao makes for fun eating.  

Tamarind Dipping Sauce

Ingredients:

2 lemongrass stalks, trimmed, bottom 8 inches chopped

1 large shallot, chopped

3 tablespoons grapeseed or other neutral oil

1 serrano chili, stemmed and chopped

1 tablespoon tomato paste

1 tablespoon finely grated ginger

2 1/2 cups water

2 ounces tamarind pulp

5 tablespoons packed light brown sugar

1/4 cup fish sauce

1 tablespoon soy sauce

3 tablespoons lime juice

ground black pepper

Preparation:

In medium saucepan over medium heat, combine the lemon grass, shallot, oil and chili.  Cook stirring until just beginning to brown, 3 to 5 minutes.  Add the tomato paste and ginger and cook, stirring constantly, until fragrant about 30 seconds.  Add the water, tamarind and sugar.  Bring to a boil and then reduce the heat to medium-low and simmer until the tamarind has softened, about 15 minutes.  Off heat, stir in the fish sauce and soy sauce.  Let the mixture cool slightly, then transfer to a blender.  Blend until smooth, about one minute.  Strain the mixture through a fine mesh strainer, pressing on the solids.  Stir in the lime juice, then taste and season with pepper.  Use immediately or refrigerate for up to 2 weeks.

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