Vietnamese Spring Rolls Ver 2.0

Warning. This is an experiment, a departure from authentic Vietnamese spring rolls which are not really my cup of tea. I’ve decided to make a totally different style of spring rolls from the type I made a while ago. and the only Vietnamese thing about it is the rice paper I used.

First, the filling. Garlic, prawns, bean sprouts and grated carrots. Seasoned with salt, pepper and hua diao wine. That’s all for the cooking.

An important ingredient contributing to the crunchiness of the spring rolls – cucumber slices – uncooked.

Same wrapping technique as before. Just dip rice paper in warm water for 3 seconds and transfer paper to plate while it’s still stiff. Place filling and fold.

And here’s the finished product. In retrospect, I think I grated the carrots a bit too finely. It won’t be so soggy if I had cut them in strips. Tasted great. The cucumber really helped. Once again, I stress, the only Vietnamese thing about it is the Vietnamese rice paper that was used.

© Chan Joon Yee

Kangkong Done Right

I love kangkong when it’s done right. Maximum heat, lots of oil, no water. Just add sambal, light soy sauce and ketchup. No more than 5 minutes in the wok. It should look nice and green and taste sweet and crunchy.

© Chan Joon Yee

Fried Lala (Clams)

This is virtually an idiot-proof dish. No experience required. Just a bit of common sense.

First things first. Cut some minced garlic, spring onion, ginger, fresh chilli padi and toss everything around with some oil.

The star of the dish, the lala (clams). Just dump everything in and turn up the heat. Just as things start to get a bit fluid, add a teaspoon of salted beans.

Cook till the clams open up. Scoop up and serve your lala piping hot. I’ve added a bit too much salted beans here. Remember that lala is very flavourful and it really doesn’t need much seasoning. Other than that little warning, it’s very easy to cook.

Just don’t get the wrong lala.

Here come the teletubbies

© Chan Joon Yee