Vietnamese Spring rolls, Chicken Korma and Romaine Salad with rice, A hearty oatmeal bread and Tart Tatin served to our fellow spinners. Kyuhee Bussod has been cooking since she was a child and learned many secrets from her Korean family. Her artistic cooking ability is similar to her vibrant paintings with sharp colors and textures.
Last night Kyuhee and Gilles came over to cook together and we invited some of our spinning class to share the fruits of her labor.
Kyuhee Serve Chicken Korma to Charlie Rattigan
The first thing that we did when Kyuhee arrived was to start the rice.
She is demonstrating how to measure the right amount of water with rice. Her father taught her this method. The water should touch just above the knuckles if you put your hand flat on the rice. We used a Basmati rice and she prepares her rice in a rice cooker, which she does every morning and then it is ready for her and warm when she comes home at night.
The Spring Rolls Ingredients:
Square Rice Wrappers
2 Eggs whisked
1 cucumber
1 lb of shrimp deviened
thin Rice Noodles Vermicelli
Cucumber
Carrot
Hoisin Sauce
Peanut butter
Peanuts
Mint Leaves
Tai Basil
Rice Vinegar
Fish Sauce
Prepare your shrimp by boiling them for 2 minutes. Remove from the hot water and cover with ice. Dry and slice in 1/2 length wise so one side is flat. Prepare your egg by cooking it like a skinny omelet. in a small fry pan with vegetable oil roll and slice in long pieces. Wash your mint leaves and Thai Basil and dry. Pull your leaves of the stem about 2 of each for each spring roll. Cut your carrots and cucumbers with a Mandolin in long narrow pieces.If you cut by hand the pieces must be very long and thin. Cook your rice sticks according to the directions.In a large flat pan heat water till almost boiling. One at time dip the rice skin in the water flipping on both sides and lay out between damp towels. Place a skin on the surface and layer your ingredients on the skin by color.
Roll the finished product in chopped peanuts and serve with two sauces.
Posts
