Friday, June 18, 2010

Rissa's Birthday Dinner


Ingredients for Eggrolls


1/2 Package of Vermicelli noodles (if you can't find these, the bean noodles work, they may even be the same thing, I have no idea.)
1 tsp fresh grated ginger
2 scallions, slice into thin pieces (if you don't have them or can't find them, you can use a yellow onion.)
2 cloves of garlic
1/2 bag of match stick carrots
1 Handful of snow peas, thinly sliced length wise
1/2 bag of spinach, chopped
1 handful of bean sprouts
1 Tbsp chopped fresh cilantro
1 Tbsp of fish sauce
2-3 Tbsp of soy sauce
1 package of spring roll wrappers


Start cooking noodles, cook as package directs.

Heat oil in wok, add ginger, scallions, and garlic. Saute for one minute.

Add carrots, and snow peas. Cook for 2-3 minutes. Add spinach, sprouts, cilantro, fish sauce and soy sauce.

Cut noodles, about 2 inch pieces. (They won't be easy to cut because they get stuck together, so just chop them up a bit.) Cook 3-4 minutes. Let cool and then put a spoonful in spring roll wrappers. Put the ingredients in diagonal and fold in two diagonal ends and then roll. I dip my fingers in water and rub on the corner to stick it to the roll. You can beat an egg white and coat them, I never do. Fry in wok. Enjoy!

Coconut Shrimp Curry
Recipe from Sunset Magazine February 2010
Serves 4 Time 20 minutes

cumin, turmeric, garam masala, and paprika


2 Tbsp. olive oil
1 cup chopped onion
1/2 tsp. of each cumin seeds, ground turmeric, garam masala, and paprika
2 Tbsp. minced garlic
1 lb peeled, deveined medium shrimp
1 can coconut milk
1 tsp. kosher salt
3 cups cooked basmati rice
1/4 cup of cilantro leaves


1. Heat oil in a large frying pac over medium heat. Cook onion until soft, about 2 minutes. Add spices, garlic, and shrimp and cook, stirring, until fragrant, about 2 minutes. Add coconut milk an dsalt, simmer 10 minutes.

2. Spoon curry over rice. Garnish with cilantro.

My additions to the recipe:

I added about a cup of each:
Red Pepper
Because I added so many other veggies, I doubled the spices, and added another can of coconut milk. This fed 6 and then some left overs. Also if you want to give it more spice add some jalepeno pepper or some serranos. I also added some chili powder because I didn't have either of those peppers. This recipe is very tasty and easy! I cooked mine in my tagine (clay pot type thing.) But a wok or big frying pan would work.

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