Fried Vietnamese Spring Roll

Ingredients:

Shrimp (cooked and cut in half lengthwise)

Romaine lettuce

Mung bean sprouts

Black fungus (chopped)

Carrots (julienned)

Cilantro

Rice paper

Dip:

Fish sauce

Lime

Chilli

Sugar

This is an easy recipe.

Wet a rice paper in to warm water.

You can arrange the sprouts, black fungus, carrots into the lettuce for easy wrapping.

Put the shrimp and cilantro on the end side of the wrapper for better presentation as it will be seen on the top layer.

Fry the spring rolls, then double fry. That is the key for crunchiness.

For the dip, mix all ingredients according to your preference. Serve and enjoy.

Fried Vietnamese Spring Roll

VERDICT
WILL: Never taught that Rice Paper can be fried! Thanks to YouTube. Vietnamese Spring Roll is quite a tedious job, so leave it to the expert..Abbey haha. 

He double fried it and what will you expect? Crunchy! Crunchy! Everything inside is fulfilling but the one who shines is the taste of cilantro leaves and gooey texture of black fungus mushroom. Fish sauce, sugar and lime dip intensified the umami taste! Yummm! 

Green Iron Booster Smoothie

Ingredients: for 2 pax

1 medium cucumber

1 bunch of spinach

3 kiwis

1 cup of grapes

Water

Mix all the ingredients and enjoy.

Don’t be intimidated by the green color of juice. Though green is not the usual color of drinks, the taste is good.

The flavors of grapes and kiwi will mask the taste of spinach.

I can’t believe I’m able to try this. Haha.

Green Iron Booster Smoothie

VERDICT
WILL:  Abbey showed me the next concoction of our juice and his eyes glimmer! Haha! 

What are the ingredients? Kiwi, green grapes, cucumber, and spinach. Cucumber and spinach were bland, kiwi and grapes gave it’s sweet flavour in the juice! It is green and it will make you feel healthy. 

Go! Go! Boost your Iron! 

Cornbread Recipe

Ingredients:

1 box of corn bread mix (this is a cheat as I haven’t found the corn mill nor the corn muffin mix on the stores that I visited)

1 can of whole kernel corn

1 can of cream-style corn

1 egg

1/3 cup oil

1 cup milk

Sugar (optional)

Preheat the oven to 204 C.

Grease a baking pan.

Mix all the ingredients in a bowl until well incorporated and transfer to the pan.

Bake for 25-28 minutes or until toothpick comes out clean.

Serve with coffee or tea.

Cornbread

VERDICT
WILL: The menu is in Abbey’s hands from 2017 and non-availability of some ingredients hinders him in baking it. But once it was written in our calendar, he can’t do anything but cook it! Haha! So, he looked north, south, east and west just to find the main ingredient. The corn mill! Haha! 

The bread is moist, and the aroma unleashes everytime it is in front of you. The corn kernels bids the taste like it was corn muffin of Kenny Rogers! Winner! 

Wondering what will be the next product on Abbey’s baking session!