Friday January 27, 2012

Dinner for 2

Handmade Deep Fried Spring Rolls
Thai Spicy Noodles
Berries with Cheesecake Cream 

The key to making Thai food, as with most Asian cuisine, is preparation.  If you have everything chopped and measured then when it comes time to cook you can rapidly add things.  Some ingredients for the filling of the spring rolls was to be added while cooking only 30 seconds after the last. 

I loved the filling in these spring rolls.  I actually could have ate it on it's own.  I used egg roll wrappers, mostly because I couldn't find spring roll wrappers, but I also like egg roll wrappers.  I also left out the optional dried black fungus.  It isn't that I don't like it it is just that I didn't have any in the pantry.  I might have had my oil a touch too hot so they got a little darker than I would have liked.  Please excuse the paper towel in the photo, I was just felt they would become soggy while sitting if I left them on the plate.

The Thai Spicy Noodle dish was very tasty but a bit of a disaster.  My noodles were over cooked (I didn't pay attention to the time) so they became a big blob.  We ended up leaving them on the serving plate and eating everything else.

Both of the sauces were also made from scratch.

Desert was the Berries with Cheesecake Cream again.  This has become a favourite in our house hold.

  

Sources for the menu: The starter, main and sauces were all out of Simply Thai Cooking by Wandee Young and Byron Ayanoglu (I have the Third Edition) and the Berries and Cheesecake Cream is a recipe by Matt Tebbutt  that I found in the Jamie Magazine 2011/12 Yearbook.