Foot and Fire

By GERLIE M. UY Looking up close to the Summer Rolls which were made in 30 minutes and gone in 30 seconds. LOL 12 pieces rice paper warm water canned tuna, solid in water (reserve water) 2 pieces cucumber, cut into sticks 1 medium carrots, thinly sliced parsley leaves rice noodles hot water Hoisin-Tuna Sauce: 1/2 cup hoisin sauce water from the tuna water, if needed fish sauce pepper Prepare rice noodles by pouring hot water. Allow the transparent noodle to turn into white. Drain excess water and set aside. Lay rice paper in a clean and flat surface. Rub warm water enough to moisten it. Place cucumber and carrot and parsley leaves in the center. Add tuna and rice noodles. Quickly fold the portion nearer you and the sides and then roll. Set aside. Let the summer roll rest in the platter individually as it will stick together when place on top of each other. Sauce: In a pan, place all ingredients, simmer and then bring to a light boil. Serve in a bowl. In a saucer, place the summer roll...

Tuna and Corn Summer Rolls    I already prepared and posted summer rolls in this blog. For this recent one, I used canned tuna and sweet corn. See more of Summer Roll here and here for the Vietnamese dipping sauce: Peanut-based and the Fish-Sauce-based ones. Since the ingredients as well as the recipe are in the links above, please go over the same after looking at these photo instructions on how to make your own Summer Roll. In a tablespoon of canola oil, saute minced garlic, add canned tuna in oil or in brine (If using in oil, use the oil of the canned tuna) and simmer for a minute and then add the canned sweet corn, water drained. Simmer for two minutes and add the sliced white onions. Let stand until the mixture is dry.   Prepare the cucumber by slicing it julienne fro about 2 inches and tear or slice the lettuce in strips. Add fresh basil is desired. In a very hot water, soak the 200gms of Vermicelli (mung beans) until cooked and drain.   Now that the ingredie...

By GERLIE M. UY Summer rolls halved for presentation and served here with the two dips 250 g Vermicelli, rice or mung beans hot water 25 Rice papers Cold or warm water 100 g. boiled or steamed beef/pork/chicken cut into strips           (for my recipe, I used boiled beef) Also, shrimp, crab or fleshy fish may be used 1 medium turnip or singkamas, cut into strips of desired thickness 1 medium to large carrot, cut into strips of desired thickness and blanched, if preferred 1 young cucumber, peeled or unpeeled, cut into cut into strips of desired thickness 1 head of lettuce of any kind, cut into 1/2 inch-wide strips Place Vermicelli in a big bowl, put hot water all noodles are covered. Wait until the noodle is cooked. Add more water if necessary and just drain if the noodles are already are tender but not overcooked. Set aside the drained noodles. Half-fill a big bowl with warm water (some suggests cold water but I tried the warm on this one; no...