Foot and Fire

By GERLIE M. UY The first fried batch of Lumpia Hanoi 300 g vermicelli 2 cloves garlic, crushed 1 onion, chopped 1 canned tuna (about 300g) 1 can green peas 2 potatoes, chopped black pepper soy sauce lumpia wrapper canola oil Sauce: Fish Sauce Calamansi / other citrus chili Place in a bowl the vermicelli. Add hot water and soak until cooked through. Drain. Mix the remaining first 7 ingredients. Wrap in a lumpia wrapper. Heat oil and deep fry. For the sauce, mix all ingredients. Check out other Sauce s here. chopped potatoes solid in water canned tuna Vermicelli, already cooked through The mixture before wrapping The modified Vietnamese Nouc Mam as the original recipe calls for lime juice while I used Calamnsi here.

By GERLIE M. UY BAM-I with scrambled egg and calamansi. Squeeze the calamansi juice into the mixture and enjoy the noodle special, with or without toasted bread.... The Bam-i on the platter. 2T canola oil 3 cloves garlic, crushed and minced 1 medium onion, minced 100gms beef, cut into 1/2 inch bits salt and ground pepper 10 pcs. baguio beans, sliced diagonally 2 medium carrots, julienned 250 grams dried pancit canton 100 grams bihon (or vermicilli) 5 T soy sauce 1 to 2 cups hot water 1/2 cabbage, cut into strips 1 t canola oil 3 eggs, beaten salt and pepper calamansi, sliced into two For preparation: Cut up the beef. Sprinkle with salt and refrigerate.  Then strip the vegetables. Set aside separately. In basin, put the dried  pancit canton and the bihon, pour water. Let stay for a minute and drain. Set aside and rip apart the bihon noodle into pieces once pliant. Mince garlic and onion. Cooking proper: In a medium to high heat, saute garlic and onion in oil until brown a...

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 Fillings 1 can corned tuna (spicy or regular) 100 grams vermicilli  Cucumber, cut into 2-in long stick Lettuce, cut leaves into strips Carrots, cut into strips Rice Paper Warm water in a big round pan see sauce in earlier blog http://beforesixdiet.blogspot.com/2010/12/vietnamese-summer-roll-with-two-dips.html     The delicate rice paper wrapped the veges and tuna  Up close and personal with the summer roll (salad type).  Another closer look at the summer roll. Stripped cucumber, carrots and lettuce with dried basil leaves The canned corned tuna. The tuna with calamansi is a good alternative. Vermicilli is soaked in a boiling hot water for 30 seconds or until done and then drained.  The Rice paper.  The rice paper positioned on the chopping board. The wet rice paper on the chopping board,  ready to be filled in with veges and tuna. (see photo above)