Rice Paper Rolls: A Few Further Details!

This afternoon, I walked past the kitchen table where the late sun was streaming on the vase of roses, making them almost glow. I glanced at my Asian cooking bible: Charmaine Solomon’s The Complete Asian Cookbook and was reminded of something I had to share with you right away.

One of the fillings that I used for rice paper rolls recently was Charmaine’s ‘Galloping Horses’ recipe.  Ah, Izzy!! Mixed in with crushed peanuts and lots of mint and cilantro and slivers of cucumbers, we all died and went to heaven. Thai food is so delish!

Hanna was over that afternoon so I made a second batch with some hard tofu, crumbled up. Same recipe. It turned out beautifully. You can also make it with chicken mince.

Here, kind courtesy of the wonderful Ms. Solomon, is the Ma Ho (Galloping Horses) recipe:

  • 250g (8 oz) ground pork, chicken or tofu
  • 5 cloves garlic
  • 4 roots fresh coriander/cilantro, washed thoroughly
  • 2 tablespoons oil
  • 3 tablespoons roasted peanuts, coarsely ground
  • 1 1/2 tablespoons fish sauce
  • 1/4 teaspoon ground fresh black pepper
  • 4 tablespoons palm sugar or brown sugar
  • 1 fresh chilli, chopped
  • 2 fresh coriander/cilantro leaves

Method

  1. Crush garlic and coriander roots together and fry in the oil.
  2. When golden, add the pork ( or chicken or tofu) and all the other ingredients
  3. Stir until well cooked: mixture will appear dark brown, and should be quite dry in texture

Cool before use in rice paper rolls!

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