Wednesday, 8 August 2007

Vietnamese Transparent Pork & Prawn Rolls with Bean Sauce

I would have to say Vietnamese food is one of my favourites cuisines. It is so fresh, so inviting and so yummy. I love these pork and prawn rolls. Lots of ingredients, lots of flavour, a little fiddly to make but absolutely worth it.
Firstly you need rice paper. You can pick it up pretty much at most supermarkets. I buy mine at the Asian supermarket.
Firstly you make the bean sauce. Very simple to do. Empty out the contents of one jar of Hoi Sin Sauce into a saucepan, then fill the jar with two thirds water, shake it about to get out the remainder of the Hoi Sin and pour into the sauce pan. Then add one large tablespoon of peanut butter. Bring to a simmer stirring all the time. Once everything has combined into a smooth thick glossy sauce, take off the heat and refrigerate covered until it is nicely chilled.

Char Sui Pork is your next main ingredient. Slice it into about 5 ml slices ready to put into your rolls.

You will need about 500 grams of lovely fresh prawns. Peel and devein if you wish. I don't unless they have sand in them. You can tell if they do have sand in them, if your like me and eat every third one that you peel ;) You will also need a small bag of bean shoots and some shredded iceberg lettuce.


The vermicelli noodles are next. Ignore what the packet says and throw them into a pot of boiling water for only two minutes. Strain and allow to cool in a covered bowl.

You will need some blanched peanuts, about 100 grams. I find you can only really get them at Asian supermarkets. Don't use presalted roasted peanuts, it's not the same. Roast them yourself and don't add salt to them. Give them a good bash with your mortar and pestle. These are used to top your lovely bean sauce.
Now that all your ingredients are cooled down and everything is spread out ready for assembly. Pop the kettle on. In a bowl half fill with boiling water. Dip your rice paper into the water and turn it round so that the whole circle of rice paper has been submerged in the hot water. Watch your fingers. I know that the packets on both the rice paper and the rice noodles say to soak in cold water but this is not the way the Vietnamese do it. The noodles and the rice paper become to wet and slippery. It makes assembly very difficult with your fillings slipping all over the shop and your rolls not sealing properly.
Lay out your rice paper on a cutting board. Place noodles, a piece of pork, a prawn or two, some bean shoots and three or four fresh mint leaves. Fold over just like making spring rolls.




Serve with your gorgeous bean sauce, topped with peanuts and your done. Allow three per person. These are very filling. They are very deceptive. They swell in your tummy.



There so fresh and so low in fat, without feeling like your eating something that is low fat. You can make them with chicken, my kids love them with chicken. They are great finger food and once you try them you will be totally addicted like we are. Hope you like them and my step by step photos?
Cheers Amelita

Sunday, 5 August 2007

7 Food Facts

The lovely Miss Margot from Coffee & Vanilla had tagged me a while ago to answer 7 Food Facts about myself. Due to the plague in my house I had totally forgotten about it. Sorry Margot. So here it is finally. I would like to tag in turn a couple of my favourite bloggers Uncaring Bear, Little Miss Moi and finally Duncan from Syrup & Tang.

  1. I am a totally messy cook. Without my Dave I would be stuffed. Example above of my true messy style. Also my kitchen is to small. I need a bigger one so I can make even more mess.
  2. I hate, hate, just hate, any bread over a day old. If it hasn't been baked that day, it's only use to me is either toast or homemade bread crumbs. Coming from a very poor family, I came to appreciate very fresh bread when we had it. I am scarred for life!
  3. Offal, can't eat it, won't touch it, I run in the other direction, it just gives me the willys and turns my stomach.
  4. I have turned my children into food snobs. Simply the best is only good enough for them. They are truly food critics and make life impossible for anyone who cooks for them. What have I done? I didn't do it on purpose. Ben is constantly giving me advice on what I should have done and how I can do it better next time. Cheeky monkey!
  5. I am allergic to Broccoli and Cauliflower, well not really, that's just what I tell everyone because I detest them.
  6. I love expensive fancy ingredients. Some women have shoes, some women love clothes, I have my oils and weird ingredients. Does anyone know where I might be able to buy a Truffle in Townsville? I am just hanging to buy one.
  7. Lastly, Food is what gives a home a heart, it brings people together, it makes you feel content, it creates fabulous childhood memories or nightmares, it creates comfort and a house that revolves around a kitchen is just satisfying. Food and Family are my life, and my world. I show my family how much I love them by producing meals that everyone enjoys and everyone talks about. I feel like I am giving them my heart and soul when I cook. It is a gift that will keep on giving for the rest of my life.

Tuesday, 10 July 2007

Playing Wtih Flavours - Asian Style Roast Beef




I have been wanting to do an Asian Flavoured Roast Beef for a while and on the weekend was the perfect time to just throw caution to the wind and just chuck lots of my favourite Asian flavours together. It was a success. I marinated a 900 gram Rib Fillet roast for about 6 hours. I drained away the marinade. Reserve the marinade. I then seared it for two minutes all over with a little olive oil in a nice heavy based fry pan. I baked it in the oven for 45 Min's on 180 degrees and then gave it a good half an hour to rest covered in tin foil. While the roast was resting. I put the drained marinade into a large heavy based saucepan with 500 mils of beef stock. I reduced it on a high simmer for about 15-20 Min's, until it reduced by two thirds. Taste for seasoning. Slice your beef across the grain and serve with the lucious, rich, sweet sauce. To accompany, some snow peas and sugar snap peas in a really hot wok for 2-3 Min's with a knob of butter, a splash of sesame oil and a good sprinkling of salt. You want them bright green and still crisp in the centre. I made some cous cous, tossed through some toasted slivered almonds and lots of juicy sultanas with a good seasoning of salt and pepper. The result was superb. Lovely fresh flavours, all on one plate. The beef was the star of the show with simple, fresh, but not over powering flavours on the side. I am really proud of this one.



The Marinade/Sauce

  • 2 tbs Chinese Cooking Wine
  • 3 tbs Sweet Soy Sauce (Kecap Manis)
  • 2 tbs Raspberry Vinegar
  • 2 tbs Soft Palm Sugar
  • 2 tsp Five Spice Powder
  • 2 Whole Star Anise
  • 1 Cinnamon Stick
  • 1 tsp Ground Lemon Grass
  • 1 tbs Sesame Oil
  • 3 Large Garlic Gloves, sliced
  • 500 mls Beef Stock

Sunday, 1 July 2007

The Sky Is Falling! Help - The Sky Is Falling!

My Computer is dead!

How can this be? I am having a total meltdown. It really has spat the chewy this time. Normally I just cross my fingers and hope like the buggery its all going to be OK, but not this time. So my posts will be limited for a little while. I will be taking my computer to the nearest emergency department tomorrow for a full check up and recovery plan. Stay tuned..............Cross your fingers for me.

I feel so lost................................ :(

Thursday, 28 June 2007

Banana Nut Wellingtons



OK, so I have a fascination at the moment with Wellington style food. First I made a Beef Wellington, tonight I have made Banana Nut Wellingtons and soon I will be delving into the Seafood World of Wellingtons. I love Puff Pastry and no I don't make my own, but I would like to sometime. Making Puff Pastry scares me ohooooooohohhhooooo, no, really it does, something about all the folding over and over again with butter. I will get there though.So tonight there are six kids in the house, one of them asleep. The others are nagging at me, come on Mum make dessert. So this is what I came up with. Really it is just putting a few things together. Cut up Cavendish bananas, dark chocolate melts, puff pastry, some beaten egg and flaked almonds. What could be simpler than that? Huh I tell you Easy Peasy!


All you have to do is put a few Cavendish banana slices in the middle of a square piece of pastry , just add on top about 6 large chocolate melts, fold it up into a parcels, with beaten egg to hold things together. Brush the tops with more beaten egg, sprinkle with flaked almonds and bake for 15 Min's or until golden brown on 210 degrees. Serve with a scoop of vanilla ice cream and your there. Easyiness!!!!!! Delicious, just be careful, the banana will be steaming hot, don't want to burn those taste buds. The melted chocolate just oozes out with the banana mmmmmmmmmmmmmmmm Crispy Pastry mmmmmmmmmmmmmmmmmm Ice Cream mmmmmmmmmmmmmm Crunchy Almonds mmmmmmmmmmmmmmmmmm Oh Yeah!!!!


Sunday, 24 June 2007

Blueberry Cream Cheese Filled Chocolate Brownies






OK................. so this is my new creation. Blueberry Cream Cheese Filled Chocolate Brownies. Yummo!!!!!! They are moist and rich, with that gorgeous tang of blueberry heaven. Enjoy!!!!

Ingredients for the Brownie Part

  • 125 grams of Butter
  • 250 grams of Dark Chocolate
  • 2 cups of Sugar
  • 2 teaspoons of Vanilla Extract
  • 4 large Eggs
  • 1 1/2 cups of Plain Flour
  • 1/2 teaspoon of Salt

Ingredients for the Cream Cheese Filling Part

  • 375 grams of Cream Cheese Softened
  • 1/2 cup of Sugar
  • 2 teaspoons of Vanilla Extract
  • 1 large Egg
  • 1/2 tub of frozen Blueberries

Make the Cream Cheese filling first. Blend the cream cheese, sugar, egg and vanilla extract in a free standing mixer until smooth and creamy. Then add half the blueberries and blend some more. This should break the blueberries down a bit and start oozing out the juices, so that you get that luscious purple colour. When that is done, stir through the remaining blueberries so that they stay whole in the mix. Add more blueberries at this stage if you wish, I did. Set mix aside.

To make the brownie mix. Blend eggs, sugar and vanilla extract in a free standing mixture until light and fluffy. Melt the butter in a saucepan and add the chocolate, stir over a low heat until smooth and glossy. Beat chocolate butter mixture into the egg mixture. Lastly stir in the flour and salt. You should have a gorgeous sweet chocolate mixture.

Next it is all about the layering. Put half the chocolate mixture into a lined slice pan and spread out evenly. Then add all your cream cheese filling across the top of the chocolate mixture, spread that out to make a nice even layer. Then add the last of the chocolate mixture on top. Spread out evenly. Don't panic if you find the cream cheese filling is mixing a little with the chocolate mixture. Then bake in an oven for 40 minutes. Turn off the oven and allow them to cool completely in the oven. Lastly dust with some icing sugar and your done. They are really yummy.

I hope you guys enjoy them, we did.

Thursday, 21 June 2007

Paronella Park - The Spanish Castle in the North Queensland Rain Forest






















This is a place that has to be seen and experienced to really be appreciated. We stopped off here on our special weekend away. A Spanish man named Jose came to NQ in the 1920's and it has been a wonder ever since. Jose made his dreams come true and built a Spanish Castle in the Rain Forest. He truly was a very creative man with vision that others only dreamed of having. This is a place that words cannot express enough. It gives you such a feeling of awe. You stand there and think to yourself, I never want to leave. It is a must see if you are coming to NQ. Just 20 Min's drive south of Innisfail. You will not be disappointed and if you are, the owners promise to give you a full refund of your entry price. The money from the entry goes to conserving this beautiful place so it can live on forever.

Saturday, 16 June 2007

Cassowary Country

Cassowary Country is what the surrounding areas of Mission Beach inclusive of Mission Beach are called. They are big man eating birds that will attack you, if you try and run away. They inhabit this area and they are a protected species. You have to slowly back away from them if they approach you and you must always keep your eye on them. They are an extremely aggressive bird. The sign above is one of about 10 or more and they are there to warn you when driving through the area. Now seriously this is what they look like in the picture below. Of course they are not that big, otherwise shit you wouldn't go near the area. Let's just say they must be in plague proportions because everything in the area is cassowary this and cassowary that. He He He!!!! We didn't see one.
We stayed in the Cassawong Cottages. Now it is a nice place and very comfortable. But not the romantic isolated cabin I was picturing that they describe on their site. If anything the place is far from isolated and romantic. It is in the middle of suburbia. You can hear the kids in the house next door screaming their heads off. People mowing their lawns and yard work. Thoroughly disappointing. Also the two new cabins that they boast to be totally isolated and situated close to the beach and the rainforest are in fact only 10 metres from the family cabins. Also the second romantic cabin is just on the other side of the lounge room wall. Same with the deck at the back of the cabin. Also they are not right on the beach, they are across the road and there is a lot of houses in front of the beach. When reading the guestbook, I have never seen so many rules and conditions. If you would like someone to come and freshen up your cabin during your stay you can organise a cleaner to come, but it will cost you $27.50 an hour to do so.
The rooms are not serviced and they did not supply any towels for the pool. There were no tissues in the room. They boasted that the romantic isolated cottages had fluffy bathrobes to relax in but when I looked for them they were nowhere to be seen. I asked where they were and I was told that they had decided not to include the bathrobes and they had taken that description off the website. Now I read the description like six times over a couple of month period and every time it boasted that they had bathrobes, for that romantic weekend in luxury. What a load of Crapola! Also they ask if you can take the garbage out of your bin in the cabin and place it in a bin that is in the main area, daily. They also boasted that they have DVDs for your viewing pleasure, so we grabbed a couple. We sat down to watch a movie together as parents never get the opportunity to watch a flick uninterrupted, only to find that it was a downloaded copy off the Internet and the sound was screwed. Very disappointing and extremely frustrating.
We were also told that being smokers we must smoke only in the pool area, which is terribly inconvenient and a pain in the bum. I had no problem not smoking in the room. I am used to that, but I don't see why I could not smoke on one of the two decks the room offered. For all you nonsmokers out there. I am not a rude individual and I will not smoke near anyone who disapproves and I obey the rules out and about, but there are alot of smokers in Townsville and North Queensland, everywhere really who will understand what I am talking about. It is my choice to smoke and yes I do know I am killing myself and yes I am going to quit one day. But for right now, I am a smoker and that's just the way it is. They have updated their website only recently after I booked and paid to include this 'These delightful bungalows and their lounging area are 100% NON smoking, so smokers should book Butterfly spa cottage as their veranda is a smoking area, but all cottages are non-smoking inside' Below are pictured your own private hammocks for your room, apparently. I think not. They are right in front of a Family Cabin and they are for the romantic cabin next doors use also. So again we were mislead by the description on their website. But again they have changed the description. You can see the Family Cabin in the back of the picture.
Now there is something nice about staying in newly built cabins, but then again there is not. The towels are so new that they do not dry you properly. They have to have a few good washes to remove the starch that has been placed in them when they are made. So that was annoying also. The tea towels in the kitchen were the same. Also some of the toiletries bottles they supplied in the bathroom had been previously used. Now that to me is just not right,
I understand that I am sounding extremely picky and petty, but in my mind, when you give a description of a place, then you really need to be careful of what you say and how you say it. Chopper and I felt like the owners were watching our every move. It was not a pleasant experience so we spent most of our time out of the room exploring and enjoying the local areas, which was a good thing. All these little things really do add up you know. When you are paying quite a bit of money for a totally romantic experience then you expect a relaxing romantic environment, not a frustrating and disappointing one. I find it totally deceptive that in the last couple of weeks they have changed the description of the cottages dramatically. Now in their minds they think they have done the right thing, but in my mind the people who had booked previously under the old description and paid their money should have been informed. I can imagine that others have complained about it and that is why they have changed the web page. It still states though 'and also set apart from the family cottages on the rainforest side of the pool and is everything that luxurious getaways are all about. This is where adults can come to get away from the kids and have that private and quiet time together in well appointed beachfront self contained accommodation.' It is not beachfront!!!!!! I am telling you now, because we stayed there. It is not private. The newly married couple next door were out on the deck listening to us shag, I am not going to tell you how I know that, let's just say I was unclothed and felt like a stroll out on my secluded deck. Embarrassing!!!! The photos on the site are deceptive and even my photos do not show you how cramped and close everyone is to each other, you have to be there.
So when you get to the beach, it is beautiful and the coconuts are everywhere. Gorgeous sunsets and beautiful sunrises with a view over to Dunk Island. We will not be going back to the Cassawong Cottages but if you would like to check them out here is the site http://cassawongcottages.com.au/accom-possum.html
At the end of the day though, we made the most of the scenery!


Thursday, 14 June 2007

Cardwell - The beginning of our journey

We made our journey north to Mission Beach last Friday for our three days of freedom. Right from the beginning it was a memorable trip. The views were spectacular and breathtaking. The photo above is at a lookout just before Cardwell. The magical Hinchinbrook Island. Looks prehistoric and very untouched. We will have to go over there sometime.
Next stop Cardwell for a famous Mud Crab sandwich. MMMMMMmm was very yummy, but unfortunately the Crab meat had been frozen. There is nothing like fresh Crab. North Queensland just seems to love everything in a giant size. Look at the size of that Mud Crab in front of Muddy's Seafood Restaurant. Do you think Gordon Ramsay would have one of these outside of his restaurant?

Packed full of crab. Good value really.

Came with a lovely side of chips. They were crispy and yummy.
No reservation necessary at our little spot to have an early dinner on the road. How beautiful is the view? Looking over at the gorgeous other side of Hinchinbrook Island as the sun goes down.


Very romantic and very special. It was so wonderful to just sit and enjoy each other, by ourselves, no interruptions, no schedule..................................
Just Us!