Saturday, May 4, 2013

Spring Rolls with Peanut Sauce





Ed Note: If you cannot read what's below, Hold the left button on your mouse down and run your cursor over it and the text will magically appear.

If for any reason you have trouble getting into this youtube, there are at least four ways to do it:

Cut and paste the youtube website almost immediately below
click on the title in the black band at the top of the frame
click on the white triangle in the frame
click on the youtube logo in the black band at the bottom of the frame

IF none of those work, there is absolutely no hope for you.
                  
Good Luck.


Aaaaaaah Shala My Lickem



http://www.youtube.com/watch?feature=endscreen&NR=1&v=USkIbCb-P_Q


Spring Rolls with Peanut Sauce




Uploaded on May 15, 2011
Spring is definetely here so how about some fresh and crunchy spring rolls?! This dish is really an asian food classic and I hope you enjoy :)

List of ingredients:
http://platypusguitar.blogspot.com/20...

List of ingredients:
rice papers
rice noodles
cooked shrimp
green onion
lettuce
soy bean sprouts
carrots
cilantro
cucumber

Peanut Sauce:
1/2 cup peanut butter
1/4 cup water
1 tbsp hoisin
1 tbsp sriracha

http://en.wikipedia.org/wiki/Sriracha_sauce

Sriracha

Sriracha (red sauce on the left) used as a topping for phở]
Heat Medium
Scoville scale1,000-2,500
Sriracha (ThaiศรีราชาThai pronunciation: [sǐː.rāː.tɕʰāː]) is a type of hot sauce, named after the coastal city of Si Racha, in the Chonburi Province of Eastern Thailand, where it was possibly first produced for dishes served at local seafood restaurants.[1] It is a paste of chili peppersdistilled vinegar, garlic, sugar, and salt,[2] and comes in at 2,000 scoville units, or less than half that of jalapeño peppers.[3]
Sriraja PanicheSriracha "Rooster Sauce"
Sriraja Panich chili sauce by Thai Theparos Food Products (left) and Tương Ớt Srirachaby Huy Fong Foods (right).
In Thailand the sauce is most often called sot Siracha (Thaiซอสศรีราชา) and only sometimes nam phrik Siracha (Thaiน้ำพริกศรีราชา). Traditional Thai Sriracha sauce tends to be tangier, sweeter, and runnier in texture than non-Thai versions.[citation needed] Non-Thai sauces are different in flavor, color, and texture from Thai versions.
In Thailand, Sriracha is frequently used as a dipping sauce, particularly for seafood. In Vietnamese cuisine, Sriracha appears as a condiment for phởfried noodles, a topping for spring rolls (Chả giò), and in sauces.
Within the United States, Sriracha sauce is most commonly associated with the version produced by Huy Fong Foods, colloquially known as "rooster sauce"[1] or "cock sauce".[4]
the juice from 1 lime
sesame seeds and cilantro for decoration

No comments:

Post a Comment