Blogcritics Article & Guest Post Spotlight Thursday

Two BC articles to highlight today...

Kate Shea Kennon wrote an Editor's Pick article about some fantastic summertime cocktails.

Lazaro Cooks!  I decided to leave my article out there one more week.  If anybody is interested in Sustainable Organic Seasonal food; please join in on the discussion. 

Guest Post Spotlight

This week I am excited to showcase the wonderful culinary musings of Leanne from Le's Little Kitchen.  Leanne is sharp and witty.  I have enjoyed following her culinary exploits.  By the way, she is a graduate looking for employment so if you have any job offers hit her up!  If you have yet to visit Le's Little Kitchen please do so; it will be well worth your while.  If this dish doesn't get you excited, I suggest you check you pulse!

Enjoy!


Kia Ora everyone! I’m sure that most of you wouldn’t have a clue on who I am but I’m the foodie/unemployed graduate (desperately looking for a job) behind a little blog called ‘Le’s Little Kitchen.’

Lazaro took me by surprise, by asking me if I wanted to do a guest spot on his wonderful blog. So here I am! I’m both excited and nervous for my 15 minutes of fame moment just because I don’t think I’m on the same calibre as he is or any of his other guest bloggers, so forgive me if this recipe does not come up to par.

I decided I would share with you my first attempt in making Lumpiang Sariwa, a Filipino take on fresh spring rolls that is inspired by the Chinese dish popiah. Even though I call myself a Kiwi, when it comes to food, I am still a Filipino at heart. To be completely honest this is a dish I use to loathe when I was younger, just because it destroyed my idea of what spring rolls were supposed to be: very little amount of vegetables and deep fried. As I grew older, I began to take quite a liking to it because it’s light, nutritious and full of flavour. It’s not deep fried either, so it’s easy on the stomach and your health. So I pretty much love it now for the reasons I hated it for, when I was younger.

This can be time consuming so I suggest you take on a cooking partner or allow yourself at least two hours to get everything done.

I will be using a recipe I got from Group Recipes with slight variations.

Lumpiang Sariwa

Wrap

2 large eggs
¼ tsp salt
2 cups flour
2 cups milk
¼ cup vegetable oil
1 cup water

Vegetable/Pork Filling

1 garlic clove, finely minced
1 small onion, chopped
2 Tbsp vegetable oil
1/3 lb ground pork
2 Tbsp fish sauce
½ lb green beans, thinly sliced
1 small cabbage, shredded
1 large carrot, thinly sliced
Handful bean sprouts
½ cup water
Salt and pepper, to taste

Sauce

1/4 cup sugar
1 tsp salt
6 Tbsp soy sauce
1 cup water

Method:

Wrap

Whisk the eggs and salt together. Gradually add the flour and milk (alternating). Beat until smooth. Continue mixing while gradually adding the oil, follow with water. Cover and refrigerate for about an hour.

Filling

Sauté the onions and garlic in oil over medium heat. Add the minced pork and sauté until the fat begins to render. Add the water, bring to a boil, reduce heat and cover. Simmer until pork becomes tender. Add the fish sauce and cook for two minutes. Add the vegetables and stir fry for 5-10 minutes, adjust seasoning with salt and pepper. Drain in a strainer, cool and set aside.

Back to the Wrap

Heat a large pan on low heat, I used a non-stick pancake pan and ladle in about 2-3 tablespoons of batter. Working quickly, swirl it around the pan until it becomes a very thin crepe. Aim for a large crepe. This takes a long time to get the hang of, so bear with it! I ended up destroying so many until I started getting it. Flip it (to warm the other side) once the wrapper can be lifted without sticking to the pan’s surface.

Stack on a plate and cover with a towel to keep warm.


Sauce

Combine all the ingredients in a small pot and stir until all the sugar is dissolved. Simmer on low heat until the sauce thickens. Transfer into a gravy boat for easy pouring.

For details on how to assemble it properly click on the Group Recipes link above or just place the filling on top of the wrap and roll it however you like, which is what I did. Pour the sauce over. You can also garnish with chopped peanuts.

 

 

Enjoy 