Vegetable rolls

It has been incredibly hot these days and I even have lost my appetite and gotten sick because of it during last week. I used to (shamelessly) boast to everyone here about my tropical nature that makes me almost heat-resistant and prevents me from getting the commonly known "natsu bate" in Japanese, or in my understanding, "summer sickness". And boy, this time, I was wrong. Very very wrong. It all started with me loosing appetite and not eating enough, continued with frequent dizziness, stomach aches, and fatigue, and ended with laying on my bed for two days realizing that after all these years, the heat finally beat  me. What healed me? A bowl of super fiery spicy hot chicken curry. I don`t know if that was because I finally got hungry at that point or the soup really brought back my appetite, but the bottom line is I got well very soon after the soup treatment. I really don`t know what I will do without chili and ginger in my kitchen.

Now, with my appetite fully functioning, I finally have something fun and colorful to share with you. This is actually only my second time making Thai-style vegetable rolls, or third time if preparing the make-yourself rolls at a Thai buffet restaurant counts, but I think I really should make them more often. 

Start with making the sauce. For this kind of rolls, I want the sauce to be light, sweet, savory, slightly spicy, and tangy. You can use your favorite sauces or condiments, but I used my leftover tsuyu or light soy sauce infused with dashi. Tsuyu is usually served with cold noodles like soba or somen, but I think it has a light sweet savory taste that should go well with the rolls. For the heat, I add Sichuan-style chili sauce or tobanjan.  I also add lime juice to give some refreshing tartness.

Stir everything well and keep the sauce in the refrigerator.

I chose the all-plant option for the filling, so I used julienne bell peppers, carrots, and cucumbers. It is common to include shrimps for the rolls, but I think meat should be great too.

My baby veggies. Look at these colors. 

And these.

And these too.

What you don`t need to julienne are lettuce leaves and cilantro. I really love the lemony note from the cilantro. If you haven`t tried using it for making the rolls, then you should. Really.

 

After all the vegetables are prepared, immerse a sheet of rice paper in lukewarm water for a minute or until it has slightly softened (or follow the instruction on the pack). Overdoing this will make the paper too soft and very easy to get torn. But really, this is not about perfection (obviously, this is me talking), so a few holes here and there should not be problems as long as you can use it to wrap the veggies.

Spread the softened sheet on a chopping board or counter and arrange vegetables on it. I placed them on the middle, but slightly closer toward me. Also, I arranged some part of the veggies so that they came out from both ends.

Start rolling away while carefully wrapping the veggies as tight as possible and secure the edge by sealing the sheet with water.

Wet the blade of your knife with water and cut the roll to your preferred size. 

Arrange the rolls on a plate and serve with the chilled sauce.

What I have here is a plate of the successfully made rolls (or at least I think so) and another one of random-looking rolls. Both looks clearly didn`t bother me and my husband (thank you, sweetie) because we just kept eating and eating. 

Now, my friends, dip the rolls in the sauce and enjoy the crunch and yum moments!

Print recipe

VEGETABLE ROLLS

Serves 2-3 people 

Ingredients:

1 red bell pepper

1 yellow bell pepper

3 carrots

2 cucumbers

5-7 lettuce leaves

Cilantro

For the sauce:

100 ml tsuyu (light soy sauce with dashi for cold soba or somen)

1 tsp chili paste

1 tsp lime juice

Method:

1. Prepare the sauce by combining the tsuyu, chili paste, and lime juice. Keep in refrigerator until serving.

2. Julienne all vegetables, except the lettuce leaves and cilantro, and set them aside.

3. Wet the rice paper in lukewarm water until slightly softened and carefully spread it on a chopping board or clean counter.

4. Arrange the vegetables horizontally on the paper with some parts of the vegetables coming out from both ends.

5. Start rolling away and seal the edge with water.

6. Cut the rolls to the desired size and serve with the chilled sauce.

Horse mackerel with tomato and jalapeno pepper

Before I forget, I`d like to inform my non-blogger and/or non-Gmail user readers who told me that they have difficulties in putting comments on my blog. If you`re one of them, don`t worry. To leave a comment, you don`t need to have a blog, or a Gmail account, or any account whatsoever. If you don`t find the comment form, that probably because you`re on the Home page, not on the post page. So, all you have to do is click the title of the post on top of the post or x comment(s) at the bottom of the post. Clicking them will bring you to a single-post page. Keep scrolling down and you`ll find a comment form at the end of the page. I`d really appreciate if you can leave your name (real name, nick name, initials, but preferably not anonymous) because it`ll be easier for me to refer you in my reply later. I`m pasting this info to my About page now right on top on how to follow my blog. If you`re new to this blog, you might want to start from there first.
Hope this helps and I can`t wait to hear from you!

Now let`s have our food talk.
It`s been a while since I posted fish recipes, so today I`d like to share one using horse mackerel or "aji" in Japanese. I usually buy the ready-to-use butterflied aji, which is very easy to find at our nearby stores, because handling fish from scratch still won`t budge from my to-avoid list.

Anyway, since this dish was for our Saturday`s brunch where I wasn`t even sure if I was fully awake when I made it, it won`t take rocket science to whip it up within 30 min assuming that you use ready-to-use fish or fish fillet. After all, I know nothing about rocket, anyway. 

Here`s the fish where they are already cleaned and butterflied. But I rinsed them again and patted dry with kitchen paper.

Lightly dust the fish with corn starch to help it crisp up and hold its shape during frying later.

And by frying, I mean add a bit of olive oil on a frying pan over medium heat and put the starch-coated fish there.

I love hearing something sizzling on Saturday morning. Anytime before 12 is morning, right?

When the fish has turned white and curled in, set them aside on a plate. 

The chars were unintentional and I love how they made the grilly look on the fish.

I won`t blame you if you add salt to the fried fish and then..poof! They`re gone. It`s not your fault.

But if you can hold yourself a bit, here`s a little extra work Parsley, cherry tomatoes, and lemon.

Those colors are what my eyes need to open up. I feel healthy already just looking at them.

Chop up parsley and tomato, but leave a few whole tomatoes for serving later. Stir in olive oil and squeeze in lemon juice. Add the zest too if you want. Throw in sliced pickled jalapeno peppers and season with salt and black pepper.

Stir everything to combine and adjust the seasoning to your liking. When you`re done, add it to the fried fish you prepared earlier.

The fish is crispy on the outside but still juicy inside and the addition of sweet-tangy-hot salsa will make you chew them up quicker and add more on your plate. My husband enjoyed this with a plate of rice, but I wish I had some baked potatoes that day. It seems like I have to recreate this soon!

Print recipe

HORSE MACKEREL WITH TOMATO AND JALAPENO PEPPER

Serves two persons

Ingredients:

4 horse mackerel, cleaned and butterflied

1-2 Tbs corn starch for dusting

1 cup chopped cherry tomatoes

2-3 whole cherry tomatoes

2 Tbs lemon juice

1 cup chopped parsley

3 Tbs sliced pickled jalapeno pepper

1 Tbs olive oil

Salt

Black pepper

Method:

1. Clean and butterfly horse mackerel. Lightly rinse and pat dry with kitchen paper.

2. Lightly dust the fish with corn starch.

3. Add a bit of olive oil on a frying pan over medium heat and fry the fish.

4. When the fish has turned white and curled in, set them aside on a plate. 

5. In a bowl, stir chopped parsley and tomato, olive oil, lemon juice (add the zest too if you want), and sliced jalapeno pepper. 

6. Season with salt and black pepper. 

7. Serve the fish with the tomato and jalapeno salsa. 

Tokyo Banana Tree

It`s late now, but my eyes are still wide opened and I`m too awake to be sleepy. So, I guess I`d better use my energy to post something here because I happen to have something unusual to show you. One thing got my full attention when I came to Japanese stores was the vast options of baked goods and food specialties that are meant for souvenirs. But what impressed me most was the visual presentation. The food itself looks already delightful on its own, but the packing brings it to a higher level in aesthetic department. It`s obvious that in Japanese culture, you enjoy the food with your eyes before you actually eat it. And when we want to bring them as souvenirs or presents, the visual gorgeousness surely add up the whole happiness for both sides. Although environmentally speaking I`m not too keen on the individual packaging, especially for the bite-sized cakes or cookies, sometimes I think it comes in handy under some circumstances.

So, the coffee table in our laboratory is often filled with some food specialties brought as souvenirs (called "omiyage or お土産" in Japanese). As usual, they`re usually pretty and neat. But this one was very interesting that once I saw it, I brought one home because I knew I just had to take some pictures of it.
If you come to Japan, chance is you`d hear about Tokyo Banana and you`d probably won`t leave Japan without bring some home with you. Alright, I`m a little exaggerating here, but the point is, it`s super famous. It`s actually a banana-shaped banana sponge cake with bananaey custard filling. But recently, with the opening of Tokyo`s SkyTree, the Tokyo Banana maker released Tokyo Banana Tree with Choco Banana custard filling...with leopard printing on the cake!

I`m definitely not into leopardy stuff (because honestly, I`m so much more into cows!) and I really have no idea how the leopard connects with the banana or cake. If you have some info on it, please share with us here because I`m so intrigued right now.

Is this art giving you some new ideas for your next kitchen projects already?

Done with the outside. Now the inside.

The thick custard had a quite strong accent of banana, although I wish the chocolate flavor stood out more. But generally, you won`t disappoint anyone with presents like this :)

Now I`m getting hungry and I think I want to grab a banana (the fruit, not the cake) before going to bed.

Nite nite!