*** Happy Australia Day! ***
today we spent most of the day with good friends, having a BBQ lunch at one house, all bringing food to share. As Rora loves the Asian Noodle Salad i made that but was missing at least half the ingredients lol it was still very nice so I thought I would record the variation in case it was useful to anyone :)
I also did a quick conversion of the Nem Nuong recipe from Taste
both recipes are gluten free :)
Asian Noodle Salad Variation
1/2 chinese cabbage (wom buk) shredded finely
1/8th red onion, sliced very finely
100g roasted cashews
1 pkt chang's gluten free fried rice noodles
approximately 15 leaves (or half a bunch) of vietnamese mint, finely sliced
dressing:
1/4 cup white vinegar
approximately 2-3 tablespoons apple juice concentrate (or any other sweetener)
1 tab gluten free soy sauce
a few tbspns of sesame oil
around 2 tabs sesame seeds
combine all dressing ingredient and shake well
mix all ingredients except the noodles. add the noodles and mix well just before serving.
Nem Nuong variation
35g jasmine rice
4 garlic cloves, peeled
5 green shallots (scallions / green onions), ends trimmed, cut into 2" / 5cm pieces
500g beef or pork mince (tradionally pork but i only had beef)
20g fish sauce
1 tsp freshly ground black pepper
1 tsp caster sugar (I forgot this and they were fine so i guess it's optional ;))
25g rice bran oil (peanut oil or any other mild flavoured oil)
heat rice on varoma for around 6 minutes speed soft until fragrant
grind on speed 10 for 30 seconds
add garlic and chop for around 10-15 seconds speed 6
add shallots and chop on speed 5 1/2 for 10 seconds
add all other ingredients and pulse using turbo / closed lid until well mixed
roll into small balls and chill before cooking if possible.
posted by Karen at http://brazen20au.blogspot.com
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