Vietnamese summer rolls

Adapted from Rasa Malayasia

Ingredients:

  • 4 oz (115g) rice noodles or rice vermicelli (or Maifun rice noodles)
  • 4 oz (115g) peeled and deveined shrimp
  • 2 leaves fresh lettuce, sliced
  • 6 sheets Vietnamese rice paper
  • 2 oz (56g) carrot, peeled and cut into matchstick strips

Thai peanut sauce:

  • 1/2 cup creamy peanut butter
  • 3/4 cup coconut milk
  • 2 tablespoons Thai red curry paste
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar or to taste
  • 2 tablespoons ground peanuts
  • salt, to taste

Directions:

  1. Add some water to a pot and bring it to a boil. Add the rice noodles and cook per the package instructions, stirring occasionally (10 minutes approximately). Drain and rise under cold water, set aside.
  2. Combine all the ingredients for the Peanut Sauce together in a small bowl. Whisk it to mix well. Transfer to a dip bowl and garnish with the peanuts.
  3. In another small pot, bring some water to boil. Cook the shrimp for about 1 minute, or until the shrimp are completely cooked. Drain, let cool, and slice in half lengthwise. Set aside.
  4. Divide the vermicelli, shrimp, lettuce and carrot into 6 equal portions.
  5. To assemble the summer rolls, dip one sheet of the rice paper in a big bowl of water. Shake off the excess water and quickly transfer it to a clean, dry and flat working surface, for example, kitchen countertop or a chopping board.
  6. Place the rice noodles on the bottom part of the rice paper.
  7. Add the sliced lettuce and carrots.
  8. Place 3 shrimp halves on top.
  9. Fold the bottom side of rice paper over the filling securely, then fold the left and right sides of the rice paper over the filing. Make sure the filling is secured tightly.
  10. Continue to roll the summer roll over, until fully wrapped. Repeat the same until everything is used up!
  11. Cut the Summer Rolls diagonally in the middle into halves, place them on a platter, and serve immediately with the Peanut Sauce.

We made the hoisin version of the peanut sauce, but I kind of missed a little Thai peanut sauce flavor! I know, fusion. Jesse’s sister made them really well (see photos).

~Jessica

Starbucks-copy PB&J protein box

Adapted from Platings and Pairings. Prepares 4 meals.

Ingredients:

  • 8 tbsp (32 g) Peanut butter (I find almond butter less tasty)
  • 4 tbsp (16 g) Bonne Maman mixed berry preserves
  • 4 Whole-wheat whole Grain Bread slices / 1 Whole Wheat Pita halved
  • 4 string Cheeses (or 4 oz. of mixed cheeses, like I did!)
  • 40 mixed Nuts (optional)
  • 4 Mandarin oranges
  • 20 Grape Tomatoes
  • 20 Baby Carrots
  • 2 celery stalks, cut into 1/2-inch sticks
  • 2 Bell Peppers, cut into 1/2-inch sticks (optional)
  • 24 Cucumber slices (optional)

Directions:

  1. PB&J the sandwich thins, then slice in half. Cut the carrots / celery to bite size. Add the rest of the ingredients.

Please ignore the actual Starbucks fruit & nut packs in the photos, I just saved them since forever and wanted to use them up. ^_^ I tried the cucumber slices previously but they would retain so much moisture and get everything soggy. Same problem with hummus without having a cupcake paper or something to hold its viscous mass.

Costs:
3 lbs. Mandarins $5.99
Oaxaca cheese $4.99
Queso de Papa $1.99
Arnold Sandwich Thins $4.29
Grape Tomatoes $2.50
Carrots and Celery, sliced $2.21

$21.97 plus leftovers

~Jessica

Starbucks-copy eggs & cheese protein box

According to No. 2 Pencil and Simply Recipes. Prepares 4 meals

Ingredients:

  • 8 eggs, hard-boiled and peeled 
  • kosher salt and freshly ground pepper, to taste
  • 4 oz. white Cheddar cheese
  • 4 Mandarin oranges
  • 20 Baby Carrots
  • 2 celery stalks, cut into 1/2-inch sticks
  • Honey-Roasted Peanut Butter, portioned into 2 ounce containers
  • 8 multi-grain flatbread sandwich thins, cut in quarters (multigrain muesli bread)

Directions:

  1. Cover the eggs in a saucepan with water: Fill a saucepan about a quarter of the way with water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch or two of water. 6 eggs should be covered by at least an inch, 7 to 12 eggs, 2 inches.
  2. Heat the pot on high heat and bring the water to a full rolling boil. add in 1/2 teaspoon of salt.
  3. Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes.
  4. Strain the water from the pan and run cold / ice water over the eggs to cool them quickly and stop them from cooking further.
  5. Brush apple slices lightly with fresh lemon juice to prevent browning if desired. Alternatively, keep the slices face down and pressed together prevent browning as well.
  6. Sprinkle eggs with salt and pepper to taste.
  7. Assemble four protein bistro boxes and store refrigerated.
Before I added the peanut butter and smoked almonds

Eggs should be eaten within 5 days. I’m not a big fruit person, so I go cucumbers, carrots, and celery with pesto hummus. I did manage to find sandwich thins (Arnold) by some miracle. My first attempt, I decided to just try hard-boiling four eggs, to see if I could do it right. Next time, I will get a bigger pot or pan, and cook all eight eggs at once so I can meal prep for four lunches at a time. Teacher hack ^_^ This would look pretty with some red bell pepper, if they were in season and cheaper.

Carrots/Celery $1.99
Extra sharp cheddar $2.69
Gouda cheese $4.99
Arnold Thins $4.29
Esti pesto hummus $3.79
Cucumber $0.80
Green bell pepper $1.93
Dozen brown eggs $2.99

Total $23.47 for two ‘weeks’ worth of protein boxes (8 boxes)

~Jessica

Bun Chay

Bún Chay (Vietnamese Noodle Salad). Adapted from smitten kitchen and Cooking with a Wallflower

4-8 ounces dried rice sticks or vermicelli
12-18 large shrimp
peanut oil

Sauce
1 lime, the juice
2 tablespoons soy sauce
6 tablespoons brown sugar
4 tablespoons water
4 cloves garlic, minced
ginger, finely grated
6 tablespoons natural unsalted peanut butter
Chili pepper/chili paste, miso, Asian fish sauce, mirin (rice vinegar, if you can find it)

Greens
mixed greens
1 small carrot, thinly sliced
2 small cucumbers, thinly sliced
handful of mixed herbs, coarsely chopped or torn (basil, mint, cilantro)

Garnish
2 tablespoons peanuts, roasted and chopped
Small Thai or Serrano chiles, thinly sliced, to taste
scallions
toasted sesame oil
Lime wedges (to serve)

Make the dipping sauce: Whisk ingredients in a small serving bowl, dissolve the sugar. Leave for 15 minutes. Refrigerate extras and use within a few days.

Cook the noodles: Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting.) Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.

Toss vegetables with 1 spoon dipping sauce in a small bowl. Divide the cooked noodles among 4 – 6 bowls. Top each bowl equally with vegetable mixture and chopped marinated protein. Toss each bowl with 2 teaspoons of each the dipping sauce and dressing, or more to taste. Add the herbs, peanuts and scallions to each bowl and serve with additional dressing and dipping sauce on the side.

Peanut sesame noodles

Adapted from smitten kitchen and Ming Tsai

For the peanut dressing
creamy peanut butter (I had Dutch PB! Less sweet than the USA)
soy sauce
chopped peeled fresh ginger
1 medium garlic clove, chopped
rice vinegar
toasted sesame oil
honey
Dijon mustard
coarse ground coriander (if you have it, I did not)
canola oil
dried red chili flakes or a splash of your hot sauce or chili paste

Toss with:
500 g  soba noodles (spaghetti will work in a pinch, cooked and rinsed)
4 scallions, thinly sliced
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1/2 seedless cucumber, thinly sliced
firm or extra-firm tofu, cubed (I didn’t have this time)
sesame seeds, toasted
chopped roasted peanuts for garnish (I didn’t have this time)

Mum’s Instructions:
Cook your skinny pasta, then rinse cold. In the meantime, mince 2 cloves of garlic, and soak them in 2 tablespoons of water. Mix your sesame sauce with water  and keeping stirring until it thins out. In another small bowl, mix soy sauce and rice vinegar, sugar. Julienne the cucumber and carrots thin. Toss the noodles in a bowl, then pour in the sesame sauce, then add the rest including your veggies. N.B. The noodles should be chilled before you mix in the sauces. Served cool, it’s the perfect meal for summer dining!

FullSizeRender.jpg

My mum’s version

IMAG4042

My version

Alas, mum wins!

~Jessica

Singapore takeout noodles with cucumber

Adapted from Ming Tsai and smitten kitchen

Protein
100 g baby shrimps, without shells, deveined, rinsed and drained
125 g turkey strips
soy sauce
Chinese rice wine
cornstarch
ground white pepper

Aromatics
finely grated ginger, thumb-size
minced garlic (from 1 medium-large clove)
scallions

Vegetables
bean sprouts
1 red bell pepper, julienned
1 onion, julienned
1/2 cucumber, thinly julienned

200 g dried noodles (rice noodles would be ideal)
2 eggs, scrambled

At the end
toasted sesame oil, plus a splash to loosen noodles
Chinese sesame paste & peanut butter & brown sugar & Chili-garlic paste
2 pinches of Madras curry powder
A handful of chopped fresh herbs, e.g. mint and cilantro, to garnish

I used egg ramen noodles, cooked and rinsed cold. Tried substituting a little miso paste instead of sesame to whisk with the peanut butter. Cooked the vegetables except the cucumber, which I added raw at the end. I lacked bean sprouts, scallions, and cilantro, unfortunately!

~Jessica