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It's time for DUCKS IN GRAVY!
We're making SPRING ROLLS!
It's a moment past noon, it's friday, what day of March is it?
22th.
Exactly. And you know what it means - today starts Pyrkon!
That's why we decided, right before Pyrkon, before we'll go to buy our accreditation,
to make make for ourselfs in advance for all... two days?
three days?
One day?
One day? Only? Is there going to be so few of them?
But we have so much rice paper... oh.
We want to make spring rolls. We want to make a lot of them
so they would last for as long as it's possible, anyway.
Right. 'Couse there's pizza, and we like pizza very much
And we have to save our money...
Exactly... But spring rolls are also delicious, and certainly more economical.
And everyone is going to be jealous!
Oh yes.
We have prepared all ingredients and...it's time to get working!
Basic ingredient responsible for the springrolingness of the spring rolls is of course the rice paper.
Ingredient the most difficult to get, but actually in bigger cities all you have to do is look around in delicatessen, or healthy food, or oriental shops
This shouldn't be a bigger problem. It isn't particularly expensive too, 'couse for the package that Soki presents
show it's section
There's a lot of it, especially that we've already used some
We've paid for it around dozen PLN or so. So it's not a great expense.
And all the rest is actually the filling of the spring rolls
And sauces to spice it up.
Basic ingredients with which we need to start are
onion and garlic
chopped together and thrown on the pan.
Normally we would have used
together with Chinese cabbage which we have here
also Black Fungus chopped personally by us
and carrot grated personally by us
But today we're in a little hurry
because we don't want to wait long in lines
because we don't want to stand long in lines
so we'll use chinese vegetables mix, like this, traditional
Let's hope it won't spoil the taste of spring rolls.
That's after all not only the mater of being in hurry
but in practice this kind of chinese vegetables mix
really doesn't differ from vegetables choped on your own.
And there's more of them, and it's cheaper.
That's everything we need, it's time saving
so if you don't have a particularily
sublimed taste, we recomend using this thing.
And of course the ingredient that's the most optional,
that is, in our case, shrimps!
As for we are still continuing our pescetarian diet,
we can afford eating meat of this kind from time to time.
WHAT are we continuing??
Pescetarian diet, based on that we
We don't eat meat except for sea food.
That's how it's called?
That's how it's professionally supposedly called.
and
the last thing we have is
asian souces
this one is soy, and this one is for spring rolls.
Now very very attention, 'couse there's a lot of spring rolls souces
and not all of them are good.
Now there will be a stupid commercial, but we advice using ones from TaoTao
because really, somehow they aste the best for us.
I'll get to chopping the onion and preparing basic ingredients
And I in the meantime will chop the garlic.
You will need only a half of onion
Onion is not the most important thing here
we were hestitating to use whole one
the truth is there's no ideal proportions
It's all the matter of taste, mood
if we have a taste for something more spicy or not.
You know.
Two big cloves of garlic are air enough
For someone it's even too much
but we just love garlic very very much
and we use it in almost every dish
You're probably asking what I'm doing!
I'm preparing our fantastic garlic
to be put into a fantastic machine we aquired
and I suspect that noone else in the world
unless he had bought it in the same shop as we did,
has it!
That's ours... tam tara taaaam!
Gant garlic crusher!!!
It's used by puting premade garlic into the machine
Somehow like this
well, maybe not necessarily like this
oh, just anyhow.
we bring the other half...
Aaand you look for a stronger person. This means Frast.
and we just grind.
from the inside it has...
this kind of plastic blades
it easily chops.
Magic! Just magic!
And after a minute we have a garlic mess.
And that's our's wok. Not profesional one
because it doesn't have a fully rounded bottom.
It's flat as a pan.
this kind of wok is a half-measure
Normally for a wok with this rounded bottom you need
also to buy a special ring, to put on the oven
Inevitably, when it has round bottom
Inevitably, when it has round bottom
it's not gonna stand on plain stove.
Important is also cooking on the very high flame
I know that supposedly, at least from what specialists say,
this kind of gas stove, also electric one,
is not cappable of achieving such high temperatures
that's why people tend to remake their stoves
what may be dangerous,
or just buy special burners for woks, which have a really big flame.
Flame that practically covers the whole wok's canopy
and heats it very well.
we of course work on this wok, on regular stove
But for the spring rolls that's totally enough.
Time for shrimps.
we have to pour it in the amount that's sufficent for us.
Remember that they shrink while cooking.
Well, let's say - thriftily.
We usually experiment while cooking.
today we'll add more ginger
and also a chinese 5 flavours spice
which we bought while being in Amsterdam, in chinese market.
inside there are...I'll read you in a second...
from the lebel attached to the packaging...
spices... we have.....
I can read in Dutch? No, I don't think it'll work.
We surely have pepper, cinamon, ginger.
so they will be basicly a very gingerish shrimps.
I think we forgot about something.
Positively.
Oh, yes, that's right, thank you.
Yes, we forgot about he vegetables.
But the's nothing, because that's just their moment.
Open this for me, please.
And we pour it.
That's not at all a chair back hanging on the wall.
"Błażej's chair", 2012. This is where history happens.
The half of the package of chinese vegetables is firmly enough for so many spring rolls
Remember that it's going to be a chinese cabbage inside as well.
And now all this will be frying pretty,
And in the meantime...we have to chop Chinese cabbage!
afret washing and draining leaves of cabbage
of course we need to chop it. It don't has to be very thin
it will loose it's volume anyhow during the cooking process.
Chinese cabage has to stew a while, that's why we'll leave it under cover
but first let's spice it up with soy souce
Sou souce is used, basicly, as salt in chinese cuisine.
They don't use salt, they use soy souce.
And tha's the function it has.
Stuffing's ready, and lightly cooled
Time to make some spring rolls.
This little bowl is neccesary, whatever which can hold water from the sink
Let's wet the rice paper so it's all wet
And the best is to wait a while
until it seep into the paper
that's when it get's elastic, otherwise it's crisp, hard, and breaks easily.
As you can see, paper is at the moment, well, paperish.
It bends very pretty
Let's put a stuffing on it
well
More or less, thet's enough
It don't have to be a lot of it
And now the whole trick with rolling.
Generally it's made similar to good, polish, gołąbki (rolled cabbage leaf stuffed with meat and rice)
At first we roll the sides
Something like an envelope in which we want to roll the stuffing.
When the sides are inside, please notice that the stuffing is placed near one of the edges.
we grab this shorter edge, roll it inside
and then altogether roll, quite tight
trying not to leave any air bubbles inside.
Too much at least.
And there we have it, ready, rolled, spring roll.
This is a plate full of spring rolls. Delicious, tasty, spring rolls.
Thy're, like, too soft...
we probably have to fry them first!
Soki, to the pan!
Now a little cheat.
we should have done it on wok,
but...we decided we don't want those spring rolls to be so fat, and a pan has a
bigger frying area, so
our spring rolls will be casual, out of pan.
We don't have to fry them long, stuffing is ready, only the skin from the rice paper has to get golden.
They will be ready in a minute, then we take them off, and we can eat.
And at last there it is! A serving of spring rolls, of course TaoTao souce in the bowl,
And let's nom. Let's see if they are even good.
Nomz nomz nomz!
It's easier for me to cut it in half.
Why spring rolls are so rubbery?