Spring Rolls

Ingredients:  (Makes 27)

150g minced pork
60g finely grated carrot
270g finely grated yam bean
3 cloves garlic, finely minced
2 stalks spring onions, chopped
1 tbsp oyster sauce
2 tbsp cooking oil
pepper
enough oil for deep frying
spring roll wrappers (5" x 5")
cornflour mixture (corn starch + water)

Marinade: Mix all together
3/4 tsp corn starch
1 tsp light soy sauce
1/4 tsp sugar
salt & pepper, to taste

• Pour marinade into the minced pork and mix until well combined.
• Heat 1 tbsp oil in a wok.  Saute garlic until aromatic, add in minced pork.  Cook until meat is brown.  Dish out and set aside.
• In the same wok, stir fry carrot and yam bean until soft.  Add the meat into the vegetables and add in oyster sauce, pepper and spring onions.  Toss well and cook until filling is dry.  Dish onto a plate and let it cool.
• Place a spring roll wrapper on the cutting board.  Place a heaped teaspoon of filling near one corner of the wrapper. Fold over the corner and roll tight.  Fold in the 2 sides and brush the edges with cornflour mixture and roll to form a spring roll. Cover spring rolls with a damp towel to prevent from drying out.
• Heat enough oil in a wok, fry spring rolls in batches until golden.  Keep turning them to brown evenly.  Drain on paper towel.
• Serve spring rolls with sweet chilli sauce.

Note:  Use a dampen kitchen paper towel to cover the spring roll wrapper to prevent from drying out while making spring rolls.

Ice Cream Bread

You only need 2 ingredients  for this quick bread.  ICE CREAM + FLOUR.   No kidding!  Easy as  ABC.  You can throw in your favourite berries and nuts for extra flavour if you wish. Hop over to Rebecca's blog to check out her delicious Blueberry Ice Cream Bread.  

This quick bread is  very flavoursome and moist in texture.  The orange-sugar topping adds a little extra zing to the bread.  Perfect for breakfast or afternoon tea.  

Ingredients:  (Makes 8 petite loaves)

480g vanilla ice cream, softened

230g self-raising flour

40g pistachio nuts, chopped - keep some extra for topping

30g choc bits

50g dried cranberries, chopped coarsely - keep some extra for topping

2 tbsp melted butter

2 tbsp raw sugar mix well with orange zest (optional)

• Preheat oven to 170 deg C.
• Grease and flour a 8-cup petite loaf pan.
• With a hand held mixer mix together softened ice cream and flour until combined.
• Add in chopped pistachios, cranberries and choc bits, stir to combine using a rubber spatula.
• Divide batter evenly into the pan.
• Sprinkle remaining pistachios and cranberries over the top of the bread.  Spoon melted butter and sprinkle orange-sugar mixture over the top. 
• Bake for about 30 - 35 minutes until top is golden brown.
• Remove pan from the oven and let it cool for 5 minutes before removing the bread from the pan.

Chinese Chives Pancakes

Recipe source:  Amy Beh's Chinese Spring Onion Pancake

Ingredients:

50g chives, chopped 
75g dried shrimps, chopped and lightly fried

Batter:
70g plain flour
20g tapioca flour
2 tbsp rice flour
2 tsp corn flour
130ml water (approx)
1/4 tsp salt
1/2 tsp chicken stock granules
1/4 tsp pepper
1/4 tsp sugar
1 tbsp oil

• Combine all the batter ingredients in a large mixing bowl.  
• Strain and then add in chopped chives and dried shrimps.  Mix to combine.
• Heat a little oil in a frying pan.  Pour in a ladle of batter into the pan and cook under low heat until it is cook on one side.  Flip the pancake over and cook until golden.  
• Remove and serve pancakes immediately.  You can drizzle some sweet chilli sauce over the pancake if you like.