Wednesday, March 24, 2010

Egg Rolls & Tempura

Ok, so this post is all about Asian foods. On Sunday we made homemade eggrolls, sushi, and tempura.
This will be long with lots of pictures but worth it! These foods are so much fun to make! Perfect for date or family night!

First, an appetizer. Eggrolls. (This is the recipe I got from the eggroll wrapper package that I am remembering by heart, feel free to use what you find on your wrappers) This recipe yields 20 eggrolls-reduce recipe accordingly if you only want to make 1/2. I would only do 20 if you are having a party or like leftovers (like my husband).

Ingredients:
1 package premade eggroll wrappers (look in refrigerator section next to produce-look hard!)
1 lb your choice of ground pork, beef, or chicken or tofu if you like! (I did pork)
2 cups chopped cabbage
1/2  cup shredded carrot
handful of bean sprouts to taste
3 green onions
1 tsp minced garlic
Ground or fresh ginger to taste
2 tbs teriyaki sauce (or fish sauce if you have it)

Directions:
Lightly brown the ground pork with the ginger and garlic in a skillet. Then add all of the vegetables and stir for 2 minutes. Remove from heat and let cool. Once cool, stir in teriyaki sauce.


Remove wrappers from package and follow instructions for making eggrolls. Put 2 tbsps of eggroll mixture in center of each diagonal wrapper. Then fold bottom up, right side in, left side in and top down. Use water on edges to seal it in.

 Place filling.

Fold in sides until it looks kind of like an envelope. 



Fry eggrolls in skillet on medium. Be careful not to let them burn or they wont be very pretty! I used tongs and held each side in the oil until each part of the wrapper went from clear to cooked (see picture).


Serve with sweet and sour sauce! Enjoy!

Vegetables & Shrimp in Tempura

Tempura is a sweet batter used for frying foods in Japanese cooking. 

All we did for these was buy a bag of tempura mix (look in your Asian food section of your grocery store) and use whatever we had at home or there are homemade recipes on the internet if you prefer! We used carrots, brocolli, and shrimp but other things are possible too!

Make the tempura batter according to directions on package. We coated each vegetable individually and then held it in a skillet with oil over high heat. It only took a few seconds for each vegetable but it was a little tiring. I can't say I know a more efficient way but do what works for you. Sorry, I only have an end picture for this one, holding things in hot oil doesn't leave much time for pictures. 


This was one batch of tempura mix from the box and it made this much. One box yields several batches and it usually costs between 2-3 dollars.

Delicous food!

Saturday, March 13, 2010

Cupcakes Cupcakes Cupcakes

Last Wednesday was the Relief Society Birthday dinner (the Women's group at church). We celebrated the birthday of the organization and also honor women who have recently moved into the ward or turned 18.

I was asked to bake the cupcakes for the event. All 60 of them (which I eventually bumped to around 80 because I get nervous).

My sister in law Nellie gave me this Wilton cake decorator (a stainless steel cylinder that has different tips) and I have been waiting for the perfect excuse to use it! It was great!

I just used mixes for the vanilla, red velvet, and devil's food cupcakes so I won't share any recipes. I did make some mini double chocolate and chocolate buttercream from scratch so click here for the recipe for those. Overall, I had a blast baking and decorating all these cupcakes and I am pretty proud of my creations. :)

My pride and joy :)

Some of my vanilla creations 

Red Velvet Delight

I used various toppings that I had around the house including coconut, sprinkles, chocolate chips, and I used my micrograter to shave chocolate on some of the tops.

Presentation is everything!

With all my cupcakes!

Friday, March 5, 2010

Banana Bread

One of my standby gifts and treats is banana bread. I used to always rush to make it once my bananas turned brown but then some of my roommates filled me in on the fact that you can just freeze them and keep them for whenever you feel like making banana bread. Genius!

So whenever I feel like baking for people or something not so sweet I make banana bread. I have used this recipe for 4 years and it has served me well. The only adjustment is that it calls for buttermilk and I always use regular milk. I always have everything in this recipe so its easy for when you are in a bind!

Now that I am married the best part about it is that I got this 4 mini loaf pan from my wedding. Another kitchen delight that I strongly recommend if you don't have it-makes 4 mini loaves from one batch and voila! You are ready for visiting teaching!

Click here for the recipe.

Handy right?

Baked to perfection!


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