Pork and lotus root soup


ingredients:


  • 250 g lotus root, peeled and cut into 1 cm thick slices
  • 250 g groundnuts
  • 500 g pork ribs
  • 15 g dried scallop
  • 2 tomatoes
  • 2000 cc water
  • 1/2 tbsp salt
  • 1 tbsp soy sauce
  • 1 tsp sugar

directions:


  • Boil water in a stockpot.
  • Add lotus root slices, groundnuts, pork ribs and dried scallop into boiling water.
  • Let boil again, about 15 minutes.
  • Add tomatoes into the pot. Season with soy sauce, salt and sugar.
  • Simmer for 1 hour.
  • Serve warm.




Melon Basil Summer Rolls



about 15 rice paper wrappers
  • spicy cilantro almond pesto
  • about 1/2 purple cabbage – thinly sliced
  • 1/4 – 1/2 ripe sweet melon such as Honeydew
  • 2-3 medium carrots – finely shredded
  • 2 cups fresh basil leaves
  • large handful fresh mint leaves – optional

Directions
  • 1. Cut the melon in half, remove the seeds, peel and slice the flesh into strips.
  • 2. Prepare a large bowl of warm water and a working area covered with a damp dish towel. Start dipping your wrappers in the water, one at a time, for a minute or so, until it begins to soften. Don’t keep the wrapper in the water too long to prevent tearing.
  • 3. Place each wrapper on a damp dish towel (one at a time) and begin to fill it. Spread about 1 teaspoon of pesto in the middle of the wrapper, followed by cabbage, 1-2 melon strips, carrots and herbs.
  • 4. Fold the bottom part of the wrapper over the filling, followed by the sides, then roll it tightly.
  • 5. Serve right away with the sauce or keep covered with a damp dish or paper towel until ready to serve. These rolls are best when eaten within a day or two.


Tamarind Dipping Sauce
  • 1/4 cup almond butter
  • 1/4 cup tamarind paste
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon maple syrup or honey
  • 1/2 tablespoon olive oil
  • 1 teaspoon soy sauce
  • 1/2 small red chili – seeded and minced (optional)


In a medium bowl, mix together all of the ingredients thoroughly. Keep refrigerated until ready to serve.



RAW COLOUR WHEEL WRAPS


Green Wrapper

  • 3 cups zucchini – cubed
  • meat of 1 fresh young Thai coconut
  • 1/4 cup water of young Thai coconut
  • 1/4 cup ground golden flax seeds
  • 1 bunch cilantro
  • salt and pepper to taste


Yellow Wrapper

  • flesh of 2 ripe mangos
  • 2 1/2 medium carrots
  • meat of 1 fresh young Thai coconut
  • 1/4 cup water of young Thai coconut
  • 1/4 cup ground golden flax seeds
  • 1 teaspoon turmeric


Purple Wrapper

  • 1 small papaya OR 1 large mango
  • 1/2 small beet root
  • meat of 1 fresh young coconut
  • 1/4 cup ground golden flax seeds


If you decide to make the rolls exactly like ours, you might need to double the amount of ingredients for your wrappers in order to have enough wrapping material for each group of ingredients within each colour roll.

Blend all the ingredients for each colour wrap separately in a high speed blender. Spread thickly on Teflex sheet-lined dehydrator trays, and dehydrate for about 3-4 hours, or until dry to touch. Flip and peel away the Teflex sheets. Dehydrate for another 30 minutes to an hour, until the underside is completely dry, but the wraps are still pliable. The dehydration time, thickness, and final colour can vary significantly, depending on the quality of produce used.

Filling 

  • 1/2 cup chopped raw cashews
  • 1 tablespoon sesame oil
  • 1/2 teaspoon sea salt
  • 1/4 cup agave syrup
  • 1/2 cup lemon juice
  • 2 tablespoon chopped ginger
  • 1 small chili – seeded and chopped
  • 11/2 tablespoon nama shoyu
  • 1 cup raw almond butter
  • 1/2 head savoy cabbage – shredded
  • 1 handful cilantro
  • 1 handful basil – torn
  • 1 handful mint leaves
  • 1 large carrot – cut into thin strips
  • 1 large mango – cut into strips
  • 1 cucumber – seeded and cut into strips


Directions

  • Mix cashews with sesame oil and salt. Set aside.
  • Puree the next 5 ingredients in a high speed blender. Add the almond butter while the blender is still running, at a low speed.
  • Using your hands, thoroughly combine the shredded cabbage with the blended mixture, salted cashews, and herbs.The rolling technique used here is called Rokusha or colour wheel, and you can find step-by step rolling instructions in a sushi encyclopedia. Start with rolling the spicy cabbage for the center in any color wrap you prefer. Then roll each of the remaining ingredients individually. Arrange them around the center as shown in the photos. Using a sushi mat, roll everything together into one whole wrap. Wet the edges of the wrappers to help them stay together. Let the rolls sit in refrigerator for at least 30 minutes. Using a very sharp knife, cut into pieces of desired thickness, or eat whole as a wrap.