Wednesday, July 25, 2012

On a Roll | Cabbage Roll in Hoisin and Fish Sauce

I am struggling to write a new post.  

Well, my first class at Whole Foods last week was monumental.  I had been busy with the preparation for this class for the past four months.  And when I was finally teaching to a room full of food enthusiasts, the whole scenario felt surreal.  Yes, I am happy to report that my first class was indeed a blast!

I wanted to tell you right away immediately after the class.  But I guess I was too excited, as I suffered from writer's block.  I stare at my screen and I struggle to find the right words.  And so it has been like this for almost a week.


However, this morning I found a message from an old friend, Olive.  She mentioned she started reading my blog.  She expressed how she was inspired by it.  As if bitten by a bug, she has been promoting my blog and FB page non-stop for the last 24 hours.

Ferdie, a relative and a schoolmate from high school, was surprised to learn that I write this blog.  We had a short chat this morning and he was excited to read my posts and shared his appreciation online.  He loves to cook and is all the more inspired because of my blog.


I sit down here and I realize that their words of appreciation inspire me.  Their kind words, along with the others who comment and share their compliments, inspire me to continue writing.   Yes they may be unaware but it is because of friends like them and their kind words that fuel me to move on.  You, my readers, are the reason why I sit here and continue to write.  I am all of a sudden so inspired!

I. Must. Post. Something.

So here I am again on a roll... well literally and figuratively... as I share with you...

Cabbage Rolls with Hoisin and Fish Sauce


Ingredients:

12 cabbage leaves

For the Filling:


l1/2 lb. ground pork
1/2 lb ground beef
l1//2 lb shrimp, chopped
l2 tbsp oyster sauce
l1 fresh egg
l1/2 c water chestnut, chopped
l2 medium carrots, chopped
lgreen onions thinly sliced
l2 tsp sesame oil
l1 clove garlic, chopped
lsalt and pepper to taste


Procedure:
Drop the cabbage rolls in a pot of boiling water seasoned with salt (addendum as I just got a tip from my friend Cherrylyn to add a tsp of baking soda in the pot of water too.  This will make your cabbage look nice and green) Cook until the leaves are pliable.  This usually takes 3 minutes.  Drain and set aside.

Mix all the ingredients of the filling together.  Divide the filling into 12 portions.  Place the filling on each cabbage leaves and roll.  Fasten the roll with a toothpick.  Poach the rolls on the same pot of boiling water.
l 
For the Sauce:

1 tablespoon fish sauce
1 tablespoon water
1 lime - add the lime juice
1 clove garlic - minced
1 tablespoon sugar
1/2 teaspoon chili garlic sauce
1 tablespoon hoisin sauce and 
1/2 cup chopped peanuts


In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar, chili sauce, hoisin sauce and chopped peanuts together.  

Serve the rolls with the sauce on the side.

I served this dish recently and I added corn and mushrooms


17 comments:

  1. An Asian inspired cabbage roll!! I love all the flavors. Reminds me of my mom and her cooking growing up. I will have to make these for her to try. Welcome back!!

    ReplyDelete
    Replies
    1. I'm glad to have connected you with your mom and memories of childhoood. Stay cool,
      malou

      Delete
  2. Your pictures are calling my name. Are you sure you are not coming back here in Cali? I miss you.

    Joyce

    ReplyDelete
    Replies
    1. i don't think i'm visiting anytime soon joyce but if ever i will i will definitely give you a call.
      malou

      Delete
  3. How wonderful to receive such timely encouragement Malou. Your cabbage rolls look amazing. I love cabbage rolls but I just don't make them often enough xx

    ReplyDelete
    Replies
    1. I know, don't we all need it from time to time? Im glad cabbage is also in your food repertoire.

      Malou

      Delete
  4. This is delish, Malou! Must try this. And your friends are right. You're very inspiring. Thanks for generously sharing your gifts with us !

    ReplyDelete
    Replies
    1. thank you for the sweet words. They truly come in handy!
      malou

      Delete
  5. you should try the polish version as well :) it's called gołąbki and it's delicious. And my dream is to go for a cooking classes.

    ReplyDelete
    Replies
    1. thank you for the info. Sure I'd love to try the Polish version. If you live here in STL, I hope you could come to my next class.

      Malou

      Delete
  6. Congratulations on your successful class!!!! wish I could be there, I'm still on vacation mode. Looks yum this one, we love, love lettuce wraps and we always order it wherever we go when available, I guess, this probably comes close to that too!

    ReplyDelete
    Replies
    1. Thank you Vel! I would love to have you attend my class too. I'm sure it's so much fun. Enjoy the summer mode...

      Malou

      Delete
  7. I love this recipe! Cabbage rolls are often kinda mediocre, but this one has wonderful flavors. Much more interesting than what I usually see. Glad your class went well, and that you're over your writer's block!

    ReplyDelete
  8. I love this recipe, very good for appetizer. And congratulations on your successful class

    ReplyDelete
  9. We have or little cooking demonstrations as well, done in our favorite famous Publix supermarkets, but they are done by their employees, and they promote their own recipes connect with their promotional company that has the recipes, and also video demonstrations.
    Our Whole Foods market also has people promoting their own product to do cooking demos...I guess each Whole Foods is run a different way! I would love to see a video of your talented cooking lesson, Malou; I'm sure you are a pro at this!

    Love your yummy Asian cabbage rolls, every nationality has their own take on it! Bookmarking your recipe, and thanks for sharing, my dear friend!
    xo

    ReplyDelete
  10. How long did you poach the rolls? I made these last night and poached them for 6 minutes each. I felt like that was long enough, but upon cutting into them, found them a little too pink to eat still. I ended up putting them in a casserole dish and putting them in the oven for a bit.

    ReplyDelete
    Replies
    1. I cooked it for more than 20 minutes. I also pricked one of the rolls and when the liquid that came out is clear, then the meat is cooked. I am so sorry that your cabbage rolls didn't turn out ok and I thank you for letting me know.

      I hope I answered your question.
      sorry :(
      Malou

      Delete

Thank you for stopping by and oh I would be thrilled even more if you could leave a comment... :) Cheers!

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