Rice Papers- part 2- the yummy, greasy part!!
black rice fields in Laos
Ok!! I admit it- I’ve been little lazy in posting this part 2 of Rice Papers-
But I have a good excuse! It’s the holidays here, and, I must tell you-
I made the mistake of drinking RUM last night, and well, you know how that can end- And it doesn’t usually end in being able to write coherent sentences.. *ahem*
this photo may seem irrelevant, but this is Rick’s Cafe in Negril, Jamaica- I happen to love this place and I have been plenty drunk on rum many a day here!!!
Anyway! to get back to the point, which is Rice Papers and their various uses..
“Hanoi House Party” Omnivore last month
As I mentioned in part 1, I adore these things, and find them supremely versatile.
I have made all kinds of freaky things out of them, from the full-on old school classics from the Thai and Vietnamese kitchen, to weird variants of my own creation, for example, a delectable version of the Thai dessert of Sticky Black Rice and Mango- which I made into a springroll-
bruleeing mangoes for rolls
(enclose the classically prepared sticky black rice (cook black rice, then add coconut milk to it in a saute pan and cook it til the coconut milk is evaporated..) diced fresh mango, plus a few threads of fresh ginger, cut in fine julienne..
Wrap in a rehydrated rice paper, and fry in hot canola or soy oil..
Drain, dust with powdered sugar mixed with pure vanilla powder or if you are lucky enough to get hold of it, pandan flavoured sugar.. Serve with dipping sauce of coconut milk reduced with sugar and a piece of bruised fresh lemongrass…
I think I used this photo in the part 1, but the point is, the leaves I am holding here with the orchids are Pandan leaves
*If you will excuse the digression, pandan leaves, which is the name for an Asian screwpine, are an amazing thing- a leaf which until it is heated, has no scent at all- and once it comes into contact with steam or heat- releases an unbelievable aroma similar to vanilla- it is used all over Thailand, Laos, Vietnam, Indonesia, for making everything from desserts (also Pandan leaf is used powdered for it’s vibrant green colour) to wrapping meats, fish, etc before steaming or grilling, And if you see these in an Asian market, or in Asia- BUY THEM and USE THEM!!!*
As for other fun and er, well, let’s face it, unhealthy things you can make from Rice Papers-
Delicious rolls made from a combination of minced pork, shrimpmeat, crabmeat, coriander, ginger, green onions, and seasoned with sugar, naam pla (fish sauce), fresh bird chiles, and white pepper, then wrapped and fried and served with sauce of naam pla, lime juice, sugar, and chopped chiles, is DIVINE!!!!
It’s worth spending the whole next day in the gym!!
Another really cool thing about Rice Papers is the fact that they are completely transparent in both fresh and fried preps, and that makes it possible to make extremely beautiful things with them-
making herb and flower wrapped fish
If you carefully arrange your herbs, flowers, etc in the center of the papers before rolling them- you will see the aesthetic arrangement of your ingredients in a delicate and lovely way-
And as you know, I believe that the beauty of the food is as important as everything else- because in any dish – you first SEE it, and if it is beautiful, you already are appreciating it before you even take a bite-
here is another really esoteric and beautiful dish from Vietnam which I LOVE- it is called (rough translation) “Net Wrap Summer Rolls”
Here is a photo of me making the nets, and a finished roll, before frying:
These weird treasures actually don’t use pre- made dried rice papers, but instead, a “Net” that you make out of a thin batter made from rice flour, egg whites, and water- and then, by dipping your hand into the batter and then by dripping the drops from your hand into lace patterns in a hot, dry, nonstick pan- you create “nets” which you then fill with a mixture similar to the springrolls I described above.. and you serve then in chilled Iceberg lettuce cups-
You will not imagine how delicate and special the sensation is of eating the very hot, crunchy rolls, enclosed in chilled, crisp lettuce, and dipped in a sweet and sour lime juice and spicy chile sauce.. an absolute TON of work.. and worth every second..Heaven!!!!!!
Now listen! I could rant and rave all day about all the delicious things you can make out of Rice Papers.. but I think the best thing is for you to go out and get some, and try a few experiments of your own..
And don’t get discouraged if it’s hard to get the hang of working with them right away.. it takes a little practice, but like everything good in life- things that come too easy are seldom worth much..:)
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