NoOTa
26-10-2005, 04:36 PM
<TABLE cellSpacing=0 cellPadding=0 width="100%" align=center border=0 vspace="0" hspace="0"><TBODY><TR align=middle><TD vAlign=top height=68><TABLE height=597 width=550><TBODY><TR vAlign=bottom bgColor=#ff9966><TD align=middle colSpan=5></TD></TR><TR vAlign=bottom><TD colSpan=5><TABLE width=550><TBODY><TR><TD width=130>http://www.mcdang.com/eng/Thaicuisine/Pic/th3_1.jpg</TD><TD width=268>Tried Spring Rolls (PO PIA THOT)
</TD><TD width=131>http://www.mcdang.com/eng/Thaicuisine/Pic/th3_2.jpg
</TD></TR></TBODY></TABLE></TD></TR><TR vAlign=bottom><TD align=left colSpan=5> INGREDIENTS : </TD></TR><TR vAlign=bottom><TD align=left width=204> Spring roll wrappers </TD><TD align=middle width=52 colSpan=-5>12</TD><TD align=middle width=35 colSpan=-5>oz.</TD><TD vAlign=center align=right width=239 colSpan=-4 rowSpan=13>http://www.mcdang.com/eng/Thaicuisine/Pic/th3.jpg</TD></TR><TR vAlign=bottom><TD align=left width=204> Ground pork </TD><TD align=middle width=52 colSpan=-5>1</TD><TD align=middle width=35 colSpan=-5>cup</TD></TR><TR vAlign=bottom><TD align=left width=204> Egg </TD><TD align=middle width=52 colSpan=-5>1</TD><TD align=middle width=35 colSpan=-5>whole</TD></TR><TR vAlign=bottom><TD align=left width=204> Mung bean noodle </TD><TD align=middle width=52 colSpan=-5> </TD><TD align=middle width=35 colSpan=-5> </TD></TR><TR vAlign=bottom><TD align=left width=204> (or beanthread) </TD><TD align=middle width=52 colSpan=-5>2</TD><TD align=middle width=35 colSpan=-5>oz.</TD></TR><TR vAlign=bottom><TD align=left width=204> Green cabbage, sliced thin </TD><TD align=middle width=52 colSpan=-5>1</TD><TD align=middle width=35 colSpan=-5>cup</TD></TR><TR vAlign=bottom><TD align=left width=204> Bean sprouts </TD><TD align=middle width=52 colSpan=-5>1</TD><TD align=middle width=35 colSpan=-5>cup</TD></TR><TR vAlign=bottom><TD align=left width=204> Garlic, chopped </TD><TD align=middle width=52 colSpan=-5>1</TD><TD align=middle width=35 colSpan=-5>tbsp.</TD></TR><TR vAlign=bottom><TD align=left width=204> Flour and water paste </TD><TD style="vnd: d-mmm" align=middle width=52 colSpan=-5>1/2</TD><TD align=middle width=35 colSpan=-5>cup</TD></TR><TR vAlign=bottom><TD align=left width=204> Ground pepper </TD><TD align=middle width=52 colSpan=-5>1 - 2</TD><TD align=middle width=35 colSpan=-5>tsp.</TD></TR><TR vAlign=bottom><TD align=left width=204> Soy Sauce </TD><TD align=middle width=52 colSpan=-5>2</TD><TD align=middle width=35 colSpan=-5>tbsp.</TD></TR><TR vAlign=bottom><TD align=left width=204> Frying oil </TD><TD align=middle width=52 colSpan=-5>4</TD><TD align=middle width=35 colSpan=-5>cups.</TD></TR><TR vAlign=bottom><TD align=left colSpan=3> (4 servings) </TD></TR><TR vAlign=bottom><TD align=right colSpan=5> </TD></TR><TR vAlign=bottom><TD align=left colSpan=5> 1. Soak the beanthread in water until soft, drain and cut into short lengths. </TD></TR><TR vAlign=bottom><TD align=left colSpan=5> 2. Mix together ground pork, egg, cabbage, bean sprouts, ground pepper, soy sauce and beanthread and put aside. </TD></TR><TR vAlign=bottom><TD align=left colSpan=5> 3. In a pan heat up a little oil and fry the chopped garlic until aromatic, then add the mixture and fry until cooked and well seasoned. Take this mixture off heat and allow to cool. </TD></TR><TR vAlign=bottom><TD align=left colSpan=5> 4. Once cooled, stuff this filling into the spring roll wrappers and seal with flour paste.</TD></TR><TR vAlign=bottom><TD align=left colSpan=5> 5. Fry spring rolls in hot oil until golden brown and drain. Served hot with plum sauce.</TD></TR><TR vAlign=bottom><TD align=right colSpan=5 height=67><TABLE width=550><TBODY><TR><TD width=136 rowSpan=2>http://www.mcdang.com/eng/Thaicuisine/Pic/th3_3.jpg</TD><TD width=397>Tips.- </TD></TR><TR><TD width=397> This dish originates in Vietnam and the dipping sauces vary from region to region. Most likely the sauce that you would easily find in your country is plum sauce which comes bottled and ready made. Should the plum sauce be too sweet and not spicy enough simply warm it up and add a little vinegar with chopped hot chili peppers.
</TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE>ที่มา : mcdang.com
</TD><TD width=131>http://www.mcdang.com/eng/Thaicuisine/Pic/th3_2.jpg
</TD></TR></TBODY></TABLE></TD></TR><TR vAlign=bottom><TD align=left colSpan=5> INGREDIENTS : </TD></TR><TR vAlign=bottom><TD align=left width=204> Spring roll wrappers </TD><TD align=middle width=52 colSpan=-5>12</TD><TD align=middle width=35 colSpan=-5>oz.</TD><TD vAlign=center align=right width=239 colSpan=-4 rowSpan=13>http://www.mcdang.com/eng/Thaicuisine/Pic/th3.jpg</TD></TR><TR vAlign=bottom><TD align=left width=204> Ground pork </TD><TD align=middle width=52 colSpan=-5>1</TD><TD align=middle width=35 colSpan=-5>cup</TD></TR><TR vAlign=bottom><TD align=left width=204> Egg </TD><TD align=middle width=52 colSpan=-5>1</TD><TD align=middle width=35 colSpan=-5>whole</TD></TR><TR vAlign=bottom><TD align=left width=204> Mung bean noodle </TD><TD align=middle width=52 colSpan=-5> </TD><TD align=middle width=35 colSpan=-5> </TD></TR><TR vAlign=bottom><TD align=left width=204> (or beanthread) </TD><TD align=middle width=52 colSpan=-5>2</TD><TD align=middle width=35 colSpan=-5>oz.</TD></TR><TR vAlign=bottom><TD align=left width=204> Green cabbage, sliced thin </TD><TD align=middle width=52 colSpan=-5>1</TD><TD align=middle width=35 colSpan=-5>cup</TD></TR><TR vAlign=bottom><TD align=left width=204> Bean sprouts </TD><TD align=middle width=52 colSpan=-5>1</TD><TD align=middle width=35 colSpan=-5>cup</TD></TR><TR vAlign=bottom><TD align=left width=204> Garlic, chopped </TD><TD align=middle width=52 colSpan=-5>1</TD><TD align=middle width=35 colSpan=-5>tbsp.</TD></TR><TR vAlign=bottom><TD align=left width=204> Flour and water paste </TD><TD style="vnd: d-mmm" align=middle width=52 colSpan=-5>1/2</TD><TD align=middle width=35 colSpan=-5>cup</TD></TR><TR vAlign=bottom><TD align=left width=204> Ground pepper </TD><TD align=middle width=52 colSpan=-5>1 - 2</TD><TD align=middle width=35 colSpan=-5>tsp.</TD></TR><TR vAlign=bottom><TD align=left width=204> Soy Sauce </TD><TD align=middle width=52 colSpan=-5>2</TD><TD align=middle width=35 colSpan=-5>tbsp.</TD></TR><TR vAlign=bottom><TD align=left width=204> Frying oil </TD><TD align=middle width=52 colSpan=-5>4</TD><TD align=middle width=35 colSpan=-5>cups.</TD></TR><TR vAlign=bottom><TD align=left colSpan=3> (4 servings) </TD></TR><TR vAlign=bottom><TD align=right colSpan=5> </TD></TR><TR vAlign=bottom><TD align=left colSpan=5> 1. Soak the beanthread in water until soft, drain and cut into short lengths. </TD></TR><TR vAlign=bottom><TD align=left colSpan=5> 2. Mix together ground pork, egg, cabbage, bean sprouts, ground pepper, soy sauce and beanthread and put aside. </TD></TR><TR vAlign=bottom><TD align=left colSpan=5> 3. In a pan heat up a little oil and fry the chopped garlic until aromatic, then add the mixture and fry until cooked and well seasoned. Take this mixture off heat and allow to cool. </TD></TR><TR vAlign=bottom><TD align=left colSpan=5> 4. Once cooled, stuff this filling into the spring roll wrappers and seal with flour paste.</TD></TR><TR vAlign=bottom><TD align=left colSpan=5> 5. Fry spring rolls in hot oil until golden brown and drain. Served hot with plum sauce.</TD></TR><TR vAlign=bottom><TD align=right colSpan=5 height=67><TABLE width=550><TBODY><TR><TD width=136 rowSpan=2>http://www.mcdang.com/eng/Thaicuisine/Pic/th3_3.jpg</TD><TD width=397>Tips.- </TD></TR><TR><TD width=397> This dish originates in Vietnam and the dipping sauces vary from region to region. Most likely the sauce that you would easily find in your country is plum sauce which comes bottled and ready made. Should the plum sauce be too sweet and not spicy enough simply warm it up and add a little vinegar with chopped hot chili peppers.
</TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE>ที่มา : mcdang.com