August 2, 2005

I Said I Hated The Beach, But...

I'm hooked on beach volleyball now. I played it for the first time yesterday at Ashbridges Bay and it was so much fun. The only icky part was falling a bunch of times and getting sand stuck to my sweaty back. Played in the water, played some frisbee... good times :) After the beach, Christian came over and we made Vietnamese Beef and Herb Rice Paper Rolls for dinner. They turned out pretty well, but I forgot to take my food picture! The recipe is in the 'continue reading' section for anyone who's interested.

Hm, what else happened over the past 2 weeks? Went to the controller.controller concert at Lee's Palace, Summerlicious dinner at Innocenti, watched Kid Koala at Harbourfront's Dim Sum Festival (he was soooo amazing), watched Charlie and the Chocolate Factory on IMAX, Justine's b-day at Windy O'Neil's, lunched with Nelson on a stay from HK, BBT'd with San, Tony and Chris, casted a model for a fashion shoot, played at Centreville on Centre Island on Saturday (where I won a stuffed toy for both myself and Christian :P), went to the driving range on Sunday and had an evening of foosball competitions, and beach bummed yesterday. Whew.

Now back to learning how to Flash.

Vietnamese Beef and Herb Rice Paper Rolls

1 stalk lemon grass
2 shallots, sliced
1 medium onion, finely sliced
2 cloves garlic, minced
1 tablespoon sugar
1 tablespoon fish or soy sauce
1 teaspoon sesame oil
1/4 teaspoon ground black pepper
1 tablespoon sesame seeds
500 g sirloin or fillet steak
1 tablespoon oil
12 rice paper wrappers
12 lettuce leaves, washed and dried
30 g mint leaves
20 g fresh coriander (cilantro) leaves

Other suggested veggies:
cucumber, bell peppers, bean sprouts, carrots

1. Cut off the thick bottom one-third of the lemon grass stalk. Discard the rest. Blend the lemon grass, shallots, garlic and sugar to a smooth paste. Add some fish/soy sauce if the mixture gets too dry.

2. Transfer to a bowl then add the remaining fish/soy sauce, sesame oil, pepper, sesame seeds, onion and beef. Set aside to marinate for 1 hour.

3. Heat the oil in a frying pan. Pan-fry the meat on very high heat for 1-2 minutes on each side, or until done to taste. (Instead of pan-frying, you can barbeque the beef on a table-top grill greased with oil.)

4. Transfer to a plate to cool. Once the meat has cooled, slice thinly.

5. Dip 1 sheet of rice paper in a bowl of warm water for 3-4 seconds. Remove and place on a tea towel, smoothing the rice paper with your fingers.

6. Place 1 lettuce leaf on each sheet.

7. Add some beef, mint, coriander leaves, and other vegetables you prefer. Fold one end over the filling, then fold the sides, and roll up tightly, pressing to seal.

8. Cut in half and place on a serving plate.

Repeat until all the ingredients are used up. Make sure the rolls do not touch each other or they will stick. Serve with Vietnamese Dipping Sauce.

Makes 12 rolls.

Posted by mich at August 2, 2005 11:12 PM
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