He aprovechado al publicar esta receta para hacer mis primeros "pinitos" aplicando alguna cosita de lo aprendido en el curso Scrapbooking: crea elementos con Photoshop. Este es un curso impartido por la fabulosa Meisi en la escuela de Jackie Rueda. Sólo tengo palabras bonitas para Meisi, por explicar todas las cositas con unos vídeos tan amenos. Que con una voz suave y dando detalles de todo hace que lo que inicialmente parece complicadísimo se convierta en algo más que fácil.
I want to show you my first food photography photo using some things that I learned this month in the online course Scrapbooking: creating elements with Photoshop. This course is tutored by the fabulous Meisi of the school of Jackie Rueda. I only have nice words for Meisi: she explains everything by using very animated videos. What seems very complex at first sight, gets really easy while she explains it into the deepest detail, with her soft voice.
I want to show you my first food photography photo using some things that I learned this month in the online course Scrapbooking: creating elements with Photoshop. This course is tutored by the fabulous Meisi of the school of Jackie Rueda. I only have nice words for Meisi: she explains everything by using very animated videos. What seems very complex at first sight, gets really easy while she explains it into the deepest detail, with her soft voice.
Ahora al detalle con la receta de este mes. Me encantan los espárragos, ya sean en sopas, cremas o a la plancha, pero en esta ocasión quería ponerle un toque más. Así que aquí tenéis mi transformación de los rollitos vietnamitas!
Now, straight to the point: my recipe of this month. I love asparagus, in soups, creams and even grilled, but for this occasion I wanted do something differently. So, this is my interpretation of Vietnamese rolls!
Now, straight to the point: my recipe of this month. I love asparagus, in soups, creams and even grilled, but for this occasion I wanted do something differently. So, this is my interpretation of Vietnamese rolls!
Ingredientes (para 3 rollitos):
3 obleas de arroz
25g fideos de arroz vermicelli
3 gambas grandes cocidas y peladas
3 puntas de espárragos trigueros
12 brotes de soja germinada
1 lima
3 hojas de cilantro
3 hojas de hierbabuena
una pizca de sal
1cucharada pequeña de vinagre de arroz
1cucharada soperas de salsa de soja
1cucharada pequeña salsa de pescado
Ingredients (for 3 rolls):
3 rice wafers
25g of vermicelli rice noodles
3 cooked and peeled prawns
3 tips of green asparagus
12 germinated soybeans
1 lime
3 leaves of coriander
3 leaves of peppermint
a little bit of salt
1 little spoon of rice vinegar
1 soup spoon of soy sauce
1 little spoon of fish sauce
Ingredients (for 3 rolls):
3 rice wafers
25g of vermicelli rice noodles
3 cooked and peeled prawns
3 tips of green asparagus
12 germinated soybeans
1 lime
3 leaves of coriander
3 leaves of peppermint
a little bit of salt
1 little spoon of rice vinegar
1 soup spoon of soy sauce
1 little spoon of fish sauce
Preparación:
1. En un cazo con un poco de agua hervir las puntas de los espárragos hasta que estén al dente.
2. En un bowl poner agua hirviendo y poner a remojar los fideos de arroz durante unos cinco minutos.
3. Remojar una oblea de arroz en agua caliente para que se ablande y colocarla encima de un trapo húmedo. Esto es importante para poder enrollar bien los rollitos.
4. Colocar unos cuantos fideos de arroz, una gamba, una punta de espárrago, cuatro brotes de soja, una hoja de hierbabuena, una de cilantro, una pizca de sal y un chorrito de lima. Doblar tres de los bordes de la oblea y enrollar.
5. Preparar la salsa para poder mojar los rollitos: en un bowl pequeño mezclar la salsa de soja, la salsa de pescado, el vinagre de arroz y un chorrito de zumo de lima.
Preparation:
1. Boil the tips of the asparagus in a little bit of water until they are 'al dente'.
2. Put boiled water in a bowl and soak the noodles for about five minutes.
3. Soak one rice wafer in boiling water until it gets soft and put it in a damp cloth. It is important to roll the rolls well.
4. Put some noodles, one prawn, one tip of a green asparagus, four soybeans, one leaf of peppermint, one of coriander, a little bit of salt and a some lime juice on the top. Fold three corners of the wafer and then roll it.
5. Make the dip sauce for the rolls: mix the soy sauce, the fish sauce, the rice vinegar and the lime juice in a little bowl.
Preparation:
1. Boil the tips of the asparagus in a little bit of water until they are 'al dente'.
2. Put boiled water in a bowl and soak the noodles for about five minutes.
3. Soak one rice wafer in boiling water until it gets soft and put it in a damp cloth. It is important to roll the rolls well.
4. Put some noodles, one prawn, one tip of a green asparagus, four soybeans, one leaf of peppermint, one of coriander, a little bit of salt and a some lime juice on the top. Fold three corners of the wafer and then roll it.
5. Make the dip sauce for the rolls: mix the soy sauce, the fish sauce, the rice vinegar and the lime juice in a little bowl.
Nota: este es un plato que se debe servir caliente. Si no se pueden preparar y comer, es preferible que antes de comer se frían en aceite de girasol o de soja bien caliente.
Note: this is a hot dish. If you can't eat it immediately after preparation, we recommend you to fry it in sunflower or soy oil, just before you eat it.http://meisicursos.com/
Note: this is a hot dish. If you can't eat it immediately after preparation, we recommend you to fry it in sunflower or soy oil, just before you eat it.http://meisicursos.com/
