3 ngu đầu bếp nấu ăn ở nhà cô Bích

Chào các cô, chào thầy và chào các bạn.

Chúng tôi là Thành, Sen và Lý. Vào thứ bảy từ mười giờ đến hai giờ chiều, chúng tôi nấu chả giò ở nhà cô Bích.




Một ngày trước…………..
Chúng tôi đi Tiong Bahru NTUC mua ingredients. After purchasing the ingredients, we went to Lý’s house to wash and steam the prawns.


Ingredients:

chả giò
Rice paper, Egg, Crab meat, Minced pork, Prawn (deshelled), Beansprouts, Black mushroom, Earwood, Dry vermicelli, Carrot (shredded), Cucumber (shredded), Onions (finely chopped), Pepper, Cooking oil

nước chấm:
Lemon juice, Onions (finely chopped), Garlic(finely chopped), Sugar, Fish sauce, Water,Chillies (sliced)

Cooking procedures:

Chả giò
Peel and finely chop the onions and garlics
Shred the crab meat, cucumber and carrots
Deshell the cooked prawns and cut them into small pieces
Soak the vermicelli, earwood, and black mushroom in hot water for 20 minutes, cut them and squeeze out all the water
Place all the ingredients in a large mixing bowl and add pepper (picture as shown below)
Dip the rice paper in a bowl of water and place it on a plate
Place three spoonful of ingredients in the middle of the paper and rolled tightly
Fill the wok with cooking oil and fry the spring roll until it turns golden brown
Place the springroll on tissue roll to remove excess oil before serving

Nước chấm
Squeeze the lemon
Finely chop the onions, garlics and chillies and add into the freshly squeezed lemon juice
Add fish sauce, sugar and water accordingly into the mixture and adjust to the right taste

Garnishing:
Cut the cherry tomatoes into half
Alternate the halved cherry tomato and chilli around the plate
Place the hibiscus flowers at the centre of the plate


This was the end product of our fried spring rolls. Doesn't it look super delicious? However cooking this dish was quite a challenging task because we were only given one hour to finish everything. With our team spirit, everything went fast until the 1st spring roll was throw into the sizzling hot fying pan! The spring roll EXPLODED and oil splashed everywhere. Then we realised our wrapping was too lose and we had to re-wrap every single spring roll. As for the dipping sauce, we mixed according to our own local taste. In the end it turned out to be more like Thai sweet chili sauce than Vietnamese sauce. When các cô took a bite of it, immediately they turned into red fire blowing dragon because it was too spicy. But 3 of us like the sauce a lot. One thing to be happy after a long hard work was, our dish was the first to finish after 1 minute. Obviously preparing 22 spring rolls were not enough and poor us, 3 of us only share 1 spring roll. Chán quá.