Friday, November 4, 2011

SUMMER ROLL DEMO AND MAKE AND TAKE SESSION

The So Duck Soup Nutritarians (hey, I kinda like that name!) just had their first food demo/make and take of (tan-ta-da-dan -- SUMMER ROLLS! And because we believe in empowering our official members, we had Big Spazz, of The Rubber Slipper Contessa and Big Spazz, doing the demo. Oh, and he is GOOD! He had a lot of veggies ready to go and he showed us how to place (in the first third) and roll (tight and then fold the ends in and then roll some more). One of the main things we learned is that you can put anything you want to in summer rolls.  
Please be forgiving on my video skills. Ken was starting and I was fumbling to get my iPhone out while trying to make my way towards the front. And in the interest of getting this up asap (because our challengers who couldn't make it insisted that I hurry!) I did absolutely NO editing. 


People brought a wide variety of veggies to put in their summer rolls, including: mint, thai basil, cilantro, shiitake mushrooms (presoaked and some marinated in vegetarian stir fry sauce), bean sprouts (some blanched, some not), alfalfa sprouts, julienned carrots and cucumbers, lettuce, avocado, tofu,  green onion sliced thinly).  A key ingredient is the rice paper.  Hard to make summer rolls without them! Oh and sauces! Oh yes. Some used a soybean sauce that was bought in an Asian store in Hilo town, others used the vegetarian stir fry sauce (a great substitute for oyster sauce), and scroll down below for a most delicious and easy to make peanut sauce (Our hostess made a big batch and it was wiped out by the time the last person left).

There were about 4 main areas that were set up for the participants. And while some ingredients were provided for them, they brought most of everything else, including cutting boards, knives, plates and containers to take home their rolls. Oh and they made rolls! But it wasn't just the wonderful opportunity to learn how to make summer rolls (a great dish for nutritarians), it was more the fellowship and conversations that were going on with everyone who came. THAT is what made it so special! MAHALO NUI to everyone who participated and a SPECIAL mahalo to our wonderful hostess and the best Zumba instructor in town, Kanani De Sa. She and her 'ohana are so supportive and full of ALOHA!!

Shiitake mushrooms add a nice "meatiness" to the summer rolls

Someone did a GREAT job cutting carrots!

Rubber Slipper Contessa prepping thai basil

Sharlene is a wonderful sous chef AND dishwasher! And an unofficial member of our group

Merle and her husband were the first to finish. They were on task and focused, as always.

Two Jans

Big Spazz was also the big LOSER (in a good way) during our last challenge

Galen is quite the chef himself and we are hoping that he and his wife will be our next featured demo-ers

Made by our hostess

Our beautiful hostess and her son with their plated summer roll

Okay I think she's happy to be here!


This group was quite talkative and quite productive 
Ku'uipo and Jonah - So glad they joined us!
Vegan Peanut Sauce
Ingredients:
  • 1/4 cup peanut butter (unsalted, no added sugar)
  • 1/4 cup water
  • 2 Tablespoons soy sauce
  • 2 Tablespoons lime juice
  • 2 cloves garlic, minced and crushed
  • 2 Tablespoons rice vinegar
Preparation:
Combine all ingredients in a saucepan over low heat (mixture will become easy to combine as peanut butter melts). Continue stirring over low heat until ingredients are combined and mixture is smooth and creamy. Recipe is perfect as it is, but you may want to thin it out with a bit more water, depending on what you're using it for. If you like your sauce sweeter, add some date syrup.

Next get together: desserts!

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