DIY Painting Sneakers

U can design them to be unique :)

Khmer Krom vegetarian spring roll

Crispy vegetables spring roll with tofu, taro root, cabbage and carrot is very delicious. Khmer Krom vegetarian spring roll is so good that most my friends can’t tell it made without meat.
• Ingredients :
  • 2 Cups already shredded taro root
  • 2 Cups already shredded carrot
  • 1 Package 12 oz fried tofu, julienne
  • 1 Cup chopped yellow onion
  • 4 Cloves garlic, minced
  • 2 Cups already shredded cabbage
  • 1 Tablespoon sugar
  • 1 Tablespoon soy sauce
  • ¼ Teaspoon black pepper
  • ½ Cup water
  • 1 Tablespoon cornstarch
  • 1 Package 25 pieces spring roll shells
  • 6 Cups vegetable oil for deep fry spring roll
• Procedures : 
  Mixed shredded taro root and carrot in a large mixing bowl, and use your palms to squeezes out all it liquid then put it back in the bowl, add tofu, onion, garlic and cabbage, mixed well.
  Seasoning with sugar, soy sauce and black pepper, mixed well and set it a side.
  In a small bowl, mixed water with cornstarch together, mix well and set a side.
  Gentle pulls out each spring roll shell to separate from other shell.
  Lay one sheet flat on a cutting board or plate, spoon mix vegetables and put on 1/3 of the shell.
  Wrap the vegetables filling in spring roll shell, roll it tight and seal the end with cornstarch water, continue make spring roll till filling gone. Note: If you haven’t made spring roll before, look at the back of spring roll pastry package, it has illustrated instruction for you to follow.
  Heat 6 cups vegetable oil in high temperature.
  When oil is hot, deep fried spring roll till crispy golden brown.
  Removed spring roll from hot oil and put on a plate covered with paper towel to drained oil.
  Serve hot with sweet soy sauce, or with rice noodle and vegetarian fish sauce. 

Poat Dot - Cambodian Grilled Corn

Poat Dot - Cambodian Grilled Corn

INGREDIENTS:

* 6 ears corn, silk removed and husked pulled back and tied to form a handle
* 2 Tablespoons fish sauce
* 1 Tablespoon water
* 1 1/2 Tablespoon palm sugar (can substitute regular sugar)
* 1 teaspoon salt
* 1 hot red chile pepper, seeded and minced
* small bunch scallions, thinly sliced
* 1 Tablespoon vegetable oil

DIRECTIONS:

In a large stockpot, bring several inches water to a boil over high heat and then add the corn. When the water returns to a boil, cook for another 5 minutes. Remove with tongs and drain off excess water. Remove to a plate and pat dry.

Over an open gas-stove flame char one of the ears of corn, rotating it every so often until slightly blackened on all sides. Remove to a serving platter and repeat with the remaining ears of corn.

Combine the fish sauce, water, palm sugar, salt, chile pepper and scallions in a small bowl and stir until the palm sugar is dissolved.

Heat the vegetable oil in a small saucepan over medium-high heat. Add the fish sauce mixture, bring to a boil and let simmer until the sauce has thickened slightly.

Remove from heat and brush the mixture over the corn. Serve immediately.

Note: Feel free to prepare the corn on the grill or just use steamed corn. Above is the method I use when I want the taste of grilled corn but don't have access to a grill.