Singapore Sling & Spring Rolls. Bring it on!
Singapore Sling anyone? Why not? Extra tasty with some Spring Rolls.
3 tablespoon Gin
2 tablespoon lime juice
2 teaspoon sugar syrup (1/4 cup sugar, 1/4 cup water, bring to boil stirring till sugar dissolved)
4 tablespoon soda water
3 teaspoon cherry brandy or kirsch
Pour the gin, lime juice, syrup and brandy into a cocktail shaker with ice cubes and shake.
Strain into high ball glass filled with ice cubes.
Top up with soda water. Garnish with lemon and cherry if wish.
Singapore Spring Rolls
1 pkt of small spring roll wrappers (50 sheets)
3 spring onions, white and green parts chopped separately
2 tbls of olive oil
1 garlic clove, crushed
1 tbls fresh ginger, grated
½ bunch coriander, stems and leaves chopped finely
1 tbls Thai yellow curry paste
½ cup of firm tofu, diced
1 carrot, diced
1 red potato, diced (optional)
1 tbls fish sauce
1 tbls kecap manis or tamari
1 tsp sesame oil1cup bean thread vermicelli, soaked in hot water, drained and chopped
Sauté white parts of the spring onions in the olive oil with the garlic, ginger and coriander stems for about one minute. Add the curry paste and keep stirring until paste starts to stick to pan. Add about 1 tbsp of water to create a paste. Now add the tofu, carrot and potato. Stir to coat the veggies in the paste. Now add the sauces and sesame oil and keep cooking gently until the veggies are tender – about 2 minutes. Finally add the noodles, coriander leaves and cabbage. Stir well. Taste and adjust seasoning if necessary.Peel the wrappers individually and cross over each other so you have a pile of cross-crossed wrappers place them on a clean surface. Put about 1 heaped teaspoon of mixture on each wrapper and roll up, tucking ends in as you go. Wrap in a second wrapper or they will break. Fry in a non- stick pan with a small amount of oil over a medium heat until they are golden, tuning to brown all sides. Drain and pile.