This rice is absolutely forking delicious and a completely original recipe by me! I was inspired by the flavors of Thai Stuffed Leaves called Miang Kum. I also had these Limquats and wanted to create something special with them. I remembered from eating Miang Kum how wonderful the whole lime pieces were. Normally I forking hate whole pieces of lime or lemon but with certain flavors they are magical and are like fireworks in your mouth.

Ingredients and directions

 

1 chopped Limequat (small chop)

1/4 C. Chopped Red Onion

1 Thai Chili Fine Chopped

2 T grated ginger (I clean and freeze mine so it’s easy to grate)

1/2 C. Toasted Plain Coconut

1/4 C. Toasted Cashews rough chop

Set all this aside

For a sauce you pour on the rice you need

8 oz. of pitted dates chopped

2 T. Grated Red Onion

1 Cup water

1 teaspoon anchovy paste

Cook this up in a sauce pan

For about 5 minutes on medium high heat till it looks like it’s sort of coming together and set aside.

Prepare 3 cups of cooked rice. ( I used Pink Madagascar)

Stir in cold ingredients then stir in sauce from your sauce pan. Stir till mixed and serve with a few leaves of spinach. (I used heirloom red spinach)

This is forking delicious!

 

 

The recipe for the Grilled Beef Rolls with Nuoc Cham Dipping Sauce  is by Chef Andrew Zimmern and was published in Food and Wine Magizine.  The recipe is very easy to make and is a wonderful refreshing light snack or meal when you serve it in a Summer Roll or is delicious as is as an appetizer.

Grilled Beef Rolls

2 lbs. Ground Sirloin

3 Garlic Cloves Minced

3 Tablespoons Tomato Paste

2 Tablespoons Cornstarch

2 Tablespoons Soy Sauce

2 Tablespoons Rice Wine or Sherry

1 Tablespoon Asian Fish Sauce

1 Tablespoon Sambal or other Asian Chili Sauce

1 Tablespoon Sugar

1 teaspoon freshly ground pepper

40 jarred brined – drained-rinsed and patted dry Grape leaves

Vegetable or peanut oil for grilling

I made this recipe twice and the first time didn’t have fish sauce so I substituted some minced anchovies and really forking liked it. This 2nd time I made it I used Red Boat Fish Sauce that’s made of anchovies but different with bells and whistles as fish sauce is. I made one sample to see how it taste. I don’t know why but when I used the fish sauce I didn’t  like the bitterness and found the flavor too strong and added about an inch of fresh grated ginger and 3 additional tablespoons of sugar the second time I made them to balance out the taste.

 

(Be Cool and pretend you don’t notice I rolled the example the wrong way. I was on a roll and didn’t forking feel like photoing more. It worked and still was good.) The best way are grape veins inside.

Directions just combine ingredients.  Place a small cigar shape of meat in grape leaf near stem, fold sides over meat and roll up in a mini burrito shape. You can grill them but for me they will fall threw the grill so I just roasted them off on a covered pan in the over at 350 for about 15 minutes.

(I rolled most of them right I think I only forking rolled two of them wrong)

I made a bunch and froze all but what I would eat in the next two days.

Then I put them in Summer Type Rolls. I used lettuce, Carrots, Zucchini and Mint.

I soaked the Rice Paper in warm water for a couple seconds till it softened.

 

I rolled them just like the leaves.

 

My Companion doesn’t care for Nuoc Cham Dipping Sauce so I made a simple dipping sauce of combination of Sambal with Peanut Butter and water.