The origin of Guacamole is Mexican and the name comes from the Aztec word Ahuacamolli, from Ahuacatl (="avocado") + molli (="sauce").
According to the traditional method of preparing Guacamole the use of a "molcajete" is expected. Molcajete is a typical Mexican mortar made from the lava stone used to prepare Guacamole and other sauces.
Smashing avocado with a fork is, let's say, a modern way of preparing this delicious dip.
INGREDIENTS:
Servings: 4
1 ripe avocado
1/2 lime juice
1/2 small onion
1 small garlic clove
1 medium tomato
fresh cilantro (coriander)
chilli
salt
EVO oil
1. Choose a ripe avocado for this dish.
Note: A ripe avocado has green skin and it's quite soft while gently pressing over the skin. If it's not ripe enough, put avocado in a paper bag with an apple or a banana to get ripe faster...
2. Cut avocado in halves and remove the seed.
Note: If it's difficult to remove the seed, make a sharp cut with a big knife over the seed and keep the knife blade framed inside, then twist the blade, in this manner you will easily remove the seed out.
3. Peel avocado or just remove the pulp out of the skin with a spoon.
4. In a medium bowl, use a fork to mash the avocado pulp, but leave the pulp with some chunks: we don't need avocado to become a puree.
5. Squeeze some lime juice over the mashed avocado to protect it from darkening.
6. Chop onion very finely.
7. Cut tomato in tiny cubes.
8. Chop fresh coriander leaves finely.
9. Squeeze a garlic clove with a garlic squeezer and add it to the mashed avocado.
10. Add onion, tomato and coriander to the mashed avocado and stir.
11. Add salt and chilli and stir again.
12. Serve the dish accompanied with the tortilla chips.
¡Buen provecho!
Fresh and crispy, this dish is really low-cal. And for those who never tried fresh coriander, it will become a discovery... Coriander is also called cilantro or chinese parsley, it help digestion and has a fresh taste.
Vietnamese rolls are not fried as the famous Spring rolls, their rice wraps are just soaked in hot water for half a minute before stuffing them.
INGREDIENTS:
Servings:4
8 rice wraps for spring rolls
1-2 salad leaves
1 handful soy sprouts
1 carrot
16 shrimps
50g soy (glass) noodles
fresh basil
fresh parsley
fresh coriander
fresh mint
Sauce:
1 tbs rice vinegar
3 tbs Mirin (1teaspoon sugar)
4 tbs fish sauce
1 garlic clove
fresh basil
fresh parsley
fresh coriander
fresh mint
chilli
Note: Try to get all the herbs (especially fresh green coriander) and the taste will be very rich.
1. Shred a small carrot.
2. Cut salad leaves into 0.5-1cm wide stripes.
3. Cook soy "glass" noodles as it is indicated on the package, it might be about 5 minutes boiling.
4. Chop the herbs finely.
5. Mix carrot, salad, soy beans sprouts, herbs and glass noodles. Don't season.
6. Grill, boil, steam or any kind cook the shrimps.
7. Heat some water to boiling, pour it in a large bowl and soak the rice wraps for 30 seconds one at a time.
8. Remove the wrap out of the water carefully and place it over a chopping board.
9. Put some vegetable mix in a corner and two shrimps over the vegetables.
10. Roll the wrap "a spring roll" style. You may check how to wrap the roll HERE.
11. Repeat with all the rolls and put them on a plate not very near one to another, they may stick to each other if you put them too tight.
12. To prepare the sauce, chop all the herbs and squeeze one garlic clove.
13. In a small bowl mix herbs, garlic, chilli to your liking, rice vinegar, fish sauce and Mirin.
Note: I use Mirin as it's easier to use in such a sauce but originally some palm sugar is used.
Note: The taste should be a perfect combination of Spicy+Salty+Sweet+Sour....
Advise: Try this sauce with a steak....
14. Serve two rolls per portion and a tiny bowl full of aromatic sauce for dipping.
Ăn ngon nhé...
ENJOY !!!
1/2 lime juice
