DIY Cookies
1. Take out the dough and place and thaw at room temperature.
2. Knead the dough slightly to make it easier to shape.
3. Distribute the dough evenly into 12 equal portions (about 40g each), and knead them into small balls.
4. Use your fingers to squash or squeeze the ball into various shapes you like (the dough should not be too thick, otherwise it will be easier to bake and not cooked~).
5. Preheat the oven to 155(.C)
6. Distribute the kneaded dough evenly on the baking tray, leaving a certain distance between the dough (the dough will expand and become larger during the baking process, and the distance will stick together if it is too close).
7. Put the baking tray into the preheated oven and bake for about 6 minutes.
8. Take the baked cookies out of the oven and place them at room temperature to cool down (the freshly baked biscuits are fragile and may break when picked up directly~). After 5 minutes they are ready to serve!
P/s: The cookie dough can be eaten raw~
DIY Spring Rolls
INGREDIENTS:
• Vietnamese Tofu, Teriyaki Tempeh, or Spiced Omnipork (Omnipork should be frozen) • Lettuce • Pickled daikon and carrot • Cucumber • Cilantro and Thai Basil • Lime • Sriracha Mayo
INSTRUCTIONS:
1. Bring 1000ml of water to a boil. Soak noodles in fresh water for 5 minutes. When the water boils, add noodles and cook for 7 minutes. Drain and rinse them under cool water. Drain the excess water and toss with 1 tsp oil. Set aside until you are ready to roll.
2. Wash the fresh veggies and herbs. Spin or gently pat dry.
Slice the cucumbers into thin strips..
3. Bake or pan fry proteins
(NOTE: Omnipork is best cooked in a pan; do not thaw before cooking)
Oven - Pre-heat oven to 170degrees. Cover baking sheet with a thin layer of oil and place tofu and tempeh on the sheet in a single layer. Bake for 15 minutes and flip. Continue baking for 5 minutes or until slightly browned.
Pan - Heat non-stick pan over medium heat. Add 1 tsp of oil. Remove tofu and tempeh from marinating liquid and place in a single layer in the hot pan. Cook on one side for 3-4 minutes. Flip and cook for 2-3 minutes until browned.
Cook Omnipork by itself following the same directions as the tofu and tempeh.
4. Add about 3 cm of water to a shallow pan or bowl wide enough to fit the diameter of a rice paper. Fold a lint-free tea towel in half and place it next to the dish.
5. Dip half of one rice paper in the water, then rotate it, dipping the other side. Make sure the water touches all the rice paper. Place the rice paper on a flat plate (don’t leave it to soak!).
6. Place two lettuce leaves in the lower 1/3 of the rice paper closest to you. Leave about 2 cm on each side.
Layer a small handful of the cooked rice noodles, pickled carrots and daikon, 1 to 2 cucumber slices, bean sprouts, shallots, herbs, and the protein (if tofu use two slice, otherwise one slice tempeh or Omnipork)
7. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides over to the middle. Then roll it up.
8. Take out the sriracha mayo for dipping sauce, squeeze lime on top and enjoy!