Happy meal: Bibimbap

Many thanks to T’s photography, he did a great job!

I always believe bibimbap is a very happy meal, not those individual pot , but one big clay pot. Friends are all sitting around, having the same dish. Kinda like hot pot, but you don't have to be busy with put stuffs in and take them out. You can just hold your bowl , chewing slowly, enjoying each single bite : p

Gaogao' bibimbao:
Top left corner: Julienne carrot, and MuEr( Black one, I guess sK never had it before)
shii-take( bummer, sK doesn't eat it) , sauce is oyster sauce

Bottom left corner: spinach , sesame oil

Top right corner: teriyaki beef

Bottom right corner: zucchini, shrimp , garlic

And we actually put three eggs on top , one egg/per person







PS: E doesn't like this vertical one, but this one impressed me more when I was looking at those pics from the camera’s LCD.
Let me just try something differently~~

Cook with care: gaogao' Chicken noodle soup

sK likes regular things, not too much fancy, solid color shirts, Converse classic version, original flavor special K, vanilla ice cream; and the most amazing part is sK just is able to get your great food only using salt and pepper. So there is no reason sK doesn’t like chicken noodle soup.

I never had chicken noodle soup from stores, because they never look delicious for me. So let me just make my own. The first time was for sK( so the was second time), it was unacceptable to use chicken stock for stores. so I made my own chicken stock, and the chicken has to be Cornish game hen.
The stock recipe is from foodnetworks, all normal stuffs:
garlic, onion, carrot, celery , turnip (only a little) and ginger(inspired from Chinese soup)
and thyme(amazing!) , not too much water and we have to make sure there is enough flavor there.
1.5-2 hrs, chicken will be very very tender (the lovely part of Cornish hen is even chicken breast meat is never dry) Take the chicken out , throw away the skin and shred the meat very very thin.
Drain the stock, discard those vegetable.
Now it's time for chicken noodle soup. Noodle is home-made egg noodle, egg -noodle can keep firm even soak in soup. I use those big pieces ones

Oliver oil +minced garlice+onion+carrot+celery, stir fried for a lit
Add my own stock, after it starts to boil, add noodle and thyme(again: p)
After noodle is cooked well, add shredded chicken and cooked shrimp.
Garnish with fresh parsley ( It is actually celery leaves in the picture)
Very delicious and hearty, all nature flavor!
PS: I also will cook noodle in chicken stock separately, add them into soup afterwards. it depends on how much water do you want in your soup.
I think it is one of the simplest food that everyone can make, nothing fancy and complicated, as long as you do it with care, you can make the most delicious chicken noodle soup in the world

Beauty of Thyme

Sorry, no photography.
I started to appreciate thyme since I made that Roast pepper, fennel, crispy prosciutto with parsley, thyme dressing, I didn't know fresh thyme is so great.
So tonight, I stir-fried asparagus with sweet pea, prosciutto with thyme , noting else, come out very good. Especially when sweet pea and thyme get together.
Thyme's aroma is very intense, actually last night, I used basil with sweet pea and asparagus , but not too much basil taste. I think basil is better for cold salad( like that cranberries pecan couscous, after added basil, it brings up all flavors).

Asparagus with Sweet Pea, Prosciutto, Tomato, Basil

They are just something I have by hand. Tomato is from bruschetta, which is not necessary, I added them for color :p

Pan fried prosciutto, add shallot, spring onion, after a while add sweat pea, afte a while asparagus(already boiled) Basil , Done! Asparagus has to be scrispy.

I like the sweet pea with prosciutto so much. Actually it is sK that let me know it. My first bite of prosciutto was from sK-made tomato-mozzarella-basil-prosciutto salad.

I think that was also my first try of sK' cooking.........

Starbuck Adventure: Coffee Rubbed Bone-in Rib-Eye

(PS: it is not burned!!)
I have read many recipes about coffee rub, it's so interesting, it's something that I am not able to imagine, so I must have a try to know how it tasteS like.

Using a recipe from foodnetwork, basically besiedes Ground Coffee,

Chill powder, paprika----so it is spicy, I was afraid too spicy, so less chili powder, more paprika

Coriandor

Sugar

Groun ginger

Oregona

Dry mustard( I don't have that by hand, going to get some and mix in later)

Fresh ground pepper

Salt

I was so nervous, because it smells OK after mixed them together.

When I cooked it using my GRIDDLE, it sent out a lot of smoke, I think it was from coffee, or from smoke paprika, I don't know but it is actually like a smoker!

I used thermometer, 130F or so .

I know it sounds horrible for sK, but you know what, there is no coffee's bitter at all but bold, smoky, like a blacken style( it's not burned!) . I like it. But I still want to have another try, because there are too many ingredients, I am afraid the others cover the coffee flavor. so I wll have another try later, with only coffee, salt pepper, so I can know how coffee exactly work here.

My rub:

Safe Choice: Braise Rosemary Zinfandel Beef short rib

I had guests today, I was afraid I would screw it up, so I needed some safe choices. Braise, it only needs TIME, never goes wrong.
Followed a recipe from Bon appetite, I was going to make it for sK, but didn't get a chance. So my guests got the first try.
Brown short rib using my GRIDDLE. In my braise pot, butter, onion, garlic, parsnips ( I couldn’t find it in stores, bummer!, so I uses sweet potato and several radish), rosemary. After all the stuffs get browned, add short ribs, zinfandel ( the whole bottle), beef broth). Oven 350F, 2.5hrs ( I think we did it almost 3 hrs).
After it is done, drain the juice, add starch to make a gravy. That's it all, simple but super savory. See braise is such a good way that actually saves your time. PS: I didn’t taste too much from rosemary, not like thyme, which always uses its aroma to claim itself. Maybe rosemary just doesn’t have intense aroma??

Tomato Chuntey Shrimp with Cilantro Ginger Rice Ball

This time, I was going to use that tomato chuntey sauce to make some seafood, shrimp!
Cut the shrimp from the back but not break it, marinade it the sauce for about half and hour.
Used my awesome griddle to cook it :)

Mix the left marinade sauce with white wine, boiled it until thick.
Rice is still ginger cilantro. This time I used fresh ginger. When E was cutting the ginger, she didn't know it was going to be in the rice, after she knew about that, it almost freaked her out. But after the rice was done, she agreed it was very GINGER :)
PS: I don't have smaller cup to make a smaller rice ball. It is recommended to sever two/three shrimp with one rice ball :) And sK, if we make it, we can just shrimp, rice and sauce, no troubles :) And it is actually a quick meal ~~

Posted two pictures there, because it is kinda difficult to pick up a better one. I will leave it to E and sK to help me make a decision
(This one, I think it was the first one )

Very Herb: Roast pepper, fennel, crispy prosciutto salad

I read several recipes but when I actually made it, I couldn't remember which one I should follow, so I just mixed those ideas in my minds. And It comes out very good again. It is a very warm salad; I believe it will be also good for winter.

Ingredients:
Arugula,
Fennel (very thin sliced)
prosciutto(cooked , crispy)long sweet pepper and small sweet yellow/orange pepper
(pan roasted, cooked in the same pan as prosciutto after taking the prosciutto out,
at the end put in some curly parsley--------parsley always good after heated, but never too long)
Artichoke ( I use canned, but it's actually optional, which is good, since sK doesn't fan it )

Dressing:
Walnut oil (any kind of nutty oil)
Champagne vinegar +sugar or apple cider
Dijon mustard
shallot
Herbs: parsley, thyme

Fresh thyme brings in a very special flavor, going perfect with smoky prosciutto and roast pepper and Fennel.

As for food, I like everything, so the stuffs I like usually can cover what sK likes. But actually there is one exception, prosciutto~~~ (it is a secrete . first time revealed!!) sK prefer to have it uncooked. But I haven't found the beauty of uncooked prosciutto; I still like cooked ones :)

Tomato Chuntey Sauce Chicken with Ginger Cilantro Brown Rice

About the sauce:
Tader joe's tomato chutney. It has cumin, curry spicy in it. I couldn't imagine how it would taste like, just curious, so got it. After I had the first taste of it, I was amazed, it is terrific! Beyond your imagination!
---I know I am not very knowledgeable, haven't had too much Indian food before~~

About the marinade:
I just did it in my way, mixed sauce with ginger, garlic, onion, cumin powder( whatever I have that also is listed in the tag), cut the chicken thigh but not break it, so those cuts can hold more sauce. Also , remember to add some sauce under the skin.

About the chicken:
My chicken had been lying in that terrific marinade for 4 days!!

My original idea:
I made it for my guest on Sunday, but baked it in the oven, broil it to finalize it. It was good, but still not dry enough. I know the best way may be grill or I can let it sit on rank and bake it, but it will take so long. So I was thinking about using pan and then use broil to get the crispy skin afterwards.

The real process ( sK encouraged me to be honest here )
Skin down first, but after I turned it over, I found because the sauce has sugar in it, so the sugar were burned and stick to the skin, very ugly.( Lesson1: sugary sauce is easy to get burned) and I didn't think broil would give me a crispy finish up. So I just threw away the skin. and kinda copied the brick grill way, covered my chicken by a foil , put another pot on it and presses it hard. if i had real heavy bricks, I think I could have my chicken done, but I didn’t. ( Lesson2 bone -in chicken is soooo difficult to be cooked in a pan). So, just broil it.

I remember in an ep of Good eats, he used brick to press the game hen on the grill. sK was wondering if that would make the chicken lose moisture. Now I know it is just great when it is dry, maybe it is only for chicken thigh or tender game hen? Next time, I will use my griddle and real brick! But i have to season it first :(

About the rice:

Very exciting! I read about the ginger rice a while ago in Bon appetite but didn't get chance to have a try. It is simple, just ginger and some butter. But you have to be generous to use 3 inches long ginger( minced of course) to match with 1cup rice. People made review saying that the ginger aroma was full of house; it did smell good but not as people said. Maybe because I didn't use rice cooker, or I was just lazy use fresh crushed ginger from tube instead of fresh ginger??

After rice is done, I wanted to create some colorful effects, so mix hot rice with cilantro leaves. And it came out very very very good. (I almost want to clain ' Cilantro is my second favourite herb!! But it is a tough decision with tarragon there) And since I am fan with ginger+lemon recently, but I was afraid it would go well when serve hot, so just a touch lemon zest as garnish.

About the platter:
The Indian flavor chicken and ginger cilantro rice are really perfect combination. It is a huge surprise.

I think sK will like to cook it with me, this summer, on a T-storm night, not very hot :)

Protecting my eyes: Lemon Ginger Carrot Soup

So tired from work, and my Dad asked about my eyes every time I called him. Yeah, I am afraid too. Honestly, my only memory about ginger carrot soup is from the sample in trader joe's. It was fine. This time, I followed the recipe from epicurious; the other day, when I cooked for my guests, I made a lemon ginger dressing noodle, which turned out every good, so I kinda like the combination of Lemon and Ginger.

This version of carrot soup is very very delicious and refreshing. I think the secret is it doesn't only have carrot and ginger, besides onion and garlic, ginger, it has tomato in it , which brings in sweet. And the highlight is lemon zest. Actually after I added lemon zest to hot soup, I was a little disappointed. But after it got cold, I squeezed in some lemon juice(from recipe) it was fantastic, very refresh!!
So my suggestion is no lemon if serve warm , lemon if serve cold.

And the garnish is also very unexpected. I really don't know what is usually used to garnish carrot ginger soup, and I only have basil leaves, so I just picked up some. But again, it goes great with cold soup~~~

Sadly, sK doesn't like carrot ginger soup. I love basil, so I love basil in any form. But he likes carrots very much, why doesn't he like carrot ginger soup? But it's OK, when it gets really cold, I know he loves my chicken noodel soup ; p

Amazing Combination: Portobella bruschetta

I always can't take good pictures for bruschetta :( and today I have guests , so just did a quick work)

This one is a little bit complicated, but it comes out amazing, my guests almost raved them all.
I should have got some pics of each layer.

( From top to the bottom)
1st, Rosemary Aioli

Mayo
Minced garlic ( It is the feature of Aioli)
Balsamic, -------
Champagne vinegar/rice vinegar, -----------> acid
lemon juice -----
Dijon mustard
Minced Rosemary

2nd layer------Roast red pepper
Roast red pepper, ( I just used the jar, since it was soaked in water, so I used toaster oven(broil) to let the water go away , so it was almost like freshly from char grill :)
Basil
Green onion
Olive oil
You can imagine how beautiful they are after combined together; unfortunately I don't have pictures of it.

3rd Layer---- Caramelized onion
Onion
Balsamic mix ( balsamic, honey, brown sugar, thyme)
Soy sauce ( I used my magic hero, that trader joe's teriyaki sauce, usually it doesn't use soy sauce when do caramelize onion, but I think it adds more flavors

4th Layer---Portobella
Portobella caps
Balsamic mix ( balsamic, honey, brown sugar, thyme) Oil( which I think is very neccessary, the aroma of mushroom can't be sent out without oil)

5th Bread
Brush olive oil.

Assemble them together , put it in the oven until bread is crispy.

Each part is not very impressve if you taste it seperatly. So I was very nervous I would disappoint my guests, but when they are put together, it is so wonderful, unbelieveable.

But the sad part is sK doesn't enjoy mushroom, but I think I can use meat. This one can be transformed to a sandwich or hamburg. Or even use shrimp as a subtitue for mushroom (they have similar texture, I think) Let me try it , some time, for Special K.
------------------------------------------------------------------------------------------
Just thought of an idea, I can use eggs instead of mushroom, beat eggs ( mixed some minced basil), make a small no-cheese omelette. And it must be very colorful bruschetta. sK, is it a too bold idea? I think it's fine.

Gift from Summer: Watermelon, feta, pine nuts, arugula salad with balsamic syrup

It is summer time, watermelon! So love it since I was young. I am so surprise that it can get into salad. But as I said here about salad with balsamic syrup dressing, we just need a sweet thing, grape, cherry tomato, so watermelon is also a candidate here. It is sweeter thatn cherry tomato, also bring bright red color which grape can't do.

But sK is not very fan watermelon, :(((( Maybe one day, he would? I didn't eat many things before, like carrot, garlic, ginger, but now I like them all.

Very Orange: Fennel, Orange, salad

Quick dish, orange tag, really hope sK will like it, also would like to make it with me.

Dressing:
shallot
orange juice
champion vinegar
olive oil
salt/pepper

Assemble, buttery lettuce( I love this green), orange, very thin slice fennel, pine nuts, red onion

Fennel, I like it very much, and it often goes with orange. The taste is alike tarragon. And here , when fennel meets pine nuts, it is wonderful !

Compete with the Whole Foods: Cranberries, pecan, sweet pea. israel couscous

I have been loving the cranberries, pecan couscous in Whole foods and have planned to make it for long and today it finally comes true :)

The way to cook is kinda like risotto, but no wine here
1. Heat olive oil, add minced garlic, shallot, couscous , turmeric ( it is where the YELLOW color comes from !) until couscous becomes a little brown

2. Add water cranberries, pecan, tarragon, orange juice, boil it, until it is done

3. I would like to mix some dried cranberries too, because after boiled, the cranberries lose their beautiful color.

4. Usually we want to stir the cooked couscous, let it cool down soon. Or use ice water.
But for efficiency, I just add frozen sweet peas , and I think it also works :)

Now squeeze some lemon juice, and mince fresh basil. I want to say my Basil-Lemon is super magic and it very highlights the couscous

sK admitted he likes couscous too, so I do hope he likes this version.( it has orange flavor, sK!)

A Story after BBQ: Kerean BBQ Beef with Kerean BBQ dressing

Beef:From BBQ leftover,

Dressing, sesame oil , korean bbq paste( green box), sprinle seame on top

Korean condiment , you don't need to know Korean, it can be identified by the color of box:)

Red box: red pepper paste, spicy,

Green box: BBQ paste, not spicy,

Yellow box: bean paste

Varieties: Bruschetta(3 versions of spread pesto, peanut butter, garlic paste_

( Please forgive the urgly picture, but they did taste good)

Bruschetta, means something that is used to brush bread

Traditionally plum tomato, garlic, basil. I used to buy the little jar from trade joe's. Today I just feel like making my own.

Tomato, it is recommended to use plum tomato, but they all look not good in store, so I got heirloom tomato. the important step is to remove the skins. if it is too difficult to do, you can put it into boiled water, actually cooked tomato can add flavors.

Mixed tomato, garlice, olive oil, minced basil, some vinegar( balsamic, sherry, I remember in Amelia's they dropped some Balsamic syrup, very highlight)

Toast several pieces of baggett,

Spread: ----------very exciting ,it is my varieties

1. garlic paste( magic hero will be posted later)

2. pesto

3. unsalted peanut butter ( sK always doubts it when I play with peanut butter, like sandwidch, pancake.. but they are really good. Aware if I owned a restaurant one day, those peanut butter stuffs would appear in my creative menu, at least all my aunt's family like it :)

At last, topped with fried crisy basil leaves

Lovely 'green': Pesto (basil garlic) pasta with shrimp and fried Basil-Lemon

Warmed pasta served with pesto, sK calls it as comfort food.In the winter, it is really something you want. (right, sK? :)

I will skip the steps for cooking pasta.

Heat olive oil, medium-low heat, cook minced garlice, after you can smell garlic, put in basil-lemon leaves, until basil leaves become clear.

Pick those basil leaves out, adjust to high heat, put in shrimp( use paper towel absolve the water on the surface), cook until it starts to be a little curve, pour into some White Wine, you will get an incredible smell( actually I used cooked shrimp, but still good)

At last, mix into shrimp, pesto sauce, parmesan if you want, with pasta, topped with fried basil leave, drop some lemon juice.

It's done :) See, fried basil leaves, this is special very lemon Basil-Lemon

Broiled Romaine with Banyuls Vinaigrette

Broiled romaine sounds weird, but sK, you must have tried or probably will have cooked romaine in restaurants over there. Anyway, banyuls vinaigrette is a wonderful dressing, either cooked or uncooked.

Banyuls Vinaigrette

Banyuls vinegar or sherry vinegar , red wine vinegar are also welcome
Dijon mustard( 1 Tbp with about 3 Tbp vinegar)
shallot
garlic
caper
olive oil ( 1/4 cup or so)
salt pepper

I also added that supper sweet red pepper, mix romaine and pepper with dressing.
Broiled until some burned parts appear, sprinkle with parmesan
(See the small pot of plant, it is Basil -Lemon!!)

Sirloin Steak with Balsamic Teriyaki Glaze

I still remember that frustrating steak salad, but sK still said that was perfect. So you know~~~
Then he would say ' we are not restaurant' , NO, we are not. So it becomes our little excuse when something is wrong :)

But this time, it is sooooooooooooooooooooooooooooo goooooooooooooooooooooooooooooooood.
And we definetely will cook it again.
PS: I do performance better in my kitchen, but it doesn't matter, I will let sK take my orders in his kitchen;)

whole foods sirloin on sale, good time !

1. Soak steak in balsamic ( about 1/4~1/3 cup), rub salt, pepper, sesame on top. After 2mins , turn over to the other side, rub salt, pepper sesame, again.

2. Heat skillet, oil, cook steak t0 your desired degree. after steak is done, let it sit on rack

3. Put minced garlic into the same skillet, medium heat, until garlic is cooked

4. Pour in balsamic( that used for soaking steak), Teriyaki soy sauce(trader joe's), honey, higher heat, until the sauce is thick.

Served with mashed potato( actually here is mashed taro :)

------Mashed potato/Taro:
Butter, milk(or cream , half &half, I think anyone will work:), garlic powder(lazy version), parsley, WHITE PEPPER( one of gaogao's magic ingredient, usually when we don't want to affect the appearance of dish , we can use white pepper instead of black pepper, but actually white pepper has more intense aroma than black pepper, it works perfect here, add a little bit spicy)

I guess sK probably won’t like Taro, don’t worry, I will remember to get potato when we do it.

-----Broiled Romaine and red pepper with banyuls vinaigrette( will post later)

West-East, Simply Ming, one of sK's favorite show. But this time is my infusion .
( sK. remember the rib on my Beetle's bad day, basically they use the same sauce, I can do east-west too :)

Roast beef with Arugula pesto, green salad with orange balsamic syrup

I am lazy, roast beef is from Deli :)


Balsamic syrup is my magic hero. not sure sK loves it as much as I , when I am told it is perfect all the time, it is difficult to tell which one is truely perfect.

But I am sure he likes that fig balsamic. I am glad and confident I can make it too :)


Salad:

Assemble a salad with balsamic syrup dressing, besides greens, we need :

1. A sweet : grape is the best( I prefer cherry tomato :)

2. A nut: pine nut is the best

3. Oil: olive oil , if you want to go fancy, vallina oil, but BE CAREFUL, it is very SPICY, only a little touch is enough

Make it better:

3. goat cheese ( it is not here though) or gorgonzola( i can't spell it, neither prounce:((

4. Fig, thin sliced ( sK's star food, we almost add fig to all the salad we made :p

Warm beef, pour pesto on the it, drop balsamic syrup .

Pesto

Pesto is one of sK's favorite, but he only accepts the traditional one:
Basil + pine nuts. ( like Special K, he only gets the orignal flavor :)

Actually, there are various versions. Basically, we need a green, a nut, garlic, olive oil, cheese( Parmesan Reggiano/Pecorino Romano), lemon juice, salt, pepper( black/white)

Green( pick up one or any combination)
Mild: spinach, Boston lettuce, parsley(it is in the middle)

Spicy: basil, arugula, cilantro, tarragon

[Note:
1. I have tried parsley, arugula, cilantro, tarragon, i like the tarragon+parsley one more. tarragon has special aroma, very impressive
2. cilantro version, a good spread for quesadilla]

Nut:
Pine nut, walnut, pecan,

Tips:
1. Olive oil can adjust the thickness
2. Cheese is salty itself, also Pecorino Romano is sharper than Parmesan . so it is better to use with mild green.

Salsa: Red pepper, orange-mint version

Salsa:

Tomato ,
Super sweet corns ,
Garlic,
Red onion ,
Red Pepper ,
(Colorful pepper :)
Black beans ,
Basil( Orange mint) ,
Lime ,

oliver oil ,
salt/pepper ,

Tips:

1. Use blender to process half tomato, ( you can also blend garlic and red onion together, save some time). the other half . diced.

2. Pepper, add crunchy. that ones I got says 'Mysteriously Sweet Long Pepper'. but I think all kinds of bell pepper are good here

3. Black beans, add creamy ;p

4. Basil, (s K, it's not too creative , remember good eats, he put basil into salsa)

if you have a taste of basil leaf, you can tell it is actually spicy( basil spicy). I actually almost run out of basil, so picked up some mint-orange leaves. they are very alike!!

5. salt can help to bring up the flavor and neutralize the vinegar of Lime.

( sometime, it is not too much lime juice, but too little salt)

Red Chili Chicken with Mexican Rice, Salsa Plate

Our red chili sauce is going to do big thing!

Heat some oil in the pot, pour into our red hero, drop some white vinegar( I use white balsamic),

then wait for it cool down.

Chicken thigh( prefered, I used legs, also good) with skin on, marinade them in the red chili sauce overnight.

Grill------I don't have a grill :(

Oven----350 F Bake around 30-45 mins( depends on the amount), when the chicken temperature gets to 150F, change to broil( Low ) for about 10 -15 mins, brush oil several times. the cooked chicken temperture is 165-170 F( depends on different parts of chicken)

Served with mexican rice and salsa, avocado

Vietnamese Spring Rolls withSpicy Peanut Butter Sauce

It was 5 years ago that I had vienna spring rolls at the first time, and because of that together with green papaya salad, I tended to claim ' I love vienna cuisine'.After I got there, I barely had satisfying spring rolls, even in Brown Sugar and evern worse for peanut butter sauce. So I want to make my own.

Spicy Peanut Butter Sauce:
Peanut butter--Super hero Valencia Peanut Butter, this special kind of peanuts has incredible flavor, naturally sweet , go for the unsalted ones, and you will get a real impression of it.

Minced garlic and ginger: I like to cook them to before mix them with peanut butter, one is for make it milder, the other is to let heat bring up the flavor. Just use the oil separated from the peanut butter jar(the all natural peanut butter usually has separated oil on top)

Fish sauce and soy sauce: originally it uses several drops of fish sauce, and some soy sauce
I don't have fish sauce(just skip it), instead used Teriyaki Sauce( trader joe's star product) , but surprisedly good! But if you use regular soy sauce you will need brown sugar.

Lime:

Rice vinegar: NO substitute . I have tried other kinds of white color vinegar, not good

Spicy Chili oil: a touch

Topping: any kind if chopped nuts, here is pecan

Spring Rolls:



Vienna rice paper: of course

Shrimp: cut into halves from the back

Basil, Mint: Highlights, my magic hero is mint- orange!!
------------->>


Cucumber or lettuce: English cucumber , seedless more crispy

Rice noodle: but but I use julienne potato!! Never like the rice noodle in spring rolls in restaurants , so I used potato as a substitute. All we want is CRISIP, right?

1. Use red potato, more crispy than yellow ones .
2. Very very thin julienne, soak them immediately after cut, ( Important: let starch dissolved in water ,more crispy)
3. After cutting, boil a pot of water, drop some oil to water ( it will make your potato more shiny :) put potato in for about half minute, don't let it boiled again, drain water then put them in water with ice cubes. Save for use.

Then lay and wrap, as beautiful as you can !
Here we go: