the taiwanese edition
Light and fresh lunches: Tailor-made, wordly recipes from Congress' Chef de Cuisine
Jan 30, 2013 | 1:12 pm

HOW TO (EGGS): - In a medium size pot, gently place the eggs inside with enough cold water to cover the eggs completely (one inch of water over the top of the eggs). - Place on the stove on medium to high heat. - Bring to a rapid boil, remove pan from heat and cover egg pan tightly with a lid. Set the timer for 16 minutes. - After 16 minutes, remove lid and drain off water from the eggs. Leave the hard cooked eggs in the pan where they were cooked and add cold water to cool for 10 minutes. - Crack the eggs under cold water and peel. Slice eggs and set aside. ASSEMBLE: - Soak one rice paper wrapper at a time in a shallow dish of very hot water until softened, about 30 seconds. - Lift out and let excess water drip off and lay on a dry cutting board or your kitchen counter surface. - Lay 1 piece of nori centered vertically on top of the rice wrapper. - Center the eggs, tofu, basil, mint, coriander, bean sprouts, cucumber and peanuts in the bottom third of the wrapper on top of the nori. - Drizzle siriracha on top of the ingredients. - Fold the wrapper over the filling. - Start rolling into a tight cylinder. - Stop rolling about half way to fold in both sides. - Continue rolling until the wrap is a tight cylinder. - Assemble the remaining wraps the same way.
Photo by Hayden Spears
Rebecca Meeker is the Chef de Cuisine of Congress, the only restaurant in Austin to receive five-stars from the Austin American Statesman. She has studied and worked in the finest establishments around the world and brings those experiences to her new column, "Light and fresh lunches," in which she instructs the every-man on how to prepare tasty, balanced midday meals.
Several years later and back in Austin, I still enjoy making and eating rice paper-nori wraps. They’re the perfect to-go snack: fast, simple to make and delicious. Pairing it with a berry smoothie made with non-fat Greek yogurt makes for a great, light lunch. As a chef, I tend to have (more than) slightly irregular dining habits. I need my meals quickly and frequently, often at strange times of the day. These three wraps have protein, vigorous vegetables and traditional Asian spices to add delicious flavor and umami. Shopping for Asian goods is made easy with Chong Choe, Austinite and owner of Hana World Market, located on West Parmer Lane. Whether I’m shopping for myself at the market or for Congress through Minamoto Foods (Choe’s wholesale operation), Choe and his team make the difficulty of sourcing Asian goods non-existent. Enjoy the following three recipes and how-to guides!
Photo by Hayden Spears
Several years later and back in Austin, I still enjoy making and eating rice paper-nori wraps. They’re the perfect to-go snack: fast, simple to make and delicious. Pairing it with a berry smoothie made with non-fat Greek yogurt makes for a great, light lunch. As a chef, I tend to have (more than) slightly irregular dining habits. I need my meals quickly and frequently, often at strange times of the day. These three wraps have protein, vigorous vegetables and traditional Asian spices to add delicious flavor and umami. Shopping for Asian goods is made easy with Chong Choe, Austinite and owner of Hana World Market, located on West Parmer Lane. Whether I’m shopping for myself at the market or for Congress through Minamoto Foods (Choe’s wholesale operation), Choe and his team make the difficulty of sourcing Asian goods non-existent. Enjoy the following three recipes and how-to guides!