I am thrilled to have been chosen by Pick and Pay Stores as one of South Africa’s top 50 Food Bloggers, to take part in their FRESHLY BLOGGED food challenge. Every week we are given a new challenge with a new set of ingredients and we are asked to create an exciting innovative recipe. Week 1 and the pressure is on to at least make it through one round.
Thai food is a complex mixture of textures and strong aromatic flavours. The recipes are a balance of three of four taste senses in each meal or dish, being sweet, sour, bitter and salty.
I have tried to introduce these elements in my dish of “Wok Thai Vegetable wraps, with sticky pineapple salsa”. This recipe comprises unexpected flavours of sweet and sour, beautiful contrasts in the textures, with crispy phyllo pastry wraps, and soft Thai chilli noodles. The crushed garlic, ginger and dhania paste with the addition of salty soya sauce embodies all the elements. The Wok Thai Findus vegetable filling includes carrots, onions, green beans, red peppers, bamboo shoots, baby corn and Chinese mushrooms .
The recipe makes 12 medium sized wraps which can be cut in half for easy, pop in your mouth eating. If you prefer , you can add the noodles to the vegetables inside the wrap. This makes them larger and more substantial.
- 2 packets (500g each) Findus Wok Thai vegetables
- 1 roll PnP phyllo pastry
- 1 packet PnP2 minute noodles (sweet thai chili flavour)or your choice of flavour
- 1 tsp PnP crushed garlic, ginger and dhania paste
- 1 orange
- 1 pineapple
- 2 Tablespoon soya sauce + 1tsp extra for sauce
- 2 Tablespoons vegetable oil
- 30g butter
- 2 Tablespoons sugar
- 30g Butter
- Flash fry the Findus Wok Thai vegetables in a wok with 2Tbls. vegetable oil and 1 tsp PnP crushed garlic, ginger and dhania paste.
- Cut the pineapple in half and set one half aside.
- Slice the one half into strips to add to the stir fry.
- Add 2 Tbsp soya sauce .
- Allow the vegetables to cool.
- Boil 1 packet sweet thai chili flavour 2 minute noodles in a saucepan . (or noodles of your choice)
- Seperate the phyllo pastry sheets which has been brought to room temperature.
- Fold each phyllo sheet into thirds, basting with a small amount of butter between the layers.
- Add a heaped tablespoon of the vegetables to the one end of the pastry sheet and roll up, folding both sides in to form a case. Baste the roll lightly with butter.
- Bake in a preheated oven at 200ºC for 10-15minutes until golden and crispy.
- For the sauce:
- Melt 30g butter in a saucepan and add 2 Tablespoons sugar, juice of one orange and the rind together with ½ cup water ,and allow the sauce to heat and boil slowly until thickened and sticky.
- Add 1 tsp soya sauce
- Chop the remaining pineapple into small chunks and add to the sweet sticky sauce.
- Rest the wraps on a bed of noodles and pour the sauce over.
- This recipe makes 12 wraps, and if you like a lot of sauce, double or even triple the ingredients for the sauce.