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 by Karen McConnaughey

Bill and I had a wonderful experience recently. Sally Bahous sent us an email entitled “Asian Cooking and Dining Class with Lisa Le.” Lisa was going to demonstrate how to make Pad Thai and Vietnamese Summer Rolls, followed by lunch. These are two dishes Bill and I love so we immediately wrote Sally back for all the information. The class was to be held at the clubhouse in the Raquet Club in San Juan Cosala on the shores of Lake Chapala.  

 Lisa, a Parisian fashion stylist, first learned Asian cooking at her parents' restaurant in Vietnam. She has been in the restaurant business over 15 years in Paris and Toronto.   

  The cooking class was a fund-raiser for the Friends of the Villa Infantil (the Villa Infantil Nuestra Señora Guadalupe y San Jose children’s shelter), an orphanage on the south shore of Lake Chapala between San Pedro Tesistan and San Cristobal. The primary focus of Friends of Villa Infantil (FOVI) is to support the welfare of children by securing donations for education and emergency needs. That’s one of the many wonderful things about the charitable organizations in the Lake Chapala area…there are so many ways to contribute by volunteering or by just attending one of the creative fund-raisers around the village.  Lisa Le has been a volunteer with FOVI for over four years and she used to hold cooking classes and gourmet dinners to raise funds for the orphanage. After the fun day we had, we hope she will hold more! 

"The best way to enjoy Asian food is to cook and share it with friends," Lisa says.  "I loved the idea of having good times, socializing with people and sharing food the way it's done in Asia." Teaching Asian cooking, she discovered, combined all these. And volunteering her services for a favorite charity made it even better…for all of us.  

 Lisa calls herself a ‘gourmet cook.’ I personally think she’s also an artist, I wish I had the love and the passion both she and Bill have for cooking. One web site put it best, “A person who loves to cook is very passionate about his or her culinary creations. When such a person cooks, like an artist, he or she loses track of time and is totally submerged into the joy and fun of the cooking process.” I know that’s a perfect description of Bill’s culinary skills and I’m positive it’s true for Lisa Le too. Coupled with a good sense of taste, they both love to experiment with food and recipes, which, take it from me, is a joy for the people close to them. 

Walking into the cooking class that Friday morning was pretty exciting. We immediately saw all sorts of fancy preparations and exotic ingredients, and Bill was given a folder full of great information about the dishes we were about to prepare…we immediately knew we were in for a treat. 

They had allowed me to come to, because I wanted to take photos and write an article for our newsletter. And, of course, I wanted to eat the food!

 Lisa started with the Pad Thai recipe. Pad Thai is a stir-fry dish comprised of rice noodles, tofu, bean sprouts and egg and is one of Thailand’s best-known dishes, as well as the most famous of Thai foods in the United States and Canada. It’s so popular that restaurant reviewers tend to judge the quality of a Thai restaurant by the quality of its Pad Thai! Lisa said, “I find that amusing because noodles can hardly take claim as lying at the heart of Thai’s cuisine.” 

 Lisa first talked about the ingredients included in Pad Thai and where to buy them. The specialized packaged items are readily available at Super Lake (one of our fine grocery stores in the area), and the rest of the fresh ingredients can be purchased at local markets or at one of the open-air markets (tianguis) in the Lake Chapala area. 

 An important principle of Thai food is a balance of five flavors – spicy, salty, sweet, sour and bitter. The one indispensable ingredient which is used in seasoning many Thai dishes is fish sauce. Fish sauce is considered an essential ingredient in Thai cooking in much the same way as soy sauce is important to Chinese cooking. By the way, this ingredient can also be found at Super Lake. 

Two volunteers helped Lisa prepare the Pad Thai at the presentation table. She talked as they were preparing the food, telling about the different ingredients, how to prepare them, how to add them and how to mix them. She used two wooden spatulas on hers. I saw Bill’s eyes light up at her technique on that one. I could almost hear him going, ‘hmmmmmmmmmmmmm.’ 

 We got to taste the Pad Thai each volunteer and Lisa made. They were all delicious.  

Vietnamese Summer Rolls.

 By the way, do you know…is it Vietnamese fresh spring rolls? Summer rolls? Salad Rolls? What do YOU call these things? It’s actually Goi Cuon in Vietnamese. The literal translation is salad (goi) roll (cuon). Crunchy vegetables pair with hoisin dipping sauce in this refreshing appetizer, which is not only delicious, but very low in calories and fat and naturally gluten-free. It doesn’t get much better than that! 

 By the way, if you’re not up to fixing these tasty treats yourself, Ajijic Village restaurant Simply Thai has excellent spring rolls (and Pad Thai, by the way), and while we haven’t tried them yet, we also understand that Ricky's Japanese and Thai food restaurant off the carretera in Ajijic also offers this wonderful appetizer. You certainly won’t miss your favorite foods when you move to the Lake Chapala area. We have a wealth of ethnic restaurants here or in Guadalajara.   

 For awhile, Bill was the only man who was there to learn the preparation techniques, but soon Michael O’Donnell (manager of La Paloma B&B) joined us and even volunteered in the demonstration of how to make  the Vietnamese Summer Rolls.  

We went back to the presentation table where we learned what went in the rolls and in what order. The first item is the translucent rice paper in which the ingredients are encased. Rice paper is among the main staples in the Vietnamese kitchen. If you’ve never wrapped with Vietnamese rice paper, don’t be daunted. We found that wrapping rice paper rolls is like making a burrito and you don’t have to be perfect.  

 There are two methods for wrapping rice paper rolls: Closed-end and opened-end rolls. In a lot of restaurants you will find a combination of both these styles in one roll where the bottom is closed and the top is open…ready to receive the sauce!

To make rice paper pliable and usable, just use water. Fill a wide container part way with water. Dip the rice papers in the water, aiming to moderately wet (not completely soften) both sides. If rice paper lingers in water for too long, it goes limp and may collapse on itself and stick.  

 Once dipped, Lisa and the volunteers laid the ‘smooth side’ of their wrappers flat on wet tea towels on the table. Then they started placing the items from pans on the tables that contained lettuce, rice vermicelli, avocado, shrimp, chicken, cilantro, Thai basil…even mango, among other items. You just lay out a little bit of all the ingredients, starting with the lettuce, fresh herbs, noodles. The shrimp is added last with the sliced side facing up on the outside of the lettuce. When they were finished, they started rolling the wrapper tightly. 

 If you’re going to close the ends of your roll, leave about two inches uncovered on each side of the rice paper wrapper. Fold the uncovered sides inward, then tightly roll the wrapper. 

 The second method of wrapping…opened-end rolls…are great for do-it-yourself kind of meals. You can fit more into the rolls, they can be a bit sloppy and you can drizzle sauce right into the top. Center the ingredients vertically, layered however you'd like, and roll tightly away from you. Don’t worry about it looking messy…it’s still good. Boo-boos are meant to be eaten! Also if something is hanging out one of the ends, just take your kitchen scissors and cut it off. You can also use the scissors to cut the rolls into more manageable dipping appetizers, if you’d like. 

Once we understood the procedure, we moved to our individual tables, where one or two communal dipping pans and pans of vegetables and meat had already been placed along with a wet tea towel in front of each participant. The rolls were easy to make, fun and all very individual. It’s a very user friendly process, and we chatted as each person experimented with the different types of rolls and ingredients.

You can serve spring rolls with fish sauce, hoisin sauce, Thai peanut sauce and/or sweet chili dipping sauce.

And, for ways to enjoy this taste treat, I can see doing this as an interactive meal with a group you’ve invited for dinner. I can picture Bill at the head of the table demonstrating how to make them as each of our guests selects their own ingredients for their spring roll and creates their own to eat. I think it would be fun!

Also, I have a friend who told me that when she wants a quick rice paper roll snack and doesn’t want to bother with fancy fillings, she uses leftovers for fillings, wraps them in rice paper and dips it in fish sauce (a sauce she says she always has in the fridge) and she has herself an instant, fairly low-fat snack. This is definitely something I’m going to try!

Others fill the refreshing crunchy rice paper rolls filled with jicama, eggs, Chinese sausages, peanuts, herbs and lettuce, and served with hoisin, chili and peanut dipping sauce. The jicama and carrots gives the rolls the crunchiness and the Chinese sausages really adds flavors. I really enjoy jicama on its own; crispy and sweet or with a little chili pepper!

And, last but not least, Bill and I had our “Salad Rolls” for dinner one night a few days after the class. In ours, we had shrimp, lettuce, bean sprouts, scallions, mango, cucumber, cilantro, mint, and rice vermicelli noodles. And he made his own dipping sauce, which was delicious! They were easy, fun, low calorie and filling. We are so excited to find this new addition to our ever-growing collection of recipes!

 After the cooking demo, everything was cleaned up and we enjoyed a lunch of Pad Thai prepared in the Raquet Club clubhouse kitchen by Lisa’s assistants. We were there from 11 a.m. to around 2:30 p.m., but the time passed so quickly, we had no idea it was that late. I’m sure no one had to eat dinner that night! And, this wonderful day only cost each participant $250 pesos…they got to give to a wonderful charity and eat a great meal…What a deal! 

 The cooking class was fun to attend. It allowed Bill to interact with other like-minded individuals as well as pick up additional tips that you might not run across in cook books or on the Internet. There were about 25 people in attendance at the class, which included students, assistants, as well as ‘interested parties’ such as myself! I love to eat! We reconnected with Focus alumni, Dorothy Whittaker and Sherry Hudson (General Information Officer of FOVI), renewed friendships with Elaine Kellaway, owner/manager of Ajijic Suites, and Sally Bahous, Palestinean cook extraordinaire, and made some new friends too. 

 Can’t wait for the next class. Look for details in emails from friends and enjoy the camaraderie of not only learning to make something unique, but meeting new friends and helping one of the wonderful charities in the Lake Chapala area. You’ll be glad you did.  

Photos from the cooking demos and recipes are below.

 If you wish to be on the Friends of Villa Infantil mailing list for upcoming events, please contact Lisa Le, 387 761 0002 or lisale888@gmail.com.

Volunteers Needed for Friends of Villa Infantil (FOVI)

FOVI is looking for a few good people for several openings.

Basically, you tell us what you love to do, and what skills you have, and we can find a place for you to use them!

We could use a real go-getter with great enthusiasm to spearhead some fund-raising initiatives in order to help achieve our goal of providing for the kids' education and other basic needs. Someone who can help us get a full-scale sponsorship drive underway with the aim being to have full sponsorship for each child, preferably by Christmas.

And always, there is a need for people to provide lunch one day a week for about 20 kids. This one is great fun, lots of interaction with the kids as you serve up a favorite dish like a casserole or pasta, with juice and cookies. We provide an orientation visit with a seasoned lunch crew to help you get accustomed to the routine.

Also, is there a semi-pro level photographer out there who would offer their services so we can get the kids photos updated on our website? This is much needed so our web person can do a make-over on our website, and also to get started on the sponsorship program.

Please contact Sherry Hudson <ravenblackhorse@hotmail.com>, or Lisa Le <lisale888@gmail.com>

Get Satisfaction: Volunteering can bring joy to your life in unexpected ways. After spending a lot of time with these children and seeing their smiles, you will realize that you made a real difference in someone else's life. Other added benefits to you: You can give voice to your heart through your giving and volunteering, you can keep your talents alive, and you will feel needed and valued. Contact Sherry or Lisa today!

Here are some recipes for both Pad Thai and Fresh Summer Rolls.

Please don’t be intimidated by the length of these recipes. They're fun and fairly easy.

A Pad Thai from Allrecipes.com

There are hundreds of Pad Thai recipes on the Internet. Just look; you may find an unsual one that tickles your fancy!

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ready In: 30 Minutes

Servings: 3

Ingredients:

• 1 (8 ounce) package dried flat rice noodles
• 3 tablespoons fish sauce
• 1/4 cup fresh lime juice
• 1 tablespoon white sugar
• 2 tablespoons oyster sauce
• 1 1/2 tablespoons Asian chile pepper sauce, divided
• 1/4 cup chicken stock
• 1/4 cup vegetable oil
• 1 tablespoon chopped garlic
• 8 ounces medium shrimp - peeled and deveined
• 8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 eggs, beaten
• 3 cups bean sprouts
• 6 green onions, chopped into 1 inch pieces
• 2 tablespoons chopped unsalted dry -roasted peanuts

• 1/4 cup chopped fresh cilantro
• 1 lime, cut into 8 wedges
• 2 cups bean sprouts

Directions:

1. Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.

2. In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chili sauce and chicken stock. Set aside.

3. Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.

4. Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.

5. Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.

Vietnamese Fresh Spring Rolls

Allrecipes.com

Prep Time: 45 Minutes (takes time to slice and dice all the ingredients, but it can be done in advance!)

Cook Time: 5 Minutes

Ready In: 50 Minutes

Servings: 8

Ingredients:

• 2 ounces rice vermicelli
• 8 rice wrappers (8.5 inch diameter)
• 8 large cooked shrimp - peeled, deveined and cut in half
• 1 1/3 tablespoons chopped fresh Thai basil
• 3 tablespoons chopped fresh mint leaves
• 3 tablespoons chopped fresh cilantro
• 2 leaves lettuce, chopped
• 4 teaspoons fish sauce
• 1/4 cup water
• 2 tablespoons fresh lime juice
• 1 clove garlic, minced
• 2 tablespoons white sugar
• 1/2 teaspoon garlic chili sauce
• 3 tablespoons hoisin sauce
• 1 teaspoon finely chopped peanuts

Directions:

1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

4. In another small bowl, mix the hoisin sauce and peanuts.

5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Rice Paper Wraps with Vegetables and Orange-Chili Dipping Sauce

(This one sounded really yummy to me!)

Yield: 12

Ingredients

• 1 package rice paper wrappers, see Cook’s Note*
• Warm water, for soaking rice paper wrappers
• 1/4 cup cilantro leaves (60 mL)
• 1/2 cup julienned red bell pepper (125 mL)
• 1/2 cup julienned yellow bell pepper (125 mL)
• 1 cup snow peas, stringed and julienned (250 mL)
• 3 1/2 ounces package of enoki mushrooms (105 g)
• 1 cup bean sprouts (250 mL)
• 1/4 cup pickled ginger (60 mL)
• Kosher salt and freshly ground black pepper
• 2 tablespoons black sesame seeds (30 mL)
• 1 recipe Seasoned Buckwheat or Soba Noodles, recipe follows
• Orange-Chili Dipping Sauce, recipe follows

Seasoned Buckwheat Noodles

• 1 teaspoon sesame oil (5 mL)
• 1 teaspoon rice wine vinegar (5 mL)
• 1 cup cooked buckwheat noodles (250 mL)

Orange Chili Dipping Sauce

• 1/2 cup freshly squeezed orange juice (125 mL)
• 3 tablespoons sugar (45 mL)
• 3 tablespoons soy sauce (45 mL)
• 2 teaspoons lime juice, about 1/2 lime (10 mL)
• 1 tablespoon sesame oil (15 mL)
• 1 tablespoon balsamic vinegar (15 mL)
• 1 teaspoon chili flakes (5 mL)
• 1 teaspoon kosher salt (5 mL)

Directions

1. In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft (see Cook’s Note*). Lay the wrapper out on a tea towel to absorb excess water. Transfer wrapper to a flat surface. About 1/3 from the bottom of the wrapper, create a 3-inch long (7.5-cm) row by placing some cilantro leaves followed by some red pepper, yellow pepper, snow peas, mushrooms, bean sprouts, buckwheat noodles, and a little ginger. Season to taste with salt and pepper. Sprinkle the top 1/3 of the rice wrapper with black sesame seeds. Carefully fold the bottom of the rice paper wrapper over the vegetables. Turn in the sides and continue rolling up from the bottom.
2. To serve, slice the roll in half on a bias. Serve with Orange-Chili Dipping Sauce.

Seasoned Buckwheat Noodles

1. In a bowl, whisk together the sesame oil and rice wine vinegar. Toss the cooked buckwheat noodles in the sesame mixture. Set aside.

Orange Chili Dipping Sauce

1. Whisk together all the ingredients in a mixing bowl. Allow the sauce to stand for 30 minutes so that the flavours can infuse. Serve at room temperature.

Again, there are tons of recipes on the Internet that you might enjoy trying. Just start searching, and buen provecho! 

Karen McConnaughey: Operations Manager for FocusOnMexico.

Focus On Mexico offers 8-Day Educational Programs to Ajijic and Lake Chapala, Mexico (2^nd Best Climate in the World). Join us on a Focus program and learn why thousands of Americans and Canadians chose to retire in Lake Chapala.

Our programs offer the perfect balance; a wonderful vacation and an insightful, educational experience. Our expert speakers cover all topics: Health Care, Real Estate, Legal System, Immigration, Bringing Pets, Cost of Living, US Taxes for Americans, Non-Residency for Canadians, Living on the Lakeside, Investing in Mexico, Mexican Economy and much more...

You’ll get everything you need to help you decide if Lake Chapala, Mexico is the place for you, plus have a lot of fun doing it. Retiring in Mexico couldn't be better.