Brian actually made the Edamame Hummus while I prepared the spring rolls. The first time he ever cooked for me, that is what he made (and shrimp tempura and spring rolls).
Edamame Hummus
1 clove garlic
1/2 pound frozen shelled edamame, about 1 1/2 cups
1/4 cup tahini
1/4 cup water
1/2 teaspoon freshly grated lemon zest
1 lemon (about 3 tablespoons), juiced
salt to taste
1/2 teaspoon ground cumin (I'm not sure Brian uses Cumin anymore)
About 1/4 teaspoon ground coriander
About 3 tablespoons extra-virgin olive oil
About 1/2 teaspoon toasted sesame oil
toasted sesame seeds to garnish
Microwave the soybeans in a little bit of water until fully heated.
In a food processor, chop the garlic. Scrape sides and add edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander and process until until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and sesame oil.
Transfer to a small bowl, stir in drizzle with remaining oil and sprinkle with sesame seeds.
(the original recipe was from the Food Network Brian alters it slightly.)
I also made spring rolls, which basically what I did for Southeast Asia Night. This time I added the Bean Thread Noodles, Bell Pepper, Spinach, Broccoli Slaw, Shredded Carrots, Green Onion and Sesame Seeds.
I purchased some frozen vegetable potstickers at Central Market, and I just microwaved them. The corners ended up chewy, so it probably is better to steam them (or panfry, of course). I made the following dipping sauce to go along with them:
Soy Sesame Dipping Sauce
1/4 cup soy sauce
1/2 tsp garlic granules
1 tsp toasted sesame oil
sprinkle of toasted sesame seeds
Add all ingredients to a small bowl. Whisk together. (Measurements are approximate. I tasted and added more of what I thought it needed. You probably could use 1 clove of garlic finely chopped, but I went with what was easy).
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