Camp/Cooking Project: Chinese stove and Khamer beef spring rolls
I picked up a Chinese stove like what you see on the Song scroll, and spray-painted the modern metal bucket it was made in to a rough terracotta stone color. After doing a test burn with hardwood charcoal, I made up a batch of Khamer beef spring rolls and cooked them in the wok on top. It took about 40 minutes to cook around 18 rolls, with some getting a bit too dark when the fire picked up. I need to buy metal fire tongs and get a metal box or bucket to put the hot coals when attending events. The stove took around 8 hours to cool completely and about 5 to where I could touch it safely. Ingredients 1 lb (450 gram) of lean grounded beef 2 cloves of garlic, minced 1 cup of diced yellow onion 1 cup of diced jicima 1 tablespoon of sugar 1 tablespoon of soy sauce 1 tablespoon of oyster sauce 1 tablespoon of fish sauce 1 teaspoon of cornstarch 1/4 teaspoon of black pepper 1 package, 50 pieces of spring roll pastry shells 1 Egg, egg white only 6 cups of ve...