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A solution to hot food becoming cold on the plate

Tired of your food getting cold on the plate?

April 4th, 2015 by DiningStones

Tired of your food getting cold on the plate? Heat our Dining Stone and place in the hand crafted wood tray, place your plate on top and your food will not get cold.



3 garlic cloves

1 tablespoon grated fresh ginger

1 cup unsweetened coconut milk

1/4 cup fish sauce

2 tablespoons light brown sugar

1 tablespoon fresh cilantro leaves

1/8 teaspoon freshly ground black pepper

1 pound trimmed sirloin beef, about 1 1/2 to 2 inches thick

1 tablespoon vegetable oil

3 ounces cellophane noodles or bean threads

8 to 10 dried rice paper wrappers or spring roll skins

1 head red leaf lettuce leaves

2 mangoes, peeled and cut into thin strips

1 cucumber, peeled and cut into thin strips

1 carrot, peeled and cut into thin strips

1/4 cup fresh cilantro leaves

1/4 cup fresh mint leaves

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1. Place garlic in a blender; blend until minced. Add ginger and next 5 Ingredients. Blend until smooth. Place beef in a large plastic zip-top storage bag; pour in garlic mixture, seal bag, and chill 6 hours or overnight.

2. Remove beef from marinade, discarding marinade. Pat meat dry. Heat oil in a large heavy skillet over high heat. Sear beef 3 minutes on each side or until crisp and dark golden brown. Transfer to a cutting board, and let rest 10 minutes. Slice across the grain into 1/8-inch-thick strips.

3. Soak cellophane noodles in hot water according to package directions.

4. Fill a shallow pie plate or pan with warm water. Dampen a kitchen towel with water, wring dry, and place on a work surface. Slide 1 rice paper wrapper into water, and submerge for several seconds or until it begins to soften. Remove from water, and place on towel. Place a lettuce leaf at the base of the circle. Top with a pinch of cellophane noodles, several mango slices, cucumber strips, carrot strips, and 1 beef strip. Carefully wrap roll from the bottom up, keeping the roll as tight as possible. After 1 complete roll, place several cilantro leaves and mint leaves on the wrapper. Pull in the sides of the wrapper (like a burrito), and continue to wrap until roll is secure. Place on a very lightly greased platter, and cover with plastic wrap; repeat with remaining wrappers and filling. Slice rolls in half diagonally, and serve immediately with Hoisin-Peanut Dipping Sauce.

Hoisin-Peanut Dipping Sauce

Home Made Hoisin Sauce


1 garlic clove

1/3 cup hoisin sauce

2 tablespoons creamy peanut butter

2 tablespoons warm water

1 tablespoon rice vinegar

1/2 teaspoon sriracha or chili-garlic sauce

1 tablespoon chopped toasted peanuts


Combine first 6 Ingredients in a blender; blend until smooth. Spoon into a bowl; cover and refrigerate until ready to serve. Sprinkle with peanuts before serving.


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