Showing Tag: "crepe" (Show all posts)

Fawm Kauv (Hmong Rice Noodle Crepes)

Posted by Kroocrew on Tuesday, January 4, 2011, In : Hmong 


© All Rights Reserved. Used with the kind permission of Tiaj Yaj.



Ingredients:
  • 500 gm (~1 lb) Ground pork
  • 3 chopped scallions
  • 2 diced coriander roots and/or some chopped leaves
  • 1 cup wood ear mushrooms rehydrated and diced.
  • Fish sauce (optional)
  • Freshly ground black pepper
  • 2 cups rice flour
  • 1 cup potato starch
  • ½ cup tapioca starch
  • 3 tablespoons vegetable oil
  • 5½ cups water

Method:

Preparations and filling
  1. Make the crepe slurry by mixing the flours in a large bowl.
  2. Add the water and oil and mix well by h...

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Roti Jala

Posted by Kroocrew on Sunday, October 31, 2010, In : Malaysian (Malay) 



Roti Jala (net bread) is the Malaysian version of crepe. Its traditional lacy shape comes from a funnel that has 5 little holes.
This dish is widely available during the Muslim fasting month of Ramadan. It is cooked briefly on a hot pan or griddle and served with rich curries.




Ingredients:
  • 1 cup all purpose flour
  • a pinch of salt
  • 1 cup of water
  • 1 light beaten egg
  • 1/3 cup of coconut milk (dairy milk is less fragrant but fine)
  • 1/4 tsp of turmeric powder - colours the batter.
Method:
  1. Sift flour and mix al...

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Mughlai Paratha

Posted by Kroocrew on Tuesday, February 9, 2010, In : Bangladesh 


© Manzoorul Hassan
used with kind permission

Similar to Murtabak and a popular breakfast dish. The filling can be vegetarian (traditional) or a meat curry


Ingredients:
  • Refined flour (Maida): 1 cup
  • Eggs (Dim): 2
  • Ghee for frying
  • Salt

Method: ( the crepe)

  1. Sift the flour , add ½ teaspoon of salt to it, pour half-cup of water and knead into a soft dough. The correct consistency tends to have a sheen on the surface of the dough and feels very plastic and consistent. Corrections can be made with addition...

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Saigon Crepes

Posted by Kroocrew on Sunday, February 7, 2010, In : Vietnam 

CC license



Ingredients:

  • 115 g Minced (ground) pork
  • 1 Tbsp Nuoc mam
  • 2 cloves Garlic, crushed
  • 175 g Button (white) mushrooms, finely sliced
  • 60 ml Vegetable oil
  • 1 Onion, finely sliced
  • 1-2 Green or red Thai chilies
  • 115 g Shrimps, shelled and deveined
  • 225 g Bean sprouts
  • 1 small bunch Fresh coriander (cilantro), stalks removed, leaves roughly chopped
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground black pepper

For batter :

  • 115 g Rice flour
  • 2 tsp Ground turmeric
  • 2 tsp Curry powder
  • 1 tsp Sugar
  • 1/2 tsp Salt
  • 300 ml Canned coconut milk
  • 4 Spr...

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Appom (Hawker Hoppers)

Posted by Kroocrew on Thursday, January 14, 2010, In : Malaysian (Hawker) 





Appom makers. Between customers.


Ingredients :
  • 30g rice flour
  • 1 teaspoon salt
  • 500ml coconut milks - extracted from 600g grated coconut
  • 1/4 teaspoon baking powder
  • 1 tablespoon cooked rice - grind with a little water to form paste
  • Some butter / cooking oil for frying
Method :
  1. Mix all ingredients to obtain a smooth batter. Leave it overnight.
  2. Whip the batter thoroughly to enclose air (you can also whip in some beaten eggs and sugar to taste for a dessert style).
  3. Heat a small wok and grease it all over wit...

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Muu Kung Khao Maprao หมูกุ้งข้าวกระเพรา- Kanom Buang Yuan ขนมเบื้องยวน. (Pork-Shrimp Coconut-Rice Crepes)

Posted by Kroocrew on Saturday, December 26, 2009, In : Thailand 



Ingredients:

  • 2 cups rice flour
  • 1/2 cup coconut milk
  • 2 eggs (duck eggs preferred)
  • 2 teaspoons ground turmeric
  • 1 lemongrass stalk, very finely minced and pounded
  • 5 scallions, very finely chopped
  • Salt and freshly ground pepper (long pepper, black or white or combination)
  • 1 cup Nam Pla (fish sauce)
  • 1/3 cup sugar (date palm sugar)
  • ¼ cup distilled rice vinegar
  • 1/4 cup fresh lime juice
  • 4-6 Thai Dragon chiles, thinly sliced
  • 2 shallots, minced
  • 5 garlic cloves, very finely chopped
  • ¼ cup grated fresh ginge...

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Khmer Savoury Pancake

Posted by Kroocrew on Friday, August 21, 2009, In : Cambodia 

This is very related to the Vietnamese Banh Xeo or Happy Pancake. A few years ago both in Siem Reap and along the promenade restaurants in Phnom Penh there were many restaurants with Happy Pizza signs. Many said that they were available after 10 pm with happy herbal cookies to boot. When you ordered the pizza the waiter would ask how happy you wanted your pizza? Not so apparent nowadays but probably not too hard to find.






Ingredients:
Makes 10 pancakes
 
  • 1 3/4 (415 ml) cups of rice flour 
  • 1/2 tsp...

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Bei Jing Kao Ya 北京烤鸭 (Beijing Roast Duck)

Posted by Kroocrew on Thursday, August 20, 2009, In : China 
The most authentic style in Beijing is where the duck is roasted in an open oven fired with Chinese date wood. Apricot and apple wood is also used. Why? Probably because it was abundant at some stage and had little demand for structural or decorative work. The optimal fire temperatures and cooking times would have been worked out by the masters and specifically proscribed.



 


The duck may be used for three courses of a meal.
  • The Beijing Duck pancakes.
  • A stir fry dish with vegetables
  • Duck soup.
T...
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Murtabak (Malaysian hawker savoury crepe)

Posted by Kroocrew on Thursday, August 20, 2009, In : Malaysian (Hawker) 





Ingredients:
  • 10 oz (280 gm) All purpose flour
  • 1/2 cup (120 ml) Cup ghee
  • 2-3 Fresh green Serrano
  • 1 Large onion, finely chopped
  • 1 Egg for each dough sheet
  • 1/2 (120 ml) Cup water
  • Salt to taste

For Meat Filling:
  • 1 lb (500 gm) Ground lamb or beef
  • 2 tbsp (30 ml) Ghee
  • 1 Onion, finely chopped
  • 1 tbsp (15 ml)Fresh ginger, finely minced
  • 2-1/2 tbsp (37 ml) Meat curry powder
  • 2 tbsp (30 ml) Cilantro, finely chopped
  • 2 tbsp (30 ml) Fresh mint, finely chopped



How to make Murtabak:
To Prepare Meat Filling:
  1. Take a ...

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Happy Pancake (Banh Khoai)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Vietnam 


 


The Vietnamese version of an open-faced omelet or crêpe, this specialty of many streetside restaurants is also called the "Happy Pancake." and probably doesn't refer to the well remembered pancakes of Phnom Penh  :) The Vietnamese name, khoai, comes from the type of pan it is cooked in. Banh xeo is the large southern version and is the basis of the Khmer Pancake referred to in this collection.
 
(240 ml)1 cup rice flour
(360 ml) 1-1/2 cups water
2 eggs, beaten
Small pinch of salt
(5 ml) 1 teaspoo...
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