BOOK CATEGORIES
Authors
Short Stories
Long Stories
Funny Stories
Love Stories
Stories For Kids
Poems
Essays
Nonfictions
Plays
Folktales
Fairy Tales
Fables
Learning Kitchen
LINKS
Home
Famous Authors (View All Authors)
Post by :claudehop
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :721
Click below to download : Fishandseafood - Happy Pancakes With Vietnamese Dipping Sauce (Format : PDF)
Fishandseafood - Happy Pancakes With Vietnamese Dipping Sauce
1 1/4 cups rice flour2 cups water
1/4 teaspoon ground turmeric
1 green onion, thinly sliced
1/4 cup + 2 tbl. vegetable oil
1 pound lean pork shoulder or loin, cut into 1/4-inch slices
1 pound medium shrimp, peeled and deveined
21 small onions, thinly sliced
10 medium mushrooms, sliced
1 1/4 teaspoons freshly ground black pepper
2 1/2 cups mung bean sprouts
Vietnamese Dipping Sauce (nuoc cham)
Whisk together the rice flour and water. Add the tumeric and green onion and mix well. Set the batter aside.
In a large, nonstick skillet, heat 1 1/2 tbl. of the oil over high heat. Add 3 slices of pork, 3 shrimp, a few slices of onion and 1 sliced mushroom. Lightly sprinkle the black pepper and cook until the onion starts to brown slightly, about 1 minute.
Ladle 1/3 cup of the batter into the skillet and tilt the pan to distribute the batter evenly. Keep the heat on high, cover the skillet, and cook until the sides of the pancake turn deep brown and curl up, about 3-4 minutes.
Scatter 1/4 cup of the mung bean sprouts over the pancake, fold it in half, and slide in onto a warm platter. Keep the pancake warm in the oven while making pancakes with the remaining ingredients.
Sprinkle the pancakes with the dipping sauce before serving, or serve it on the side.
Source: "Hot & Spicy Southeast Asian Dishes"
NEXT BOOKS
2 oz. Jamaican pimento (allspice, crushed1/4 tsp freshly grated nutmeg1 tsp ground cinnamon12 scallions cleaned and chopped12 jalapeno peppers halved with seeds1/3 cup red wine vinegar2 Tbsp vegetable oil1 Tbsp salt1 tsp fresh ground black pepper2 Tbsp soy sauceHot pepper sauce (optional)Combine all ingredients in a blender or food processor, adding hot peppersauce to taste. Process to liquefy for 1 minute. Pour into a jar andrefrigerate till ready to use. Makes about 1 cup.Jerked Chicken, Pork, and Fish6 to 8 loin pork chops cut 1 inch thick6 chicken thighs6 chicken drumsticks6 to 8 fish filets or steakslime or lemon juice1 recipe
Fishandseafood - Jerked Fish, Chicken And Pork
PREVIOUS BOOKS
8 Tomatillos, papery husks removed 1/4 cup coarsely chopped red bell pepper 1 small jalapeno pepper, minced 1/4 cup cilantro leaves 1/4 cup orange juice 2 Tblsp rice wine vinegar 4 5-ounce halibut steaks In small saucepan, place first six ingredients. Bring to a simmer, and cook over low heat for 5 minutes. Allow mixture to cool slightly. In food processor bowl, pulse mixture three times, just enough to break up the tomatillos. Be careful not to puree the mixture. Season halibut with salt and pepper. Place steaks in a steamer over simmering water and cover. Steam for 8 to 10
Fishandseafood - Halibut - Steamed Halibut With Tomatillo, Orange And Peppers
NEXT 10 BOOKS
|
PREVIOUS 10 BOOKS
|
RANDOM 10 BOOKS
- Fishandseafood - Jerked Fish, Chicken And Pork
- Fishandseafood - Langostino Dip
- Fishandseafood - Langostino Casserole
- Fishandseafood - Langostino With Garlic Mayonnaise
- Fishandseafood - Langostinos Newburg
- Fishandseafood - Mock Lobster Pie
- Fishandseafood - Lobster - Baked Stuffed Lobster Tails
- Fishandseafood - Deviled Rock Lobster Tails
- Fishandseafood - Emeril's Lobster Cheesecake
- Fishandseafood - Grilled Italian Lobster Tails
LEAVE A COMMENT