Text 3370, 113 rader
Skriven 2006-07-15 14:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Files
=============
 -=> Quoting Sean Dennis to Jim Weller <=-

 SD> My outpostbbs.net has a 10MB limit - you can also send more files to
 SD> other email addresses I have (I'll email you that info).


Will do.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sizzling Saigon Crepes (Banh Xeo)
 Categories: Vietnamese, Pancakes, Shrimp
      Yield: 6 servings
 
           FOR MUNG BEAN FILLING:
    1/2 c  Dried mung beans
           FOR BATTER:
      2 c  Rice flour
    1/2 c  Unsweetened coconut milk
  2 1/3 c  Water
  1 1/2 ts Ground turmeric
      1 ts Sugar
    1/2 ts Salt
    1/2 ts Curry powder, preferably
           Vietnamese
           Golden Bells brand
           (optional)
      4    Scallions, cut into thin
           Rings
           FOR REST OF FILLING:
      6 oz Pork shoulder or chicken
           Breast, thinly
           Sliced
           Salt and pepper to taste
        ds Fish sauce
        pn Sugar
      6 tb Vegetable oil
    1/2    Yellow onion, thinly sliced
     18 md Raw shrimp, peeled and
           Deveined
      6 c  Fresh bean sprouts
     15 oz Can straw mushrooms, drained
           And sliced
           In half lengthwise
           FOR SERVING:
           Vietnamese dipping sauce
           Table salad
 
  To cook mung beans: Soak mung beans in water for about 2 hours. Drain,
  then place dried mung beans in a heat-proof bowl. Place in a bamboo
  steamer or on top of a steamer rack in a wok or frying pan. Fill pan
  with water to about 1 inch below bottom of steamer. Cover; bring water
  to boil, then turn heat down to medium. Steam about 15 minutes, or
  until beans are soft.
  
  To make batter: Place rice flour, coconut milk, water, turmeric,
  sugar, salt, curry powder (if using), and scallions in a bowl and stir
  well to blend, making sure there are no lumps. Set aside.
  
  To make filling: In a small bowl, mix pork or chicken with salt and
  pepper, a dash of fish sauce and a pinch of sugar. Let marinate about
  15 minutes.
  
  Heat 1 tablespoon oil in a 10-inch non-stick omelet pan over
  medium-high heat. Add one-sixth of onion, pork and shrimp and stir
  until fragrant, about 15 seconds. Whisk batter well and ladle a scant
  1/2 cup into pan. (If you use too much, interior of crepe will take a
  long time to cook.) Swirl so batter completely covers surface. Spoon
  some steamed mung beans on one side of crepe. Neatly pile about 1 cup
  bean sprouts and some straw mushrooms on that same side of the crepe,
  closer to center than to edge. Reduce heat slightly. Cover pan and
  cook until edges of crepe pull away from sides of pan, about 4-5
  minutes. Reduce heat to low. Uncover and cook until crepe is crisp and
  pork and shrimp are done, 2 to 3 minutes more. Slip spatula under
  crepe to check underside. If it's not brown, cook another minute or
  two.
  
  Lift side of crepe without filling and fold it omelet-style over side
  with filling. Using a spatula, gently slide crepe onto a large plate
  and serve.
  
  Wipe pan clean and make remaining crepes in the same way. Be sure to
  oil pan before beginning the next crepe. If you have two 10-inch
  non-stick pans, you can make two crepes at the same time.
  
  To serve: Place crepes, Vietnamese dipping sauce and table salad on
  the table. Each person gets his or her own crepe. To eat, tear off a
  piece of crepe and wrap with lettuce or mustard leaves and herbs. Roll
  into a packet; then dip in sauce and eat. If not making all crepes in
  one day, cover batter and refrigerate to use the next day. Stir well
  before using.
  
  Per serving: 550 calories, 20g protein, 24g fat (7g saturated), 65g
  carbohydrate, 418mg sodium, 47mg cholesterol, 5g dietary fiber.
  
  Adapted from: Pleasures of the Vietnamese Table by Mai Pham

  From: Simon Bao
 
MMMMM


Cheers

Jim, in Yellowknife




... (Yet another unmarketable talent...)
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