Gong Xi...Gong Xi... I believe everyone is having a great time today. It's CNY, it's a long holiday...and it's makan...makan...So let's start the day with Banh Xeo aka Vietnamese Sizzling Savoury Crepes. Have you tried this before?...It's delicious and a popular street snack in Vietnam, especially the south. The name means "sound crepe," and it indicates the sound the batter makes when it hits the hot skillet. The shrimp-studded crepe is rolled up in a leaf of lettuce and dipped in a flavorful lime-scented sauce before it gets popped in your mouth. This was once of the most delicious things I ate in all my time in Vietnam.
A banh xeo can be eaten with knife and fork, but it's best enjoyed as a wrap within a wrap by serving it with lettuce leaves and herbs (any combination of basil, mint, cilantro or the Vietnamese herb called rau ram, which tastes like spicy cilantro with lemon). Cut a small piece of banh xeo, wrap it in lettuce with a few herb leaves, and dip it into nuoc cham, a .
It looks suspiciously like a big omelet, its batter is made with coconut milk and rice flour and doesn't contain a single egg. The most common filling for banh xeo is onions, bean sprouts, shrimp, mushrooms and meat. It's simple to make..just like making the ordinary crepes.. with the raw vegetables as the fillings and serve with the Vietnamese Dipping Sauce.
1. In a large bowl whisk together the rice flour, turmeric powder, curry powder, sugar and seasalt. Add water, coconut milk, fish sauce and whisk until mixture is smooth. Strain through sieve if there are lumps. Set banh xeo batter to rest for 30 minutes.
2. Mix shrimps, onion, and couple drizzles of fish sauce together. Heat 2 tablespoons of cooking oil in a large wok or skillet over high heat. Toss in the shrimp mixture; saute until shrimps turn pink and add green onions. Set a side.
3. Whisk the batter well. Heat up a 25-cm or 10-inch crepe or saute pan over high heat. Add 1 tablespoon of cooking oil and ladle about ½ cup of the batter and swirl pan to coat bottom evenly.
4. When the crepe begins to feel firm, drizzle another 1 tablespoon of oil around outer edge of crepe and lower heat to medium. With a soft silicone spatula gently pried and loosen from bottom of pan. Then top one side of the crepe with some shrimp mixture and bean sprouts. When bottom turns light brown and crispy, fold crepe in half to secure bean sprouts and reduce the heat to low. Continue to cook the crepe for another 2 minutes.
5. Gently remove the crepe to a serving plate. Repeat with remaining batter and ingredients.
6. Serve the crepes with lettuce, Veitnamese herbs, carrot daikon pickle and dipping sauce.
DuA tiga hari ini blog agak sepi...semua sedang mengambil kesempatan cuti CNY untuk beriadah dan balik kampung. Seperti biasa saya dan anak-anak tidak ada apa-apa plan cuma akan mengambil kesempatan cuti ini Berjalan rumah kawan-kawan dan mencari bahan bacaan untuk anak-anak. Mana taknya campur semua anak-anak yang sedang menuntut di IPTA saya dapat baucer berjumlah RM600 yang hendak dibelanjakan untuk membeli buku dan peralatan sekolah. So cuti ini saya fokus pada ilmiah.
Breakfast pagi ini saya buat simple aje..sebab tengah hari..biasalah cuti mesti masak special sedikit....pagi ini saya buat menu alas perut aje..saya buat lempeng Vietnam. Lempeng ini adalah jenis yang ada inti...macam kuih dadar berlauk kita..tetapi kulitnya diperbuat daripada tepung beras dan intinya menggunakan sayur-sayuran mentah seperti taugeh, udang dan daun ketumbar..cukup sedap dicicah bersama sos Vietnam.