How To make Satay Vegetable & Sprout Pancakes
PANCAKES:
5/8 c Plain wholemeal flour
1/2 ts Baking powder
1/2 Egg
3/4 c Milk
FILLING:
125 g Fresh snow pea sprouts
125 g Mung bean sprouts
3 Spring onions
125 g Button mushrooms
1/2 l Carrot
1/2 c Roasted peanuts
1/4 c Roasted peanuts to garnish
DRESSING:
1/4 c Cruncy peanut butter
1 tb Cider vinegar
1 tb Lemon juice
1 ts Sambal oelek
Preparation: finely slice the spring onions and mushrooms. : coursely grate the carrot To prepare the pancakes sift the flour and baking powder into a large bowl. Make a well in the centre. Combine the egg, milk and oil and stir into the flour. Mix until a smooth batter is formed, then pour into a jug. Brush a heated pancake tin with oil. Pour in enough of the batter to thinly cover the base of the pan. Cook for 2-3 minutes until the mixture sets. Turn over using a metal spatula and cook for a further 1-2 minutes. Remove and place on a plate and cover with a square of greaseproof paper. Continue until all the batter has been used. Keep the pancakes warm. To make the filling combine the prepared vegetables and divide evenly between the pancakes. Garnish the pancakes with the extra peanuts. Fold over or roll up and place on a large platter. To make the dressing combine all the ingredients in a small bowl and whisk well. Pour over the pancakes before serving.
How To make Satay Vegetable & Sprout Pancakes's Videos
Fresh Spring Rolls Recipe with Best Dipping Sauce
These homemade fresh Vietnamese Spring Rolls are easy to make and perfect for summer gatherings or a light dinner tonight. You’ll love the Spring Roll dipping sauce.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Vietnamese Spring Rolls Recipe Ingredients:
►1 lb Large Shrimp (21-25 count), peeled and deveined (keep the shells)
►3 oz Vermicelli Rice Noodles
►1/2 Butter Lettuce (15 leaves)
►2 Carrots, peeled and julienned
►1/2 English Cucumber julienned (or 3 small cucumbers)
►1 cup Cilantro sprigs
►15 Round Rice Paper Sheets (8.5” diameter)
Vietnamese Springroll Dipping Sauce:
► 1/3 cup water (preferably filtered)
► 1/4 cup fish sauce (three crabs brand)
► 1/4 cup granulated sugar, or to taste
► 2 Tbsp lime juice (freshly squeezed from 1 lime)
► 2 tsp rice wine vinegar
► 2 tsp chili garlic sauce, or to taste (more will make it spicier)
► 1 garlic clove, grated of finely minced
► 2 tsp sesame oil
► 1 tbsp shredded carrot
Peanut Dipping Sauce:
► 1 cup sesame ginger dressing (Newmans Own brand)
► 2 heaping Tbsp peanut butter
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:40 How to cook shrimp
1:22 How to cook rice noodles
2:08 Cutting shrimp and veggies
3:52 Hydrating rice sheets
4:25 How to assemble spring roll
6:17 Making the traditional sauce
7:12 Making a two-ingredient sauce
7:51 Taste test
10:04 Behind the scenes dab training
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USA
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Cold Noodle Salad with SunButter Satay Sauce Recipe | goop
This easy-to-make, easy-to-pack, kid-friendly noodle and veggie salad is a new office favorite. TIP: Add any raw or cooked vegetables you like to this super versatile pasta salad.
Learn how to make this Cold Noodle Salad with SunButter Satay Sauce recipe here:
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Horopito Satay Noodles and Blueberry Pancakes with Strawberries and Cream by Eru Tutaki
Chef Eru Tutaki shares his knowledge of Maori herbs with Stacey and makes Horopito Satay Noodles and Blueberry Pancakes with Horopito Spiced Strawberries and Chantilly Cream on Whānau Living
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4-Ingredients Crispy Chive Pancake | Easy And Cheap Vegan Snacks
This Chinese chive pancake are a very popular Chinese street food that are served for breakfast or as a snack. It is super crispy and delicious. To make this you’ll need:
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Prep time: 5 minutes
Cook time: 5 minutes
Recipe:
100g chinese chives / Garlic chive, chopped
2 cups (272g) All purpose flour
2 cups (500ml) water
1 tsp salt
1 fresh chilli, thinly sliced
Dipping sauce:
1 cloves garlic, minced
2 tbsp soy sauce
1 tbsp black vinegar
1 tbsp brown sugar
Black pepper for seasoning
1 tbsp water
1/4 tsp sesame oil
Method:
Mix together flour, salt and water. Then add in chopped chive. Mix well and set aside.
Heat oil in a nonstick pan, pour the batter and cook till golden brown. Flip and cook for another 2 minutes.
For the dipping sauce, mix together all the ingredients and serve with crispy chive pancake.
#asmr #crispypancake #easysnack #foodpassionical
Vietnamese Crispy Stuffed Pancakes - Vegan Banh Xeo Recipe
Vegan Vietnamese Banh Xeo are crispy rice flour and coconut milk pancakes filled with vegetables and served with a delicious sweet-salty sauce. This recipe is easy and tasty, but requires some practice to find the optimal temperature for the pan. For a fresh and aromatic taste experience, garnish the pancakes with herbs such as mint or Thai basil and/or lettuce leaves.
If you are looking for more authentic vegan Vietnamese recipes, subscribe to my channel and hit the like button.
Banh Xeo
Ingredients for 7 to 8 Pancakes
150g Rice Flour
50g Wheat Flour
125ml Coconut Milk
1/2 tsp Turmeric
400g Mung Bean Sprouts
1 Carrot grated
80g Mushrooms
1 Onion
For the sauce:
2 tbsp Soy Sauce light
1-2 Chili chopped
3 Garlic Cloves chopped
1 tbsp Sugar
1 tbsp Lime Juice
2 tbsp Water
2 working but disgusting tricks to level up your silken tofu salad ✌️
Full recipe here: