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 and Sprout Pancakes's Videos
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
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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Number one mistake when making Vietnamese Spring Rolls | MyHealthyDish
2 working but disgusting tricks to level up your silken tofu salad ✌️
Full recipe here:
Tofu Stir Fry, my latest weeknight obsession
Get the recipe for my favorite tofu stir fry here!
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IN THIS VIDEO Wok: Shaoxing wine: (or buy it at East Asian grocery stores for much cheaper!)
???? MY KITCHEN ESSENTIALS Knives: (get $5 off using code nisha) Instant Pot 6 quart: Vitamix professional-grade blender: Vitamix 32-ounce container: Food Processor: Dutch oven: Nonstick frying pan: Stainless steel sauté pan: Cast iron pan: Large Cutting Board: Digital scale:
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???? KEY MOMENTS 00:00 I'm obsessed with this stir fry 00:13 Prepping the veggies 00:52 Prepping the aromatics 01:20 The Sauce 02:58 Prepping the tofu 05:17 Cook the rice + chop cilantro 05:40 Cooking the stir fry 08:17 Taste test and final thoughts