How To make Satay Vegetable and 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 and Sprout Pancakes's Videos
2 working but disgusting tricks to level up your silken tofu salad ✌️
Full recipe here:
Beef And Onion Stir Fry ｜Tender And Juicy Beef
—-Ingredients(4 servings)—
6.7 oz/190 g onion
4 stalks of green onion
1/4 tsp salt
1/4 tsp sugar
4 cloves of garlic
16.9 oz/480 g beef
2 tsp soy sauce
2 1/4 tsp dark soy sauce
3/4 tsp oyster sauce
3/4 tsp sugar
1 1/2 tsp baking soda
4 1/2 tsp corn starch
3 tsp oil
1 1/2 tsp sesame oil
3 tbsp oil for cooking
3 tsp dark soy sauce
1 1/2 tsp oyster sauce
1 1/2 tbsp cooking wine
1/3 cup water
Black pepper
—-Timestamps—
00:00 - Intro
00:17 - Green onion,garlic,onion prep
01:07 - Beef Prep
02:02 - How to cook Beef And Onion Stir Fry, Onion stir fry
02:42 - Beef stir fry
04:13 - Final Step
Crunchy and Delicious Chinese Vegetable Spring Roll Recipe
In today's episode of Wok Wednesday, Jeremy takes us through his deliciously simple vegetable spring rolls recipe - a popular Chinese snack made with rice flour. Full of flavour and crunch, these spring rolls are sure to wow your dinner guests!
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To find the recipe for this dish, click the link below!
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Music:
Say Good Night by Joakim Karud
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One-Pan Cook Along - Day 2 - Giant Apple Pancake + Peanut Satay Bake
Make my fav one-pan recipes with me in my free cook along.
Grab the recipes here:
Stace x
Chinese Takeaway Jumbo Meat Spring Rolls
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BOUT ALEX
Alex was Born and bred in Glasgow..He's been working now in various Chinese takeaways as a delivery driver for the past few years or so..Most of what he's learnt is just by watching the chefs..
In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob..Not all takeaways will ignite the food the way i do and just cook in the normal fashion..This is just my preference..The most important part is using the correct condiments and you will produce some amazing results..My subscribers are testament to that which i'm pleased about.
Below is a list of products i use,condiments,essentials tools etc
Eastman Outdoors 90411 Portable Kahuna wok Burner..
Chinese ladle..
London carbon steel wok.
Chinese Chefs Knife (cleaver ).
Chinese Caramel sauce..
Shaoxing wine..
Lee Kum Kee dark soya sauce..
Lee kum kee light soya sauce..
Lee Kum kee Panda oyster sauce..
Lee Kum kee sesame oil ..
Lee kum kee garlic chilli sauce..
Lee Kum Kee chilli bean paste
Jimmys sate sauce..
Knorr chicken powder..
MSG..
Sambal paste..
Lee kum kee black bean garlic sauce..
Lee Kum Kee black pepper sauce..
Lee kum kee Hoisin sauce ..
Lucky boat noodles thin number 2..
Lucky boat noodles thick number 1..
Potato starch.
Fermented red bean curd..
Dehydrated Garlic..
Daisho Yakiniku Sauce..
Lobo Satay seasoning..
Char sui pork tutorial..
Takeaway oil..
Ingredients
Char sui pork
Ham..Takeaways all use tinned ham..Any supermarket ham is fine to use..
Shrimp
Beansprouts
2 tbls of dark soya sauce..Lee Kum Kee brand
1 tbls dark soya sauce Lee kum Kee
1 heaped tsp of chicken powder..
1 tsp of sesame oil
1 tsp black pepper
1 spring onion
Always taste your food before serving..If you think it needs more seasoning add more.Check for salt content..Add more light soya sauce or chicken powder if needed..These two ingredients are loaded with salt..Less is always better and leaves you with better options if needed...
For vegetarian spring rolls just replace the meat with shredded carrot cabbage beansprouts and a few chillis
Method
Stir fry you beansprouts in some oil and then add all your seasoning
Leave the beansprouts to cool before filling the rolls with your meat etc
How to Make Authentic Pad Thai in 5 Mins! + Pad Thai Sauce Recipe
Pad thai made from scratch isn't exactly a quick meal—there's a LOT of ingredients to prep. But how do restaurants get your freshly-made pad thai done in 5 minutes? Good news: they're not doing anything you can't do at home! So watch the video and I'll show you all the restaurant hacks you can follow so that you too can have pad thai on a Tuesday night in 5 minutes!
Aside from the prep hacks, I'm sharing the recipe for making pad thai sauce in bulk, which is the main thing you need. Once you have the sauce, check out my pad thai recipe linked below!
WRITTEN RECIPE (for the sauce) + BLOG POST :
ORIGINAL PAD THAI RECIPE:
HOW TO MAKE TAMARIND PASTE:
CHOOSING THE BEST FISH SAUCE:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at