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
BEST VEGAN TOFU SATAY
A creamy, peanutty flavour coating the crunch of the mix veg that more than covers all your needed nutrients, in this tasty meal. The satay sauce made from home made peanut butter can be easily substituted with ready made sauce for a shortcut. Also the veggies used can be easily substituted with what you have on hand or other faves. Served with 2 minute noodles makes this a quick weeknight dinner, but could also be served with rice or any other fave carbs.
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INGREDIENTS
* 1 pkt hard/firm tofu
* 2 tspn garlic powder(tofu season)
* Pinch salt & pepper(tofu season)
* 1 tspn sunflower oil
* 3 garlic-Minced
* 1/2 chilli (adjust to taste)-diced
* 4 stems spring onions-diced
* 1 red capsicum-sliced
* 1/2 zucchini-julienned
* 1 broccoli-florets-*blanched
* 1 tin chickpeas (400g)-drained
* 1/2 cup peanuts
* 1/4 cup coriander-chopped
SATAY SAUCE
* 2 Tblspn peanut butter
* 3 Tblspn tamari or soy sauce
* 1 cup coconut milk
* 1 Tblspn maple syrup
* 1 lime juiced
METHOD
* Prepare tofu-drain excess liquid with paper towels.
* Break into 2-3 cm pieces.
* Season with garlic powder + salt + pepper-to season.(not shown in video)
* Set aside.
SATAY SAUCE
* Mix all ingredients(heat in microwave if not dissolving easily-30sec-1min).
* Set aside.
* Heat oil in wok or large fry pan on high.
* Sauté onion + capsicum + garlic + ginger + chilli -1 min-to soften.
* Add tofu stir fry-5 min.
* Add zucchini-1 min.
* Add broccoli *blanched-2 min.
* Stir thru satay sauce.
* Add chickpeas + spinach-2 min.
* Turn off heat-mix in coriander.
* Garnish with peanuts & lime wedges.
* Serve over noodles or other carb.
*blanche broccoli by pouring boiling water & letting sit for 5 min.
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
10 Minute Indonesian Satay by The Happy Pear
View the full recipe here:
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
2 working but disgusting tricks to level up your silken tofu salad ✌️
Full recipe here:
Sweet Potato Pancakes with Arugula Salad Recipe | goop
High in vitamins A, B6, and E, sweet potatoes are a serious nutritional powerhouse, and this savory pancake, with creamy avocado and a bright, peppery arugula salad, is one of our favorite ways to eat them. Roast a few on a Sunday and keep in the fridge, unpeeled, until you’re ready to use.
Learn how to make this Sweet Potato Pancake recipe here:
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