BANH XEO VIETNAMESE BEAN SPROUT PANCAKE
Thanks to b-man for posting this to recipesecrets with the tofu change. To quote the man at his finest "known as Happy Pancakes or Vietnamese Crepes are large yellow pancakes -- traditionally stuffed with bean sprouts and shrimp -- that look like lacy-thin crispy omelets."
Provided by That is Dr House to
Categories Soy/Tofu
Time 15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Use the peanut oil or other neutral tasting oil.
- Press the tofu to remove as much water as possible.
- Peel and slice onions.
- Slice the mushrooms. Wash sprouts and set aside to drain.
- The tofu should be 1/4 inch square and 2 inches long when you slice it.
- Now heat oil over high heat and place the mushroom, tofu and onion in a single layer on bottom of pan. Saute over high heat until vegetables are browned on bottom.
- Whisk flour, turmeric, water and milk to form thin batter. When tofu is ready add batter to pan slowly. You don't want the veggies to float to the edges. And tilt carefully to distribute batter evenly.
- Cook for 2 to 3 minutes. Place sprouts on 1/2 pancake and cook for two or three more minutes until you see the underside of pancake is golden and crispy when you check edges.
- Fold pancake over sprouts and slide onto serving plate.
- Make sure each person gets lettuce and mint leaves. TO eat cut off pieces [bite size]and wrap in lettuce leaf with mint and a bit of chili sauce.
- Do not depend on the time. Use desired results to tell you when the next step or when it is done.
Nutrition Facts : Calories 297.6, Fat 11.5, SaturatedFat 3.3, Sodium 14.8, Carbohydrate 40.6, Fiber 3.4, Sugar 4.9, Protein 10.3
MUNG BEAN SPROUT SALAD
Make and share this Mung Bean Sprout Salad recipe from Food.com.
Provided by STK FD WIFE
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil.
- Add 1 pound rinsed mung bean sprouts and 1/2 teaspoon salt.
- Cook until sprouts begin to wilt but still retain a slight crunch, 4 to 5 minutes. Drain well and pour into a bowl.
- Add 2 tablespoons white distilled vinegar, 2 tablespoons Asian sesame oil, 1 tablespoon sugar, and salt and pepper to taste.
- Serve at room temperature or cold.
- Shortly before serving, sprinkle mung bean sprout salad with about 1 tablespoon toasted sesame seeds.
Nutrition Facts : Calories 85.1, Fat 5.8, SaturatedFat 0.8, Sodium 198.7, Carbohydrate 7.2, Fiber 1.7, Sugar 5.2, Protein 2.7
CASHEW DIPPING SAUCE (ZWT II - ASIA)
This recipe has been entered for ZWT II. It was found on the net courtesy of The Straits Cafe at straitscafe.com. The intro was brief & said "Use as a seafood dip or as a tasty sauce for wraps." Somehow the thot of a lettuce wrap w/stir-fried chicken & this sauce captured my imagination. This is so easy & fast to make & can be made well-ahead of planned use.
Provided by twissis
Categories Sauces
Time 10m
Yield 1 1 1/2 cup serving, 1 serving(s)
Number Of Ingredients 8
Steps:
- In a blender or food processor, combine the cashews & peanut oil. Mix till a paste is formed (scrape down the sides periodically).
- Add the remaining ingredients & blend till smooth.
- NOTE: Dipping sauce may be made up to 4 dys ahead of time if kept chilled & covered. Before serving, return sauce to room temperature.
Nutrition Facts : Calories 913.1, Fat 73.7, SaturatedFat 15.8, Cholesterol 23.9, Sodium 1105.9, Carbohydrate 46.7, Fiber 4.1, Sugar 15, Protein 27.8
CHINESE CABBAGE AND BEAN SPROUT SALAD
I had this delicious coleslaw type of salad in a chinese restaurant several times. I searched for the recipe and finally found it in an old church cookbook.
Provided by Beeks
Categories Greens
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients for salad together in a large bowl.
- Mix all ingredients for dressing in a small bowl.
- Pour dressing over salad and toss.
- Let sit for 5 minutes and serve.
Nutrition Facts : Calories 97.8, Fat 3.9, SaturatedFat 0.6, Sodium 769.3, Carbohydrate 13.4, Fiber 3.5, Sugar 8.1, Protein 5.9
BEAN SPROUT SALAD (DOW NGAH)
Make and share this Bean Sprout Salad (Dow Ngah) recipe from Food.com.
Provided by Dienia B.
Categories Chinese
Time 12m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- If using fresh bean sprouts, pour boiling water over them; let stand 2 minutes. If using canned bean sprouts, wash them in running water; drain in colander.
- Combine carrot, onion, soy sauce, oil, and sesame oil.
- Pour over bean sprouts; mix.
ORIGINAL LECHE FLAN - PHILIPPINES
This recipe is posted for ZWT II - Asia taken from an Asian Food web site. The vanilla in this recipe can be substituted with lemon essence or peppermint.
Provided by Chabear01
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Caramel:.
- Put sugar and water in a saucepan. Caramelize on high heat. Line loaf tin with caramel. Be sure to line the sides of the pan.
- Custard:.
- Blend all ingredients in a blender. Pour mixture into caramel lined loaf pan.
- Cover with aluminum foil. Place tin in a larger baking pan half filled with water. Place pan in pre-heated oven at 375 degrees, and bake flan for about 1 hour or until firm.
- Place serving dish over top of loaf pan, and invert. Flan will easily plate, and the caramel provides a wonderful sauce.
Nutrition Facts : Calories 511.9, Fat 17.2, SaturatedFat 8.6, Cholesterol 412.9, Sodium 144.9, Carbohydrate 76.8, Sugar 72, Protein 13.1
JAPANESE CUCUMBER & BEAN SPROUT SALAD
I've always loved that little side dish of pickled cucumber and or bean sprouts you get at many of the Japanese restaurants. I make a salad that uses both.
Provided by mysticchyna
Categories Japanese
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Place the cucumbers and sprouts in a glass bowl and sprinkle with salt. Toss well and chill for 1 hour. Rinse and drain well.
- Put all the dressing ingredients in a jar and shake well to combine. Pour over the cucumber/sprouts, and mix well. Top with sesame seeds.
- NOTE: I find that letting the salad sit a few ours in the fridge helps the texture and flavors mix. In fact, I prefer this salad the next day.
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