Durian Crepe & Pandan Crepe Recipe/ Cách Làm Bánh Crepe Sầu Riêng & Lá Dứa

Ingredients & Cooking Directions for Durian Crepe & Pandan Crepe

Kitchen Equipment used in this Video

Mixer: http://amzn.to/2lVkmhE
Clear bowls: http://amzn.to/2nAy4Um 
Spatula: http://amzn.to/2oL18t5
Forks: http://amzn.to/2nFVOW8
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Foil: http://amzn.to/2mZsHA0 

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Square plate: http://amzn.to/2mT5fCw  
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Estimated serving: makes 8 crepes

Cream filling

1 cup cold heavy whipping cream

¼ cup powdered sugar

1 teaspoon vanilla extract

1 cup durian flesh

2 small mangoes

1. Place the mixer bowl and beater in the freezer for 10 minutes. Then pour in the cold cream, sugar and vanilla beating on medium speed until stiff peaks form. Place whipped cream in refrigerator until ready to use.

2. Mash durian in a bowl, cover with plastic wrap and store in refrigerator until ready to use.

3. Peel mangoes, dice them, place in a bowl and cover with plastic wrap storing in refrigerator until ready to use.

               

 Crepe

1 cup all-purpose flour
4 large eggs

1 cup whole milk

½ cup coconut milk

4 tablespoons sugar

1/8 teaspoon salt
¼ cup warm water

2 pandan leaves

¼ teaspoon durian paste

2 tablespoons water

1 tablespoon melted butter

1. In a blender, add flour, eggs, whole milk, coconut milk, cold water, sugar and salt blending until smooth (about 40 seconds).

2. Pour batter through a sieve into a bowl to ensure there are no lumps and has a smooth consistency.

3. Cover the batter with plastic wrap and allow mixture to rest for 30 minutes in the refrigerator.

4. Cut the pandan leaves into small pieces and add it into a blender with the warm water. Blend until green liquid forms, pour into a container through a sieve, and set aside.

5. Add durian paste to 2 tablespoons of water, mix to combine and set aside.

6. After the crepe batter rested, divide the batter evenly into 2 separate bowls. Add 2 tablespoons of pandan liquid to one bowl and mix to combine. Then add durian water mixture to the other bowl and mix to combine.

7. Brush a thin layer of melted butter all over the inside of a nonstick pan. Turn stove on medium heat, stir the batter and pour in about 1/3 cup into the pan swirling it to create a thin round crepe.

8. Cook crepe for about 1-2 minutes until the top is dry and the edged pull away from the pan easily. Remove the crepe from the pan and set it on a cooling rack. Repeat the cooking process until all the batter is cooked.

9. Once crepe cools, add ¼ cup dollop of whipped cream on the crepe leaving the smooth on the outside. Add about 2 tablespoons of fruit on top of the whipped cream and fold the 4 sides of the crepe like a square. Repeat this process until all the crepes and fillings are used up.Place the filled crepes in the refrigerator until ready to serve. Serve cold.

Enjoy!

Crème Caramel / Leche Flan / Caramel Custard Pudding

Ingredients & Cooking Directions for Creme Caramel Flan

Kitchen Equipment used in this Video

Cooking gloves: http://amzn.to/2mcNotv

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Cookware: http://amzn.to/2mmmyuK  

Clear bowls: http://amzn.to/2nAy4Um  

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Estimated servings: 4

Caramel

1 teaspoon butter

¾ cup sugar 

1 teaspoon lemon juice

1. Preheat oven to 325 degrees.
2. Butter inside of ramekins and set aside.
3. Turn stove on medium heat and add sugar and lemon juice into a small pan swirling occasionally until caramel begins to turn amber, 5-6 minutes.
4. Quickly divide caramel between 4 ramekins, swirling ramekins to coat bottoms evenly, set aside.

Custard

1 ½ cups whole milk

3 large eggs

1 large egg yolk

3 tablespoons sugar

1/8 teaspoon salt

1 teaspoon vanilla extract 

1. In a medium pot, heat milk over medium heat until hot, but not boiling. Remove heat and set aside.
2. In a medium bowl, add eggs, egg yolk, sugar, and salt whisking to combine. While whisking, pour in milk into the egg mixture a little at a time until all the milk is added.
3. Then pour vanilla extract into the mixture and whisk to combine.
4. Strain custard through a fine sieve into a large liquid measuring cup and divide custard evenly among ramekins.
5. Transfer ramekins to baking pan and add enough boiling water to come halfway up the sides of the ramekins.
6. Bake until custards are just set, about 30 minutes.
7. Remove ramekins with tongs from hot water and allow to cool.
8. Cover ramekins with plastic wrap and refrigerate until cold, at least 3 hours.
9. Unmold by running a sharp knife around inside of each ramekin and invert onto a serving plate, gently shaking to release.

Enjoy!

Banh Tom Chien – Shrimp and Sweet Potato Fritters Recipe - Cách làm Bánh Tôm Chiên Giòn

Ingredients & Cooking Directions for Shrimp and Sweet Potato Fritters

Kitchen Equipment used in this Video

Induction Cooker: http://amzn.to/2nyw4eF

Cookware:http://amzn.to/2mmmyuK

Cooling rack: http://amzn.to/2nAJJCG

Whisk: http://amzn.to/2mbJUHH

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Estimated servings: 15 large fritters

Mix the batter

1 ½ cups all- purpose flour

1 cup self-rising flour 

1 teaspoon baking powder 

1 teaspoon turmeric 

1 teaspoon salt 

2 ½ cups water

1. In a bowl add the batter ingredients mixing it with a whisk until smooth with no lumps.

2. Allow batter to rest for 30 minutes at room temperature.

Fry the fritters

15 large shrimp, peeled, deveined, tail on

½ teaspoon salt 

1 teaspoon pepper 

1 teaspoon minced garlic

1 Japanese sweet potato

1 yam

4 cups vegetable oil 

1. Peel and shred potato and yam.

2. Add 1 teaspoon salt into 2 quarts water and mix the sweet potato in the salt water. Soak the potato in the salty water for about 30 minutes. Then drain, rinse, and set sweet potato shreds aside.

3. Add salt, pepper and garlic to shrimp, mix it up, cover with saran wrap and marinate it in the refrigerator for about 30 minutes. 

4. Heat oil in a large pan over high heat. Oil will be ready for frying when you place a wooden utensil in the middle of the pot and you see bubbles in the oil. Add a handful of yam shreds into the batter then arrange it neatly into a round mold, top it off with a shrimp pressing it down and remove the mold. Fry the fritters on medium high heat until golden brown on both sides (about 12-15 minutes) with shrimp fully cooked. Repeat process until ingredients are used up. Remove the fritters and place on a rack to drain excess oil.

To serve

Lettuce

Mint

Cilantro

Sliced cucumber

Pickled carrots & daikon recipe

Dipping sauce recipe

To serve, place a piece of the shrimp fritter and some herbs, cucumbers and pickled carrots and daikon on a lettuce leaf and fold into a wrap, dip into the sauce and eat.

Enjoy!

Vietnamese Mini Pancakes Recipe (savory) – Banh Khot - Cách làm Bánh Khọt

Ingredients & Cooking Directions for Vietnamese Savory Mini Pancakes

Kitchen Equipment used in this Video

Blender: http://amzn.to/2nnOJdA

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Portable stove: http://amzn.to/2nQ8sTe 

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Aebleskiver Pan: http://amzn.to/2njdRoJ

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Long chopsticks: http://amzn.to/2mSw6yK

Estimated servings: 30 mini pancakes

Mix the batter

2 cups banh khot flour or rice flour

1 tablespoon corn starch

1 teaspoon turmeric powder

½ teaspoon salt

1 teaspoon sugar    

1 cup cooked white rice

½ cup cooked split mungbeans

1 ¾ cups coconut cream

1 can Coco Rico soda (12 fluid ounces) or club soda

1 cup chopped green onions

1. In a large bowl, add flour, corn starch, turmeric powder, salt and sugar whisking to combine. Set aside.

2. In a blender, add the rice, mung beans and coconut cream blending until smooth. Then pour it into the flour mixture and stir to combine.

3. Pour in the soda and stir it into the mixture until smooth and there are no more lumps. Then add in green onions and incorporate into mixture.

4. Allow mixture to rest for about 30 minutes at room temperature before cooking.

Cook the pancakes

1 pound small shrimp, peeled and deveined

1 teaspoon salt

½ teaspoon pepper

1 teaspoon minced garlic

Vegetable oil

1. Add salt, pepper and minced garlic to the shrimp, mix it up and cover with saran wrap. Allow shrimp to marinate for about 30 minutes or more in the refrigerator.

2. Heat an “Aebleskiver Pan” on high and add about 1 teaspoon of oil to each well. Brush oil all over the inside of the wells to coat.

3. Fill the batter into each well ¾ of the way up. Allow batter to cook for 2 minutes on medium high heat covered and then quickly place 1 shrimp on top of each pancake.

4. Once shrimped placed on pancake, cook for about 2-3 minutes covered. When the edges separate from the wells, flip the pancakes over to cook on the other side for about 1 minute brushing some oil on the edges of each pancake.

5. Remove the mini pancakes from the wells with a flat utensil or a spoon, starting from the edges and scooping inward and transfer to a rack. (If the batter breaks apart or stick to the pan, it might not be done yet. Continue to let the batter cook until crispy on the outside before trying to remove again.)

6. Repeat the cooking process until shrimp and batter are used up.

To Serve

Lettuce

Mint

Perilla leaves

Cilantro

Sliced cucumber

½ cup vegetable oil
½ cup chopped green onions

Pickled carrots and daikon

Dipping sauce recipe

1. Turn stove on medium heat and add oil. When oil gets hot add onions in mixing it up with oil until sizzle and remove from heat.  Spoon onion oil on top of mini pancakes.

2. To serve, place a mini pancake and some herbs, cucumbers and pickled carrots and daikon on a lettuce leaf and fold into wrap, dip into the sauce and eat.

Enjoy!