Banh Xeo, Happy Pancake!

I'm Avril!(Yi Deun A Park)

Bang, Xeo, Happy Pancake

Crepe Batter

• Rice flour -- 1 cup
• Sugar -- 1/2 teaspoon
• Salt -- 1/2 teaspoon
• Turmeric -- 1/4 teaspoon
• Coconut milk -- 1 cup
• Water -- about 1/2 cup

Filling

• Oil -- 2-3 tablespoons
• Shallots or scallions, minced -- 2-3 tablespoons
• Garlic, minced -- 2-3 cloves
• Shrimp, peeled and deveined -- 3/4 pound
• Fish sauce -- 2-3 tablespoons
• Salt -- to taste
• Mung bean sprouts -- 1 pound

Salad

• Green leaf or romaine lettuce, cleaned and separated into individual leaves -- 1 head
• Cilantro -- 1 bunch
• Mint -- 1 bunch
• Nuoc cham dipping sauce -- 1 recipe

Method

1. In a large bowl, mix together the rice flour, sugar, salt and turmeric. Beat in the coconut milk to make a thick batter, then slowly beat in enough water to make a thin crepe batter. Set aside to rest while you prepare the rest of the ingredients.
2. Heat the oil in a sauté pan over medium-high flame and add shallots or scallions and garlic. Sauté for 1-2 minutes without browning. Add the shrimp and sauté for another 3-4 minutes until the shrimp is cooked through. Add the fish sauce and salt to season. Remove shrimp to a bowl and set aside.
3. Wipe out the sauté pan and reheat over medium flame. Add a small amount of oil. Stir the crepe batter well and pour 1/2 cup batter into the saute pan. Swirl the pan to coat the bottom. Lay 3 or 4 of the cooked shrimp over one half of the crepe and then sprinkle a small handful of sprouts over the shrimp. When the the middle of the crepe looks cooked through and the edges of the crepe begin to brown, fold the crepe over to cover the filling and side onto a plate. Hold in a warm oven as you finish the rest of the crepes.
4. To serve the crepes, arrange the lettuce and herbs on a large platter. Give each diner his own individual crepe with a small bowl of nuoc cham dipping sauce. Each diner takes a leaf of lettuce, breaks off a piece of crepe and places it in the leaf along with a few sprigs of the herbs. The leaf is then rolled up, dipped in the sauce and eaten.

Banh Xeo (Vietnames Coconut Crepes )-cordelia

Banh Xeo  (Vietnames Coconut Crepes )

Ingredients:

Rice Batter

1 cups rice flour
1/4 teaspoon turmeric powder
1/2 teaspoon salt
1/2 cup water
1 1/2 cup canned coconut milk
Fillings:

lard
vegetable oil
250g pork
15ea  shrimp, peeled and deveined, slices in halves lengthwise
1/4 teaspoon salt
50g leeks
100g carrots
                                                                100g bean sprouts (trimmed preferred)

Method:

1. In a large bowl whisk together the rice flour, turmeric powder and salt. Add water and coconut milk and whisk until mixture is smooth. Strain through sieve if there are lumps. Set batter to rest for 30 minutes.
2. Heat up a 10-inch non-stick saute pan or skillet over high heat. Add 1 tablespoon lard/oil and then add one portion of pork, shrimp, onions, scallions, and mushrooms. Stir fry until pork and shrimp are half done, and ladle 1/2 cup of batter into pan. Swirl pan to coat bottom evenly. Add bean sprouts over half the crepe (on the right). Drizzle another 1 tablespoon of lard/oil around outer edge of crepe and lower heat to medium.
3. Cover pan and cook for 1 minute. Remove cover and continue to cook until edges begin to brown. Loosen crepe from bottom of pan with a soft silicon spatula (hard spatula would break the crepe). When bottom turns light brown and crispy, fold crepe to encase bean sprouts.
4. Places pieces of cooked banh xeo inside a lettuce leaf, dip in nuoc cham and eat immediately.

About Tapas

Tapas (Spanish pronunciation: [ˈtapas]) are a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold (such as mixed olives and cheese) or warm (such as chopitos, which are battered, fried baby squid). In select bars in Spain, as well as some parts of North America and the United Kingdom, tapas have evolved into an entire, and sometimes sophisticated, cuisine. In Spain, patrons of tapas can order many different tapas and combine them to make a full meal. In some Central American countries, such snacks are known as bocas.
The serving of tapas is designed to encourage conversation because people are not so focused upon eating an entire meal that is set before them.^{[citation needed]} Also, in some countries it is customary for diners to stand and move about while eating tapas.^{[citation needed]}

Madrid Top 10 Tapas Bars

Posted by gen On February - 5 - 2010

Madrid’s Best Tapas Bars
Everybody in Madrid has their Tapas bar- their secret neighborhood hideaway. Whether for a morning coffee, a midday snack, or a late night bottle among friends, madrileños live their lives in their favorite haunts. Here are just ten of our favorite tapas bars in Madrid, to give you a taste. But when you walk through the winding cobblestone streets of Madrid, you will be sure to stumble upon your very own taberna.
by Martina Hemm

La Camarilla

Le Cabrera
As the collaboration between Argentinean mixologist, Diego Cabrera and Sergi Arola, the culinary mastermind behind many of Spain’s great restaurants, Le Cabrera could settle back on their good names, but that would go against this new Gastrobar’s principles. Whether in its boutique tapas or distinct cocktails, Le Cabrera gives top ingredients the limelight. Split into two levels diners can start the evening upstairs with a glass mellow red Terrazgo, and follow up with one of Cabrera’s signature drinks in the downstairs cocktail lounge. Or enjoy the night at the open kitchen’s bar, where you can watch the chefs create the stars that make Le Cabrera shine.  Even though head chef, Benjamin Bensoussan, is originally from Marseille his traditional tapas with a twist could fool any Madrileño into believing he was a native. Tiny rolls of potatoes hiding a spicy center and topped with a smooth garlic aioli, are what Le Cabrera calls patatas bravas; a worthy addition to any gourmand’s dictionary.
Calle Bárbara de Braganza 2
Madrid
Tel +34 913 199 457
Taberna Matritum
Rustic yet refined, Matritum is set back from the busy bustle of Cava Baja. Enter into the cozy dining room and watch the dim lighting reflect off of the over 400 wines on display, which the in house sommelier will be more than happy to go guide you through. Treat yourself to one of Matritum’s specialties: pan seared foie with a confit of oven roasted apples and onions or a gratin of scallops in a luscious Cava cream. Better yet, brings friends and join in on a family style serving of patatas bravas with five cheeses.
Cava Alta 17
Madrid
Tel +34 913 658 237

Taberna Agrado
Meaning to please in Spanish, Agrado does everything to stay true to its name. Although only a week old at the time of publishing, the tiny modern taberna tucked in amongst the winding backstreets of Madrid, already has a large following of locals who know to appreciate good customer service.  For those in need, the openhearted bartenders are quick to give a wine recommendation, favoring those from their hometown such the 2008 La Vendimia. Drinks are served with crumbled aged Parmesan drizzled with a tart olive oil. If you have come with an appetite Agrado has empanadas de carne with a spicy pebre of onions, pepper, and cilantro, and an excellent list of small dishes focusing on seasonal produce such as the ceviche with ripe mango and crunchy red onions, to please your hunger.
C/Ballesta 1
Madrid
Tel +34 915 216 346
Casa Lucas
Long lines speak for the popularity of this Cava Baja mainstay. So be sure to arrive early and put down your name for one of the coveted tables. This will give you enough time to browse the chalkboard’s daily specials and skim the crowds for a friendly face. Dim lighting and laughter make it easy to find a conversation and enjoy the homey atmosphere over a glass of dry white Peñedes and their classic tapa of pork loin on a confit of onions.

Calle Cava Baja 30
Madrid
Tel +34 913 650 804‎
La Perejila
The tiny entrance to La Perejila is easy to miss despite its green color, but sneak a peak inside and the soft breeze of Andalusia will beckon you in.  Flamenco memorabilia covers the walls and lends a distinct touch to the colorful nightspot frequented by the La Latina’s bohemians. Saddle up to the bar and toast to the vibrant atmosphere with a glass of Cava. Be sure to try the salmorejo, a deliciously refreshing soup similar to gazpacho, and if you are feeling like something heartier the toast of sobrasada and warm goat cheese with a drizzle of caramel will leave you craving for more and happy you haven’t missed this jewel of a bar.

Calle Cava Baja 25
Madrid
Tel +34 913 642 855‎
La Camarilla
A total contrast to the sleek dining room, the bar area of la Camarilla with its bistro tables and worn terra cotta tiled floor, is the perfect pit stop on a tour through La Latina. After a morning of scouring antiques at the Rastro market around the corner, enjoy a typical Madrid breakfast of café cortado and toast with tomato and olive oil. Come back at night to pick and choose from the tapas on display, from salmon rolls filled with a scallop béchamel to sautéed mushrooms topped with green pardon peppers. While the night is still young, browse the long list of wines representing every corner of Spain and enjoy a glass while the music continues to play until the early morning.

Calle Cava Baja 21
Madrid, Spain
+34 913 540 207
Mercado San Miguel
Come on a weekend and hear a medley of languages bounce off of the beautifully restored marketplace. Crowds of Madrileños and world citizens pulse through the wrought iron stands whittling away the hours with laughter and conversation. Home to small upscale shops by day, the market turns into one big tapas bar at night offering a wide range of delicacies from cured ham, to artisan cheese, olives, almonds, and melt in your mouth seafood tapas. Try the traditional sardine tapa with an unconventional curry sauce, a surprisingly divine combination. The Pinkelton & Wine bar has an excellent red, 2007 CLIO, the perfect way to sip the night away watching as the world passes by the glow of the Mercado.

Plaza de Oriente 3
Madrid
Tel +34 915 415 104‎
Bar Miguel Angel
Hidden within the entrance to an apartment building, is a white door that takes you down into a cellar filled with small wooden tables. This is Bar Miguel Angel, the secret tip of everyone in the barrio: breakfast joint in the morning, white table dining at lunch, after work hangout for young professionals on weekends. But those who really know stop in between 7pm and 9pm, when the mood is mellow and the tables in the alcove are still free. Following tradition every glass comes with a heaping plate of tapas to choose from. Cured ham on pisto with melted goat cheese, or the ubiquitous tortilla Espanola, the options change everyday but the flavor is consistent.
Calle de Miguel Ángel 6
Madrid
Jose Luis
An institution for over 50 years, Jose Luis has locations throughout Madrid, as well as in Sevilla and Barcelona. But the original is in the prestigious Calle Serrano in Madrid. A fashionable establishment of the 60’s, artists, writers, and professionals were drawn by the ambient and the large variety of tapas. Today’s crowd is a mix of decades of regulars, enjoying drinks at the bar or the daily menu. Try to get a seat at one of the two tables in the bar area to enjoy a casual meal among friends with all the pomp that Jose Luis has retained over the years. The counter offers a broad range of traditional tapas to choose from, be sure to savor a variety to see what makes the Madrileños come back day after day, year for year.

Calle de Serrano 89
Madrid
Tel +34 915 616 413‎
Lateral
The answer to many Madrileños search for modern, sleek, tapas at a good price, Lateral has several strategic locations throughout Madrid. Take a break from shopping your way down Calle Fuencarral with a medley of tapas at Lateral.  But make sure to plan in some waiting time as the young and the fashionable flock here in droves for light dishes with a blast of flavor. Try the rolls of salmon filled with cream cheese and caramelized apples, a warm salad of grilled eggplant, caramelized onions, and goat cheese, or roasted pimientos de pardon with olive oil and sea salt-an emblematic tapa throughout Spain.


Thank you professor!! this class is very exiciting!!

Here, suck on this (Fishhead curry - Ted)

SOUL FOOD Only those who truly appreciate fish know that the head is the best part

A worker preparing fish heads before they are cooked for the lunch crowd at Restoran ZK in Kampung Attap in Kuala Lumpur. Fish head curry is popular among Malaysians and can fetch anywhere between RM50 and RM80 per serving.

Fish head curry has Chinese and Indian origins but has evolved into a truly Malaysian fare

2 / 2

  Sucking the eyeball of a fish might make most people cringe. But not to those  who truly appreciate fish. And for those who recognise the quality of fish, the head is the best part to savour.
Despite the head not having much flesh it is still the best part according to fish experts, the people who serve fish head in the most loved style -- curry.

  Teoh Kooi Lan, who has been cooking and serving fish head curry for more than  20 years at Lebuh Melayu here, said people who knew how to eat fish would go for the head.

  The meat from the head, unlike  the other parts of the fish, is smoother, firmer and thinner.

  "That is the quality fish lovers look for ... flesh with that kind of texture can only be found in the head.

  "The fact that there is so little of it, compared to meat in other parts of the fish, makes it even more special and savoury," she said when met at the restaurant yesterday.

  Throughout the many years of serving fish head curry at Lebuh Melayu, Teoh, in her 40s, said customers who walk through her doors every day for lunch never fail to order the curry.

  Even lone customers, she said, would order a serving to savour.

  "On Wednesday, a woman came in and ordered a bowl of fish head curry for herself ... there are people who would  rather not share something so good," she said.

   Asked why people would go as far as eating the eye of the fish as well, she said the eye was actually a favourite among many people.

  "The fish eye is very smooth and even slippery in the mouth -- qualities that fish lovers appreciate"

  "Boh gili eh (It is not disgusting at all) ... It is yummy as long as the fish is fresh," Teoh said.

  According to Wikipedia, fish head curry has Chinese and Indian origins, but in this country, where most of the population enjoy eating good food more than anything else, the people probably do not care where the recipe came from.

  At the famed Pen Mutiara Restaurant in Batu Maung  south of  the island, fish head curry is the number one dish, with an average of 150 orders daily.   Served boiling hot in a claypot, the fish head curry has taken on a 'Penang-style' flavour, said the restaurant's operations manager Azuddin Abd Rashid.

  "Our diners  sip the curry as if it is soup or tom yam ... that is what sets our fish head curry apart from others," he said.

  "Even our Governor, Yang di-Pertua Negri Tun Abdul Rahman Abbas, loves them."

Sauted glass noddle

Sauted glass noddle

Ingridents

glass noodle

crab meat

seafood

mushrooms

shallot

ginger

garlic

leeks

corn oil

sesame oil

oyster sauce

chicken powder

stock

Method

1. soak glass noodle at 10 minutes, rinse crab and cut 1/4 size

2. sliced leek and mushroom. chopped shallot, ginger and garlic

3. fried crab meat.

4. put oil in pan. sauted garlic and ginger. and put glass noodle

5. put oyster sauce, sesame oil, chicken powder and stock

6. occasionally taste it for seasoning

7. and put in all ingridients beatifully in dishes

8. that's it. finished!!

my opinions

I think this is similar to korean jap-chae. both method and taste is very similar. If you sell this cuisine, you  will success in korea maybe... um it's just my thinking. Don't trust me. Whatever, this cuisine is exotic exprience to me. I'm inspred my cuisine by sauted glass noodle. After, i will change this cuisine properly.

steamed Pumpkin with Custard(Ted)

steamed Pumpkin with Custard

ingredients

Pumpkin                 1 pc

Eggs                       5 pc

Coconut Mike        1 cup

Palm Sugar             1 cup

pandan paste

Method

1. In a mixing bowl, combine the eggs, coconut cream, sugar, pandan and a pinc of salt. Mix until the sugar is dissoved. We used an eletric mixer and it took several minutes to get the sugar sufficiently dissolved.

2. To get coconut cream, remove the lid from a can of coconut milke and, without stirring the contents, remove the top cream and discard the thin liquid.

3. Pour the custard mixture into the prepared squash, filling untill about 1/4 inches from the top. Steam the pumpkin in a stacked steamer or other steamer for 30~45 minutes, or untill a knife inserted into the custard comes out clean. It will look ste but still jiggle a bit when shaken. The curstard firms up as it cools. Serve warm or cold.

4. To prevent youre pumpkin from cracking, put it in a bowl that fits nicely around it, and avoid steaming with excessive heat. After the custard is don steaming, leave it to cool before you remove it from the steamer.

Tom yum goong

Tom yum goong

 ingredients

   Prawn
   Lemongrass
   Galanga
   Red Chili
   Garlic
   Fish sauce
   Lime juice
   Coriander
   Cherry Tomato
   Shiitake Mushroom

 Method
   1. Boil water in a 2 quart pot. Peel and de-vein the shrimp and set them aside. Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. Tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let boil for 5 minutes.

   2. Put the fish sauce and 1 lime's juice into the bottom of the bowls you will serve the soup in. Crush chili pepper and add to the bowl.

   3. Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and halve the mushrooms and add them to the pot. Let it boil. Add the shrimp and turn off the heat. Shrimp gets tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the shrimp and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Add the nam prig pow. Sprinkle with cilantro and serve.

Tip. Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland.