Totally did not expect this whole wheat flour popping millet coconut oil banana bread to be so crazy good. Thanks @thesmitten for the recipe.
I’ve written about banh xeo before but this time we adjusted the recipe slightly to make crispier, creamier and heartier pancakes by using amaranth flour (also known as rajgira flour in Hindi) instead of the rice flour in the original recipe. I would recommend using a stronger flour than rice, such as amaranth or rye, to produce pancakes that crisp better on the pan, but which still maintain a soft interior. To compensate for the heartier grain, and for added protein, we increased the eggs to two instead of one. We also added some fish sauce to the original vegetarian fish sauce recipe for some extra umami.
new Banh Xeo pancake recipe
adapted from Plenty
makes 2 large pancakes (about 10 inches across), serves 2
100 grams amaranth flour
½ tsp salt
1/2 tsp. ground turmeric
200 ml canned coconut milk
a little bit of sesame oil
Whisk the eggs with the salt until they break up. Add the amaranth flour and turmeric and slowly add the coconut milk, whisking to avoid any lumps. You want a thin batter. Add more coconut milk or water if necessary (you may need to add some more later, because as the batter sits, it thickens). Set aside to rest.
When ready to eat, heat up a large non-stick frying pan over medium heat. Add a small bit of sesame oil and use a spatula to coat the pan with it, while making sure the pan doesn’t get too hot. Pour about half the batter into the pan and tilt the pan so the batter reaches the edges. Aim for an even thickness of batter throughout the pancake. Once the underside is golden brown, flip the pancake and cook until the other side is golden. Remove from the pan and keep warm while you make the second pancake.
Assemble and serve as per instructions here.
hi there. a few people have been requesting recipes, so here’s one: the Thai fried egg salad from Andy Richter.
Thai fried egg salad
adapted from food52
peanut oil (or another oil, but I like the taste of peanut oil in Asian recipes, and it stands up to high heat well).
1-1.5 Tbsp. lime juice
1.5 Tbsp. palm sugar simple syrup or honey syrup (recipe below)
1 Tbsp. Thai fish sauce (if you don’t want to use fish sauce, you could substitute with soy sauce, soy sauce mixed with vegetarian worcestershire sauce, or try making vegan fish sauce. I’ve started using fish sauce in the past couple years because 1. the idea of it really doesn’t bother me, like the idea of eating actual fish does 2. i’ve probably eaten it countless times anyway in restaurant Thai food.)
1.5 tsp. thinly sliced garlic
1-2 fresh green chiles, sliced - I used jalapenos because I had them, but you could also use serranos or Thai chiles.
1/4 cup thinly sliced yellow onion
1/3 cup cilantro
palm sugar simple syrup
Melt 2.5 oz of palm sugar (also known as jaggery/gurdh) in 5 Tbsp. of water over medium heat, until the sugar completely breaks up and dissolves. If the water begins to bubble before the sugar has dissolved, turn off the heat and let it finish dissolving in the hot water. Alternatively, combine 1 Tbsp. honey with 3 Tbsp. boiling water in a bowl and stir until honey has dissipated throughout water.
Heat a wok or nonstick frying pan over high heat. When it is hot, add the peanut oil and when the oil starts to smoke, carefully crack in the eggs and decrease the heat to medium. The eggs should split, bubble and crackle. When the whites bubble and the edges turn a crispy golden brown (about 45 seconds - 1 minute), flip the eggs while trying not to break the yolks. Cook for another 30-45 seconds, until the bottom is golden brown but the yolks are still runny, and transfer to a paper towel to drain (the eggs can be made up to 15 minutes before the rest of the salad).
Make the dressing: combine the lime juice, simple syrup, fish sauce, garlic, and chiles in the pan and heat for about 15 seconds, until just warm. Turn off the heat.
In a bowl, combine the eggs, dressing, cilantro, and onions. Roughly cut the eggs into pieces, toss the salad and serve.
This cookie dough contains so many favorites: oats, orange zest, pecans, cinnamon, cloves, nutmeg, and chocolate chips. 🍪