Gastroback 44005 User Manual - Page 18

Banh Xeo Ingredients: for 8 Banh xèo ¾ cup + 2 Tablespoons rice flour (100 g) 1/3 cup all-purpose flour (45 g) 1 egg pinch of salt 3 tbsp coconut (25 g) unsweetened 1 tsp potato flour ½ tsp ground cumin 1 tsp vegetable oil ¾ cup water (20 cl) finely chopped chives To make the batter: Preparation time: 15 min. Resting time: 1 hour. Place the 2 types of flour, egg, salt, coconut, potato flour, cumin and oil in a bowl. Mix while gradually adding the water so as to obtain a semi-liquid batter. Add the chopped chives. Cover with a cloth and leave to rise for an hour. Cooking: Thermostat 3 Pour a ladle of batter onto the griddle. Rapidly spread with the rake so as to obtain a thin pancake about 9 in (22 cm) in diameter. Leave to cook for 30 seconds on each side. Prepare a mixture of sliced onions, bean sprouts, shelled prawns and pork cut in thin strips. Brown this filling in a frying pan and spread it on one half of the Banh xèo. Fold in two like a turnover and garnish with a few lettuce leaves. Accompany with soy sauce and decorate with chives and a slice of lemon. Suggestions for fillings With the same preparation you can make sweet pancakes by replacing the salt with sugar, and filling with grated coconut and lemon. Okonomiyaki Ingredients:: for 6 Okonomiyaki Okonomiyaki : 2 cups all-purpose flour (260 g) 1 egg 1 2/3 cups water (400 ml) Filling : 8 oz diced bacon (220 g) 4 oz leeks, white parts only, cut lenght- wise into thin strips (100 g) 3 oz cabbage cut lengthwise into thin strips (80 g) 3 oz peeled and deveined shrimps or prawns (80 g), diced To make the batter: Preparation time : 15 min. Brown the bacon pieces in a frying pan. Remove and drain on a paper towel. In a bowl, mix the thinly sliced leek and cabbage with the prawns and bacon pieces. Divide this filling into 6 equal parts. In a separate bowl, mix the flour and egg. Gradually add the water so as to obtain a runny batter. Cooking: Thermostat 4 Pour ¾ of a ladle of batter onto the griddle and spread with the rake to form an okonomiyaki 8 in (20 cm) in diameter. Immediately spread one part of the filling onto the still liquid pancake. Then spread a ladle full of batter all over the filling to fix it in place. Leave to cook for 2 min., then turn over with the spatula and cook 1 ¼ mins. on the other side, pressing the okonomiyaki with the spatula. The okonomiyaki is served sprinkled with soy sauce. Suggestions for fillings: Okonomiyakis can be prepared with all kinds of raw vegetables, meat and fish cut into thin strips. 38