We made "Taiwanese burritos" tonight :-)
It's a Taiwanese dish eaten traditionally on Tomb Sweeping Day. The wrap is made with flour, just like crepe. An assortment of vegetable and meat dishes are prepared to be rolled up. The key is crushed peanut powder with sugar. We like to add extra sweet chili sauce and coriander. Yum!
Easy Taiwanese crepe
100 g bread flour
150 g water
1 g salt
This is a portion of batter for one person, sufficient for 3-4 crepes (dia. 24cm). Mix everything well in a bowl. Rest the batter for 1 hour before making the crepes.
There are a number of ways to make the crepes. The French method, swirling the pan around (from 4:47) or using a wooden stick as shown below, works very well.
Alternatively, you can brush the batter in a non-stick pan to form a crepe. Either way, make sure to spread the dough out when the pan is warm but off heat. Only back on the heat when a whole crepe is formed.
Mom's sweet chili sauce
1-2 tablespoons of miso
1-2 tablespoons of ketchup
1 tablespoon of Gochujang (Korean chili paste), or 1 teaspoon of dried chili flakes
2 tablespoons of sugar
150 mL water
Salt to taste
Dissolve all the solids in a pot of water (150mL). Put the mixture on low-medium heat. Stir until it comes to a gentle boil. Taste and adjust the seasoning. We like it sweet and spicy with a bit sour note.
No comments:
Post a Comment