Rice Noodle Rolls , traditional along with a new twist!

I have been trying to make the Rice Noodle Rolls for a while, watched many video on YouTube and tried the different methods demonstrated.

I have persevered as I have had success in making crepes, Nalysniki  although I have never been able to make the paper thin crepes my mom would make. 

To the amusement of the Vietnamese Lady that was giving me a pedicure and only after seeing a picture of the Rice Noodle Rolls that I had posted on Instragram, she recited her recipe which I wrote down.  She felt I was making the crepes too thick, more like the Chinese method of making these crepes. 

Rice Noodle Roll Batter

• 1 c Rice Flour
• 1 c Tapioca Flour
• 2 c warm water

Mix this together first, then add 

• 1 1/2 -2 c cold water
•     salt

Let the batter set for at least 10 minutes

Whisk before pouring as it does settle out

Heat the pan to medium heat, brush oil lightly with a paper towel*

Grease the top of the counter where you will flip the crepes when cooked  

Ladle a small amount into the heated pan to make a thin crepe
Swirl around to cover the whole pan

Cover with a lid to steam the crepe.

The crepes cooks quickly and should look translucent!

 




















Flip the crepe to the greased counter space or cutting board.

Work quickly to roll up the crepes with your filling.

Depending on the size of the roll, cut into 2 -3 pieces that are bite size.

I used two different skillets, one was a Teflon 9" and a Cast Iron 8".  The important thing is to have the pans at a correct heat and to lightly oil them with a paper towel.  If there is too much oil on your pan, the batter will not spread out well and if the pan is too cold the batter will stick. 

I used two different pans and found that the cast iron worked the best overall as it retained it's heat when taken of the heat to flip the crepes. 

If you are using a filling, like steamed shrimp or BBQ pork, the filling needs to be ready to go as the noodles stick together very quickly! 

Dipping sauce 

• 2 T soya sauce
• 2 T oyster sauce
• 1 T sugar
• 1/2 c water
• minced fresh ginger
• minced garlic

Since my grandkid was coming over after school for Piano practice, I saved some of the batter for my grandkid.  Since she doesn't  like shrimp, I decided to use canned apricots as a filling for this. The girls enjoyed this very much. The apricots had to be dried well before using in the noodle roll. 

The youngest who came later as her Mom had to work thought she was eating eggs!!

Dutch Pancake

I forgot how easy this breakfast dish is to make.  It is alway impressive even if for just a few minutes before it collapses.  I had made it for my teenage sons but with only one Cast Iron, I couldn't keep up with their appetite and my Hubby's so I did not make it again until today. 

I have been making Claufotis which is similar, but more filling.  I have posted about Dutch pancakes before, one on Wild Blueberries and other on Maine Pancakes , not sure why I have not blogged on Claufotis as the batter is a little different.  

Today I used up the last of the BC cherries for this year.  Cherries are tradition for the Claufotis recipe but it worked well here.  


Dutch Pancake

• 1 T butter
• 2 eggs
• 1/2c flour
• 1/2c Milk
• vanilla
• 1 T sugar, opt
• salt 

Method

• Heat the Cast Iron in a preheated oven of 425 degree
• Whisk eggs
• Whisk in the flour, milk, vanilla, sugar and salt
• Add fruit to batter
• Spray pan with oil
• Melt butter in hot pan
• Pour into hot Cast Iron pan
• Bake 15 minutes
• Dust with icing sugar

Aebleskiver (Danish Pancakes)

Yesterday was Shrove Tuesday, Pancake Tuesday or Fat Tuesday, the beginning of Great Lent in our house.   One of my daughter's favorite food is pancakes and she would eagerly looked forward to this day!  She loved the centres of her pancakes gooey! Why?  With two older brothers, she was able to get the first pancakes of the grill before they did! 

Recently, I found another aebleskiver pan and was anxious to try out using two pans at the same time.  

My husband made his regular pancake batter without separating the eggs and beating the whites, which he often does for his waffles and some of the Aebleskiver recipes do suggest doing this.

Blueberries were dropped into the centre and more batter was added .

The only problem we had was too much batter was used to fill the pockets in the pan.  Some playing around  was needed with keeping the jagged edges in the pockets as the puffy pancakes cooked, but they worked out fine. The pancakes just took longer to cook!   

Whistle Pig Maple Syrup a special gift from Vermont was used! 

Okonomiyaki, Japanese Pizza

According to Just One Cookbook, Okonomi means “what you like” and yaki means “grilled.” and that is exactly what I did, add what I like or have on hand.  

Today, I used cabbage, red and green, along with red onions and shrimp. 

Grate or julienne very fine shreds of the vegetables.  Add grated ginger and minced garlic to the mix
 Don't worry about measures, if you do, then check out the link above.

I used 3 eggs, about 2/3 cup of flour along with a 1/2 tsp of baking powder. Mix well and fry in a cast iron pan

I usually garnish with some sour cream or plain yogurt, but this time decided to dress it with strip of nori, a light drizzle of sesame seed oil, pickled ginger, garlic chilli sauce and mayo that had been diluted in rice vinegar.

  

 My soon to be four granddaughter refuses to eat any form of vegetables.  The last time, I mixed onions, zucchini and cabbage! 

Added a slice of provolone cheese, Squash blossom and scoop of vegetarian sauce

And Yes, the Princess did gobble it down!