Crepes Crispy Vietnam (Vietnamese Crispy Crêpes-Bánh Xèo)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan (utk 8 crepes)

Crepe:

• 450 ml Air soda, 100 ml Santan kental, ¾ st Kunyit bubuk
• 200 gr Tepung beras, 40 gr Maizena, 10 gr Terigu
• 3-4 Daun bawang-iris, ½ st Garam, ½ sm Gula, Minyak

Isian: Beberapa ide saja *

• 125 gr daging perut/bahu Babi atau Ayam, Lada bubuk
• 150 gr Udang-kupas & buang urat, 1 sm Air jeruk nipis
• 4 Tahu goreng-potong kecil, 1 st Jahe parut, Jamur-iris
• ¼-½ Bawang bombay-iris, Toge-seduh air panas, Minyak
• 1 Wortel-serut, 1 sm Bawang merah cincang, Garam, Air

Sajian: Beraneka herba & sayuran mentah

• Sawi hijau, Selada, daun Mint, daun Basil, daun ketumbar dll
• Ketimun-potong korek api, Kulit kertas beras-pembungkus, Air

Saus pencelup nipis kecap ikan:

• 3 sm Kecap ikan, 220 ml Air panas, 4 sm Gula, Cabai iris
• 30 ml Air jeruk nipis, 1½ Bawang putih-cincang

Saus pencelup bumbu kacang:

• 130 ml Air panas, 3 sm Selai kacang yang crunchy, Minyak
• 2 sm Air jeruk nipis, 2 Bawang putih-cincang, Cabai iris
• 3 sm saus Hoisin, 1 sm Sambal manis, Kacang cincang
• 1 st Saus soya, 1 sm Gula merah (untuk versi manisnya)

 

Cara membuat

• Remas udang dng air nipis di mangkuk & diamkan 2-3 mnt lalu cuci dng air mengalir. Bila menggunakan perut babi, masak dulu di air mendidih selama 4 mnt dng garam & cuka, bilas & keringkan lalu buang kulitnya. Iris babi/ayam tipis2. Bumbui kombinasi babi/ayam & udang atau kombinasi tahu & jamur, masing2 bahan dng ½ st jahe parut, ½ sm baw.merah cincang, garam & lada secukupnya. Aduk rata & diamkan ± 15 mnt.
• Membuat saus pencelup nipis kecap ikan: Campur gula, air, air nipis & kecap ikan, aduk sampai gula larut. Beri bawang pth & cabai, cicipi & koreksi rasa. Angkat, taruh di mangkuk & sisihkan.
• Membuat saus pencelup bumbu kacang: Tumis bawang pth & cabai. Beri bahan2 lain & aduk rata. Masak di api kecil hingga rasa menyatu. Jika menyukai sausnya lebih encer, tambah sedikit air. Angkat dari api, taruh di mangkuk & taburi kacang cincang. Sisihkan.
• Campur semua tepung, gula, ½ st garam & air soda di mangkuk. Aduk, pastikan semua bahan tercampur rata. Campur kunyit dng santan lalu mskkan ke campuran terigu, aduk rata. Diamkan adonan 30 menit. Aduk masuk irisan daun bawang.
• Panaskan pan anti lengket di api besar (Saya memakai pan uk.20 cm, dpt jg dng pan 22 cm). Setlh pan benar2 panas, ulasi dng sedikit minyak. Mskkan bbrp iris ayam/babi. Kecilkan api ke sedang-besar. Masak hingga warna daging berubah. Beri sedikit baw. bombay & masak hingga translusen. Mskkan bbrp iris jamur & tahu atau 2-3 udang, masak udang ½ matang saja. Tuangi 1 sdk sayur adonan, putar pan agar adonan menutupi dasar pan & sebagian sisi tepinya utk mendptkan tepi crepes yg renyah nantinya. Kecilkan api ke sedang-kecil & pasang tutup pan. Masak 3-4 menit, sampai tepian crepe bergelombang & sedikit cokelat. Tuangi sedikit minyak di tepiannya. Pasang tutupnya & masak ± 2 mnt, sampai tepian crepe menjauh dari pan & bagian tengahnya matang. Taburi wortel & toge di setengah sisi crepe lalu lipat 2. Masak 1 mnt. Angkat & taruh di piring. Lakukan hal yg sama utk sisa adonan, aduk dulu tiap kali seblm menuangkan krn terigu akan mengendap di bawah.
• Potong crepe jadi 2. Basahi kertas beras dng air, tunggu sampai lembut. Ltkkan dn selada/sawi, ketimun & herba di kertas beras lalu beri potongan crepe. Gulung kertas beras & tekan sedikit agar padat spt membungkus lumpia. Cocol gulungan di salah satu saus seblm dimakan.
• Bahan isian terserah anda, apa yg disuka tapi biasanya toge & baw. bombay itu dipakai. Sisa ayam/sapi/babi panggang atau sosis juga enak sbg isian (tdk hrs membuat baru).

 

Ingredients (for 8 crepes)

Crepes:

• 200 gr Rice flour, 40 gr Cornstarch, ½ tbsp Sugar
• 3-4 Spring onions-sliced, ½ tsp Salt, 10 gr Flour
• 450 ml Soda water, 100 ml thick Coconut milk
• ¾ tsp Turmeric powder, frying Oil

Topping: Just some idea *

• 125 gr Pork belly/shoulder or Chicken meat, Water
• 4 fried Tofu-small diced, Mushrooms-sliced, Salt
• 150 gr peeled & deveined Shrimps, ground Pepper
• 1 tbsp Lime juice, Bean sprout-blanch, frying Oil
• 1 tsp grated Ginger, 1 tbsp minced Shallots
• 1 Carrot-shredded, ¼-½ Onions-sliced

For serving: Bunch of herbs & raw vegetables

• Mustard greens, Lettuce, Mint leaves, Cilantro, Basil, etc
• Cucumber-julienne, Rice paper-as wrapper, Water

Lime fish dipping sauce:

• 30 ml Lime juice, 3 tbsp Fish sauce, 220 ml hot Water
• 1½ Garlic cloves-minced, 4 tbsp Sugar, sliced Chilies

Peanut dipping sauce:

• 1 tbsp sweet Chili paste, crushed Peanuts, Frying oil
• 3 tbsp Hoisin sauce, 130 ml hot Water, sliced Chilies
• 3 tbsp crunchy Peanut butter, 2 cloves Garlic-minced
• 2 tbsp Lime juice, 1 tsp Soy sauce
• 1 tbsp Brown sugar (for a sweeter version)

 

Instructions

• In a bowl, squeeze the shrimp with lime juice; let it sit for 2-3 minutes & then wash them under running water. If you’re using pork belly, parboil it first for 4 min with salt & vinegar; rinse, drain it & discard the skin. Slice pork/chicken thinly. Season the pork/chicken & shrimps combination or tofu & mushrooms combination, each ingredients with ½ tsp of grated ginger, ½ tbsp of minced shallots, enough salt & pepper. Mix it well & let it rest for ~ 15 min.
• Making lime fish sauce: Combine the sugar, water, lime juice & fish sauce; stir to dissolve the sugar. Add in garlic & chilies. Taste & adjust the ingredients. Put in a bowl & set it aside
• Making peanut dipping sauce: Sauté minced garlic & sliced chilies. Add in other ingredients & stir to combine it well. Cook under low heat until the flavour blended. If you like a thinner sauce, add more water. Remove from the heat & put it in a bowl; top with crushed peanuts. Set it aside.
• Put all flours & starch, sugar, ½ tsp of salt & soda water in a bowl. Stir to combine, make sure all of the dry ingredients are in. Mix the turmeric with coconut milk & then pour it into the flour mixture; stir to combine. Let the batter rest for ~ 30 minutes. Stir in sliced spring onion.
• Preheat a non-stick pan to a high heat (I’m using a 20 cm pan, you can also use a 22 cm pan). After the pan really hot, brush it with a little oil, then put in some pork/chicken slices. Turn down the heat to medium-high. Cook it until the meat colour changed. Add in some onion & cook until translucent. Put in some mushroom & tofu slices or 2-3 shrimps; cook the shrimps only halfway. Pour a ladle of batter in; swirl it around to distribute the batter so it will covers the pan bottom & parts of the pan sides thinly to get a crispy edge. Turn down the heat to medium-low & put the lid on. Cook for 3-4 minutes, until the crepe edge curl & brown lightly. Drizzle a little oil all around the rim. Put on the lid & cook for ~ 2 min, until the crepe edge starts to pull out from the pan & the centre are set. Scatter the carrot & bean sprouts on one half of the crepe. Fold the crepe in half & continue cooking it for ~ 1 minutes. Remove it from the pan & place it on a plate. Do the same procedure with the rest of the batter. Stir the batter each time before pouring into the skillet as the mixture settles.
• Cut the crepes in half before wrapping it. Wet the rice paper with some water & wait for awhile until it gets soften. Put the lettuce/green mustard, cucumber & herbs on the rice paper, top with half of the crepe. Roll the rice paper & press it a bit to compact it, like when you’re wrapping a spring roll. Dip the roll either in the peanut dipping sauce or lime fish sauce before you eat.
• The topping is up to you, put whatever you like, but bean sprout & onion usually will be include as topping. Leftover bbq chicken/beef/pork or sausage will also good (don’t have to make it new)

Roti Kukus Isi Daun Bawang Atau Wijen Hitam à la Cina (Chinese Steamed Scallion Buns or Black Sesame Buns-Hua Juan)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

Adonan roti: utk 12 roti ukuran medium-besar

• 400 g Terigu serba guna+ekstra, 1½ st Baking powder
• 100 gr Maizena/Terigu protein rendah, 30 gr Gula
• 7 gr Ragi instant, 1 st Garam, 1 sm Minyak sayur
• 200 ml Susu hangat+150 ml Air hangat

Isian wijen hitam: untuk 12 roti

• 4 sm Gula, 4 sm Wijen hitam, 4 sm Mentega-suhu ruang

Isian daun bawang: utk 12 roti

• 4 Daun bawang kecil-iris halus, 2 tsp Wijen sangrai
• ½ st Bumbu ngohiong, 2 sm Minyak wijen, ½ st Garam
• sejumput Baking soda (opsional)
• Sosis Cina/Bacon-cincang (opsional)

 

Cara membuat

• Bahan utk adonan & tiap macam isian adalah untuk 12 roti. Jika hendak membuat 6 roti isi daun bawang & 6 isi wijen hitam, gunakan setengahnya saja dari bahan isian yg saya tuliskan di resep ini.
• Isian daun bawang: Campur daun bawang, bumbu ngohiong, wijen, sosis & garam. Beri minyak wijen, aduk rata. Aduk masuk baking soda utk mencegah daun bawang berubah warna saat dikukus.
• Isian wijen hitam: sangrai wijen di pan dng api sedang sambil diaduk2 hingga wangi. Angkat dari pan, biarkan hingga dingin. Masukkan di blender dng gula lalu proses hingga menjadi bubuk.
• Campur terigu, maizena, baking powder, garam, gula & ragi. Tuangi air & susu sedikit2 sambil diaduk dng spatula. Keruk semua sisi mangkuk, termsk dasarnya utk memastikan semua bahan tercampur rata. Uleni adonan sebentar lalu bulatkan. Tutupi adonan & diamkan selama 10 menit.
• Sementara itu, potong kertas perkamen sebanyak 12 lembar bentuk persegi 15 cm (lebih besar, tergantung besar ukuran roti yg akan dibuat, harap diingat adonan akan mengembang).
• Uleni lagi adonan hingga menjadi elastis & kalis. Ltkkan adonan di permukaan kerja bertabur terigu lalu bagi menjadi 2 bagian. Kerjakan 1 adonan dulu & tutupi adonan satunya sampai adonan pertama selesai dibentuk. Anda dapat menggilasnya menjadi persegi panjang tipis ataupun menjadi bbrp lingkaran tipis & lalu lumuri dng isian. Bentuk adonan sesuai selera. Yg saya tuliskan ini hanya salah satu contoh: Gilas adonan menjadi persegi berukuran 36X24 cm. Utk membuat roti isi daun bawang: ulasi adonan dng isian daun bawang dng rata. Utk membuat roti isi wijen hitam: ulasi adonan dng mentega lalu taburi dng bubuk wijen-gula dng rata. Dimulai dari sisi panjangnya, lipat adonan 2x sehingga membentuk 3 lapisan. Potong lipatan adonan tsb menjadi 12 buah. Tumpuk tiap 2 potongan menjadi 1. Tekan bagian tengahnya memanjang dng sumpit. Pegang kedua ujungnya lalu tarik hingga memanjang. Gantung adonan di bagian tengah sumpit. Pegang & jepit kedua ujungnya dng tangan. Putar sumpit dng tangan satunya. Letakkan adonan di permukaan kerja, tekan/press sumpit ke arah permukaan kerja lalu perlahan tarik keluar sumpit dari adonan. Letakkan adonan yg sdh dibentuk di lembaran kertas perkamen. Lakukan prosedur yg sama utk sisa adonan.
• Tutupi adonan dng serbet, biarkan hingga mengembang selama 30-45 mnt (tergantung suhu di tempat anda). Roti akan mengembang tetapi tidak menjadi 2x nya.
• Isi panci kukusan dng air, pastikan air tidak akan mengenai dasar wadah kukusan. Bungkus tutup kukusan dng lap. Atur adonan & kertas perkamennya di wadah kukusan, beri jarak yg ckp lbr krn adonan akan mengembang. Pasang tutupnya & kukus adonan dng api besar sampai air mendidih. Turunkan api ke sedang-kecil. Masak selama 10 menit, terhitung dari saat tsb. Matikan api tapi biarkan adonan dalam kukusan 5 menit lagi. Angkat tutupnya hati2 & keluarkan roti. Hidangkan selagi hangat.
• Roti ini dpt disimpan di kulkas hingga 4 hari atau di freezer sampai 2 bulan. Tunggu hingga roti benar2 dingin lalu mskkan di wadah kedap udara/kantung plastik. Utk memanaskannya: kukus selama 5 mnt bila disimpan di kulkas atau 7 menit utk roti beku (tak usah dicairkan/defrost dulu)

 

Ingredients

Bun dough: for 12 medium-big size buns

• 400 g All-purpose flour+extra, 1 tsp Salt, 30 gr Sugar
• 100 gr Corn starch/Pastry flour, 1½ tsp Baking powder
• 7 gr Instant yeast, 1 tbsp Vegetable oil
• 200 ml warm Milk+150 ml warm Water

Black sesame Filling: for 12 buns

• 4 tbsp Sugar, 4 tbsp Black sesame seeds
• 4 tbsp Butter-room temperature

Scallion Filling: for 12 buns

• 4 small size Scallions-finely chopped, 2 tbsp Sesame oil
• ½ tsp Five-spice powder, 2 tsp toasted Sesame seeds
• ½ tsp Salt, a pinch of Baking soda (optional)
• Chinese sausage/Bacon-chopped (optional)

 

Instructions

• The dough ingredients & each kind of filling are for 12 buns. So if you want to make 6 scallion & 6 black sesame buns, you have to use only half from the filling ingredients that I’ve wrote.
• Scallion Filling: Put scallions, 5-spice pwd, sesame seeds, Chinese sausage & salt in a bowl. Pour sesame oil over the scallions, give it a good stir. Stir in baking soda to prevent the colour of scallions from changing when it’s cooked
• Black Sesame Filling: Roast sesame seeds in a pan over medium heat until fragrant; stir it continuously while you roast. Remove from the pan & let it cool down. Put sesame together with sugar in a blender & then pulse until it's really fine.
• Mix flour, corn starch/pastry flour, baking powder, salt, sugar & yeast. Gradually add water & milk; stir it with a spatula. Scrape all sides of the bowl, including the bottom, to make sure you bring all ingredients in. Knead the dough briefly & then round it. Cover dough & let it rest for 10 minutes.
• Meanwhile, cut out twelve 15 cm square pieces of parchment paper (or bigger, it depends on how big you will make your buns, just remember that it will raise much).
• Knead the dough again until it's elastic & smooth. Put dough in a lightly floured working surface & divide it into 2. Work with 1 dough part & cover the other until the first dough had been shaped. You could roll it into a tin rectangle or into several thin circles & then coat it with the fillings. Shape the dough as you desire. What I write here is just an example: Roll the dough into a thin 36X24 cm rectangle. For making scallion buns: coat the dough with scallion fillings evenly. For making black sesame buns: brush the dough with melted butter & then sprinkle with the sesame-sugar powder evenly. From the rectangle long side, fold the dough twice making it into a 3-layer strip. Then cut it into 12 pcs. Stack up 2 pieces. Use a chopstick to press the middle line lengthwise. Hold both ends then stretch. Hang it over the chopstick. With 1 hand pinch & hold both ends. With the other hand twist the chopstick. Put the dough on the working surface, press the chopstick then gently remove the chopstick out of the dough. Put shaped dough on the parchment paper pieces. Do the same procedure with the rest of the dough.
• Cover dough with a damp cloth; let it stand to rise for 30-45 minutes (depending on your temperature). Well-rested buns should be bigger, but not double the size.
• Fill the steamer pot with cold water, make sure that the water won’t touch the bottom of the steamer basket. Tie a tea towel around the steamer lid. Arrange the dough, including the parchment paper in the steamer basket. Leave enough space between the dough as they will rise. Put on the lid & steam the dough over high heat until the water boiled. Turn down the heat to medium-low. From this moment, count 10 minutes cooking time. After it cooked, turn the heat off but let the buns stay inside of the steamer for 5 more min. Take off the lid carefully & remove the buns. Serve the buns warm.
• The buns can be store in the fridge for up to 4 days or in the freezer for up to 2 months. Just wait until they are completely cooled, then put them in an airtight container/plastic bag. To reheat the buns: steam the fridge-kept buns for 5 mins or 7 mins for frozen buns (no need to defrosting it)