http://hiphopcookbook.com/recipes Tue, 08 Feb 2011 01:13:19 +0000 en hourly 1 http://wordpress.org/?v=3.0.4 http://hiphopcookbook.com/recipes/pasta/cambodian-pork-rice-crepes/ http://hiphopcookbook.com/recipes/pasta/cambodian-pork-rice-crepes/#comments Sat, 12 Sep 2009 01:17:14 +0000 nicole http://davidandnicole.ca/recipes/?p=1165

1 cup rice flour

2 tbsp milk

2 tbsp heavy cream

1 egg

1 tsp turmeric

salt

cracked pepper

1/2 cup Asian Fish sauce

2 tbsp sugar

2 tbsp distilled white vinegar

1 jalapeno, sliced thin

4 garlic cloves, minced

1/2 inch ginger, minced

canola oil

1 lb pork, thinly sliced

lettuce, sliced in chiffonade

1/4 cup roughly chopped cilantro

1/4 cup onion, minced

ground roasted peanuts

1. Combine the fish sauce, 1/2 cup water, the sugar, half the jalapeno, half the garlic, the vinegar, and the ginger.
2. Set aside.
3. Combine the rice flour, milk, cream, egg, turmeric, 1/2 tsp salt, cracked pepper, and 1 cup water.  Stir well.
4. Heat a wok with a bit of peanut oil and saute the remaining garlic, jalapeno, and the onion for 45 seconds.  Add the pork and season with salt and pepper.  Saute until cooked.  Set aside.
5. Heat a cast iron skillet on medium high with a little canola oil.  Scoop in about 1/4 cup of the batter, swirling to cover the bottom of the pan.  Cook until the edges start to just brown,  flip and cook about 15 seconds on the other side.
6. Repeat.
7. Roll the meat in the crepes.  Plate.  Serve with the sliced lettuce, peanuts, and cilantro.  Spoon on the reserved sauce to taste.

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