- 1 1/2 cup all purpose flour
- 1/2 cup tapioca starch/flour
- 5 Tablespoons finely diced chives or scallions
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper and white pepper each
- 1 3/4 cups water
- 1/4 cup vegetable oil
- 8 large eggs
- 3 Tablespoons milk
- 1/2 teaspoon salt
- White pepper for dusting
- Prepare a flat, shallow and round non-stick skillet. There are two ways of forming the crepes.
- Set it aside to rest for at least 30 min.
- Add the water and vegetable oil, and whisk vigorously until the mixture is smoothly combined without any lumps.
- Mix together flour, tapioca starch, finely diced chives (or scallions), sugar, salt, black pepper and white pepper in a bowl.
- You could either start with a cold pan, add the batter and swirl the pan to let the batter run in different directions to form a circle.
- Or you could start with a hot pan, and use a wooden “T-shape” stick to spread the batter into a circle. I find that the wooden stick method is easier because this is quite a thick batter to let “swirl”, and I’m not psyched of the idea of cooling down the pan for every new crepe. So I made my own T-stick by sticking two disposable chopsticks together, which has proven to be a flimsy, one-time-use-only device that was released from its duty right after this. But I thought it did the job pretty well.
- Heat up the non-stick skillet over medium heat. Depending on the size of your pan, add enough batter so it can be spread into a thin crepe that fits the diameter of the pan. Use the T-shape stick to swirl over the batter and spread it out. This will take a couple of practices but after the second (or third…) one, it would all come together.
- Let the crepe toast on the pan until some bubbles start to form and rise up. Flip the crepe over when the first side starts to brown, and do the same for the other side. When both sides are slightly browned, it can be taken out of the pan and cool on a plate. Repeat this for the rest of the batter.
- When ready to make the egg crepe, whisk the eggs, milk and salt in a bowl and set aside.
- Heat up the same non-stick skillet used for making the crepe over medium-high heat.
- Add 1 teaspoon of oil then approx 3~4 Tablespoons of the eggs mixture. The pan should be hot enough so the eggs would immediately start to sizzle and bubble. QUICKLY lay 1 crepe over the eggs BEFORE THE EGG COOKS so that the crepe could stick to the eggs. Sprinkle a bit of white pepper over the crepe and flip the crepe when the bottom of the eggs is browned. This would happen VERY QUICKLY, like within 30 sec if the temperature of the pan is correctly hot. Toast the crepe side until it’s nicely browned as well, then fold it in half and take it out of the pan.
- Repeat with the rest of the eggs and crepes.
These crepes can be frozen for whenever they are needed. Just insert a piece of parchment paper in between each crepe, slide into an air-tight bag and freeze.
When ready to make the egg crepe, whisk the eggs, milk and salt in a bowl and set aside. Heat up the same non-stick skillet used for making the crepe over medium-high heat. Add 1 tsp of oil then approx 3~4 tbsp of the eggs mixture. The pan should be hot enough so the eggs would immediately start to sizzle and bubble. QUICKLY lay 1 crepe over the eggs BEFORE THE EGG COOKS so that the crepe could stick to the eggs. Sprinkle a bit of white pepper over the crepe and flip the crepe when the bottom of the eggs is browned. This would happen VERY QUICKLY, like within 30 sec if the temperature of the pan is correctly hot. Toast the crepe side until it’s nicely browned as well, then fold it in half and take it out of the pan. Repeat with the rest of the eggs and crepes.
These crepes can be folded, or rolled, or into whatever form you like, but chili sauce is a MUST companion in my kitchen.
- Let the crepe toast on the pan until some bubbles start to form and rise up.
Flip the crepe over when the first side starts to brown, and do the same for the other side. When both sides are slightly browned, it can be taken out of the pan and cool on a plate. Repeat this for the rest of the batter.
Ginger root is well-known as a mainstay ingredient in many Asian cuisines, but there’s so much more to know and love about it! This knobby root has been used for centuries to treat common ailments, and it’s still a popular treatment for digestive issues today. I don’t make a lot of Asian dishes at home, so I was curious if there were other ways to take advantage of the benefits and flavor of ginger.
For some people, consuming ginger is as simple as cutting off a small chunk of the root and chewing on it – raw! But for many of us, raw ginger is just too intense! But don’t despair, because there’s a simple way to turn that overwhelming raw ginger root into pieces of sweet and spicy chewy goodness. Just whip up a batch of homemade candied ginger!
Candied ginger is very versatile, and can be used for a lot more than just taming tummy troubles. (Though it is great for that too! It’s a very popular road trip snack for people who tend to get car sick.) Chopped candied ginger can be folded into all sorts of baked goods, like muffins, brownies, and cakes, to add a warm and spicy flavor. Here’s how to make your own candied ginger at home.
- 1 lb. fresh ginger root
- 5 cups water
- 1 lb. granulated sugar (approximately)
- Cooling rack
- Parchment paper
- Sheet pan
- Kitchen scale
- Line your sheet pan with parchment paper, then spray your cooling rack with non-stick spray and set the cooling rack on the sheet pan.
- Peel the ginger and slice it into 1/8-inch slices using a mandolin or a sharp knife.
- Place the ginger into a saucepan with 5 cups of water, place it on the stove over medium-high heat. Cover the saucepan and cook the ginger for 35 minutes, or until the ginger is tender.
- Transfer the ginger to a colander to drain, reserving 1/4 cup of the ginger-infused water.
- Weigh the drained ginger using your kitchen scale, then measure out the same amount of weight in granulated sugar. Return the ginger to your saucepan, along with the sugar you measured out and the 1/4 cup of ginger water.
- Set the saucepan over medium-high heat again, and bring it to a boil, stirring frequently. Reduce the heat to medium and cook until the sugar syrup has almost evaporated, and the sugar begins to recrystallize (about 20 minutes or so.)
- Transfer the ginger immediately to your cooling rack, and spread it out into individual pieces using a spatula or pair of tongs.
- Once the pieces are completely cool, store your candied ginger in an airtight container for up to 2 weeks.
- As for the sugar that has dropped onto the sheet pan, don’t toss it out! Use that ginger-y sugar as a topping for ginger snap cookies, ice cream, or even to sweeten your morning cup of coffee. Yum! Just peel the dried sugar pieces off of the parchment paper, give them a whirl in food processor, and store in an airtight container.
Try a new take on nachos! These insanely delicious nachos are loaded with Asian favorites like pork, wontons, sriracha, and sweet chile sauce.
- Vegetable or peanut oil for frying
- 6 ounces wonton wrappers, quartered diagonally
- 1 pound ground pork
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 2 tablespoons reduced-sodium soy sauce
- 3 cups purchased coleslaw mix
- Sriracha (optional)
- Asian sweet chili sauce (optional)
- Green onions, chopped (optional)
- 2 tablespoons sesame seeds, toasted (optional)
- Lime wedges
- In a large saucepan heat about 1 1/2-inches of oil to 375 degrees F.
- Meanwhile, in a small bowl combine pork, ginger, garlic, and soy sauce. Set aside.
- Working in batches, add wontons to hot oil and cook until golden brown.
- Transfer chips to a paper towel lined tray to drain. Repeat with remaining wontons.
- Heat a medium skillet over medium-high heat. Add pork mixture and cook about 5 minutes or until no longer pink, remove from heat. In the same skillet add coleslaw mix; cook and stir about 5 minutes or until just wilted. Return pork to skillet; heat through.
- Arrange chips on a serving platter.
- Top with pork mixture. If desired, top with sriracha, chili sauce, green onions, and/or sesame seeds.
- Serve with lime wedges.