A recipe from Elizabeth:
> Happy Pancakes with Happy Sauce
>
> *Start this dish 24 hours before you get hungry for it
>
> Batter:
> soak 250 g. mung beans for 24 hours, drain
>
> Put equal parts of rice flour/soaked mung beans in blender with 1 tin
of
> coconut cream
> 1 tsp. turmeric
> 1 tsp. salt
> 1 tsp sugar (optional)
> 2 dried chili peppers
> Blend till pureed, then add 2 eggs, whisk.
>
> Filling 1:
> Fry shallots and garlic add 200 g. minced pork, and maybe some
shrimps
> (depending on budget)
> season with fish sauce to taste
>
> OR
>
> Filling 2:
> Fry shallots, garlic, tofu, mushrooms, season with salt and pepper to
taste.
> Drain excess moisture (mixture should look dry)
>
> **
>
> Make pancakes:
> pour batter in oiled skillet or wok, swirl to make thin pancake
>
> Place filling on cooking pancake:
> 1 T. raw bean sprouts
> 1 T. filling
>
> Cover pan and cook for 30 seconds
>
> Fold in half with spatula, creating a half-moon shape
>
> Cover pancake with pan lid, and cook for 30 more seconds or until it
looks
done
>
> Use spatula to remove from pan, place on heatproof platter,
> keep warm in oven while the rest are being cooked
>
> Serve with Happy Sauce:
>
> Fry shallots, garlic, peppers, add yellow bean sauce, soy sauce,
sugar,
> tamarind water, water or stock, ground peanuts, toasted sesame seeds:
blend
> and simmer
>
> Serving suggestion:
> Put Happy Pancakes on plates with Happy Sauce & garnish with lettuce,
> basil, mint
>
> Enjoy
