How to make Fawm Kauv (Rice Steam Rolls) recipe скачать в хорошем качестве

How to make Fawm Kauv (Rice Steam Rolls) recipe

Fawm Kauv mukbang:    • Rice Steam Rolls (Fawm Kauv) Mukbang   How to make Fawm Kauv (Rice Steam Rolls) Ingredients: -1lb ground pork (may substitute for ground chicken) -1 tsp black pepper -1 tbsp salt when cooking ground pork, and another tablespoon salt for rice roll batter -2 tbsp oyster sauce (any brand) -1 bunch of cilantro (chopped) (you may opt for none, or however much you want, really) -1 bunch of green onions (chopped) (you may opt for none, or however much you want, really) -1 to 2 cloves of garlic (minced) -1 package of Banh Coun (14.1 oz) -1 cup Tapioca starch -1/2 cup rice flour -8 cups of warm water -3 tbsp vegetable oil for batter, 1 tbsp vegetable oil to cook ground pork, & more vegetable oil on reserve when frying batter Note: a lot of people add mushrooms to the ground pork (black fungus). You may also add green chopped onion and carrots to the batter, as well. For dipping sauce, please see Tassie's green Thai chili sauce, or the mukbang to see another spicy dipping sauce option (   • Tassie's Green Thai Pepper Sauce Recipe  ). You will also need parchment paper (or aluminum foil, or on granite counters), a pan with a lid, and BE CAREFUL handling rice batter as it's extremely hot. Directions: Inside batter (ground pork) 1. On medium-high heat in a pan, add vegetable oil and toss in garlic. After 30-45 seconds, add ground pork and cook for another 5-8 minutes (until ready). 2. Add salt, black pepper, green onions, cilantro, and oyster sauce. Toss and allow to simmer together for another 2-3 minutes. 3. Set aside and allow to cool until ready to roll. Rice batter 1. In a big bowl, add Banh Cuon package, rice flour, tapioca starch, salt, water, and vegetable oil. Whisk together until smooth. 2. On low heat, using a pan with a lid, add vegetable oil and allow pan to heat up. 3. Ladle one cup into the pan and turn it to spread the rice batter. Once the batter has "stuck" to the bottom of the pan, place on lid and allow rice batter to finish cooking (approximately 1-1.5 minutes). Check often to ensure it's not burnt. 4. Once ready, you may optionally use a spatula to see if the bottom lifts from the pan. CAREFULLY flip pan to toss out the rice batter. 5. Spoon on as much meat filling as you want per roll. 6. CAREFULLY (use a spoon if you have to) fold over cooked rice batter to cover meat filling. 7. Serve while warm, or heats up nicely! _____________________________________________ Mail me! Tassie Yang PO Box 19127 Minneapolis, MN 55419 Follow me to see future episode sneak peaks and join the conversation! https://tassieyang.com Facebook & Instagram: @TassieEats facebook.com/tassieeats instagram.com/tassieeats For business purposes, email: [email protected]