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Vietnamese Crepe With Thai Filling (Ka-nom Buang Yuan)

       By: Chef Naam  

Recipe Detail :

Vietnamese Crepe With Thai Filling (Ka-nom Buang Yuan) - Another Vietnamese light dish that seem hard to find to eat nowadays. But if you like Vietnamese restaurant, you will familiar with this menu. Just eat together with Ar-jad sauce for delicious. We quite sure that ‘Ka-nom Buang Yuan’ will be your favorite dish.

Vietnamese Crepe With Thai Filling (Ka-nom Buang Yuan) - Another Vietnamese light dish that seem hard to find to eat nowadays. But if you like Vietnamese restaurant, you will familiar with this menu. Just eat together with Ar-jad sauce for delicious. We quite sure that ‘Ka-nom Buang Yuan’ will be your favorite dish.

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The flour
1. 2 cup Rice flour
2. 1 cup Undiluted coconut milk
3. 1/4 cup Mung bean flour  
4. Water 1 cup
5. 1 cup Limestone
6. Duck egg
7. Turmeric powder 1/2 - 1 Tsp.
8. Salt 2 Tsp.
9. Sugar 2 Tbsp.

10. 1/2 kg (1 cup) Fresh Shrimp (washed - peel skin – separate shrimp fat for frying- chop the meat with coconut)
11. Coconut sauce (with shrimp, chopped) 1/2 cup.
12. Tofu (clear - cut into cubes) 1 sheet.
13. 1/2 cup Salted radish (wash-squeeze out the water - cut diced)
14. 1 cup Sprouts (pick the roots out- wash- blanch - put in cold water- set aside)
15. 1 Tbsp. coriander root, 1/2 Tsp. pepper, 5 cloves garlic (pound together)
16. Salt 1/2 Tsp.
17. Sugar 3 Tbsp.
18. 1 Coriander (for garnish)
19. Vegetable Oil (for frying)

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1. Powder - a mixture of dry ingredients, flour, sugar, salt, turmeric powder, the flour mill, green beans and mix well. Put the meat around the end of a teaspoon of lime. Massage the mixture. Remove yolks and cream 1/2 filling, whisk together the flour little by little and massage it into cubes. Water drops at a time until the dough is soft, then massage 1-2 tablespoons, about 7-10 minutes to loosen the powder with water in small increments. The loose powder was dissolved into lime water testing is available by filling out the dough with flour to the hot pan. I can fill out a thin sheet of dough, then. Water is not available.?
2. Filling with salt, oil, beans and turnip greens with tofu, fried tofu skin is tight. Add chopped salted radish. With the plate and set aside.?
3. Steamed Shrimp - pan fried in the oil mill (pepper, coriander root, garlic) until the onion is fried shrimp, coconut shrimp is cooked, add the chopped as well. Stir and season. Salt and sugar. Stir until dry to the sweet taste of the salty water. Plate and set aside.
4. Of fried dough - pan and I used oil, palm oil, which cast a soft light. (If dough is not the oil), scoop out the dough in the pan until thoroughly dry the dough is too dry to see if the oil dip at the edge of the dough. Sift flour, fry until crisp-fried tofu with blanched sprouts from pan seasg radish, salted shrimp filling and sprinkle the chopped coriander powder and fold along the splice. Spoon into a colander and place a pan to a plate and set aside.?
5. The plate - a flat plate of sweets Ebืgagywn Aahad cucumber, shallot, pepper extract sauce in a bowl and put the cup.

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รายการที่1-8 จาก 8
รายการที่1-8 จาก 8

Vietnamese Crepe With Thai Filling (Ka-nom Buang Yuan)

Vietnamese Crepe With Thai Filling (Ka-nom Buang Yuan) - Another Vietnamese light dish that seem hard to find to eat nowadays. But if you like Vietnamese restaurant, you will familiar with this menu. Just eat together with Ar-jad sauce for delicious. We quite sure that Ka nom Buang Yuan will be your favorite dish.

Ingredient of Vietnamese Crepe With Thai Filling (Ka-nom Buang Yuan)

The flour

1. 2 cup Rice flour
2. 1 cup Undiluted coconut milk
3. 1/4 cup Mung bean flour
4. Water 1 cup
5. 1 cup Limestone
6. Duck egg
7. Turmeric powder 1/2 - 1 Tsp.
8. Salt 2 Tsp.
9. Sugar 2 Tbsp.


10. 1/2 kg (1 cup) Fresh Shrimp (washed - peel skin – separate shrimp fat for frying- chop the meat with coconut)
11. Coconut sauce (with shrimp, chopped) 1/2 cup.
12. Tofu (clear - cut into cubes) 1 sheet.
13. 1/2 cup Salted radish (wash-squeeze out the water - cut diced)
14. 1 cup Sprouts (pick the roots out- wash- blanch - put in cold water- set aside)
15. 1 Tbsp. coriander root, 1/2 Tsp. pepper, 5 cloves garlic (pound together)
16. Salt 1/2 Tsp.
17. Sugar 3 Tbsp.
18. 1 Coriander (for garnish)
19. Vegetable Oil (for frying)

How to Cook Vietnamese Crepe With Thai Filling (Ka-nom Buang Yuan)

1. Powder - a mixture of dry ingredients, flour, sugar, salt, turmeric powder, the flour mill, green beans and mix well. Put the meat around the end of a teaspoon of lime. Massage the mixture. Remove yolks and cream 1/2 filling, whisk together the flour little by little and massage it into cubes. Water drops at a time until the dough is soft, then massage 1-2 tablespoons, about 7-10 minutes to loosen the powder with water in small increments. The loose powder was dissolved into lime water testing is available by filling out the dough with flour to the hot pan. I can fill out a thin sheet of dough, then. Water is not available.?
2. Filling with salt, oil, beans and turnip greens with tofu, fried tofu skin is tight. Add chopped salted radish. With the plate and set aside.?
3. Steamed Shrimp - pan fried in the oil mill (pepper, coriander root, garlic) until the onion is fried shrimp, coconut shrimp is cooked, add the chopped as well. Stir and season. Salt and sugar. Stir until dry to the sweet taste of the salty water. Plate and set aside.
4. Of fried dough - pan and I used oil, palm oil, which cast a soft light. (If dough is not the oil), scoop out the dough in the pan until thoroughly dry the dough is too dry to see if the oil dip at the edge of the dough. Sift flour, fry until crisp-fried tofu with blanched sprouts from pan seasg radish, salted shrimp filling and sprinkle the chopped coriander powder and fold along the splice. Spoon into a colander and place a pan to a plate and set aside.?
5. The plate - a flat plate of sweets Ebืgagywn Aahad cucumber, shallot, pepper extract sauce in a bowl and put the cup.

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