Filling 1/4 cup split yellow mung beans 4 ounces baked tofu, sliced (variation: 2 ounces tofu and 2 ounces sliced shiitake mushrooms) 2 scallions (white and green parts), chopped Several sprigs of cilantro 1 cup mung bean sprouts Crepes 3/4 cup rice flour 1/4 teaspoon salt 1/8 teaspoon turmeric 2/3 cup coconut milk 1/4 cup water 2 teaspoons vegetable oil Greens Several large leaves of lettuce Large handful of mixed herbs (Thai basil, mint, cilantro; tiá tô or Vietnamese perilla) Sauce 2 tablespoons fresh lime juice 2 tablespoons soy sauce 2 tablespoons sugar 4 tablespoons water 1 clove garlic, crushed For the filling: Cover the mung beans with water and soak overnight or at least 4 hours. Drain. Steam in a basket over simmering water until tender, about 20 minutes. Prepare the tofu (and mushrooms, if using), scallions, cilantro, and mung bean sprouts and set aside. For the crêpes: In a bowl, whisk together the rice flour, salt, turmeric, coconut milk, and water to form a smooth batter. Heat a teaspoon of oil in a 10- to 12-inch skillet over medium heat. Add the tofu (and mushrooms, if using) and cook until heated through. Remove and set aside. Wipe the oil out of the pan and return to medium heat with a fresh teaspoon of oil. Pour half of the batter in the pan and swirl to distribute evenly. Sprinkle half of the mung beans and scallions over the batter. Then arrange the tofu (and mushrooms, if using), cilantro, and bean sprouts over half of the crêpe. When cooked through and edges are browned, fold the crêpe over and slide onto a plate. Repeat for second crêpe. For the greens: Prepare the greens and set aside. (May be prepared ahead of time and kept in the refrigerator.) For the sauce: In a small bowl, whisk together ingredients for sauce. Set aside. (May be prepared ahead of time kept in the refrigerator.) To serve: Serve as an appetizer to share or a main dish. To eat, wrap a piece of the crêpe into a lettuce leaf with a few herbs. Dip into the sauce and enjoy!
Everyday Pickles 1 large carrot, peeled and cut into thick matchsticks 1 pound daikons, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks 1 teaspoon salt 2 teaspoons plus 1/2 cup sugar 1 1/4 cups distilled white vinegar 1 cup lukewarm water
Place the carrot and daikons in a bowl and sprinkle with the salt and 2 teaspoons of the sugar. Use your hands to knead the vegetables for about 3 minutes, expelling the water from them. They will soften and liquid will pool at the bottom of the bowl. Stop kneading when you can bend a piece of daikon so that the ends touch but the daikon does not break. The vegetables should have lost about one-fourth of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return the vegetables to the bowl if you plan to eat them soon, or transfer them to a 1-quart jar for longer storage.