Num Ta Leng Sap

Num Ta Leng Sap Recipe - Vegetarian Cambodian Food

Region / culture: Cambodia | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Num Ta Leng Sap is a traditional Cambodian dish that consists of savory pancakes filled with a delicious mixture of tofu, jicama, bean sprouts, and mung beans. These pancakes are crispy on the outside and soft on the inside, making them a perfect snack or light meal.

History

Num Ta Leng Sap has been a popular street food in Cambodia for many years. It is often enjoyed as a quick and tasty snack by locals and tourists alike. The dish is believed to have originated in the Cambodian countryside, where farmers would make use of the ingredients they had on hand to create a filling and satisfying meal.

Ingredients

BATTER

1 cup rice flour
2 tbsp cornstarch
1 cup coconut milk
1.5 cup water
1 tsp sugar
0.25 tsp salt
0.25 tsp turmeric powder
2 stalks green onion, finely chopped

FILLING

1 piece firm tofu, mashed
1 cup diced jicama
2 cups bean sprouts
0.25 cup peeled mung bean
2 cups water
2 tbsp mushroom sauce
2 tbsp cooking oil

VEGETABLES

Roman lettuce or your choice of lettuce, washed and drained
cucumber, peeled and sliced
A bunch of fresh mint leaves or your choice of fresh herbs, washed and drained
Willy

How to prepare

Put mung beans and 2 cups of water in a small pot. Cook until the beans are tender.
Pour the beans into a colander to drain off the water. Set aside.
Mix rice flour, corn starch, water, and coconut milk together.
Season with sugar, salt, turmeric powder, and green onion. Stir well. Set aside.
Mash tofu in another bowl with cooked mung beans.
Add jicama and mushroom sauce to the tofu. Mix well.
Heat up a non-stick pan and pour 1 tbsp of cooking oil when it is hot.
Sauté the tofu mixture in the pan for a couple of minutes, then add bean sprouts.
Stir and remove from the heat. Set aside.
Heat up a non-stick frying pan over medium-high heat.
When the frying pan is hot, take a piece of paper towel and dip it in the remaining oil.
Use the oily paper towel to wipe the inside and top of the frying pan.
Stir the batter again and pour a thin layer of batter into the hot frying pan.
When pouring the batter, spread it around the frying pan to form a circle, resembling a full moon shape.
Spoon out some filling and place it in the middle of the cake.
Cover the pan and cook for a few seconds or until the bottom of the cake is golden brown.
Flip half of the cake over to form a half-moon shaped cake.
Remove the cake and place it on a plate.
Continue to make more pancakes until the batter is gone.
Make 10 small vegetarian pancakes or 6 large-sized pancakes.

Variations

You can customize the filling of Num Ta Leng Sap by adding ingredients such as shrimp, chicken, or pork. You can also add different vegetables such as carrots, bell peppers, or mushrooms.

Cooking Tips & Tricks

Make sure to spread the batter evenly in the frying pan to ensure that the pancakes cook evenly.

- Be sure to cook the pancakes on medium-high heat to achieve a crispy exterior.

- You can customize the filling by adding your favorite vegetables or protein sources.

- Serve the pancakes hot with a side of fresh herbs and dipping sauce for a delicious meal.

Serving Suggestions

Num Ta Leng Sap can be served with a side of fresh herbs, cucumber slices, and a dipping sauce made with soy sauce, vinegar, and chili.

Cooking Techniques

The key to making Num Ta Leng Sap is to spread the batter evenly in the frying pan and cook the pancakes on medium-high heat until they are crispy on the outside.

Ingredient Substitutions

If you don't have rice flour, you can use all-purpose flour as a substitute. You can also use different vegetables or protein sources in the filling to suit your taste preferences.

Make Ahead Tips

You can prepare the batter and filling for Num Ta Leng Sap ahead of time and store them in the refrigerator until you are ready to cook the pancakes.

Presentation Ideas

Serve Num Ta Leng Sap on a plate with a garnish of fresh herbs and cucumber slices for a beautiful presentation.

Pairing Recommendations

Num Ta Leng Sap pairs well with a side of pickled vegetables or a fresh salad for a complete meal.

Storage and Reheating Instructions

You can store leftover Num Ta Leng Sap in an airtight container in the refrigerator for up to 2 days. To reheat, simply heat the pancakes in a non-stick pan until they are warm and crispy.

Nutrition Information

Calories per serving

Each serving of Num Ta Leng Sap contains approximately 200 calories.

Carbohydrates

Each serving of Num Ta Leng Sap contains approximately 25 grams of carbohydrates.

Fats

Each serving of Num Ta Leng Sap contains approximately 10 grams of fats.

Proteins

Each serving of Num Ta Leng Sap contains approximately 5 grams of proteins.

Vitamins and minerals

Num Ta Leng Sap is a good source of vitamin C, vitamin K, and folate. It also contains minerals such as potassium, magnesium, and iron.

Alergens

This recipe contains soy (tofu) and wheat (rice flour), which may be allergens for some individuals.

Summary

Num Ta Leng Sap is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for a light meal or snack.

Summary

Num Ta Leng Sap is a delicious and nutritious Cambodian dish that is perfect for a light meal or snack. With a crispy exterior and a flavorful filling, these pancakes are sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun shining brightly through the kitchen window as I rummaged through my collection of old cookbooks. I had always loved trying out new recipes and experimenting with different flavors, but this one was unlike anything I had ever come across before.

As I flipped through the pages of an old, worn cookbook that belonged to my great-grandmother, a faded piece of paper fell out and fluttered to the ground. I picked it up and unfolded it, my eyes widening in surprise as I read the handwritten recipe for Num Ta Leng Sap. The name itself sounded exotic and intriguing, and I knew I had stumbled upon something truly special.

I had always been curious about different cuisines and flavors from around the world, and this Cambodian dish intrigued me immensely. I could almost taste the rich blend of spices and flavors just by reading the recipe. I knew I had to try my hand at making it.

The recipe called for a mixture of lemongrass, ginger, garlic, and a variety of aromatic herbs and spices. It also required a special ingredient called prahok, which was a type of fermented fish paste commonly used in Cambodian cuisine. I had never used prahok before, but I was excited to experiment with this new and unfamiliar ingredient.

I set to work gathering all the necessary ingredients, carefully measuring and chopping each one with precision. The kitchen was filled with the fragrant aroma of lemongrass and ginger as I sautéed them in a hot pan, releasing their flavors and infusing the air with a tantalizing scent.

Next, I added the prahok and garlic, allowing them to meld together and create a rich and savory base for the dish. The smell was intoxicating, and I couldn't wait to taste the final result.

As the Num Ta Leng Sap simmered on the stove, I took a moment to reflect on the journey that had led me to this moment. I had always been passionate about cooking, and I had learned so much from my family and friends over the years. Each recipe I had collected held a special place in my heart, a memory of a shared meal or a moment of joy around the dinner table.

This recipe, however, felt different. It was a window into a whole new world of flavors and ingredients, a chance to explore and expand my culinary horizons. I felt grateful for the opportunity to learn and grow as a cook, and I couldn't wait to share this newfound recipe with my loved ones.

Finally, the Num Ta Leng Sap was ready. I carefully ladled it into bowls, garnishing each one with fresh herbs and a squeeze of lime. The colors were vibrant, the aroma intoxicating, and I felt a sense of pride and accomplishment as I carried the steaming bowls to the table.

My family gathered around, their eyes lighting up with curiosity and anticipation. I watched as they took their first bites, their faces lighting up in delight as they savored the complex flavors and textures of the dish. It was a moment of pure joy and connection, a shared experience of love and nourishment.

As we ate and laughed together, I knew that this recipe would hold a special place in my heart for years to come. It wasn't just a dish to be enjoyed, but a memory to be cherished and shared. And as I looked around the table at my family, I felt grateful for the gift of food and the bonds it created between us.

In that moment, I knew that I had discovered something truly magical in the recipe for Num Ta Leng Sap. And I couldn't wait to continue my culinary journey, exploring new flavors and creating memories that would last a lifetime.