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