Serves 4 - 6
2 cups Flour
1 cup Rice Flour
¾ cup Tapioca Flour or Corn Starch
2 ea Eggs
2 tsp Sea Salt
4-1/2 cups Water
½ cup Oil
Mix all together; the consistency should be as a runny/loose pancake batter. Best cooked results are with a non-stick flat skillet is used. Spray vegetable oil to a medium pre-heated pan, pour in approx. 2 oz of batter mix into the pan, i.e. Just like you are making crepes. Cook for approx. 45 to 55 seconds; one side only. Stack cooked rice-crepe after they are cooled. Cover with a lightly moisten towel to prevent drying out.
4 pkgs “Orientex” Brand Beef Tapa, grilled then Julianne
2 ea Japanese Eggplant, Julianne
2 ea Green bell pepper, Julianne
1 ea Red Onion, Julianne
1 lb Chinese Long Beans, 2 inch cut
1 lb Bean Sprouts, cleaned
½ cup Soy Sauce
2 Tbs Olive oil
1 Tbs Garlic, Chopped
½ bun Cilantro, Chopped
3 pkgs “Manila Gold” Brand Pure Calamansi Juice
In a large pre-heated sauté pan, Griddle the beef tapa; do not over crowed the pan; cook in batches. When beef are done, slice into strips and set aside.
Add in the oil, garlic, bell peppers, onions, long beans and sauté on med-high heat for 3-4 mins. Then add in the sprouts, soy sauce and cilantro and sauté for an additional 60 seconds, then add in the sliced beef and Calamansi juice. Stir and serve into each home made rice wrapper.