Hey everyone! Welcome to another episode of our SAHD Cooking show. Today, we’ll make a very easy and delicious dish – Hoi Tod. This is mussels pancake/crepe. It’s a popular dish in Thailand. People usually order Pad Thai with Hoi Tod on the side. We love this dish and order it whenever we see it in Thailand. It’s one of my best recipes so you really need to try this. Check out the video at the end of the post and smack that like button!
Prep time: 10 minutes + 1 hour chill time
Cook time: 10 minutes
Ingredients (4 servings)
- 1/2 cup all-purpose flour.
- 1/4 cup of tapioca starch. You should be able to find this at the Asian grocery store. It is inexpensive, maybe $1-$2. If you really can’t find it, you can substitute with corn starch. It won’t be as good, though.
- 1/4 cup of rice flour.
- 1/2 teaspoon salt.
- freshly ground white pepper. I guess you can use black pepper if you don’t have white pepper. 🙂
- 1 and 1/4 cup of water
- 2 tablespoon of sweet chili sauce (chicken sauce). I highly recommend the Mae Ploy brand. I tried several brands and Mae Ploy is the best.
- 1 teaspoon of sriracha chili sauce (or more if you like spicy).
- 1 tablespoon of apple cider vinegar
- A package of frozen mussels. The one I used in the video was 8 oz.
- 3-4 green onion, chopped.
- 4 eggs
- Optional – bean sprouts
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- A good size skillet. I used my Lodge carbon steel skillet. It was perfect for this dish.
- Thaw the mussels. Move the package from the freezer to the fridge and leave it overnight.
- Check the mussels and remove any remaining mussel beards.
- Mix the batter.
- Put all-purpose flour, tapioca starch, rice flour, 1/2 teaspoon salt, and pepper into a mixing bow. Mix them up a bit. Add 1.25 cup of water and mix well.
- You want the batter to be a little watery. It should not be thick like pancake batter.
- Chill in the fridge for at least 1 hour. In the video, I left it in the fridge for about 2 hours.
- Make the sauce. Mix the 3 ingredients together.
- Bring the batter out of the fridge. Add mussels and green onion. Stir a bit.
- Turn the heat to medium/high and heat up your skillet.
- When the skillet is warm, add 2 tablespoons of oil. You need a bit more oil in this dish because we want it to be crisply.
- Add 1/4 of the batter.
- The batter is a bit watery so it will spread out more than your average pancake batter. You need to shove the edges in a little so it doesn’t burn. See the video.
- Let it cook for a minute. Then lift up the pancake to get some oil underneath it. We want the middle to be crispy too.
- Add an egg on top, break it, and spread it.
- Cook for 2-3 minutes. Check frequently. We want it to be crispy, but not burnt.
- Flip the pancake and cook for about 20 seconds.
- Flip it again and serve.
- If you like beansprouts, you can cook it right now. Put some beansprout to the pan. Add a little salt and stir for 30 seconds.
- Serve with the sauce.
Video at YouTube
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Kitchen tools recommendation
- Skillets – I love our small Matfer Bourget black steel pan. We use it to cook eggs. It is so much better than any nonstick pan. These carbon steel skillets will last forever, unlike the nonstick pans. We also have a bigger Lodge carbon steel pan. It isn’t as nice as the Matfer Bourget, but it is more affordable. You can’t go wrong with either. Although, if I had to do it over, I’d splurge and go with Matfer Bourget. It’s just nicer and I use the pan very often. It’s worth paying more.
- Knives – My favorite kitchen knife is our 5? Calphalon Santoku knife. I use it for almost everything. If I need a little more power, then I use our 6? Calphalon chef knife. That one is Mrs. RB40’s favorite. You really only need 2 knives in the kitchen.
- Rice cooker – I cook rice very often so a good rice cooker is essential. Many people rave about the Zojirushi rice cooker, but I don’t like the nonstick inner pot. Those nonstick surfaces never last. So I went with the TATUNG rice cooker instead. The inner pot is stainless steel and it should last forever. It makes great rice. They also have a smaller/cheaper 3 cup version. I think we got our cooker when it was on sale.
- Oyster sauce – I recommend the Mae Krua brand. It is high quality and affordable sauce from Thailand. The key is to check the ingredient on the bottle’s food label. The oyster extract should be the first ingredient. Many cheap brands have water and sugar listed first. As defined by the FDA, “the listing of each ingredient in descending order of predominance.” Same with fish sauce. For fish sauce, I recommend Tra Chang, the scale brand. This brand is actually my cousin’s family brand. It’s high quality.
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