Saturday, June 6, 2009

Chinese Pancakes (or Pizza)

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Today I decided to make some Chinese style pancakes, but you can think of them like Pizza as well. The refrigerator was pretty empty and I didn't know what else to make for lunch. The great thing about this following recipe is that it can be scaled up or down with ease, and the choice of ingredients is very much open to interpretation. I've decided to use three main ingredients to flavour the pancakes, as well as to provide some colour to the pancakes: Chinese sausage, chives, and tiny dried shrimp.

The ingredients used:
  • 1 part all purpose flour (roughly 1 cup used)
  • 1 part water (roughly 1 cup used)
  • 1 Chinese sausage, chopped finely
  • a handful of chives (to taste and texture), chopped finely
  • salt (pinch)
  • 1 tsp of vegetable oil
  • 6-7 tiny dried shrimp, chopped finely (optional)

To make pancakes, the process is simple:
  1. Pour the flour into a mixing bowl, and add a pinch of salt
  2. Add the water to the flour and mix. If the mixture is too viscous after mixing, feel free to add a 1/3 cup water and try again.
  3. Add 1 tsp of vegetable oil
  4. Add the Chinese sausage, chives, and dried shrimp if used
  5. Mix the ingredients. The final mixture should be about the consistency of a batter.
  6. Heat up a 7" non-stick pan on medium heat, and oil lightly with a brush
  7. Add a full ladle of the batter to the pan and spread it out into a 6" circle. The pancake should be very thin, ~3 mm. In fact, the cooking should be very visible, seen as a hardening of the batter from outside inwards.
  8. Leave the pancake for ~2 minutes, or until the cooking process is 2/3 of the way done. Flip the pancake over, and cook for another 1 minute or so. The pancake should be lightly brown as seen in the photos.
  9. The final product will not be fully crispy, but is soft and can be rolled up, much like a crepe.
  10. Remove the cooked pancake, regrease the pan by brushing with oil, and add another ladle of batter and repeat the cooking steps.

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