Wednesday, 3 August 2011

Wai Yu Mun Ching 你大嚼

Imke and Thelani (my kidlings) wanted dessert again, so I made them Chinese pancakes with chicken and Hoi Sin Sauce.  Imke was not impressed, but I quickly did  a "Noot vir Noot" version of  Hanna Montanna's "The best of both worlds". Convincing her that dessert and dinner rolled into one is always a good thing, how cool is that!  The horror!

Now these are not real chinese pancakes, as this is an interesting process, and on a week night we have to do things quick around here.  So this pancake is a good old South African bazaar pancake.  And the two critics surprisingly loved these pancakes, I guess my singing did the trick :)


Ingredients for pancakes (crepe's):
250 ml cake flour
5 ml baking powder
2 ml salt
2 eggs
200 ml milk
175 ml water
5 ml lemon juice
125 ml sunflower oil
 


Method:
  1. Sift the cake flour, baking powder and salt together.
  2. Mix the eggs, milk, water and lemon juice together.
  3. Add the cake flour to this mixture and mix well.
  4. Add the oil and mix well until mixture takes on a creamy consistancy.
  5. Let the mixture rest for about 20 minutes.
  6. Coat a frying pan with sunflower oil and heat until nice and warm.
  7. Pour or scoop the batter onto the frying pan, using approximately 1/4 cup for each crepe.
  8. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  9. Cook the crepe for about 2 minutes, until the bottom is light brown.
  10. Loosen with a spatula, turn and cook the other side.

Ingredients for stir fry chicken:

250g stir fry chicken
20 ml Vital Soy Sauce (the garlic, ginger and sesame flavored one.  Very yummy and good for you)
fresh grated ginger, thumb size
Hoi Sin Sauce
1/2 cucumber diced
2 spring onions chopped

Method:
  1. Mix chicken, soy sauce and grated ginger.
  2. Fry this in a warm frying pan until chicken is cooked through.
  3. Brush the pancake with some Hoi Sin Sauce.
  4. Place some chicken, spring onion, cucumber down the centre of the pancake. 
  5. Fold up the end to enclose filling and roll into a cigar shape. Serve immediately.
Makes about 12 pancakes.

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