Thursday, March 17, 2011


Chinese Cabbage & Bacon Pancake


Chinese Cabbage (shred) 200gm

Carrot (shred) 50gm

Bacon (丁片) 2 slices

Garlic (chopped) 4 cloves


Plain Flour 90gm

Rice Flour 40gm

Water 160cc


Salt 1/4 tsp

Chicken Flavor 1/8 tsp

White Pepper 1/2 tsp


1. Sieve plain flour and rice flour in a bowl, add the water and whisk to form batter and let it rest for 40mins.

2. Add in all the ingredients and the seasoning into the batter.

3. Heat 2 tbsp of oil in a 28cm frying pan. Add a ladleful of the batter to the pan and cook for 5 minutes for both side or until golden and set.

4. Remove the pancake and serve hot will a sweet chili dip.

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