Sher Ping Pancakes (adapted from Jamie's America)

Growing up in a Chinese family in Malaysia, I can confidently say we eat a lot of biscuits and pancakes; different forms of them. We have the sweet and we also have a wide range or savoury ones as well.

Today I am going to write about this little gem that caught my eye when I was browsing through the Jamie's America, a recipe book I manage to get my hands on during the Big Bad Wolf Sales this year. I have not had this particular one when I was growing up, but I sure did have something very similar before.

Looking at the recipe just brings out the kid in me. The reminiscence of those savoury snacks my parents used to get for us after their morning run to the market.

So I told Joanna, I really have to try this recipe. We then headed out to the market to get some ingredients for the filling and had a go at the recipe. However, we decided to change the filling to give it a twist of our own; inspired by the taste that we grew up with.

Filling

400g of mince pork

1 stalk of leek

1 spring onion

2 tablespoon or ginger and garlic paste (pound equal lengths of ginger and garlic cloves together)

3-4 leaves of Chinese Leaves

salt and pepper (to taste)

2 shot of whiskey

3 tablespoons of Shao Hsing wine

Pancake Dough

500g of bread flour

a few tablespoons of olive oil

about 15g of salt and a pinch or two of black pepper

enough water to combine the dough

Asian Spicy Sauce

1.5 tablespoons of ginger and garlic paste

5 tablespoons of fish sauce

1.5 tablespoons of honey

1 paddy chili (finely cut)

half tablespoon of Tabasco sauce

3 tablespoons of lime juice

water to dilute

Fragrant Chinese Sausage (Lap Cheong) Rice

Chinese Sausages or locally known as "Lap Cheong" are sausages the Chinese community, particularly those in Malaysia have during the festive seasons, especially during Chinese New Year.

Chinese Sausages or "Lap Cheong" are mainly made from pork and they are usually sweeten or smoked. Growing up, I did not really fancy these Chinese sausages, but now that I'm older, I particular like the one made from duck liver, or as the locals call it, "Yun Cheong". It has a rich "livery" taste to it, a perfect compliment to plain rice.

This fragrant sausage rice is something my dad used to prepare at home for my family. We know he will be making this soon whenever we have an excess of Chinese sausages lying in our freezer. Nevertheless, this dish looks complicated but is actually very easy to prepare.

Here is a breakdown of the recipe, something I have adapted after years of observing how my dad prepared his.