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
