Regarding this kind of pastry, Taiwan and China have similar recipes but with different names. You can find it with Chinese Pancake. However, it called Mee Hoon Kueh pronounced with Hokkien at Penang. But for people live in South Malaysia, Mee Hoon Kueh is noodle soup. It is interesting to find out that different areas with different names.
And also I founded out these classic dishes have many secret recipes from their grandparents. Cantonese people called it ‘Pok Chang’ add in sesame seeds, sugar and peanuts. Some other people will add in rice flour, chickpeas, anchovies, onions etc. It is very flexible to adjust with your favourite ingredients, definitely will be your special pancakes ever. I once heard my mother told me when she’s a kid, grow in the era have not much resources like nowadays, only add in sugar for pancakes sharing with brothers and sisters as dessert.
Many people saying it’s hard to find this kind of classic dishes from the street food store, I think it’s because made from low cost and can’t selling high price so can’t get a good profit from it. However, it takes lots of patients to pan-fried a good pancakes. Sometimes, we needed to appreciate people who put lots of effort adhere to our traditional food, such as Roti Canai also selling at a low price but needed lots of effort to do it right and tasty. So that we still have delicious meals with affordable price. Or else you only can do it yourself when you craving for it.
When I was a child, my grandmother would cook this Chinese Pancake and serve with black coffee for breakfast. If can’t finish during breakfast, can save it till afternoon tea time, the pancakes are still good to eat. This Chinese Pancake uses simple ingredients and easy to cook. You can mix and match your favourite vegetables and ingredients. It is a good choice for breakfast, tea break and even supper.
Traditional Chives Chinese Pancake
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- 20 g Chives
- 10 g Carrot
- 1 Egg
- 1 Dried Mushroom
- 1 clove Garlic
- 7 g Dried Shrimp
- 100 g Flour
- 200 ml Water
- 1 tbsp Lard
- A pinch of Salt
- A pinch of Pepper
- 1 tbsp Oyster Sauce
- Soak dried shrimp and dried mushromushroomom in 200 ml oofoofff water for 15 minutes.
- Add an egg, soaked dried shrimp and mushroom water, seasoning into the flour and stir well then let it rest for 10 minutes.
- Pound the soaked dried shrimp.
- Frying the pounded dried shrimp without oil and set aside let it cold down.
- Shred carrot, chives cut into small pieces, dice the dried Chinese mushroom and mince the garlic.
- Add in chives, carrot, dried shrimp, dried Chinese mushroom, garlic and stir well
- Set medium-low heat and add in lard. Pour in batter and slowly fry until slightly burnt.