Posts Tagged ‘chinese’


February 21st, 2009 1 comment


450 g (3½ cups) plain flour

300 ml (1¼ cups) boiling water

1 teaspoon oil

roasted sesame oil


Sift the flour into a bowl (I use my Kenwood mixer), pour the boiling water in, mixing slowly.  Add the oil and knead to a firm dough.  Cover with a damp tea towel and set aside for 30 minutes.

Knead the dough for about 10 minutes, or until smooth.  Divide the dough into three equal portions, roll each portion into a long cylinder, then cut each cylinder into 8 pieces.  While cooking the pancakes, keep the pieces covered with a damp tea towel.

Working with 2 pieces at a time, roll each piece into a ball and press into a flat disc with the palm of your hand.  Brush one disc with sesame oil and put another disc on top.  Use a rolling pin to flatten each pair of discs into a 15 cm (6 in) pancake.

Heat an ungreased frying pan over high heat, then reduce heat to low.  Place the pairs of pancakes, one at a time in the pan.  Turn over when brown spots appear on the underside.  When the second side is cooked, lift pancakes out and carefully peel them apart.  Fold each pancake in half, cooked side in and set aside under another damp cloth.

Reheat pancakes in a steamer over simmering water for about 10 minutes before serving.

Makes 24 pancakes

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February 21st, 2009 1 comment


250 g (9 oz) pork fillet or loin, trimmed of fat

¼ cup light soy sauce

¼ cup Shaoxing rice wine

1 teaspoon sesame oil

2 teaspoons cornflour (cornstarch)

5 dried Chinese mushrooms

20 g (1 oz) dried black wood ear fungus

4 tablespoons oil

2 eggs, lightly beaten

4 cloves garlic, finely chopped

2 tablespoons ginger, finely chopped

1 leek, white part only, finely shredded

¼ small Cinese cabbage, stem and leafy sections separated and shredded

½ teaspoon sugar

Freshly ground black pepper

½ cup hoisin sauce

12 Mandarin pancakes


Cut the pork across the grain into slices about 5mm (¼ in) thick, then cut into thin matchstick size shreds.  Place shreds into a bowl and add 1 tablespoon of the soy sauce, 1 tablespoon of the rice wine, the sesame oil and 1 teaspoon of the cornflour and toss to coat.  Cover with plastic wrap and marinade in the fridge for 30 minutes.

Soak the dried mushrooms in boiling water for 30 minutes, then drain and squeeze out any excess water.  Remove and discard stems and shred the caps.  Soak the fungus in cold water for 20 minutes, then drain and squeeze out any excess water.  Shred the fungus.

Heat a wok over high heat, add 2 tablespoons of the oil and heat until very hot.  Sirf-fry the port mixture for a couple of minutes until the meat is brown and cooked.  It may be necessary to do this in batches. Remove and set aside.  Rinse and dry the wok.

Reheat the wok over high heat, add 1 tablespoon of the oil and heat until hot.  Add the eggs and stir fry to scramble, then move to one side of the wok.  Add 1 tablespoon of the oil and heat until very hot.  Stir fry the garlic, ginger, mushrooms and fungus for 30 seconds until fragrant.  Add the leek and stir fry for 2 minutes, then add the cabbage stems and cook for 30 seconds.  Add the leafy cabbage sections, and cook for a minute or until the vegetables are just tender.

Combine 1½ tablespoons of the soy sauce, the remaining rice wine and cornflour, the sugar, black pepper and the meat and add to the sauce and simmer until thickened.

Combine the hoisin sauce, the remaining soy sauce and 1½  tablespoons water in a small bowl.  Serve the pork with the pancakes and sauce.

Serves 4

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