Chives Chinese Pancake is very simple and delicious food. It is easy to prepare for breakfast, so it is a lazy breakfast recipe. This savory chives pancake recipe is my grandma recipe, I ate this when I was a child.
Regarding this kind of pastry, Korea and China have similar recipes but with different names. The Korean Pancake call Buchimgae/Pajeon. However, it called Mee Hoon Kueh pronounced with Hokkien at Penang. But for people who live in South Malaysia, Mee Hoon Kueh is noodle soup. It is interesting to find out that different areas with different names.
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.
🖨️ Print This Recipe or Adjust Serving Size :
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Preparation time : 20min
Serve 2-3 person
🌱 INGREDIENTS
• Chives 20g
• Carrot 10g
• Egg 1 pc
• Dried Mushroom 1 pc
• Garlic 1 clove
• Dried Shrimp 7g
• Flour 100g
• Water 200ml
• Lard 1 tbsp
🧂SEASONING
• A pinch of Salt
• A pinch of Pepper
• 1 tbsp Oyster Sauce
👩‍🍳INSTRUCTIONS:
1. Soak dried shrimp and dried mushroom in 200 ml of water.
2. Shred carrot, chives cut into small pieces, dice the dried Chinese mushroom and mince the garlic.
3. Pound the soaked dried shrimp.
4. Frying the pounded dried shrimp without oil and set aside let it cold down.
5. Add an egg, water, chives, dried shrimp, dried Chinese mushroom, garlic, seasoning into the flour and stir well then let it rest for 10 minutes.
6. Set small heat and pour in the lard. Add in flour paste and slowly fry until slightly burnt.
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關於這種糕點，台灣叫麵粉煎而中國叫煎雞蛋餅。至於，馬來西亞都管它叫煎麵粉糕也有部分地區叫麵粉糕。但得注意加個煎會比較好辨認是因為南馬的麵粉糕統稱是湯麵喔。很多時候，發覺不同區域有不同的名稱是種趣事。
記憶中小時候，外婆會煎麵粉糕搭配黑咖啡當早餐吃。吃不完的留到下午茶繼續吃都吃不膩。這款糕點使用簡單的食材加上簡易的操作也可以任意搭配喜歡的蔬菜和配料，無論從早餐，下午茶到夜宵都是很好的選擇。
🖨️打印這食譜或調整食譜的份量 :
bit.ly/3e2LfYD
準備時間 ：20分鐘
2-3人份
🌱「食材」
• 韭菜 20g
• 紅蘿蔔 10g
• 雞蛋 1粒
• 香菇 1朵
• 蒜頭 1瓣
• 蝦米 7g
• 麵粉 100g
• 水 200ml
• 豬油 1 湯匙
🧂「調味料」
• 少許 海鹽
• 適量 胡椒粉
• 1 湯匙 蠔油
👩‍🍳做法：
1. 用200ml水泡蝦米和香菇。
2. 把蘿蔔切絲，韭菜切成小段，香菇切小丁，蒜頭切末備用。
3. 把泡好的蝦米用石盅搗爛備用。
4. 熱鍋爆香蝦米後攤涼
5. 麵粉加入雞蛋，水，蔬菜，調味料和蝦米攪拌均勻後放置10分鐘醒面。
6. 開小火熱鍋倒入油後加入麵粉糊慢慢煎至微焦後翻面同樣煎至微焦即可起鍋。
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