Yau Char Kwai - Yew Char Kueh - 油条- 油炸鬼

Kuih Dadar - Kuih Ketayap - Kuih Gulung - Pancake with coconut filling - 南洋椰丝面饼

Chinese Spring Onion Pancakes 葱油饼

My mum will making this chinese sylt chapati during my childhood as served it as our snack. Finely, I adapted this recipe from Amy Beh. It is very nice, tasty and simple. Hope you will enjoy it. I will ask my taiwanese friend how to make it and compare the recipes.

Source : Amy Beh

Ingredients
250g plain flour
1 1/2 tsp salt
1 tbsp castor sugar
125ml hot water
30g melted margarine/oil
50ml cold water
1 tbsp lime juice
Green portion of 3 stalks spring onions
1/4 tsp salt
1/2 tsp sugar
Extra melted margarine
Flour for dusting

Method:

1. Chop spring onions. Combine with salt and sugar for one minute, lightly squeeze out excess liquid and set aside.
2. Sift flour with salt into a deep bowl. Stir in sugar. Make a well in the centre. Stir in hot water, followed by melted margarine, cold water and lime juice to form a soft dough. (If dough is too stiff, add a little cold water; if it is too soft, add a little flour.)
3. Knead dough for 10 to 15 minutes. Divide into six equal balls and rub each with extra melted margarine. Place balls in an airtight container. Cover and leave aside for two to three hours.
4. Flatten each piece with a rolling pin till paper-thin. Spread 1 tbsp spring onion on top of each. Fold in both sides. Pull up and roll into a rope, then oil dough downwards into a round bun. Flatten with a rolling pin to form a pancake.
5. Sprinkle melted margarine generously on an iron griddle and fry pancake on both sides till golden brown. Serve warm.

Notes:
1. You may deep-freeze it in freezer and pan fry it again before served.

Pancakes - Crepe

Crepes, or a thin pancake is always welcomed byt everyone. I made these simple pancake/crepes for my kids during morning for their breakfast. Simple yet tasty.

Source: About.com

Ingredients:
2 cups all-purpose flour
1 cup milk
6 tablespoons butter, melted
3 eggs
4 tablespoons granulated sugar
1/4 teaspoon salt

Methods:

1. Mix all in a bowl till smooth batter. Leave aside for 20 minutes.
2. Heat pan, grease the pan with some melted butter, pour some batter and pan-fry it. Serve with some jam, maple syrup or anyelse you likes.

Notes:
1. For sweet crepes, may add some sugar into the batter and serve just likes that.

Kuih Dadar - Kuih Ketayap - Kuih Gulung

Kuih Dadar or kuih gulung or kuih ketayap are same kuih with different names only. Miss it so much, decide to make it and introduce to my kids. Hopla.... they likes it. It is easy to make it, you may served it with kaya, jan or plain in stead of coconut filling. I used this recipe cause it used desicate coconut in stead of fresh which hardly find in Netherlands. Thanks Jo!

Source: Jo's Deli

Ingredients:
Pancake:
100g flour
1/4 tsp salt
2 eggs
100ml coconut milk
150ml pandan juice ( I used 150ml water plus a bit pandan paste)
1tbsp oil
Filling:
85g palm sugar or brown suagar
125ml water
50ml coconut milk
50g desicated coconut

Methods:

1. Pancakes: Mix all into smooth batter and leave it for 30 minutes.
2. Melt palm suagar with water, when it become thick, add in coconut milk and desicated coconut and stir well. Stir till it become sticky and drier. Set aside.
3.Heat a pan, lightly greased it with oil, pour a bit batter and cook till done.
4. Wrap the filling and served.

Notes:
1. I make the batter a night earlier because I served it as a breakfast. It is so soft and nice.

Poffertjes

Poffertjes is a famous snack that you can buy it anywhere in Netherland, dutch will eat it with some icing sugar or with some whipped cream or any things you likes.
I found this recipe and make it as I have bough a new poffertjes pan. Sorry, I copy the text from wikipedia.

Source: Herman, wikipedia

Ingredients:
125g flour
125g buckwheat flour
1 egg
250ml milk
250 ml water
15g fresh yeast or 7g dry yeast
50g melted butter

Methods:
1. Dissolve the yeast in some milk. Put the flour through a sieve, make a small hole in the middle of flour and pour the milk with yeast into it. Starting in the center add the remainder of the milk, meanwhile whirling the batter. Finally add the egg.
Put the batter away for 30 minutes.
2. Place the pan on the stove and grease the pan with butter when it's hot. Add a little bit of batter to each hollow, only filling them half way.
Just before the topside of the poffertje is completely dry, turn it over. It should let go easily. Wait till the other side also has a nice golden brown color.
Put them on a plate and dust them with the powdered sugar, till they are completely covered with sugar, and put a small piece of butter on top, this should melt.
Serve immediately.

Notes:
1. If you can't finish all the poffetjes, you may freezed it and just warm it up in microwave.

Waffles 鬆餅、華夫、格子餅、格仔餅、壓花蛋餅

A waffle is a light batter cake cooked in a waffle iron, between two hot plates, patterned to give a distinctive and characteristic shape. There is many kinds of waffles, american waffles, brussel waffles, liege waffles, stroopwaffels( dutch waffles), hong kong style waffle, virginia waffles and more.....some is prepared from a yeast-leavened batter, some are make by baking powder rather than yeast.

Source: All recipe.com

Ingredients:
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
2 eggs
1 1/2 cups warm milk
1/3 cup butter, melted
1 teaspoon vanilla extra

Methods:
1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
2. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
3. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.


Notes:
1. This is classic waffles, I reheat the waffle in breasd toater and taste nice as fresh one.

Mandarin Pancake 荷葉餅

Mandarin pancake 荷葉餅 is a famous wrapper for peking roasted duck but I wrap it with char siew. It is ver easy to make it and taste good too. The main concept to get soft pancake is not to pan fry it too long or it may turn out hard.

Source: Euphocafe, chinese cookbook

Ingredients:

2 cups flour

3/4 cup hot boiling water

2 tbsp oil

Methods:

1. Place flour in a big bowl, pour in hot boiling water and stir it constantly with chopsticks. When it is slighlt cool down, knead it to a smooth dough.

2. Cover and rest the dough for 15 minutes.

3. On a floured surface, roll ot dough 3/4 cm thick, cut it out in circles (about a small bowl size. Repeat.

4. Brush the under circle dough surface and stick it on another dough circle. Roll it out to a bigger dough.

5. Pan fry it on a preheat non-stick pan for seconds and turn it to another side and pan fry it for second.

6. Dish out, seperate the pancake when it is still hot. Served with char siew or any fillings you like.

Notes:

1. Don't pan fry it too long or you will get hard pancake, it is already cooked when you pour in hot boiling water.

2. If you use normal pan, oiled a bit surface to prevent sticking.

Peutercakejes - Toddler cakes

Kids love cuties things, I turn my hot cakes into bear forms and served it in colourful IKEA plates, they finished it between 10 minutes. Hahhahah... easy and simple but happy tea break.

Source: A dutch friend of mine

Ingredients:

1 cup of self-raising flour

1/4tsp baking soda

2tbsp sugar

1 egg

125ml milk

2tsp oil

1/2 cup raisins (optional)

Methods:

1. Sift flour and baking soda together, mix in sugar.

2. Make a hole in the center, add in agg, milk and oil and mix well. Add in raisins if you want.

3. Heat a non-stick pan, when it is enough heat,scoop batter out to the pan as desired forms. Use low heat, pan-fry it, you will see a lots of bubbles on the surface of batter, turn it and fry it till golden brown. Served.

Notes:

1. I used non-stick pan, I didn't use any more oil to fry it, if you use normal pan, grease it with some oil before pour in batter to bake.

2. You can store it in freezer for a month.

Ban Jiang Kuih----Crispy Peanut Pancake 面煎馃

Ban Jian Kuih that we call crispy peanut pancake in Malaysia or Mi Jiang kuih in Singapore. Anyway, it taste same so delicious. This is crispy version and the another version Ban Jiang Kuih is very thick, soft, bouncy texture. Some people call it as Tai Kau Min (cantonese) or malays will call it Apom Balik.

Source: Hip Stream, Lily Wai Sek Hong

Batter Ingredients

230 gm plain flour

2 tsp castor sugar

1 egg beaten

2 cups water/milk ( I used milk)

3 tsp baking powder

1/4 tsp salt

4 tsp oil

Method:

(Batter Preparation)
1. Sift flour, baking powder, sugar and salt into a mixing bowl.

2. Make a well in the center and add in egg, liquid and oil. Mix into a smooth batter and allow to stand for at least 2 hours. (Since the batter has egg, make sure you refrigerate your batter.) I lefted it overnight in refrigerator.

(Flling Ingredients)
150g castor sugar

1 cup peanuts roasted and ground

some butter
some creamy corn

Method:
1. Heat a crepe pan or a small nonstick pan slightly. (just hot enough for batter to stick to pan)

2. Pour in a 4 oz laddle of batter and swirl pan so that batter is coating the edge.

3. Sprinkle in some sugar, chopped roasted peanut, creamy corn and some butter on the pancake.Cook till the bottom of pancake is golden brown.

4. Fold the pancake into a half and leave to cool.(it will be crispy as soon as it gets cold)

Notes:

1. Be very patient to fry pancake till golden brown over low heat. After it is done, let the pancake "stand up" to cool down and it will be crispy. If you let it lay on plate, it would become soft.

2. I lefted it overnight in fridge and the next morning my family can enjoy these lovely crispy pancake.