Sher Ping Pancakes (adapted from Jamie's America)

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

This is how we do it. First, we measure out the flour and add a few tablespoon of olive oil to it. Add to the mixture your salt and pepper. Then, slowly add water to your mixture to combine the dough.

Once you formed a ball of dough, knead the dough for a few minutes and leave to rest for an hour.

For the mixture, simply mix the mince meat together with all the ingredients listed above.

After an hour of resting your dough, divide your dough into 16 small balls. Take each small ball of dough and flatten them by hand to about 3mm thickness. Scoop a sufficient amount of meat mixture and place them in the middle of the flatten bread dough. Fold the sides slowly until the meat is wrapped nicely in the bread dough. Push the completed dough down to flatten the bread and meat into a pancake about 1.5 cm in thickness. Repeat these steps until you get all 16 pancakes ready.

Lightly heat some olive oil in a pan and heat the pancakes in the pan. while in the pan, press the pancakes further into a 0.8 to 1cm thickness and flip the pancake over until you get a golden brown shear on the pancakes.

Asian Spicy Sauce

To prepare the Asian Spicy Sauce, combine 1 tablespoon of garlic and ginger paste with 5 tablespoons of fish sauce. Then mix in the honey and paddy chili. While stirring, add in the lime juice and the half tablespoon of Tabasco. Mix well and dilute with half tablespoon of water or to desired consistency and taste.

Serve the Sher Ping pancakes fresh, together with a wedge of lime on the side and the Asian Spicy Sauce.

Enjoy.