This is an easy pancake with egg, rice flour, zucchini, capsicum coconut milk and a dash of fish sauce. It is suitable for breakfast, lunch and dinner. It is also tummy friendly.
Recipe is as follow:
I was chatting with Li, another school mum about a forthcoming international food festival at school. I mentioned that I’d make some shallot cake, a traditional snack from Northern China. There were twinkles in Li’s eyes. “For one of my birthdays,” Li said, “my mother made three pieces of those really tasty flaky shallot pancakes. I asked why there were only three pieces. To make these pancakes for my birthday, mum used up every drop of cooking oil in the house. Those days, cooking oil was rationed in China.”
Yes, I remember ‘those days’.
That afternoon, I made my family a batch of shallot pancakes – flaky, oily, chewy and incredibly comforting!
Recipe is as follows: Read the rest of this entry »