Ching served up delicious Taiwanese lui piah pancakes with hoisin sauce and peanut sugar on Saturday Kitchen.

The ingredients for the peanut sugar sprinkle are: 60g roasted and salted peanuts and 2 tbsp golden caster sugar.

For the omelette, 2 tbsp rapeseed oil and 3 free-range eggs, lightly beaten.

For the pancakes: 150g strong white bread flour, 1 tbsp coconut oil, melted, pinch sea salt and pinch sugar.

To serve: ½ tsp hoisin sauce, ½ tsp chilli bean sauce (optional), 1 carrot, peeled and julienned, ⅓ cucumber, seeds removed and julienned, 80g beansprouts, blanched, 100g tofu, drained and julienned and few sprigs fresh coriander.

See recipes by Ching in her book titled: Wok On: Deliciously balanced Asian meals in 30 minutes or less available from Amazon now.