Ching’s Taiwanese pancakes with peanuts and hoisin sauce on Saturday kitchen

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.

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