Recipes

萝卜饼 / Daikon Pancakes

Materials

  • 600g daikon, grated
  • 2 eggs
  • half a cup of flour
  • 1 tbsp of Chinese five spice
  • 1 tbsp of black pepper
  • 1 tbsp of salt
  • a pinch of sugar
  • 3 green onion, minced

Instructions

  1. Wash the grated daikon in salted water, dry well
  2. Mix the daikon well with the eggs, Chinese five spice, black pepper, salt, sugar, and green onion
  3. Mix in the flour in small batches, mix well at each step
  4. Heat oil up in a flat non-stick pan, when bubbles begin to form around wooden objects (e.g., chopstick or spatula), add in the pancake mix
  5. Cook for a few min on each side, until golden brown

Comments

I was never aware of the origin of this dish (other than the fact that my parents made it frequently), but it bears some resemblance to potato latkes in terms of how its cooked.

Sources

Originally from here

地三鲜 / "Three Treasures of the Earth"

Materials

  • 2 Potatoes
  • 2 (small) Bell Peppers
  • 2 Chinese eggplants
  • 2 cloves of garlic, minced
  • 2 tbsp of spoons of starch
  • 4 tbsp of soy sauce
  • 1 tbsp of oyster sauce
  • 1 tbsp of sugar
  • pinch of salt

Instructions

  1. Cut potatoes, bell peppers and eggplant into irregular chunks
  2. Mix eggplant & starch in a bowl so the eggplants are covered in starch
  3. Mix soy sauce, oyster sauce, sugar, salt, 1 tbsp of starch, pinch of salt and half a bowl of water, mix well
  4. Add plenty of oil to wok, fry eggplant for 3 min, potatoes for 5 min (until the outside is crispy), bell peppers for 10 seconds
  5. Add garlic to wok, stirfry until fragrant
  6. Add in the sauce, and the fried vegetables
  7. Cook until the sauce thickens, then plate

Comments

Eggplants are known to soak up oil and become very oily. Covering them in starch prevent them from getting too greasy.

Sources

Originally from here