Thursday, 30 October 2014

中式薄饼 ~ Chinese Popiah

 




 
食谱取自 Guai Shu Shu
春卷皮/薄饼皮
材料 :
160g 高筋面粉
250g
食盐一撮
1汤匙 食油
做法:
1.全部材料(除了食油)混合拌均匀至无颗粒。
2.面粉团用湿布盖好,静置60分钟 1 
                   
                               ~ 1 / picture 1 ~
3.平底锅预热,用纸沾点油擦拭锅心。然后用刷子沾面煳,刷入平底锅成圆型。 2   
                                 
                                                         ~ 2/ picture 2 ~
4.熟后, 用手揭下即可。
 
Recipe source :  Guai Shu Shu
Popiah skin
 
Ingredients :
160g high protein flour or bread flour
250g plain water
a pinch of salt
1tbsp cooking oil
Method :
1. Mix all the ingredients together , stir until it is free of lumps .
2. Cover with a piece of wet towel or cling wrap and let it rest for about 1 hour to enhance the stretch ability. ( Picture 1 )
 
3. Heat up a flat non-stick frying pan until it is warm , lightly grease the pan with an oiled tissue paper. Brush the entire pan until it is fully covered with the batter.  ( Picture 2 )
4. Once the batter sets (means not sticky) and the sides curls up, use the hand to take out the crepe.
 
中式薄饼
材料:
炒香的沙葛丝  **
蛋皮 切丝
芽菜  灼熟
炸葱酥
花生碎
甜酱
辣椒酱
生菜 洗净,切小段)
** 1粒沙葛( 切丝 ),蒜茸,黑酱油,生抽,麻油,蚝油,绍兴酒和水适量。做法 :锅里烧热油,爆香蒜茸。倒入沙葛丝和全部调味料。以大火拌炒均匀。加入水,以中小火焖至软和入味,即可。
做法 :
1. 取一片春卷皮/薄饼皮,涂上少许甜酱和辣椒酱。 依序铺上沙葛丝,蛋皮,芽菜,炸葱酥,花生碎和生菜。卷起,即可切块享用。 3
 
                     
                                 ~ 3 / picture 3 ~
Chinese Popiah
Ingredients :
cook shredded yam bean  **
omelette ( shredded )
beansprout ( blanched )
fried crispy shallots
chopped peanut
sweet sauce
chilli sauce
leafy green vegetables ( cut into section )
 
** 1 yam bean / jicama ( shredded ) , chopped garlic , dark soy sauce , soy sauce , sesame oil , oyster sauce , chinese wine and water .  Method : Heat up oil in a wok , sauté chopped garlic .Then add in shredded yam bean / jicama and seasoning . Continue to stir and cook until soft . Set aside .
To serve :
1. Spread some sweet sauce and chilli sauce onto a popiah skin . Put in some yam bean filling  , omelette , beansprout , fried crispy shallots , peanuts and top with some vegetable . Roll it up , cut into pieces and serve . ( Picture 3 )