Ingredients for Phoo Yong Hai pancakes:
- 2 onions, chopped
- 2 cloves of garlic, minced
- x leek, chopped
- x sellery greens
- x white cabbage, chopped fine [original recipe calls for the 2 foot long pointed cabbage]
- x crab meat
- x slices of "boiled" ham, cut up
- 6 - 8 eggs
- 1½ tablespoons flour (2 if using 8 eggs)
- 1 beef or chicken bouillon cube
- milk
- salt
- pepper
- vegetable oil
Ingredients for sauce:
- x ketchup or "hot" ketchup
- x minced garlic
- worcestershire sauce
- x stem ginger (coarsely chopped) + syrup
- pinch of sugar
- corn starch
Instructions for Phoo Yongh Hai pancakes:
- fry onions with the garlic in a little vegetable oil
- add "spitskool", leek, sellery, bouillon cube, pepper
- cook until done & crispy, almost dry
- let cool off
- mix in the crab meat and ham
- beat eggs
- add flour, milk, pepper, salt to the eggs
- blend the egg mix and the vegetable mix into batter
- bake pancakes from batter, using vegetable oil (not butter) until golden brown on both sides
- Instructions for the sauce:
- mix all ingredients except corn starch
- bring to slow boil for a couple of minutes
- thicken with corn starch
- serve with rice, peas, and sauce. [by Frieda Dörenberg]
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