Okonomiyaki-style savoury Pancake

Ingredients

100g chicken fillet (cut into small pieces)

1/4 cabbage (about 1 cup, shredded)

1 small carrot (shredded)
1 onion (chopped finely)

5 button mushrooms ( cut into thin slices)

2 stalks spring onion (chopped finely)

1 shallot ( cut into slices)

1 tbsp light soya sauce

dash of pepper

pinch of salt

some oil

Batter

1/2 cup flour

1/4 cup water

1 egg

Sauce ( substitute for okonomi sauce)

1 tbsp Worcestershire shine

1 tbsp oyster sauce

1 tbsp light soya sauce

1 tbsp chili sauce (optional)

Preparation

1. Marinate chicken with 1 tbsp cornflour and 1 tbsp light soya sauce. Heat oil in pan and stir fry shallot until fragrant. Add in onion and chicken fillet. Stir fry until chicken is cooked. Set aside to cool.

2. Beat the egg. Add water and egg to the flour and whisk to form a thick batter. Make sure the thick batter is free from lumps.

3. Put all the ingredients (leave half of the spring onion for garnishing) into the batter. Blend well.

4. Heat up some oil in a non-stick pan. Swirl to make sure the base of the pan is fully greased. Use kitchen tissue to wipe away excess oil.
5. Scoop some batter onto the pan. Use a spatula to press and smoothen the batter into a flat pancake.

6.Cook over medium flame for 5 minutes until the base of pancake turns golden and hardens slightly.Turn over to cook the other side of the pancake for another 5 minutes or until it's cooked. Both surfaces should be a bit golden and crispy.

7. Transfer to a serving plate. Brush sauce on pancake. Garnish with spring onion to serve.

Sweet potato soup

Ingredients

250g sweet potatoes ( cut into chunks)

200g sugar/rock sugar

5 pcs pandan leaves

1 1/2 inch ginger (flattened)

1 1/2 litre water

Preparation

1. Put sweet potatoes, pandan leaves into a pot of 1 1/2 litre water. Bring to boil over high flame.

2. Turn to medium-low flame and boil for 20 minutes or until the sweet potatoes become tender.

3. Add sugar and stir to dissolve.

4. Discard pandan leaves and ginger.

Hainanese steamed minced pork with dong cai

Ingredients

150g minced pork

2 tbsp dong cai (washed and soaked in hot water for 15 minutes)

3 cloves garlic (chopped)

1 tsp light soya sauce

1 tsp corn flour

dash of pepper

Preparation

1. Drain dry dong cai and chop together with garlic finely. Add to the minced pork and blend well with soya sauce, corn flour and pepper.

2. Transfer to a plate and steam over medium flame for 15-20 minutes.