Found this yummy recipe while watching a television show here in the Philippines. Hope you'll try this one too!
Ingredients:
For the Pancakes
1 cup All Purpose Flour
2 large eggs (set 1 aside and beat lightly)
2/3 cup Carnation Evap
2/3 cup cold water (For the Filling)
5 tbsp corn oil
1 medium red onion - chopped
2 cups chicken breast, cooked and minced
2 carrots - grated
1 parsnip - grated
1 tbsp tomato paste
2 tsp curry powder
1 tsp corn starch
2/3 cups chicken stock
Vegetable oil for deep frying
Procedure:
For pancakes:
1. Sift flour into a bowl. Make a well in center and add egg.
2. Gradually stir in Carnation Evap and beat well until smooth. Stir in cold water and beat well.
3. Pour batter into a pitcher, set aside.
4. Heat a little oil in a small skillet and pour off excess oil. Pour a little batter into skillet, swirling skillet to spread batter evenly over bottom to make a thin coating. Fry until 1 side is golden brown then flip over to do the same. Repeat with remaining batter, adding more oil pan each time, to make 8 pancakes.
To prepare fillings:
1. Heat 2 tablespoons oil in a saucepan adding chicken, onions, parsnip and curry powder. Cook gently 5 minutes, stirring constantly.
2. Add tomato paste and mix well. Blend cornstarch with a little stock. Add remaining stock to chicken mixture and bring to a boil. Add corn starch mixture and cook 2 minutes, stirring constantly.
3. Simmer mixture 10 minutes.
4. Lay pancakes, cooked-sides up, on a flat surface. Spread filling in a 2" horizontal lines across center to within 1-1/2" of side edges. Fold these side edges over mixture and then fold remaining top and bottom edges over to cover filling.
5. Brush with egg and fold pancakes in half. Chill for about 1 hour.
6. Half fill a deep fryer or saucepan with oil. Fry folded pancakes until golden brown and heated through. Drain on paper towel.
For the Pancakes
1 cup All Purpose Flour
2 large eggs (set 1 aside and beat lightly)
2/3 cup Carnation Evap
2/3 cup cold water (For the Filling)
5 tbsp corn oil
1 medium red onion - chopped
2 cups chicken breast, cooked and minced
2 carrots - grated
1 parsnip - grated
1 tbsp tomato paste
2 tsp curry powder
1 tsp corn starch
2/3 cups chicken stock
Vegetable oil for deep frying
Procedure:
For pancakes:
1. Sift flour into a bowl. Make a well in center and add egg.
2. Gradually stir in Carnation Evap and beat well until smooth. Stir in cold water and beat well.
3. Pour batter into a pitcher, set aside.
4. Heat a little oil in a small skillet and pour off excess oil. Pour a little batter into skillet, swirling skillet to spread batter evenly over bottom to make a thin coating. Fry until 1 side is golden brown then flip over to do the same. Repeat with remaining batter, adding more oil pan each time, to make 8 pancakes.
To prepare fillings:
1. Heat 2 tablespoons oil in a saucepan adding chicken, onions, parsnip and curry powder. Cook gently 5 minutes, stirring constantly.
2. Add tomato paste and mix well. Blend cornstarch with a little stock. Add remaining stock to chicken mixture and bring to a boil. Add corn starch mixture and cook 2 minutes, stirring constantly.
3. Simmer mixture 10 minutes.
4. Lay pancakes, cooked-sides up, on a flat surface. Spread filling in a 2" horizontal lines across center to within 1-1/2" of side edges. Fold these side edges over mixture and then fold remaining top and bottom edges over to cover filling.
5. Brush with egg and fold pancakes in half. Chill for about 1 hour.
6. Half fill a deep fryer or saucepan with oil. Fry folded pancakes until golden brown and heated through. Drain on paper towel.
No comments:
Post a Comment