5 Ingredients, an Urban Family series where we sit down with a Shanghai-based chef and ask for a family-friendly meal using 5 Ingredients easily found in Shanghai; let us help you start the week with a simple five-step recipe!
This week we talked to Norman Wong, founder of digital startup MAPO.TV, a food hub for finding unique recipes, latest trends, hot chefs and restaurants. With Norman's background in digital media, his food and beverage experience and most importantly being Dad to 3 year old daughter Olivia, he is the perfect candidate to provide an easy child-friendly recipe for this week. Norman's boutique production company FLY Films has produced shows such as Amazing Race China, NBA MiTan and ESPN’s first digital sports talk show in China. On the F&B side, he managed the first Blue Frog and back in 2000 was an intern at Shanghai Sherpas.
What dish are you helping us prepare this week?
I am going to teach you my ham and cheese scallion pancakes. This isn’t the overly greasy version you'll find on the streets of Shanghai, but slightly more refined, dare I say ‘healthier.' The addition of ham and cheese won’t have you missing all of that lard flavor though. These pancakes are very easy to make and can provide a fun afternoon project with the kids. I really enjoy making a batch of these with my daughter, we will have one as a snack and then store the rest in the freezer. They make an incredible and fast breakfast, if you add a fried egg!
What five ingredients do we need?
300 grams all-purpose flour
80 grams cheddar cheese, diced into small pieces
80 grams ham, diced into small pieces
1 cup spring onion, chopped extra fine
2 teaspoons sesame oil
Plus: 12 tablespoons cooking oil, 1 teaspoon salt and 200 millilitres warm water.
What is the five-step recipe?
1. In a small bowl, add 2 teaspoons of sesame oil, 4 tablespoons of cooking oil and half a teaspoon of salt. Mix together and set aside.
2. In a large mixing bowl, add the flour and a pinch of salt, then gradually pour in the warm water. Stir with a fork until the dough forms a ball and doesn't stick to the sides of the bowl.
3. On a floured surface, roll out the dough and kneed for 10 minutes or until the dough is smooth. When you push a finger into it, the dough should bounce back. Then place in a clean bowl, cover with a damp towel and rest 30-40 minutes.
4. Divide your dough into 8 equally sized balls. On a floured surface, roll the dough out to approximately 3-5 millimetres in thickness. Brush on a layer of the oil mixture from Step 1 and sprinkle spring onions, ham and cheese. Grab the end of the dough furthest from you and roll it tightly towards yourself, until you’re left with a long roll. Now twirl the dough into a snail shell shape tucking the final ends underneath the dough. Let them rest under a damp cloth for 15 minutes.
5. On a floured surface, roll the pancakes flat (approximately 8 millimetres in thickness). Fry them until golden brown and then serve.
What's your advice on your dish of the week?
The key to the success of these pancakes is allowing the dough to rise twice; this makes for a chewy interior and crunchy exterior. Depending on the type of flour you have and how humid it is, you may need a little more or a little less water, so add it gradually to ensure the right consistency. And finally, if you prepare these in advance, tightly wrap in cling film and they will keep in your freezer for up to three months, but they never last that long as they are so delicious!
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