Saturday, February 8, 2014

Radish Bacon & Cilantro Pancake

There is something about Radish or Daikon that is delicious. Slightly peppery and  a tinge of bitterness, after cooking it  mellows down to sweet and crunchy. Like the Taro, some people don't have an acquired taste for it but if cooked properly seasoned and with the right ingredients, it may just convert some tastebuds.

I made up this recipe for a Lunch with my new neighbor. For ladies lunches, I love making lighter dishes like this and dim sum type of morsels. Basically, you can put in any type of fillings into the pancake dough. The only thing is that patience is required when gathering the filling and wrapping it up inside the dough which is then rolled out flat before pan frying. To avoid rupture and bursting during rolling, use gentle pressure and roll from the middle out.  

75g grated Radish/Daikon
50g Bacon/Ham, diced to small pieces
1 tbsp Chopped Cilantro
1 tsp Salt
Pinch of White Pepper

250g All Purpose Flour
1/2 cup to 1 cup Boiling Water

1. Marinate the Shredded Radish with the 1 tsp salt in a bowl. Let it sit for about 10 mins to draw the liquid out. Discard the water and squeeze the radish to rid of excess water.
2. Heat 1 tsp cooking oil and pan fry the Bacon/Ham for 2 minutes.
3.Add in the Chopped Cilantro and the drained Daikon. Stir to mix all ingredients for another 
   3 minutes. Season with white pepper. Dish up and let cool completely.
4. Add 1/2 cup of the boiling water to the All purpose flour. Stir with spatula to mix and when cool enough to handle, using your hand to knead the mixture into a pliable dough. You will have to continue to knead for a total of 3 minutes to actually see all the flour being absorbed and forming a smooth dough. If extra water is needed, add extra 1 tablespoon of the hot water as you go. The dough will feel like a very smooth pie dough and not wet on the hands. Divide the dough into 4 to 6 equal size balls. Set aside.
5. Take one dough, roll it out round about 1/4 inch thick. Take some of the radish filling and place in the middle. Do Not overload, from the whole of the dough circle, fill up to only 1/3 of its size from the middle. Gather the sides and pinch & pleat to seal up in the middle. Slowly using the rolling pin, roll out a disk, careful not to burst the pouch. Continue with the rest of the dough and the filling to yield about 4 to 6 pancake.
6. Heat about 2 tsp cooking oil in a non stick pan, when hot, pan fry 1 pancake, about 3 minutes on each side, slightly brown. Dish up and pat with kitchen paper towel for excess oil. Heat another 2 tsp cooking oil and continue with the next pancake.
7. Cut each pancake into smaller pieces and serve with whatever dipping sauce you like.

Makes: 4 to 6 pancakes

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