Ingredients 1: ( Serving 2-3 pax )
1/2 pcs Chicken breast flesh ( cut into small pieces.) -) Mix all
Salt. ) According ) together.
Oyster Sauce. ) to taste. )
Pepper. ) )
1 tsp Cornflour )
1 tbsp Sesame Oil.
Ingredients 2:
3-4 Slices Carrots. ) All cut
2 Slices Turnip ( Sengkuang.) ) into
1 Pc Mushroom ( Soaked-soft.)- ) small pieces.
Batter :
3 Eggs. ) Beat the eggs
4-5 Drops Light Soy Sauce. ) and mix well.
Methods:
1. Heat up wok with 1 tbsp sesame oil.
2. Pour in ingredients 1, stir fry for a minute then add in ingredients 2.
Continue to stir fry for another 4-5 mins. (In between if the mixture is dry,
just sprinkle a little water to it.)
3. Dish out mixture and keep aside.
4. Use low heat to heat up a small pan. ( Easiest way to cook the egg batter.)
5. Take 2 scoop ( Soup Spoon) of egg batter and spread into the pan,
( As shown) let it heat for 10-15 secs.
6. Take 2 tsp of cooked mixture and put it on one side of the batter in the pan.
7. Use a butter knife to shape along the side of pan to loosen the whole batter
so that it is easy to fold into half to cover the fillings.
8. Slowly turn over another side to let it heat a while. Take it out and put
on a plate.
9. Repeat till its all done and ready to serve.
Note : If the pan using is not a non-sticking type, you have to grease the pan
with a little oil before you pour in the batter..
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