[This recipe is one of our NINE Favourite Recipes of 2020. Check out the post here].
We really enjoy eating the instant roti from Kawan Food. It’s really easy to prepare (just heat up in the pan) and it tastes as good as the fresh roti canai you get at your local mamaks.
As we were enjoying eating the roti with dhal and gulai ayam, we got the inspiration to make Taiwanese scallion pancake (蔥油餅 Cōng yóubǐng).
It turned out to be so easy, and is great for breakfast or as a snack.
We first discovered this street snack during our Taipei trip last year, as the famous Tian Jin stall on Yong Kang Street was near our AirBnB. (See our review on Instagram here).
Flaky roti exterior
Moist eggs with fragrant basil leaves and scallion
At first, we were not impressed (it reminded us of roti canai) but we started eating a lot of them during our trip and it really grew on us!
We enjoyed the basil and egg pancake at Tian Jin – which we have replicated here.
The result is a nice flaky roti canai with moist omelette, lovely basil hints and sweet-savoury sauce. You can put other fillings such as cheese, ham, and corn.
The original pancakes have scallion in their dough – for this version, we just cook it with the eggs. It’s still super delicious, and can be done in under 15 minutes.
KEY TIPS:
* When the egg is still a bit runny on the pan, place the roti on it and flip the whole thing.
* Non-stick pan is best to cook this, as the eggs will not stick to the pan.
* A little sauce goes a long way – so just a dash of it will do.
* Ingredients listed are for two servings. Cook one pancake (with 2 eggs) at one time.
For videos and step-by-step process, check out our Instagram post here.
SUPER EASY Taiwanese Scallion Pancake [Recipe]
Course: Snack, BreakfastCuisine: Chinese, TaiwaneseDifficulty: Easy2
servings10
minutes10
minutesQuick and simple Taiwanese scallion pancake recipe.
Ingredients
2 frozen ready-made roti pratha
4 eggs
3-4 stalks of basil leaves
1 stalk of scallion, chopped
pinch of salt
- Sauce
2 tsp light soy sauce
2 tsp oyster sauce
1 tsp sesame oil
dash of white pepper
1 tsp Shaoxing wine (optional)
1/2 tsp hoisin sauce (optional)
Directions (for one pax)
- Mix all the sauce ingredients in a small bowl. Set aside.
- Break two eggs in a bowl. Add chopped scallion and a pinch of salt, and beat well.
- Heat up pan and cook roti pratha as per packet’s instructions. Remove when it is ready and fluff the roti.
- Heat up oil in pan. Add the eggs and spread it evenly. When egg is cooked at the bottom with the top still slightly runny, place the roti pratha on top. Flip so the cooked eggs is now on top (and roti at the bottom).
- Spread 1 tsp of sauce (a little goes a long way) on top and add basil leaves. Fold into one-thirds and serve warm.
Notes
- Non-stick pan is best to cook this, as the eggs will not stick to the pan.
- A little sauce goes a long way – so just a dash of it will do.
- Ingredients listed are for two servings. Cook one pancake (with 2 eggs) at one time for best results. Serve immediately and enjoy it warm.
