RECIPES OF SINGAPORE

Ingredients

1 cup

1

2/3 cup

2/3 cup

5 tbsp

1 medium

8 oz

2

1

2 tsp

1 tbsp

2 tsp

2/3 cup

1

All-purpose flour
Egg
Milk

Cold water
Corn oil
Onion (chopped)
Lean ground beef
Carrots (grated)
Parsnip (grated)
Curry Powder
Tomato paste
Cornstarch
Beef stock
Egg (beaten)
Vegetable oil (for deep frying)
Carrot strip (optional)

1. Sift flour into a bowl and make a well in center and add egg
2. Gradually stir in milk and beat well until smooth
3. Stir in cold water and beat well ad pour batter into a pitcher
4. Heat a little oil in a small skillet and pour off excess
5. Pour a little batter into skillet, swirling skillet to spread batter evenly over bottom to make a thin coating
6. Soak until underside is golden, then turn pancake out of pan (do not cook other side)
7. Repeat with remaining batter, adding more oil pan each time, to make 8 pancakes
8. Heat 2 tbsp oil in a saucepan and add onion, ground beef, carrots, parsnip and curry powder
9. Cook gently for 5 minutes, stirring constantly
10. Add tomato paste and mix well
11. Blend cornstarch with a little stock and add remaining stock to ground beef mixture and bring to a boil
12. Add cornstarch mixture and cook for 2 minutes, stirring constantly
13. Simmer mixture for 10 minutes
14. Lay pancakes, cooked-sides up, on a flat surface
15. Spread filling in a 2 inch horizontal lines across center to within 1-1/2 inch  of side edges
16. Fold these side edges over mixture and then fold remaining top and bottom edges over to cover filling
17. Brush with egg and fold pancakes in half and chill for 1 hour
18. Half fill a deep fat fryer or saucepan with oil and  heat to 350 degrees F or until a 1/2 inch bread cube browns in 40 seconds
19. Fry folded pancakes, 4 at a time, 2-3 minutes or until golden brown and heated through
20. Drain on paper towels
21. Garnish with carrot strip, if desired, and serve hot