5.14 LOUISVILLE MAGAZINE 9 1
Chinese Pancakes
½ cup plain four
2 tablespoons corn four
¼ cup water
¼ cup milk
2 eggs
1 tablespoon sesame oil
1 tablespoon vegetable oil
Combine the four, corn four,
water, milk, eggs and sesame oil
in a food processor. Process until
the batter is smooth. Pour into a
pitcher. Cover and let stand for
15 minutes.
Heat a non-stick frying
pan over medium heat. Brush
with the vegetable oil. Pour a
tablespoonful of batter into the
frying pan. Spread to form a
thin pancake a little more than
three inches in diameter. Cook
for two minutes. Turn and cook
for another minute. Transfer to
a plate. Repeat with remaining
batter.
Plum Sauce
2 pounds plums, pitted and
chopped
½ cup cider vinegar
½ cup brown sugar, lightly
packed
¼ cup soy sauce
3 tablespoons freshly grated
ginger
2 garlic cloves
1 star anise
Combine the plums, vinegar,
brown sugar, soy sauce, ginger,
garlic and star anise in a large
nonreactive pot and bring to a
boil. Reduce the heat and sim-
mer until thickened, 20 to 25
minutes. Fish out the star anise
and discard. Purée the sauce in
a blender. Refrigerate in a jar
until ready for use.
80-112 BACK.indd 91 4/18/14 11:32 AM