Sharing with you how I cook Bacon, Pork Strips Chijimi Korean Pancake from my Singapore Home Sweet Home
First, I cut 60g each Sliced Pork and Back Bacon to thick strips. I also cut 1 bundle 200g Chives (韭菜，Kuchai in Hokkien) to 4 cm length.
To make batter, whisk together 1 big sized Egg, 80g All Purpose Flour, 1 TBS Potato Starch with 90ml water.
To make Vinegar Soy Sauce Dip: ratio of 1 TBS Vinegar to 1 TBS Soy Sauce with a dash of Chillie Powder.
I also need a bit of Salt, Cooking Sake and Sesame Oil.
First season Pork Strips with a little Salt and 1 TBS Cooking Sake. After you combine all the ingredients to make Batter, add in Pork Strips, Back Bacon and Chives to mix well.
Heat up a non stick fry pan with 1 tsp Sesame Oil, pour in all the batter mixture, level flat with a spatula, cover with lid and pan fry for 5 mins.
Flip over and pan fry the other side till golden brown.
Transfer to a serving plate and serve with the Vinegar Soy Sauce Dip. This portion serves two. Hope you try out this recipe.
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