I just made these Suabay herb pancakes for dinner (first time!) and since they were quite a hit with wifey, I’ll post the recipe here. They’re pretty fast and easy to prep, quite healthy, and make a great snack for games since they’re spicy and can be eaten with the fingers. We had them with kesong puti, cottage cheese made from buffalo milk, rather like Indian paneer. The cooling, creamy cheese went very well with the warm heat of the Suabay.
You will need:
- 1 cup all-purpose flour
- 1/3 tsp baking soda (or 1 tsp baking powder)
- 1 cup thick coconut milk (fresh or canned)
- 1 egg
- about 1 cup+ water
- pinch of salt
- dash of black pepper
- 2-4 Thai chilies (siling labuyo)
- small sprig green onion shoots
- handful of Thai basil leaves
- 1 tsp chopped ginger
- 1 small red onion, chopped
- 3-4 cloves garlic, chopped
- 1 tsp fresh turmeric, chopped, or 1/2 tsp turmeric powder
- 1/2 tbsp cooking oil
Chop the spring onion, ginger, garlic, onion, chilis, basil and turmeric root fine. I whizzed them all in a food processor.
Combine the chopped vegetables with coconut milk, flour, and egg. Thin with water until you have a rather thin batter, it should pour like maple syrup at room temp and be about as thick. You want to make really thin pancakes. Season with salt and pepper.
Heat a pan, brush with oil, then lower heat to minimum.
Pour about 1/4 cup batter or less, enough to make 4-6” pancakes when spread. Turn when top is almost dry and very bubbly. Repeat. I was able to make about a dozen pancakes with my batter.
Serve plain, with cream/cottage cheese, butter, or even a salsa or cheese dip. The next time I cook this I’ll try adding some cream-style corn, and adjust the batter accordingly. Mmmmm …