手抓餅

Pronounced: ‘shou zhua bing’

The first time I’ve ever had this was in during my first visit to Taiwan. It’s been nearly a whole year since then. There was a food truck before the entrance to the 淡水金色水岸 (Danshui Waterfront) and the aroma coming from it was irresistable. My eldest sister and I walked over to take a look at the menu and ordered something like this. Simple, yet deliciously comforting, that you cannot go wrong.

Essentially, it’s a scallion pancake with a selection of typical breakfast toppings- egg, ham, cheese, and pork floss. For condiments, hoisin is drizzled on top with sriracha for some spice. Then it’s wrapped like an open burrito and served.

** To make the scallion pancake for one: knead together 1/2cup flour, dash of salt, 1/4cup water for 10mins. Fold the sides to create layers and brush melted butter on top of each layer. Roll it into a ball and let sit in the refrigerator for 30mins. On medium heat, panfry it for at least 2mins on each side. Try to loosen up the pancake and make it flake by scrunching up the sides. **

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