This is an Okayama-style okonomiyaki with oysters cooked into the top. I used a tub of Pacific oysters, but if you like you could try it with smoked oysters or marinated mussels. It is best to make the pickle a day or two before if you can.
Recipe Category: Fiona Smith Issue 196
Vietnamese banh xeo are traditionally cooked with rice flour, but here I have used buckwheat for its earthy, nutty flavour. Feel free to use rice flour if you prefer.
This dessert is a kind of hybrid of Sri Lanka honey hoppers, appam and Malaysian apam balik – sweet, crisp coconut pancakes. This is best made using fresh coconut, the flesh of which you need to extract and peel. I usually crack open a coconut and leave it in the fridge for a day as this helps the flesh come away from the husk. I then use an oyster knife to pry off the flesh and peel it with a vegetable peeler. Alternatively, use dried coconut that has been soaked.
Xian bing are most commonly stuffed with meat, but here I have used jackfruit stuffing and made them vegan friendly. Jackfruit is readily available in cans and is amazing when you cook it as it really resembles pulled pork. Its shredded meat texture lends itself well to this sort of recipe and the filling could also be used in tacos, sliders etc.
Popiah are one of my favourite things to eat in Singapore – I’ll never forget my first one from a stall at Newton Circus. Mine are not traditional of course, with the addition of pineapple salsa, but it works so well with the pork. This is great for a group dinner where people wrap their own, as the pancakes will happily sit covered for a long time. You can make the skins a day or two ahead, cover well and store in the fridge.