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30 May 2014,14:26 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Preheat the oven to 180°C/350°F/Gas Mark 4.
  • To make the satay sauce, heat the oil in a pan and add the garlic and onion. Saute over high heat, for half a minute.
  • Add the chilli powder and then immediately add the dark soy sauce, tomato puree, honey, crushed peanuts, salt and one cup of water.
  • Bring the mixture to a boil and simmer for five minutes, stirring occasionally. Remove from heat and set aside.
  • To make the pancake batter, blend together the flour, a pinch of salt, milk and water as required and whisk well so that no lumps form. Add four teaspoons of oil and whisk till smooth.
  • Lightly grease a frying pan and heat till moderately hot. Pour a ladleful of batter and rotate the pan to spread it evenly. Cook till done. Similarly make the remaining pancakes.
  • Generously apply the satay sauce with a pastry brush to the tofu, capsicum, zucchini, mushrooms and pineapple pieces.
  • Roast in the oven for about twenty minutes, turning occasionally. Meanwhile saute the garlic in   oil until fragrant.
  • Place the roasted vegetables and tofu on the pancakes. Top with bean sprouts and fried garlic. Roll up the pancakes tightly.
  • Slice each pancake into several pieces and serve with the remaining satay sauce. 



  • 500 grams tofu cubes
  • 2 red capsicum, sliced
  • 2 zucchini, sliced
  • 10 fresh button mushrooms, sliced
  • 8 slices of tinned pineapple, quartered
  • 4 garlic cloves, sliced
  • 200 grams bean sprouts
  • 2 tablespoon Cooking oil

Pancake batter

  • 300 grams refined flour
  • 100 ml milk
  • A pinch of salt
  • Cooking oil for frying

Satay sauce

  • 100 grams roasted peanuts, coarsely powdered
  • 6 garlic cloves, chopped
  • 2 small onion, grated
  • 1 teaspoon red chilli powder
  • 2 tablespoon dark soy sauce
  • 5 tablespoons tomato puree
  • 4 teaspoons honey
  • Salt to taste
  • 2 teaspoon Cooking oil

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