It turns out that the search for the ingredients of the vetkoek recipe that I posted yesterday, was not that difficult. I used the Chinese Language Tools from the other handy post that I made to translate English to Chinese Characters, and then the characters to Pinyin and viola!, instant Chinese.
In my best Chinese handwriting I drew up a shopping list, went to the supermarket where I handed it to one of the ever-so-helpful assistants, and she kindly took me to where all the ingredients could be found; some obvious, some not so obvious.
So I spent the later afternoon improvising proper kitchen utensils in order to create the vetkoek dough. The only hiccup I encountered was the 15g yeast sachet of which I required only 10g, and with nothing market accurately for me to measure with. I used my obviously-not-so-sharp eye to guess the approximate, and applied. The vetkoek result ended up tasting a wee bit yeasty, but it wasn’t that bad.
I also tried a Chinese technique on my vetkoek. They have steamed bread, buns really, inside which they sometime put the filling before they bake it. I tried something similar with this recipe, but I think my filling was too hot still, as it ‘melted’ through the vetkoek dough. After I let the filling cool, some of them worked well, but the filling’s sauce then caused it to become raw again after a while. I guess the filling should be dry for it to work.
The traditional way to eat vetkoek would be to finish the product, and afterwards cut it open to fill it with either just butter, or jam, or whatever you fancy really. A meaty something inside the vetkoek tastes best though.
My next endeavor will be good old pancakes… maybe a variation thereof.