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Ingredient
Pide with a Chinese Twist
Introduce
Chef :
Daniel LimPide with a Chinese Twist
As much as I love Lahmacun, I still put this beautiful boat-like flatbread a level higher. The Turkish call this Pide, not pizza. If you ever visit Turkey, they pull out planks upon planks of this pide from their huge wood fire ovens. If you follow my Instagram stories, you will know that I didn't get leoparding at the bottom of my crust during 1st try. Leoparding is a term used in the pizza realm. It refers to the charred spots which resemble a leopard skin. It is crucial as it will give the crust that chewiness texture.
Ingredient
1 TSP
Dark Soy Sauce,
1 TSP
Light Soy Sauce,
1 TBSP
Granulated Sugar,
1 TBSP
Ginger Grated,
1/4 Cup
Chicken Stock,
1/2 TSP
Mustard Powder,
2 TSP
Sesame Oil,
1/4 Cup
Mirin,
1 TBSP
Dark Muscovado Sugar,
1 TSP
Tomato Ketchup,
3 Cloves
Garlic Grated,
2 TBSP
Shao Xing / Hua Tiao Wine,
Pinch
Sea Salt,
Pinch
White Pepper,
Cooking instructions
* Step 1
Pls visit: https://www.fatdough.sg/post/lahmacun-pide for the pide dough.
* Step 2
Prepare the chicken.
* Step 3
Mix until well combined.
* Step 4
Stir to combine well or until the sugar has dissolved.
* Step 5
Once the oil is heated up, add in the onion.
* Step 6
Saute until the liquid has almost evaporated.
* Step 7
Roll the dough ball into an oblong shape with about 1/4 inch of thickness.
* Step 8
Brush the sides of the pide with sesame oil.
* Step 9
And onto a preheated pizza stone or an inverted baking tray.
Note: if there is a photo you can click to enlarge it
Tag
Chicken Thigh Skinless Boneless,
Water Chestnuts Canned or Fresh Finely Minced,
Shiitake Mushrooms Finely Minced,
dark soy sauce
light soy sauce
Granulated Sugar
ginger (grated)
chicken stock
mustard powder
sesame oil
mirin
dark muscovado sugar
tomato ketchup
garlic, grated
Shao Xing / Hua Tiao Wine,
Canola / Peanut / Vegetable Oil,
sea salt
Red Onion Finely Minced,
white pepper
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