Harsha with a Malaysian Chinese Twist

Ingredients

In this adaptation, the traditional Moroccan Harsha is transformed by incorporating Malaysian Chinese flavors. The original Harsha is typically made with semolina, water, and salt, while the Malaysian Chinese version adds a variety of spices, herbs, and ingredients such as garlic, ginger, soy sauce, and spring onions. These additions infuse the pancakes with a unique blend of flavors, creating a fusion dish that combines the best of both cuisines. We alse have the original recipe for Harsha, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (120g) semolina 1 cup (120g) semolina
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 spring onions, finely chopped 2 spring onions, finely chopped
• 1 cup (240ml) water 1 cup (240ml) water
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 52g, 1g
• Protein: 7g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, semolina, baking powder, and salt.
2. 2.
   Add the soy sauce, minced garlic, grated ginger, and chopped spring onions to the bowl. Mix well to incorporate the flavors.
3. 3.
   Gradually add water to the mixture, stirring continuously, until a thick batter is formed.
4. 4.
   Heat a non-stick pan over medium heat and add a drizzle of vegetable oil.
5. 5.
   Take a small portion of the batter and flatten it into a pancake shape using your hands or a spoon.
6. 6.
   Place the pancake in the pan and cook for 2-3 minutes on each side, or until golden brown and crispy.
7. 7.
   Repeat the process with the remaining batter, adding more oil to the pan as needed.
8. 8.
   Serve the Crispy Harsha Pancakes hot and enjoy!

Treat your ingredients with care...

• Semolina — Make sure to use fine semolina for a smoother texture in the pancakes.
• Soy sauce — If you prefer a less salty flavor, reduce the amount of soy sauce or use a low-sodium alternative.
• Spring onions — Reserve some chopped spring onions for garnishing the pancakes before serving.

Tips & Tricks

• For extra crispiness, you can add a little more oil to the pan while frying the pancakes.
• Serve the Crispy Harsha Pancakes with a dipping sauce made from soy sauce, vinegar, and chili for an added kick.
• Experiment with different Malaysian Chinese spices and herbs to customize the flavor profile of the pancakes.
• These pancakes can be enjoyed as a breakfast dish, a snack, or as a side dish with your favorite Malaysian Chinese main course.
• Leftover pancakes can be stored in an airtight container in the refrigerator and reheated in a toaster or oven for a quick and delicious meal.

Serving advice

Serve the Crispy Harsha Pancakes hot, either as a standalone snack or as a side dish with your favorite Malaysian Chinese meal. Garnish with chopped spring onions for an added burst of freshness.

Presentation advice

Arrange the Crispy Harsha Pancakes on a platter, stacking them slightly to create height. Drizzle a soy sauce-based dipping sauce over the pancakes and garnish with a sprinkle of chopped spring onions for an attractive presentation.