Beancurd Pancake

Ingredients:

1. 2 Sheets of bean curd skin (use 3 if using the stick kind)
2. 1/4 Small onion
3. 1 tsp garlic
4. 1 tsp green onion
5. 1 tsp salt
6. 1 tsp pepper
7. 1 tsp chicken bouillon
8. 1 small stalk basil leaf (optional)
9. 1 egg
10. 1 1/2 tbsp maizena flour.

1. Pour all of the ingredient in the food processor until all the ingredient mixed well, be careful not to over pulse the ingredient.
2. Heat the skillet, add 3 tbsp of olive oil.
3. use the spoon to scoop out the dough, and carefully put in the pan.
4. Fry both side until it turn golden brown. set aside.

Sauce:

• 1/4 small onion
• 1 garlic
• half of carrot
• 1 tsp of parsley
• 3 tbsp of tomato sauce
• 1 rome tomato
• 1 bay leaf

1. Add all the ingredient to the food processor except the bay leaf.
2. Pour all of the ingredient in the pan, add bay leaf, cook till fragrance, season with pepper and salt.
3. Add the sauce on the top of the bean curd pancake, and serve.