| | PANCAKE BATTER |
| 1 1/2 | c | All-Purpose Flour |
| 1 | lg | Well Beaten Egg |
| 1 | c | Cold Water |
| 1 1/4 | c | Milk |
| 1/3 | ts | Salt |
| 1 | lg | Pinch White Pepper |
| 1 | lg | Pinch Chili Powder |
| | Oil, Butter Or Lard |
| | NINE FILLINGS |
| 8 | lg | Black Chinese Mushrooms |
| 1 | lg | Carrot |
| 1 | | 4-inch Piece Giant White Radish, Japanese -Daikon Chinese - Loh Buk |
| 8 | | Green Onions |
| 3 | | Egg Whites |
| 1 | c | Kim Chee |
| 10 | oz | Lean Beef Rump Or Fillet |
| | Sesame Oil |
| | Vegetable Oil |
| | Light Soy Sauce |
| | Salt, Pepper And Sugar |
| 3 | tb | White Sesame Seeds |
| | DIPPING SAUCE |
| 3/4 | c | Light Soy Sauce |
| 2 1/2 | tb | Chinese Brown Vinegar |
| 2 | tb | Finely Minced Green Onions |
| 1 | tb | White Sesame Seeds, Toasted And Ground |
| 1 | lg | Pinch Sugar |
| 1 | lg | Pinch Chili Powder |
