Skip to main content

Spring Onion Pancake ~ 葱油饼


I enjoy eating spring onion pancakes at the dim sum restaurant and also have a liking for Korean spring onion pancakes as well.  These pancakes are flaky and crispy and best eaten immediately.  Other than eating it on its on,  I reckon it will pair well with some curry just like our local roti canai.  If your hands can withstand heat, you can scrunch the pancake with your palms to make it more flaky just like how the roti canai guy does it before serving the roti :)










Spring Onion Pancake  ~   葱油饼

Ingredients

  • 300 gm plain flour
  • 1/2 cups boiling water
  • 1/4 cup room temperature water
  • 2 to 3 stalks spring onions
  • Sesame oil
  • Salt
  • Cooking oil
Method
  1. Sift the flour into a mixing bowl, slowly add in boiling water and stir with a wooden stick (I use the handle of the wooden spoon), then slowly add in the room temperature water little by little. Mix well.  Knead till smooth and not sticky.  (You may require less water or more flour if the dough is too wet to handle).   Cover with cling wrap and let rest for 30 mins.  OR can leave it overnight, in the refrigerator.  I left it overnight.
  2. Wash the spring onions, pat dry before chopping them up.
  3. Knead the dough lightly and divide into 2 pieces.  Roll out each piece and cut into 4 pieces.
  4. Roll out a ball of dough into a thin pancake, brush with some sesame oil, sprinkle on some salt and sprinkle on the chopped onions.
  5. Roll up like a swiss roll, close up both ends, then pull the roll to make it a bit elongated and then roll up like a snail, tuck in the end.  Let rest for 15 mins,, cover with a damp cloth.  Repeat with the rest of the dough.  (While waiting, keep those balls of dough covered to prevent them from drying). 
  6. Take a 'snail' ball of dough, flatten a bit with your palm and gently roll it out thinly.  
  7. Heat up a non-stick pan with some oil and pan fry the pancake, about 4 mins. on each side till brown.  Press on the centre to ensure that it's cooked.
  8. Scrunch up the pancake with a pair of chopsticks before lifting it out onto a serving plate.
  9. Serve immediately.
  10. Yield :  8 pieces
Note:   The pancakes can be rolled out and kept in between plastic wrap in the fridge and pan fry when needed.



Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of  warm water, squeezed out the ju