Asian fare: spring onion pancakes
I am taking Asian cuisine this quarter. It is not my usual fare---though I enjoy the flavors and am intrigued by the many tastes. In fact, I had a choice of a handful of different classes and effectively made myself take Asian: just for exposure sake. Asian cookery is known for its different techniques and emphasis on texture; it is often quite counter to what is 'classic'---aka French---cuisine.
Some of the ingredient lists and recipes are impressively long (I could go on and on about the arduous process of making spinach paste, but I figure you didn't want the 10 page post. Suffice it to say it involved a blender, multiple rounds of straining, lightly foaming over the stove, cheesecloth, etc. What a hoot.). While others are more approachable and easier to execute. We made scallion pancakes (bottom left in photo above). I really liked them, and used them the following week as a base for a canape. Easiest way to enjoy them it right out of the pan with a simple soy based dipping sauce. Recipe straight from my Asian class:
Scallion Pancakes 1 1/2 cups flour 1/2 cup boiling water 1 T cold water 3 T toasted sesame oil 1/4 cup scallion greens, finely sliced Salt to taste (TT)
Add boiling water to flour in medium mixing bowl. Mix with wooden spoon to moisten flour; add cold water. Mix to form soft dough. Turn out onto floured surface and knead 4-5 minutes. Cover with moist towel and let rest 30 minutes. Divide dough into 4; take 1 and roll into 5 inch circle. Brush with tsp of sesame oil (leave 1/2 inch dry border) and sprinkle with scallions. Season with salt. Roll up dough into a log. Press down on it to slightly flatten (when I pressed it was about 2 inches wide). Roll up again, like it was a sleeping bag. Place upright and let rest 5 minutes. Press down to slightly flatten and roll [yep again] into a six inch circle. Repeat withe other 3 portions. Griddle in saute pan over medium low heat in 1 T vegetable oil a fe minutes each side until golden brown. Blot with paper towels, cut in wedges and serve. Serves 4.
Soy, Chili and Sesame dipping sauce 1/2 cup light soy sauce 1/4 cup chili oil 1 T roasted sesame oil 1 scallion finely chopped
Combine, serve. (From The Food of China, 2001. Murdoch Books, 282).