Friday, January 3, 2014

Cooking Lab - Scallion (Shallot) Pancake (蔥油餅) w Soy Dipping Sauce

Savory crispy scallion (aka shallot or green onion) pancakes are the quintessential Chinese snack. I tweaked the recipe a little to include finely grounded cooked chicken mince. :)

I am not into the whole 'specific measurement' and tend sidetrack from the actual instructions. Today, I am doing something out of my comfort zone. 

I gained a little confidence after the success of making the Golzeme the other day. So I thought to challenge myself a bit further!! (Plus - I bought a huge packet of flour - got to find some use for it:)

Getting out of the box can be really fun and exciting, even it is so totally foreign .. 

- All purpose flour 2 cups
- Boiling Water 3/4 cup
- Vegetable Oil 3 T/s
- Golden Shallot chopped, 1 cup
- Cooked chicken mince 3 T/s
- Salt & Pepper 
1. Place flour in a large bowl, pour in boiling water and stir to combine.
(Note - it is important to use hot water to cook the gluten so that the end texture is less elastic)
2. Add oil to combine until smooth and soft.
3. Knead for 5 minutes and cover to let it rest for 30 minutes.
4. Once rested, flatten the dough on a floured surface using a rolling pin.
5. Lightly brush oil on the surface.
6. Scatter chopped golden shallots and very fine chinch mince on top. Salt & pepper to season.
7. Sprinkle more flour on top.
8. Fold in the dough on both sides.
9. Then roll up the dough.
10. Cover and let it rest for another 30 minutes.
11. Once rested, slightly exert some pressure on both ends and lengthen it. Do not pull** 
12. Divide into 6 pieces.
13. Pick up each pieces from both ends and sealed by flatten it with your thumb muscles.
14. Then in a continuous movement roll both ends to meet at the bottom - forming a ball shape.
(Note - you can repeat the rolling process to achieve more crispy layers)
15. Cover and let them rest in the fridge for 2 hours.
16. Spray some oil on a cling wraps, place the dough on top. Cover with another cling wrap. 
17. Proceed to roll out!!
(Note - they freeze well - keep them in between cling wraps to keep for later.)
18. Heat some oil in a frying pan, pan fry at medium-low heat until crispy and golden brown.
19. Cut into triangles and serve with tuna/pork floss.
Definitely an Asian comfort food!
This definitely bring back that first sentimental memory of falling in love with food when I was young.

They sell the pre-made frozen scallion packets at the Asian supermarkets and I've tried them (in fact, all brands!!) somehow, that familiar taste I was seeking was always missing.

Hence I've decided to roll up my sleeve and make from scratch!!
It goes well with Soy Dipping Sauce:
- Soy Sauce 1/2 cup
- Sugar 1 T/s
- Rice Vinegar 1 T/s
- Seasme seeds   

The sauce will sets the whole thing off. Making this dish complete.
Simple, beautiful and comforting!!
Happy with my first-time turn out|~
Here it is: pretty scallion pancake :)