I’ve been out of the blogging sphere for a few weeks because I am working on my second book about a foodie who is extremely neurotic and traveling around Italy for six months. How I came up with that idea totally baffles me. Anyway, I am hoping to finish another draft of the book this coming week. It has truly been one of the funniest projects I’ve worked on.
Anyway, I hope you weren’t too alarmed that I haven’t been blogging, it’s not that I’ve stopped eating, everyone knows that the chances of that happening are slim to none when considering I am usually putting something in my mouth every five to ten minutes. The fact is I haven’t had time to photograph and write about every meal I have been devouring. I must admit it was a nice break, but as the fall approaches my goal is to blog about something delicious at least once a week.
Enough about me, let’s talk about something really important, scallion cakes! I made them the other night and they were crispy, tasty and make an outstanding appetizer. They can be found on most Chinese Restaurant menus and are easy and simple to make and the best part is they require very little ingredients.
Here is how I did it,
1 cup flour
5oz hot water (tap is fine)
½ teaspoon sesame seed oil (optional for the dough) PLUS a few drops to be rubbed on the cakes
I bunch of scallions sliced thin (the green and white part.)
Oil for frying.
Mix the flour, oil, and water until it forms a ball. You may need extra flour. Knead into a soft ball and then let it rest for 15 minutes.
Cut the dough into seven pieces.
Roll them out into about six inch circles (use flour if sticky while rolling. Dough should be soft and not tough and dense).
On top of the pancakes rub in a few drop of sesame oil and sprinkle with some salt. Next add about a teaspoon of the chop scallions.
Now roll it up tightly into a tube and then coil it around.
Then roll it out again flat into a six inch circle. Some the scallions will break through, no worries.
Place the pancakes in hot oil (you’re not deep frying) until they turn brown on both sides.
Cut into eight pieces and serve with soy sauce for dipping. You may also add chopped garlic, red pepper flakes and ginger to the soy sauce for an extra kick.
If you have any question ask me! Johnny P