Fried Spring Onion Pancake Food

CHINESE SCALLION PANCAKE-SIMPLIFIED VERSION

Steps:

• In a large mixing bowl, stir water to flour and keep stirring with an egg whisk. Make sure that the water and flour is combined completely. Set aside for several minutes.
• Go to the scallion, finely chopped and throw into the bowl with flour and water. Add pinch of salt and five spice powder; continue to stir until everything combined well.
• Heat up around 2 tablespoons cooking oil in a pan (either big or small, it does not matter). Scoop the mixture and pour into the pan. When pouring over the mixture, do not place all of them in center, swirl it evenly by rotating the spoon to make a basic round pancake. And then use a smaller spoon or your pancake turnover to make the pancake as well distributed as possible. Pan-fry over medium fire for around 2-4 minutes until one side becomes golden brown. Turn over carefully to fry the second side for another 2 minutes. Then fry each side another 1 minute for a darker color and crisper taste.
• Transfer out and then absorb the extra oil by kitchen paper. Repeat to finish all the pancakes.
• When serving, as I usually make larger ones because of time issue, cut into small wedges and enjoy with family.

PAJEON, KOREAN SPRING ONION (SCALLION) PANCAKE

Steps:

• Mix the soybean paste with about 1 tablespoon of the water to lighten.
• Place everything into a bowl and mix it all up with a handheld whisk or wooden spoon until you get a smooth batter. Set aside.
• Clean the spring onions and cut them in half, we will be using the whole thing, white and green parts.
• I like to slice them in half lengthwise too, but that's completely up to you. It does depend on the thickness, I don't bother with the thin ones.
• Heat the oil in a medium frying pan on medium high heat.
• Add the spring onions to the hot oil in roughly, a rectangular shape, and leave them to cook for a minute.
• Pour the batter all over the spring onions, covering them completely. You can leave the batter in the shape of a rectangle, following the spring onion or cover the whole pan, as I do, bearing in mind, that the edges of the circle doesn't have any onions.
• After 2-3 minutes, the top of the pajeon will no longer be runny, the batter would have started to set. If the edges are browning too much, lower the heat to medium. Cook for another 2 minutes, then very carefully, using your widest spatula, flip the pajeon over to cook the other side. Use a second spatula to hold the top to help you flip, if you have trouble. The other alternative is to slide the pajeon onto a plate, place the frying pan onto the plate and flip the whole pancake back into the pan.
• Cook for a further 3 minutes or so, until you have a crispy pancake on the bottom side too. Lift to check.
• Slide onto a plate and slice in little squares and serve immediately with the dipping sauce.

CHINESE SCALLION PANCAKES

Steps:

• Mix salt with all purpose flour.
• Prepare a large mixing bowl. Dig a small hole in center and then pour the hot water in. Wait for 10 minutes and then stir in the cold water and vegetable oil. Grasp everything to form a ball, cover and rest for 5 minutes and then knead until very smooth (around 3-5 minutes ). The dough should be quite soft. Cover the rest for 20 to 30 minutes.
• After resting, the dough should be quite easy to roll out. Divide the large dough into 4 pieces and roll each piece into a large around circle. Brush some oil, sprinkle Chinese five spice power and chopped scallion (leave the 1 cm of the edge empty).
• Roll up the circle into a cylinder. And further roll into the shape of a snail. Cover with wet cloth and rest for 10 to 15 minutes.Roll the snail out to another thin circle.
• Brush some cooking oil on the pan and move the circle into the pan. Use middle fire to pan-fry until the surface becomes brown around 2-3 minutes. And turn over to fry for another 1 to 2 minutes. Use a spatula to press the circle from time and time especially the central part to ensure the circle is evenly fried.
• Remove the circle out and cut into wedges.

CHINESE SPRING ONION PANCAKES | MARION'S KITCHEN

Steps:

• Step 1.Make the soy & sesame dipping sauce by combining the ingredients in small bowl. Set aside for later.
• Step 2.Combine the flour and salt in a large bowl. Add the hot water and mix with a wooden spoon. Then use your hands to pull the dough together. Flour your work surface, then knead the dough for 6-8 minutes (add more flour if the dough is sticky) or until smooth. It's ready when you push into the dough and it springs back. Cover with baking paper and allow to rest for 45 minutes.
• Step 3.Roll the rested dough into a large log. Cut into 8 pieces. Roll out to a circle about 12-14 cm in diameter. Roll the dough circle up into a cigar shape. Then coil the cigar into a round shape. Roll out to 12-14 cm round. Brush with the sesame oil. Sprinkle with a quarter of the spring onions and season with a little salt. Roll the circle up into another cigar shape. Then coil again. Roll out to a 12-14 cm round. Repeat until the dough is finished.
• Step 4.Heat the vegetable oil in a frying pan over medium-high heat. Add a pancake and cook for 4-5 minutes each side or until golden and starting to char in some areas. Remove from the pan and keep warm while you cook the other pancakes. Cut the pancakes into wedges.
• Step 5.Serve with the Coconut Sriracha and the soy & sesame dipping sauces.

SAVORY POTATO PANCAKES

Steps:

• Mix all ingredients and drop by tablespoonsful onto well greased griddle or skillet.
• Bake about 3 minutes on each side, or until brown.
• Make them thin.
• We like to serve them with fried spring chicken or young squirrels.

FRIED SPRING ONION PANCAKE

Steps:

• Boil 1 cup of water; Add 1/4 cup of cold water to the boiled water.
• Put 3 cups of flour into a large bowl; Slowly pour approximately 1 cup of the hot water into the flour and stir the bowl while you pour.
• Knead until all of the flour in the bowl has joined the dough; (It may seem like there is too little water at first, but be patient; The dough will be kind of hot when kneading; When you are done, your dough should not be sticky and should look grayish).
• Cover the ball of dough with 2 layers of moist paper towels; Leave covered for at least 1 hour; After an hour or so, the dough should have transformed from gray to white; (You can use the wait-time to prepare the next step).
• Have your chopped onions and cooking oil ready in small bowls; Make sure your rolling pin and rolling board are floured; The steps to follow will need to be repeated until all of the ingredients are used up.
• Make a ball of dough 6-10 ounces in volume; (6 ounces will give you a pancake the size of a CD and will allow you to o fry 2-3 of them at the same time;) Make sure you re-cover the bowl each time you remove some dough.
• Use the roller to flatten the ball into a round circle 2-mm thick; Sprinkle salt (you decide how much) uniformly over the'circle;' Use the roller to roll the salt crystals into the dough.
• Brush a thin amount of cooking oil uniformly over the circle; Then sprinkle 1-2 teaspoons of chopped onion uniformly over the circle; (Read the next step before applying the onions, so as to better understand how much onions to apply).
• Roll the circle into a cylinder; (If you put too much onion, it won't roll well) Gently squeeze as much air out of the'cylinder' as you can; Pinch the ends so the onions wont fall out; (If the sides of your cylinder start popping holes, you made the circle too thin, but don't worry).
• Roll the cylinder along the length and tuck the outer-end into the roll; Your creation should look like a snail shell and be shaped like a rollerskate wheel.
• Rest the'wheel' on its face and use your roller to flatten it into a pancake, around 4-5 mm thick; Don't be worried if onions start spilling out when you flatten.
• Brush your frying pan with cooking oil and fry on low heat; Turn when the bottom is crispy; The final pancake should be crispy on the outside, with a few burn spots on the surface, and dense and chewy on the inside.
• I recommend tasting the first one to decide if you want to add more salt or onion, or if you want to make the pancake thicker or thinner.

KALE & KIMCHI FRIED RICE

Steps:

• Bring a pan of salted water to the boil, add the kale and cook for 1 min. Drain and leave to steam-dry.
• Heat half the oil in a non-stick frying pan over a medium heat. Add the spring onions and garlic, and cook for 1 min. Turn the heat to high, stir in the rice and cook for 3 mins. Add the kimchi and kale, and stir until everything is warmed through.
• Heat the remaining oil in separate pan set over a high heat. Crack in the eggs and cook undisturbed for several minutes or until crispy and golden around the edges and the yolks are still a little runny.
• Divide the rice between two shallow bowls, top with the fried eggs, coriander, then the shichimi togarashi and chilli oil, if you like.