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Recipe for :

Crispy Green Onion Pancakes
 

This is one of the recipes from Mrs Susie. If you want to find out more about her have a look at her biography page which she has written. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe.

"These flaky flat breads can be found in street stalls throughout northern China and in Taiwan. Although the bread requires patience and labor, it is such a delectable treat that it is well worth the effort. This is one on my favorite appetizers to make and eat. The insides are chewy and the outsides are crispy. Ummmmmmmmmmmm ".

Ingredients

3 cups all purpose flour, plus extra as needed
1 cup boiling water
1/4 cup cold water
About 4 teaspoons Asian sesame oil
1 teaspoon coarse salt, or more to taste
2 tablespoons chopped green onion
1/4 cup peanut oil, or as needed

Method

In a food processor fitted with the metal blade, place the 3 cups flour. With the processor motor running, pour the boiling water through the feed tube in a slow, steady stream. When the dough starts to pull away from the sides of the work bowl in 5-10 seconds, add the cold water. Continue to process until the dough comes together in a rough ball, about 15 seconds. If the dough is sticky, add a little more flour and continue processing for 30 seconds longer.

Turn out the dough onto a lightly floured work surface. Knead until smooth, soft, elastic and no longer sticky, 1 - 2 minutes, dusting lightly with flour if needed to reduce stickiness. Gather the dough into a ball, place in a lightly oiled bowl and turn to coat lightly on all sides. Cover the bowl with plastic wrap and let rest for 30 minutes.

Turn out the dough onto a lightly floured surface. Knead only until smooth and no longer sticky, 1 - 2 minutes. Cut the dough into 4 equal pieces. Roll out 1 piece into a 10-12-inch round about 1/8 inch thick. Evenly brush the top with a thin film of about 1 teaspoon sesame oil. Sprinkle 1/4 teaspoon of the coarse salt and 1 1/2 teaspoons of the green onion evenly over the round. Starting from one side, roll up tightly and pinch the ends to seal in the onions. Anchor one end and wind the long roll around it into a flat spiral coil. Tuck the end under and press the coil to flatten slightly. Roll out the coil into a pancake 7-8 inches in diameter and about 1/4 inch thick. Cover with a kitchen towel. Repeat with the remaining dough.

To fry the pancakes, heat a 9-inch frying pan over medium heat. When hot, add enough of the peanut oil to coat the bottom with a 1/8-inch layer. When the oil is medium-hot, add 1 pancake, cover and fry, shaking the pan occasionally, until the bottom is golden brown and crisp, about 2 minutes. Using a wide spatula, turn the pancake over; if the pan is dry, add a little more oil. Re-cover and continue to fry, shaking the pan occasionally, until the second side is golden brown and crisp, about 2 minutes longer.

Remove the cover, slide the pancake onto a cutting board and cut into wedges. Transfer to a serving dish and serve at once, or keep warm while you fry the remaining pancakes.

Serves 4

Enjoy!
Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favor and get a good one. I think I paid $20 for mine but again that was 20 years ago".

 
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