Wednesday, August 02, 2017

Green Onion Pancake Adventure

This summer, my mother and I spent a few weekends checking out recipes and How To's of making the Green Onion Pancake.  This is one of our favorite dish that we have eaten many many times served with rice porridge.   As plain as it may sound, we love it.  However, when I was a child, I would poke out every green onions out of the pancake.  I like the flavor, but when I was a kid, the green onions tasted like soap.  So, don't be surprised, if your children feel the same.  Young children's taste buds are just not quite the same as the adults'.
We watched YouTube instructions on the Green Onion Pancakes for the tips of this and that... not that we don't know how to make it, but I think there is something to do with the Flour in Asia and in America.  They just turn out differently.
So, this time, the right combo was:
2 Cup Pastry Flour
1 Cup AP Flour
1/3 C Hot water
2/3 C water
1 tsp Kosher Sea Salt

Bunch of Green Onions and as much as you would like.
I like to put chopped Cilantro and or chopped curly Parsley.   They are great addition to the traditional green onion.
Now-a-days, I like to add extra nutritional ingredients whenever I am cooking with "Flour".  Empty flour carb is not that fun anymore.

Chopped Green Onions  - 2 Cups
1 Cup chopped curly Parsley or Cilantro
All veges should be washed.  I saw my mother wiping the green onions stalk dry...  So I did the same.
2 Tbsp Avocado Cooking oil (non-GMO) purchased at COSTCO
3 Tbsp flour

Mix flour together with Salt.  Add 1/3 C Hot water and mix with your utensil - I used chopped stick.
Then, add 2/3 C Water slowly to form a nice soft dough.
Does not need to form into a perfect dough.
Place in a oiled bag.  Set aside in refrigerator for 30 min to 1 hour or more.

Prepare Green Onions:
Place flour and Salt in a heat proof bowl and mix.   Set aside.
In a small fry pan, Add 2 TBsp cooking oil, heat it up over medium heat.  Add HALF of chopped green onion.  Stir to coat all green onions with heated oil.   Add curley parsely.  Cook 30 sec. 
Pour the hot green onion mixture into the bowl with flour mixture.

Remove the rested dough onto a clean work surface smeared with some oil.
Roll out the dough thin.  likely be over 13x9 or more  ... I didn't measure.
Smear a tablespoon of oil over the dough.    Sprinkle with some sea salt.
Evenly smear all green onion mixture with flour and oil all around - corner to corner
Top with fresh green onion and anything else you like that would cook quickly.  NOTE:  This method is only my preference.  You can do any other way you learned.
Roll in the dough with green onion from the widest side into a long rope.
Tip:  As you roll and tuck, pull on the dough a bit to stretch the dough.

Slice into equal length.

Press down with the palm of your hand.

Roll it out.
Heat the fry pan with very very little oil or smear the oil over it.

Cook it over low heat with cover.

Turn the pancake every 1 minute or so.

Cook it till nicely browned.

These bunch looks like very thick pancake in the pictures, but that's because I ran out of the pastry flour.
You really don't want to use flour with high protein/gluten.  Only if Raley stop doing this YOYO shelving of the Bob's Red Mill flour group, I would have been able to consistently shop there.  But last week when I went, Raley don't carry it any more.  Who wants to cook with whole wheat pastry flour anyways.  Yak!  well, I don't like 'whole wheat'.
So, have fun testing recipes with your family!!!

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