I'll archive it into the recipes later! I promise! It'll be easier to print from there.
Dean and I have been making Green Onion Cakes lately. Niffers was asking about it so here's the recipe. I hope the instructions I made are easy to understand.
Green Onion Cakes
Ingredients
• sesame oil
• salt
• 250 mL (2 cups) hot water
• 500 mL (4 cups) all-purpose flour
• 1 bunch of green onions, chopped (oh how accurate I measure)
• cooking oil (or spray) for frying
Making the Green Onion Cakes
• Mix up the flour and water and make it doughy. Add more flour if too sticky, add more water if too dry. A bit on the stickier side is better so it's easier to roll it thin.
• Once well blended cover with a damp cloth and let it rest for one hour. Don't let it dry out.
• Dice up the green onions.
• When dough is rested, divide it into eight equal pieces.
• Grab one of the parts and roll it flat. You probably want it to be about 20 cm (8 inch) in diameter.
• Rub the surface of the sheet moderately with sesame oil.
• Sprinkle some green onions on (maybe about two teaspoons worth).
• Sprinkle with salt.
• Roll the sheet up like a jelly roll, or carpet
• Once nice and loggy like, shape it into a coil. (think of a mosquito coil or a snail).
• Using a rolling pin or something similar, flatten it to approx CD size (but go thinner if you want, then it will cook faster).
Cooking
• Heat pan to medium high with cooking oil
• Put cake in when pan is hot. Pan fry. As I fry it, I squish it so it's flat! Flip and squish some more! Do not let it burn and don't be afraid to turn the heat down if the pan is too hot. Once both sides are brown, turn the heat down to medium and cover and cook for about 5-8 minutes, until dough is cooked through. The flatter you squish it, the faster it'll cook.
• Cut into wedges of 4s or 6s and serve with your favorite condiments.
Recipe makes 8 Green Onion Cakes. I usually make a double batch.
Condiment Suggestions (from left to right)
(Thai) Sweet Chili Sauce for Chicken: Hot and sweet sauce that's really tasty. This is my favorite. Found in most chinese supermarkets, not often found in asian food sections of grocery stores but I've seen it there. Usually much cheaper from a chinese store where that big bottle costs only $2.29!
Chili Paste: It is the most popular condiment for green onion cakes. The best chili paste is Sambal Oelek. It's easy to spot in the store with it's green cap and rooster logo, but you'll have to check a chinese supermarket, or the asian food section to find it. Warning: It's HOT!
Red Wine Vinegar: Many restaurants serve Red Wine Vinegar with green onion cakes.
Malt Vinegar: Malt Vinegar is slightly more sour and lemony than Red Wine Vinegar. I prefer it over Red Wine vinegar myself.
Soy Sauce: If you like it salty, go with the all-purpose chinese condiment.
Dean and I have been making Green Onion Cakes lately. Niffers was asking about it so here's the recipe. I hope the instructions I made are easy to understand.
Green Onion Cakes
Ingredients
• sesame oil
• salt
• 250 mL (2 cups) hot water
• 500 mL (4 cups) all-purpose flour
• 1 bunch of green onions, chopped (oh how accurate I measure)
• cooking oil (or spray) for frying
Making the Green Onion Cakes
• Mix up the flour and water and make it doughy. Add more flour if too sticky, add more water if too dry. A bit on the stickier side is better so it's easier to roll it thin.
• Once well blended cover with a damp cloth and let it rest for one hour. Don't let it dry out.
• Dice up the green onions.
• When dough is rested, divide it into eight equal pieces.
• Grab one of the parts and roll it flat. You probably want it to be about 20 cm (8 inch) in diameter.
• Rub the surface of the sheet moderately with sesame oil.
• Sprinkle some green onions on (maybe about two teaspoons worth).
• Sprinkle with salt.
• Roll the sheet up like a jelly roll, or carpet
• Once nice and loggy like, shape it into a coil. (think of a mosquito coil or a snail).
• Using a rolling pin or something similar, flatten it to approx CD size (but go thinner if you want, then it will cook faster).
Cooking
• Heat pan to medium high with cooking oil
• Put cake in when pan is hot. Pan fry. As I fry it, I squish it so it's flat! Flip and squish some more! Do not let it burn and don't be afraid to turn the heat down if the pan is too hot. Once both sides are brown, turn the heat down to medium and cover and cook for about 5-8 minutes, until dough is cooked through. The flatter you squish it, the faster it'll cook.
• Cut into wedges of 4s or 6s and serve with your favorite condiments.
Recipe makes 8 Green Onion Cakes. I usually make a double batch.
Condiment Suggestions (from left to right)
(Thai) Sweet Chili Sauce for Chicken: Hot and sweet sauce that's really tasty. This is my favorite. Found in most chinese supermarkets, not often found in asian food sections of grocery stores but I've seen it there. Usually much cheaper from a chinese store where that big bottle costs only $2.29!
Chili Paste: It is the most popular condiment for green onion cakes. The best chili paste is Sambal Oelek. It's easy to spot in the store with it's green cap and rooster logo, but you'll have to check a chinese supermarket, or the asian food section to find it. Warning: It's HOT!
Red Wine Vinegar: Many restaurants serve Red Wine Vinegar with green onion cakes.
Malt Vinegar: Malt Vinegar is slightly more sour and lemony than Red Wine Vinegar. I prefer it over Red Wine vinegar myself.
Soy Sauce: If you like it salty, go with the all-purpose chinese condiment.
Posted by Stephanie Chan at 16:05 MT [ link to this entry ]
1 Comments:
At 3:52 PM, Anonymous said…
This recipe is awesome. Thank you!
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