Culinary Elite Recipes: Chef Penk Ching at The Maya Kitchen
Scallion Pancake
Main:
- 2 cups MAYA All-Purpose Flour
- 1/8 teaspoon Chinese five-spice powder
- 1 teaspoon salt
- 1 teaspoon 5 spice powder
- vegetable oil
- 1/8 + 3/4 cup hot and cold water
- 1 cup finely chopped scallion ((wash and drain well) )
Sauce:
- 1/8 cup ginger strips
- 1/2 cup soy sauce
Main:
- Sift all-purpose flour in a big mixing bowl. Add water gradually and mix well. It will be very sticky. Sprinkle with flour and let it rest for 25 minutes. Cover with a damp cloth.
- Knead dough into a ball and form into a long baston. Cut it into 4 equal pieces.
- Sprinkle the whole dough with salt, 5-spiced powder and scallion. Roll the ball as thin as possible.
- Spread 2 teaspoons of oil all over the dough. Add five-spice powder, salt, spread all over. Roll into a baston again and coil it and fasten the end with water.
- Roll out again in round around 1/16 of an inch. Heat up oil in the frying pan and fry the dough, 2 minutes on each side.
Sauce:
- Mix well. Serve hot
