Cantonese Cuisine, also named Yue Cuisine or Guangdong cuisine, is one of the main cuisine styles in China. It comes from Guangdong Province in southern China and it is one of among the eight great traditions of Chinese cuisine. The basic cooking techniques of Cantonese cuisine include roasting, stir-frying, sautéing, deep-frying, braising, stewing and steaming. Steaming and stir-frying are most commonly used to preserve the ingredients' natural flavors. The most characteristic cooking methods of Cantonese Cuisine are cooking in salt, cooking in wine, baking in a pan, and soft ¨C frying.
We were given four recipes to choose from namely Spiral Moon Cake, Cantonese Savoury Glutinous Rice Dumplings, Cantonese Wonton Noodles Soup & Chinese Scallion Pancakes. I chose Chinese Scallion pancakes, the simpler one. This closely resembles the Kerala parottas in that APF is used to make these pancakes. Spring onions or Scallions is used as a stuffing. This is served with a sweetishly sour dip. I enjoyed having these, especially the dip which made the pancakes more tastier !
I Used:
For Pancake:All purpose flour/Maida | - | 1 cup + more for dusting |
Scallions/Spring Onions | - | ¼ cup |
Oil | - | 4 tbsp |
Salt | - | 1 tsp / As Needed |
Boiling-hot Water | - | ¼ cup / As Needed |
For Ginger-Dipping Sauce:
Thin Soya Sauce | - | ¼ cup |
Rice Wine Vinegar | - | ¼ cup |
Chopped Scallions | - | ¼ cup |
Crumbled Dried Red Chilly | - | 1 tsp |
Ginger | - | 1 tsp |
Toasted Sesame seeds | - | 1 tsp |
Sugar | - | 1 tsp |
The Way:
- Sift together flour & salt. Add 2 tbsp oil and mix well
- Slowly add the boiling-hot water & knead until it forms a soft & smooth dough
- Cover with a damp cloth & allow it to stand for 20-30 minutes
- Divide the dough into 3-4 pieces of equal size & roll them into balls using hand
- On a floured surface, place a ball & roll it into a thin circle using a rolling pin
- Spread a tsp of oil evenly over the pancake & sprinkle 1-2 tbsp of scallions over it
- Roll up the pancake from one end (horizontally) like a rug
- Curl (vertically) the roll around in a spiral. With the palm press the top of the spiral to flatten it. Using a rolling pin, roll again & flatten to achieve a 5 or 6 inch pancake
- In a hot non-stick pan, pan sear both sides of the pancake (like you make chapathis) until golden brown. Add oil if necessary
- Mix all the dipping ingredients together. Cut the pancake into wedges and serve them with the dipping sauce
Notes:
- I omitted rice wine vinegar in the dip as I did not have them. Still tasted awesome !
Cheers,
Chitz
very very well made scallion pancakes dear :) they are tempting me !! love your presentation and clicks :)
ReplyDeletelooks yumm My kid's fav
ReplyDeleteI have been seeing few versions of these pancakes already shared by other foodies. Each is inviting just like your sharing. More tempting is the ginger dipping sauce, perfect pairing for the punch of Chinese flavors.
ReplyDeleteYummy Pancakes..........Looks yum
ReplyDeletex❤x❤
http://indianveggiesbhojan.blogspot.in/
Looks awesome... Perfectly done... Have to try ...
ReplyDeleteSo tempting scallion pancakes...
ReplyDeletesimply awesome with yummy dip...
ReplyDeleteTempting pancakes with yummy ginger dip..
ReplyDeleteVery yummy luking n Tempting pancakes.
ReplyDeleteWell done Chitra, I always wonder how food has such a wonderfully common thread binding people from all over the world.
ReplyDeleteAaah!!! How perfect they look... Superb one, Chitra :) Happy to follow you...
ReplyDeleteRead the latest post @ cooking with SJ - http://cookingwithsj.com/2013/09/09/bourani-kachaloo/
LOL can't stop laughing very similar to Kerala porottaa..I was shocked to see even our swantham koorka is named Chinese potato avar porottayude karyam ariyanda !!
ReplyDeleteAnyway the scallion pancake looks really yummy..
Looks delicious and perfectly made..
ReplyDeletenice presentation..looks so good..
ReplyDeleteBeautifully done, looks delicious.
ReplyDeleteseriously they looks very much like our parotaa heee. The pancakes look delicious :-)
ReplyDeletethis looks really yum...having seen it on other blogs, i also felt it looked like our porottas... eni eppo avar namme copyadichathano atho nammalavareyo??? hm....
ReplyDeleteLooks so yummy.
ReplyDeletePerfectly made scallion pan cakes.. wish to have few.. M eyeing on that dip more than pancakes.. They would definitely enhance the pancake taste!
ReplyDeletevery interesting recipe ! glad to learn a new dish :)
ReplyDeleteYummy and tempting pancakes Chitz.. Superb dip too :-)
ReplyDeletewow yummy pancake...lovely clicks chitra...
ReplyDeleteNew recipe to me. sounds yum
ReplyDeleteDelicious Chinese scallion pancake, so addictive isn't? I love them.
ReplyDeletewow awesome dish love the blend of flavors in them.Never heard of it like the cute way u have cut them very nice chitz.
ReplyDeleteNice clicks Chitz ! perfectly sliced pancakes !
ReplyDeletewe can happily devour these pancakes every day with that lip smacking dipping with ginger...whats not to love in these treats...thanks for sharing :-)
ReplyDeleteScallion pancake looks inviting and yummy. Beautiful click.
ReplyDeleteI made them long ago for another event. I love them and the dipping sauce! Great clicks as well dear :)
ReplyDeletewow!this is an interesting recipe,I want to try it..look so delicious!
ReplyDeleteLooks very crispy and delicious!
ReplyDeleteyummy and inviting
ReplyDeleteHi Chitz,
ReplyDeleteYou have made your cong you bing very well!!! Brilliant!
Zoe
Looks tasty!!
ReplyDeleteThanks all for your inspiring words !
ReplyDeleteSuper looking dipping sauce, and the pancakes looks really awesome dear. :)
ReplyDelete