Scallions of Victory

The scent of sizzling spring onions and toasty golden brown flour - Thats the smell of victory!

Though the competition was tough, I lived up to my bacon master reputation and made a dish that was not only delicious, but sexy.

Dicing spring onions is a more difficult task than most imagine. Only a real master knows how far down to dice - no easy feat!

Next I added my secret ingredient to give flavor, sexiness and kick. No body knows what exactly is in this 'seasame chili oil' but its safe to say there's a healthy helping of magic.

Secret #2

The trick to tasty fluffy delicious pancakes is to have many many layers. Folded rolled and repeated 20 times there's enough layering here to impress even the warmest person in New York in December.

Needless to say, my judge couldn't stop eating so phil - bring it on!

scallion pancake pt 2

mom score:

taste - 4
appearance - 3
creativity - 2
authenticity - 3
likeliness to be a good left over - 4

comment:
wished it had more salt in onion

taste - 3.5
appearance - 3.5
creativity - 2
authenticity - 3.25
likeliness to be a good left over- 4.5

comment: would like stronger onion flavor, and maybe a sauce.

scoring

all scores will be out of 5. and we will be judged on
taste
appearance
creativity
authenticity
likeliness to be a good left over?

hmm maybe we will come up with more things to score

scallion pancake pt 1

Oh dear! I missed a step!

the whole time i was making it i was thinking.. hmmm i feel like i'm doing something wrong?! then i noticed all the spring onions were on the outside??!!! then i was frying it and i thought.. how come it seems like the middle is so doughy??

then i looked at the recipe again and i realised instead of just rolling it like a taco and then rolling it into a swirly, (like a cinnamon roll) you have to roll it before you roll it! HAHHAHAHAH

oh my lordd!!!! well the first three i didnt realise the problem but the second three to salvage my problem i actually pulled the pancakes a little (kind of like those pizza guys stretching out the dough) so i believe i've put a lot more space into the pancake which might help diffuse the doughiness! ahhhhh well def put a little oil while your putting in the scallions and the salt becuase thats going to make your pancake a lot flakier.


Alvin! i hope you read this before you attempt this! ahhahahahha

Good luck :D

Will post with scores ahhahah

scallion pancakes.

OK! i found the recipe. when are we going to do this?

Ingredients
Pancakes
3 stalks of scallions, chopped
1 1/4 cups white all-purpose flour
1/2 cup of cold water
salt
sesame oil (optional)
additional flour and water as required
Dipping Sauce
sesame oil
sodium-reduced light soy sauce
minced garlic
This recipe makes four to five scallion pancakes, depending on the thickness

Instructions
To make the dipping sauce:
Mix equal parts soy sauce and sesame oil. (If you do not use sodium-reduced soy sauce, you might want to use less than one part.)
Add the minced garlic. Let the sauce sit while you prepare the pancakes.
To make the pancakes:
Combine the water and the flour in a bowl, and mix until smooth. If necessary, add more flour or more water. The dough should not be wet, nor should it be too dry and hard.
Divide the dough into four or five equal parts. (Four parts makes 6-inch pancakes that are the thickness of thick crepes; five parts makes 6-inch pancakes that are about as thin as tortillas).
Place one piece of dough on a floured surface and keep the remaining portions covered.
Roll out the dough into a three- or four-inch circle, flouring the rolling pin as needed.
Sprinkle a little salt and two or three teaspoons of scallions on top of the pancake. You may also brush it lightly with sesame oil before adding the scallions (Fig. 2).
Roll up the pancake (Fig. 3).
Take one end of the rolled up pancake and roll it along its length. Then, place it on its side (Fig. 4).
Flatten the rolled-up pancake slightly with your hand, and then roll it out with the rolling pin, to about 6 inches.
Very lightly flour both sides of the pancake, place it on a plate, and cover with an inverted plate.
Roll out the other pancakes, following steps 3 to 8. The pancakes should look like Fig. 5. Don't worry if they're not perfectly round.
Heat a bit of canola oil over medium-high heat.
Brush off any excess flour, and then fry the first pancake until both sides have golden-brown spots.
Cook the remaining pancakes. When needed, add more oil to the pan. You may notice, during cooking, that some parts of the pancakes puff up. This is normal.
Cut the pancakes into quarters and serve with dipping sauce.
Tips
Sprinkle a little more salt over the pancakes just before serving.
Substitute a bit of the scallions with chopped cilantro.
Add sesame seeds to the dough before rolling.
Some recipes use butter. I don't recommend it, as it is not authentic.
Use any dipping sauce you want. Hot sauce is good.
Pancakes should be eaten right away. If they sit too long, they become limp and soggy.
Eat the wedges with chopsticks or your hands. :)

(copied from http://hubpages.com/hub/How-to-Make-Scallion-Pancakes)

bring it bitch!

I'd like to see you try. ahhahahhahah

am i supposed to do a 'chef bio' too?

Welcome a New Challenger!

Hey Everybody! My name is Alvin and starting this week I'll be challenging Phyllis to one on one cooking challenges to the death!

As a credited master of bacon and the MacGyver of ingredients, Phyllis better watch out because I'm bringing my superior cooking from my imagination to the kitchen!