You may be wondering why this crazy girl just posted 3 (THREE) recipes in a row within the SAME day. Well, let me kindly explain it to you ♥ My dearly beloved boyfriend is finally arriving home tonight, after 7 weeks away visiting his family in Dubai, (uh, what took you so long Dude?) and on Sunday through Tuesday we’ll be taking a road trip across the island to visit Nagasaki! (Yay!) As I probably (130% sure) won’t be making an appearance for the next 4 days or so, I thought it would be a shame to leave all my lovely WordPress buddies hanging. After all, this is NOT food rehab! I am STRONGLY encouraging your eating and food pOrning addiction. Heh heh heh. I kids. However, I do promise to take a TON of pictures and post them ASAP the minute I get home! Probably.
On another note, what are your thoughts on scallion pancakes? Or, better yet, dim sum? Of course I’ve never ordered THIS dish at any dim sum (yum cha. does anyone say yum cha?) restaurant before as it is born from my forever-food-lusting brain (I’m starting to think I should give this guy a name since I bring it up so often), but it deserves some dim sum Cred I should think! The pancake part at least. I don’t have access to Hoisin sauce in this part of the ‘hood, so necessity dictated I make it at home. And boy am I glad I did! What a success. Feel free to use store bought Hoisin sauce. But it would make me EVER so pleased if you took the homemade route and made it yourself.
I’d really like to sing songs about the taste of this dish, but I have to go get pretty now. And stuff. ‘Cause someone’s finally home, YAY! Love you guys, see you around soon, gotta go!!!
Chinese Scallion Pancakes with Rocket and Hoisin Beef
Yield: 4 servings
200 grams thinly sliced beef (the cut of your choice e.g. tenderloin, etc)
1 whole shallot, finely minced
2 garlic cloves, finely minced
4 tablespoons light soy sauce
2.5 tablespoons creamy peanut butter
2 tablespoons raw honey
2 teaspoons seasoned rice vinegar
3 teaspoons sesame oil
1.5 teaspoons “tobanjan” or Chinese chili bean sauce
1/8 teaspoons cracked black pepper
1.5 tablespoons water
Chinese Scallion Pancakes:
100 grams all-purpose flour
1/2 teaspoon fine sea salt
55-60 ml water
bunch of chopped green onion/scallions, as needed
canola oil, for brushing, and more, for cooking the Hoisin beef
rocket/arugula, as needed
black sesame seeds, for sprinkling
1. Combine all the ingredients for the hoisin beef and cover tightly with plastic wrap. Chill in the fridge for at least an hour to allow the beef to properly absorb the Hoisin sauce flavours.
2. In the meantime, prepare the scallion pancakes. Measure the flour and salt into a mixing bowl and drizzle with enough water for it to come together. You may need slightly less or more, so add the water in gradually while kneading the dough together with your hands. Once it becomes smooth and wet, but not sticky, dust with flour and allow to rest for 10-15 minutes. Chop your scallions and prepare your brush and oil in a bowl, while you wait.
3. Divide the dough into 4 equal parts and shape into a ball. Roll out thin with your rolling pin on a lightly floured surface and brush with a generous amount of canola oil. Sprinkle with the scallions and then, taking the edge closest to you, roll it up tightly to form a cigar shape. Twist the strip between your finger tips and roll into a coil. Tuck the end of the strip underneath. Continue with the remaining dough. Brush the tops with more oil and allow to rest for 10 minutes before flattening again, with your rolling pin, to your desired thickness. (Some prefer a thinner, crispier pancake while others a thicker pancake with more bite/chew).
4. Cook each pancake over low/low-medium fire in a nonstick fry pan until brown spots form on both sides. The exterior should become dry and somewhat flaky/crackly.
5. For the beef, cook in the same pan you used for the pancakes, after oiling it a bit, until the beef is all the way cooked. The sauce should thicken considerably and even caramelised. Spoon equal amounts of beef on top of the prepared scallion pancakes and garnish the top with rocket or spinach. If using the baby spinach, roughly chop it into a more manageable size. Sprinkle with sesame seeds and serve.
P.S. you eat this like you would a taco. Ohhh yeah. Mess, and accidental beef droppings, is a must!