For us as a family, this year is different from previous years with a few changes in the household and my working arrangement already having taken place mid-year. The transition was a bit challenging at first but my husband and I make a good team and we have things pretty much under control now ✌ We have big changes coming our way soon and I will elaborate more on that when the time comes. Anyway, I'm glad that I have sincerely stuck to my blogging plan until now and if I manage to keep it up for a few more months, I should have successfully completed my year's quota.
I have a really good savoury Recipe for you today. I think you are going to like it 😊
Cong you bing (cōngyóubǐng) commonly known as scallion Pancakes are a savoury layered flatbread from China and Taiwan. An unleavened dough is folded with chopped scallions, spices and laminated with oil. Then it is pan-fried in oil until golden brown which gives the pancakes a crispy yet chewy texture.
Scallion pancakes are served both as a street food item and as a restaurant dish. They are also sold commercially, either fresh or frozen in plastic packages often in Asian supermarkets.
This is a vegan breakfast dish or starter/appetizer that requires only a few ingredients and can be made ahead of time. The process is slightly long because resting the dough is important to get the desirable texture. I like the onion-y flavour that the scallions impart, the citrusy, slightly tongue-numbing heat of schezwan pepper and the flaky texture of the pancakes. I've provided the recipe for a simple soy-based dipping sauce that goes quite well with the scallion pancakes. The dipping sauce is not mandatory, even sweet chilli sauce or chilli oil would do.
If you have never tasted this dish before, do try this recipe the next time you are looking to make an evening snack. If you want to take things up a notch, you can also make some eggs of your choice and serve the pancakes alongside as breakfast. No matter what time of day you eat it, you will be guaranteed to enjoy it.
