Sh*t, that’s fresh: Chapter 1
Sh*t, that’s fresh: Chapter 1
How *not* to make a scallion pancake, and other neat things.
Here’s the deal.
Scallion pancakes might seem like a simple enough treat you can find any day of the week - but not in Montana.
At least, not in our part of the state.
Like many foods we get a craving for, we typically have to seek them out during travel, OR take matters into our own hands.
Which is exactly what I attempted to do when I saw a simplified version of scallion pancakes from Rhian Melvin.
Forget forming dough into a perfect rope, flattening, portioning, and rolling some more - this recipe seemed as simple as scallions aaand a pancake - which, let’s be honest, is the way I often want things to be.
Give me the quick fix.
A fast and easy treat.
Something I can throw in my face when I’ve forgotten to eat and am trying not to reach for a Fluffernutter (again).
And had I not gone too big and dropped the dang thing on the floor while trying to give it a flip, I’d be able to tell you exactly how tasty scallion pancakes could be.
But here we are.
Still dreaming.
That is, until the weather clears enough for me to take it outside to our griddle, where I know I’ll be able to make the magic happen.
Until then, here’s the recipe for Scallion Pancakes that is no doubt delicious, because although it was on the floor, I still came this close to eating it.
Here’s what you’ll need:
a couple bunches of green onions, thinly sliced
1/2 cup flour
1 tbsp cornstarch
1/2 cup water
1/2 tbsp white miso
1/2 tsp honey
extra virgin olive oil
Here’s what you’ll need for the dipping sauce:
1 tbsp soy sauce
1/2 tbsp rice vinegar
1/2 tbsp honey
1/2 tsp sesame oil
1/4 tsp gochujang
a pinch of sesame seeds
Here’s what you’ll need to do:
Place flour, cornstarch, honey, miso and water into a bowl.
Whisk until it forms a thin batter.
Drizzle oil into a non-stick skillet over medium heat, then generously sprinkle green onions into the pan.
Pour batter over the green onions until a thin pancake forms.
Pro Tip: Don’t go chasing large pancakes, please stick to the smaller ones that can be flipped easily.
*looks around*
Did anyone else hear TLC’s Waterfalls playing in the background while reading that?
Just me?
Okay, carry on.
Cook pancake until golden and slightly crisp.
Flip, and continue to cook until the second side is also golden and slightly crisp.
Cut pancake into small squares, garnish with additional green onions (optional), dip into sauce, and enjoy!
Oh, and here’s a printable version of the recipe for you. 👇
Now for an easy, healthy and delicious recipe I CAN swear by… Curried Sweet Potato, Tofu & Rice Vermicelli Soup
Here’s what you’ll need:
a couple bundles of thin rice vermicelli noodles
2 cups sweet potato, peeled and cubed
2 shallots, thinly sliced
2 green onions, thinly sliced
1 lime, juiced
1 brick firm tofu, cubed
4 cups chicken stock
1 can coconut milk
2 tbsp white miso
3 tbsp red curry paste
Sriracha
extra virgin olive oil
salt
pepper
Here’s what you’ll need to do:
Cook rice noodles according to package directions.
Drain and set aside.
Meanwhile, in a large pot, saute shallots in olive oil over medium heat until translucent.
Add curry paste to the pot and stir until fragrant.
This should only take about 30 seconds.
Add sweet potatoes to the pot, along with coconut milk, stock and miso.
Stir until incorporated and simmer for 10 to 15 minutes, or until potatoes are fork tender.
Squeeze lime juice into soup and taste for seasoning, adding salt as needed.
Add tofu to the soup, and continue to gently simmer until warmed through.
This should only take a couple minutes.
Pro Tip: Dice your sweet potatoes and tofu to be the same size. Not only does this make for good mouth feel, but it also looks pretty in the bowl.
Speaking of, it’s time to place a handful of your cooked rice noodles into a bowl and cover with soup.
Garnish with a squirt of Sriracha (optional), fresh cracked pepper, and thinly sliced green onions.
Enjoy!
Not that into food and wondering how you even got here?
Please enjoy a few weirds and wonderfuls from our time in San Diego last week.
Thanks so much for being here,
Lisa
