tag:blogger.com,1999:blog-187939946987190646.post-30822718359539013882008-03-05T15:31:00.011+02:002008-03-09T15:41:10.594+02:002008-03-09T15:41:10.594+02:00Everyone who knows that I spent two years in China would know that due to my time there I turned into a complete spice-addict. And all that out of a pure fact. Zlamushka could not cook. I dotn mean cooking non-spicy or Western dishes, I mean nothing... zero, nadah. I even called my mum one desperate day to ask her how to boil pasta. I know,... I was 19 years old.<br /><div>So in order not to starve to death, I ate out every day (or more accurately - 3 times per day). No worries, Chinese street food is more than just affordable, let alone student canteens or street stalls. </div><br /><div>My first account with spicy food was an unbearable experience. I never even seen anything apart from A black peppercorn in our FAMILY Sunday soup. Now I was standing there, with a mouthful of different spices, coughing and sweating.</div><br /><div>Gradually things went better, I even learned how to make dumplings and fried noodles, even spicy eggplant. </div><br /><div>And then, after I returned back home, schnitzel and mashed potatoes simply lost its taste. I found myself dumping chillies and peppercorns onto my plate, which my parents found quite disturbing... </div><br /><div>So I got myself a proper Chinese Cookbook and returned "back home"... One of my first attempts (the one that my parents actually fell in love with) was:<span style="font-weight: bold;"><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_IbyrjeHfP0s/R9PogAlZVII/AAAAAAAAA9s/RxGIoZnEEwg/s1600-h/onion_cakes.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp2.blogger.com/_IbyrjeHfP0s/R9PogAlZVII/AAAAAAAAA9s/RxGIoZnEEwg/s400/onion_cakes.jpg" alt="" id="BLOGGER_PHOTO_ID_5175736033389139074" border="0" /></a><span style="font-weight: bold;">TRADITIONAL CHINESE LEEK PANCAKES:</span></div><strong></strong><div>( 葱油饼)</div><ul><li>3 cups plain flour</li><li>1/2 cup hot water</li><li>1 cup cold water</li><li>1 tsp oil</li><li>salt</li><li>1 cup finely chopped spring onions (I used leek)</li></ul><p>In a bowl, mix the flour with the hot water until crumbled. Gradually add the cold water, oil and a pinch of salt. Form a big ball, wrap into foil and let sit for about 30 minutes. </p><p>Roll out the dough into a thin square, cover with a layer of chopped spring onions and sprinkle with salt. Start rolling. Once rolled up, cut into 8 pieces. Take each piece and flatten. Take the outer part of the dough and cover the cut sides, so the onions would not fall out. Carefully, roll out to a circular shape (I somehow ended up with squares, never mind) and dry-fry* over high heat (just like flat breads).</p><p>* Note: A proper Chinese would shallow fry them, which makes them crispier and tastier, but we do mind our health and shapes, eh?</p><p>Serve still hot with a <strong>dipping sauce</strong> made of soy sauce, vinegar, garlic and chili oil.</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_IbyrjeHfP0s/R9PoIglZVHI/AAAAAAAAA9k/X5lNBLL1csg/s1600-h/onion_cakes2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp0.blogger.com/_IbyrjeHfP0s/R9PoIglZVHI/AAAAAAAAA9k/X5lNBLL1csg/s400/onion_cakes2.jpg" alt="" id="BLOGGER_PHOTO_ID_5175735629662213234" border="0" /></a></p><p>I made mine for Tompa and for beautiful <strong>Bindiya</strong>´s <a href="http://inlovewithfood.blogspot.com/2008/02/are-few-of-my-favourite-things-cakes.html">These Are a Few of My Favortie Things</a> - with <strong>Chinese Food</strong> as this month´s theme. You have no idea how excited I am about round-up. It will be fun to remember all the foods I used to eat so often.</p>zlamushkahttp://www.blogger.com/profile/12359856305294505035noreply@blogger.com