Monday, May 1, 2017

Asian Chives Pancake

This crispy and chewy Chive Pancake was inspired by my Auntie P from Napa, California.  You see, Auntie P  and her family ran a Chinese restaurant in the 80s.  During my first visit to the states, I experienced how a real commercial kitchen was run.  I was impressed at how such a slight and small frame woman could handle the heavy wok with ease. I eagerly pitched in serving and busing tables so I can play restaurant in real life.  At night, Auntie P continued to prepare more food for the next day.  My favorite was her Northern Chinese favorite snack, Chive Oil Pancake.  Here I am using the dough adapted from Predominantly Paleo, hope you like it. 

Makes 6 servings     Prep time 15 mins      Cook time 10 mins  

  • 5 stalks of green onions, chopped
  • 1 pack grated cassava, defrost if from frozen
  • 1/4 c coconut flour
  • coconut oil
  • avocado oil
  • 1/2 tsp pink Himalayan salt
  • optional -  2 tbsp cooked ground pork

  1. Sprinkle salt over grated cassava
  2. Heat oil in pan over medium heat
  3. Empty pack of defrosted grated cassava into oiled pan
  4. Using a wooden spoon or silicon spatula to prevent scratching the panstir cassava until translucent dough forms, the dough will be firm to form and he might build some upper body strength while you are at it
  5. Sprinkle coconut flour on rolling board
  6. Roll dough out to 1/8" thickness into a rectangular shape
  7. Spread a thin layer of coconut oil on flattened out dough
  8. Sprinkle chopped green onions ( optional -   I added some cooked ground pork in one of the pancakes) over rolled out dough
  9. From the longer side of the rectangle dough, roll it up like you were making a burrito
  10. Cut the long dough into two sections
  11. Close up one end of each dough sections by sealing it with your fingers
  12. Now, roll the long dough up like a cinnamon pin wheel
  13. Seal up the outer end of the dough to prevent any green onions from leaking out
  14. Take your rolling pin and flatten the "pin wheel" 
  15. Repeat 11-14 with the second dough section
  16. Heat oil over medium heat in a pan larger enough to pan fried the pancakes
  17. Pan fried each side until golden brown about 4 mins. 
  18. Cut into 4 -8 sections and serve with sauce

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