My ancestors are from Shanghai and this “Onion bread”, as I would like to call it, is a traditional Shanghai appetizer. In Singapore, you can only order this at Shanghai restaurants or some Chinese restaurants as well. The onion isn’t too strong, so it comes out very fragrant and just makes me want to eat more more more! It’s REALLY easy to make and takes about 1 hour of preparation.

In the recipe, scallions are used. Well in some places, scallions are also called spring onions. I’ve used baking powder instead of yeast as well. Which means you don’t really have to “activate” the yeast as suggested in the blog post. I’ve also amended the recipe a little to suit my taste.

Recipe for Chinese Shanghai Scallion Pancakes

Sift flour into 2 equal portions into separate bowls. In the first bowl, slowly add the baking powder-water, mixing with a spatula, until a dough forms.

In the second bowl, sprinkle the salt into the flour. Slowly pour in 1/2 cup of the boiling hot water while vigorously stirring (this “cooks” the dough.) Add more water and keep stirring until a rough dough forms. (If you accidentally add too much water and the dough is too soft, add a little more flour.) Mix in 2 tablespoons vegetable oil. Roll the doughs out on a lightly floured surface and knead them together. Cover with a damp towel and let rise for 30 to 40 minutes.

On the same floured surface, roll out the risen dough. Form into a 1-inch thick log, and slice into Ping Pong-ball sized segments. With a rolling pin, roll each segment out to 4″ or 5″ circles. Lightly brush the top of each circle with vegetable oil and sesame oil. Sprinkle over with chopped scallions. Roll up the circle, semi-tightly, making sure the scallions stay in place. Now, roll it again lengthwise until it forms a coiled ball.

Turn the spiral side face-up, then flatten again into a circle with the rolling pin. Place on a plate and repeat with the remaining dough until you have a stack of scallion-studded spiral patties. (Whatever you don’t cook immediately can be frozen for future use.)

Heat a flat-bottom skillet on medium high heat and add remaining 1 tablespoon cooking oil. Working in batches, pan-fry the pancakes until golden brown, about 2 to 3 minutes on each side. Serve warm.

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Nandos! I fell in love with Nandos when I first had it in Melbourne. The delicious juicy chicken and the peri peri fries omg! They have it in KL too! Although the one in Melbourne was definitely better than the KL one. Singapore have a similar restaurant at Vivocity, I can’t remember what it’s called though. Melbourne’s Nandos FTW!

Ramly Burger hawker stall at Uptown, Petaling Jaya, in KL. Delicious!!!

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Sigh. I’m happy thinking about all the delicious wonderful food I’m going to eat, and sad thinking about getting fat

The week of decadence starts tonight, going to Pinetree club’s Chinese restaurant, followed by tomorrow’s New Years Eve steam boat dinner at home. Monday onwards, we’ll be having carrot cake, new year cake, pineapple tarts, chocolates disguised as money, and all kinds of weird food you only get to indulge in once a year.

I speculate that the ang baos this year would be less than previous years due to the recession period, but perhaps there will be more gambling

There’s going to be food, booze, gambling and all kinds of vices over this New Year period. Can’t wait

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Mas Selemat went to toilet to fetch a pail of water,
Mas Selemat had a limp, but he managed to escape!
Nasi Lemak was so delicious the guard didn’t bother,
And that is how Mas Selemat broke through the barricade!

*** THIS IS NOT FACTUAL, IT’S ONLY A NONSENSICAL POEM***

♥

Have to put that disclosure up so I won’t be liable for defaming anyone. It’s written more like a limerick. It’s just funny how I keep hearing “Nasi Lemak” in people’s conversations everyday

♥

I do these kind of silly things all the time, and people around me are so used to it they probably don’t even find it funny anymore….

I was riding on a bus after work and it was playing Channel News Asia and of course, the biggest news this week in Singapore – terrorist escapes Singapore’s detention centre.

Quoted from my friend xizor who probably quoted from some where reliable

A MASSIVE manhunt involving thousands of policemen and Gurkhas was launched yesterday after Mas Selamat Kastari, the terrorist who planned to crash a hijacked plane into Changi Airport, escaped from detention.

Mas Selamat, 47, who took over as head of the Jemaah Islamiah (JI) terror network here in 1999, fled the Internal Security Department’s Whitley Road Detention Centre at 4.05pm yesterday.

Now…. What I (PRISS THE DEAF GOON DU) heard on the bus was… “terrorist”, “escaped”, “Nasi Lemak”… WHAT??

For at least FIVE MINUTES, I was wondering what did a “Nasi Lemak” man do to get the attention of so many military personnel dispatched to hunt for his head. I saw the footage of the armed military men near SCGS and something about someone escaping the country……… I still didn’t get what the “Nasi Lemak” man did or what high profile crime he had committed.

Alas, I took a few steps closer to the TV mobile screen and the marque below the footage wrote his name… MAS SELEMAT

I thought I was quite deaf, but the news caster pronounced his name yet again – Nasi Lemak. I give up, maybe I’m really deaf.

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My mother makes really delicious and mouth watering carrot cake for New Year. Ingredients include: White raddish, chinese mushrooms, preserved Chinese sausage, preserved duck leg meat, and dried scallops…

It’s actually quite easy to make this carrot cake, but it’s a lot of work to chop all the ingredients up into little cubes and my mother said she’s had enough of making Carrot Cakes. =(

Not many people appreciates my mother’s carrot cake like I do, some find it too salty, some don’t like carrot cake, others don’t like the ingredients inside the carrot cake. Since I was brought up as a full fledged Cantonese, mushrooms and preserved sausage are my favourite ingredients. How can anyone go wrong making something with lap cheung and dong gu ?

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I had 6 full meals – menu including fried carrot cake, tons of pineapple tarts, a big bowl of chicken noodles, vegetarian food, chocolates, sweets, and finally, steamboat.

I have no idea how I managed to stuff so many heavenly delicious food into my stomach, but it was Chinese New Year! Chinese New Year is all about the food and the money.

I woke up this morning feeling so horrible, I’ve got a sore throat and cough. I think the lack of sleep plus the generous and sinful food portions have made me sick. THERE WAS SUPPOSE TO BE MORE FOOD TODAY!

I think I’m going to try take a nap then see if I’m fit to go for one more day of indulgence.

gong xi fa cai everyone

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