::Chinese Spring Onion Pancakes::

I remember walking the streets of Taipei in the cold winter. There was this beautiful aroma that lingered in the streets that leads to my apartment. It made me felt close to home. It was just a roadside vendor, this old Chinese man making this beautiful pancakes. So i finally got the time to try this out for the first time. It's already in my husband's favourites.

Chinese Spring Onion Pancakes

Makes 8

Ingredients:

2 cups plain flour

1/2 cup warm water
Salt
Vegetable oil

Spring onions (chopped)

Directions:

1. Mix flour and water lightly with finger.

Knead lightly till dough is smooth and firm.

Cover dough with a damp cloth for 15 mins.

2. Roll dough on floured surface.

Cut the dough into 8 equal parts.

3. Roll each ball into 6 inch wide circle.

4. Take a tablespoon of vegetable oil

and spread evenly over surface.

5. Sprinkle some salt evenly over surface,

then followed by a good amount of spring onions.

6. Gently roll up the dough and form a circle.

7. Lastly roll out the dough into 6 - 8

inch circle and set aside while you heat up a non stick pan.

8. Drizzle some oil on a hot pan and fry

each pancake till nicely golden on each side.

9. Repeat this for each pancake.

To serve you can cut each pancake into smaller slices.

Polish Peirogi

::Peirogi::

(Makes 28 large peirogi)

Here is my very first attempt in making one of my husband's favourite Polish food. I love to make him feel like home. To be able to enjoy his childhood favourites. Peirogi is very similar to curry puffs but differs in the dough ingredients. Peirogi needs to be boiled then pan fried. I was very lucky with my first try and i choose to have mince fillings in stead of potato and cheese. It was a hit..

Ingredients:

A: Dough

3 cups of all purpose flour

200 ml sour cream

3 eggs

1 teaspoon baking powder

Good pinch of salt

B: Fillings

250 grams mince

2 small onions (chopped)

1 tablespoon maggi seasoning

Dash of crushed chili

1 tablespoon vegetable oil

C:

2 tablespoons butter

1 medium onions (chopped)

Directions:

1. Sift flour, baking powder and salt together in a large mixing bowl.

2. Beat the eggs and sour cream together till smooth and pour in mixture with

the flour and combine till dough comes together.

3. Knead lightly on a lightly floured surface till stickiness is gone and dough is firm ans smooth.

Wrap in plastic and refrigerate for 20-30 mins.

4. Heat up oil in pan and saute the onions and mince for 2-3 mins.

Season well and cook for another 5 mins. Set aside to cool.

5. Take dough out of fridge and let it rest in room temperature for 5 mins. Cut dough in half and roll out dough to 1/8 inch thickness on a lightly floured surface. Cut into 3 inch rings. I use a drinking glass, make sure you lightly floured the rim of the glass so it won't stick with the dough.

6. Place a small spoonful of fillings into the centre of each round.

Press the edges together and seal it with tines of forks.

7. You can choose to cook you peirogi right away or you can refrigerate them

(uncooked) for several days for freeze it for several months.

8. Boil peirogi a few at a time in a large pot of boliing water with a pinch of salt.Once peirogi is done it will float (about 5-7 mins) remove with slotted spoon,rinse with cool water and let them dry.

9. Saute onions with the butter in a large frying pan for 5 mins.

Finally add in the and fry till lightly crispy and golden brown and serve.