Posts Tagged ‘green onion’

I have been wanting to make cheese & scallion scones ever since I had (an expensive) one in a cafe three weeks ago. Today we had a brunch gathering with some good friends so I decided to make it. The scones came out very delicious, especially with butter! I chilled the scones for 30 minutes before baking so the butter firms up and thus producing a flakier texture (same theory as for pie/tart crust), and it did the trick. A common cheese used here is cheddar, but I used Asiago cheese instead as I love its flavor.

Asiago Scallion Scones

Asiago Scallion Scones

Asiago Scallion Scones (makes 12 small triangle scones)

2 cups flour
1/2 tsp salt
1 1/2 tbsp sugar
1 tbsp baking powder
6 tbsp cold butter– cut into small cubes
1 cup grated Asiago cheese
4 stalks of scallion (green onion)– chopped
2 eggs
1 tbsp Dijon mustard
1/3 cup whole milk


  1. In a large mixing bowl, sift in flour, salt, sugar and baking powder. Rub in cold butter with your fingers until the mixture resembles crumbles. Add in cheese and scallion, mix well.
  2. Use a fork to beat eggs in a small bowl. Add in milk and mustard, beat to combine. Scoop out 2 tbsp of the egg mixture for glazing. Pour the remaining egg mixture into the flour mixture. Using a spatula, mix until the dough just combined.
  3. Transfer dough to a floured surface. Gently knead the dough a couple of times, then pat into a disc. Divide the dough in half, then shape each half into a disc of  6-inch diameter. Cut each disc into 6 equal small wedges.
  4. Place the scones on a floured non-stick baking pan and chill in the freezer for 30 minutes. Meanwhile, preheat oven to 375°F.
  5. Glaze the egg mixture on chilled scones, and bake for 20 minutes. Cool scones slightly on a rack. Served warm with butter.

Regina’s Note:

  • Chill scones before baking will produce a flakier texture.
  • Different cheese will create different flavor to the scones.
  • For a spicy version, try adding 1/2 tsp of crushed chili flakes, or ground black pepper.
  • Reference: King Arthur Flour– Scallion Cheddar Scones

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I saw this recipe posted in Lily’s Wai Sek Hong, where she got it from this Chinese cooking video. The pastries (from Lily and the video) looks so good that I gave it a try. Indeed, it’s very delicious and peppery.

I have never had one before so I don’t know what is the original authentic taste, but I like my version except it’s a little sweet, next time I will cut down the sugar. If you understand Mandarin and some Hockien, check out the video as the cook shares some tips. Also, the cook uses more white pepper and soy sauce paste than the recipe calls for. When making the yeasted dough, the cook mixes yeast with the flour before adding water– I followed this approach but found out that the yeast does not completely dissolve into the dough. I should have dissolve the yeast in the water instead of adding it to the flour.

Peppery Pork Pastry

Peppery Pork Pastry

Peppery Pork Pastry Recipe (makes 10 pieces)


1/2 lb ground pork
1/2 ground pork belly
5 tbsp soy sauce paste
3 tbsp ground white pepper– toast in dry clean wok on low heat until aromatic, let cool
3 tbsp sugar— should cut down to 2 tbsp next time
1/2 tsp salt
1 tsp five-spice powder
1 tbsp sesame oil
3 tbsp water

2 cups chopped green onions

Yeasted dough:
2 cups AP flour
1/2 tsp yeast
1/4 tsp salt
3/4 cup water
1 tsp oil

Oil dough:
1/2 cup cake flour
1/2 cup shortening or lard

1/2 cup roasted sesame seeds
1/3 cup brown sugar syrup (dissolve sugar in 1/3 cup water then cool)


  1. Combine two ground meat. Add in soy sauce paste, white pepper, sugar, salt, five-spice powder, sesame oil and water. Use chopsticks to stir in circular motion until all seasoning combined and the meat is “sticky”. Chill for 2-3 hours or overnight. Then divide into 10 portions.
  2. Prepare yeasted dough: Combine flour and salt. Dissolve yeast in 1/2 cup water then gradually pour into flour mixture. Add in remaining water if dough is too dry, a little at a time. When the dough forms a ball, drizzle in oil and hand knead until smooth and elastic, about 8-10 minutes. Rest dough in a bowl, cover and let it rise until double in size. Knead a few times to push out air pockets. Divide into 10 portions and let it rest for 5 minutes.
  3. Prepare oil dough: Combine shortening with flour and knead to form a dough. Divide into 10 portions.
  4. Roll out 1 piece of yeasted dough, wrap in 1 piece of oil dough tightly to seal. Roll out to a long oval shape, then roll up like a swiss roll. Turn 90° and roll out to a long oval shape and then roll up like a swiss roll again. Repeat with the remaining doughs. Rest the roll up dough for 15 minutes.
  5. Take 1 piece of dough, press index finger in the middle of the dough, then use thumb and middle finger to pinch the two long ends together so the dough is roughly round shape. Roll out to a thin circle. Wrap in 1 portion of ground pork and top with 2-3 tbsp of green onion. Pinch the edge of dough to seal tightly with seal side facing down. Repeat with the remaining doughs and filling.
  6. Dip the top of the wrapped pastries with brown sugar syrup then dip into roasted sesame seeds to cover the top. Place pastries on a greased baking pan and rest for 20-30 minutes. Bake in preheated 350°F oven for 20-30 minutes. Open the oven door slightly after first 10 minutes so the pastries crisp better (thanks to Lily for this tip!). Cool on a rack.

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This is another dish I learned from my sifu (master)  Aunty Wang. These meatballs are not the ordinary meatballs– they are huge, and they are super tender. When I had it for the first time I fell in love with it, and was determined to learn it from Aunty Wang. The meatballs are deep fried to brown the outside (the meat inside is still raw), then continue cooking in a soy sauce broth for 2 hours until tender. It is not difficult to make these delicious meatballs, especially if you have a stand mixer to mix the ground pork. The meatballs can be fried ahead of time and kept frozen. According to Aunty Wang, this is a typical Chinese New Year food in Taiwan, and it sure was on my CNY dinner this year.

Braised Giant Meatballs

Braised Giant Meatballs in Soy Sauce Recipe (makes 24 meatballs)

2 lbs ground pork (1 lb fatty ground pork + 1 lb lean ground pork)
1/2 cup cooked glutinous rice– use some water to loose up the rice
1 tbsp grated fresh ginger
6 stalks green onion– finely chopped
5-6 fresh water chestnut (optional) — peeled, trimmed and finely chopped
1 egg

2 tsp salt
2 tsp ground white pepper
1tbsp rice wine

cornstarch mixture (2 tbsp cornstarch mix with 2 tbsp water)
oil for frying

broth seasoning (for braising 12 meatballs):
2 tbsp soy sauce
1 tbsp sugar
1 star anise (optional)


  1. Combine 2 types of ground pork, egg and seasoning in a stand mixer bowl. With the paddle attached, mix on medium speed until the meat gets “sticky”, about 5 minutes. Add in rice, ginger, green onion and water chestnut, and mix until all combine.
  2. Pour enough oil (the oil must cover the meatballs when frying) in a deep frying pan or a pot and turn heat to high. With a table (metal) spoon, scoop up a portion of ground pork and roughly shape into a ball in the palm of the other hand. Then use the spoon to scoop up the meatball and slap it onto the palm several times (it’s ok if the meatball is out of shape).
  3. Dip the spoon into cornstarch water (stir before dipping) then use the spoon to reshape the meatball. Repeat the dipping and reshaping 2-3 times. Finally use the spoon to gently drop the meatball into the oil. Fry until golden brown outside and drain. Repeat step 2-3 until all ground pork are finished. Turn down the heat a little to prevent burning. Do not eat the meatball as the meat inside is still raw. At this point, the partially cooked meatballs can be frozen once completely cool down.
  4. In a pot, fit 12 meatballs into one layer. Add enough water to cover the meatballs. Add broth seasoning and turn heat to high, let it boil for 2-3 minutes. Cover with lid and turn heat down to low (mark #3). Let it simmer for 2 hours until the meatballs are tender and there’s some liquid left (as long as the liquid is at a boiling bubble stage, you can turn down the heat a little if the liquid dry too fast). Arrange meatballs on top of green vegetables and pour the liquid over it. Serve immediately with steam rice.

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