I’m still recovering from the surgery and my birthday is around the corner. I always get the blues near by birthday. It intensified when I turned 29. I think it comes from a deep dissatisfaction that I haven’t reached the bar I set for myself. I will always be my worst critic. It will pass as soon as I see my birthday in the rearview mirror.
In the meantime I’ve been cooking/baking up a storm recently. I haven’t been doing any sewing/embroidery but I’ve been busy in the kitchen. Last night I baked a matcha roll cake with pistachio buttercream.
Matcha Roll Cake with Pistachio Buttercream
Even though I’ve been busy in the kitchen, I am still unsatisfied. I know I need to get back to my art. It’s pretty hard to do when I’m feeling the blues. I’m forcing myself to get back into it tonight. Only after I’ve made a practice batch of birthday macarons for a friend.
How do you cope with lack of motivation in your projects?
Green Onion Pancakes
When my camera died, we got a new one- a Nikon D5100. It has a food option. I am now motivated to cook/bake more and it will be blogged. I followed a recipe from a Chinese cookbook I bought from the Philippines the last time I visited. I always wanted a Pei Mei cookbook and I found one in English. It’s not perfect but it is readable. I’ve modified the recipe a bit and it turned out pretty tasty.
This is dedicated to Miz Karen Gunter- an amazingly, talented artist and a wonderful friend.
Green Onion Pancakes
3 cups of all purpose flour
1 cup of boiling water
1/2 cup of cold water
6 tsp of green onion oil*
A bundle of green onions
1 cup of olive oil
3 tbsp of corn oil
Before we start, I want to address the green onion oil. Take your bundle of green onion, chop finely, and divide it into two portions. One portion will go into the pancakes. The other will make the green onion oil. Heat the olive oil in a saucepan on medium and toss in one portion of the chopped green onions. Simmer for 7 minutes to infuse the oil with the green onion. Let it cool then use a strainer to separate green onions from the oil. Place oil into a small bowl and set aside.
Place the flour into a bowl and add the boiling water. Use chopsticks to mix and allow the mixture to cool for 3 minutes. Add the cold water and knead the dough well until it is smooth. Cover the bowl with a large plate and allow it to set for 25 minutes.
Divide the dough into 6 even portions. Knead each ball flat and spread it out like a pancake. Drizzle a tsp of the green oil mixture over it and dust it lightly with sea salt. Use the second portion of green onions and add as much as you like on top. Roll the dough like a cigar and tuck it into a snail shape. Use your palms to flatten it out or use a very greasy rolling pin to do so. Lightly dust each side with sea salt.
Heat up the corn oil in a shallow frying pan on medium heat. When the oil is ready, place a pancake onto the pan. Two minutes for one side and one minute on the other. You’re aiming for golden brown like the picture above. Shake and jiggle the pan to increase the crispiness of the pancake.
I like to serve this with a dipping sauce made of garlic, red onions, soy sauce, and vinegar.
I hope you enjoy the recipe!