Scallion Pancakes

13 March, 2024


Guest recipe for delicious pancakes by the lovely Shaina & Lir of Jurong East. Makes 4.

a few weeks ago I was lucky to find a seat at the shared table dinner hosted by Shaina & Lir of Jurong East – tze char, a uniquely Singaporean way of eating dinner with Malay, Indian and Peranakan influences.

and then I was lucky again to host Shaina and lir in the studio kitchen to teach me, and you, how to make this wonderful dish and wonderful all around sauce.


  • 2 cups (300 grams) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup hot water
  • 1/4 cup room temperature water
  1. Mix sifted flour and salt.
  2. Slowly add in hot water, while mixing (Shaina usually use chopsticks to mix the flour and water).
  3. Slowly add room temperature water.
  4. Knead for about five minutes.
  5. Leave dough to rest in a bowl. Cover it with a damp towel or plastic wrap for 30 minutes to one hour.


  • 1/4 cup of neutral oil (vegetable, grapeseed, peanut oil)
  • 1/4 cup flour
  1. Warm the oil on a medium heat on the stove
  2. Slowly add flour little by little while constantly stirring
  3. Mix until all the flour dissolves and the roux is silky and of medium thickness. It should take about five minutes. You can add more oil or flour if needed

Scallion Pancakes

  1. Roll dough out into a large rectangle and then roll up like a swiss roll. Like making a puff pastry, the more layers there are, the more flaky the scallion pancakes will be.
  2. Divide the rolled up dough into four sections and place those not being used back into a covered bowl.
  3. Take one piece of dough and roll it out into a rectangle.
  4. Spread a few spoonfuls of roux evenly on the dough. Alternatively you can just use oil and not roux but it will be less flaky.
  5. Sprinkle green onions all over. Some also like to put five spice.
  6. Roll up the rectangle tightly into one thin and long cylinder.
  7. Pull the roll just a tiny bit to stretch it then roll it up into a spiral, tucking the end underneath.
  8. Flatten the dough with your hands then roll it out.
  9. Repeat with remaining pieces of dough.
  10. lightly fry with neutral oil on medium/high heat. It should take a few minutes for each side .
  11. cut each pancake into 8 pieces like pizza

Black Vinegar Sauce

  • 4 tablespoon soy sauce
  • 3 tablespoon Chinkiang black vinegar (can be bought at any Asian store in Israel)
  • 2 spoonfuls of Chilli oil to taste
  • A pinch of sugar
  • Garlic to taste
  • Scallions to taste

mix all the sauce ingredients and serve.keep the sauce in the fridge and make it your kitchen basics for bettering almost any dish you serve.