Finger Food

“Food for thought is no substitute for the real thing.”

~ Walt Kelly

I wish I had some sort of story to share to go along with this post, however this was created on a whim one day when I was feeling rather peckish but wanted something more than crackers, chips, or other pantry items. Hey, sometimes we just want to nibble on a fancier snack. For those occasions I have come up with a delicious alternative to the average chip and dip.

Small Spring Onion Flatbreads

2 tsp oil (I use grape seed oil, but you can use any oil you prefer)

170 g spring onion (scallions), thinly sliced

1 tsp salt

1 garlic clove, crushed

215 g all-purpose flour

1.5 tbsp minced coriander leaves (cilantro)

Oil, for frying

Method:

  • Heat the frying pan with your frying oil. Add the spring onion and garlic, cook for 2-3 minutes or until spring onion is soft.
  • In a large bowl, combine flour and 1 tsp salt. Add the cooked onion and garlic as well as the chopped coriander. Gradually stir in 250 ml of boiling water, stopping when a loose dough forms. Knead the dough with floured hands for about 2 minutes, or until it is smooth. Cover with plastic wrap and let sit for 30 minutes.
  • Break off a walnut-sized piece of the dough and roll it out into 20 thin ovals. Fill a large frying pan with 3/4 inch of oil and heat over medium heat. Cook the breads only a few at a time for about 20-30 seconds on each side, or until golden and crispy. Drain the cooked breads on paper towels.

*Delicious when paired with spicy peanut sauce*

Spicy Peanut Sauce

1 tsp peanut oil

1 tsp sesame oil

4 red shallots, finely chopped

2 garlic cloves, chopped

2 tsp grated fresh ginger

2 small red chilies, seeded and finely chopped (or to taste)

200 ml coconut milk (unsweetened)

125 g chunky peanut butter

2 tbsp soft brown sugar

2 tbsp lime juice, freshly squeezed

1.5 tbsp fish sauce

2 teaspoons soy sauce

1 kaffir lime leaf

Method:

  • Heat the 2 oils in a saucepan over medium heat. Add the shallots, garlic, ginger and chili. Cook for 5 minutes, or until the vegetables are starting to pick up color. Add the rest of your ingredients, stir to combine well and reduce heat.
  • Simmer for 10 minutes or until the sauce/dip thickens.
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