Nomad Kitcheneer

Don't worry, scallion pancake has no resemblance to the fluffy buttermilk pancake that shows up on your breakfast platter. It's a savory side dish, popular in mostly northern Chinese regions (where wheat is the predominant grain of choice). For southerners like me (hardcore rice consumer), it's one of the first wheat dishes that we liked enough (lie, we loved it) and accepted into our rice-centric diet. It's this flat pancake like disc, usually pan fried (or "tandoori'ed") to create a laminated dough and scallion heaven. Even for scallion non-eater (i.e. yours truly), it's delicious and worth making an exception for. It's also very quick to make with ingredients readily available in most western supermarkets. So for stranded (used to) international students  living in the heart of westerners' communities, it's one of those few items that we can recreate that authentic taste without making any sacrifice nor going out of our way to purve...

A slice of delicious and moist banana bread I'm not a morning person. It's hard for me to wake up, even harder for me to get out of my bed and start my morning routine, let alone getting out of the door. So every morning, I'm always rushing. Moreover, I never seem to be able to meet my target departure time (unfortunately...). Breakfast for me, therefore, is usually consumed in my car, while I'm driving to work. Over the years, I tried many store bought options, and rotated through the freezer isles and toast isles. These days, being more health conscious, I try to make my own breakfast. Afterall, it's much cheaper (cost-wise) and I have greater control of what goes in there. Moreover, especially for the sweet morning treats, I can CUT SUGAR! I finally finished all my oatmeal muffin experimental items from my Take 1 , Take 2 , and not-yet-fine-tuned Take 3 experiments. Gosh! That was a lot of oatmeal muffins to go through. (Side note: I store the muffin in ...