Culinary Elite Recipes: Chef Penk Ching at The Maya Kitchen
Sift all-purpose flour in a big mixing bowl. Add water gradually and mix well. It will be very sticky. Sprinkle with flour and let it rest for 25 minutes. Cover with a damp cloth.
Knead dough into a ball and form into a long baston. Cut it into 4 equal pieces.
Sprinkle the whole dough with salt, 5-spiced powder and scallion. Roll the ball as thin as possible.
Spread 2 teaspoons of oil all over the dough. Add five-spice powder, salt, spread all over. Roll into a baston again and coil it and fasten the end with water.
Roll out again in round around 1/16 of an inch. Heat up oil in the frying pan and fry the dough, 2 minutes on each side.