Odd food combo's you've found or had and like...
- Thread starter Sleeping Fox
- Start date
Sleeping Fox
Banned
well they're out in the garden, so I can just run out their in my barefeet and get em
Lotussan
I Belong To Steven
Have you ever had a korean pancake, xeo?
It is a savory (not sweet) pancake like a tempura...
Just use tempura mix and add plenty of cut chives and fry like a pancake...
It is sooo good...
And a little chopped kimchee in it is delish!
Also you can add meat or fish, and other veggies like julienned zuchinni or carrots...
Soooooo yummy!
It is a savory (not sweet) pancake like a tempura...
Just use tempura mix and add plenty of cut chives and fry like a pancake...
It is sooo good...
And a little chopped kimchee in it is delish!
Also you can add meat or fish, and other veggies like julienned zuchinni or carrots...
Soooooo yummy!
Lotussan
I Belong To Steven
Here is a recipe...
Pan-Fried Dishes and Pancakes
A variety of flavorful, colorful pan-fried dishes (chon or jon) are an important part of Korean cuisine. Typically, they are served as appetizers and side dishes, although some are substantial enough to be offered as entrees, and others make fine snack food. Chon include flour-based pancakes of all sizes, made with everything from mung beans to kimchi, as well as pan-fried dishes ranging from meat patties to fish fillets to sliced vegetables cooked in egg. A dipping sauce customarily accompanies them, either Vinegar Soy Sauce or Allspice Sauce sometimes both.
Tips for making and serving pan-fried dishes:
* Use a 12- to 14-inch cast iron or non-stick skillet.
* Get organized before you start cooking: have all the necessary utensils and plates on hand, and line up the ingredients by the stovetop in a logical order. The short cooking time requires that ingredients be at the ready.
* Chon are best served hot out of the pan, but they can be reheated.
Tips for making and serving pancakes:
* For crispy pancakes, always make the batter with ice cold water.
* Mix batters sparingly, just until smooth.
* Use batters soon after preparing them.
* When serving pancakes, the first side cooked should be the one that is facing up.
Green Onion Pancakes
P'ajon
Serves 4
1 pound small or medium-size thread green onions, white and pale green part only, cut into 7-inch pieces (I use chives instead)
1 cup all-purpose flour
*
1 cup ice cold water
*
Pinch of salt
*
Pinch of freshly ground black pepper
*
3 tablespoons vegetable oil
*
Vegetable pancakes are a standard offering at the Korean table.
It is served as a side dish, an appetizer or a snack. Tender, small thread green onions (sil p'a) are best for this recipe, but regular green onions are acceptable. (or chives)
Wash the green onions and pat dry with a towel. reserve four pieces for garnish. To make the batter, in a chilled bowl, combine the flour and ice water and lightly mix with a wooden spoon. Season with the salt and pepper.
In a large cast-iron or non stick skillet, heat one tablespoon of vegetable oil over medium-high heat until it begins to smoke. Working quickly, add half of the green onions to the skillet and, using a spatula, form them into a rectangular shape, about 7 inches square. Quickly pour half of the batter over the green onions, spreading the mixture evenly between them and maintaining the rectangular shape as much as possible. With the spatula, lightly flatten the green onions. Cook for 1½ minutes, until the pancake edges turn golden brown and crusty. Shake the pan to loosen the pancake. Flip it over and add ½ tablespoon of vegetable oil to the skillet. Using the spatula, flatten and shape the pancake, making it as thin as possible; cook for 2 minutes. Flip again and cook for 1 minute, to restore crispiness. Slide the finished pancake onto a bamboo tray. Repeat with the remaining ingredients. Transfer both pancakes to a cutting board and cut into bite-size pieces.
To serve, arrange the pancakes on 4 individual plates. Garnish each piece with 1 piece of the reserved green onion. Serve hot as an appetizer or side dish with Vinegar Soy Sauce or Allspice Sauce, or both, in bowls as dipping sauces.
I use chinese chives (garlic chives) instead of the green onions...
I also just mix everything but the sauce ingredients and fry in small pancakes...
Don't use regular pancake mix, but tempura mix is good...
Don't forget to combine small amounts of soy sauce, vinegar, sesame seeds and red pepper flakes for the dip!
Yummy!
Pan-Fried Dishes and Pancakes
A variety of flavorful, colorful pan-fried dishes (chon or jon) are an important part of Korean cuisine. Typically, they are served as appetizers and side dishes, although some are substantial enough to be offered as entrees, and others make fine snack food. Chon include flour-based pancakes of all sizes, made with everything from mung beans to kimchi, as well as pan-fried dishes ranging from meat patties to fish fillets to sliced vegetables cooked in egg. A dipping sauce customarily accompanies them, either Vinegar Soy Sauce or Allspice Sauce sometimes both.
Tips for making and serving pan-fried dishes:
* Use a 12- to 14-inch cast iron or non-stick skillet.
* Get organized before you start cooking: have all the necessary utensils and plates on hand, and line up the ingredients by the stovetop in a logical order. The short cooking time requires that ingredients be at the ready.
* Chon are best served hot out of the pan, but they can be reheated.
Tips for making and serving pancakes:
* For crispy pancakes, always make the batter with ice cold water.
* Mix batters sparingly, just until smooth.
* Use batters soon after preparing them.
* When serving pancakes, the first side cooked should be the one that is facing up.
Green Onion Pancakes
P'ajon
Serves 4
1 pound small or medium-size thread green onions, white and pale green part only, cut into 7-inch pieces (I use chives instead)
1 cup all-purpose flour
*
1 cup ice cold water
*
Pinch of salt
*
Pinch of freshly ground black pepper
*
3 tablespoons vegetable oil
*
Vegetable pancakes are a standard offering at the Korean table.
It is served as a side dish, an appetizer or a snack. Tender, small thread green onions (sil p'a) are best for this recipe, but regular green onions are acceptable. (or chives)
Wash the green onions and pat dry with a towel. reserve four pieces for garnish. To make the batter, in a chilled bowl, combine the flour and ice water and lightly mix with a wooden spoon. Season with the salt and pepper.
In a large cast-iron or non stick skillet, heat one tablespoon of vegetable oil over medium-high heat until it begins to smoke. Working quickly, add half of the green onions to the skillet and, using a spatula, form them into a rectangular shape, about 7 inches square. Quickly pour half of the batter over the green onions, spreading the mixture evenly between them and maintaining the rectangular shape as much as possible. With the spatula, lightly flatten the green onions. Cook for 1½ minutes, until the pancake edges turn golden brown and crusty. Shake the pan to loosen the pancake. Flip it over and add ½ tablespoon of vegetable oil to the skillet. Using the spatula, flatten and shape the pancake, making it as thin as possible; cook for 2 minutes. Flip again and cook for 1 minute, to restore crispiness. Slide the finished pancake onto a bamboo tray. Repeat with the remaining ingredients. Transfer both pancakes to a cutting board and cut into bite-size pieces.
To serve, arrange the pancakes on 4 individual plates. Garnish each piece with 1 piece of the reserved green onion. Serve hot as an appetizer or side dish with Vinegar Soy Sauce or Allspice Sauce, or both, in bowls as dipping sauces.
I use chinese chives (garlic chives) instead of the green onions...
I also just mix everything but the sauce ingredients and fry in small pancakes...
Don't use regular pancake mix, but tempura mix is good...
Don't forget to combine small amounts of soy sauce, vinegar, sesame seeds and red pepper flakes for the dip!
Yummy!
Sleeping Fox
Banned
What a kimchee and tempura?
lol
lol
I'm with you Amos. I want everything separated so I can eat as I choose. What happens when It's in me is something else. A few times in disasters I've had Army chow slapped on so it all ran together. Chicken gravy and ice cream is UgH. I eat mostly vegetarian plus milk and eggs now days which is an excuse to skip the funny mixed up stuff.
Sleeping Fox
Banned
tsk tsk.
Gotta try things different.
"Dream as if you'll live forever; Live as if you'll die tomorrow" - James Dean
Gotta try things different.
"Dream as if you'll live forever; Live as if you'll die tomorrow" - James Dean
Sleeping Fox
Banned
thanks Lotus
