Korean Pancake aka Pajeon Recipe (includes different varieties ideas from Seafood aka Haemul and so on)

Korean Pancake is one of my favorite Korean food. Love the crispy, slightly chewy and yet flavorful taste.

This recipe makes 4 pieces of 12" size pancakes.


Pajeon Dipping Sauce Ingredients
1 tablespoon Soy Sauce
0.5 tablespoon Rice Vinegar
0.25 teaspoon of crushed Sesame Seeds
1 teaspoon of Garlic Powder
0.125 teaspoon of Sugar (optional)
1 teaspoon thinly sliced Scallion (optional)
0.25 teaspoon of Korean Chili Flakes or Spicy Korean Chili Seasoning (optional)

Measure all the amount in a small sauce bowl and give it a light whisk to combine all the ingredients for the dipping sauce and set aside for at least 20mins or while you prepare the Korean Pancakes.


Korean Pancake Base Ingredients
140g Top Flour
1 teaspoon of Baking Soda
240g Filtered Water
1 Egg
0.5 teaspoon Salt
0.125 teaspoon White Pepper
0.5 teaspoon Sugar
4 cups of Korean Pancake filling of your choice (our mix & match below)
180ml Vegetable Oil

1. In a large bowl, beat the Flour, Egg, Salt, Water, White Pepper, Sugar until no lumps. Set the batter aside to rest.


2. Preheat the pan to medium high heat and 3 tablespoons of Vegetable Oil and swirl around.
3. Put 1 cup of Korean Pancake filling of your choice, and stir fry the ingredients to semi cook it.
4. Pouring the Korean Pancake Base mix to cover the bottom of the pan. Approximately fry each side for 4 to 5 minutes or until golden brown and crispy.
5. Place cooked Korean Pancakes in the oven set at 50°C to keep it warm.
5. Repeat step 3, 4 & 5 until all 4 Korean Pancakes are done.
5. Cut the Korean Pancakes into wedges and serve warm with the dipping sauce.

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Below are my creations: All here to share! Will update more soon and hopefully add on the step by step guide photos. Below are the experimented best measurements & other required ingredients.

Prawns & Octopus Cake Seafood Ingredients
2 cups of Prawns
2 cups of Octopus Cake

Vegetarian Ingredients
1 cup of Carrot (shredded)
1 cup of Red Bell Pepper (seeded and sliced)
1 cup of Zucchini (sliced)
1 cup of Green Onions (cut 1" long)

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Agedashi Tofu Recipe

Agedashi Tofu is one of the most common dish served in all Japanese Restaurants. We seldom order them because I'm not really a tofu fan and I only consume some type of tofu. Time for me to try making some at home! Here is our successful recipe.

Click here to check out our Japanese Meal compilation.


Serving for 2 or 4

Tofu Ingredients
1 block Silken Tofu / Soft Tofu
4 tablespoons Potato Starch / Corn Starch
Vegetable Oil (enough to submerge for deep frying)

1. Remove Silken Tofu from package and drain the Silken Tofu by wrapping tofu with 2-3 layers of paper towels then sandwich it with 2 plates to squeeze the liquid out. Leave it for approximately 15 minutes.
2. Remove Silken Tofu from paper towels and cut into 4 pieces.
3. Pour enough oil into pan, about 1" to 1.5" high; heat until deep-fryer thermometer reads 190°C, or until bubbles form on the chopstick.
4. Coat the Silken Tofu with Potato Starch / Corn Starch and deep fry until they turn light brown and crispy.
5. Remove the tofu and drain excess oil on a plate lined with paper towels.
6. Drain on paper towel–lined rack.

Sauce Ingredients
1 cup Water / Dashi / Kombu Dashi (for vegetarian)
2 tablespoon Soy Sauce
2 tablespoon Mirin
2 tablespoon of grated Radish (Optional)

1. In small saucepan, bring dipping sauce and water to boil and remove from heat.
2. Squeeze out liquid from Grated Radish. Add Grated Radish to the Dipping Sauce. Serve with tempura.

Topping
2 teaspoons of chopped Green Onion / Scallion (Optional for color)
4 tablespoons of Dried Bonito Flakes (Optional)

To serve: Place the tofu in a serving bowl. Pour the sauce on the tofu. Garnish with the Toppings.

Some Extra Tips Below:
- Coat the Silken Tofu only before dropping it into the hot oil. This is to ensure there is just a layer of Potato Starch / Corn Starch.


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Japanese Tempura Corn Recipe

It's been a while since I cook up a Japanese meal at home. Eaten this Japanese Tempura Corn at one of the restaurant which cost us around $7 for an appetizer serving of less then 1 corn. Been telling myself to try to replicate the dish as my Japanese meal side dish. Here it is! Our successful Japanese Tempura Corn here to share with all our friends & followers.

Click here to check out our Japanese Meal compilation.


Serving for 3 to 4

Tempura Corn Ingredients
105g All Purpose Flour
35g Cornstarch
0.25 teaspoon Baking Soda
1 Egg
250ml Ice Water
2 Raw Corn (remove the Kernels from the cob)
Vegetable Oil (enough to submerge for deep frying)

1. In large bowl, whisk together flour, cornstarch, baking soda, egg and 125ml Ice Water.
2. Whisk in remaining water, 1/4 cup (60 mL) at a time, to make thin batter.
3. Stir in corn. Place bowl in second bowl filled with more ice water. Keeping it cold in an ice bath is important because it helps make the tempura crispy and light.
4. Pour enough oil into pan, about 1" to 1.5" high; heat until deep-fryer thermometer reads 190°C, or until bubbles form on the chopstick.
5. Gently drop batter 1 tablespoon at a time into hot oil, the batter will sink slightly then rise to surface.
6. Deep-fry until golden brown, about 3 minutes, flip the corn tempura to cook evenly.
7. Drain on paper towel–lined rack.

Dipping Sauce
1 cup Water / Dashi / Kombu Dashi (for vegetarian)
2 tablespoon Soy Sauce
2 tablespoon Mirin
2 tablespoon of grated Radish (Optional)

1. In small saucepan, bring dipping sauce and water to boil and remove from heat.
2. Squeeze out liquid from Grated Radish. Add Grated Radish to the Dipping Sauce. Serve with tempura.

Some Extra Tips Below:
- To remove Kernels from the cob. use your dry thumb push it at one direction. If it's stubborn give it a tug to the left then to the right it'll come off. Reason to keep the Kernel as whole instead of cutting them off the cob is to keep the Tempura Corn juicy after it is deep fried.
- If you have Store Bought Tempura Sauce you may use them instead of making the Dipping Sauce.


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Nasi Lemak with Chinese Style Sambal Recipe

Missus Dairy: 26 June 2014
This is our 1st trial of cooking Nasi Lemak at home. Just recording down the recipe used and will be amending this recipe as we explore further on the flavor and expectations that we are looking for.

Improvements that we will be looking to enhance is the Coconut Rice flavor & fragrance. Learn to create own sambal from scratch after we finish that bottle of paste in our fridge.


For Coconut Rice

Ingredients
1 cup of Rice
0.5 cup of Coconut Milk
0.5 cup of Water
1 Pandan Leaf

Wash Rice and place all in the Rice Cooker to cook. It's that simple!

**We'll be exploring more condiments to make the rice more fragrance.


Chinese Style Sambal


Ingredients
5 tablespoons of Vege Oil
0.5 rice bowl full of Shallots
4 tablespoons of Singkong's Nasi Lemak Sambal Chilli
1 teaspoons of Sugar
0.5 teaspoon of Salt

Basically, Chinese Style Sambal is not so spicy, not so spicy, slightly sweet & slightly salty. So we have to make some twist to the paste available.

This is how the following brand used looks like. It already contains all the core ingredients needed like chilli paste, belacan, onion, garlic, sugar, salt, dried prawn.

Heat the pan and Vege Oil. Place in the Sambal and Shallots and stir fry until the shallot are transparent and soft. Add in the Sugar & Salt to flavor. Above measurements are base on our liking. You may adjust it according to your taste.

Plating choices and other condiments
2 Hard Boiled Eggs
3 tablespoons of salted Fried Peanuts
3 tablespoons of Ikan Bilis (aka White Anchovies)
sliced Cucumbers
Banana Leaf

Our style of serving on a plate. If you see the packet behind that is bokeh, that is the Nasi Lemak bungkus style.


Here is how it looks like inside~ If you notice I totally forgotten to pack the Hard Boiled Eggs inside!


Enjoy~!!!

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Golden Sand Salted Egg Prawns Recipe

Deary and me are nuts about Salted Egg anything! Prawns..Crabs..Squid..you name it. It's been a while that I have the fear of trying it out myself at home as it seems to be a complex dish. At last I cooked it, we very delighted with the results.


Ingredients
15 large Prawns
4 Salted Egg Yolk
2 stems of Curry Leaves
1 tablespoon Butter
2 tablespoons Evaporated Milk or Simmered down Fresh Milk
0.5 teaspoon Salt
0.5 teaspoon Sugar
Vegetable Oil

Prawn Marination Ingredients
1 teaspoon Oyster Sauce
0.5 teaspoon Sugar
0.5 teaspoon Sesame Oil
3 tablespoon Corn Flour
1 Egg
0.5 teaspoon White Pepper

Step 1 Shelled and devein prawns.
Step 2 Marinate the prawns for 10 to 15 minutes.
Step 3 Steam the Salted Egg Yolks until just done.
Step 4 Smash the cooked Salted Egg Yolks and set aside.
Step 5 Heat a pan with Vegetable Oil.
Step 6 Drain as much prawn marination as possible.
Step 7 Shallow fry the prawns and remove them when it is semi cooked. Set aside.
Step 8 Melt Butter and add Curry Leaves. Stir fry until fragrant.
Step 9 Add in the Smash Salted Egg Yolks, Evaporated Milk and Prawns.
Step 10 Immediately and quickly toss and mix well.
Step 11 Add Salt and Sugar. Stir till well combined.
Step 12 Dish and serve immediately.

Enjoy~!!!

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Seaweed Shaker Fries - Why wonder and wait for McDonalds to have it again? Make your own at home!

Deary and me are addicted to McDonald's Seaweed Shaker Fries. We'll pop by to enjoy them when it's available. However, on days where there are other flavors of Shaker Fries we'll wonder when will the Seaweed Shaker Fries be back. Here we go..creating our own at home.


Ingredients
Peanut Oil (enough to deep fry)
1 bowl of Frozen French Fries
Salt
8 slices of Seaweed Snack
0.5 teaspoon of Garlic Powder
0.5 teaspoon of Chicken Powder

1. Use a grinder and grind the Seaweed Snack until Powder.
2. Place the Seaweed Snack Powder, Garlic Powder, Chicken Powder into a container.
3. Cover it tight and shake to mix well.
4. Heat up the Oil in a deep pan.
5. Place in a wooden chopstick to test the oil. It's ready when small bubbles start forming and bubbling up.
6. Gently pour in the Frozen French Fries in.
7. Deep fry the fries until golden.
8. Scoop & drain up the French Fries.
9. Sprinkle a pinch or 2 of Salt while it's hot. Do this step while gently tossing it to ensure all fries get some Salt.
10. Take a baking paper and fold it into a paper bag. Place the fries in.
11. Pour in the Seaweed Shaker Mix.
12. Fold the bag down leaving some air inside and give it a few good shakes like how you do it for McDonald's Shaker Fries.

Wahhhhlaaaaa......... Homemade Seaweed Shaker Fries!

Enjoy munching away~!!!

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Truffle Fries Recipe - Make your own at home!

Ingredients
Peanut Oil (enough to deep fry)
1 bowl of Frozen French Fries
Salt
Tuffle Oil

1. Heat up the Oil in a deep pan.
2. Place in a wooden chopstick to test the oil. It's ready when small bubbles start forming and bubbling up.
3. Gently pour in the Frozen French Fries in.
4. Take a baking paper and fold it into a cone and fold the end.
5. Deep fry until golden.
6. Scoop & drain up the French Fries.
7. Immediately sprinkle a pinch or 2 of Salt, follow by drizzles of truffle oil.
8. Let it cool for a minute before serving.


Enjoy munching away~!!!

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Sweet & Sour Fish (Yellowtail Fusilier)

Deep Fried Yellowtail Fusilier Fish Ingredients
500g of Yellowtail Fusilier Fish
2 cups of Cooking Oil

Wash and pat dry and score the Yellowtail Fusilier Fish. Heat up Cooking Oil in pan, it's hot enough when you put in your chopstick and it bubbles. Put in the fish and fry until both sides crisp up and turn golden brown. Drain on a few layers of kitchen towel and place it on a serving dish.

Sweet & Sour Sauce Ingredients
1/2 cup of Halfed Cherry Tomatoes
1/2 cup of cubed Cucumber
1/2 cup of Tomato Sauce
1 tablespoon of Thai Chilli Sauce
1 teaspoon of Corn Flour mixed with 3 tablespoon of Filtered Water
1 teaspoon of Sugar

Throw in the Cherry Tomatoes and stir fry it till the skin wrinkle up slightly. Add in the Tomato Sauce, Thai Chilli Sauce, Sugar, and Cucumber. When the sides start bubbling, pour in the Mixed Corn Flour with Water. Simmer down until the thickness is sauce like. Pour over the Deep Fried Yellowtail Fusilier Fish.

It's ready to be serve!


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Is this Product good? ::: Secret to make KFC Chicken Nuggets!

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Mine & dear’s love KFC Chicken Nuggets and sometimes go gaga over them & just order 20s + 6s for our dinner instead of going for their Dinner Plate or Snack Plate. You know how expensive it is, right?

I remember the last time I had KFC Chicken nuggets, when dear’s sister brought back a Kid’s Meal – Chicken Nuggets… It tasted “yucks” changed… Since then I have not eat KFC Chicken Nuggets.

Now I found the recipe, that we both do agree it tasted pretty like the KFC Chicken Nuggets!



What you Need… only 3 things…
1. 350g Chicken Breast
2. 500ml Cooking Oil
3. And the secret is this! NAGO’s Hot & Spicy Kentucky Tepung Perasa Serbaguna

There are plenty on the rack which I do not remember when I’m small and shopping with mommy, I only remember there is only ONE brand… so let me try them one by one… for now we are trying this!



Cooking Time~
Step 1: Slice the Chicken Breast 8mm thick. (I don’t really care about the weird shape! XD )
Step 2: Pour the NAGO’s Hot & Spicy Kentucky Flour in a bowl.
Step 3: Place the Sliced Chicken Breast in the bowl and make sure they’re dusted all over and then give it a little shake to let the loose flour drop off and place it on a fresh plate.
Step 4: Heat Cooking Oil till chopstick have bubbles then it’s at the right heat.
Step 5: One by One place the Chicken in. Do not crowd the pot. Do not put it too close to each other so it won’t stick. Put in for 2mins & take it out placing it on a kitchen towel to drain. Place it nicely batch by batch, part by part.
Step 6: Do it till all are cooked. – WAIT WAIT…IT’S NOT DONE YET….
Step 7: Replace batch 1 back into the cooking oil for another 1min. This will create a crispy think layer on the Chicken Nuggets!
Step 8: When all is done is done! Let it rest for 5mins before serving..with or without Tomato and Chilli Sauce.



Prefect for Party and Perfect for any occasions ~ Why buy instant nuggets when these are more healthy!

The slight spiciness is perfect for me but sorry for all of you chilli lovers & expects your nuggets to be spicy base on the box advertisement...

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Appetizer Exploration ::: Deep-Fried Dumplings / 水餃 / Shuigao

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Another great Appetizer or snack whenever wherever.. ^^



For the filling you can choose to use either fillings in our previous recipe posts.

Chicken Filled Dumplings
Pork Filled Dumplings

Remember that for deep fried you would love to actually put lesser fillings then the Soup Dumplings.
1.5 teaspoons for Soup Dumplings : 3/4 teaspoon for Deep Fried.

Heat Cooking Oil till ready: it bubbles when you place the chopstick in...
Place in the dumplings and turn it when the side down is golden. Both sides golden, you may take out and place it on the kitchen towel to drain the leftover oil. Let it rest for 5mins. And serve with Sweet Thai Chilli Sauce!

Let my introduce you to my favorite Sweet Thai Chilli Sauce... Head out to find it... it's can be a dip for all types of deep fried dishes. Here is how the bottle looks like.



Enjoy!

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Deep-Fry Exploration ::: Fried Crispy Chicken Skin

Sometimes sinful food comes to mind.
Sometimes it gets worst when you can't really find it anywhere to satisfy your cravings.
Sometimes when you order it seems the price is so expensive.
Sometimes you just wonder if you can actually cook it yourself!

Here is my attempt to do something that is pretty popular in Japan & also Taiwan dishes... "Fried Crispy Chicken Skin" Between, I spot that Sushi Tei do have them once and a while, with limited servings. **sad**



Ingredients:::
1 cup of Chicken Skin
1 teaspoon of table Salt
1 teaspoon of Grounded White Pepper

Steps:::
1. Defrost the full cup of Chicken Skin, beware as it takes around 5-6hours.

2. Run them over tap water to give it all another rinse.

3. Pat dry with kitchen towel then lay them flat on an oven rack to dry them a little more for about 30mins.

4.Mixed Salt and Ground Pepper up before gently rubbing them on one side of the skin.

5.Heat oil to 325°-375° (Medium to Medium High). Put keep it throughout frying process. Don’t crowd your pan it will cause the heat level to drop significantly.

6.Deep Fried the seasoned chicken skin until it is golden brown.

7.Scoop them up with the deep frying strainer and place it on kitchen towel.

8.When cooled, keep it in the air tight container, it can be kept for a few days outside and probably longer when it is kept in the fridge!


You know what... I would suggest to add
2 tablespoons of Cornflour
and mix all in a zip seal bag before adding in the chicken strips and shake again!.
Also, slice them into about 2cm wide strips!

Will try this again with these 2 above suggestions... ^^

Wondering how i get so much Chicken Skins?!?!?!?! I actually have been peeling off, cleaning and washing all my chicken skins, then keep them stored them up in the freezer.

****Crunch Crunch Crunch!!!****

There are actually ways to use them in your dishes. I love mine porridge and stir-fry vegetables top with chicken skin strips.

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Jokes On / April Fools Exploration ::: McD mini Hamburger & Cinnamon Fries

April Fool happens only onces a year...where you can actually play a joke on anyone or everyone making them believe it & at the end they receive a surprise "April Fools'" no one can actually be angry with you!!! Here is something interesting about April Fools' Day all around the world.

On a April Fool eve mood, I planned out Dear's surprise as his arrival back in KL that falls nicely on April Fools' Day, "Mc Donald's" Hamburger set meal. Didn't really went well as it was too last minute & Dear was actually craving for maggie mee rather then mcD. :(



My prank wasn't as real & funny as Dear's sister Su-Ann, where she actually asked around the house "anyone wanna buy anything. i'm going to South City Plaza." then she and Su-San headed out with her mom's car. Suddenly out of the blue, she called her mom telling her she is an accident, the guy banged her when she was reversing. With that Dear was sent out to check out and resolve the problem. Shortly after Dear went out she called her mom again! Since i was there observing without knowing it was a joke. Aunty's face was extremely serious and agitated. After a while i receive a Whatapps msg that it's a April Fools' joke that Su-Ann is playing on Aunty! That's when i know it's a joke. S-Ann called about 2-3 times with her mom explaining to her that Big Bro is on his way to help. To have her revenge on her mom, she actually wants her to come out immediately that Uncle (her daddy) need to come in the scene to bring Aunty out to get her. Boo!!! "April Fools'...." Su-Lynn & I can actually hear them laughing all the way in. **extreme prefect way of fooling a person**

Continue on this exploration of mine...

Let's start with the Hamburger. This involves no cooking nor baking... It is just creativity & having tons of fun making these adorable mini burgers which not only can be made for April Fools, it can also be made to serve as dessert for Parties or BBQ Gatherings. I have left some extremely important best suggestions for greater taste & better outlook beside the ingredients.





Ingredients Needed:
2 tablespoons of Shred Coconut
1/2 teaspoon of Green food Coloring
1 small transparent plastic bag
1 teaspoon of Warm Jam Spread
1/2 teaspoon of Sesame Seeds
Red Frosting **self made / ready bought from supermarkets**
Yellow Frosting **self made / ready bought from supermarkets**

These two ingredients need to match in size:::
2 packets of Mini Chipsmore Cookie **Best is Butter Cookies/Vanilla Waffle Cookies**
Mc Vitie's Mini Short Cakes with Milk Chocolate **Best is Round Mint Chocolate**

Step 1: Preparation for "lettuces". Place the Shred Coconut in the plastic bag and add the Green Food Coloring little by little after shaking them till even out!


Step 2: Preparation of the top bread. Take a Mini Cookie and spread it with the warm jam prepared. Sprinkle Sesame Seeds on top immediately so that it can stick.


Step 3: Assembling the Hamburger! Take a upside down Mini Cookie put a little Red Frosting as Tomato Sauce and also Yellow Frosting as Cheese!


Step 4: Place the Chocolate Petty on top.


Step 5: Press more little Red Frosting as Tomato Sauce and also Yellow Frosting as Cheese! Then sprinkle with "Vegetables" the Green Coconut Shred.



Steop 6: This time 2-3 drips of Red & Yellow Frosting only before you cover them with the "top bread". You're DONE!!!


Next is the Cinnamon "Fries".




Ingredients Needed:
Vegetable Oil to deep fry 1 inch deep of your pan
White Bread
1/2 cup of Sugar
2 tablespoons of Cinnamon Powder

Step 1: Heat 1 inch of vegetable oil to 365 degrees F in deep skillet.

Step 2: Mix Sugar and Cinnamon Powder on a plate.

Step 3: Cut white bread into sticks and fry until golden, about 1 minute.



Step 4: Drain on paper towels or rack, then roll in the cinnamon-sugar while still hot. Note: Beware of over dosage of cinnamon-sugar..


Step 5: can be serve with warm strawberry jelly as ketchup.

Packaging is as truthful & important. I dropped by McD to have my lunch there. emptying the French Fries and Nugget box and fill them with Mini Hamburgers and Cinnamon Stick. Of course not to forget that McD drink makes a set & kept my drink fresh and un-drank. Arranged and packed nicely in a McD paper bag!



There you go... Professionally Real enough to Prank your family or friends or colleagues! hehe~

Have fun!

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