The Cinematic Orchestra feat. Patrick Watson - To Build a Home
Kimchi Pancakes, two ways.
A few days ago I must be possessed by the kimchi spirit because I made a buckload of kimchi. We’re talking two heads of Napa cabbage and three cups of gochugaru - ye much:
And now I’ve been challenged by the sister to eat kimchi for the rest of the month which in comparison should be a breeze than trying to eat daal for a whole month. I’ve got nothing against daal, but the lack of texture did make for a swift surrender.
I slightly modified the recipes from the great Korean food goddess with multicolored wigs, Maangchi. I watched the recipe video for this and got to the part where she was cutting the onion
and had a nasty flashback when I myself did the same thing and, um, forgot to move my thumb resulting in one of the worst cuts in the history of my kitchen escapades (worst than the time I cut myself with a serrated knife - them teeth!). So yeah, moral of the story - watch out for them appendages and thou shalt be rewarded with delicious, crispy and tangy pancakes. I served these with the onion pickles I made yesterday and used the pickling juice as the dipping sauce. To make the pickled onion, roughly chop a large onion and boil 1/3 cup each of vinegar, sugar and soy sauce. Put the onion in a jar and pour the boiled pickling juice over it and put the lid on. Leave at room temperature for a day before refrigerating until ready to use.
CHOPPED KIMCHI PANCAKES:
[ 1 cup chopped kimchi + 2 tablespoon chopped onion + 1/4 cup water + 3 tablespoon kimchi juice + 1/4 cup flour all purpose flour + 1/4 cup rice flour (can be substituted with all purpose flour) + 1 tablespoon chopped green onion + 1 Korean green chili pepper, chopped + 1 teaspoon sugar + 1 teaspoon salt + vegetable oil ]
Mix all the ingredients except the vegetable oil in a bowl, mix until combined.
Now you can choose to either make one huge pancake or several little ones. I went with the latter. If you’re going for big, then depending on the size of your skillet, heat enough oil to cover the entire surface (about 1-2 tablespoon) over medium-high heat.
When the oil is hot, put enough batter to cover the entire surface for a pancake about 1/2 inch thick. Use a spatula to spread the batter evenly.
If you’re going for smaller ones, also heat up enough oil to cover the skillet, and drop 1 tablespoon of batter for each pancakes.
Cook for 1 minute and check if the bottom has crisped up. Flip the pancake over to cook the other side. Add a bit more oil if it’s not getting crispy enough. Cook for an additional 2 minutes and flip again if necessary. Take off the heat and serve with pickled onions.
The next kimchi pancake makes use of whole leaves of kimchi and stuffing it with a mixture of meat and tofu. I’m actually stuffing mine with a mixture of mushroom, shrimp and tofu because it has been a continuous downpour since last night here and I really can’t be bothered to drive my recently washed car through muddy puddles to go grocery shopping. You can use minced pork, chicken, beef or shrimp. Or a mixture of them - the more the merrier.
STUFFED WHOLE LEAVES KIMCHI PANCAKES:
[ 6 kimchi leaves, about 6-7 inch long, more if needed + 2 tablespoon chopped shiitake mushroom + 3 tablespoon minced shrimp (can also use pork, chicken, beef etc) + 2 chopped tablespoon tofu + 1 teaspoon sesame oil + 1/4 teaspoon salt + 1 teaspoon black pepper + 1 egg, beaten with 1 tablespoon kimchi juice + 1/2 cup all purpose flour + vegetable oil ]
Combine the mushroom, tofu, the onions, sesame oil and seasoning in a bowl. Mix well to combine.
Set up a shallow plate each for the beaten egg and flour.
Take the kimchi leaves and dab in the flour until well covered. Take a kimchi leaf and try to fit as much filling as you can along the length, but not overdoing it. Do the same to the rest of the leaves. If you’ve got some stuffing leftover, simply grab another kimchi leaf and repeat.
Heat enough oil in a skillet to shallow fry. Gently roll the stuffed leaves in the flour and then in the beaten egg.
Fry with the stuffing side down. Cook for 1-2 minutes and flip, cooking another minute on the other side.
Cut into bite size pieces and serve with some pickled onions.
Made some onion jang ah jji to serve with the recipe post tomorrow. It involves buckloads of kimchi, a bit of meat and a bit of tofu.
*Kimchi fun fact: Kimchi made without green onion, garlic or ginger inhibited the growth of S. typhimurium, but not the bacteria E. coli and S. sonnei. However, Kimchi without red pepper powder do not inhibit the growth of all tested pathogens. All ingredients of Kimchi did not inhibit the growth of L. plantarum and L. mesenteroides.This suggests that Kimchi ingredients can synergistically inhibit the growth of pathogens and Kimchi may be a selective medium for lactic acid bacteria.
Orange you glad I read food research journals?
This is a food and lifestyle story we did for Kinfolk Magazine with our friends who live in Point Reyes and who own the fermented food company Wild West Ferments. They really do cook meals over the hearth fireplace in the living room of their cabin. It was a wonderful day photographing them mushroom foraging and cooking a beautiful meal.
Photos by Trinette Reed + Chris Gramly
Wednesday is favorite Tumblog day.
Making Pineapple Fried Rice
I think pineapple fried rice is all about preferences. If you like your sweet,sour and savoury combo, then by all means go all out on the pineapple. Cut it to sizeable chunks and grill them before tossing into the rice. If you’re more like me, who’s been slightly traumatized from a wedding event eons ago where my mother tried to feed me a chili-spiked pineapple dish along with rendang rice, you might prefer a more subtle approach and finely dice them.
Another preference. Wok or skillet.
If you have a wok in your possession, then I say bust it out. There isn’t any way to describe how much better it is to cook a stir fry in a large wok. I mean, look at it.
So majestic. And the only thing to pair with it is the foot-long spatula. You’ll walk out of the kitchen feeling like a new
man woman. Okay maybe not, but the feeling is close.
And last but not least - where to serve the fried rice. A hollowed out pineapple is a bit more work, what with getting out the paring knife and scoring the flesh out, but it does make it look pretty awesome.
PINEAPPLE FRIED RICE:
[ 3 tablespoon vegetable oil + 1/2 cup diced carrots + 1/2 cup diced red bell peppers + 1/2 cup diced onion + 2/3 cup diced pineapple (you can use canned ones) + 3 garlic cloves, minced + 1/2 tablespoon grated fresh ginger + 1/4 cup chopped green onions + 4 cups cooked white rice (preferably long grain and a day old) + 3 eggs + 1/2 cup chopped basil leaves (Thai basil, preferably, but Italian is okay too) + 2 tablespoon soy sauce + 1 tablespoon oyster sauce + 1/2 tablespoon sesame oil + 1 tablespoon pineapple juice ] OPTIONAL: Fried egg + fried shallots for garnish
To make the sauce, combine the soy sauce, oyster sauce, sesame oil and pineapple juice in a bowl. Mix well and set aside.
If you haven’t got a wok, then in a large heavy skillet heat 1 tablespoon of oil over medium high heat. Add carrots, red bell pepper and onion and saute for 4-5 minutes. Stir constantly until the vegetables are tender and lightly browned. Transfer to a mixing bowl.
Add diced pineapple and saute while stirring frequently until golden brown in spots. Transfer to the mixing bowl along with the other vegetables.
Heat the remaining 2 tablespoon of oil. Add the garlic, ginger and green onion and saute until fragrant. Add the rice and use the spatula to break up the clumps. Toss to coat the rice evenly with oil and garlic.
Push the rice to one side of the skillet and crack in the eggs to the center. Stir quickly to scramble them and push the rice back in and stir to incorporate. Pour in the sauce and toss well. Season to taste, adding more soy sauce if needed.
Add in the sauteed vegetables and toss everything together. Add in the chopped basil and stir until the basil leaves just starts to wilt.
Serve inside a hollowed out pineapple or plates. Top with a fried egg, fried shallots and more chopped green onions.
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