Korean Seafood Pancake

Nowadays I watched a lot of Kdrama. Few of  the dramas talk about Korean food.I find Korean food are quite easy and simple to make,not to said it's healthy and light.The only tendentiously down side of Korean food is preparing "banchan" which is side dishes that needed time to clean,cut,slice,marinate and storing before it's can use.I still have 1/2 pack of leftover Korean pancake flour.Looking at my fridge I still have some vegetables which is suitable to make this type of pancake.Why not? It's been awhile since I make this snack for lunch.

Ingredients:
Batter:
2 cups Korean pancake flour mixture(any brand)
200 ml water or more
1 large egg
1 dash of salt

1 large white squid(clean and cut strip)
100 gm small shrimp,clean and peeled

Vegetables:
1 large onion,peeled and slice thin
1 large carrot,peeled and shredded
2 handful of mung bean sprout,clean
2 stalks scallion,cut 2 inches each

some corn oil

sweet chili sauce on side for dipping

Method:

1:Sieve the pancake mixture in a mixing bowl.Combine eggs,water and salt,mix well with hand or whisker.
2:Add in cut vegetables ,squid and shrimp into the batter,mix well.Heat a  8-10 inch pan or skillet with a few drop of oil at medium high heat.
3:Use a soup ladle to scoop a scoop of batter onto the heated pan.Slowly move the pan to spread the batter evenly into circle shape.pan-fry both side until golden brown,about 5-8 minutes.
4:Remove pancake from pan to a dish.Serve warm with chili sauce or any of your favorite dip.

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Stir-fry Three Kind Vegetables with Minced Chicken in Oyster Sauce

Eating vegetables daily is good for our body .All the greens lefty vegetables or any vegetables are very healthy and good for our diet.Of course,when we eating the same kind of greens or vegetables everyday,we will get bored and lost the appetite.My mom taught me her secret skill of cooking green soft,tender and silky veggies is to use some hot water and cover the wok with lid for 30 seconds to 1 minute then dish out.The veggies is not only tender but the texture is so silky soft.I even brought the whole set of Chinese wok with the lid back from Malaysia.So in order for Mishu to eat veggies everyday,I tried to be creative.Beside that I also want to make the veggies to taste delicious and tasty.

Ingredients:

300 gm of snow pea,remove both ends tip

1 can sweet corn,remove water

3-4 ribs celery,slice and washed

200 gm minced chicken

3 cloves fresh garlic,peeled and minced

Seasoning:

1 tbsp chicken bouillon powder

2 tbsp fish oil

1 tbsp oyster sauce

3 tbsp corn oil

Method:

1:Heat wok with oil at medium high heat.Add in garlic ,stir for 30 seconds then add in minced chicken.Keep stirring for 1 minute.

2:Add in celery,corn,snow pea and seasoning.Use wok's lid to cover the wok for 1 minute.Remove the lid,use spatula to stir all the ingredients well.(Do not need water) Check the seasoning.

3:Dish out and serve warm.(Do not over cooked the veggies)

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Homemade Sao Rou (Crispy Crackling Pork Belly)脆皮燒肉

We like crispy crackling pork belly even though we know eating this type of fatty greasy meat is not good to our body. But eating this fatty and greasy meat once a while is okay better than not eating at all,I think.Puerto Rico or hispanic also love this type of crackling pork but their seasoning are different from the Chinese crackling pork belly.I adapted this recipe from Agnes Chang "Let's Eat!!" If you live far away from Chinatown or not easy to get crackling pork belly at your community,making yours own at home is not really hard at all.Enjoy!!

Ingredients:

3-4 pounds of pork belly with skin(whole piece)

1-2 liter water for boiling

Marinade Mix:

3-4 pieces fermented bean curd (nam yee),mashed

1 tsp five spice powder

2 tbsp minced fresh garlic

1 tsp ground white pepper

For rubbing the skin:

1/4 cup white vinegar

3-4 tbsp coarse sea salt

Method:

1:Boil water in a stock pot at high heat ,when water rolling boil place pork belly skin side down into the water.Lower the heat to simmer for 10 minutes.Turn off the heat and leave it to soak for 15 minutes to stable the shape.Dish out and drain.Wipe the meat with paper towel dry.

2:Score meat side and rub marinade all over the meat.Turn meat over,rub vinegar followed by seasalt onto the skin.

3:Use a pin holder or any sharp object or fork to poke the skin all over so it's can crack beautifully during roasting or grilling.

4:Use a piece of aluminum foil to wrap up the meat side,leaving the skin side up and uncovered.Keep it overnight in the fridge to dry up the skin.

5:Preheat oven at 350 F(adjust the temperature according to your own oven or broiler,I set my broiler at low setting)remove aluminum foil and place it on the tray.Brush skin with some oil.Place pork belly on the rack with skin side up and roast for 30 minutes.Then increase the heat to 400F and continue to roast till the skin crackles,about 20-25 minutes.(I broil each side of the meat for 20 minutes and then turn to another side for another 20 minutes)The skin should be golden brown at this stage.If there are any charred parts,scrape off using sharp knife.

6:Remove meat from broiler,leave it to cool down.Chop it up using a very sharp knife or chopper.Serve with chili sauce or soy sauce.

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Shredded Jicama and Carrot with Chicken and Dried Shrimp (Ju Hu Char Dried Shrimp Version)

"Ju Hu Char" is a popular authentic Nyonya Penang dish which many Chinese family will cook this dish for any of their festive season.I remember growing up eating this dish on every Chinese festivals like Ching Ming(sweep tomb day),ancestors anniversary,eve of Chinese New Year and etc..Since I don't have "Ju hu" in Hokkian (dried cuttlefish), I replaced with dried shrimp which is almost the same flavor.This dish is not only delicious but healthy with minimal ingredients and seasoning.

Ingredients:

1 large or 2 small jicama,peeled and shredded

1 large carrot,peeled and shredded (soaked in cold water before drained)

4-5 cloves garlic,peeled and minced

3 chicken tender,cut small

50 gm dried shrimp,washed and soaked

3 tbsp vegetable oil

Seasoning:

1 tbsp chicken bouillon powder

1 tbsp sea salt or to taste

1 tbsp ground white pepper

Wrapping:

1 head of lettuce (boston ,iceberg or green lettuce) washed and drained

sambal belacan (fresh red long chili,dried shrimp paste and lime juice)

or Sriracha chili sauce *optional*

Method:

1:Heat wok with vegetable oil with garlic at medium heat.Saute for 30 seconds,then add in dried shrimp,stir well for 1 minute.

2:Add in chicken tender,cook for 30 seconds,toss in shredded jicama and carrot.Stir-fry with spatula well.

3:Add in seasalt,chicken bouillon powder and ground white pepper into the ingredients,stir well for 10 minutes.

4:Check the seasoning.Dish out and serve with lettuce and sambal sauce or chili sauce.

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Pineapple Tart (Gong Xi Fa Cai)

First of all, I would like to wish all my dear Chinese readers a very Happy and Prosperous Lunar New Year of Wooden Horse! May this coming new year bring good health, good luck and much happiness throughout the year.Gong Xi Fa Zai!! 新年快乐!! 恭喜发财!!

As usual for Chinese New Year, I will bake few type of Chinese New Year cookies for fun.One of the cookies I love to bake is Pineapple tart with various shape..Pineapple tart is not only taste delicious but it's also a symbol of good luck!!

Ingredients:

Dough:

2 stick/226 gm unsalted butter - room temperature

5 tbsp sugar

1 egg yolk

2 1/2 cups all purpose flour (sieve)

2 tbsp corn flour

2 1/2 tbsp custard powder (I run out of custard powder so I replace with extra milk powder

2 tbsp milk powder

1 tsp essence vanilla

Pineapple Filling:

2 pineapple,removed skin ,center hard stem and brown eyes,cut small before blended in food processor or grated( mine in food processor is faster method )

2 cups sugar or more(depend on your taste bud)

a drop of pineapple essence *optional*

Method:

For the Filling:

1:Remove pineapple skin,the hard center stem and brown eyes before cut small.Then use food processor to blend until fine,about 1 min.

2:Pour the pineapple mixture into a medium stock pot with sugar at medium heat.Keep stirring until the mixture become dry and gooey,about 45 minutes to an hour.Cool completely before used.Can be prepared a week in advance,keep in fridge.

Dough:

1.Combine butter and and sugar in a large mixing bowl,beat until light and fluffy.

2. Add egg yolk and vanilla. Beat well.

3. Sift salt, flour,custard powder,cornstarch and milk powder. Mix flour mixture into the butter until it form a smooth dough.

4. Remove and let the dough rest for half an hour.

5. Roll out the dough about 1/2 inch thick and cut into shape with a pineapple tart mould.If you want to shape porcupine,check it here: pineapple-shaped-tart.

Fill the center of tart with some pineapple jam. Repeat until the dough is finish.

6. Bake the tarts in a pre-heated 350 degree F until golden brown. This might take about 15 - 20 mines. Cool tarts on rack before storing it.

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