Sunday, June 2, 2013

KOREAN PANCAKE / PAJEON

2/6/2013 ...hoyeeee akhirnyer terjumpa resipi korea pankek niii online...apa lagi terus cubaa...allahamdulliah anak & suami sgt sukanyer... omak menderhaka skit dgn resipi ni...so ikut suka omak jerrrrr ....

resipi omak...

tpg gamdum (gamdum biasa jer beli kat kedai bakery yg xde cap tapi dia tulis plain flour)
secubit garam
secubit stok bilis
sedikit baking powder
blender bawang besar
telor
sedikit minyak zaitun /apa2 minyak pom boleh :D (masukan dlm adunan)
cincang udang kecit (saiz udang yg di masak dlm sayur tu)
daun kucai & bawang separuh potong pendek (campur dlm adunan) separuh potong panjang letak atas penkek
bancuh dgn semua sekali...jgn pekat sangat...

utk sos tu ..

omak guna kicap faezah (masin manis) + sos cili thailand (org buat cicah keropok tu) + sos cili kimbol + limau nipis + tabur bijan + cili padi + campur air masak skit sbb xnak kasi cair :D....allahamdulliahhh sedap rupanyer sos niii....



resipi ni sebagai panduan...


KOREAN PANCAKE / PAJEON

INGREDIENTS
2 cups all-purpose flour, sifted
2 whole eggs, beaten
1 1/2 cups of water, approximately
1 whole bunch of green onions, half of them thinly sliced, the other part sliced thinly lengthwise
1 shallot, minced
150 fresh shrimps chopped
pinch of salt
1/3 cup of canola oil

Ingredients for Dipping Sauce:
·    1 lime, juiced
·    1 shallot, minced
·    2 tbsp white vinegar
·    1/2 cup of soy sauce
·    3 Thai Bird’s Eye Chilies, smashed
1.            Begin by adding everything but the oil, green onions, and shallots to a mixing bowl. Mix really well until you have a light pancake batter. The goal is to not have a thick batter, almost like a crepe batter, if you have ever made those.
2.            Fold in the green onions, shrimps and shallots, mixing along the way, then let the batter sit, at room temperature, for about ten minutes.
3.            During this time, make the sauce. Combine all of your ingredients, mix well, and set aside.
4.            When you are ready to cook the pancakes, heat a large skillet on medium heat. Add enough oil to coat the bottom of the pan.
5.            Ladle on the pancake batter, enough to almost fill the pan. Let these cook for about 4-5 minutes on each side. When the pancake is cooked on the bottom side, much like you would check for a classic, American pancake, flip, and cook on the other side for the additional amount of time.
6.            When the pancake is cooked, remove and place on a paper towel lined plate.
7.            Repeat, until the pancakes are cooked.

Pancake ini cukup terkenal diKorea, kalau di sini rasanya sama macam cucur udang, ezanya cuma ianya dimasak cara pancake, leper, malah tidak terhad dari segi bentuknya samada sebesar pizza mahupun sebesar pancake. Pancake ini kaya dengan daun awang ataupun kucai. Biasanya dicicah dengan kuah kicap campur dengan cili padi.

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