Text 29005, 105 rader
Skriven 2009-09-23 23:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: CHICKEN FEET  90922
===========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> I have waited for simply eons for the local mangoes to come into
 JW> season but lost patience after a while.

 GJ> Not enough eons!

It's been 55 million years since the last time.

 GJ> Wait for [...] global warming
 GJ> watching the bikini babes

We have those already. We are a hardy breed.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Pajeon, Korean Scallion Pancake
Categories: Korean, Appetizers, Pancakes
  Servings: 2

           FOR THE PANCAKE:
    1/2 c  all-purpose flour
    1/2 c  ice-cold water
    1/2 ts salt
      1 lg egg, lightly beaten
      1 bn scallions, cut into
      3    inch lengths
      1 tb soy sauce
           Korean dried red pepper
           flakes or powder
           FOR THE DIPPING SAUCE:
    1/4 c  soy sauce
    1/2 TB vinegar (distilled white)
      1    stalk scallion, minced
      1    clove garlic, minced
    1/2 ts Korean dried hot chili
           pepper flakes or powder
    1/2 ts sugar
      1 ts sesame oil

Banchan (or Panchan) are those sundry little tastes and bites that
complement the meat in Korean barbecue. Pajeon is a common panchan,
a simple egg-and-flour pancake served with a wonderful dipping
sauce. The traditional ingredient is scallion, though lots of other
vegetables will make their way into recipes such as zucchini or even
seafood. They should be crisp on the outside especially along the
edges, soft and slightly gummy in the center.

The first step is to soften up the scallions in a little neutral
oil, which sweetens them up. Canola or vegetable oil, rather than
olive oil, is the best choice. In the meantime, combine the flour,
salt, and water in a bowl and whisk them together thoroughly.

Once the scallions are getting soft, add the soy sauce to the pan,
which should be quickly absorbed into the scallions. Then the batter
gets poured into the pan.

Shake the pan around to distribute it, and continue cooking over
medium-high heat. The batter will slightly brown on the bottom and
begin to set.

At this point, add the beaten egg and tilt the pan every which way
to spread it out, and top with the korean red pepper, in our case,
powder form. We kept spreading the egg out, lifting the edges of the
pancake like an omelette to let egg run past the edges.

Once the egg is nicely spread out, flip the pancake. Easier said
than done -- best thing to do is loosen it fully with a wide spatula
until you know no part of the underside is going to stick. It should
slide around easily as you shake the pan.

Then, go with a big flip motion, guiding it with a spatula as
needed.

(You can also put an inverted dinner plate over the pan, turn the
skillet over onto the plate (the cooked side of the pancake will be
facing up, sitting on the plate), then slide it off the plate back
into the pan.)

Cook for an additional couple minutes until the egg is crisp.

It tastes best at room temperature, so this can easily be made ahead
of time. Serve with the ingredients for the dipping sauce whisked
together.

Adapted from David Lebovitz and Trifood.com

by Blake Royer 
             
  From: Http://Thepauperedchef.Com      
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... TAXES are the crack of politicians.

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