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Monday, April 25, 2011

GOOD MORNING MALAYSIA TODAY BREAKFAST MENU: HAEMUL PA JEON AKA KOREAN PANCAKE


Good Morning Malaysia, it's Monday and everyone has to be back to the office.So let's start the day with Korean favorite Pajeon. Pajeon is a Korean savoury pancake serve with soya sauce and vinergar dipping sauce . Pajeon is a variety of jeon with green onions as its prominent ingredient. Pa literally means green onion in Korean. It is a pancake-like Korean dish made from a batter of eggs, flour, green onions and other additional ingredients depending on the variety. Beef, pork, kimchi, shellfish and other seafood are mostly used. Pajeon is usually recognizable by the highly visible green onions. It is similar to a Chinese Green onion pancake in appearance but is less dense in texture and not made from a dough. 

Unlike American pancakes, which are fluffy and usually topped with fruit or syrup, Korean pancakes are crispy on the outside, soft and tender on the inside, and packed with delicious morsels of seafood and vegetables. It's yummy, on the outside it looks like Malaysia Telur Dadar ( Egg Omelette) and on the inside it tastes like our Cucur Udang (Prawn Fritters). This morning I made Haemul Pajeon aka Seafood Pajeon and Vegetables. For the seafood I added in shrimps and crab sticks and for the vegetables of coarse the green onion and shredded carrot dip with chili sauce. This is my first attempt and I am trying to perfect the batter. I understand there is a special mixture for this pancake in Korean market and it was marvelous and made your pancake superb. If I have the chance I will buy this mixture and will make pajeon again. Again for the next pajeon I will make it a pancake size so that my children won't mistaken it with omelette and will try to do the soya sauce and vinegar dipping sauce. So ENJOY my Korean Seafood Pancake - Hameul Pajeon.
INGREDIENTS
1 1/2 C all-purpose flour / 1 1/2 cawan tepung
1/2 C rice flour / 1/2 cawan tepung beras
2 C water / 2 cawan air
1 egg / 1 biji telur
1/2 tsp kosher salt
8 oz chopped seafood mix or shrimp, peeled, deveined, and chopped
5 crab sticks diced
1 carrot, grated
1 zucchini, grated
3 green onions, thinly sliced
or substitute a handful of Chinese chives cut into 2 inches

In a large bowl add the all-purpose flour, rice flour, and salt. Whisk to combine. Add the egg and start with 1 1/2 cups of water. Whisk until smooth. If the batter is looking too thick, add a little more water. The consistency should be like heavy cream, not too watery. Add in the chopped seafood (if using), grated vegetables, and green onions or chives.

Heat a tablespoon and half of vegetable oil in a nonstick or cast iron skillet over medium high heat. Use plenty of oil, enough oil to cover the bottom of the pan, for a crispy pancake. Ladle one third of the mixture into the pan and spread it evenly in the pan. Cook until the bottom is crisp and golden brown. Flip and cook on the second side until crisp and golden brown. Repeat with the rest of the batter.


Cut the pancakes into 8 wedges and serve with dipping sauce.


For the spicy dipping sauce,  mix equal parts chili sauce (sambal oelek) with soy paste which is like a thickened soy sauce, Kim Lan makes our favorite. A more appropriate chili sauce would be gochujang (Korean chili bean paste, the Chinese equivalent is dou ban jiang). Adjust the spiciness according to your own tastes.
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Anda tidak salah pandang, ya inilah rupanya pankek Korea. Macam Telur Dadar tapi rasanya macam Cucur Udang. Unikkan. Ini cubaan pertama setelah membuat kajian mengenainya. Sedap tapi saya agak kurang puas hati dengan adunannya.. Katanya ada tepung khas yang dijual di Korean Market untuk membuat pankek ini. Memang akan jadi , kita cuma perlu masukkan bahan yang kita suka aje. Pajeon ini macam pankek lain ada berbagai jenis, yang ini saya gunakan seafood untuk itu nama resipi ini ialah Hameul Paejon. Ada yang menggunakan sayur, cendawan, ayam, daging dan sebagainya, semuanya bergantung kepada selera. Sedap dimakan bersama sos kicap dan cuka, tapi saya pakai cili sos aje. Sedap, dan anak-anak suka, jika ada kesempatan di lain hari saya akan membuatnya dengan saiz pankek biasa, lebih comel dan mudah dan jika berkesempatan ingin mencari tepung pankek ini dan hiasan yang selalu digunakan oleh orang Korean untuk pancake ini iaitu Golden Thread, Insyallah.
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Next Post - Sunday Lunch Menu
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2 comments:

cik cek said...

Menarik....

BudakBosan said...

selalu mkn ni kat restoran korea je..mmg rase mcm jemput2 je tapi bentuk cam piza..hihi..best2

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