DAKGANGJEONG - KOREAN SWEET CRISPY STICKY CHICKEN

Kalau kita fikirkan cili padi kita dah cukup pedas, masakan Korea tidak kurang hebat dengan kepedasannya. Ayam Goreng ini adalah versi sticky chicken cara Korea. Sedap buat ratah-ratah atau makan dengan nasi. Resipinya saya ambil dari majalah wanita

Ayam Goreng Korea

Yield: - lebih kurang 5 orang makan

Ayam goreng cara Korea yang popular ranggup pedas dan sedap

• 16 ketul ayam bahagian kepak
• 1 sudu kecil garam
• Secubit lada hitam
• 1/2 sudu kecil halia parut
• 1/2 cawan tepung jagung
• Minyak untuk menggoreng (kira-kira 5 hingga 6 cawan)

Ini bahagian yang penting untuk menyediakan sos pedas Korea:

• 2 sudu besar bawang parut
• 1 sudu besar bawang putih cincang
• 1 sudu kecil halia parut
• 1 sudu besar kicap
• 4 sudu besar cuka kurma
• 2 – 3 sudu besar sos pedas (jenama Frank Original)
• 4 sudu besar sos cili atau sos tomato (jenama Heinz)
• 2 sudu besar sos gochujang
• 2 sudu besar sirap jagung atau madu
• 1 sudu besar gula (atau lebih untuk rasa)
• 1/2 sudu kecil dijon mustard
• 1 sudu kecil minyak bijan

Bahan hiasan:

1/2 sudu kecil biji bijan

Cara membuat:

1. Mula-mula campurkan ayam dengan garam, lada dan halia. Perap selama 20 hingga 30 minit.
2. Panaskan kuali dengan api yang kecil. Tambah 1 sudu besar minyak masak dan kemudian bawang, bawang putih dan halia. Kacau selama satu minit sehingga wangi. Tambah semua bahan sos yang lain dan kacau rata. Masak hingga pekat kira-kira 4 hingga 5 minit. Matikan api.
3. Buang mana-mana air yang berlebihan dari ayam yang diperap. Gaul ayam dengan tepung jagung hingga sama rata.
4. Tambah minyak ke dalam kuali untuk deep fry. Panaskan minyak kepada 320 ° F. Masukkan ayam ke dalam minyak, satu bahagian pada satu masa. Gorengkan dalam dua kelompok. Masak hingga warna keemasan, kira-kira 5-7 minit, bergantung kepada saiz ayam.
5. Panaskan minyak hingga 370 ° F. Masukkan ayam dan goreng lagi selama 2 hingga 3 minit sehingga keemasan. Letakkan di atas penapis untuk tos minyak.
6. Panaskan sos dengan api kecil. Masukkan ayam dan kacau sama rata, pastikan semua disalut dengan sos pedas. Taburkan dengan bijan.

RECIPE SOURCE:  PATYSKITCHEN. BLOGSPOT.COM

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PA-JEON KOREAN TRADITIONAL SAVOURY PANCAKE

Sesekali ubah selera sarapan pagi. Pa-jeon adalah lempeng Korea yang selalu dihidangkan sebagai sarapan pagi. Kalau dilihat pada bahan lebih kurang cucoq udang kita cuma ianya disediakan secara lempeng. Banyak menggunakan daun bawang dan kucai dan jika suka boleh diletakan ramuan seafood sedikit. Saya letakkan udng hidup cincang sedikit. Pa-jeon ini disajikan bersama sos kicap saya ubah suaikan sedikit mengikut selera Melayu sengan memasukkan hirisan cili padi.

Shrimp Chives Pa-jeon

2 cups all-purpose flour

2 eggs, lightly beaten

1 tablespoon canola or other neutral oil, more as needed

1 1/2 cups water

5 scallions, green parts only, cut into 3-inch lengths and sliced lengthwise

20 chives or 5 chopped scallions

1 medium carrot, julienned

1 small yellow or green squash, trimmed and julienned

100 g fresh shrimp chopped

1 tablespoon rice or white vinegar

1 teaspoon sesame oil

1 teaspoon hot pepper oil

3 - 4 tablespoons soy sauce

1 teaspoon sugar

In a medium bowl, mix the flour, eggs and oil with the water until a smooth batter is formed. Stir in the scallion greens, chives, carrots, squash and shrimps.

Heat the oil in an 8- inch nonstick skillet over medium-high heat. Ladle in about a quarter of the batter and spread it out evenly into a circle. If the batter seems too thick you can thin it with a little more water for the next ones. Turn the heat down to medium and cook until the bottom is browned, about 3 minutes, then flip and cook for another 2 minutes. Repeat with the remaining batter.  As the pancakes are finished you can drain the on paper towels, and place in a warm oven to keep hot.

Make the dipping sauce by mixing together the vinegar, sesame oil, hot pepper oil, soy sauce and sugar.

Cut pancakes into small triangles and serve with dipping sauce.

KOREAN RICE CAKE

Korean Rice Cake aka Songpyeon is a type of rice cake made by kneading rice flour with hot water and stuffing the dough with beans, sesame, peanuts and other fillings. The rice cake is normally shaped into a half-moon and steamed. Interestingly this rice cake has the similarity with Japanese "Mochi", Indonesia "Ongkol-Ongkol", Thai "Steamed Dumpling and Malaysia "Onde-Onde" or kuih Koci.

However the unique of Korean Rice Cake and Japanese Mochi, the snack emphasizes so much on kneading the dough..and you can see the differences...the more you knead the dough you the more fine and soft the texture are....

In my Korean Rice Cake today, I added some green tea powder in my ingredients with peanuts filling, just made a little tweak here and there. Instead of boiling my rice cake, I steamed and roll with desiccated coconut....Wow not bad for those who love sweet tooth....Stay tuned I gonna share with you 2 more rice cake recipe..The Indonesia Ongkol-Ongkol a and Sweet Potato Rice Cake.

INGREDIENTS 2 cups glutinous rice powder / 2 cawan tepung pulut 2 tbsp sugar / 2 sdb gula 1 tsp salts / 1 sdt garam 1 tsp green tea powder / 1 sdt green tea powder 2/3 cup hot water / 2/3 cup air panas 1 cup ground peanuts for the fillings / 1 cawan kacang tumbuk sebagai inti 2 cups desiccated coconut / 2 cawan kelapa kering

Make rice cake dough.

STEP 1

Step by step adapted from Google

1. In a bowl, place 2 cups of sweet rice powder, 2 tbs of sugar, 1 ts of salt.
2. Pour 2/3 cup of hot water little by little while you are mixing it with a spoon
3. Mix the dough by hand.
   *tips: if you feel the dough is too wet, add some plain flour
4. Put the rice cake dough into a plastic bag and set it aside

STEP 2

Let’s make rice cake!

Take the rice cake dough out from the plastic bag and place it on the cutting board.

Tip: To protect the dough from being stuck to the board, sprinkle some plain flour before placing the rich cake dough.

Divide the dough into 2 and roll each one to make cylinder shape and cut it into 18-20 pieces.

Roll each piece of rice dough with your hands and make a hole in the middle of the ball with your thumb. Then turn the ball into a cup.

Put the "FILLING" into the middle.

Close it tightly and place it on a plate.

Tip: While you are making rice balls, the rest of dough may get dried, so cover them with wet cloth or paper towel.

STEP 3

• In a big pot, place a lot of water and boil it
• Carefully put all the rice cake balls into boiling water. When the rice cake balls are cooked, they float. It will take about 3 -5 minutes until they float.
• Prepare lots of cold water in a big bowl.
• Put the cooked rice balls into cold water and drain them.

STEP 4

Roll the cooked rice balls in the desiccated coconut or any  different colors of powder and transfer them to a plate.

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Semakin lama saya teringat dengan dunia food blogging ini, semaking banyak kajian yang telah saya buat terutama global resipi yang menjadi kegemaran masyarkat dunia. Rice Cake ini adalah salah satu daripadanya. Lebih dikenali seagai Mochi dikalangan masyarakt Jepun, Rice Cake atau Songpyeon dikalangan masyarakat Korean, Ongkol-Ongkol dikalangan masyarakat Indonesia dan negara kita sendiri kita mempunyai banyak variasinya...seperti onde-onde ataupun kuih koci mahupun tepung gomak. Ramuannya sama, methodnya pun lebih kurang sama, diperbuat dari tepung pulut diletakkan inti direbus atau dikukus dan disalut dengan tepung, kelapa ataupun kekacang. Cuma bezanya cara kita dengan masyarakat Jepun dan Korean dohnya diuli lama dan kadang-kadang ditumbuk-tumbuk sehingga apabila dimakan terasa tekturnya egitu lembut sekali agaikan "cair" dimulut.  Itulah menariknya dunia masakan ini kan.. We seem to speak the same language all over the world. 

Untuk resipi saya kali ini saya masukkan serbuk teh hijau beintikan kacang tanah dan disaluti kelapa kering. Sedap sebagai sajian petang.

Next Post - Chai Tau Kueh / Fried Radish Cake

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KOREAN PANCAKE / PAJEON

We were planning for a vacation in Seoul Korean this December, so I made a few effort searching for best and popular food in Korean..then I  stumbled across an image of  Korean style pancake that was loaded with green onions. I've made an entry on these pancake before. I described these pancakes as  our"cucur udang / prawn fritter" identical twin. Yeah these pancake reminiscent so much of "cucur udang" howver these pancakes are more healthier since the cooking pancake style consumed less oil.

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, rice 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. It is not to be confused with bindaetteok, which is a mung bean pancake. excerpted from Wikipedia

There are many variations of these pancake, you can tweak and get the right taste. You can also make as big as pizza size and slice like omelette or make it small like pancake. There's no fast rules on making these pancakes.

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.

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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.

Next Post - Korean Rice Cake/ Green Tea Mochi

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