Korean Seafood Pancake (Haemul Pajeon)

(www.thekitchn.com inspired recipe)

Here is a picture of how it turned out...

for more details or more recipes, go check out their blog:

http://www.thekitchn.com/recipe-korean-seafood-pancake-114144

RECIPE:

Makes 4 pancakes.

Ingredients:
2 cups all-purpose flour
2 cups water
2 eggs
1 bunch scallions
Vegetable oil
3 cups mixed seafood of your choice (fresh!) - such as oysters, shrimp, clams, octopus, squid ...

Dipping Sauce:

¼ cup soy sauce
½ tbsp rice vinegar
1 stalk scallion, minced
1 clove garlic, minced
½ tsp Korean dried hot chili pepper flakes (optional)
½ tsp sugar
1 tsp sesame oil

Preparation:
Mix the ingredients for the dipping sauce and set aside. In a large bowl, mix the flour and water together, then beat in the egg. The batter should have the same consistency as pancake batter. Add the scallions and seafood.

Heat a griddle, skillet, or frying pan over medium high heat and add a thin layer of oil to the bottom. I prefer to use a spray can. Pour about ¾ cup batter into the skillet in a circle. Cook for 6-8 minutes or until the top stops bubbling and the bottom is browned. Flip over and cook another 6-8 minutes. Transfer to a serving plate.

Repeat with the rest of the batter.

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

MISO ROASTED CHICKEN 

WITH SPRING PEAS & JASMINE RICE

https://www.blueapron.com/recipes/black-bean-garlic-chicken-with-spring-peas-jasmine-rice

Makes: 2 Servings

Calories: About 660 Per Serving

Cooking Time: 25 to 35 minutes

• 
  
• INGREDIENTS

• 2 Boneless, Skin-On Chicken Breasts
• ½ Cup Jasmine Rice
• 3 Ounces Pea Tips 
• 2 Ounces Snow Peas
• 3 Ounces Sugar Snap Peas
• 2 Cloves Garlic
• 2 Ounces Shiitake Mushrooms
• 2 Tablespoons Cashews
• 1 1-Inch Piece Ginger
• ¼ Cup White Miso Paste 

HUSH PUPPY

RECIPE

(West african version)

"Puff Puff"

Ingredients:

• 2 cup of unbleached flour (or all purpose flour)
• 1 and ½ cup of warm water
• 2 tbsp of baking powder
• ½ cup of cane sugar
• 24 fl of oil (canola or sunflower seed oil)
• 1 tsp of salt
• ½ tsp of vanilla extract 
• 1 pinch of cinnamon powder (optional)

Step1: Pour the flour and baking powder in a bowl. Slowly add the warm water and mix it really well (make sure the batter isn’t too thick).

Step 2: Add the cane sugar, salt, vanilla extract and cinnamon to the wet mixture.  With a cloth, cover the bowl and let the mixture rise for at least 90 minutes.

Step 3: heat the oil on medium-high in a pot. Put a wooden spoon in the oil, if bubbles show around it then the oil is ready for frying. 

Step 4: Use your hand or a spoon to drop couple of quarter size amount of the mixture into the oil and fry until golden brown on all sides. Repeat until end of mixture. Let it cool for 10 minutes on some napkins to absorb the excess oil.

You can serve the puff doughnuts hot with a mixture of cinnamon sugar or alone. My favorite way to eat it is with some homemade rice pudding (recipe is next).

Enjoy!!

"POULET YASSA"

OR

CHICKEN YASSA

(WEST AFRICAN INSPIRED)

               

Ingredients:

Serves: 4-6

Marinating time: 1h or overnight

Cooking time: 45min

Ingredients:

• 1 whole chicken, wash and cut into medium pieces

• 6 yellow onions, sliced

• 3 lemons squeezed

• 4 tablespoon of Dijon mustard

• 6 tablespoons of oil

• 2 head of garlic

• 1 bouillon cube ( or cumin & turmeric for healthier version)

• Black pepper

• 1 habanero pepper

• Salt, to taste

"optional":

• 8 baby carrots

• 1 rinsed jar of mushroom

• 1 rinsed jar of seedless olives

Directions:

Step 1: Marinating the chicken with one garlic, 1 tablespoon of dijon mustard, 1 squeezed lemon and some black pepper the night before or for at least 1 hour in the fridge. 

Step 2: Slice and marinade the onions with 3 tablespoons of dijon mustard, 2 squeezed lemons and black pepper.

Step 3: Fry the chicken pieces on the stove with 3 tablespoon of peanut oil on high heat. When the chicken is brown, remove and set aside. (oven-bake the chicken pieces for 35 minutes at 365` for healthier version).

Step 4: Heat 3 tablespoons of peanut oil in a cooking pot and stir-fry the onions and garlic for 5 minutes. 

Step 5: After 5 minutes, add to the onion mixture the grilled chicken, 8 baby carrots, 1 jar of mushroom, 1 jar of seedless olives, 1 cup of water, the bouillon cube (or cumin & turmeric for healthier version), the habanero pepper and salt to your taste.

Step 6:  Let it simmer for 20 minutes or until the liquid in the sauce is totally absorbed. When done, serve with some jasmine rice and enjoy.

Flat Iron Steaks

Flat iron steak with ramps, fingerling potatoes & shaved asparagus salad Blue Apron inspired.

Makes: 2 Servings

Calories: About 520 Per Serving

Cooking Time: 35 to 45 minutes

www.blueapron.com/recipes/615

FOR COOKING TIPS & TABLET VIEW, VISIT 

www.blue apron.com/recipes/615