Korean Enoki Mushroom Pancake 팽이버섯전

For today's lunch, I made Korean Enoki Mushroom Pancake. Few weeks back when I was in Jeju,
I tried this type of pancake for the first time and I loved it! So I decided to come up with my version of
the pancake and it turned out really delicious!

Korean Enoki Mushroom Pancake 팽이버섯전
Makes 10 small pancakes

Ingredients:
20g onions chopped finely
15g carrots chopped finely
15g spring onion chopped into about 2cm lengths
100g enoki mushrooms chopped into1 inch lengths
3/4 tsp salt
1 egg
flour
seasame oil

1. Chop onions, carrots, spring onion and set aside in a bowl. Chop enoki mushrooms and place into a separate bowl.

2. Using low heat, fry the onions,carrots and spring onion for a few moments until covered with oil/

3. Put a little seasame oil over enoki mushrooms to cover the mushrooms and sprinkle about 2 1/2 tbsp of flour.

4. Combine egg, salt, vegetables and mushrooms. Add appropriate amounts of flour ( about 3-4 tbsp of flour) to reach a thickness similar to the picture below.

5. Fry the batter in about 6cm diameters. Serve immediately.

I actually put 1 tsp salt, but it turned out to be pretty salty, so I think 3/4 tsp of salt would be better.
Well I hope you guys enjoy this recipe!

Chocolate Souffle

I have always been a big fan of souffles and chocolate souffle is definitely my favourite souffle!
This is a simple recipe from Just Desserts by Daniel Tay of Bakerzin. I have always loved the food
and desserts from Bakerzin in and this recipe surely didn't disappoint me! On top of the souffle, I added
nuts,vanilla ice cream and cute heart decoratives.  However, my souffle didn't really rise up that much as I made a silly mistake of splitting the recipe, thinking that the recipe was for two as the photo had two souffles in it.

Chocolate Souffle from Just Desserts by Daniel Tay
Makes 1 small souffle


Ingredients:
unsalted butter (for greasing ramekin)
sugar (for coating ramekin)
55g egg white
1 tsp lemon juice
1 tsp sugar
70g chocolate
chopped nuts (optional)

1. Preheat oven to 180C/350F

2. Prepare an 8cm wide and 4.5 cm deep ramekin. Brush the inside of ramekin upwards with butter.
    Spoon some sugar into the ramekin then tilt ramekin around to coat sides with sugar. Overturn ramekin and
    discard excess sugar

3. Place egg whites in a small mixing bowl and whisk until foamy. Add lemon juice and sugar and whisk until        light and fluffy with soft peaks

4. Melt chocolate in a bain-marie (hot water bath) and transfer to a mixing bowl.
    Gradually fold in egg white mixture into melted chocolate.

5. Pour batter into ramekin until the brim and bake for 8-10 minutes until souffle is well risen.
    Garnish as desired and serve immediately

Simple Sweetcorn Cakes with Avocado Salsa

Recently, I dug up a book Bill's Open Kitchen from my study. Having watched several of Bill Granger's cooking programmes I wanted to try out some of the dishes in this book. Flipping through the page, this recipe of sweetcorn cakes really caught my eye. It was different from the usual pasta and meat... Thus one fine day I decided to try this recipe! It was pretty yummy but the coriander flavour was a little strong for my liking. Nevertheless, it was fun making the cakes and eating it..I added some greens to the dish and it made it even more tasty~

Heres the recipe!

 

Simple Sweetcorn Cakes with Avocado Salsa from Bill's Open Kitchen

 Makes 12

Ingredients for cakes:

525g (2 2/3 cups) fresh corn kernels

1 small red onion, chopped

2 eggs

15g (1/2 cup) chopped coriander leaves

125g (1 cup) all purpose flour

1 tsp baking powder

sea salt 

freshly ground black pepper

vegetable oil, for frying

*1.Preheat oven to 120 C/250 F. 

2. Place 2 cups of the corn kernels and onion, eggs, coriander,flour, baking powder and suitable amounts of salt and pepper in a food processor and process until combined.

3. Place in a large bowl, add remaining corn and stir to combine

4. Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium to high heat. When the oil is hot, drop 2 heaped table spoons of mixture per sweetcorncake into the pan and cook in batches of 3 for 1 minute each side. 

*5. Drain on paper towels and keep warm in oven while you are making rest of the cakes. Serve with the avocado salsa

Ingredients for Avocado Salsa:

2 ripe acovadoes, diced

15g (1/2 cup) coriander leaves

2 tbsp lime or lemon  juice

2 tbsp finely chopped spring onions

A dash of Tabasco sauce (optional)

sea salt

ground black pepper

Place all the ingredients in a bowl and stir very gently to combine

*note: I did not preheat the oven as I did not feel that the cakes would be cold that fast since my kitchen was rather heated due to the cooking. You could skip this step if you are not so particular about the temperature I guess! 

Korean Baby Potatoes Side-dish

As most of you know, I love k-pop and k-dramas, whenever I watch k-dramas I would always notice the food the characters are eating! Jajangmyun, ramyun, bibimbap or whatever it is! I remember when I was young, I didn't really fancy the taste of kimchi, but as I tried it again a few years back, I loved it! Nowadays I would have to have kimchi at least once a week or so, and I also love Korean food a lot...

I've always been reading Aeri's Kitchen and recently I have tried her recipe for Al-Gamja Jorim, a baby potato side dish with sweet corn syrup sauce. It was an easy recipe to follow and the potatoes were delicious. Sadly, I only took 1 photo of the potato because my camera's battery died, oh wells I hope you enjoyed this post!

xoxo,

grace

The start of a new blog -again. I'm pretty excited about blogging since I haven't done so in about a year? And the last time I used blogger was about a few years back...The previous blog I had was on xanga so I had quite a hard time trying to get the header up and editing the layout.

Anyways, this time I'm gonna blog more on photos of my baking/cooking, travelling, overseas cuisine as well as recipes I love! Since I loved taking photos of the yummy food I make I decided to have a blog to post them as well as write about them as well... Hope y'all
enjoy my future posts

xoxo,
grace