Crispy Korean Vegetable Pancake

Being away from Hawaii for any period of time will make you home sick for foods that are easy to get at every corner on the island. This includes Korean fast food, but made fresh at places like Yummy's and Yoonies Korean bbq restaurants. I've really been missing the fresh veggies side dishes and the fish jun so I decided to look up how to make my own veggie jun, a Korean pancake using thinly sliced veggies, flour, water, a dash of salt and if you can find it, Korean pancake mix without the MSG.

Fortunately, I met a few Korean nationals here in Orlando and I was able to ask the wife where she bought her Korean pancake mix. Unfortunately for me, the store was quite a distance away, she later blessed me with a bag of Korean pancake mix when I saw her a few weeks later. The Asian markets nearest to me didn't have the mix without MSG so I was happy to receive it.

The only difference is that if you don't have the Korean pancake mix according to the video below, it won't be as crispy but you could use only flour. A few adjustments I made was I use egg substitute instead of real egg and kosher salt (my favorite) and I was out of Idaho potatoes so I harvested some of the sweet potatoes from my garden. This version wasn't sweeter, there was very little difference in taste and it was just as good. I also had extra fresh button mushrooms and it was delish!

Main Ingredients

• 1½ Cups potato (any type, I've used red, Idaho or sweet potatoes)
• 1 Cup onion (I like using the white sweet onion as it's easier on my eyes)
• 1 Cup zucchini
• ½ Cup carrot
• ½ Cup green onion
• 1/2 cup fresh mushroom
• 2 Tbsp red hot pepper (Optional)
• 1 tsp kosher salt
• Some cooking oil (For Frying)

Directions: after cutting all vegetables, place in large bowl, toss with salt and let sit for 3 minutes while preparing batter.

Batter Ingredients

• 1 Cup all-purpose flour
• ½ Cup Korean Frying Mix (no MSG or use more flour)
• 1 Cup cold water
• 2 Eggs (or egg substitute)
• ½ tsp Kosher salt

Directions: mix all ingredients in mixing bowl (separate from vegetables) when you have mixed the dry and wet ingredients the batter should be runny, not thick. You can now add the batter to the vegetables and prepare a cast iron fry pan on medium heat with oil to fry so the pancake does not stick to pan. If you do not use a cast iron pan, the pancake will cook but may not get as brown but still will be tasty.

Cut like a pizza and use your favorite dipping sauce. I like an Asian sweet chili sauce, but you can use ketchup or soy sauce.

This recipe adapted from Aeriskitchen on youtube, I love her simple recipes and watch her videos over and over again. Watch the video below on how to make the Korean pancakes.

If you need more help on learning how to cut veggies watch the video on "How to Julienne Carrots for Dummies."

How to Julienne Carrots - Video - For Dummies

If you're still not sure how to "julienne carrots" the Dummies video is for you. It takes practice but you can do it. I once used the food processor, which is quick but more than I wanted in clean-up; in addition, the processor brought out a lot of liquid from the potato so I just hand cut the veggies now.


Recipe originally posted in Orlando Cooking Examiner - Monica Lehua

Mom's Hawaiian Style Sweet Pickle Onions, Cucumbers & Carrots

Here's some just bottledsweet pickled onions, carrots & cucumbers. (two quarts) The bottle on the far right is of sweet & spicy yellow daikon, I'll post that recipe soon.

Since moving from Hawaii to Orlando, there's been one familiar pattern I keep repeating to myself, "I miss the food back home."

Fortunately I inherited my mom's old cookbook collection and her love for cooking. When I lived in Hawaii I could go almost anywhere and buy food that filled the need.

Now that I'm in Orlando, where there's no Chinatown (just a small section of Asian markets and restaurants), and a city full of what we called, 'mainland food' - chain/franchise restaurants with little uniqueness to it.

I have finally been forced to think outside of the box and make some of the things that I could easily find in supermarkets back home. This is my mom's modified version (with not so local Hawaii ingredients), except the Hawaiian Sea salt. I do grow some of my own carrots, onions and cucumbers in my community garden so that's another reason to start pickling, however they are still growing as I write so the next batch will be totally homemade!

Pickling is basically salting a vegetable or fruit with rock salt overnight and then adding a pickling juice you create yourself. In this recipe, Hawaiian rock salt is excellent as it marinates well and draws out the water from the vegetable.

This is a simple pickling liquid recipe that my mom used and modified over the years, I love that hand writing is in the cookbooks on how she modified recipes. It can be used with any of your favorite vegetables. The pictures below are of cucumbers, carrots and sweet onions. You can use 3 lbs of one vegetable like cucumbers or all onions, or a combination of 1 lb each of cucumbers, carrots, onions as in this example.

Simple recipe for sweet pickled cucumbers, carrots, and onions

Sweet Pickled Vegetable Ingredients

• 1 lb sliced cucumber
• 1 lb sliced carrots
• 1 lb or 2 medium to large size sweet round onions
• ¼ cup Hawaiian salt (or any rock or sea salt)
• 1-2/3 cups white sugar
• 1/2 cup water
• 1 cup white vinegar
• 1-1/4 tsp. whole celery seed (optional)
• 1 tbsp. whole mustard seed
• ¼ tsp. paprika (optional)
• Season with fresh or dried Hawaiian red chilies – whole or chopped (hotter when cut)
• 2 quart glass mason jars with new sealing tops

How to slice the vegetables

See photos of how to slice the vegetables for pickling.

Cucumbers and carrots should be prepared by remove some or all of the skin, slice in half lengthwise than cut in bite size pieces.



Onions can be prepared the same way as bite size pieces by cutting the ends off, remove onion paper, cut in half and again into about eight sections, depending on how large or small your onion is. Because this is a sweet pickle, any variety of onion is fine but sweet onions were used in this recipe.








Directions on How to Make Your Own Sweet Pickled Onions, Carrots, and Cucumbers

1. Place the sliced vegetables in a colander and then another large bowl to catch any liquid. Place ¼ cup Hawaiian salt and mix into vegetables, let sit for 3 hrs (or overnight) in the refrigerator covered with plastic wrap.


2. Prepare the mason jars by following directions for sterilization in boiling water – right before you are ready to place vegetables into the bottles.


3. Remove the vegetable container from refrigerator and squeeze out any liquid from the vegetables, while still in the colander. Dump out the liquid from the bowl, place vegetables evenly into the two quart bottles, be sure to keep bottles and caps clean and sterilized. Its okay to press the vegetables down into the bottle but don’t fill it too full as you will need space for the pickling liquid.


4. In a pot add water, sugar, vinegar and bring to a boil, stir until the sugar dissolves. When it boils, add the paprika, celery seed and mustard seed.


5. Add the liquid mixture to the vegetables in the sterilized jars.


6. Place the sealing lid and cap on the bottle while hot, press down on the top to seal in the pickled vegetables and liquid.


7. Turn the jar upside down to be sure the liquid goes through all of the vegetables. Leave the bottles alone for at least two days before eating. You can turn the bottles upside down and right side up for the first two or three days to be sure all ingredients are marinated in the liquid. This pickled vegetable keeps well for several months in the refrigerator. Place a label with the date and type of pickles. Enjoy!

This recipe was adapted from, “Our Favorite Recipes: Island of Maui”, published by the Maui Demonstration Council, Second Edition, 1959. *One of my mom's favorite cookbooks, you can tell from the food-stained pages and pages falling apart.

This recipe was originally posted in the Orlando Cooking Examiner by this writer.

Sus' Easy Crockpot Salmon Chowder

Here's a yummy looking dish from fellow techie, blogger and my guest contributor: Sus Schmitt

Sus: No, I don’t eat much fish. Even with my Norwegian background, I’m not much of a fish eater. Grandpa Nils would be in shock. (He was raised in a small fishing community.)  I love salmon recipes, though, especially this salmon chowder.

The original recipe is from Taste of Home. Here’s how I prepare it in a Crockpot (slow cooker) with slight variations to make the chowder lower fat, but just as tasty. Also, since this variation is cooked in a Crockpot, I cut back on the seasonings a bit.

Salmon Chowder, photo courtesy of Sus Schmitt

First, I plan to bake the salmon for dinner one night.  I just sprinkle 2/3 of a large filet with mesquite seasoning and bake it for 20 minutes at 350 degrees or until the fish is no longer dark pink.  I save the unflavored 1/3 of the cooked salmon for chowder one or two days later.

Ingredients:

On your chowder-making day, turn your Crockpot to high and add:

• 1 can (14-1/2 ounces) chicken broth
• 1 cup diced, raw, unpeeled red potatoes
• 1 cup shredded carrots (I use the store-bought shredded carrots and cut them up a little finer)
• 2 tablespoons butter
• ¾ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon dried dill weed

Sauté in a little olive oil:

• ½ cup chopped celery
• ½ cup chopped onion
• ½ cup chopped green bell pepper (you could try a red bell pepper)
• 1 minced large garlic clove

Add the vegetables to the Crockpot and cook at least 2 hours.

Thirty minutes before serving, turn the Crockpot to low and add:

• 1 can (14-3/4 ounces) cream-style corn
• ½  cup half-and-half cream
• 1 ½ cups reduced-fat milk
• 1-3/4 to 2 cups fully cooked salmon chunks with fat and skin removed

Yields 8 servings. Serve with or without cheese crackers.

This chowder also is delicious as a leftover, so don’t worry about making 2 quarts of it. (I served it to a visiting friend several months ago. She was quietly worrying as I dished up “fish soup” for lunch, but one sip won her over.)

About Sus Schmitt

Sus Schmitt serves as a Technology Ministry Developer for Women’s Resources at Cru. Her goal is to equip Campus Crusade for Christ staff to have more effective ministries through learning technological skills. Her main medium to do this is through her blog, eQuipping for eMinistry.  Sus also maintains a personal site, Mike and Sus.org and an evangelistic site, The Sovereign.  You can find her on Facebook, YouTube, Twitter, Google+, and Pinterest. Sus is enjoying her new role as a “nana” to a cute, little boy.

Julie's Blueberries. Pancakes. Maple Syrup oh my!

Here's a great breakfast surprise from fellow blogger and guest contributor: Julie Sanders

Photo by Julie Sanders

Last Sunday, sleepy-eyed Andrew followed his nose into the kitchen and asked, “How many are you making, Mom?”
“The whole batch.”
“Just for us?”
“Yep.”

His smiles and hugs expressed his delight.

Andrew’s my youngest, and is always ready to eat.  His older brothers were gone for the weekend, and Dad had already left for church.  It was just the two of us at table this morning.

We both ate till full, our taste buds tingling with a burst of blueberry tartness, mellowed by maple syrup warmth.

I delighted in Andrew’s enjoyment.  A simple offering, eagerly enjoyed.  This mama’s heart brimmed.

As a mom of three boys, I man the food-gates in our home.So in an attempt to find a nourishing, taste-appealing way to feed them – without going broke in the process – I discovered the treasure of Sue Gregg’s Blender Batter recipes.


These Sunday morning gems originated with her.

Blueberry Blender Pancakes

adapted from Sue Gregg’s  An Introduction to Whole Grain Baking

• 1½ cups cultured milk (buttermilk, thinned plain yogurt, or plain kefir)
• 2 T. melted butter or olive oil
• 1 t. vanilla extract
• 1 cup uncooked brown rice
• ½ cup uncooked rolled oats

Place all the above ingredients in a blender; blend at highest speed for 3-5 minutes.  Cover the blender and let stand at room temperature for several hours or overnight.

• 2 t. baking powder
• ½ t. baking soda 1 t. salt, to taste

Sift the above ingredients through a small strainer into a small bowl.  Set aside.

In the morning, just before baking, add to the blender:

• 1 egg
• 1-2 T. coconut flour OR 3-4 T. all-purpose flour as needed to thicken. 

Blend on highest speed for 1-3 minutes. Then, briefly blend in leavening and salt.  Assist with rubber spatula if needed.  Do not over mix.

Photo by Julie Sanders

Rinse off a couple handfuls of fresh blueberries.  Set close by to where you will be cooking the pancakes.

Grease griddle or skillet if needed and heat till water sizzles when sprinkled.  Pour about ¼ cup batter on griddle and quickly drop 3-4 blueberries in each pancake.  With a spoon, lightly cover each berry with additional batter.  This keeps them from cooking too quickly and burning when you flip your pancakes.

When pancakes start to firm up and bubble in the middle (about 1-2 minutes), carefully flip to other side.  Cook on second side about 1 minute.  Transfer to a cookie sheet while you cook the rest of the batter.  I like to cover my cooked cakes with a hand towel to keep them warm.

Serve with butter, warm maple syrup and some bacon on the side. Enjoy!

Read more by Julie as she writes about learning,life, and love on her blog, Along the Way, at www.thesandersplanet.com

Hawaii's comfort food

Rice bowl, sometimes this is all you need...

Sticky rice, Aloha Shoyu (soy sauce) and Furikake (seaweed seasoning).

No matter where you go (live/visit) or what you do, no matter the country, the culture, the people - you always want your comfort food. Being from Hawaii, the main staple is rice, medium grain, sticky rice. Jasmine rice will do in a pinch. Top it with a little seasoning and definitely add some shoyu (aka soy sauce,) preferably Aloha brand and I'm home. How bout you?

Check out more food articles, recipes, photos and stories on: Orlando Cooking Examiner

Street Food: Thailand - Veggies in Broth

Street Food in Bangkok, Thailand - Veggie Soup?

I love to travel, no matter if we're in or out of the country, there's always something interesting to see, smell and taste. On a brief day stopover in Bangkok, Thailand we were able to see much of the people out and about, especially during lunch when the street food vendors were their busiest. The colors, sights and aromas of the area were alive and tingling to the senses.

I'm not quite sure what this woman was cooking in this large pot, but from the items on her table it seemed to be a vegetable broth soup. The food vendor added sprouts and other fresh veggies to a bowl and then topped it with the broth.

Make Your Own Dry Adobo Mix: Recipe Seasoning for All Things!

Make your own Adobo Dry Mix

In Hawaii if someone said "Adobo chicken" it was usually a Filipino food that has vinegar in it and very 'ono (delicious in Hawaiian language). However, when I moved to Florida, there's a Latin dry mix called Adobo, in many varieties. I found that making my own mix from a combination of trial and error - this is a keeper. I put it on a lot of different foods as my regular go-to seasoning that I mix a batch up and then store it in an air tight jar and place some in a shaker bottle for daily use. The seasoning usually lasts up to six months but I use it so often I need to make a new batch every couple of months. Enjoy!

Adobo dry rub is used to season meat, poultry, fish or whatever you love to season. You can customize the recipe by adjusting the ingredients based on the spices you prefer.

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

• 4 Tablespoons Kosher Salt


• 2 Tablespoons Mrs. Dash


• 6 Tablespoons Garlic Powder


• 4 Tablespoons Dried Oregano


• 2 Tablespoons Turmeric Powder (or can use Sazon premix with turmeric for color)


• 2 Tablespoons Onion Powder


• 1 Tablespoon Ground Black Pepper


• 1 Tablespoon Cumin - dry ground

Preparation:

Mix ingredients together and store in an airtight container for up to 6 months.

Serves: Makes about 1 1/4 cups of seasoning.

Copyright 2013 mLehua

Pyrex Bowls & the Super Whirl hand mixer - Built for Eternity...

Well, maybe not the present day clear glass, but the colored Pyrex bowls tend to last a long, long time. You know you're old when you start a sentence with, "When I was a kid..."

 
Mom's Pyrex Bowls.. circa 1960s?

Now that I've somewhat figured out why I call myself a Foodie (see my About Me page: "Why I Call Myself a Foodie"), you might ask me to, "prove it"... well that's why I have photo evidence. My mom and dad both shared the cooking responsibilities, but my mom is the one who taught me about cooking & baking. 

Much of my quality time with mom was spent in the kitchen standing on a kitchen chair to reach the stove or mixing some cookie dough. My mom passed some years ago and while cleaning out my parent's kitchen I came across two of the large yellow Pyrex bowls that we would make cookies from scratch. 

Needless to say I kept some of the kitchen items that would have been dumped or sold at a garage sale. From the photos you can see that the bowls and the mixer are in near perfect condition.

Both bowls had some yellowing stains inside. I tried to wash them by hand but it didn't go away. I put them in my dishwasher and the stains came right out! Of course my brother and I were the dishwasher/dryer back in the day.

Before I moved across the country from spending my entire childhood and adult life in Hawaii to Florida a few years ago; I carefully packed and shipped my mom's bowls and even found this classic manual hand mixer.

 

The SuperWhirl hand mixer and Pyrex Bowl

The Super Whirl is imprinted in the metal, mid section with, The Superwhirl, The Turner and Seymour MFG Co. Made in US America, Torrington, Conn.  Not sure the date of these items, but I was the second of three kids when my parents married and I'm pretty sure these things were there before I was, so although I still use "mom's bowls" I keep the Superwhirl as a keepsake. I think I cried over the bowls when I was moving as it was hard to figure out what to take and what to do with my lifetime of stuff. Here's some of the things that won the trip to FL besides the bowls, car, dogs, laptop & clothes:

VitaMix and accessories, Kitchen Aid Mixer (yes, I stepped it up) and a Cook's Essential oblong pressure cooker (cause they don't make that model anymore). I thought I could buy anything else I didn't have. As time went on I did miss a few things that I have added to my collection of cooking arsenal but I'll save those for later.

Check out more food articles, recipes, photos and stories on: Orlando Cooking Examiner

copyright 2013 mLehua

Street Food: Bangkok, Thailand Pancakes

 Photo by: Monica Lehua

Street food in Bangkok, Thailand - she's making cute little pancakes.

This is one of my favorite photo of street food life. I'm always fascinated by different foods and cultures, especially in foreign countries, where there are many more street vendors lining the side walks and along the road. When traveling, we're always advised not to eat the street food, no matter how good it looks - well you can imagine the less than sanitary standards that the US has. I need to look for the picture of the people in India who like many third world countries use their waterways for everyday uses - including washing, bathing, and rinsing out your bowl/utensils that they serve you with.

Check out more food articles, recipes, photos and stories on: Orlando Cooking Examiner

copyright 2013 mLehua, no reprint without permission.