Tag: ASIAN RECIPES

Malaysian Roasted Cauliflower

Malaysian Roasted Cauliflower

Happy Mid-week peeps! I am finally back to my morning routine. You guessed, kids are back to school! I love my peaceful mornings; coffee, music, and photo shoots, recipe testings, etc. Most mornings, until noon, my house is wrapped with the aroma of something delicious read more

Green Tea Soft Pretzels Recipe

Green Tea Soft Pretzels Recipe

These amazingly tasty Green Tea Soft Pretzels made with fine matcha powder are perfect treat any time of the day. They might not look perfect, but they are very delicious. Even my darling husband started to laugh when I put them in front of him. read more

Korean Vegetable Pancakes

Korean Vegetable Pancakes

Korean Vegetable Pancakes

Pancakes! If you put any type or kind of pancakes in front of me, I will eat it because I love them sweet or savory, and any time of the day or night. The question that you might ask…

How different are Korean pancakes from regular American pancake? Well… Eggs, wheat flour, rice flour, green onions, and other additional ingredients (seafood/meat/veggies) depending on the variety, but that is a basic base. 

There are so many savory pancakes in Korean cuisine, but I am sure that you are familiar with a word “pagan” {pa-meaning scallions and Jeon (Jun/Chon) refers to pan-fried pancake type of dishes}.

 

So scallions are must because not only that they give nice aroma, but the taste is incredibly delicious.

It is whole another level of deliciousness If you add finely chopped kimchi. Of course, often you will find seafood such as squid, shrimps and/or oysters etc.

In these pancakes but it is also depending on the region (hae-mul-pajeon/seafood scallion pancakes). See, the thing is if one ingredient dominates, it is usually called that way with Jeon at the end. 


If you are interested in learning more, visit Wiki where there is a simple and understandable text about these yummy pancakes.

Oh, and there is also a very good video from ep. 2 of Kimchi Chronicles that you must watch if you didn’t because you can learn hands-on how it’s made for real along with other delicious treats…

Now, since my niece is allergic to seafood, I didn’t want to risk it so I didn’t use anything except veggies that she and my kids like.

The best thing is, even when you have a kid that is not a fan of vegetables, this is the best dish to hide it just by cutting veggies in small pieces and mixing it with the batter. 

This was quick after pool snack for them, so I made few large pancakes and cut into small squares, however you can make smaller circular ones that everybody could have several to munch on, but since there is a lot of kids around here, it was easier for me to serve them in two bite cut-out pancakes.

Korean Vegetable Pancakes

These also make an amazing appetizer, or side dish to go along with anything that you do. 

I got to tell you these are addicting, but the good thing is you can make them fast, it’s economical, and the best thing is fed a crowd or unannounced guests…

Just sayin’. I make them, usually after school, or after some kind of activity. 

KOREAN VEGETABLE PANCAKES

These savory Korean pancakes are perfect for parties, brunch or even breakfast. Delicious and very easy. 

Course Breakfast, Brunch, Party Food
Cuisine Asian, Korean
Keyword asian, korean, brunch,
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Sandra | Sandra’s Easy Cooking

Ingredients

  • 1 tbsp. Oil per large pancake /or 2-3 small ones

Batter:

  • 2 cups flour
  • 1 egg
  • 1/2 tsp. Salt or to taste
  • 1 tsp. Red Chili Paste gochujang (or you can add chili pepper flakes instead) *both optional
  • 10-12 FL Oz 1.25-1.5 cup water, more if needed

Filling options:

  • 6 Scallions chopped
  • 1 cup fresh spinach chopped
  • 1 Green Pepper sliced/or chopped
  • 1 red pepper sliced/or chopped
  • 1 orange/yellow pepper sliced/or chopped
  • 1 garlic clove minced

Instructions

  1. Combine together pancake batter mix with an egg, salt, red chili paste, and water. It needs to be thinner than pancake batter and similar to crepe batter.
  2. Wash and chop all the veggies, then add them to the already mixed batter.
  3. Preheat skillet/frying pan and add oil. When oil starts to be hot and before smoking point, turn the heat down, from high to medium-high and add about 1/2-2/3 cup of batter (depending on how large you want it) and spread it to one end to the other, work fast. (Or Add less batter for smaller pancakes)
  4. When you can’t see anymore wet on top and it looks crispy on the bottom, turn it on the other side and press a bit with a spatula.
  5. Allow it to cook for a minute or until is crunchy on the other side, then turn again and give it a few more seconds to cook.
  6. Take it out and let it cool down for a minute or two before cutting. Continue adding oil while making pancakes, or until all the batter is used.
  7. Garnish with more scallions.
  8. Serve it with dipping sauce: Korean chili pepper flakes, chopped 3-4 scallions, finely minced garlic, 3 tbsp. Rice vinegar, 2 tbsp. Water, a drizzle of sesame oil and 1/2 cup soy sauce (lite) and you can toss in toasted sesame seeds and/or some sliced jalapeño peppers or red chilies, sweetened it with sugar or honey to your taste; mix.

Recipe Notes

  • You can use Pancake Batter MIX, which to be honest, I like much better, but when I am out this is how I make it. You can find this batter mix in Korean, International markets/stores or online.
  • You can use any other vegetables with scallions/or make it just with scallions. Some of you might say, oh that’s not how it’s made.
  • I think we all make food to please our family and you can make it more traditionally using thinner scallions, almost like a very young scallions and placing them whole (after washing and trimming) on the hot oil, pour over the batter and then drizzle all over mixed egg, turn over after it’s crispy on the bottom and then cook on the other side until perfectly crispy and golden; but since I served it to the kids and they don’t like to chew on whole scallions, I chopped them and mixed all together.
  • You can keep the unused batter in an airtight container overnight and up to two days; just add more liquid if needed and mix before cooking.
Sweet and Spicy Pork Tenderloin

Sweet and Spicy Pork Tenderloin

Sweet and Spicy Pork Tenderloin

Spicy Gourmet Kimchi Ramyun

Spicy Gourmet Kimchi Ramyun

When I have tough days, so-called my 5 minutes dedicated purely to myself, I typically make Spicy Gourmet Kimchi Ramyun or Ramen. Oh, and if it is raining like these past two days, it became a must-have. Spicy makes me tingle, and relaxed and I read more

Sweet Potato Noodle Stir Fry, Japchae

Sweet Potato Noodle Stir Fry, Japchae

Sweet Potato Noodle Stir Fry, Japchae

Let us talk about my love aka Noodles.

Did you try Sweet potato noodles aka glass noodles?
How can I describe the flavor of this dish other than INCREDIBLE; slightly chewy noodles, crispy veggies, and tender meat! You cannot get better than that.

As Hi-Soo Shin Hepinstall, said in her book “Growing up in a Korean Kitchen” about Chapchae:

Vegetables, strips of meat and sweet potato noodles are lightly cooked, independently and then blissfully tossed together, making sumptuous and delightful harmony of colors, textures, and flavor…

Sweet Potato Noodle Stir Fry, Japchae

If you ask me, yes that is exactly what it is…harmony in one dish that will satisfy any foodie! I really loved that book; full of stories and delicious recipes.

Anyhow, let us continue! The recipe might sound long or too complicated, but in reality, it is very, very simple. The hardest thing is actually preparing all the veggies for the sauteing or stir-frying.

Sweet Potato Noodle Stir Fry, Japchae

Also, If you stir-fry everything separately for a few minutes, colors and the taste will be absolutely amazing! It is a pretty unforgettable taste, and soon it will be your favorite… trust me on that one.

The basic recipe for Japchae or Chap-Chae you would use meat strips, carrots, mushrooms, spinach, noodles called dangmyeon and sweet and savory sauce etc.

Japchae is served as a side dish (banchan), or on the bed of rice. It can be served even as a main meal. For Vegetarian version skip the meat and more mushrooms or other veggies.

Sweet Potato Noodle Stir Fry, Japchae

Inspired by: “Growing up in a Korean Kitchen” cookbook

Sweet Potato Noodle Stir Fry, Japchae

Course Main Course
Cuisine Korean
Keyword noodles, korean,
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 Servings
Author Sandra | Sandra’s Easy Cooking

Ingredients

  • 12 oz Sweet Potato Noodles {Dangmyeon}
  • 2 Tbsp Vegetable Oil
  • 1/2 Yellow onion sliced
  • 4 cloves Garlic minced
  • 1/2 pound Spinach
  • 2 Carrots julienned
  • 4 Green Onion chopped, reserve some for garnish
  • 1/2 cup Red Cabbage, Napa or Regular Cabbage, chopped
  • 1 Pepper preferably red, or any other
  • 4 shiitake mushrooms sliced {re-hydrated if dried}
  • 5 Button Mushrooms sliced
  • Sea Salt to taste
  • 8-10 oz. Beef pork or chicken work as well

Sauce:

  • 5 Tbs. Sesame oil
  • 3 Tbs. Soy sauce, or to taste
  • 1/2 tsp. Oyster sauce, optional
  • 2 Tbs. Sugar or sweetener
  • 2 Tbs. Rice wine
  • 1 Tbs. lemon juice
  • Splash of water/ or chicken broth

Garnish:

  • Toasted Sesame Seeds
  • Scallions
  • Korean chili threads

Instructions

  1. Chop, slice and mince all the veggies, which take most of the time in this dish. Once done, set it aside; preheat little bit of oil and start stir-frying each veggie separately, it takes 4-5 minutes each (because you do not want each veggie to bleed color on the other if you put it together) take out onto clean platter or bowl. There is no need to clean wok/pan after each veggie just adds a bit of oil and saute. Add just a pinch of salt for each time when you add a vegetable to add a layer of flavor. (Just a small pinch each time)

  2. When done with vegetables, add thinly sliced meat strips and cook until done on a few drops of oil (3-5 minute depending on the cut and the slices); Leftover marinated meat such as bulgogi could be used too and any other kind of meat /chicken or pork.

  3. Combine sauteed veggies and meat in one pot/wok/pan and stir fry for 3-4 minutes, then add sauce, few tablespoons at the time, taste to see if you need more seasoning sauce or seasoning. You do NOT need to use the whole thing, however, you can use it later to add more and adjust to your taste.

  4. Cook noodles, following instructions on the package /usually cook 7-8 minutes, wash under cold water. Drain and add them with the vegetables and meat; lightly toss so noodles could be coded with the sauce. YOU CAN also mix everything in one larger pot, toss it all together until combined and then put it back in the WOK or Frying pan. You can also splash more of sauce if you have any left.

  5. Garnish with Toasted Sesame seeds, scallions, and Korean chili threads.
  6. You may eat it warm or cold; store in the container and in the fridge for a few days.

Recipe Notes

You may use any veggies that you have on hand, also to save yourself the time you can get pre-cut vegetables.

This is great for parties, and it is actually traditionally party/celebratory type of dish! IF YOU are making for fewer people you can adjust the ingredients. I like the sauce so I make and reserve some in the fridge, and if I have leftover noodles like I said you can keep it in the fridge.

Make sure it is in an airtight container. Reheat and eat!

ALWAYS taste before adding too much. It is better adding less than adding too much.

Sometimes it might work for me, but we all have different taste buds, so taste your food while cooking.

Products from Amazon.com

Beef Yakisoba

Beef Yakisoba

Simple and easy recipe for delicious Beef Yakisoba

Black Bean Noodles -Jjajangmyeon

Black Bean Noodles -Jjajangmyeon

The food has been my family, friend, and long life companion, so food does make me happy, especially bowlful of these happy noodles covered with Korean black bean sauce. 

Spicy Sticky Baked Glazed Chicken Drumsticks

Spicy Sticky Baked Glazed Chicken Drumsticks

Spicy Sticky Baked Glazed Chicken Drumsticks

As soon as I teased you all with these last week, I started getting emails for the recipe. Again very simple recipe, and you don’t have to slave in the kitchen.

Generally speaking, everybody loves chicken, and they are always my most popular posts and we, of course, cannot get enough of eating sweet, spicy, bit tangy flavors of the glaze that goes so well on grilled or baked chicken.

Click Here For More Tasty Chicken Recipes

Like I said in the notes, this can be easily made with chicken wings, chicken tenders and so on. However, if I am making chicken tenders I like to kind of saute it the pan and just pour the glaze over it, cook until it gets all bubbly and sticky.

The reason why, simply because chicken breast can be pretty dry if baked, but I will suggest grilling it or pan fry before adding the glaze. When grilled chicken gets done and is ready to be glazed in the saute pan, the sauce or a glaze get that smoky kick in the taste, so it is that much better.

Spicy Sticky Baked Glazed Chicken Drumsticks

Last time when I posted chicken wings with sriracha sauce you loved it. So, I thought let us try something similar, but with drumsticks. They were slightly stickier than the wings but I liked it.

As for garlic, I have not used this time in the sauce because garlic can take over the flavor. While it was marinating, the chicken got the kick of garlic aroma. However, not as much to take the flavor away from the chicken. Just to let you know, my chicken drumsticks are not burned on the bottom.

Spicy Sticky Baked Glazed Chicken Drumsticks

Actually, the color on the bottom of the pan is dark, deep red, but it was hard to capture that. Once I half baked marinated chicken, I pulled 6 of them out to glaze so that is how I got two recipes out of the marinated chicken.

I know you will love it. My two oldest kids were licking the fingers and asking for more. It was that good.

Spicy Sticky Baked Glazed Chicken Drumsticks

Course Main Course
Cuisine American, Asian, Fusion
Keyword asian food, chicken,
Prep Time 10 minutes
Cook Time 45 minutes
Marinade 30 minutes
Total Time 55 minutes
Servings 6
Author Sandra | Sandra’s Easy Cooking

Ingredients

  • 8-10 chicken drumsticks
  • Drizzle of Oil
  • Sprinkle Seasonings for chicken to taste, such as Webers, or McCormick

Marinade:

  • 1/2 cup light Soy sauce
  • 2 garlic cloves crushed
  • Juice of 1 Orange plus zest, optional

For the glaze:

  • 3 Tbsp Honey
  • 4 Tbsp Asian Chili Sauce/paste use less for less heat. Read notes.
  • 4 Tbsp Chicken stock/Beef or vegetable as a sub.
  • Light soy sauce to taste approx. 1/2-1 tsp
  • 2 Tbsp Lemon or Lime juice
  • Drizzle sesame oil and garnish with sesame seeds

Instructions

  1. In a large Ziploc bag place chicken drumsticks. You can take the skin off if you dislike.
  2. Pour in Soy sauce and drop crushed and peeled garlic, you can mince if you wish, for little kick and sweetness balance it with the juice of 1 orange, and zest of 1 orange(optional**). Close the bag, massage the chicken drumsticks with all the marinade for few seconds to code everything. Put on the side and let it marinade for at least 30 minutes.
  3. Heat the oven to 400F. Lightly oil a large baking dish. Season the drumsticks seasoning for chicken and arrange in the dish in a single layer. Drizzle over a little olive oil and bake in the hot oven for 45 minutes. Internal temp of the drumsticks needs to reach at least 165 degrees Fahrenheit.
  4. In the meantime, prepare the glaze. Mix all the ingredients together in a small bowl until evenly combined, season it with soy sauce just to your taste preferences. Drizzle or two would be enough.

BAKE chicken until completely done, then transfer chicken into saute pan, pour in the glaze mixture and just saute for 5 or more minutes on high, turning chicken few times. Cook until the glaze is bubbling, gets thicker and all the chicken drumsticks are evenly coded with the glaze. Also, you can do this with the chicken wings, or chicken breast, cut into strips or even bite-size pieces.

  1. Glaze drumsticks 3-4 at the time, depending on how big they are. Make sure to turn a few times until it’s all coded. Turn down the heat on medium/low because glaze can and will burn if you are not standing close by.
  2. Serve it with balanced meal-perhaps rice or potatoes with any other veggie as side dishes.

Recipe Notes

  • You can marinate it over night, just place it in the fridge and make sure that the bag is sealed. The flavor will get even deeper from the soy sauce, garlic, juice, and zest. 
  • My personal preferences for the Chili Sauce is Korean red hot chili paste called gochujang or Sriracha.

 

Marinated Baked Chicken Drumsticks

Marinated Baked Chicken Drumsticks

Simple and easy recipe for Marinated Baked Chicken Drumsticks with a video tutorial