Kimchi Pancakes

Cooking, Hawaiian Living

In Hawaii we have Asian cuisine down! Mexican and Italian food is another post, for another day… This recipe comes from years of researching (read: eating) these savory pancakes that have originated in Korea. Every cuisine has its’ version of the savory “pancake”: latkes, blinis, mu shu, chive pancakes, pita, roti…

KimChi Pancake with Dipping Sauce

KimChi Pancake with Dipping Sauce

When the topic came up about traveling to Japan, Taiwan, or say Korea to try the cuisine, I was informed that “we have the best of all Asian food here in Hawaii. Why go to Asia for food?” While this is a good point, you also get the culture along with the food when you actually eat the cuisine in the country it originated.  As least that was my story, and I was sticking to it.

Here is my version of kimchi pancakes, well, actually two versions:

KIMCHI PANCAKES

1 Cup                       Flour

1 Cup                       Kim Chi, Chopped

3/4 Cup                    Water (For added heat, use liquid from the kimchi)

3 TBS                       Egg Whites or 1 Whole Egg

2 TBS                       Chives, Chopped 3/4″

1/2                            Uzumaki, (fishcake) Sliced (optional)

Vegetable Oil

Ingredients for Kimchi Pancakes

Ingredients for Kimchi Pancakes

Mix the pancake batter first, then add the rest of the ingredients, except for the uzumaki and vegetable oil.

Kimchi Pancake Batter Before Adding Kimchi, Chives, and Uzumaki

Kimchi Pancake Batter Before Adding Kimchi, Chives, and Uzumaki

For the regular kimchi pancake: add 1 TBS oil to a 8″ sauté pan on medium heat, then add 1/2 of the batter to the pan and cook until browned on one side about 5-7 minutes and flip over to cook the other side about another 5 minutes.

For the uzumaki kimchi pancake: after putting the batter in the pan, add the uzumaki to the top of the pancake, then flip and lower the heat to medium low and cook for 7 minutes checking to make sure the uzumaki is not over cooking.

This recipe will make two 8″ pancakes.

Kimchi Pancake with Uzumaki

Kimchi Pancake Before Flipping with Uzumaki

Serve with the following dipping sauce on the side.

Pancake Dipping Sauce:

4 TBS         Low Sodium Shoyu

4 tsp           Mirin

2 tsp          Chili Garlic Sauce

2 tsp          Sesame Oil

2 tsp          Light Brown Sugar

Mix all ingredients together and spoon a little over the pancakes before serving.

There are two things about the recipe that I changed, the eggs and the addition of table salt.  I’m not a fan of either of those ingredients, not that they are bad, they are necessary for all aspects of cooking and baking.  When I can, I eliminate adding table salt and whole eggs to recipes.  So, dear reader, if you would like to add salt to the pancake recipe, .5 tsp should be enough for the pancake served with the dipping sauce.

Enjoy and Aloha!

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Garlic Hawaiian Prawns

Cooking, Hawaiian Living

Fresh Hawaiian Deep Sea PrawnsThese are Hawaiian Deep Sea Prawns. They are only sold whole, with head and shell on. If you like shrimp, you will love these prawns.  They can be expensive, but the taste is worth it.  And the only way to enjoy them is with minimal seasonings and very little cooking.

This is one way I love to eat these prawns:

1#        Hawaiian Prawns

6 ea     Garlic Cloves, Chopped

Extra Virgin Olive Oil

Salt

Coarse Ground Pepper

Lemon Wedges

Put the prawns in a large bowl and toss with garlic, olive oil (to coat), salt and pepper to taste. Marinate for one hour to overnight.  *Note: I use the salt sparingly because the prawns are flash frozen straight from the ocean and they retain a bit of that saltiness when defrosted. Also, they are IQF, so you can cook them from frozen for this recipe.

From this point, you can grill them on a bbq, roast them in the oven, or sauté them on the stove.  Any of the methods works well, just make sure not to cook them until they dry out. 10 minutes by any of the cooking methods would be long enough.

Garlic Hawaiian Prawns

The prawns pictured here, were roasted under the broiler for about 6 minutes, then they were turned over a roasted for about another 3 minutes.  They are juicy, sweet, and melt in your mouth.  I do like to eat the head, too. And the shells can be saved to make shrimp bisque.  Locals don’t like to waste, it comes from Island living with limited resources.

A taste of aloha in your home from the Islands, enjoy!

Avocado Chive Hummus with Roasted Cauliflower and Asparagus

Cooking, Hawaiian Living
Chive Avocado Hummus with Roasted Cauliflower and Asparagus

Avocado Chive Hummus with Roasted Cauliflower and Asparagus

Avocados are one of my favorite ingredients to cook with and to eat! There are local avocados available year ’round, but they are best in the summer time.  And what better way to eat them but in hummus?  This hummus is good for sandwiches, as an appetizer (see picture above), and as a side dish.

Ingredients:

Ingredients for Chive Avocado Hummus

Ingredients for Avocado Chive Hummus

1 15.5 oz Can Garbanzo Beans (Liquid Reserved)

1/2 Medium Avocado

3 TBS Extra Virgin Olive Oil

2 TBS Chives, Chopped

2 TBS Lemon Juice

1 tsp Smoked Paprika

2 ea Garlic Cloves

TT Salt and Pepper

Pulse the ingredients in food processor or blender, except for 1 TBS of the chives, the garbanzo liquid, and the salt and pepper.  After pulsing, add liquid a couple tablespoons at a time until you get the consistency you like.  Then season with salt and pepper, to taste. After you take out the hummus, fold in the rest of the chives. This adds a little texture to the hummus and their color looks nice.

TIP*: The chives I used are Chinese garlic chives, they are stronger than regular chives and they are flat, not tubular.  If you can’t find either, green onion can be substituted.

The platter I made with the roasted cauliflower and asparagus is easy and quick to prepare for a side dish or an appetizer platter for bbq or picnic.  Slice the cauliflower whole, after cutting the bottom leaves off, about 1/2″ thick.  Then put them on a sheet pan with the asparagus and drizzle extra virgin olive oil over all of them.  Then turn the vegetables around to coat them with the oil and season with coarsely ground black pepper and sea salt.  Roast under the broiler for about 7 minutes, check them and take out the asparagus and broil the cauliflower about another 3 minutes.  You can also grill the vegetables on the bbq or on a grill pan.

The leftover cauliflower and asparagus can be made into sandwiches with the hummus.  And if you made the hummus and/or the vegetables for a bbq, add in any left over meat, fish, or chicken for a really hearty sandwich.

Live and eat with aloha everyday!