Sunday, March 30, 2008
2. Prepare vegetables by slicing them thinly and short. For jalapeno peppers, you want to mince them.
3. Add an egg before adding the vegetables. Once the egg is well mixed, add the vegetables to the mix.
4. Cut the oysters into small sizes and add to the mix.
So this is what the final mix looks like and this does not yet look so appetizing but be patient. :)
5. Oil your pan and pour the mix on the pan.
After cooking 2 minutes in high heat, turn to med heat for additional 2 minutes. When it's ready for flipping, it should look like below. Before flipping, make sure the pancake is not stuck to the pan. Use a thin spatula and separate it before flipping.
6. Have a great deal of fun flipping the sucker. It’s really not difficult. But I understand if you wanna take no chance. You can use a wide spatula.
So after flipping, the bottom side now up should look nice and brown. Cook additional 2-3 minutes on the uncooked side. If you want more brown for crispier texture, cook a little longer. You can check by slowly lifting the pancake on one side with a spatula to see how brown it is.
7. When it’s ready, put a dish on top of your pan and lift the pan so that the pancake will be on your dish with the good looking side up without any trouble. No more flipping.
All you gotta do now is grub. The first two pictures are when it's normally cooked with 2 minutes of cooking after flipping.
Or you can make it slightly more burned. Personally I like it little burned because it's crispier.
So I cooked some Korean chicken barbecue again tonight. I just thought I would put up these pictures up here because they look pretty nice. This is a picture of chickens and mushrooms being marinated of course. Basically, the marinade is same as my previous post. Find Korean chicken barbecue for more. Have a great weekend!
Thursday, March 27, 2008
2. Oil your pan and pour the mixture on it. Try not to make it too thick. Cook one side on med-high heat for about 5 minutes.
3. The original top side before flipping is the good looking side that you want on top of your plate. To transfer it onto a dish, you can simply put your plate upside down on top of the pancake while still on the frying pan and flip the entire pan over with your hand on the plate. Just make sure the bottom is not stuck on the frying pan before performing the transfer. At any point, you can destroy this pancake so be careful.
Saturday, March 22, 2008
2. Then chop the beef into thin slices. This takes quite a bit of time and energy. I didn’t have a big grill with two butcher knives to chop them while cooking. It’s still better than using ground beef.
3. Marinate the beef with salt, black pepper, paprika, chili powder, minced garlic and a little bit of water (water helps the ingredients to penetrate into the meat better).
Mix around the ingredients.
4. Cook the meat. I pan fried the meat and it still turned out very delicious.
5. Depending on how you like your tortillas, you can heat it up on a pan until you have some brown spots on it. Heating will make it nice and crispy. You have to heat up tortillas one way or another.
6. Throw on the ingredients and maybe a piece of lime or lemon on the side. I like fresh squeezed lemon and a lot of hot sauce on my tacos. This recipe was pretty good. If you like some kick, Tapatio is definitely one of the best hot sauces for Mexican food.
So my friends always come over on Friday nights for some beer and food. I prepared some meat overnight the same way I marinated Korean chicken barbecue using fish sauce, Teriyaki sauce, water, soy sauce, sugar, garlic, red pepper powder.
Click for the Recipe
This time I used chicken thighs and the only difference from using drum sticks was that more juice and oil came out while cooking. It turned out really nice and all my friends ate well and got drunk. It was a good Friday.
Sunday, March 16, 2008
2. Put the rice cake in cold water if they are dried or frozen as that’s how usually they are sold. Leave them in water for 20-30 minutes will be quite enough. Sometimes, you can luck out by finding fresh ones daily delivered from a rice cake factory near cash registers and when you do, you don’t need to put them in water.
3. Then you will need some fishcakes. (Any Asian store should have them.)
4. Noodle is totally optional and you can use different kinds of noodle such as ramen or jolmyun. I used jolmyun (chewy and thick) as it is a popular choice of noodle addition for this dish.
5. Chop half an onion.
6. Cut some beef. (any type is fine - ribeye, sirloin, tri-tip)
7. So in the beginning, you will need minced garlic, ketchup and Korean red pepper paste.
8. Add the meat and cook the mixture in medium to high heat for a minute and add 1/4 cup of water since it could burn.
9. Add a spoon of soy sauce and sprinkle black pepper into the mixture while heating the mixture.
And some salt
And corn syrup.
Add red pepper power
10. Your sauce will look something like this. Very red!
11. Now you need to add about 2-3 cups of water into the sauce.
12. When the water heats up, add the onion and fishcake.
13. When the mixture starts to boil, add the rice cake and noodle.
14. Make sure you soak them into the mixture and cook in high heat for 3-4 minutes and in medium heat for additional 3-4 minutes. Keep stirring because the rice cake can get stuck to the pan.
15. So this is what it should look like in the end.
For your personal taste, you can add sesame seeds and chopped green onions. Enjoy!