Green Beans & Taters

When you marry a guy from the South (of the US that is) you learn different southern recipes like Banana Pudding. Here's another Southern dish that my hubby really loves - Green Beans and Potatoes.

It's really such a simple dish. All you need are three basic ingredients - potatoes, green beans and a savory meat like smoked sausage or bacon. We didn't have any smoked sausage so bacon it is. Take your bacon and cut into 2 inch pieces. Add to your heavy bottom pot and saute them until they exude oil. Add some sliced onions and fry until the onions change color.

String your beans and cut them into 2-inch pieces. Add to your pot and stir everything. Add water, let's say about 4 cups. Cover the pot and turn the heat to medium high and when the water starts to boil, lower the heat to a low simmer. Cook your beans until they are almost tender.

While the beans are simmering, wash your potatoes. Use small to really small potatoes. If the potatoes are golf-ball sized, there's no need to cut them. If they are bigger like the size of your palm, cut them in half. There is no need to peel them, it makes for a more rustic dish.

If the beans are beginning to tender, add your sliced potatoes to the pot. Add about a tablespoon of salt and 1/2 tablespoon of ground black pepper. Now cover and let everything cook until the potatoes are tender. This will bring your water level down almost to 1/4. That is fine. When the potatoes are done, ladle it in a shallow bowl or plate. It can be a side dish or even the main course, just make a lot more portions. You can also use canned beans but don't add water. Just dumped the beans and the water that they are packed in and add the potatoes too. The beans are already tender and will be cooked once the potatoes are done.


This dish tastes better the next day. That is if you have leftovers.

How to Make Perfect Fries

Will you look at those fries? Aren't they beautiful? Right now I am munching on these beauties fresh from the frying pan. I know, it's crazy to cook french fries during a sweltering summer night but boy they are that good.

Hubby ordered fried chicken delivery and I had 3 old baked potatoes in the fridge. So while waiting for the fried chicken, I cut up the potatoes into sticks and heated up some oil in a frying pan and fried them until they turned golden. The result? Fries that are crispy golden on the outside and soft and tender in the inside. Perfect!


So next time you baked a potato, don't just bake one, do several. Then cool down the taters you don't eat so you can make crispy, golden fries whenever you want them. Beats the frozen store-bought fries everytime.

Pork Roast

Sometimes, when I'm feeling lazy to cook, I grab a pork loin from the supermarket freezer and plan a Pork Roast dinner. All you need is a big hunk of piggy loin, an oven and a bunch of aromatic herbs. I prefer thyme.

So, take your loin (the pork, not your body part) and wash it thoroughly. Pat dry and place it on your cutting board, kitchen counter, or where ever is handy for you. Take your bottle of Lawry's seasoned salt, ground pepper and garlic powder and sprinkle liberally all over the loin. If there are nooks and crevices, make sure that you get in there too. Now take your herb, thyme for me, and sprinkle that all over the loin, too.

Pop it in your oven that has been been preheated to 340 degress F. Bake for about 45 minutes to an hour (depending on the size of your loin). If your loin is as big a round as your arm, 45 minutes will do. If the loin is about the girth of your thigh, then it'll take an hour. Of course, I am talking if you were a petite Filipina like me. :)

Easy Peasy Baked Beans

Back when we were still living in Manila, hubby and I love to eat at Kenny Roger's Roasters. It's simply a roasted chicken restaurant. One of our favorite side dishes there were the baked beans. I didn't know it was easy to make it using canned baked beans.

Hubby demonstrated it when we had ribs last week. He took a can of baked beans, dumped it in an oven proof dish, added several dollops of salsa, barbeque sauce, bacon pieces and topped it with whole bacon slices. He then took the dish and baked it in our oven. After 30 minutes (actually it should have gone much longer), we took it out. It wasn't bad when it was hot. But boy, when it cooled down, it was fantastic!



Now, wasn't that easy?

Tokwa't Baboy (Tofu and Pork dish)

A few days ago, I was feeling kinda peckish. I wanted something savory, something homey and simple, something from home. I remembered Tokwa't Baboy, fried tofu and pork slices marinated with soy sauce, vinegar and garlic.

I went down to the mom and pop store in front of our apartment building. I bought a block of tofu for 70 cents. Hmm, not bad. In Korea, where freshness is valued above everything else, fresh tofu is delivered and sold in little shops like these. I cut the block of creamy tofu in half and saved it for later. I squeezed some of the water out and cut it into 1 inch strips. I then heated some oil in a pan and lightly fried them until golden brown.

I also had some cooked fatty pork (if you have read some of my recipes, you will find these couple of words mentioned A LOT of times) in the fridge. I usually buy a huge slab of pork when it is street market day. I then usually freeze it for future meals or cook it tender to add to stews or stir-fry. I sliced a cup and fried it lightly too.

Now comes the three magic ingredients - soy sauce, white vinegar and minced garlic. These three usually is combined to make the usual Filipino dipping sauce for grilled meat, fried fish, lumpia (spring rolls), etc. The ratio would be 2:1, 2 parts vinegar, 1 part soy sauce, 2 tablespoons of thinly sliced onion and a teaspoon of minced garlic. I usually add a lot of minced garlic 'coz I love garlic. Mix your 2 tablespoon of soy sauce, 1 tablespoon of vinegar and your choice of amount of garlic in a bowl and pour all over the pork and tofu slices. Mix well and let sit for about 10 minutes. My father reminded me that in Cavite City, my home town in the Philippines, we have a special name for this dish - "Kulao". I remember the kulao my mom and my aunts would make out of a pigs head and ears. The thin, fatty slices of pork ear are both chewy and crunchy. :)

Now what to pair with the tokwa't baboy? I had a bowl of leftover rice and decided I can make Lugaw or Rice Porridge. I had 2 cups of chicken stock in the freezer and defrosted it. I added the rice and stock in a pot with a couple of slices of ginger. I let this boil and simmer for about 30 minutes until the rice breaks down and becomes wonderfully thick and gooey. Add chopped spring onions or chives on top plus fried minced garlic. (See? I told you I love garlic)

Now I have my soup and my tofu dish. Time to dig in and let my homesick blues melt away. Sigh... tummy happy now.

Fish Curry (my version)

I found this at our local E-Mart grocery store...

Fish pieces, odds and ends, priced at a relatively low cost of 2,000 won per package (about $2). I figured, hey, I can make a couple of meals out of this.


So, I checked my fridge and found that I had...
> half a squash (a wonderful gift from my neighbor who has a huge vegetable garden)
> half an onion (the other half was used by hubby for his stirfry the previous night) and...


> a bunch of chili leaves.
Filipinos love to add chili leaves to their soups and stews. The chili leaves add another dimension to the flavor of the dish. One tip for those who want to use this wonderfl garnish, don't add it while the soup or the stew is still cooking. The leaves will taste bitte. Add it after the dish is cooked and let the leftover heat cook the leaves.


My friend, Elena, sells this to Filipinos living in this area. It's coconut cream with spices added to it (garlic, ginger and salt). It makes it a much more savory base for the stew instead of adding plain coconut cream. If you can't find it, I have a substitute for it in my recipe below.



Recipe: Doddie's Fish Curry
1 cup diced fish (any firmed flesh fish would do)
1 cup diced squash cubes
1/2 onion, diced
1 handful of chili leaves
1 package of Knorr Cook-It-Fast Coconut cream (or use 1 cup of plain coconut cream with sauteed minced garlic and ginger combined with it)

1. In a small pot, add 1 cup of water and the Knorr Coconut cream and mix very well. Turn on the heat and set it to medium.

2. Add the squash cubes after two minutes and let simmer for five minutes. Add the fish cubes and the onion. Simmer for about 10 minutes or until the fish is done.

3. When the fish is done, turn off the heat and add the chili leaves. Cover the pot and let it sit for a couple of minutes. Open the lid, serve as a rice topping or as a side dish.

Kimchi Stew

I belong to a food forum group called eGullet.com. There I am known as Domestic Goddess (originally I wanted to be Domestic Diva but it sounded too snobbish). One of the threads I frequently post is the PMS Cravings thread. It's a thread where boys/men are outlawed and PMS-suffering women can vent or confess their cravings or what they just stuffed themselves with.

Well, it's that time of the month again and the craving for salty food has begun. For me, one of the perfect PMS-comfort food is Kimchi Jjige (Kimchi Stew). It's a spicy-sour-savory stew with lots of kimchi slices and fatty pork slices. The stew can be as simple as just kimchi, Spam slices, garlic and water. It can be as extravagant as clean-out-your-veggie-bin stew.

I was fortunate enough to have a good friend show me how to cook Kimchi Stew like her grandmother does it. Some recipes on the internet just calls for dumping everything in a pot and let simmer. I believe my friend, Pippi's, recipe brings out the best flavor in the stew.

Kimchi Jjige (Kimchi Stew)
2 cups of sliced kimchi, strips about 1x2 inch wide
1/2 cup kimchi juice
1 head garlic, minced
1/2 pound fatty pork, cut into thin, wide strips
1/2 tsp. salt
1/e tsp. MSG
2 cups water
2 tbsp. cooking oil (I use corn oil)
1/2 zuchinni, cut into half and then half-moon slices
1 cup tofu, cut into 1x1 inch cubes

1. In a flat, bottom stew pot, add the cooking oil. Set the heat to medium and when the oil is hot, add the kimchi slices. Saute for 3 minutes until the color has changed.

2. Add the minced garlic and saute for about a minute. Add the kimchi juice and pork. Let simmer for a minute and then add the water. Bring to a strong simmer and let cook for about 20 minutes. Add salt and msg.

3. Add the zuchinni slices and tofu cubes when the water has cooked down to half. Let simmer for a couple of minutes and serve the stew in bowls with freshly cooked rice.

Chicken Noodle Soup for Hubby's Soul

When it is a rainy day and your hubby feels like this (see picture above), it's time to make Homemade Chicken Noodle soup. I make everything from scratch, from the chicken broth to the pasta noodle.

For the chicken broth, I usually collect about 10 chicken backs and necks in the freezer (when hubby cuts them out from the chicken when he makes his Famous Kentucky Fried Chicken). I defrost the chicken parts, rinse them well and add to my huge stock pot. In goes a whole onion, a whole carrot, some potato peelings, a celery rib and some whole peppercorns. Let boil and then simmer for an hour. When you make chicken broth, remember to skim the scum (brown, white to blackish foam that comes up when the soup starts boiling) off from the soup. It makes the soup clearer and prettier.

For the pasta noodles, I usually just use a cup and a half of all purpose flour. Dump it in a large mixing bowl and make a well in the center of the flour. Break a couple of eggs in middle of the flour and with a fork start mixing up the eggs. You will see that mixing it up with catch some flour and soon you will incorporate all the flour in the egg mixture. When it resembles like wet dough, use your hand to gather all the mixture in a ball and start kneading. Knead vigorously till the dough becomes somewhat smooth. Cover with a bowl and let rest for 5 minutes. Continue kneading until dough is smooth. Form into a log about 3 inches round. The dough at this point should weigh about 1 lb. 8 ounces. The color of the dough should look like a golden field of wheat ready to be harvested, and the dough should be very dense. And it should be a soft as the flesh on your earlobes. Roll out thinly and cut into strips.

Homemade Chicken Noodle Soup

To assemble the soup, you should have the following:
2 carrots
2 potatoes
2 celery ribs
1 white onion
4 cooked, chicken breasts
5 cups of chicken broth
1 tsp salt
1/2 tsp pepper
2 tbsp. olive oil



1. Dice up the carrots, onion and celery. In a large soup/stock pot, add about 2 tablespoons of olive oil and add the diced carrots, onion and celery. Saute this trio for 10 minutes, yes I said 10 MINUTES. This will brown the edges of the carrots, caramelized the onion and make sure that the celery has soften and cooked.


2. While your veggies are sauteeing, dice up the chicken breasts into cubes. You can shred them into strips or even fat strands. Add the cubed chicken to the pot and stir for about 2 minutes. Pour in the chicken broth and set the heat to medium high and bring everything to a boil.


3. While waiting for the soup to boil, peel and dice up your potatoes. Do not add these to your soup yet as you don't want it to overcook and get mushy. When the soup starts to boil, lower the heat and let it simmer for about 25 to 30 minutes or until the carrots are cooked.


4. In another pot, bring about 4 cups of water to a boil. Add about a teaspoon of salt and 2 tablespoons of olive oil. Get your handmade noodles and dump it into the boiling water. Cook for about 5-7 minutes. It doesn't take long to cook freshly made noodles. Drain and set aside.

5. When the carrots are done to your liking, add the diced potatoes and noodles. Let cook for 10 minutes more. When the potatoes are done, sprinkle minced celery leaves or chopped parsley to add pretty green flecks to your soup.



Ladle into bowls, serve hot with crackers or crusty bread. Don't forget to sprinkle ground black pepper before you take your first sip. It's homey comfort in a bowl.

Banananana Bread*

*borrowed heavily from from Terry Pratchet's Discworld books with its banananana daquiri references


I cleaned out my fridge yesterday. It looked a lot worse but this is how it looks now. I was sick and tired of having frozen stuff fall out and bruising my noggin and toes. Plus, there were a lot of stuff in there that needed to be thrown out (like half eaten popsicle sticks - Billy's). There were mysterious food stuff there from God-knows-when but then I just stuffed it back in. I might chuck them out later. And then I spied this. A lot of it.



It's not what you think. That mass of black stuff used to be bananas, old bananas that were too mushy to eat. I used to chuck them into the trash bin until somebody told me it was great for banana bread, just stuff it in the freezer and thaw until I was ready to use it for baking. Only this time, I think I had about two bunches of bananas, all stocked up.

So I took down a batch (there were enough there for 4 batches), thawed it. And took out my handy, dandy recipe book. Here's my very own recipe of Banana Bread.

Banananana Bread

Ingredients:
2 cups unsifted flour
1 cup white sugar
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 cups ripe, mashed bananas
1/2 cup vegetable oil (corn oil is the best)
2 eggs
1/2 cup milk
1/2 cup chopped chocolate pieces

1. Lightly grease the bottom of a bread loaf pan. Preheat oven to 350 degrees F.

2. Combine the first dry ingredients in a large, mixing bowl.

3. In another bowl, add banans, oil, eggs and milk. Blend with a handheld immersion blender until everything looks like creamy porridge.

4. Mix the wet and dry indredients together.


5. Add the chocolate pieces to the batter. Pour into the loaf pan and bake for 60 to 65 minutes or until a wooden pick inserted in the center, comes out clean.


*Note: If you have too much batter like I did, just get out your muffin cups and make banana muffins.


And you would know if you did a good job. Because you will get scenes like this.

Happy baking!

Paksiw na Bangus (Boiled Pickled Milkfish)

When I was little, this was my least favorite lunch food. It was like eating sour fish in very little sauce. Usually, paksiw means stewed or to stew in Filipino. Paksiw na Isda is stewed fish. The fish I used is Bangus or what you call milkfish in English. It has a gazillion bones in it and it annoys the heck out of my hubby when he sees me try to eat it. LOL

But the bangus belly, with its cm of glistening fat, is one of the most scrumptious things in the world. And paksiw na isda is best served after 2 days in the fridge. Letting it sit for awhile enhances and brings out the best flavor in the dish. One guilty luxury of eating paksiw is that after you pour some sauce over rice, add a smidgen of oil rendered from pork fried in it. Not too much, you just want to add a sheen of goodness in your rice. And to eat it, just have a saucer of fish sauce ready to dip pieces/chunks in it.

Here's the recipe to make Paksiw na Bangus. Note: you can substitute sardines or any firm, white fleshed fish for the dish.

Paksiw na Isda

1 kilo Bangus (milkfish) or any white-fleshed fish, scaled, gutted and cleaned
1/2 cup white vinegar
1/4 cup water
1 1/2 tsp salt
1/2 inch ginger, sliced
2 pieces banana peppers or any green, mild chili peppers
1 asian eggplant, sliced diagonally

1. Cut the bangus fish into 4 slices. Place fish in a non-reactive pan such as a teflon or porcelain coated skillet. I used my Vision glass pan for this. Add all other ingredients, except the water and the eggplant.

2. Cover and bring to a boil. When the vinegar starts boiling, add the water. Let simmer about 10 minutes, turning fish once to cook evenly.

3. Transfer to a covered dish and store in the refrigerator to "age" for 2 days. After that, once again bring the paksiw to a simmer and then add the eggplant slices and cook for 5-7 minutes or until the eggplant is cooked.

Serve with rice and fish sauce for dipping.

Paksiw na Isda (Pickled Fish Stew)

The photo may not look appetizing but Paksiw na Isda or Pickled Fish stew is a comfort dish for a lot of Filipinos. It is usually made with bangus or milkfish or any firm white-fleshed fish like sardines. I used to be really not fond of dish. I only like the sauce mixed with pork fat oil and drizzled over rice. Oh, it may not sound good but it tastes divine.

I got a couple of bangus fish from my friend, Elena, who's selling Filipino products here in Korea. I was wondering what to do with the fish until I remembered about paksiw. So I went on a search on the internet and found the recipe that sounded like how my mom would do it. I found one and tried it out. I had my pork fat oil too and the first taste was heaven. It brough back a flood of memories, of lunches with long gone elderly relatives.

In my family, there is usually fried pork chops or pork slices that accompany a paksiw meal. Sometimes, my mom would buy chicharon or pork cracklings and we would eat them with the paksiw. It goes like this, take a piece of fish, put on top of a spoonful of rice, load it in your mouth and then take a bite of chicharon. Everything comes together in a wonderful mixture of texture and taste. So if you're adventurous enough to try this very Filipino dish, here's the recipe.

Paksiw na Isda

1 whole milkfish, gutted, scaled and sliced into 2-inch pieces
1/2 cup white vinegar
1/2 cup water
1 tsp. salt
1 knob of ginger, peeled and sliced
2 whole cloves of garlic
1 japanese eggplant, cut into 2-inch diagonal slices
1 bitter melon, cut like the eggplant (OPTIONAL: I don't really like bitter melon so I leave this out.
2 tbsp. of pork fat oil
2 banana chili peppers (Optional if you don't want the heat)

1. In a non-reactive pot, place the ginger slices and garlic cloves on the bottom of the pan. Add the fish pieces on top. Add the vinegar and turn on the heat. Cover and wait for it to boil.

2. When the vinegar starts to boil, add the salt and the water. Lower down the heat and simmer. After 10 minutes, add the eggplant, banana peppers and bitter melon. Simmer until the veggies are cooked. When done, add the pork oil on top.

Note: This dish is best enjoyed after a day or two in the fridge. Usually my mother would make this a day before she plans to serve it to us. The time in the fridge makes all the flavors meld and the dish takes one a different level.

Diniguan (Filipino Chocolate Stew)

No, it is not the Philippines' version of the Mexican dish Mole, but a blood stew. Some would say that Diniguan or Pork Offal in Blood Stew would be a dish fit for the Fear Factor Show. But I would say, they shouldn't diss the dish until they tried it. When done right, Diniguan is a savory stew with tender bits of offal and pork cubes in it. Different regions of the Philippines have different recipes for it. Some even add coconut milk to the stew.


Here's my easy version of the stew. I cheat using cooked offal that you can buy with the Korean Sundae sausages (pictured on top). Sundae sausages are blood sausages stuffed with potato noodles and some chopped veggies. They're usually dipped in salt mixed with red pepper powder (gochukaroo). When served the sliced sausages have sliced lung, liver, pigs head/ear and other offal with it.

Diniguan is usually made when we Filipinos cook lechon (Roasted Pig on a spit). When the pig is killed, cleaned and gutted for the lechon, the various innards are not wasted but cooked in savory stews like Diniguan, Menudo (Offal Stew in Tomato Sauce) or the Ilocano soup called Pinapaitan (Bitter Soup).


For the Diniguan, here's the ingredients you would need. Note: all the offal here are of piggy origin. You may substitute chicken innards or beef innards, if you have them.
Ingredients:
1 cup cooked liver, cubed
1 cup cooked lung, cubed
1 cup cooked intestines, cubed
1 cup cooked stomach, cubed
2 cups cooked pork with some fat on it, cubed
2 cups of pig's blood
1/2 cup of white vinegar
1 small, onion diced
2 cloves garlic, minced
a knob of ginger, sliced
1 small package of Filipino Sinigang mix (or a spoonful of tamarind paste)
2 tbsp cooking oil
1 cup of pork stock or water
2 banana chilis or any mild-flavored chili pepper that you have
salt and pepper

1. In a large bowl, dump the blood and vinegar and maserate (mash) with your hands. This is to prevent the blood from coagulating.
2. In a large wok or pot, heat the oil until hot. Add the ginger pieces and stirfry until golden-brown. (You can actually smell the aroma of the ginger when it is done). Add the minced garlic and do the same. Now add the diced onion and stir-fry until it changed color.
3. Dumped all the cooked meat (offal and pork cubes) into the pot. Stir-fry everything for 5 minutes. This is important as the little bits of meat gets caramelized and will make the stew taste better.
4. When everything has bits of toasty brown bits all over it, add the pork blood. Stir everything and then add the pork stock or water. Let simmer.
5. When it starts to simmer, add your Sinigang mix. If you're using tamarind paste, mix some hot water to it in a little bowl so that it will dissolve first.
6. Add your chili peppers now. Let the stew simmer, not boil as you don't want the blood sauce to curdle.
7. After 10 minutes of simmering, take the pot off the heat and serve the diniguan stew with fresh, hot rice.

You bet, Pinakbet! (Sauteed Veggies in Shrimp Sauce)

This veggie dish originates in the province of Ilocos in the Philippines. The climate and terrain is harsh and rugged. The simplicity and versatility of this dish is suited for this region as vegetables grown from one's garden is usually used. One can use a wide variety like: eggplant, yard beans, bitter melon, tomato, ginger, okra, string beans, lima beans, chili peppers and various Filipino vegetables like parda, winged beans. I come from a region that includes squash in the pinakbet.

The sauce added to the dish can be fermented shrimp or fermented fish sauce. It is essential to the dish. Some cook their pinakbet dry almost to the point of no sauce left at all. Others, like me cook their pinakbet saucy.


It was a rainy day and I wanted a simple, comforting dish. All I had in the fridge were eggplants, garlic scapes and some zucchini. There was a half a bottle of fermented fish sauce called bagoong, too. I decided to make pinakbet. Billy decided to help me. Here he is cutting up my veggies for me.

I cut up two japanese eggplants into thirds and then into halves. The garlic scapes, about a small handful, I cut the ends and tops off and cut them up into 2-inch pieces. The zucchini was sliced into rounds and then cut into half. I also added minced garlic, about a teaspoon and half an onion sliced. I used about 1/4 cup of fish sauce and 1 cup of pork stock (or water if you don't have any). Oh, a cup of cooked sliced pork is also great for the dish, if you have roasted pork, so much the better. It adds a lot of flavor to the dish.

First, cook the pork in a little oil until it is slightly golden brown. Drain off oil if the pork exuded a lot of fat. Leave about 1 tablespoon of oil behind with the pork. Add the garlic and saute until golden brown. Add the onions and cook them until they change color.

The rule in cooking the pinakbet is to add the veggies that need to cook the longest first. So I added the garlic scapes first, then after 5 minutes, I added the eggplant. After 5 minutes the zucchini was dumped into the wok and the fish sauce. Stir everything until the sauce covers all the veggies. Add a pinch of MSG if you are not MSG-phobic. Add the cup of stock and cover the wok and let simmer until the eggplant is done.

Serve the dish hot with freshly cooked rice. Watch as you can't help but eat more than two servings of everything. :)

Pa Jeon (Veggie Pancakes)

My brother's nickname is John and kids in our family would call him "Papa John or simply Pa John." Here in Korea, Papa John is the name of one of the best pizzas here and PaJon or Pa Jeon means vegetable pancake (or savory pancakes). Sorry, John. :)


Pajeon comes in numerous forms. It can be as simple as simply some leeks mixed with batter. Or it can come with lavish ingredients like sliced carrots, onions, mushrooms, zuchinni, etc. Others add seafood like oysters, squid, shrimp, etc. and call it Haemul Pajeon (Seafood Pancake).


Here's how you make Pajeon. Take a cup of korean pancake mix and add two tablespoons of Twikim Mix (Twikim means Tempura Batter).

If you don't have the mixes, simply combine 1 cup flour, 1 egg, 2 tsp soy sauce, 1 tsp salt and 1/2 tsp sugar.


In this Pa Jeon I decided I will add squid. So if you want squid, just have your fish vendor clean, gut it and take out the ink sac and beak. Slice up your squid into 1 inch thin strips.


Now get your Pa, no not your father, but your spring onions. Pa means spring onions in Korean, hence the name Pa Jeon. Get it? Now wash and thoroughly clean your spring onions and cut into 2 inch pieces. I used half of this bundle.



For oomph and color I added half an onion and half a carrot. I julienned these thinly and added to my mix.



Now put everything in a large mixing bowl and dump about a cup and a half of water. If you think your batter is too watery, dump some more pancake powder in. If it is too thick, add a couple of tablespoons of water. Just eyeball it and gauge it. That's how I do it, I don't even bother to measure it out. Mix thoroughly and make sure everything is coated with batter.


Now heat up some oil in a pan, swirling the pan around to let it coat the bottom evenly. When it is nice and hot, add a ladleful of mix and spread it out evenly (using the bottom of your ladle -> I've seen adjumas do this).


When the edges are cooked, flip them over. Cook this side for over a minute and then just slide the pancake onto a plate. Continue cooking your pajeon until you use up all your batter mix. Serve hot with soy sauce as your dipping sauce.


Here's my plate of Pa Jeon. Hope you like my tutorial. Bon apetit!