Wednesday, March 12, 2014

Buchu Jeon- Garlic Chive Blossom Pancake


























Afternoon snacking has become an addiction now :)  When I was on a 4 months medical leave last year, most afternoons WB will buy from our outside food stall  ,snacks like chinese pancakes, tofu custard, banana fritters and sometimes spring rolls or nyonya kuih.  Now my stomach is like an alarm clock....it will trigger the hunger pangs and I will go down to the office cafeteria and snack on spicy curry puffs and you know what, my weight is slowing increasing as the appetite increases :p  And weekends will be spend huffing and puffing in the hot kitchen preparing snacks for our sotmach :p

Okay , back to this chives pancake, I saw this recipe on Tastewiththeeyes.  The photos of Lori Lynn's Buchu Jeon  caught my eyes and you know what , true to her blog title Taste With The Eyes..- where the image is meant to titillate and inspire the cook - I was inspired to try out her Bushu Jeon !  She has great culinary photography skill.  I tasted her Buchu Jeon with my eyes first and the tongue tasting comes later and it was a great pancake...crispy on the outside and tender soft on the inside.  The Jeon dipping sauce is fantastically delicious too !  Great dips for these delectable pancakes.



Easy to prepare and great for afternoon snacks



Buchu Jeon -  adapted from Tastewiththeeyes

Ingredients for Batter:
  • 1 c. all purpose flour
  • 1/4 c. sweet rice flour
  • 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/4 t. garlic powder
  • 1/4 t. onion powder
  • 1/4 t. salt
  • 1 1/4+ c. cold water
  • canola oil for frying
      * I added chilli flakes to the batter as I wanted it to be slightly hot

Method:

To make the batter, mix all the dry ingredients together in a medium-sized bowl. Whisk in the water until the batter is completely blended and there are no lumps. The batter should be of medium-light consistency, not too thick, add a bit more water if necessary. This amount of batter makes about three pancakes depending on the size of the pan.

Trim buchu (garlic chives) to approximately fit the size of the pan. Rinse in cool water and dry on paper towels. If these flat garlic chives are not available, try this pancake recipe with common chives, scallions, or leeks – trimmed accordingly.

Heat a non-stick pan over medium-high heat. Add canola oil to the pan. When the oil is hot, lay the buchu in the pan, cook for about 30 seconds then ladle batter over the buchu in a thin layer and cook for 4 to 5 minutes until the bottom is a nice golden brown. Then flip the pancake and cook the other side, adding a bit more oil if necessary. If the exterior is browning too quickly for the interior to cook, turn the heat down to medium. When done, transfer pancake to a wire rack.



Jeon Dipping Sauce
  • 3 T. low-sodium soy sauce
  • 2 T. seasoned rice wine vinegar
  • 1 T. toasted sesame oil
  • a few shakes of sesame seeds
  • a few shakes of gochugaru (red pepper powder)
  • finely chopped chives
Mix soy sauce, vinegar, and oil in a small serving bowl. Sprinkle with sesame seeds, gochugaru, and chives.

Enjoy !

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