Friday, March 19, 2010
GLUTEN FREE KOREAN PANCAKE
Warning : Healthy Recipe Ahead!
Don't be alarmed..... I'm not turning vegetarian or vegan. But I do enjoy some vegetarian food and sometimes I'm stunned how satisfying and lip smacking they can be.
I remember the the sambal tempe, the dhall curry, the spiced chickpeas, the kimchi, the chutney, the spring rolls....Oh my god I counted and I actually have 20 vegetarian dishes on my blog!!
Perhaps I'm in the process of evolving into one. Perhaps.... I'm healthy! GASP.
Divina of Sense and Serendipity has smitten me yet again with her fabulous and healthy recipes. It all started with the beautiful Mochi Chocolate truffles (well, ok, that's not exactly healthy. It's fabulous), then the sensational Tofu crusted in Bonito Flakes and now some fantastic Gluten free Korean pancakes. All from her beautiful and educational blog.
And the fact that she has the wonderful gift of making all her healthy food look unhealthy doesn't hurt either.
Completely gluten free this pancake uses mung beans or yellow lentils and rice and includes a whole lot of vegetables to pack in all those heavenly flavours.
It makes you feel that this is what breakfast could be. This is what lunch could be. This is what dinner could be.......this is definitely a pancake that could be. Good for you.
It is also very adaptable to tastes. You can almost add anything else you fancy or heaven forbid make it high cholesterol and unhealthy by adding prawns, minced meat or top it with a poached egg (which I tried). I can't poach an egg. I tried and it looked weird. It had entrails.
Enough said ...here's the recipe, adapted a little,....from the wonderful Divina of Sense and Serendipity.....
1 cups mung beans (skinned) I used yellow lentils
1/2 cup jasmine rice
1 cup water
1 mediumm zucchini, cut into matchsticks
1/2 carrot, cut into matchsticks
3-4 stalks spring onions, chopped
1/2 red pepper, chopped
a small bunch of coriander,chopped finely
cracked black pepper
vegetable cooking oil
Soak mung beans (or lentils) and rice overnight.
Drain them the next day and place into a blender with1 cup of water. Blitz until it becomes a thick batter like pancake batter.If too thixk add extra water a tablespoon at a time until it reaches the desired consistency.
Sprinkle the shredded zucchini with about 1 tsp of salt and let it stand for about 20 minutes. Squeeze out excess liquid.
Add all the vegetables to the batter, add salt n pepper to taste. Mix well.
Heat up pan till very hot then add 1 tablespoon of cooking oil (I used grapeseed oil) and swirl it around the pan.
Ladle the mixture into the pan giving each pancake about 4 tablespoons of the mixture depending on how large or small you want the pancakes to be. I used an egg ring mould but it is not necessary at all.
When little bubbles become visible on the surface flip it over and cook until a golden brown on both sides.
Do the same with the rest of the batter.
Serve with a dipping sauce like this or with kimchi like I did or just enjoy it as is which is also perfect!!