HAEMUL PA JEON AKA KOREAN PANCAKE

Salam & selamat pg semua.

Lama dah teringin 

Nak buat pancake yg atie trnampak kat umah KAK PATY yg pandai masak tue!.
Nama menu ni bkn main lg...hebat bukan tp buat mudah jerrr

Dari hari ke hari nak buat tp xsempat2..

Jadinya arini diberi kesempatan mencubanya.

Kepada Kak paty,

Terima kasih atas resepi yg sedap nie.tapi dek tekak atie nie mmg suka pedas...

Derhaka sikit sbb atie tambah cili merah bykkkk....

Kasi pedasss.hikhik.

Atie buat pon xbyk dlm 3 kpg jer ikut acuan kuali non stick kecik atie.

Bkn main selera lg Mylaling menyicah ngan cili sos."sedap yer bang?...sok!sok!atie buat lg yer".

INGREDIENTS

1 1/2 C all-purpose flour / 1 1/2 cawan tepung

1/2 C rice flour / 1/2 cawan tepung beras

2 C water / 2 cawan air

1 egg / 1 biji telur

1/2 tsp kosher salt

8 oz chopped seafood mix or shrimp, peeled, deveined, and chopped

5 crab sticks diced

1 carrot, grated

1 zucchini, grated

3 green onions, thinly sliced

or substitute a handful of Chinese chives cut into 2 inches

In a large bowl add the all-purpose flour, rice flour, and salt. Whisk to combine. Add the egg and start with 1 1/2 cups of water. Whisk until smooth. If the batter is looking too thick, add a little more water. The consistency should be like heavy cream, not too watery. Add in the chopped seafood (if using), grated vegetables, and green onions or chives.

Heat a tablespoon and half of vegetable oil in a nonstick or cast iron skillet over medium high heat. Use plenty of oil, enough oil to cover the bottom of the pan, for a crispy pancake. Ladle one third of the mixture into the pan and spread it evenly in the pan. Cook until the bottom is crisp and golden brown. Flip and cook on the second side until crisp and golden brown. Repeat with the rest of the batter.