Nouveau V by Beverly Kumari

Author:Beverly Kumari
Language: eng
Format: epub
Publisher: Christian Faith Publishing, Inc.
Published: 2018-01-05T05:00:00+00:00

Kimchi Pancakes

Ingredients:

1 cup chopped kimchi

3 tablespoons. kimchi juice

2 tablespoons. chopped scallions

½ teaspoon kosher sea salt

½ teaspoon pure cane sugar

¾ cup chickpea flour (garbanzo)

¼ cup water

2 tablespoons. sunflower oil

Instructions:

In a bowl, mix chopped kimchi, kimchi juice, chopped scallions, salt, sugar, chickpea flour, and water. Mix all ingredients well with a wooden spoon. Heat a 12-inch nonstick pan over medium-high heat, and drizzle about 2 tablespoons of sunflower oil.

Place the mixture of kimchi pancake batter on the pan, and spread it thinly and evenly with a spoon. Cook the pancake for 1–1 ½ minutes until the bottom becomes golden brown and crispy. After the bottom becomes brown, turn with a spatula and cook for an additional 1–1 ½ minutes.

Lower the heat to medium, and cook for another minute. Turn pancake once more, and cook for an additional 30 seconds before transferring to a serving plate.

Yields 4 to 5 servings

Braised Eggplant with Tofu in Garlic Sauce

Ingredients:

2 pounds Chinese eggplant, cut 2-inch large dice

2 teaspoons mirin

¾ cups dry sherry

1 tablespoon corn starch

3 tablespoons soy sauce

2 tablespoons brown sugar

1 tablespoon Korean chili paste

1 tablespoon sesame oil

2 tablespoons vegetable oil

2 whole cloves garlic, plus 4 whole cloves garlic, thinly sliced

2 scallions, whites and greens thinly sliced and separated

1 pound firm silken tofu, 1 inch dice

2 to 3 tablespoons rough chopped fresh cilantro leaves

Instructions:

Place eggplant in a large bamboo steamer, and set over a wok filled with 2 inches of water. Bring to a boil over high heat, reduce to a simmer, cover steamer, and cook until eggplant is completely tender, about 10 minutes. Set aside.

Whisk vinegar, wine, and cornstarch together to make a slurry until the cornstarch has dissolved. Add soy sauce, brown sugar, chili paste, and sesame oil. Set aside.

Heat a wok over medium heat, and add oil and garlic cloves, turning garlic cloves occasionally until light golden brown and fragrant, about 5 minutes. Discard whole cloves then increase heat to high and heat oil until smoking. Add sliced garlic, scallion whites. Cook, stirring and tossing constantly until fragrant and just beginning to brown, about 1 minute. Stir sauce to reincorporate cornstarch, then add to wok, stirring constantly. Add eggplant and tofu, and fold occasionally until thick and glossy, about 5 minutes longer. Stir in scallion greens and cilantro, and serve immediately with white rice.

Yields 4 to 5 servings

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