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Cooking, Recipe and Food Blog

Simply Oishi Katsudon

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Japanese food never fails to bring out my sumo appetite! I always end up eating like a sumo wrestler every time I’m at a Japanese restaurant … and all you have to do is roll me all the way home.

Their portions are often times quaintly served and for someone who eats a lot, you get tempted to eat more.

So much effort is put into each dish that you’d feel guilty just chomping down on it. A perfect example of which is the Sushi bar! Although I’m not a real fan of anything that stares back at me, I do like Maki rolls. Have you ever watched a Sushi chef prepare a single serving of those pretty raw things you just gobble in one minute? Let alone making one yourself? I feel sorry for the Sushi chef who pays attention to every single detail of these small pieces of art, but I guess the appreciation comes from how many of them you’ve managed to devour.

True enough, Japanese cuisine often looks so tedious to prepare. Everything they cook seems to have some sort of a ritual to it. Their food presentation always looks like it follows a certain Zen rule in its arrangement and at times, the food looks too pretty to eat. But hey, when you’re hungry….you’re hungry! And right now, I am drooling at the thought of a steaming hot bowl of Katsudon!

Katsudon is a rice meal made of breaded and fried pork cutlet simmered in a mix of Japanese sauce, veggies and egg. Mostly, any Japanese dish with the suffix “don” means it is a rice meal served in a bowl. The main ingredients are simmered together with sweet and savoury sauces, vegetables and topped over steaming white sticky rice.

Now if there isn’t any decent Japanese restaurant near you, you can always try your hand at cooking some Katsudon for yourself. Here’s an easy recipe that is totally Oishi ne!

KATSUDON

Ingredients:

120g Pork Loin/pork steak cuts
salt and pepper to season
Flour
A Pinch of Water
Japanese Panko Bread Crumbs
1 egg
Cooking oil

Katsudon Sauce

50ml Water
1/5 tsp Granulated Dashi
1 tbsp Soy Sauce
1 tbsp Mirin
1 tsp Sugar
Onion- thinly sliced
Leeks
1 Egg
Japanese Wild Parsley

Fresh Steamed Rice

Instructions:
• Season pork cutlet with salt and pepper. Coat both sides with flour, dip it in the egg and coat both sides with bread crumbs. Deep fry in oil until golden brown. When cooked, slice the fried cutlet into 1 inch wide pieces and set aside
• To make sauce: In a bowl mix together water, sugar, soy sauce, mirin and dashi. Using an omelette pan, pour in the sauce mixture and add the onions and leeks. Cover and let it boil. Soon as it has come to a boil, lower the heat and put the cutlet in the pan. Pour in the egg and simmer for a few more minutes depending on how you want your egg done.
• Put freshly steamed rice in a bowl and top it with the cooked katsudon, along with any remaining sauce in the pan. Garnish with Japanese parsley and serve hot.

 

Photo Credit: jetalone

Photo Credit: jekert

A Longtime Love for Pad Thai?

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I’ve been having gastronomic visions of Thai food lately and I’m drooling for some Thai street hawker food … Pad Thai! It’s fairly easy to make and it doesn’t call for anything too exotic that an average Asian home kitchen won’t have, and nothing too expensive to buy from the local grocery store. Whatever you can’t find in the supermarket, the recipe is pretty easy to tweak and still retains its genuine flavour.

Pad Thai is stir fried noodles.  Like most other Asian countries have their own version of stir fried noodles, Thai stir fried noodles uses rice glass noodles tossed in a combination of other simple ingredients, which makes it quite inexpensive to make.

I’m definitely on a mission to cook Pad Thai this weekend! Thankfully, my son likes it a lot! And my mom … well, I have to tweak a small portion for her, but it’s all too easy. Feel free to add other ingredients to this dish or omit others that you’re not so keen on or if you have certain allergies. If you like it a little more red than brown, just add ketchup. You can even mix in a bit of peanut butter for that distinct nutty flavor. And lastly, keep a stash of extra chili peppers, in case you like to bring out that Thai fire breathing dragon in you.

Here’s a fairly easy recipe for Pad Thai you might like to dig your chopsticks into.

Pad Thai

Ingredients:

  • 1 (12 ounce) package rice noodles
  • 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
  • ½ kilo shrimps, shells peeled
  • 1 pack bean curd, fried and chopped in ½” cubes
  • 1/4 cup vegetable oil
  • 4 eggs
  • 1 tablespoon white wine vinegar
  • 2 tablespoons fish sauce
  • 3 tablespoons white sugar
  • 1/8 tablespoon crushed red pepper
  • 2 cups bean sprouts
  • 1/4 cup crushed peanuts
  • 3 green onions, chopped
  • 1 lime or lemon, cut into wedges
  • Cilantro/coriander, roughly chopped
  • 1 tbsp peanut butter

Instructions:

  • Toss the glass noodles for in boiling water and cook for 1 minute. Turn off the heat and let stand for 5 minutes in the hot water checking for tenderness. Make sure the noodles are al dente, else it will turn to bits and pieces when you sauté’ them later on.
  • Sauté’ chicken until brown and add in shrimps until they are pink and cooked through. Set aside.  Heat some oil in the pan/wok and then crack the eggs into it. Stir in chicken, shrimp and fried bean curd. Cook for about 5 minutes.
  • In a small bowl, mix together, vinegar, fish sauce, sugar, peanut butter and red pepper. Adjust all seasoning to your taste.
  • Add the bean sprouts into the pan and mix while cooking until noodles are tender to the bite for about 3 minutes.
  • Serve hot topped with coriander leaves, green onions, peanuts and more chilli pepper, if you must!

 

 

 

Photo Credit: matias dutto

Photo Credit: Mr T in DC

Photo Credit: ben reeichelt

Danish Hash

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Very quick to make, this dish is very simple as well. It’s hot, tasty and full of nutrition – a personal favourite after a weekend.

Danish Hash

The Root Vegetables in the meal provide a heap of Carbohydrates – essential to give you energy, and the Bacon will provide a great amount of Protein which will help re-build any muscle tissue spent over the course of exercise.

To Serve 4
1 Large Onion
3 Garlic Cloves, roughly chopped
1/2tsp Crushed Dried Chilli, optional
4tbsp Extra Virgin Olive Oil
110g Bacon, or 1 Packet Lardons
3 Carrots
3 Large Potatoes
1 Parsnip or ¼ Swede or ¼ Turnip
Black Pepper, to taste

1. Peel and Chop all of the Vegetables into cubes, around one centimetre square.
2. Using a Large Pan with a lid, cook the Onion, Garlic and Chilli in the Oil over a low heat until the Onion is soft.
3. Cut the Bacon into similar sized pieces then add to the pan. Cook with the lid on for a couple of minutes, checking regularly.
4. Add all of the vegetables into the pan and stir until all coated in Oil – you can add more if needed.
5. Cook with the Lid on for a fifteen to twenty minutes, checking on a frequent basis. If the Hash starts to stick, then add a small amount of Water.
6. Remove the lid and turn up the heat, cooking until the Hash is crispy and there’s no fluid left in the pan.
7. Serve with a handful of Green Leaves such as Rocket or Baby Spinach – you could even place a poached Egg on top for added protein, colours and flavours.

Photo Courtesy of: joyosity

The ‘Delicate’ Sandwich

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Okay, sarcasm isn’t my strongest point. But I’d still give this bit of advice: wear a bib whilst eating this, and being careful with it.

Sausage Sandwich

Ideal as a Brunch Sandwich, it’s great as a snack at anytime – especially after a late night!

To serve 4
1 Loaf Sour Dough Bread, cut into 8 thick slices
4tbsp Olive Oil
2 Large Red Onions, peeled and sliced
2tsp Sugar
2tbsp Balsamic Vinegar
8 Good Quality Sausages
8 Baby Plum Tomatoes, halved
1tbsp Water
3 Big Handfuls of Rocket
English Mustard

1. Drizzle a small amount of Olive over each slice of bread, before placing on a Griddle pan and toasting lightly on both sides
2. Heat a teaspoon of Oil in a pan, then add the Onions and allow them to sweat a little. When they start to wilt slightly, add half the Sugar, a small pinch of Salt, twist of Pepper and half of the Balsamic Vinegar, then cook for three to four more minutes.
3. In a fresh pan, start to cook the Sausages in a frying pan with a tablespoon of the Oil. When coloured on all sides, turn the heat down and cook for a further six to eight minutes
4. In the pan of the Onions, add the Tomato Halves, with a little Water, the rest of the Water, Sugar, Balsamic Vinegar and then season to taste. Leave to reduce a little over a medium heat.
5. To assemble, cut the Sausages in half lengthways. Spoon the Tomato and Onion mixture onto half the slices of Bread, place the Sausages on top, followed by a handful of Rocket, drizzle with a small amount of Oil, then the other slice of Bread, which has been covered in Mustard.

Photo Courtesy of: bird gc

Caramelized Onion and Gruyere Frittata

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A simple classic, updated and given a modern twist. The Onion and Cheese combination is very tasty mixture, and cooked until golden brown on top, it’s a treat for all the senses.

Frittata

To add some colour to the dish use Red Onions instead of the more traditional ones that are used. This will also change the taste slightly, so try a combination of the two to get the right flavours.

To Serve 4
2tbsp Vegetable Oil
700g Onions, peeled and sliced
1 Garlic Clove, peeled and sliced
4 Eggs
1tbsp Fresh Chives, chopped
1tbsp Fresh Parsley, chopped
Salt and Pepper
125g Spinach, roughly chopped
75g Gruyere, cut into 1cm Cubes
75g Edam, cut into 1cm Cubes

1. Heat the Vegetable Oil in a small frying pan – about nine centimetres across. Cook the Onions and Garlic with a lid on, for about twenty five to thirty minutes, or until the Onions and Garlic have caramelized and golden brown, stirring occasionally.
2. Beat the Eggs together with the Chives, Parsley, Salt and Pepper.
3. Take the Onion out of the pan, and replace with the Spinach. Stir over a very low heat until wilted and the extra liquid has evaporated. Return the Onions to the pan, and add the Cheese, before stirring until well combined.
4. Pour the Egg mixture into the pan, and allow to run through the Onions. Cook over a medium heat, and keep loosening the edges of the mix with a spatula. After three or four minutes (or when the mixture has set)
5. Cover the Handle with foil, then place under a grill for three or four more minutes or until the top is set and turned golden brown

Photo Courtesy of: jefferyw

Poached Eggs on Bacon Baguette

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A great lazy morning breakfast dish, or a light lunch. This meal is great when served with a light leafy salad.

Poached Egg on Toast

To poach the eggs in a frying pan, fill about three inches high with water, along with two tablespoons of Vinegar. Bring to the boil, swirl the mixture around slightly, then slowly drop the eggs into the water. Cook gently for around four minutes until they have set.

To Serve 4
450g Cherry Tomatoes, halved
2 Garlic Cloves, peeled and crushed
Black Pepper
1 Baguette
4tbsp Mayonnaise
1tbsp Olive Oil
300g Thin Cut Rindless Streaky Bacon
2tbsp Chopped Fresh Parsley
4 Eggs
1 Small Frisee Lettuce

1. Put the Tomatoes into a bowl with the Garlic, and season well with Black Pepper.
2. Cut the Baguette into four lengths, and slice each into half – but not cutting all the way through. Spread the inside of each piece with a little Mayonnaise, then toast under a hot grill. Keep warm, covered under a low heat.
3. Heat the Oil in a non-stick pan, and fry the Bacon in two batches, keeping them warm. They should be golden and crispy. Quickly fry the Tomatoes in the Bacon Fat, for around a minute, before stirring in the Parsley.
4. Poach the Eggs, and top each Baguette with the Frisee, Bacon, Tomatoes and Egg. Grind some fresh Pepper over the top, and serve as soon as possible.

Photo Courtesy of: Avlxyz

Pan-Fried Venison with Blueberry Sauce

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This is a truly stunning dish – the tastes that are provided combine brilliantly with the aromas that the Venison provides.
Venison Steaks
The Blueberry sauce that you create in this dish can be used with a variety of strong-flavoured Meats, so it may be worthwhile remembering it separately!

To Serve 6
15g Butter
1tbsp Vegetable Oil
6 Venison Steaks
225g Blueberries
150ml Dry White Wine
2tsp Caster Sugar
4tbsp Orange Juice
1tbsp Wine Vinegar
Salt and Pepper
25g Unsalted Butter

1. Put three quarters of the Blueberries into a heavy saucepan, along with the White Wine and the Caster Sugar. Bring to the boil, stirring and simmer for ten minutes with a lid on. Once the Berries are soft, remove from the heat, and press through a sieve into a jug.
2. Return the Pureed Berries to the pan, add the Orange Juice, Wine Vinegar, before adding Salt and Pepper to taste. Bring to the boil again, and whisk in the Unsalted Butter, slowly until it’s all melted. Simmer, stirring constantly until the sauce has reduced and is thicker. Check the tastes, and season to suit. If it’s too tart, add more Sugar at this point.
3. For the Steaks, hear the Butter in a large frying pan, along with the Vegetable Oil. Place each Steak in the pan, and fry for three to four minutes on each side, until cooked through. Stir in the Blueberry Sauce, and then the remaining Blueberries, and stir gently. Heat through, and serve immediately.

Photo Courtesy of: FotoosVanRobin

Pan Fried Turkey with Lemon and Hazelnuts

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Using Turkey Escalope’s is best for this dish, and they should be available in larger supermarkets. If you can’t find any, replace with thin slices of Breast meat.
Pan Fried Turkey with Lemon and Hazelnuts
Serve this dish fresh from the pan, along with some Seasonal Vegetables – Boiled Baby Carrots, New Potatoes and Peas go very well with it.

To Serve 4
8 Turkey Escalope’s
2 Eggs, beaten
175g Hazelnuts, finely chopped
75g Butter
125ml Dry White Wine
2tbsp Lemon Juice
1tbsp Fresh Tarragon or Parsley, chopped
Salt and Pepper
75g Butter, diced

1. Place the Escalope’s between two sheets of Greaseproof Paper, and beat with a rolling pin until half the original thickness
2. Dip the Beaten Escalope’s into the Beaten Egg, and then press into the Hazelnuts, making sure they are completely covered.
3. Heat the Un-Diced Butter in a frying pan, until foaming, before adding the Coated Escalope’s, and fry for about a minute and a half on each side, until Golden Brown. Remove from the pan and keep warm.
4. Make the Lemon Sauce. To do this, add the White Wine to the Pan that’s just held the Escalope’s, and boil rapidly until halved in quantity. Add the Lemon Juice, Tarragon and Season to taste with Salt and Pepper. Remove from the heat, and slowly add the Diced Butter until it’s thickened up. Adjust the seasoning, and then Pour over the Turkey.

Serve immediately, along with some Wedges of Lemon.

Photo Courtesy of: Like_the_Grand_Canyon

Superbowl Party Food

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Pittsburgh against Green Bay. Steelers against Packers. Terrible Towels against Cheeseheads…One of the biggest sporting events in the world, this years is billed to be one of the best games of all time. And it’s only fair to get a load of friends over, beers in the cooler, with lots of easy food.

Lombardi Trophy

So what have we got on the cards?

Nachos Chips
Melted Cheese, Jalapenos, a small amount of Chopped Tomatoes, Sour Cream and Guacamole, this dish is a great favourite at any party.

Lay half of the Nachos out on an Ovenproof dish, sprinkle with some Cheese, then lay some Tomatoes, Jalapenos, Sour Cream and Guacamole on top. Lay the rest of the Nachos on top, followed by the rest of the toppings, and place under a medium heated grill until Golden Brown, and the Cheese has melted.

Pizza
Using the bases mentioned here, you can easily change the toppings – try some Beef and Jalapenos, Three Cheeses, and some Chicken and Sweetcorn toppings for them.

Follow the instructions for the Pizza Bases, and place the toppings on before returning to the oven for the final sessions, to allow them to cook and crisp over.

Southern Fried Chicken
This recipe is a personal favourite. You can use different cuts of Chicken to make sure that you have a lot of these, or you may miss the third and fourth quarter making more!

These are great hot or cold, so if you don’t have a series of fryers, or someone specially in to cook, it may be worth serving them cold!

Pretzls
Nothing says Beer Snack, like a traditional Pretzel! And flavour these with some different spices and flavourings – Cinnamon, Salt or Garlic are all good flavourings that can go well on this snack.

Big Baskets of these – not even in the traditional shapes, but in any pattern – go down VERY well.

Above all – if you’re going out, have a game plan – don’t drink and drive, have a designated driver, or take a cab!

Photo Courtesy of: PBurghStever

Chicken and Almond Rissoles, with Stir-Fried Vegetables

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Cooked Potato and Chicken are a great combination in this dish – rolled in chopped Almonds, and served with stir-fried Vegetables makes a great dish, it’s very easy and quick to make, and can easily be spiced up to suit more peoples tastes!

Chopped Chicken

To Serve 1
125g Boiled Potatoes
90g Carrots
125g Cooked Chicken Meat
1 Garlic Clove, crushed
1/2tsp Dried Tarragon or Thyme
Large Pinch Ground Allspice or Coriander
1 Egg Yolk, beaten
30g Flaked Almonds
Salt and Pepper
1 Celery Stick
2 Spring Onions, trimmed
1tbsp Oil
8 Baby Sweetcorn Cobs
10 Mange touts, trimmed
2tsp Balsamic Vinegar

1. Grate the Boiled Potatoes and Raw Carrots into a bowl, and finely chop the Chicken, before adding into the bowl. Add the Garlic, Tarragon, Allspice and plenty of Salt and Pepper.
2. Add the Egg Yolk, and blend the ingredients together very well. Divide the mixture into two separate balls, and shape into two Sausages.
3. Chop and crush the Almonds finely, and then roll each sausage (or Rissole) in them until evenly coated. Place in a greased, ovenproof dish, and cook at 200c for about twenty minutes, until lightly browned. Alternatively, fry them in a small amount of oil until brown all over and cooked through.
4. Whilst the Rissoles are cooking, prepare the Vegetables for the Stir-Fry. Cut the Spring Onions and Celery into narrow slices, and heat up the tablespoon of Oil in a pan, and cook over a high heat for one or two minutes, before adding the Sweetcorn Cobs, and Peas. Add Vinegar, then season to taste.

Photo Courtesy of: thomaswanhoff

Crispy Chinese Greens

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These shreds of crispy fried Chinese Greens are a superb addition to any Chinese meal – they’re particularly good served as a starter, along with some Sesame Prawn Toasts and a Crisp Dry White Wine.

Spring Greens

You can use different Nuts in place of the Peanuts – try some Cashews, Toasted Peanuts, or even some Sunflower Seeds. Using a mixture of the Nuts and Seeds is also a good idea for a bit of variety – as with every great recipe, experiment and you’ll be able to tailor something to what you prefer personally.

To Serve 4
700g Spring Greens
600ml Sunflower Oil
1 1/2tsp Caster Sugar
Salt
25g Natural Roasted Peanuts, halved

1. Remove the thick stems from the Spring Greens, and wash the leaves well. Dry thoroughly, before removing rolling them together tightly, and shredding them finely with a very sharp knife.
2. Spread the Shredded Spring Greens out on kitchen paper, and dry again – they must be completely dry before they go into the Oil for frying. If in doubt, leave them for a while sandwiched between two sheets of kitchen paper.
3. Heat the Oil up in a Large Wok or deep pan until it is just smoking. Remove from the heat, and add the Spring Greens, and stir well. Return the pan to the heat, and fry for about two minutes, stirring all the time.
4. Using a Slotted Spoon carefully remove the Fried Greens and place on a plate lined with Absorbent Kitchen Paper, and very carefully pat dry and leave to drain for a few moments.
5. Turn the Crispy Greens onto a warmed plate, and sprinkle with the Sugar and Salt (to taste) and the Nuts.

Photo Courtesy of: Avlxyz

Deep Fried Camembert with Rhubarb Sauce

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This dish is a popular one in a wide range of restaurants. The tartness of the Rhubarb Sauce complements the flavours that are in the Camembert.
Camembert
Cooking at a high heat for a short time period means that the cheese will be quite soft and gooey, but will still retain its shape. To get the best flavours from the dish, serve as soon as you have removed any excess oil from the Cheese.

To Serve 4
8 Camembert Cheese Portions
1 Large Egg
125g Fine Fresh Breadcrumbs
Sunflower Oil, for Deep Frying
225g Rhubarb, trimmed and cut into small pieces
40g Sugar
1/4tsp Ground Ginger
Salt and Pepper

1. To make the sauce, place the Rhubarb and Sugar into a medium sized saucepan, along with a tablespoon of Water. Cover the pan, and cook on a low heat for ten minutes, until the Rhubarb is very soft.
2. Place the contents of the Pan into a food processor, and blend until smooth. Mix in the Ground Ginger, before seasoning to taste with Salt and Pepper. Return to the pan, and then heat through gently.
3. Remove the rind from the Camembert Portions. Beat the Egg with Salt and Pepper, and pour onto a large, flat plate. On another plate, spread out the Breadcrumbs. Dip the Portions of Camembert into the egg, making sure that they are completely covered, before dipping them into the breadcrumbs. Repeat the process, dipping in each for a second time. Make sure that they are completely covered by Breadcrumbs before you finish.
4. Heat the Oil in a deep fat fryer to around 190C. Fry the Cheese portions four at a time, for about two minutes until they are crisp and golden. Gently pat dry on Kitchen paper, and serve with the sauce at once.

Photo Courtesy of: ChatiryGirl

Twice Cooked Coconut Shrimp

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Dipped in a tasty batter, rolled in shredded coconut, fried and baked, these shrimp will simple amaze and delight anyone who tastes them. Especially when they try mixed with the home-made dipping sauce!

Deep Fried Shrimp

To serve 6
750gm Large Shrimp – Peeled and de-veined
½ Cup All-Purpose Flour
½ Cup Cornstarch
1tbsp Salt
½ tbsp Ground White Pepper
2tbsp Vegetable Oil
1cup Ice Water
2cups Shredded Coconut
Vegetable Oil (For frying)
½ Cup Orange Marmalade
¼ Cup Dijon Mustard
¼ Cup Honey
¼ tsp Hot Pepper Sauce

1. Peel, de-vein and wash the shrimp, before drying well on paper towels.
2. Mix the Flour, Cornstarch, Salt and White Pepper together, and add two tablespoons of Vegetable Oil and the Ice water, before stirring to blend well – make sure that there are no lumps.
3. Heat the oven up to around 150 C, and pour some Vegetable Oil in a pan and heat up.
4. Pour the Shredded Coconut into a shallow tray. Dip each Shrimp one at a time into the Batter, before dipping into Coconut. Once each Shrimp is coated, place in a frying pain of Oil heated to around 175C, and fry until lightly browned – around about four minutes.
5. Bake the fried Shrimp in the oven for around five minutes to finish them off.
6. Once the Shrimp have been taken out of the oven, leave to cool. During this time, combine the Marmalade, Mustard, Honey and Hot Sauce in a small bowl, and mix well.

Serve on the same plate, on a bed of shredded lettuce.

Photo Courtesy of: VeryGreen

Crispy Fried Duck

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Crispy Fried Duck PancakeThese pancakes are crispy, juicy and full of flavour, all in the same mouthful. They are great as a posh snack, part of a party menu, or as part of a themed dinner night. When preparing the Cucumber and Spring Onion, try to get it as close to serving time as possible to make sure that they’re fresh, and you can keep the pancakes warm in over steam in order to make sure they keep their softness.

You can buy the pancakes pre-made, and just heat them up before serving, but if you’re going to make it all yourself, you really should make it all – otherwise it’s cheating really! (p.s., I won’t tell if you do use pre-made ones!)

To serve 16

1 Duck (1 ¾ to 2kg)

Oil for Frying

5 cups Chicken Stock

2 ½ cups Dry Sherry (not white Wine)

7tbsp Light Soy Sauce

4tbsp Dark Soy Sauce

4tbsp Hoisin Sauce

4 Onions, Sliced

6 slices fresh Ginger

1 ½ tbsp Sugar

1 tsp Five Spice

1 ½ kg Beef and Pork Bones

16 Mandarin Pancakes

5-6tsp Hoisin Sauce

4 Cucumbers, peeled and cut into thin strips

5 Spring Onions, cut into strips

For the Mandarin Pancakes

½ Cup Flour

½ Cup Hot Water

1 tsp Oil

1 tsp Sesame Oil

1.       Boil the duck for ten minutes, before draining.

2.       Mix the Chicken Stock, Sherry, Soy Sauce (light and dark), Hoisin Sauce, sliced Onions, Ginger, Sugar, Five Spice and Beef and Pork bones, and simmer for thirty minutes, then remove the bones.

3.       Add the duck to this sauce, and simmer on a low heat for 1 ½ hours, turning it over every so often. After an hour and a half, remove the duck, and place on an oven grill tray, and leave to completely cool and drain – it will need at least two hours.

4.       Heat up a large amount of Oil in a wok or pot, and fry for around eight to ten minutes. Remove from the oil, and dry with some absorbent paper towels, and shred.

For the Pancakes

1.       Mix the Flour, hot Water and the teaspoon of Oil. Empty the mixture out onto a floured surface, and knead until it becomes smooth and tight.

2.       Create 16 even-sized balls, and spread out until small and paper-thin. Spread Sesame Oil onto the surface of each pancake.

3.       Heat a non-stick pan, and lightly brown each side of the pancakes.

Serve with the thin slices of Spring Onion and Cucumber, and a bowl of Hoisin Sauce.

Photo Courtesy of ItJournalist