from Susan Feniger's STREET Food
Delicious! I tried with whole mung beans and the pattie did not stay together well, but it was terrific tasting. served with Green Sirachi Sauce http://www.bigoven.com/recipe/816468/green-sriracha-sauce/9d9206fb1c4b7cf4
definitely best pattie consistency after it ferments for 24 hours
used processor first, then immersion blender to make the batter thinner
This recipe requires 2 days advance soak/marinade.
For marinade:
cut off 1" of lemongrass root end and one-third of the remaining stalk, down from the top, and discard. Cut the remaining stalk in half lengthwise and chop and bruise to release oils. Put in small bowl and add sugar, garlic, oil, rice wine/vinegar, soy sauce and oyster sauce. In spice grinder combine all other ingredients and grind to form a rough powder. Add to lemongrass and stir to mix. Keeps in airtight container in the fridge up to 3 weeks.
For pancakes -- best 2 days ahead --
Rinse and drain mung bean dal, put in large container and add 5 cups warm water. Cover and let sit in warm place overnight.
Next day, put the pork and five-spice marinade in a bowl and mix well to combine. Cover with plastic wrap, put in fridge, and let marinate overnight.
Drain the beans and pulse in food processor. Puree until smooth adding fresh water to thin the mix into a thin pancake-batter consistency (about 1 1/2 cup water). Pour the batter into a container, cover, and leave it in a warm place for overnight. Don't seal tight because it will bubble. The batter should remain thin, if it thickens, stir in a bit more water before using.
Day 3 = Heat oil in large saute pan or skillet over medium-low heat. Pull the pork from the marinade and cook, stirring occasionally, until browned and crispy on outside but still soft when pressed --- approx 10 min. Pour the excess fat and oil out of the pan and discard. Raise the heat to medium and put the pan back on the stove. Add the scallions and saute for 2 minutes until wilted and starting to brown. Add chopped kimchi, stir well, and remove from heat. Put aside in bowl.
Heat griddle to high, dry heat. Add remaining ingredients to batter, mix well with immersion blender until smooth. Pour about 1/3 cup of batter into 4-inch pancakes. Batter should be fairly thin and should spread out on its own to create a 4-inch pancake. While the pancake is cooking on the first side, sprinkle 3 tablespoons of the pork mixture on the pancake, being sure that it is equally distributed over the surface. Sprinkle with spices ... garlic powder, etc. After about 4 minutes, when the pancake is starting to brown and the edges to crisp, flip it over with a spatula and press down lightly to push the pork mixture into the pancake. Cook for another 3-4 minutes until fairly dry. Then transfer to a platter, pork side up. Continue making with remaining ingredients.
Serve hot on their own, or with Chinese hot mustard and soy sauce.
Have made these without pork or kimchi. Nice bread-substitute. Delicious spread with green srirachi sauce. Good pushers for various stews, etc. Good sandwich bread substitute. Can vary ingredients added during cooking process ... fresh cilantro, green onion slices, kim chi, etc. Take quite a long time to cook (2-3x pancake time). Great made ahead and reheated in toaster or oven. have yet to try freezing.
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Serving Size: 1 Serving (644g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1096 | ||
Calories from Fat: 814 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 90.4g | 121 % | |
Saturated Fat 46.2g | 231 % | |
Monounsaturated Fat 16.9g | ||
Polyunsanturated Fat 19.8g | ||
Cholesterol 570.6mg | 176 % | |
Sodium 12239.1mg | 422 % | |
Potassium 1242.1mg | 33 % | |
Total Carbohydrate 41.5g | 12 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 31g | ||
Protein 42.5g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1096
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