11-11-11 Supper

Kujolpan (Nine Section Appetizers) ... modified to be 11 Section Appetizers
Ingredients
Pancakes + 10 fillings + 11
FOR THE PANCAKES:
  • 2 cup flour
  • 4 egg whites
  • 2 cup water
  • 1 teaspoon salt
  • 2 tablespoon oil
A Boiled Frog Bevie ... the glasses kinda look like drunken 11's
FOR THE FILLINGS:
  • 1/2 pound sirloin steak, trimmed and cut into very thin strips
  • 2 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 garlic cloves, finely chopped
  • 2 scallion, minced
  • 1 teaspoon red chili paste
  • Freshly ground black pepper
  • 1/2 pound shrimp, peeled and deveined
  • 2 chicken breast
  • 1 tablespoon hoisin
  • 1 cup lettuce, rough chopped
  • 1 cucumber, julienned
  • 1 lime, cut into wedges
  • 1/2 cup cilantro
  • 2 tablespoons sesame oil, or more to taste
  • 8 dried shiitake mushrooms, hydrated
  • 1 carrot, julienned
  • 2 eggs, beaten
  • 1 tablespoon vegetable
  • For sauces we used hoisin, teriyaki and peanut sauce
Directions
Make the pancakes: In a bowl, combine the flour, egg whites, water, and salt and stir until the batter is smooth. To a heated non-stick pan, add the oil. Drop in tablespoons of batter to form thin pancakes about 3-inches in diameter. Fry lightly on both sides. Transfer to a plate. 
Make the fillings: In a bowl, combine the beef, soy sauce, sesame oil, garlic, scallion, red chilies, and black pepper. Saute the mixture in a pan until the beef is cooked through, about 5 minutes. Set aside.
Poach the shrimp in salted water, about 3 minutes. When cool enough to handle, julienne the shrimp. Set aside.
Poach the chicken in salted water until cooked through, about 10 minutes. When cool enough to handle, shred or rough chop the chicken. Add hoisin, salt and pepper to taste. Set aside.
Squeeze excess water from the shiitake mushrooms, remove the stems and discard, and julienne the mushroom caps. To a heated pan, add 1 tablespoon sesame oil. Add mushrooms, salt and pepper to taste and saute until mushrooms are soft, about 1 minute. Set aside.
Add another tablespoon sesame oil to the pan with the carrots, salt and pepper to taste. Saute until the carrots are slightly cooked but not completely soft, about 1 minute. Set aside.
Add a pinch of salt and pepper to the ggs and stir to combine. To a heated non-stick pan on moderately low heat, add 1 tablespoon of oil. Pour the egg into the pan and swirl the pan around to form a thin layer with the egg whites. Once the eggs have cooked through, turn them out onto a plate. Let cool, then julienne the eggs. Set aside.
When ready to serve, place each filling into a compartment of the kujolpan dish, with the pancakes in the center compartment. Alternatively, pile the pancakes in the center of a large platter and arrange the 10 fillings around the pancakes. To eat, take a pancake and fill it with any combination of fillings to taste.

Comments

Post a Comment

Popular posts from this blog

Coco Smoke Salmon

Image
RED AND GREEN PEPPER JELLY Adapted from  Best of Bridge INGREDIENTS 2 cups finely chopped red bell peppers 1 or 2 jalapeño peppers, minced 1 1⁄2 cups cider vinegar 1⁄2 tsp hot pepper sauce (or 1⁄4 tsp/1 mL hot pepper flakes) 6 1⁄2 cups granulated sugar 2 pouches (3 oz/85 mL each) liquid pectin INSTRUCTIONS In a large, deep, heavy-bottomed pot, combine red peppers, jalapeño peppers, vinegar, hot pepper sauce and sugar. Bring to a boil over medium heat, stirring constantly. Reduce heat and boil gently for 5 minutes. Remove from heat and let stand for 20 minutes, stirring occasionally. Bring to a full boil over high heat, stirring constantly. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating peppers. Ladle into prepared jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten just un...
Read more

Steak with Chimichurri Sauce

Image
Steak with Chimichurri Sauce Chimichurri Sauce §   ½ cup parsley stems, washed and rinsed. §   ½ cup cilantro stems, washed and rinsed §   ¼ cup green onion §   ¼ cup coconut oil §   ¼ cup balsamic vinegar §   5 garlic cloves §   1 teaspoon crushed red pepper §   ½ teaspoon cumin §   ½ teaspoon kosher salt Steak marinade §   1 pound flank steak §   ¼ cup coconut oil §   1 tablespoon fresh parsley §   1 tablespoon fresh cilantro §   ¼ teaspoon sage §   ¼ teaspoon cumin §   ¼teaspoon curry §   ¼ teaspoon paprika §   ¼ teaspoon basil §   ¼ teaspoon chili powder §   ¼ teaspoon coriander §   3 cloves garlic, chopped §   salt and pepper To make Chimichurri Sauce: Place all ingredients in a blender and process for a few minutes u...
Read more

Sushi Stacks

Image
Sushi Stacks Allow yourself about 2 to 3 hours of prep time if you are going to make this, but trust me it will be worth it. Rice 2 c Sushi Rice 1.5 T Seasoned Rice Vinegar Cook the rice according to the package. While still hot, add the rice vinegar and gently fold to incorporate into the rice. Lay some parchment paper on a jelly roll pan (cookie sheet) and scoop the rice onto the pan. Using a wet spoon, spread out and flatten the rice into an even layer. Cover with two layers of damp paper towel and let cool. I usually make the rice in the morning and let it chill in the fridge till supper. Teriyaki Beef ½ lb bottom round steak, cut thinly across the grain and in bite size pieces 2/3 c Teriyaki sauce 2 cloves grated garlic 1 t grated ginger S&P 1 T coconut oil Mix the sauce, garlic, ginger and S&P. Add the sliced beef and let marinate in the fridge for 3 to 4 hours. Remove from the fridge, drain and reserve the marinade in another bowl. Heat u...
Read more