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.

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