Friday, November 29, 2013

It's Korean & Thai Dishes In A Day

Yes. Today I had Korean green onion pancakes (Pajeon) for lunch and Thai fried chicken (Gai Thod) for dinner LOL

My lunch...

Recipe for this delicious savoury pancake - Korean Green Onion Pancake (Pajeon) -  can be found HERE
What you need:
For the pancake:
10 stalks green onion, cut into 5 inches long
1/2 cup plain flour
1/2 cup water
1 tsp salted soya bean paste
1/2 tsp sugar
3 tbsp vegetable oil
  1. Mix plain flour, water, soya bean paste, and sugar in a bowl, mix well til smooth
  2. Heat oil in a frying pan. Arrange green onion parallel to each other, in the shape of rectangle
  3. Pour batter over the green onion evenly
  4. While cooked, keep patting, press slightly and keep it in nice shape with spatula
  5. A few minutes later, when the bottom turns crispy and golden brown, flip it
  6. Cook another 1 minute and transfer to serving plate
  7. Serve with dipping sauce
The dipping sauce...

Dipping sauce:

Mix 2 tbsp soya sauce, 1 tbsp vinegar, 1 tsp sugar, chopped shallot, chopped red chilli, chopped green onion (the green part), 1 tsp chopped garlic
(original recipe used roasted sesame seeds but I didn't use)

My dinner...

Recipe for this finger licking scrumptious, crispy yet succulent Thai Fried Chicken (Gai Thod) is from HERE

What you need: (modified)

600g chicken cut of your choice (I used chicken drumlettes)
3 coriander roots, cleaned and chopped
6 cloves of garlic, chopped
1 tsp white pepper powder
1/2 tbsp salt
1 tbsp oyster sauce
dash of soya sauce
dash of fish sauce
3 tbsp water
1/4 cup rice flour

  1. Blend pepper, garlic, coriander roots, salt to a paste
  2. Mix the paste with the rest of the ingredients
  3. Marinate chicken with the paste mixture, leave it overnight in the fridge
  4. Deep fry chicken just before serving and serve immediately with homemade thai sweet chilli sauce

Thai sweet chilli sauce
Source: SheSimmers
What you need:
3 large garlic cloves, peeled
2 red chillis, desseded
1/4 cup vinegar
1/2 cup sugar
3/4 cup water
1/2 tbsp salt
1 tbsp cornflour
2 tbsp water
  1. Puree garlic, chillis, vinegar, sugar, water and salt
  2. Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 mins
  3. Combine the cornflour and water. Whisk in the cornflour mixture and continue to simmer one more min. The cornflour will help the sauce to thicken slightly thereby causing nice suspension of the garlic-pepper bits, otherwise you get a thin sauce with all the little pieces floating on the surface
  4. Let cool completely, store in a glass jar and refrigerate

The best way to eat the chicken...

Slurp! :)

My lunch is posted here for Aspiring Bakers #37:Korean-Feast of Hansik (Nov 2013) hosted by Grace of Life Can Be Simple

And my dinner is posted for  Asian Food Fest November 2013: Thailand hosted by Lena from Frozen Wings


  1. Alice, I wish I can be your neighbour!

  2. the pajeon looks good..must be fun too making that pancake :_

    i've seen a few making the same chilli sauce, i hope i can try this out some day too and the chicken, ooh..delicious !

  3. Both dishes look great! The Korean
    Pancake sound interesting.

  4. Oh man... I can't get over your drumsticks !! So remind me of the times when I dip my buffalo wings in spicy sauce..... Urs look exactly that Sedap

  5. Hi Alice, wish I can have these fried chicken and the dipping sauce...hmmm yummy.

  6. Hi Alice,
    Wish I could be your guest for the day! Both dishes looks really delicious!

  7. Alice, I love your Korean-Thai combi!! They look absolutely delish! What a great way to spend your weekend. Thanks for linking up with Aspiring Bakers.



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