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Category Archives: pastry

Hotteok (Korean pancakes)

20 Thursday Nov 2014

Posted by Zoli in breakfast, dessert, kids, Korean, pastry, snacks, Street food, Vegetarian

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brown sugar, fried pastry, Hotteok, kids, Korean pancakes, street food, vegetarian

Korean pancakes

I’m always on the lookout for sweet fried things to make for my kiddies. Not the most food trendy sentence now is it? I love making them pancakes, crepes, fritters and on Thanksgiving morning, beignets are our family’s special treat. These hotteok are a street food, not a breakfast food traditionally. I don’t remember ever eating these in Korea—I first saw them in a girleatworld instagram post. Served hot, they are delicious with a crispy outside, soft and chewy inside and melted brown sugar nut syrup oozing out.

They’re a little labor intensive for first thing in the morning, but you could make the batter the night before or start it early in the am and fry up a batch by brunch time. I made them for an after school snack and then heated up a leftover one with some fruit for my daughter’s breakfast. Of all things, my 8-yr old son wasn’t too keen on them—he said he likes eating ‘hot food with a fork’ and not with his hands!

Ingredients for 8-10 hotteok
1 1/2 cups flour
1/2 cup glutinous rice flour
(if you don’t have the rice flour use 2 cups flour)
1/2 cup each of water and milk (or 1 cup milk)
2 tsp instant yeast, such as Fleischmanns
1/2 tsp salt
2 tbsp sugar
mild-flavored vegetable oil (or olive oil)
black sesame seeds (optional)

Filling
1/4 to 1/3 cup brown sugar
1/4-1/2 tsp cinnamon
2-3 tbsp chopped nuts

1) Warm the milk slightly and add in the yeast, sugar and 1 tbsp oil. Stir and let sit for a few minutes.
2) Add in the flour and sesame seeds if using. Mix rigorously for a minute, then cover tightly and let rise for 1 1/2 to 2 hours.
3) Knock air out. The dough will be very sticky.
4) Use plenty of flour to work with this sticky dough. Scrape the dough onto a floured surface. Shape into a log and divide it in two, then divide those halves and so on until you have 8-10 equal-sized pieces of dough.
5) Mix the filling together.
6) With floured hands so they don’t stick, flatten slightly a dough ball in your palm and then cup your hand to form a little pocket for the filling. Add about 2 tbsp of filling and then fold the sides over it and seal the hotteok. It should be a nice round ball shape. Set it seam-side down on a floured surface. Repeat with the remaining dough balls. Cover with a tea towel to keep them moist.
7) Heat up about 3 tbsp oil (I used olive oil) in a heavy bottomed frying pan and add the hotteok seam-side down. Fry the dough balls till golden brown on the bottom and then flip.
8) With a spatula or hotteok press, press the dough balls down until they are flattened discs. Fry till that side is golden brown and then flip again. When both sides are browned, lower the heat, cover and cook for another minute.

Serve straight away. They must be nice and hot!
Korean pancakes
Korean pancakes

Korean pancakes

Korean pancakes

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Vegetable samosas

23 Wednesday Oct 2013

Posted by Zoli in indian, party bites, pastry, snacks, spices, the basics, vegan, Vegetarian

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Tags

Indian food, Madhur Jaffrey, mango pickle, party food, potato, samosas, vegan, World Vegetarian

vegetable samosas
The best samosas I ever had in my life were at a wedding in England, made by the groom’s mother, a scary overbearing lady who didn’t smile during the whole affair. Damn fine cook, but oh thank you sweet lord she wasn’t my mother!
These are yummy, but not as yummy as hers. I got this recipe from the wonderful, the marvelous Madhur Jaffrey, whose book, World Vegetarian, just blows my mind. The filling is great, but the pastry could be a little bit lighter. Still, nothing some spicy mango pickle can’t fix. This is my first attempt at homemade samosas. I find them a little trickier than pakoras. Pakoras use batter, samosas use pastry and, well, lets be honest, pastry takes practice.
A word about fried food. I like it. I like the homemade stuff. My food philosophy is: if I made it and fried it, it’s not so bad. No preservatives. No weird ingredients that came straight out of a chem lab, fried or not.

Vegetable samosas
inspired heavily by Madhur Jaffrey
750g or 5 smallish potatoes
1 onion, diced finely
3 cloves garlic, sliced thinly
1 green chile, deseeded and chopped
1 handful parsley or cilantro, chopped
1 tbs fresh ginger, peeled and minced (or grated)
fresh or frozen peas
2 tbs lemon juice
1 tsp salt
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp garam masala
water as needed
olive oil and vegetable oil

pastry
225g or 2 cups flour
1 tsp salt
4 tbs olive oil
4-6bs water

1. Start with the pastry. Mix the flour and salt together
2. Add the olive oil and rub it with your fingers to form a crumbly mixture
3. Add in the water and mix to form a stiff dough. Add a little more water as needed so that the dough sticks together.
4. Knead the dough on a clean counter until it is nice and smooth. A few minutes. Put in a plastic bag and set aside.
5. Boil the potatoes until just tender. Let cool and then peel and dice.
6. Heat up olive oil in a heavy frying pan and fry the onion, garlic and chili gently until very soft.
7. Add the spices, the diced potato, cilantro and peas. (Fresh peas will need longer cooking time.)
8. Add a little water to the potato mixture so that it doesn’t dry out or stick to the bottom.
9. Cook gently for a few minutes until all the flavors are combined. Add lemon juice, taste and adjust seasoning as needed. Might need a little more salt if too bland or water if too dry.
DSC_0009
10. Back to the dough. By this time it should be softer and more pliable. Knead for a couple minutes and divide into 8 balls. Roll each one out very thinly–about as thin as a tortilla–and cut in half. Fold over into a triangle shape and use a fork to press down on the bottom side to seal it together. Put about a tsp of potato filling in and press down with a fork to seal the remaining open end. You should have what looks like a small wonton or empanada style samosa ready for frying. Continue with the rest of the pastry and filling until you have 16 samosas.
11. In a heavy frying pan, heat up some vegetable oil for deep frying or shallow frying. I chose shallow frying, so just enough oil to fry one side of the samosas fully before flipping.
12. Place the samosas gently in the oil and fry till one side is golden and then use tongs to flip over. Have plenty of paper towel to hand for draining.
13. We ate these with spicy mango pickle, but anything would be good–a mint cucumber dip or tomato sambal.
hot mango pickle
veggie samosas

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