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在多倫多要購買韓國食材真的很方便，韓國超市品牌有兩間: Galleria 和 H Mart，都是大型的超市，每次行入去都當做去了一次外遊一樣，東摸西摸就樂個半天。
韓式食物當中，我喜歡煎餅，因為易做又好味，之前拍過影片做三款不同材料的煎餅，喜歡也可以試試～
食譜連結：
https://www.passiontimes.hk/article/08-10-2018/47426
影片重溫：
https://youtu.be/rUOfc8jJQcs
#人妻嘉慧煮煮看
#ourlittlepantry
#韓式煎餅
#慧食記
Jalmogeutseumnida!! 🇰🇷🥢🥩
🥩 Moksal
🥩 Samgyeopsal
🥟 Gun Mandu (half streamed, half fried)
🍚 Fried Pork Rice
🍲 Kimchi Jigae
🍥 Pork Bulgogi Gimbap
🥞 Haemul Pajeon
🌐 Hansang Korea
Extra seafood when making haemul pajeon (korean seafood pancake) at home 😛
在家做韓式海鮮煎蔥餅 - Homemade Haemul Pajeon
人妻嘉慧煮煮看:
https://www.facebook.com/torontohousewife/
Our Little Pantry:
https://www.facebook.com/ourlittlepantry/
Instagram:
https://www.instagram.com/sanbit/?hl=en
課金連結:
http://www.passiontimes.hk/?view=raise&host=%E5%98%89%E6%85%A7
熱血時報食譜連結:
http://www.passiontimes.hk/author/%E5%98%89%E6%85%A7
Thank you for watching~
Recipe at: http://www.themeatmen.sg/korean-seafood-pancake
No one will stop at just one bite with this crispy seafood pancake accompanied by a delightful savoury and tangy soy dip! According to the Koreans, savoury pancakes are THE comfort food that should be eaten during rainy days and that seafood pancakes are also best paired off with 'makgeolli' (milky rice liquor).
Haemul pajeon,or Korean seafood pancake, is highly addictive and it is so easy to make; you won't pull any mussels doing so. The traditional base of a savoury Korean pancake (jeon) more often than not consists of a batter of flour, glutinous rice flour, eggs and heavily features spring onions (pa).
Rice flour is added into the batter to give the pancakes that extra crisp. Popular ingredients to add into the pancake base are seafood, meat or kimchi. You can easily tweak this recipe to mix and match the variety of seafood that you prefer too!
The dip sauce is made with a soy base and seasoned with vinegar, Korean chilli flakes, green onions and toasted sesame seeds. This tangy soy sauce pairs perfectly with the seafood pancake to give it that extra oomph.
With such a simple and delicious recipe on hand though, we won't be waiting for any rainy days to make it!
#themeatmensg #simple #delicious
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外脆內Q的韓式海鮮煎餅＆煎餅沾醬(不需預拌粉!)
試過了好多種配方跟作法，麵糊加蛋or不加蛋、加糯米粉or在來米粉的實驗比較後，終於做出口感QQ軟軟、邊緣脆脆味道豐富的煎餅，搭配有嚼勁的花枝、彈牙的蝦子，加上蔥與韭菜的香氣，啊～海洋的鮮味濃縮在一張九吋的餅皮中！
我都還沒提到道地的煎餅沾醬呢，帶有微辣、鹹香與醋的風味，與海鮮搭配味道再升級。
完整食譜看這邊：https://goo.gl/F3IAdT
São Mamede特級冷壓初榨黑橄欖油 購買商場: https://goo.gl/8IfZrC
※材料配方
可做9"煎餅 x 2 份，2~3人份
150g (一杯) 中筋麵粉
20g 在來米粉
1/2小匙 鹽、黑胡椒、蒜粉
1/2小匙 泡打粉
250ml (一杯) 海鮮高湯 ＊見作法1)
花枝、蝦各一杯（或是其他個人喜愛的海鮮料）
韭菜一小束
蔥七～八支
一大匙 São Mamede特級冷壓初榨黑橄欖油
一小匙麻油
2pc 全蛋：額外裝盆打散
完整食譜看這邊：https://goo.gl/F3IAdT
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