November 20, 2020 / Lyn Jones / 0 Comments
A great way to use up leftover vegetables and ridiculously tasty. Makes 4 small or 2 large
Ingredients
1 cup flour (spelt or buckwheat but 50/50 rye/spelt mix works better)
1 cup water/stock (if using water add a tsp each of soy and sake)
1 egg
1/4 cabbage
1 small carrot, grated
1/4 cup spring onions finely sliced
1 tsp finely chopped chilli
1 Tbs finely chopped coriander stalks
1/2 tsp ginger, freshly grated
1 Tab oil (rice bran works well)
TOPPING: Sauce – okonomiyaki sauce or kecap manis or mushroom soy
Kewpie mayo
4 Tbs coriander leaves
4 tsp spring onion finely sliced
1/2 red chilli, finely sliced
pickled ginger or finely sliced radish (12 small slices of either)
Mix flour & liquid together until smooth. Finely slice/ shred your cabbage and add this to the batter along with the carrot, spring onion, coriander stalks, ginger, egg and chilli. Mix well to combine.
Using a small 15cm frypan on high-med heat, pour in half the oil – when hot and spread evenly around, add 1/4 (if you’re making bigger ones, add 1/2) of the mixture to cover base of the pan.
Make pancake 1-1.5cm thick, spreading mixture out, then press with a spatula to stick together.
Cook on first side 3-4 minutes then flip with the spatula: it should stay together. If not, press down firmly again & cook another minute. It should be golden when you flip it. Cook a further 3-4 minutes on second side then slide on to plate. Repeat with remaining mixture to get 4 pancakes. Add the rest of the oil before the 3rd pancake if you think you need it.
To serve: Drizzle oko or alt. sauce to zigzag across pancake. Use kewpie mayo in between.
Top with coriander, spring onion, chilli and the pickled ginger or radish. Dig in.
NOTES: can be reheated in a sandwich press.
November 15, 2020 / Lyn Jones / 0 Comments
This is quick and easy & adds a little punch to seafood, chicken, meat, vegetables, eggs, beans or tempeh. Think wok tossed chilli crab, pan seared fish or teriyaki salmon with a hint of XO, medium rare beef smeared with XO and topped with fresh lime and coriander dressing, green vegetables tossed with a little XO, a splash of tamari, mirin and a sprinkle of macadamia nut. You can also add it to chilli beans, con carne, bolognaise, shepherd’s pie, veg lasagne or a hearty ribolita.
What I love about it is that the sauce has a nice medium heat, which allows for other flavours to mingle with your taste buds. Chilli is brilliant – it can raise your metabolic rate, help control and reduce insulin resistance often associated with type 2 diabetes. It helps stimulate digestion and gastrointestinal orders, also works as an anti-inflammatory helping to reduce symptoms of arthritis.
300 g long red chilli, deseeded and chopped (see note)
2 red capsicum, chopped
1 onion, chopped
6 cloves garlic, smashed
2 tablespoons fresh grated ginger
4 tablespoons olive oil
1 1/2 tablespoons honey (optional – but helps to balance out the heat)
Combine in high speed blender. Blend until smooth, remove into a large pot with a lid.
Cook sauce over a very low heat, stirring occasionally for about 30 – 40 minutes or until thick and fragrant. (Place lid half on top, to stop any chilli sauce accidentally splashing into your eyes. Add a water splash if needed. Cool and store covered in the fridge for up to 2 weeks. Makes 1 1/2 cups.
Serving Suggestions:
Add 1 teaspoon of XO Sauce to any stir-fry
Smear 1 teaspoon over cooked egg or egg white omelette, top with fresh coriander, avo & lime.
Serve with my Tuna Fritters, Healthy Chicken Burger, Teriyaki Fish, Poached Salmon or stir through Roasted Mediterranean Vegetables .
NOTE: When chopping chilli and removing the seeds, it’s a good idea to wear disposable gloves and make sure to wash cutting boards properly after use.