Kimchi, Caramelized Onion & Potato Pancakes with Okonomiyaki Sauce

For me, kimchi makes everything better. Of course, you have to like kimchi. If you don’t, you can skip it. A potato and caramelized onion pancake is still delicious, but I am going for Asian vibes here. For the sauce, I just paired it with a very simple Okonomiyaki Sauce (you probably already have all of the ingredients in your pantry). For a cheap and easy meal, give this a try!

This recipe makes about 6 small pancakes

Ingredients:

For the pancakes:

1 kilo of potatoes (like russet), peeled and shredded

½ cup of kimchi, minced with a knife

2 ½ tablespoons of tapioca flour

1 egg

1 egg white

Pinch of salt

Pinch of black pepper

Pinch of garlic powder

1 red onion, finely sliced

1 tablespoon of vegetable oil

For the Okonomiyaki Sauce:

½ cup of ketchup

3 tablespoons of Worcestershire sauce

1 ½ tablespoons of honey

Pinch of garlic powder

2 tablespoons of soy sauce

1 tablespoon of apple cider vinegar

Extras:

Vegetable oil for frying the pancakes

Chopped chives for serving

 

Start by shredding the peeled potatoes. To save time and the possibility of hurting my fingers, I used my food processor for this. Once the potatoes are shredded, place them in a fine mesh sieve. And press them to get rid of all the liquid that you can.

In a medium pan, add the sliced onion over low heat. Let it cook for about 6-8 minutes, stirring from time to time until it caramelizes.

Add the potato, onion, kimchi, tapioca flour, egg, egg white, salt, pepper and garlic powder to a medium bowl. Mix well using a fork.

To make the sauce, just mix all of the ingredients in a small bowl. Reserve for serving.

Add about 3 tablespoons of vegetable oil to a large pan over medium heat. I used a mold to try to get the pancakes more even in shape, but you don’t have to. I placed a circular mold in the hot pan. Then I added a few tablespoons of the potato mixture and pressed to shape it. Then I removed the mold. I cooked 3 at a time. Let the pancakes cook until golden on both sides. Time will depend on the size/thickness of course. Mine took about 4-5 min per side.

Serve warm with the okonomiyaki sauce and chopped chives. I added some edible flowers for a pop of color.

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Steamed Buns with Crispy Calamari & Korean Sauce

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Fried calamari is one of my favorite summer meals. And it is very cheap and easy to make at home. I must admit that cleaning squid is not favorite cooking activity but it doesn’t take very long and the finish product is well worth it. If you don’t feel like doing it, you can always buy them cleaned. The cornmeal and panko coating make the calamari rings extra crispy, just how I love them! For the buns, I just got them frozen at my local Asian store. Just 5 minutes in the steamer since they are quite small and I was done. No need to thaw them.

For the sauce, this time I went for Korean. For some freshness, I added a cucumber and radish salad in a sesame dressing. It is such a great combination with the crispy calamari. My hubby and I finished everything in no time.

This recipe makes 10 small sandwiches.

Ingredients:

10 small steamed buns, I get the frozen ones.

500grs of squid, about 8 small ones (cleaned)

For the coating:

2 cups of all-purpose flour

2 cups of panko

1 cup of cornmeal

½ teaspoon of onion powder

½ teaspoon of garlic powder

Salt

4 eggs, beaten

For the Korean sauce:

4 tablespoons of sesame oil

1 ½ tablespoons of minced ginger

3 cloves of garlic, minced

2 tablespoons of Korean chili paste

1 tablespoon of brown sugar

2 tablespoons of honey

1/3 of a cup of soy sauce

1 tablespoon of white vinegar

For the cucumber and radish salad with sesame dressing:

1 cucumber, thinly sliced

10 radishes, thinly sliced

¼ of a cup of sesame oil

1/3 of a cup of white vinegar

3 tablespoons of honey

2 tablespoons of soy sauce

1 tablespoon of ginger syrup (if you can’t find it, just add 1 teaspoon of grated ginger)

Juice of 1 lime

1 teaspoon of black sesame seeds

1 teaspoon of white sesame seeds

Extra:

1 litter of vegetable oil

Coriander for garnish

 

Start by making the sauce. Place the sesame oil in a medium pan over medium heat. Once the oil is hot, add the minced ginger, garlic and Korean chili paste. Cook while stirring for about 1 minute. Then add the brown sugar, honey, soy sauce and white vinegar. Stir until everything is well mixed and the sugar has dissolved. Once the sauce is ready, set it aside in a bowl.

To make the cucumber and radish salad, whisk all of the ingredients for the dressing until evenly combined. Then add the sliced cucumber and radish and mix well. Set it aside.

Then start to prepare the squid. You can ask your fishmonger to clean them for you or you can do it yourself. If you have never cleaned a squid before, start by slicing the tentacles off. Just slice it below the eyes. Reserve the tentacles but discard of the beak.

Then holding the body, pull out the head and the inner parts. Also remove the flaps. What I like to do is pull the squid inside out so I can rinse it properly under cold water, don’t forget to also rinse the tentacles. Then pull it back to normal and peel the thin skin so that you are left with only white meat. Pat the squid dry with some paper towels and then slice it into small rings. Repeat for all.

Once all your squid are cleaned, start making the coating. In a medium bowl, mix the panko, cornmeal, onion powder, garlic powder and a pinch of salt. Have another bowl ready with the beaten eggs and another one with the flour.

Dip each squid ring and tentacle in the flour, then the eggs and finally in the panko/cornmeal mixture. Repeat for all. Once all the calamari is well coated, place it on a tray in a single layer and keep it in the fridge until ready to fry.

In the meanwhile, start prepping your steamed buns. I got them frozen and they went into my steamer for 5 minutes without thawing. The time will depend on the instructions in the package.

Then place the vegetable oil in a medium saucepan over medium heat. Once the oil is hot, fry he calamari in batches until they are golden. This will only take a few minutes per batch. Just make sure the oil is not too hot that it burns them quickly.

Serve each bun with some of the cucumber and radish salad, calamari and drizzle some of the Korean sauce. Serve straight away. Enjoy!

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Korean-Style Pork Meatballs with Stir-fried Noodles

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This is an Asian version of spaghetti and meatballs. Juicy meatballs are coated in a sauce made with Korean chili paste, grated pear and other Asian ingredients. Because of the thick sauce for the meatballs, I kept the stir-fried noodles very simple.

This recipe makes about 19 meatballs and serves 3.

Ingredients:

For the meatballs:

500gr of minced pork

1 spring onion, finely sliced

1 tablespoon of minced ginger

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 tablespoon of sesame oil

¾ cup of panko

Salt

1 tablespoon of vegetable oil

For the Korean-style sauce:

1 tablespoon of Korean chili paste (Gochujang)

1 pear, peeled & shredded

1 tablespoon of brown sugar

2 tablespoons of soy sauce

1 tablespoon of minced ginger

2 tablespoons of sesame oil

1 tablespoon of hoisin

Juice of ½ a lime

Pinch of salt

For the stir-fried noodles:

200gr of noodles of your choice (I used glass noodles)

3 ½ tablespoons of oyster sauce

3 tablespoons of soy sauce

2 tablespoons of sesame oil

1 spring onion, chopped

1 tablespoon of ginger syrup (if you can’t find it, you can use some minced ginger and some honey, or make a simple syrup infused with fresh ginger)

Extras:

Chopped chives

Sesame seeds

 

Start by making the meatballs. In a bowl, mix the minced pork with the spring onion, ginger, garlic powder, onion powder, sesame oil, panko and salt. Then using your hands, shape the mixture into meatballs. This will make about 19 meatballs; just don’t make them too big otherwise they will take longer to cook.

Place 1 tablespoon of vegetable oil in a non-stick pan over medium-high heat. Once the oil is hot, brown the meatballs. Try to brown them evenly.  Then transfer them to a plate and set them aside. Don’t clean the pan.

Blend all of the ingredients for the Korean-style sauce until smooth. Pour the sauce in the same pan where you browned the meatballs over medium heat. Add the meatballs and cook for about 5 minutes, stirring carefully so each meatball is evenly coated in the sauce.

Cook the noodles as instructed on the package. Heat up a pan or wok over medium heat. Once it is hot add the oyster sauce, soy sauce, sesame oil, spring onion and ginger syrup. Stir to mix it and then add the noodles. Stir-fry it for 1 to 2 minutes.

Divide the noodles among 3 plates. Then add the meatballs and the sauce. Finish it with some chopped chives and sesame seeds. Enjoy!

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BBQ Kimchi Baked Wings with Wasabi Peanuts

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Yes, I know I am on a kimchi phase. I think I’m trying to make up for all the years that it was missing from the life. This dish is inspired by my friend Chi from Pocha Factory. She made the most delicious Asian Inspired burger for the Final Burger Battle which took place last year, and which she won. Besides the kimchi and her secret sauce, she added chopped wasabi peanuts to her burger. This added a nice extra crunch and spiciness that went very well with the meat.

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This serves 3-4 people.

Ingredients:

800grs of chicken wings

For the sauce:

½ cup of BBQ sauce

½ cup of kimchi

1 teaspoon of Worcestershire sauce

2 tablespoons of ginger syrup

1 tablespoon of sesame oil

2 tablespoons of brown sugar

2 tablespoons of balsamic vinegar

½ teaspoon of salt

Juice of ½ a lime

1 tablespoon of honey

Extra:

½ cup of wasabi peanuts, chopped

3 tablespoons of chopped chives

 

Preheat the oven to 200C/390F and line a baking sheet with parchment paper.

Blend all of the ingredients for the sauce until smooth. Taste it and adjust the salt to your liking. Pour the sauce into a large bowl and add the chicken wings. Toss to coat them well.

Spread the wings on a single layer over the prepared baking sheet.

Bake them for 1 hour until the wings are caramelized.

Sprinkle the chopped wasabi peanuts and chives over the wings. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Korean Style Nachos

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Last month I tried Korean fried chicken for the first time and I was amazed by the sauce it is covered in. I was talking about it with my friend Kaile who has more knowledge about it and she was telling me how this sauce goes well on pretty much anything. I was so excited when she brought me a pot of it when she came over for cake the other day. I couldn’t wait to try it. Nachos have been on my cravings list for a few weeks now and I finally made them for dinner yesterday. It was also the perfect day to make them as I actually didn’t feel like cooking at all. But since it is such a simple and quick recipe, I just went for it.

By the way, Kaile has her own blog about beauty and fashion. I really love her style and her photography is really a treat for the eyes. It is called Kaile Chung. You can check it out by clicking here.

This recipe serves 2 (for dinner).

Ingredients:

For the beef:

400gr of minced beef

2 tablespoons of chopped ginger

¼ teaspoon of onion powder

¼ teaspoon of garlic powder

1 ½ tablespoons of sesame oil

4 tablespoons of Korean chili paste (Gochujang)

2 tablespoons of sesame seeds

1 tablespoon of honey

Vegetable oil for cooking the meat, about 2 tablespoons

For the rest:

1 large bag of tortilla chips, about 200gr

200ml Sour cream

200gr shredded cheese, I used Gouda

2 jalapeños, thinly sliced

2 red chili peppers, thinly sliced

1 spring onion, thinly sliced

 

First cook the meat, add about 2 tablespoons of vegetable oil to a pan over medium heat. Add the minced meat, ginger, onion and garlic powder. Cook for about 3 minutes and then add the sesame oil, Korean chili paste and honey. Keep stirring until the meat is cooked through. This will only take a few extra minutes. Then turn off the heat and add the sesame seeds and stir until they are mixed through. Here you should taste for salt; I didn’t think it needed any so I skipped it.

Set your oven to broil.

Arrange the tortilla chips in an oven dish or cast iron skillet. Spread the cheese over the tortillas, and then add the minced meat. I added a bit more cheese on top of the meat. Then place it in the oven until the cheese melts. This will only take a couple of minutes, check it so it doesn’t burn.

Once the cheese has melted, remove the nachos from the oven. Top with some sour cream and finally add some slices of jalapeno, red chili pepper and spring onions.  Eat right away.

Pocha Factory (Korean street food)

FullSizeRender2A couple of weeks ago, I saw a picture of a waffled kim-cheese (kimchi grilled cheese) sandwich on social media and it made me so hungry! That is how I found out about Pocha Factory, a Korean street food pop-up eatery. Unfortunately for me, the day I saw that sandwich was the last day they were at the Albert Cuyp market in Amsterdam, and I was not able to make it. So I kept an eye on their Instagram and Facebook to see when they would be in Amsterdam again.

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This past Thursday night, Pocha hosted a Korean fried chicken & beer night at BarBrå. That’s where I met the lovely Chi, the face behind Pocha Factory. I went there with my hubby, and we had delicious fried chicken wings, and fries with sriracha mayo and kimchi ketchup. A finger licking good date night! We actually came back for more later that night.

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Chi will be in Amsterdam again for The Burger Beer Battle Round 3 on July 18th.

Pocha Factory

http://www.eatpocha.com/