Korean Pajeon from scratch with Baelauch, veg and calamari

  Korean Pajeon (pancake) with Wild Garlic (Bärlauch) from scratch  

Sunday hiking in Aargau

春天終於到了! 這段期間在樹林和朋友的花園長滿「野蒜葉」。朋友給我一大袋,用來做什麼好呢?剛巧見到一位瑞士的部落格朋友提意 用來做韓式薄餅,又幾好喎,就試試看,反正近排很久沒有見到有韭菜賣。我呢次用了野蒜葉,翠玉瓜,紅蘿蔔和小墨魚做薄餅。

今次最主要就是和大家介紹原來薄餅槳係可以自己調教,以後都不用買韓式薄餅粉了。做出來效果很好,做到佢應有嘅少少煙靭。前陣子做蘿蔔糕剩下來的粘米粉,澄麵;和湯圓的糯米粉,現在大派用場。

星期天,我哋到  Veltheim, Aargau, 短程行山,沿途P 指出一大片長滿野蒜草的地方,我都是第一次在大自然接觸咋。
Spring is here! In the woods and some friends backyards, you can find wild garlic (also known as ramps? ) growing here and there.(in German, it’s called Bärlauch). I got a bag from a friend, what should I do with them? I have made pesto last year but took ages to finish and the taste is rather strong. Then I saw a Swiss-based blogger Cooking at Hinterberg who has suggested to use to make Korean Pajeon, I thought this is a great idea so I gave a go. Koreans normally use chives, spring onions or kimchi and with or without seafood, I use some calamari this time.

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  Quinoa, sweet potato patties (迷你藜麥蕃薯餅)  

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藜麥又名奎奴亞藜,英文名字 quinoa,讀作 Keen-wah,原產於南美洲安第斯山區,是印加土著居民的主糧,已至少有5,000多年歷史。

藜麥是近年深受消費者大熱追捧的健康食品,尤其是素食者。用法跟其他榖類一樣,其實它是種子,其口感帶煙靭,味道帶有淡淡的堅果味。

其豐富的營養價值和好處被列為完美營養食品 (superfood),被印加人譽為「榖物之母」(mothergrain)。它含豐富蛋白質,九種人體所需的氨基酸,維他命B,鐵質,鎂,奧米加三、纖維等。它的「四低」:低熱量,低脂,低糖,低鈉,不含膽固醇及麩質(gluten-free) 對維持心臟、心血管的健康,體重管理,對腸胃敏感者都很有幫助。但有泌尿問題人仕就要少吃,因藜麥和菠菜一樣,含草酸鹽,可引致結石。

在街外大家可見藜麥常用在沙津中,其實在屋企都很容易煮,用電飯煲煮都得,很方便,個人比較喜歡混入一小把加入平日食開的白米一起煮。

另外又可以用在其他菜式中,例如可放些在什菜湯中,又或可代替米用來當作炒飯一樣看待,最啱那些「唔嗅米氣」的一族,哈哈😜。

在這兒我想和大家分享的就是這個迷你藜麥蕃薯餅。家裏有本德文烹飪書,書名: VEGAN LOVE STORY, Hiltl & Tibits-The Cookbook. Hiltl (1898年創辨是全世界第一間素食餐廳) 和 Tibits 均為瑞士很有名的素食餐廳。

書內有一個藜麥薯仔扒的食譜,我靈機一觸做了這迷你藜麥蕃薯餅,可當正餐,小食或伴菜。

 

A few weeks ago, there was a new Facebook group created for Bloggers in Switzerland. One of the bloggers, Walking on Mom has suggested to do a Round-Up of family-friendly vegetables-based recipes, so I am contributing this Quinoa, sweet potatoes patties which I have adapted from the Vegan Love Story, Hiltl & Tibits Cookbook.

Hiltl is the world first vegetarian restaurant, established since 1898. It is located in Zurich. Tibits belongs to Hiltl group, it is casual-dining and buffet style, first Tibits restaurant was started in 2000, and now can be found in Basel, Bern, Zurich, Lucern, Winterthur and London.

It’s truly amazing to see how veggie dishes can be prepared easily and tasty can fill you up and that you won’t miss the meat a bit.

Quinoa is seen a lot in salads, I find this is another nice idea to consume quinoa, these patties can be served as main meal alone or as a side-dish or finger-food.

 

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  Edamame tofu arame Salad & a Flashback  

A flashback from 2009

One of those trips I travelled with P along his business trips.

In the plane, flying from Basel to London.

Air hostess came to distribute the Landing cards.

Filling the Landing card as usual until ……….

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  Made best crêpes!!! I feel like a Parisienne this morning!  

Today : 9 Feb 2014 (Sunday), Stormy and rainy

Made a galette (buckwheat crêpe) batter yesterday, as it said it has to be chilled overnight in the fridge.

This morning, crawled out of bed, still half asleep. Went to the kitchen, took out the bowl of batter, left on the kitchen top and crawled back into bed. Recipe said the batter needs to be rest at room temperature for about an hour before frying.

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  Chinese Turnip Cake (Lo Bak Gao, 蘿蔔糕)  

Chinese Turnip Cake, Lo Pak Gao 蘿蔔糕,  is my all time favorite, you can find this all year round in Dim Sum restaurants. Yet, you can never compare with homemade ones, as they are far more tasty than the commercial ones, the ones in the restaurants usually are rather stiff and do not have enough turnips and taste too floury.

I am actually reposting this recipe, I hope to post some nicer photos. I haven’t made it for a long time. I am very happy that this is is very successful which proved this recipe truly works. Just remember the 5:1 Radish : Rice Flour ratio, the amount of stock is same as the amount of the rice flour. e.g. 350g white flour, you will need 350ml of stock. Of course, you may need to adjust the amount of flour and or liquid if necessary to get the correct consistency.

Long story cut short, as I hope to post this in time before the Year of Wood Horse arrives. I wish you all a very successful and healthy year !!!!!

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