Sunday, September 24, 2006


1 medium-sized onion
1 medium-sized bell pepper
1 small bunch Chinese chives
2 medium-sized squids
250 grams of Korean pancake mix
about 400 ml water

1. Peel the onion and cut into halves length-wise. Slice the onion, as thinly as possible, width-wise.
2. Slice the bell pepper into strips. Cut the chives. They should be about the length of your thumb. Make sure you slice the pepper and onion really thinly so that they'll cook quickly.
3. Cut each squid into half length-wise, then slice width-wise into thin strips.

4. Gradually add water to the pancake mix and combine. Make sure the batter is smooth and quite thin. Add all the vegetables and squid, and mix well. Don't worry if it seems like there's too much vegetables. After they are cooked, the vegetables will soften and shrink.

5. Heat up a frying pan. When it is hot, add about 2 to 3 tablespoons of oil. Using a ladle, place the pancake mixture in the pan, and spread the mixture out evenly. Don't make the pancake too thick. The idea is to get a thin and crispy pancake. Cook the pancake over medium heat.

6. When the pancake has set, and the edges have turned brown, flip it over and cook the second side. Flip again and cook for about 30 seconds, to crisp up the first side. Remove and slice into wedges. Repeat until all the batter is used up.

7. Serve pancake on a plate, with the first side facing up.

credit : Aromacookery

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