Sometimes a simple sandwich just wouldn’t do and thats when you need some of these Korean Pancakes. Loaded with fresh crunchy veggies and made with chickpea flour, makes these a pretty healthy lunch.
I added mungbeans, yellow pepper and courgettes to mine but the possibilities are endless and a good way of using those last lost veggies before they go to waist. Enjoy with black Rooibos tea with a few slices of fresh ginger.
1 cup chickpea flour
1/2 cup water
1 tsp ginger garlic paste
1 tsp sesame oil
1/2 yellow pepper thinly sliced
hand full mungbeans
2 small or 1/2 a cup courgette grated
2 chopped spring onion
2 tbsp soy sauce
2 tbsp water
1 tbsp sweet chilli sauce
1 tsp sesame oil
a pinch of Korean chilli flakes (gochujang)
Grate the courgettes and sprinkle a teaspoon of salt over it and let it soak up the salt, this will draw out the water in the gourgettes. After about 10 minutes squeeze the water out with your hands.
Add the flour, water, ginger garlic paste, sesame oil and egg to a mixing bowl and whisk to combine. Add the courgettes, thinly sliced yellow pepper, chopped spring onion and mungbeans and mix with a spoon.
Make your dipping sauce by mixing all the dipping sauce ingredients and serve in a small dipping bowl.
Heat a nonstick pan on medium, add a bit of oil and spoon the mixture into the pan. You can make small individual pancakes or one big one like I did, that I cut with a pizza cutter into slices. Turn and cook on both sides until golden and crispy.
Serve hot with the dipping sauce and you could sprinkle over some spring onion and extra sesame seeds.
Happy Friday lunch and great weekend!!!
I would lean towards herbal remedies before taking ove-the-counter medicine any day and think that one should try to use these remedies in a precautionary manner in your every day life. In South Africa we are so fortunate to have at least two herbal teas that grows right here. The most popular being Rooibos and I grew up drinking this even before the hype of its health benefits. Coffee shops throughout South Africa now sell Rooibos cuppuccino and Rooibos lattes that is drizzled with honey. It is made like an espresso but with a concentrated Rooibos. If you ever visit South Africa try a Rooibos cuppuccino or latte. Its truly soothing.
I am actually here to talk about the lesser-known Buchu tea that I used in this Stewed Fruit recipe. The Koisan used to chew these leaves and today we drink it as a tea. This highly aromatic tea is used to treat ailments ranging from arthritis, flatulence to infections. In the food industry Buchu is often used to impart blackcurrant flavour to foods.
I usually enjoy this breakfast on an indulgent lazy Sunday morning, while I potter around my indoor garden and listen to Tom Waits, but by all means listen to your favorite music and potter around in which ever way you choose.
So if you are looking for a superfood breakfast with added medicinal qualities this is the breakfast you are looking for.
1 teabag of Buchu tea or 1 heaped Tbsp of Buchu leaves
1,5 cups of boiling water
250g of dried fruit, stones removed e.g. peaches, prunes, raisins or sultanas
1 stick of cinnamon or cassia bark
1 cardamon pod
honey as desired
1 cup rolled oats
1/2 tsp ground cinnamon
1,5 cups of plain yogurt plus extra for serving
pumpkin seeds for serving
Steep the Buchu in boiling water for about 15 minutes and then pour it over the dried fruit. Let it stand over night so the fruit can plump up.
In a separate container mix the oats and yogurt and you can add 1 table spoon of honey and half a teaspoon of ground cinnamon to the oats. Put the oats in the fridge overnight.
The next morning add the cinnamon stick or cassia bark and cardamon pod to the Buchu infused fruit and bring it to a boil over medium heat. Also add 1 Tbsp honey or as much as you like. Let it cook until the liquid is syrupy.
Let the stewed fruit cool down to room temperature.
To serve, spoon soaked oats, add a bit of plain yogurt and top with stewed fruit and its syrup. Sprinkle with pumpkin seeds.
Enjoy and be healthy!!!