How to cook: Korean scallion pancake (pajeon, p’ajon or pa jun)

Korean scallion pancake (pajeon, p'ajon or pa jun)

It all started with the Korean scallion and seafood pancake (haemul pajeon) that we had at a Korean restaurant in Shangri-La Plaza last year. I was intrigued by the unique texture of the pancake and when I chanced upon a bag of Korean pancake mix (buchimgae) in an Oriental food shop in Cartimer, I grabbed one.I was … [Read more...]

How to cook: Thai egg strips (rolled omelet)

thai-rolled-omelet

How many ways can you make an omelet? Many, many ways, right? Folded, stirred, flat, with vegetables, with seafood, with meat or even in a pie shell.Here's another way. Thai egg strips -- rolled omelet cut into strips and served with fried crisp onion slices.Nothing hard. Just stir the "filling" ingredients with the … [Read more...]

How to make: Green onion (scallion) pancakes

scallion-pancakes

Say bread and most Filipinos conjure an image of something soft, fluffy and mildly sweet. We like our pan se sal that way and, until recently, we associated not-too-white loaf bread with inferior quality. We like our bread perfectly shaped too and with a soft and light-colored exterior. In short, we've come to associate … [Read more...]