TARO PANCAKES RECIPES

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SCALLION PANCAKES WITH GINGER DIPPING SAUCE RECIPE | MING ...



Scallion Pancakes with Ginger Dipping Sauce Recipe | Ming ... image

Provided by Ming Tsai

Categories     appetizer

Total Time 1 hours 30 minutes

Prep Time 1 hours 0 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 13

2 cups all-purpose flour
1 cup boiling water
1/2 cup sliced scallions
1 tablespoon sesame oil
1/2 cup canola oil
Salt and black pepper to taste
1/2 cup Ginger Dipping Sauce, recipe to follow
1/4 cup thin soy sauce
1/4 cup Chinese chinkiang vinegar
1/4 cup sliced scallions
1 teaspoon minced ginger
1 teaspoon red pepper flakes
1 teaspoon sugar

Steps:

  • In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough relax for about 30 minutes and cover with damp cloth.
  • On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.
  • Combine all ingredients.

ROY CHOI’S BRAISED SHORT-RIB STEW RECIPE - NYT COOKING



Roy Choi’s Braised Short-Rib Stew Recipe - NYT Cooking image

Here is an adaptation of the Korean braised-short-rib stew known as galbijjim, a staple of neighborhood potlucks and church suppers and, in the words of the Los Angeles chef Roy Choi, “that meal from home that every Korean kid says his or her mom does best.” His recipe (well, my version of his recipe, which is his version of his mom’s) is rich and deeply flavored, thickly sauced and pungent with sugar, spice, soy and garlic. It is the sort of meal you could put together on a weekend afternoon and serve for nights to come. It is the best sort of family food.

Provided by Sam Sifton

Total Time 3 hours 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

4 pounds bone-in short ribs
1 small bunch scallions, trimmed and roughly chopped
1 1/2 cups soy sauce
1/4 cup chopped fresh ginger
1 small yellow onion, roughly chopped
1/2 cup garlic cloves, peeled (about 2 heads)
1/2 cup granulated sugar
1/2 cup mirin
1/2 cup fresh orange juice
1/2 cup apple juice
1/2 pound shiitake mushrooms, stems reserved for another use, halved or quartered if large
1 cup jarred, peeled chestnuts
1 cup taro, peeled and cut into large dice (about a 3-inch segment)
1 cup carrots, peeled and cut into large dice (about 2 carrots)
1 cup butternut squash, peeled and cubed (about half a squash)

Steps:

  • Put short ribs in a bowl, and cover with water. Drain, and discard water. Repeat twice. Remove short ribs from bowl, and score them diagonally across the top of the meat. Return ribs to the bowl, and rinse again. Remove, and pat dry.
  • In a blender or food processor, combine scallions, soy sauce, ginger, onion, garlic, sugar, mirin, orange juice and apple juice, then pulse to purée. Add a little water if you need to thin out the sauce so it combines.
  • Put puréed sauce in a heavy-bottomed pot or Dutch oven with a lid, add 3 cups water and stir to combine. Bring pot to a boil over high heat, then add the ribs to the pot and lower heat to a simmer. Cover pot.
  • Cook ribs over low for at least 2 hours. Add vegetables, cover and simmer, 30 minutes more or so, until meat is tender and vegetables are cooked through. Serve warm.

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This recipe is an adaptation of asaro, the Yoruba word for a dish of starchy root vegetables simmered in a seasoned tomato- and chile-based sauce. Regional versions of asaro are served all year round across the south of Nigeria and in other parts of West Africa. Traditionally, the dish is made with the West African yam, but you can also use white or purple taro root or unripe plantains. Here, firm, green plantains are combined with white yams in a sauce rich with caramelized shallots, garlic and ginger. There is a slight but welcome heat from a single red habanero dropped in whole to infuse the stew. Coconut milk and an optional spoonful of red palm oil — a floral, slightly smoky oil that is pressed from the fruit of oil palm trees — round out the flavors, and hearty greens cut the richness. Serve topped with crunchy shallots, fresh herbs and a wedge of lime.
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