My 9-to-5 life has morphed into 8:30-to-6:30 as of late, prompting outright indulgence in even the shortest of breaks. Generally, the Tuesday after is quite quiet, as the vast majority struggle to regain bearing.
1) Shrimp Pajeon
Seldom are fresh scallions found in our produce drawer. This scenario is usually owed to a need to for readily available inventory, yet insufficient desire/inspiration/time for fulfillment. With this said, one can only imagine my utter delight at uncovering crunchy, fragrant stalks during periods of minimal meetings.
In hindsight, I ought to have seared the scallions for several minutes prior to ladelling the batter, and maintained a single layer for optimal texture. The scallions in my 새우파전 / sewoo pajeon had been arranged in two layers, then flipped two minutes earlier than intended out of fear of burned batter.
The accompanying dipping sauce was not too vast a departure from the beloved gyoza ponzu: dark soy, gochukaru, apple cider vinegar, honey, and toasted sesame seeds were the base of Maangchi's; I took to the addition of fish sauce for tang and sesame oil to compensate for untoasted sesame seeds.
4) Egg Salad w/ Scallions
6) Matcha Shortbread
I would recommend against a small food processor, as clumps of butter and a counter graced with flour dust are inevitable with this ratio of dry to fat. Given that the recipe was previously executed using a pastry blender, adhering to the same process is recommended going forward. Albeit quite durable, the appliance's 3-cup capacity ultimately introduced more harm than help.
In spite of my earnest attempts to consume the palm-sized portions, the bag remained brimming. Approximately four to five were tossed whole in the face of rotting, while several more were discarded with the reveal of rotten cores. 1.3 kg were peeled and cored, then rid of any foul parts. Suffice to say that the usable three pounds were a dismal quantity to extract from a item sold for over thrice its weight.
The frangipane was, as expected, far sweeter than I would have preferred. Chilling for a minimum of three hours also rendered it far too stiff for spreading. The tacky, golden paste would eventually leak oil, seeping into the tart bottom and inducing its degeneration.
A Salted Caramel Sauce was prepared simultaneously using 80 g of unsalted butter in place of gelatin in Sunday Baking's glaze recipe. This formula was then streamed into the pot of cooked apples, followed by a glutinous rice flour slurry.
Perhaps the largest takeaways would be:
- Freezing crusts prior to baking nixes the need for pie weights
- Cutting cold butter is non-negotiable
- Frangipane is more finnicky than initially perceived; use caution in future attempts
I've ordered Yin Ji Chang Fen via UberEats on more than one occasion, and see no reason to halt. The congee is consistently tasty, and new ventures such as Braised Pork Knuckles and Sticky Rice w/ Preserved Meat also proved scrumptious.
- R3. Marinaded Pork with Chives Rice Noodle Roll / 韭黃肉片腸粉
- C18. Freshwater Fish Slices Congee / 脆肉鲩鱼片粥
- S14 Braised Pork Knuckles / 秘制炆猪手
- S24. Sticky Rice with Preserved Meat / 腊味糯米饭
- C9. Shredded Pork and Gold Preserved Egg Congee / 皮蛋瘦肉粥 >