Raw turmeric fry/ bhujia Indian Cooking Manual
Step 1: Soak the dangmyeon noodles, shiitake mushrooms, and wood ear mushrooms in cold water for at least 4 hours or overnight. Meanwhile, wash and chop the vegetables. Step 2: Squeeze excess water from the mushrooms and slice into strips. Reserve 1 cup of soaking water and mix it with soy sauce, rice wine, garlic, black pepper to make japchae.
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In a small sauce pot - mix soy sauce, sugar, water, piece of fresh ginger. Bring to boil and then simmer for 5 min or so until sauce is reduced. To the reduced sauce, add maple syrup, rice wine and guk ganjang (korean soup soy sauce) and simmer again for another 3-5 min till it becomes thick and syrupy like above.
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Korean style Brown Sauce - in a frying pan, melt butter on medium low heat. When butter has melted, add flour and stir the butter and flour constantly with a wooden spoon or wisk in for even cooking. In 2-3 minutes, you will have a light roux that puffs up slightly. Then, add ketchup, worcestershire sauce, sugar, soy sauce and water.
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Take the frozen mackerel fillet out of package and soak in the rice starch water for 20 minutes to thaw. Meanwhile make the sauce by mixing all the ingredients. Take the fillets out of starch water and pat with paper towel to dry. Coat with corn starch lightly on both sides.
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Lightly fry it for about 2 to 3 mins. 6. Add the anchovies into the wok and stir for about 1-2 mins. 7. Add the prepared sauce and simmer it for about 3-4 mins. 8. Once it cools down, serve it on a plate. (Any unused portion can be stored in an air tight container for a few days. Refrigerate it.)
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For the pancakes. Whisk the dry ingredients together (all purpose flour, corn flour, salt and sugar) in a large mixing bowl. Stir in the water, Korean gochujang and sesame oil. Over medium-high heat, heat 2½ Tablespoons of oil in a frying pan till the oil is rippling but not smoking.
Jeera rice (cumin rice fry) Indian Cooking Manual
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