Channel: Chinese Cooking Demystified

Category: Howto & Style

Tags: oyster pancakeomeletteccdcorn pancakeluffa gourd pancakesteochew food (cuisine)lokfried corn pancakechinese corn pancakeszucchini pancakeschaozhou food

Description: Lao! 'Lok' in Teochew, these pancakes are classics in the Chaoshan region. We covered the famed oyster version way back when, so this time we wanted to take a more general approach. 0:00 - What's a Lok/Lao? 0:54 - Corn Pancakes (Dry Coating Method) 4:47 - Luffa Gourd Pancakes (Batter Method) 7:00 - When to use dry coating vs batter methods? FRIED CORN PANCAKE, DRY COATING METHOD Ingredients: * Corn, one ear * Seasoning: 1 tbsp sugar, optional 1 tbsp instant custard (吉士粉) * Tapioca starch (木薯粉) -or- sweet potato starch (红薯粉) -or- potato starch (土豆淀粉), ~60g or ~9-10 tbsp * Oil, ~2 cups for frying * Water, ~1/2 tbsp, for sprinkling The starches are *very* available online - Tapioca starch: Amazon - amazon.com/Tapioca-Starch-Powder-16-Pack/dp/B007EFOEOW Weee! - sayweee.com/en/product/Erawan-Tapioca-Starch/97871 Sweet Potato starch: Amazon - amazon.com/Imperial-Taste-Sweet-Potato-Starch/dp/B007XXP9BC Weee! - sayweee.com/en/product/Imperial-Taste-Thick-Sweet-Potato-Starch/70952 Potato starch: Amazon - amazon.com/Bobs-Red-Mill-Potato-Starch/dp/B000VK2A6G Weee! - sayweee.com/en/product/-Potato-Starch-230-g/33184 PROCESS: 1. Slice the corn, rinse, then blanch for two minutes. Rinse to stop the cooking process, then toss in a strainer to let dry for ~5 minutes. 2. Add the seasoning to the blanched corn. Mix, then - one tablespoon at a time - add in the starch until everything is loose and coated. We used 60g of Tapioca Starch, but you might need a little more or a little less depending on how wet your corn is. 3. Two pans - one of them non-stick - over two burners. In one, heat the oil up to 200C and keep it around that temperature until you're ready to add it in with the pancake. In the non-stick pan, add the corn and pack it in. Use a spatula to press in the sides to form a nice pancake. Sprinkle the water on. Then, swap the flame to high. Swirl the hot oil around the edges. 4. Flame still on high, fry the pancake for ~4 minutes until it floats, and the edges are ever so slightly golden brown. Remove, let it strain for a couple minutes. Cut into eight pieces. GOURD PANCAKE, BATTER METHOD Ingredients: * Luffa gourd (丝瓜/秋瓜) -or- Zucchini (西葫芦), 1 large, ~350g * 15g toasted (or roasted) peanuts * Seasoning: 1/4 tsp sugar, 1 tsp fish sauce (鱼露) * One whisked egg * Tapioca starch (木薯粉) -or- sweet potato starch (红薯粉) -or- potato starch (土豆淀粉), ~60g Fish sauce for dipping. PROCESS: 1. Slice the gourd into matchsticks, and roughly chop the toasted/roasted peanuts. Mix together the gourd, the peanuts, the seasoning, the whisked egg, and the starch. Do not waste time before moving to the next step. 2. Flame on medium high, add 1 tbsp of oil to a non-stick pan. Add the batter and spread the pancake even. 3. Cook for three minutes on one side, flip, then go three minutes on the other. Garnish with cilantro, serve alongside some fish sauce to dip. _______________ And check out our Patreon if you'd like to support the project! patreon.com/ChineseCookingDemystified Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ Found via My Analog Journal (great channel): youtu.be/GHaL5H-VYRg