Chinese Pannekoek: - normaal beslag in de pan, daarop gelijk: - 2 (rechte) plakjes katenspek - 1/2 kleine ui of 1/4 grote ui grof versnipperd - volle eetlepel fijngesnipperde gember - hele of halve spaanse peper in ringetjes gesneden (*met* zaadjes, helden op sokken!) Uit de pan op plat pandeksel, omkeren in wat extra boter, en zeker in het begin goed schudden om de ingredienten los houden van de pan. Varianten: alleen katenspek/ui/gember, of katenspek(/ui)/cashewnoten From: Willem-Jan Markerink To: "Charla Downey" Subject: Re: Hello Reply-to: w.j.markerink@a1.nl Date: Sun, 27 Apr 2003 04:16:29 +0200 On 26 Apr 2003 at 19:13, Charla Downey wrote: > Oh, now you've done it!! Me hungry!! Me want Dim Sum!! :)) > Anyway, thanks for answering my question so thoroughly :-) I'm sure > I'll be amused for quite awhile to come as I'll have to check out more > of the links when I have more time. > > Do you have any favourite recipes (they're likely on your site > somewhere...)? The reason I ask is I don't cook very much though I > make a killer stir fry.... I'm getting a little tired of them so I'm > trying to expand my horizons.... fun fun. No recipes for dim sum, if that's what you mean....can't copy Chinese culinary art, much too complex & elaborate....:)) (so either out of the freezer (bought at a good asian store), or fresh in a few main cities) My own handful of exotic recipes is not for the faint of heart (stomach) either....my favorite is Markerink's Pancakes From Hell (and back), with a chopped half onion, a good spoon full of chopped fresh ginger, 2 pieces of smoked bacon, 1 sliced Spanish pepper, and served with a good dose of 'Fleur-de-Sel' (quite aromatic sea-salt). Even baking one has a close resemblance to Hell....most folks leave the kitchen crying & coughing, before they took even one bite!....:)))) To get your stomach back down on earth, extinguish with a pancake of apple-slices, served with cinnamon and sugar; or banana-slices, also served with cinnamon and sugar. My usual sequence is two pancakes with brown sugar, two onion/bacon/ginger, one onion/bacon/ginger/pepper, one apple, one banana. Of course, with 2-4x onion/bacon/ginger/pepper for the next day, cold, as breakfast....:)))) Sadly this, and my two other favorites ('Moules au Chinois' and 'Stir- fry Curry Seafood with green Asparagus & Cashewnuts'), were never written/posted in English, only in Dutch: http://www.a1.nl/phomepag/markerink/pan_cake.txt http://www.a1.nl/phomepag/markerink/mosselen.txt http://www.a1.nl/phomepag/markerink/culasprg.txt None of these are very amount-specific/critical anyway, so if you translate the main ingredients, you already have a decent start.... A good (non-culinary) translator site is on: http://www.foreignword.com/ (the first given secondary link might not turn up results, but next ones mostly will (the last shown, Euroglot, is often the best)) -- Bye, Willem-Jan Markerink The desire to understand is sometimes far less intelligent than the inability to understand [note: 'a-one' & 'en-el'!] From: Willem-Jan Markerink To: "Charla Downey" Subject: Re: Hello Reply-to: w.j.markerink@a1.nl Date: Sun, 27 Apr 2003 16:20:11 +0200 On 27 Apr 2003 at 6:32, Charla Downey wrote: > Thanks. I think I'll try out the Markerink pancakes from hell and > back on my flatmates. I need to throw a going away party so I may as > well leave with a bang :-). > > Heh heh. > > CD Don't forget plenty of (liquid) butter before you flip the pancake over to the other side, and keep shaking the pan....too much loose stuff that wants to settle on the pan instead of the pancake....:)) (start with bacon slices, then onion, ginger, pepper....and no chopped bacon instead, that won't give the pancake enough structure; only straight slices will do (two of them)) -- Bye, Willem-Jan Markerink The desire to understand is sometimes far less intelligent than the inability to understand [note: 'a-one' & 'en-el'!] Subject: Verschillende sterktes van Madame Jeanette? From: "Willem-Jan Markerink" Date: 23 Dec 2006 00:58:26 GMT Newsgroups: nl.culinair Goh, zit ik heel voorzichtig te snijden, met een stukje kunststof-folie cq papier tussen vingers en peper....blijkt een komplete peper in de pannekoek eigenlijk nog steeds best te pruimen, en dat zonder fanatiek verwijderen van de zaadjes (de groene kroon moet eruit, dus alle zaadjes erin houden kost meer moeite dan normaal). Wellicht een getemde Madame Jeanette, voor de NL-keuken? Overigens smaakt & ruikt het gebakken niet zo aromatisch als een normale/lange peper. Recept alhier: http://www.a1.nl/phomepag/markerink/pan_cake.txt Overigens is de olefactorische overlast van het peper-bakken een stuk minder als je eerst de ui/gember/peper in wat boter bakt, daarna het beslag erop, en dan de plakken spek....ik vermoed omdat er zo veel minder stoom/vocht vrijkomt, dan wanneer je de pannekoek met alle ingredienten omgekeerd terug in de pan kieperd (vooral dat spek vermoed ik, beslag is dan al redelijk gaar/droog, wellicht dat ui/gember ook nog eea bijdraagt) Enige nadeel is dat je de pannekoek nu niet meer fatsoenlijk kunt rollen, de ingredienten liggen niet meer *op* de pannekoek, maar er *in* (en dat komt de stevigheid niet ten goede....maar qua smaak is het niets minder (en je houdt pan en omkeerdeksel ook een stuk schoner (1e zijde wel voorzichtiger met spatel lossteken uit de pan). -- Bye, Willem-Jan Markerink The desire to understand is sometimes far less intelligent than the inability to understand [note: 'a-one' & 'en-el'!]