INGREDIENTS:
- 10 stalks kangkong with leaves, cut into half to fit a small pan
- 1 cup all-purpose or gluten-free flour
- 1 tablespoon cornstarch
- 1/2 teaspoon UFC garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 cup cold water
- 3 tablespoons cooking oil, preferably cocnut oil (the healthiest for frying)
- 1 NaN green sili or chili pepper, seeds removed, chopped, for added
- 1 egg , beaten (optional)
- 1 NaN Dipping sauce
- 2 tablespoons Golden Swan Japanese style soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon Jufran
PROCEDURE:
1. In a bowl, combine the flour, cornstarch, garlic and onion powders, salt and cold water and mix well.
2. Add the cooking oil to a small pan and heat for around 1 minute.
3. In the pan, arrange a thin layer of kangkong strips, enough to fit inside the pancake. Add sili, if using.
4. Ladle into the pan 1 scoop of the batter. Move the kangkong to make sure that there is enough batter under the stalks.
5. If using egg, drizzle about 1 tablespoon of beaten egg over the kangkong.
6. Check to see if the underside is cooked. If so, flip the pancake and cook the other side until ready.
7. When fully cooked, transfer to a wire rack or plate lined with paper towels.
8. Repeat with the remaining batter and kangkong until all are used.
9. To make the dipping sauce, mix all the ingredients in a bowl.
10. Serve the pajeon with the dipping sauce on the side.
