Korean Saeujeon/Shrimp Pancakes#EatTheWorld

These Korean Saeujeon / Shrimp Pancakes are plump and juicy patties made from shrimp, aromatics, and vegetables. It’s simple, tasty, and done in 20 minutes! Saeujeon tastes sweet and succulent and has a chewy texture. When cooked, the shrimp look gorgeous!

This recipe is adpated from here 
Ingredients
8 Large Shrimps/Prawns
½ Teaspoon White Pepper powder (or black pepper)
¼ Cup All Purpose Flour
1 Egg
Oil for frying
Salt To Taste
1 Teaspoon Mustard Sauce
A Dash of Red Pepper powder
For Dipping Sauce
1 Tablespoon Soy sauce
2 Teaspoons White Vinegar
1 Teaspoon Toasted Sesame Seeds
1 Teaspoon Hot & Sweet Sauce
Method

To Make Dipping Sauce
Combine soy sauce, vinegar, chopped green onion, and sesame seeds in a small bowl and mix well. Set aside.
For The Shrimps 

Shell the shrimps, devein, butterfly cut shrimps wash and pat dry with a paper towel. Score the shrimp on both sides so that it won’t shrink when cooked.

Put the shrimp on a large plate, belly side up and side by side without touching each other.

Season the shrimp with mustard sauce, salt and white pepper over top, evenly. 

Coat the inside of the shrimp with flour.
Heat up a pan over medium flame. Add little cooking oil to the pan.
Beat an egg with a pinch of salt in a bowl.

Dip the shrimp into the egg and place it in the pan. Repeat this with the rest of the shrimp but don’t crowd them in the pan.

Cook for a few minutes until the bottom of the shrimp turns a little light golden brown, pressing down slightly with a spatula every now and then. Turn them over and cook another couple of minutes until both sides are light golden brown. Place them in a paper towel to drain any excess oil.

Serve with Dipping Sauce. Enjoy!!
Labels: Prawns, Shrimps, Korea, Asian Cuisine, Fried, Seafood/Fish, Eat the World, Side Dish

Check out all the wonderful Montenegro recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of "Korea".

• Dwaeji Bulgogi (Korean-Style Pork BBQ) by Amy's Cooking Adventures
• Hotteok by A Day in the Life on the Farm
• Kimchi Variations: An Exploration of the North and South Korean Recipes by Culinary Cam
• Korean Saeujeon/Shrimp Pancakes by Sneha's Recipe
• Korean Short Ribs (Galbi) by Palatable Pastime 

Togolese Gboma Dessi#EatTheWorld

Togo is a small West African country on the Gulf of Guinea, in between Ghana and Benin. Togolese cuisine is made up of African, French, and German influences. Tomato and spinach is a popular combination, which happens to be the base of this so simple and tasty Gboma Dessi.
What I like about this dish that it's so flavorful, even with the minimum use of spices. What really stands out to me in this dish is the texture the ground pumpkin seeds in the sauce, the ground pumpkin seeds also helps in thickening the sauce.

Serves 5 - 6 
Ingredients 

1 Kg Boneless & Skinless Chicken Legs - cut into big pieces
Dry Roast Then Grind To A Fine Powder
1 Teaspoon Whole cloves
1 Teaspoon Ajwain seeds
1 Teaspoon Fennel seeds
6 Cardamoms
Other Ingredients
1 Teaspoon Ginger powder
¼ Teaspoon Nutmeg powder

2 + 2 Tablespoons Olive oil
1 Medium Onion - chopped
4 Cloves Garlic - minced 
3 Green Chillies or Habanero Chillies - pierced
1 Green Chilly - finely chopped
2 Medium Tomatoes - blended

2 Tablespoons Tomato paste
1 Tablespoon Grated Ginger
500 Ml Chicken Stock 
¼ Cup Pumpkin Seeds - ground to fine powder

500 Grams Spinach - chopped
¾ Teaspoon Salt or to taste
Method

Season the chicken with the roasted powdered spices along with ground ginger, nutmeg and half the amount of salt.
Heat 2 tablespoons of the oil in a large frying pan over medium flame, fry the chicken until nearly cooked through and browned on both sides, remove from the pan. Keep aside along with the juice's.

Heat the other 2 tablespoons of oil and sauté the onion and garlic , ginger over medium heat until softened. Add the chopped green chillies, blended tomatoes, tomato paste, salt and cook for 3 -5 minutes until cooked. Add the stock and ground pumpkin seeds and taste for seasoning. Stir in the chicken and pierced green chillies cook for 5 minutes.
Simmer over medium-low flame for 20 minutes. Stir in the spinach and cook until wilted- for about 5 minutes. Serve Gboma Dessi with rice, potatoes, or polenta.

Labels: Togolese, West African,  Chicken, Main course, International Cuisine,  Spinach, Eat The World, Keto, Low Carb

Check out all the wonderful Togo recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of Togo.

• Crevettes aux Poivrons by A Day in the Life on the Farm
• Gboma Dessi by Culinary Cam
• Togolese Gboma Dessi by Sneha's Recipe
• Zowey (Togolese Spicy Peanut Balls) by Amy's Cooking Adventures 

Beef Bifteque - Mauritian#EatTheWorld

Mauritian cuisine has a blend of influences of African, Chinese, European (mainly French) and Indian.A beef undercut steaks is called bifteck steaks. There are delicious when cooked or sautéed. The sautéed beef, so tender, served in a nice spicy tomato sauce is so simple & delicious, with spices readily available in your kitchen pantry. This is also low carb/ Keto meal. Have this with any low carb bread or flatbread with salad and makes a complete delicious meal.

Recipe adapted from here 
Serves 4
Ingredients
1 Kg Beef Undercut - cut into large thin slices
2 Large Red Onion - thinly sliced
1 Medium Red Onion - cut into quarters
2 Springs Fresh Thyme
2 Teaspoons Ginger Garlic Paste
2 Teaspoons Cumin Powder
1 Teaspoon Heaped Red Chili Flakes or to taste
2 Sticks Cinnamon
3 Cardamoms
4 Large Tomatoes - crushed
4 Green Chillies - slit
½ Cup Water
Chopped Coriander Leaves - for garnish
4 tablespoon of Vegetable Oil
Salt and Pepper to taste
Method

For Marinating The Beef
In a large bowl add the thinly sliced beef, cumin, red chilly flakes, ginger garlic paste, cinnamon stick and cardamoms.
Mix everything well to evenly coat your beef with all the spices.
Cover and allow to marinate for 30 minutes.
In pressure pan heat 2 tablespoons of oil, add in the onions and fry until start to turn pink. Add in the marinated beef, stir well stirring it till it gets nicely seared. Now add in ½ cup water and the sprigs of thyme.  

Close the pressure pan and on low flame let it cook for one whistle. After one whistle time it and keep it for 5 minutes. Switch off the flame and when the pressure is released, check if the beef is cooked. Now add in the crushed tomatoes, green chilly, quartered onions, taste for salt and pepper. Cook until the tomatoes are mushy, oil surfaces top of a thick gravy. 

Serve hot garnished with chopped coriander leaves along with bread or steamed rice. It was so yummy will definitely try this again.

Labels: Keto, Low Carb, Beef, Eat the World, Main course, Mauritius, International Cuisine

Check out all the wonderful Mauritius recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of Mauritius.

• Sneha of Sneha's Recipe served up Beef Bifteque-Mauritian
• Camilla of Culinary Cam makes Bol Renverse
• Amy of Amy's Cooking Adventures shares a Mauritian Beet & Potato Salad
• Wendy of A Day in the Life on the Farm cooked up Mine Frite (Mauritian Fried Noodles)

Montenegrin Brav u Mlijeku/Lamb In Milk#EatThe World

Montenegrin lamb in milk is a wonderful and traditional one pot meal dish. It is easy to make and the meat comes out perfectly tender. I have enjoyed this dish when I visited the Balkan countries. The meat & veggies are cooked in milk and that gives this dish a unique taste. I really love the flavor of the fennel in this dish.

Recipe adapted from here
Serves 3 as a complete meal
Ingredients
4 Cloves Garlic - minced
½ Cup Finely Chopped Flat Leaf Parsley - see notes
1 Teaspoon Fennel Seeds/Saunf
2 Tablespoons Extra Virgin Olive Oil
500 Grams Lamb/Mutton - cut into bite size pieces
1 Cube Veg Seasoning
½ Teaspoon Salt or to taste
1 Teaspoon Whole Black Peppercorns
2 Small Whole Potatoes -
1 Large Carrot - cut into large pieces
1½ Cups Milk
2 Rosemary Sprigs
Method

Using a mortar and pestle place the garlic, flat leaf parsley, half of the black pepper corns and fennel seeds, crush to form a coarse paste.
In a Dutch oven, heat the olive oil and add in the garlic paste, remaining whole peppercorns cook until fragrant a minute.
Raise the heat and add in the lamb pieces, and brown the meat all over. Remove the lamb and season with salt and pepper.
Add about ½ cup of the milk to the pot and scrape up any browned bits, deglazing the pot for about 2 minutes.

Add the remaining milk, rosemary, seared lamb and its juices as well as the seasoning cube and vegetables. Bring to a simmer and then cover and cook until tender about an hour and more or until the meat is tender.
Using a slotted spoon, transfer the lamb and veggies to a bowl and discard the rosemary sprigs.

Boil the milk over high heat until reduced by half.
Puree the milk sauce in the pot with an immersion blender or in a regular blender. Put the sauce back in the pot and add the lamb  and veggies back in, simmer until everything is warm.
Season with salt and pepper and garnish with parsley or coriander leaves.

Serve warm with some bread or steamed rice for a delicious Montenegrin meal. This was so delicious, do try this recipe
My Notes
Did not have Flat Leaf Parsley so substituted coriander leaves in this dish. I have added whole peppercorns to give this dish a fresh pepper taste.

Labels: Main Dish , Stew, Montenegro, Eat the World, Lamb, Mutton, International Cuisine, Milk

Check out all the wonderful Montenegro recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of Montenegro.

• Sneha of Sneha's Recipe made Montenegrin Brav u Mlijeku / Lamb in Milk
• Amy of Amy's Cooking Adventures brings us Pečena Piletine Sa Rižom (Baked Chicken & Rice)
• Wendy of A Day in the Life on the Farm grilled up Ražnjići (Montenegrin Meat Skewers)
• Cam of Culinary Cam served up Scampi Buzara 

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The Pope’s Fettuccine /Fettuccine alla Papalina With Homemade Fettuccine Pasta#EatTheWorld

Papalina-style noodles" typically refers to Fettuccine alla Papalina, a Roman pasta dish. It's a creamy, cheesy pasta similar to Carbonara, but the difference it that its richer version of carbonara and in this dish cream Parmesan, and prosciutto instead of the pancetta is used. The dish is named after Pope Pius XII, who was said to have inspired its creation. I have made it without any meat and the fettuccine is homemade.

My hubby enjoyed this peppery rich pasta dish. It makes a fancy but easy dinner meal. This brought back memories of our 2014 visit to the Vatican city.
Ingredients
2 Tablespoons Butter
1 Small Onion, finely chopped
100 Grams Prosciutto / Ham, diced - I did not add
2 Eggs
2 Tablespoons Heavy Cream
½ Cup Parmesan Cheese
200 Grams Fettuccine Pasta - boiled
Freshly Cracked Black Pepper
Method

Whisk together the eggs, heavy cream, and parmesan cheese. Set the mixture aside.
Boil the pasta in well salted water, ( since I used fresh pasta boiled it for just 3 -4 minutes) as it it cooking, let's heat a skillet, add the butter and fry the onion in until soft and translucent. Be sure to adjust the heat lower so that the onion doesn’t take on color as it cooks. If you are using the proscuitto the add it at this stage.( I did not add since I made this vegetarian) and heat it for a few moments until fragrant. Toss hot, fettuccine noodles into the skillet and stir it well . Switch off the flame. Pour the egg mixture onto the hot noodles and toss thoroughly with fresh cracked pepper.

As you stir the ingredients together, the eggs will thicken and the cheese will melt, all thanks to the residual heat of the pasta. Add a good sprinkle of freshly ground pepper and sprinkle of Parmesan cheese. 

Serve hot because as this cools down the sauce will thicken, Enjoy!!

Homemade Fettuccine Pasta

Ingredients
1 Cup Fine Semolina
½ to ¾ Cup All Purpose Flour
¼ Cup Warm Water
Additional Warm Water as required - I used 2 Tablespooons
Method

In a small mixer jar add the warm water and the semolina, mix well keep it aside for minimum 2 hours or more. Then grind to fine paste.

Simply mix the flour together and then begin knead to make a stiff dough, if needed add warm water ( I used 2 tablespoons water)if required, mixing until you obtain a stiff dough. Once you obtain a workable dough, knead on a lightly floured surface for 10 to 15 minutes until the dough is very smooth and stiff. Wrap in plastic wrap and let is rest for 30 to an hour minutes.

If you are using a pasta roller, take your flattened tennis ball-sized piece of dough (remember to keep the rest of your dough covered with the cling film so it doesn't go dry and crusty). and push it through the pasta roller on the widest setting. Fold it, then repeat 3 times. Once you have a rough square shape, start working it through the machine, taking it down one setting at a time, until the second last setting. If your pasta is too sticky, it won’t go through smoothly, so add a little flour to each side before you put it through the roller.

Place your sheet of pasta on a floured surface and let it dry for a few minutes. 

Then roll each sheet as shown above

Cut it into fettuccine pasta size cusing a knife.

Lightly dust a tray with all purpose flour to prevent the pasta from sticking together.

Place the pasta onto the trays and repeat the process until you have used all the remaining dough. Leave to dry for overnight or for a day.

Store in a airtight and use whenever required. This will remain outside for a month.
My Notes
If you do not have a pasta machine then, take tennis ball-sized amounts of the dough and flatten it with your fingers (remember to keep the rest of your dough covered with the cling film so it doesn't go dry and crusty). Place on a floured work surface and using a rolling pin roll into a rough square sheet of pasta which is about ⅛ inch thick. Then cut it as mentioned above.

Labels: Rome ,Italy, Eat the World, Pasta, Homemade

Check out all the wonderful Vatican City recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of Vatican City.

Let's take a look at the recipes being shared from Vatican City this month......

Sneha of Sneha's Recipe served up The Pope's Fettuccine (Fettuccine alla Papalina)
Wendy of A Day in the Life on the Farm enjoyed Giradole
Amy of Amy's Cooking Adventures made Gnocchi al Vaticano  

Czech Lívance -Eggless Yeasted Pancakes#EatTheWorld

In Czech, these yeasted pancakes are called Lívance, and they represent a favorite sweet dessert. They are addictive! 
Traditional Czech pancakes are round small sized patties made of semi-liquid batter, leavened with yeast. The pancakes are fried in a pan with little butter, finally garnished with fruit, a scoop of sour cream, or just rolled in powdered sugar. They are served as a dessert/sweet dish. 

I have made this eggless and they are so soft fluffy, spongy and delicious. These are too good, my hubby enjoyed the pancakes with Mango Cream Dip. 

Makes : 16 Mini Pancakes
Ingredients
1½+ - Cup Lukewarm Milk
1 Teaspoon Instant Yeast
1½ Cups All Purpose Flour
2 Tablespoons Granulated Sugar
2 Eggs - optional - I did not add - See Notes
¼ Teaspoon Salt
Butter or Desi Ghee/ Oil) - for frying

For The Mango Cream Dip
1 Mango - Alphonso or Kesar
2 Cubes Cream Cheese
½ Cup Non Diary Whipping Cream
Method
For The Mango Cream Dip

Remove the skin and chop the mango. In a small blender jar add the cream cheese, mango and whipping cream. Blend till smooth. Remove in a bowl.

Refrigerate to chill till we are ready to serve with the pancakes.

For The Pancakes

In a small saucepan, heat a cup of milk until it is  just lukewarm. Add sugar and yeast, then stir. Leave the mixture in a warm place until the yeast activates and foam with bubbles appears on the surface.

Pour the remaining lukewarm milk into a large bowl and add granulated sugar, flour and salt. Now add the activated yeast mixture. Using a mixer with a whisk attachment, briefly whisk until everything is well combined. The result should be a thin, semi-liquid batter. Place the bowl with the batter in a warm area to rise until it doubles in volume. 

Heat a non-stick frying pan over medium low flame and brush the pan with  butter or desi ghee. Take ¼ cup of the risen batter and pour it into the pan.  Cook the Lívance for about a minute on one side and then 30 seconds on the other. Once cooked, transfer them to a plate.
Carefully wipe the pan with a paper towel after each batch to remove any blackened bits of butter/desi ghee.

Coat the pancakes in cinnamon sugar. Prepare coating mixture by combining icing sugar and cinnamon powder in a large bowl. Thoroughly coat the warm pancakes with the cinnamon sugar.

I served them with Mango Cream Dip and this was  perfect combo with the Livance. Do try these!! 
My Notes 
If you are using eggs then use ½ cup less milk.  

Labels: Eat the World , Pancakes,International Cuisine, Czech Republic, Yeasted, Eggless, Breakfast, Dessert, Mango, Dip

Check out all the wonderful Czech Republic recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of Czech Republic.

• A Day in the Life on the Farm: Bohemian Beef Noodle Soup 
• Culinary Cam: Zelňačka (Czech Sauerkraut Soup)
• Amy's Cooking Adventures: Česnečka (Czech Garlic & Potato Soup) 
• Sneha's Recipe: Czech Lívance -Eggless Yeasted Pancakes 
• Palatable Pastime: Summery Czech Cucumber Salad