A Heartwarming Birthday Feast Featuring Delightful Zucchini Pancakes
A Heartwarming Birthday Feast Featuring Delightful Zucchini Pancakes
A Birthday Spread for My Son, Made with Love, Even When Apart
Yesterday marked my son’s 23rd birthday. Even though he’s away at university, I continue the tradition of preparing a special birthday meal for him each year, a practice deeply cherished since his grandmother’s fervent prayers. This year’s celebration was a heartfelt way to show my love and support from afar.
Three Aromatic Vegetable Sides (Bean Sprouts, Seaweed, Chives)- 1 bag of fresh bean sprouts
- 100g of sea-fresh seaweed (e.g., tot)
- 100g of crisp chives
- A pinch of anchovy sauce for umami
- A sprinkle of toasted sesame seeds for nuttiness
- A drizzle of sesame oil for fragrance
- A bit of minced garlic for a savory kick
Three Savory Pancakes (Zucchini, Shiitake Mushroom, Enoki Mushroom)- 1 medium zucchini
- 6 shiitake mushrooms
- 1 pack of enoki mushrooms
- 4 eggs
- 1 cup of pancake mix (buchim garu)
- A pinch of salt for seasoning
- A bit of cooking oil (e.g., soybean oil) for frying
Elegant Main: Smoked Duck and Eggplant Rolls- 100g of smoked duck breast
- 2 eggplants
- 1 bell pepper (e.g., paprika)
- 1 handful of chives
- A touch of mustard sauce (optional)
Rich and Refreshing Soup: Octopus Seaweed Soup- 1 pack (150g) of rehydrated seaweed (e.g., miyeok)
- 1 boiled octopus, prepared
- 1 tablespoon of anchovy sauce
- 6 cups of broth (e.g., dashi or vegetable broth)
- 1 medium zucchini
- 6 shiitake mushrooms
- 1 pack of enoki mushrooms
- 4 eggs
- 1 cup of pancake mix (buchim garu)
- A pinch of salt for seasoning
- A bit of cooking oil (e.g., soybean oil) for frying
Elegant Main: Smoked Duck and Eggplant Rolls- 100g of smoked duck breast
- 2 eggplants
- 1 bell pepper (e.g., paprika)
- 1 handful of chives
- A touch of mustard sauce (optional)
Rich and Refreshing Soup: Octopus Seaweed Soup- 1 pack (150g) of rehydrated seaweed (e.g., miyeok)
- 1 boiled octopus, prepared
- 1 tablespoon of anchovy sauce
- 6 cups of broth (e.g., dashi or vegetable broth)
- 1 pack (150g) of rehydrated seaweed (e.g., miyeok)
- 1 boiled octopus, prepared
- 1 tablespoon of anchovy sauce
- 6 cups of broth (e.g., dashi or vegetable broth)
Cooking Instructions
Step 1
1. Prepare the Three Vegetable Sides: Briefly blanch the bean sprouts and chives in boiling water, then rinse under cold water and drain well. Clean and chop the seaweed into bite-sized pieces. In a large bowl, combine the prepared vegetables and gently mix with 1 tablespoon of anchovy sauce, toasted sesame seeds, sesame oil, and minced garlic. Toss well until evenly coated. Your flavorful vegetable sides are ready!
Step 2
2. Make the Three Savory Pancakes: Slice the zucchini into rounds about 0.5cm thick. Trim the stems from the shiitake mushrooms and slice them thinly. Separate the enoki mushrooms by cutting off the base and gently pulling them apart. Lightly season all the prepared vegetables with a pinch of salt. For an easy coating, place the pancake mix in a plastic bag, add the vegetables, and shake gently until evenly coated. Heat a frying pan with a generous amount of cooking oil. Dip each vegetable piece in beaten egg and fry until golden brown and crispy on both sides. (Tip: For an extra crispy texture, dip the vegetable in beaten egg first, then coat with pancake mix before frying.)
Step 3
3. Prepare for the Smoked Duck and Eggplant Rolls: Slice the eggplants thinly lengthwise, about 0.3cm thick. Briefly steam or microwave the smoked duck breast for about 2 minutes to render some of the fat, making it less greasy.
Step 4
Julienne the bell pepper and cut the chives into similar lengths. Lightly oil a frying pan and pan-fry the thinly sliced eggplant until golden brown on both sides. Transfer to a paper towel to absorb excess oil.
Step 5
To assemble, place a slice of the cooked eggplant on a flat surface. Top with a piece of smoked duck, some julienned bell pepper, and a few strands of chives. Carefully roll it up. These elegant smoked duck and eggplant rolls are now complete! (Tip: A small dollop of mustard sauce can add a delightful tangy contrast.)
Step 6
4. Cook the Octopus Seaweed Soup: Briefly blanch the rehydrated seaweed in boiling water for about 30 seconds, then rinse under cold water and squeeze out excess moisture. Chop the seaweed into bite-sized pieces. (Tip: Avoid overcooking the seaweed, as it can become mushy.)
Step 7
In a pot, heat 1 tablespoon of sesame oil and sauté the chopped seaweed for a minute until fragrant. Pour in 6 cups of broth and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 10 minutes, allowing the seaweed flavor to infuse into the broth. (Tip: For a deeper flavor, you can make your own broth using anchovies, kelp, and dried shrimp.)
Step 8
If your octopus is frozen, thaw it in cold water. Once thawed, cut the boiled octopus into bite-sized pieces.
Step 9
Add the prepared octopus pieces to the simmering seaweed soup. Cook until the octopus is heated through. Season the soup with 1 tablespoon of anchovy sauce. Taste and adjust seasoning with salt if needed.
Step 10
Your comforting Octopus Seaweed Soup is ready to be served. Enjoy this hearty and nourishing meal with a bowl of rice.
