The aim for last night was to attempt the Traditional Pancake Rolls, or Milssam, and Pumpkin porridge, with Persimmon Tea, Persimmon sherbet, and Barbequed beef. I had made a plan, I had all the ingredients, I had a clean kitchen to start with and I was in my element- this was going to be good.
I started with the Persimmon Sherbet, or Yeonci. Re-reading the recipe, I realised I didn’t have the required freezing horsepower to turn a whole persimmon into ice before dinner, so instead I peeled and belnded it, and stuck it in the freezer in a plastic container.
I then moved to the tea, and realised that I had again mis-read the recipe and had bought fresh rather than dried persimmon… ah well, how different can it be, right? So on with the tea, fresh chopped persimmons and all. At least I got to throw in some of my newly-procured jujubes.
I then moved on to the seasoning the beef-flavoured seitan and some tempeh to make the barbecued beef. No worries here, at least. I cooked the pumpkin for the porridge, again, no issues. For the pancake rolls, I managed to get the vegetables julliened without a hitch.. things are beginning to go well. I made the batter, no worries there, and then preceeded to heat the wok.
I poured in the stated amount of batter, fried the pancake, began to lift it and bam! pancake crumbles. That’s ok, I say to myself, the first one never works out, we’ll try again. So I pour in the next spoonful, fry one side, lift it up… and no joy. It tears, it crumbles, it falls apart. Okay, third time’s the charm right? Wrong. The third one was the worst. It wouldn’t swirl, it got all thick in the middle, and then it just stuck to the bottom of the pan and no amount of coaxing would get it off.
So I left off for a while, stuck the evidence in the compost, and fried up the ‘beef’. I, rather nervously as I just couldn’t imagine it working, added the rice flour to the pumpkin mixture. Inspiration struck, and I wrapped the intended pancake filling in some rice paper rolls, and served the lot with some rice noodles. Mr made the mustard lemon sauce, being drawn to the kitchen by the sounds of and impending tantrum.
We ate the lot with the persimmon tea (which was wonderful), and followed it up with the pureed frozen persimmon and some vanilla soy ice-cream.
In the end all was well. I loved the ‘beef’, and the rice-paper-cum-pancake rolls were great, especially with the lemon mustard sauce. The pumpkin porridge, which I had been suspicious of from the start, was fantastic- much better than either of us imagined. My noodles (I made them up on the night) were a good fit with the other flavours, and Mr loved the persimmon sherbet. Me, not so much, I didn’t like the flavour of the persimmon, but otherwise it was yum.
So, without further ado, I have some photos, and my recipe for fresh-flavoured noodles to go with the tempeh and seitan.
1 packet glass noodles
4 tbs chopped corriander
1 nashi pear, diced (small)
2 tbsp soy sauce
2 tbs raw sugar
2 tbs lime juice
3 tbsp sesame seeds
Cook the noodles in some water, as per packet instructions, drain and set aside.
Chop the pear and corriander.
Add the rest of ingredients to a large frying pan, add noodles and stir until completely mixed. Serve warm.