Pancake Kimchi Tuna
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour (terigu) | 1 cup (approx. 120g) |
| Rice flour (tepung beras) | 1/3 cup (approx. 40g) |
| Kimchi | 1 cup |
| Canned tuna | 1/2 can |
| Onion (bawang bombay) | 1/2, chopped |
| Salt (garam) | 1/2 tsp |
| Water | As needed |
| Cooking oil | As needed |
Instructions
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Prepare the Ingredients: Gather all the ingredients. Ensure you have about one cup of kimchi, which typically equates to one standard package.
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Chop the Kimchi: Remove the kimchi from its packaging and chop it into small pieces. Similarly, flake the tuna using a fork until it’s well shredded.
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Chop the Onion: Finely chop half an onion to incorporate into the mixture.
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Mix the Batter: In a bowl, combine all the ingredients, mixing thoroughly. Gradually add water until you achieve a thick batter, similar to what you would use for frying.
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Cook the Pancakes: Heat a skillet over medium heat and add a generous amount of cooking oil, more than you would use for a typical omelet. Scoop the batter onto the skillet, flattening it to your desired pancake size.
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Flip and Finish Cooking: Once the underside is golden brown and cooked through, flip the pancake and cook until both sides are nicely browned and fully cooked.
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Serve: Remove the pancakes from the skillet and serve hot, perhaps with a side of your favorite dipping sauce or additional kimchi for extra flavor. Enjoy! 😊
This unique twist on pancakes combines the savory flavors of kimchi and tuna for a delightful fusion dish that’s perfect for any meal.
