New Asian Cuisine
Welcoming Summer with Fast Simple Asian Recipes
Seafood and Green Onion Pancakes (Haemul Jeon)

1 1/4 cups (150 g) white or whole-wheat flour
1/3 cup (50 g) rice flour
1 teaspoon fine-grain sea salt or kosher salt
1 3/4 cup (425 ml) water for white flour or 2 cups (500
ml) water for whole wheat flour
5 green onions (scallions), cut into 2-in (5 cm) lengths
8 oz (225 g) any combination of squid, shrimp or scallops,
peeled, rinsed and cut into 1-in (2.5-cm) chunks
3 tablespoons canola, safflower or other neutral oil
1/2 cup (125 ml) Soy Scallion Dipping Sauce

1. In a large mixing bowl, combine the flours and salt. Mix
well. Add the water and stir until the batter is smooth. Stir
in the green onions and seafood.
2. In a medium skillet add 1 tablespoon of the oil and heat
over medium-high heat.  To make two large pancakes,
with a ladle, spoon half the batter into the skillet,
distributing the batter evenly around the skillet. When the
batter is set and the bottom is a golden brown, about 3
minutes, turn the pancake over. With the back of the
spatula, press down and flatten the surface of the
pancake. You will hear sizzling and see little spurts of
batter come through. Continue to fry for several minutes
until the pancake is a golden brown and the edges are
crisp. Repeat the flipping and pressing one or two more
times or until there is very little batter coming through the
cooked surface.
3. Transfer the pancake to a plate. Cut the pancake into
bite-size (about 9) pieces.  Repeat with the remaining
batter. Add more oil to the skillet as needed.  Serve with
Soy Scallion Dipping Sauce in individual bowls.
Filipino Fruit Sundae (Halo-Halo)
By Andrea M. Aranas, Author, The Filipino-American

f there is such a thing as a national dessert of the Philippines, halo-
halo proudly holds the title. Meaning “mix-mix,” this multilayered
dessert is a sundae-milk shake-slushy hybrid that’s sure to quell summer’s
simmering heat. Halo-halo features an assortment of tropical fruits and
sweetmeats chilled with shaved ice, ice cream, and evaporated milk. As
the name indicates, halo-halo ingredients are a mélange of flavors and
textures ranging from fresh bananas to sweet corn to preserved delicacies
such as coconut gel (nata de coco), purple yam paste (ube), and
sweetened kidney beans. Master halo-halo makers even go so far as to
include flan custard, agar-agar, puffed rice (pinipig), or garbanzo
beans. Perhaps it’s my Western upbringing, but I’ve always preferred
more fruit in my halo-halo than anything else, which is why this recipe is
subjectively fruit-sided. The signature flavor of jackfruit is fundamental
as are the chewy strands of coconut sport (a variety of the coconut palm
plant), which you’ll find jarred under the name macapuno.
By Taekyung Chung & Debra
Samuels, The Korean Table

Large pieces of shrimp and squid nestle
between long threads of scallion, making
this almost a meal on its own. These
pancakes are best eaten hot but are
delicious even at room temperature
Serves 4

3 cups (300 g) shaved ice
1 cup (170 g) diced mango
1 cup (175 g) diced pineapple
1 cup (150 g) diced jackfruit, with juice
1 cup (225 g) macapuno strings
1 cup (200 g) preserved purple yam (ube)
1 (12-oz/340-g) can evaporated milk

Vanilla ice cream, garnish

In 4 tall sundae or milk shake glasses, place 3⁄4 cup (75 g) shaved ice. On top of that, add 1⁄4 cup
(approximately 50 g) each of mango, pineapple, jackfruit, macapuno strings, and purple yam. Pour 1⁄2 cup
(125 ml) evaporated milk and some of the jackfruit juice into each glass. Top the halo-halo with a scoop of
vanilla ice cream.
Serve with long ice cream spoons to mix the layers together.
Variation: If you don’t feel like buying each ingredient separately, prepared halo-halo fruit mixes are available
at the Asian grocer. These convenient, pre-made mixes come in glass jars and, depending on the brand,
include a combination of halo-halo staples such as sweetened beans, coconut sport, purple yam, coconut gel,
and palm nuts. Place a few spoonfuls of the mix in a glass, then top with shaved ice, evaporated milk, and
vanilla ice cream for a nearly instant halo-halo. I find the mixes are a great base to which you can add your
favorite fruits such as jackfruit, litchi, banana, mango, papaya, or guava.
One of the keys to an authentic halo-halo is shaved ice. Though crushing ice in a blender may seem like a
viable alternative, a blender can’t process ice into the fine flakes that make halo-halo unique. Since shaved ice
drinks and desserts are popular throughout Asia, you’ll be sure to find either an electric or manual ice shaver
at an Asian grocer. They are also available at large chain stores that sell kitchen goods.

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.