I recently had the opportunity to try two new recipes in one night - oh my! One was a new version of an old favorite, mujaddara, and the other was an entirely new dish, hobak jeon.
The Milk Street mujaddara was pretty good. Not good enough to replace my standard recipe, but it did have some added flavorings I may play with in the future, including allspice and scallions. I ended up making this dish twice because I burnt it the first time (really turn the flame to low once the rice is on!) and I used green lentils instead of brown. The recipe definitely requires a drizzle of olive oil post-cooking for extra creaminess, but it's very good.
The Korean battered squash, hobak jeon, I made from Joanne Lee Molinaro's The Korean Vegan Cookbook. I really liked that I could use plant-based milk, which I always have on hand. I also used cornstarch instead potato starch because I couldn't find potato starch to use. It was also pretty easy to batter the cut zucchini, though because of my second mujaddara attempt, I let the battered zucchini set a little too long before cooking. The result was that some of the coating came off prior to the pan frying, but the final result turned out really well. The turmeric was a great inclusion and added a nice earthy flavor to the crisp and smooth zucchini. I will make this recipe again!
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