fbpx

Category: Pan-Asian

Broccoli Tofu Patties

Broccoli Tofu Patties

Broccoli is polarizing. I know fully-fledged adults who will only touch it if it’s buried under a blanket of melted cheese, or raw and dunked in a vat of ranch dressing. And I get it. Broccoli is often overcooked, mushy, and bland. And a lot read more

Chicken and Cauliflower Rice Soup

Chicken and Cauliflower Rice Soup

It’s official: Fall has arrived in Miami. We woke up this morning to 63 degree weather. I know most other places are already enjoying cooler temperatures but I was walking in 92 degree weather last week. And now finally we can enjoy our days without read more

Lemon Chicken Salad

Lemon Chicken Salad

Let’s all take a moment to appreciate the humble unsung hero, the rotisserie chicken. Dress her up or dress her down, she’s always recipe ready! Like a lot of people, I can’t resist grabbing one of Costco’s famous chickens whenever I’m there, and I’ve developed several recipes that take advantage of its delicious convenience (not to mention its budget friendly price). This Lemon Chicken Salad is one of my favorites, and I hope it will be one of yours too. I know it’s all pumpkin spice this and autumn that, but frankly the weather across much of the country is still really hot, and this cold no-cook salad with a bright and savory dressing is a great way to beat the heat.

ingredients lemon chicken salad

Lemon Chicken Salad Dressing

I love this dressing so much. It’s got all of my fave flavor boosters; like freshly grated ginger, minced garlic, toasted sesame oil, soy sauce, oyster sauce, and mirin. Lots of lemon zest and fresh squeezed juice add bright citrusy flavor.

mince ginger and garlic

Then I just stir in the minced garlic and ginger, and a sliced Thai bird chili. You can omit the chili if you’d like; we like it hot around here…

Make the Lemon Chicken Salad

Once the dressing is done, I quickly compose the salad. I used rotisserie chicken in this recipe, but any leftover chicken will do. And the flavors are so robust that any mild seasoning on the chicken will not interfere. You can give the chicken a quick rinse if you are concerned, but I wouldn’t bother.

I like to cut the chicken into large chunks so it feels substantial and I like the herbs to be roughly chopped so you can tell what they are. The secret to making leftovers appealing is to have it look fresh and deliberate, like you intentionally made the salad this way. No sad leftovers here…no one will know.

mix lemon chicken salad

I love endive in this salad. Its slight bitterness plays really well with the dressing and it’s available well into the cold winter months. You can sub any other chicory you prefer, or even arugula or watercress.

endive lemon chicken salad

garnish chicken salad

My Lemon Chicken Salad makes a wonderful light supper, or brunch highlight and leftovers are perfect the next day…leftovers from leftovers? Let’s make it a thing. Grab a rotisserie chicken today and see for yourself! Let me know what you think by leaving a comment, and of course tag us in your pics @funkyasiankitchen, we love hearing from you.

 

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
recipe card lemon chicken salad

Lemon Chicken Salad

  • Author: Funky Asian Kitchen
  • Prep Time: 10 Minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Category: salads
  • Cuisine: Pan-Asian

Ingredients

Scale
  • 1 pound leftover chicken cut into bite sized pieces
  • A handful of cilantro (about ¼ cup), roughly chopped
  • 2 scallions trimmed and cut thin on an angle
  • 2 small endive, radicchio, or a couple handfuls of lettuce leaves
  • Sliced lemon for garnish

Dressing:

  • 1 Tablespoon neutral oil
  • 1 Tablespoon sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon peeled, minced ginger
  • 2 Tablespoons soy sauce
  • 1 Tablespoon oyster sauce
  • 1 Tablespoon mirin
  • 1 large lemon
  • 1 fresh thai bird chili, stemmed and thinly sliced (optional)

Instructions

  1. Wash and zest the lemon into a mixing cup/bowl. Juice the lemon into the bowl and then add the other dressing ingredients. Stir to combine.
  2. Put the chicken, cilantro, scallion, and dressing into a mixing bowl and toss to combine.
  3. Wash and slice the endive into thin rounds. Pile the endive onto a platter. Nestle the chicken onto the endive and serve.

Keywords: rotisserie chicken, lemon, quick, salad, dinner salads,

 

Pineapple Yuzu Cocktails

Pineapple Yuzu Cocktails

Adult beverages, nightcaps, drinkie-poos…whatever you call them, these Pineapple Yuzu Cocktails are quickly going to become a favorite. A  blend of yuzu juice, fresh pineapple, simple syrup, and vodka; SO refreshing and a perfect antidote to these endless dog days of summer. I had a read more

Cucumber Tomato Salad

Cucumber Tomato Salad

It feels like it’s almost too hot to eat these days, let alone cook. That’s where this Cucumber Tomato Salad comes in. Summer produce at its peak doesn’t need much in the way of embellishment, but a quick dressing with some umami rich favorites keeps read more

Ube Pancakes

Ube Pancakes

Last week I showed you how to make Ube Halaya, also known as purple yam jam, and this week I’m going to share a truly magical way to use it. Breakfast, brunch, a late night snack…there’s really no time that a person would turn down Ube Pancakes. From the beautiful deep violet color to the dreamy condensed milk poured over the top, these aren’t your ordinary pancakes. Kids love them, and so do adults, so let’s get into it!

Is it a little pretentious to call these Tres Leches Ube Pancakes? Maybe it sounds too sweet? Well that was the name I considered calling these plush little beauties because they do use three different types of milk. But they’re not anywhere close to the sweetness you find in the indulgent super soaked dessert. Instead they’re an Asian level of sweetness, just perfect as a special breakfast treat.

ingredients ube pancakes

Ube Pancakes Batter

The base of this ube pancake is the ube halaya. If you’ve never had it, it’s like a creamy sweet potato mash flavored with vanilla and a hint of coconut. It’s awesome and easy, so I highly encourage you to make it. You can also find it at Asian markets in jars on the shelf. If finding or making ube halaya seems out of reach, you can substitute sweet potatoes. Any mashed sweet potatoes (a good use for leftovers) can be used.

Mixing up the ube pancake batter isn’t much different than making regular batter aside from adding the ube halaya. I start by mixing the wet ingredients together. This first step helps loosen up the base and will keep you from over-mixing the flour later.

bowl for ube pancakes batter

vanilla ube pancakes

Ube extract is totally optional, but I like both the deep purple color it adds as well as the flavor.

Once the wet ingredients are thoroughly mixed, I add in the dry. Use a gentle hand when mixing. A few small clumps of flour are fine.

sprinkle flour ube pancakes

overmix

Cooking Ube Pancakes

Cooking the ube pancakes is very straightforward. I start by heating a nonstick skillet and adding the oil. I use paper towels to blot and wipe down the pan; I don’t want puddles of oil. In fact, I learned from Cooks Illustrated many moons ago that a mostly dry pan will give you the most evenly browned pancakes. So make sure you leave just a bare coating of oil. Then save the oily paper towel to wipe the pan between batches.

Then flip the pancakes over and cook on the other side for another couple minutes. Transfer them to a plate and repeat with the rest of the ube pancake batter. Because there is some sugar in the pancake batter, these pancakes will brown deeper than traditional pancakes. If you find the first batch too dark for your liking, simply lower the heat a bit on subsequent batches. Personally, I like the toasty caramel-like flavor that comes from the well browned pancakes.

Serving Ube Pancakes

These ube pancakes are incredibly delicious with the classic butter and maple syrup pairing. But of course, I like to add a little razzle dazzle. A drizzle of luscious condensed milk takes these to another level. Condensed milk features prominently as a sweetener and ingredient in many Asian sweets because it is shelf stable, not requiring refrigeration. So it is very common in the Philippines and my husband fondly remembers his siblings slathering it on toast, much like jam or nutella.

Lastly, it does indeed remind me of a Miami favorite, tres leches cake, the Latin inspired sponge cake soaked in different milks. It’s a cultural mashup that really works!

Whip up these Ube Pancakes this weekend and see for yourself! And let us know what you think, we love hearing from you! You can leave a comment here, or tag us @funkyasiankitchen.

Looking for some more breakfast ideas? We’ve got you covered, check out our Halo Halo, Overnight Oats, or these popular Green Smoothies.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Ube Pancakes

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 pancakes 1x
  • Category: breakfast
  • Cuisine: Pan-Asian

Ingredients

Scale
  • 1 cup prepared ube halaya*
  • 2 large eggs
  • 4 ounces evaporated milk (or any kind of milk you like)
  • ¾ cup all purpose flour (3.25 ounces)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon ube extract (optional)
  • 1 Tablespoon neutral oil (for the pan)
  • Butter and condensed milk or maple syrup for serving

Instructions

  1. Put the ube halaya, eggs, evaporated milk, and vanilla extract in a medium mixing bowl. Whisk to combine. 
  2. Add the ube extract and whisk again to combine.
  3. Sprinkle the flour, baking powder, and salt on top of the ube. Stir gently until just combined. It is fine to have some small lumps but do not overmix.
  4. Set a large 12” non-stick skillet over medium heat for several minutes. Add a tablespoon of oil and use a paper towel to wipe the oil around the pan (you don’t want any pools of oil left. The pan should be dry.) Keep the paper towel to oil the pan between batches.
  5. Lower the heat to medium low and drop ⅓ cup portions of batter onto the skillet, making sure to leave enough room to allow the batter to spread. Cook the pancakes for 2-3 minutes until bubbles start to form on the top and the edges of the pancake look dry. 
  6. Flip the pancakes over and continue to cook for an additional 2 minutes. Transfer the pancakes to a plate. (You can also keep the pancakes warm in the oven if you are making a lot of them. Preheat the oven to 250 and keep the pancakes on a baking tray covered with foil.)
  7. Use the oiled paper towel to wipe the surface of the pan and continue making batches of pancakes until the batter is finished. You should yield about 8 pancakes.
  8. Serve the ube pancakes with a pat of butter and condensed milk or maple syrup on the side.

Notes

*You can refrigerate or freeze any uneaten pancakes. Microwave for a minute or two covered with a damp paper towel to heat before serving.

Keywords: ube, ube halaya, sweets, breakfast, snacks, pancakes,