This is Nasturtium Flower!
This is Nasturtium leaf!
This is an edible flower! The flower symbolism associated with the nasturtium is victory in battle, conquest and patriotism. Nasturtium literally means "nose-twister" or "nose-tweaker" because it is too hot to twist your nose.
To me, it is too hot to eat, and to me, it stand out too much. It is like the negative aspects of patriotism.
Since I wish no harm upon others, I am the No more wars and the No more violence!
One interesting thing about the Nasturtium Flower is the more the sun-exposed it gets, the hotter the taste it gets. As we all know that patriotic zealots will die for in the name of patriotism.
I firmly believe that the patriotism brings out the most negative impact that has been against World Peace, which is an ideal of freedom, peace, and co-existance across all the beings.
So, for me, I usually add something over this flower to get the semi-partial sun. I usually put them in my salad by mixing with other greens because it tastes better with others! Or I cook with other vegetables. How about making Korean Pancake with Nasturtium leaf?
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Korean Pancake with Nasturtium leaf and Carrot
• Ingredients for vegetables
1. 1 cup of rough chopped Nasturtium leaf
2. 1 cup of carrots, grated
3. 1/2 cup of onion Julienne
4. 1/2 cup of scallions, root ends trimmed, cut into 2-inch diagonal pieces
5. Nasturtium Flowers for garnish
• Ingredients for Korean Pancake Batter
1cup of filtered water
2 cups all-purpose flour, sifted
1 ts soy sauce
½ ts salt
½ ts sesame oil
½ ts fresh grounded black pepper
Four garlic cloves, crushed and minced (I am a garlic crazy lover. So I used 4 --but you can use 1 or 2 cloves: no offense)
One egg (optional)
Combine all the ingredients and add all the vegetables to set aside at least 1 hour
• Ingredients for Dipping sauce
3 tablespoons soy sauce
1 teaspoon rice vinegar
1 tablespoon chopped scallions
1/2 tablespoon toasted sesame seeds
1/4 teaspoon dried hot red pepper flakes
1/4 teaspoon sesame oil
Coming all the ingredients to make Dipping sauce and keep it in a glass jar with lid for a few weeks in the fridge.
Preparation:
1. Heat a non-stick frying pan with one tablespoon of vegetable oil over medium and high heat.
2. Reduce to the medium heat once it is HOT. Pour the mixture (about 1/2 cup pancake batter) into the hot frying pan and cook until you see bubbles rising on the surface. Spread or press to make sure that the pancake is spread evenly.
3. Use a spatula to slide under the pancake and flip it over carefully when you see the tiny bubbles and dry out on the pancake surface and the bottom of the pancake is browned
4. Cook on the other side until the top layer is also browned, then transferred to a paper towel to drain the oil.
5. Serve these pancakes when they are fresh and hot. Dip into the dipping sauce. Life is heaven!
This is Nasturtium leaf!
This is an edible flower! The flower symbolism associated with the nasturtium is victory in battle, conquest and patriotism. Nasturtium literally means "nose-twister" or "nose-tweaker" because it is too hot to twist your nose.
To me, it is too hot to eat, and to me, it stand out too much. It is like the negative aspects of patriotism.
Since I wish no harm upon others, I am the No more wars and the No more violence!
One interesting thing about the Nasturtium Flower is the more the sun-exposed it gets, the hotter the taste it gets. As we all know that patriotic zealots will die for in the name of patriotism.
I firmly believe that the patriotism brings out the most negative impact that has been against World Peace, which is an ideal of freedom, peace, and co-existance across all the beings.
So, for me, I usually add something over this flower to get the semi-partial sun. I usually put them in my salad by mixing with other greens because it tastes better with others! Or I cook with other vegetables. How about making Korean Pancake with Nasturtium leaf?
*****************************
Korean Pancake with Nasturtium leaf and Carrot
• Ingredients for vegetables
1. 1 cup of rough chopped Nasturtium leaf
2. 1 cup of carrots, grated
3. 1/2 cup of onion Julienne
4. 1/2 cup of scallions, root ends trimmed, cut into 2-inch diagonal pieces
5. Nasturtium Flowers for garnish
• Ingredients for Korean Pancake Batter
1cup of filtered water
2 cups all-purpose flour, sifted
1 ts soy sauce
½ ts salt
½ ts sesame oil
½ ts fresh grounded black pepper
Four garlic cloves, crushed and minced (I am a garlic crazy lover. So I used 4 --but you can use 1 or 2 cloves: no offense)
One egg (optional)
Combine all the ingredients and add all the vegetables to set aside at least 1 hour
• Ingredients for Dipping sauce
3 tablespoons soy sauce
1 teaspoon rice vinegar
1 tablespoon chopped scallions
1/2 tablespoon toasted sesame seeds
1/4 teaspoon dried hot red pepper flakes
1/4 teaspoon sesame oil
Coming all the ingredients to make Dipping sauce and keep it in a glass jar with lid for a few weeks in the fridge.
Preparation:
1. Heat a non-stick frying pan with one tablespoon of vegetable oil over medium and high heat.
2. Reduce to the medium heat once it is HOT. Pour the mixture (about 1/2 cup pancake batter) into the hot frying pan and cook until you see bubbles rising on the surface. Spread or press to make sure that the pancake is spread evenly.
3. Use a spatula to slide under the pancake and flip it over carefully when you see the tiny bubbles and dry out on the pancake surface and the bottom of the pancake is browned
4. Cook on the other side until the top layer is also browned, then transferred to a paper towel to drain the oil.
5. Serve these pancakes when they are fresh and hot. Dip into the dipping sauce. Life is heaven!
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