18 Delicious Pake Recipes Easy to Make

Dive into a world of flavor with our roundup of 18 delicious pancake recipes that are as easy to make as they are to love! Whether you’re craving something sweet for breakfast, a quick snack, or a cozy dinner, we’ve got you covered. From classic buttermilk to inventive twists, these recipes promise to delight your taste buds and simplify your cooking routine. Keep scrolling to find your next favorite pancake recipe!

Spicy Pake Stir Fry

Lusciously vibrant and bursting with flavor, this Spicy Pake Stir Fry is a testament to the beauty of quick, yet sophisticated, weeknight cooking. Its harmonious blend of heat and umami makes it a standout dish that’s as pleasing to the palate as it is to the eye.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb chicken breast, thinly sliced (room temp ensures even cooking)
• 3 cloves garlic, minced (freshly minced for that punch of flavor)
• 1 tbsp ginger, grated (a little goes a long way)
• 1/2 cup soy sauce (I opt for low-sodium to control saltiness)
• 1 tbsp honey (for a subtle sweetness that balances the heat)
• 1 tsp red pepper flakes (adjust according to your heat preference)
• 2 cups mixed bell peppers, sliced (the more colors, the better)
• 1 cup snap peas (for that satisfying crunch)
• 2 cups cooked jasmine rice (day-old rice works wonders here)

Instructions

1. Heat the olive oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add the chicken slices, spreading them out in a single layer to ensure even browning. Cook for 5 minutes, flipping halfway through, until golden and cooked through.
3. Push the chicken to one side of the wok. Add the garlic and ginger to the empty space, sautéing for 30 seconds until fragrant—be careful not to burn them.
4. Stir in the soy sauce, honey, and red pepper flakes, mixing well to coat the chicken evenly. Let it simmer for 2 minutes to meld the flavors.
5. Add the bell peppers and snap peas, stirring frequently for 3 minutes until they’re just tender but still crisp.
6. Fold in the cooked jasmine rice, breaking up any clumps, and stir-fry for another 2 minutes until everything is heated through and well combined.

Now, the Spicy Pake Stir Fry is ready to dazzle. Notice how the tender chicken contrasts with the crisp vegetables, all enveloped in a glossy, spicy-sweet sauce. Serve it in a hollowed-out pineapple for an unforgettable presentation that’s as fun as it is flavorful.

Sweet and Sour Pake

Few dishes strike the perfect balance between tangy and sweet quite like Sweet and Sour Pake, a vibrant dish that dances on the palate with its harmonious flavors and inviting colors. This recipe, a testament to the beauty of simplicity, promises a delightful culinary experience that’s both refreshing and satisfying.

Ingredients

• 1 cup pineapple chunks (fresh is ideal for that burst of sweetness, but canned works in a pinch)
• 1/2 cup bell peppers, diced (I love using a mix of red and green for color and crunch)
• 1/4 cup apple cider vinegar (the sharper the better to cut through the sweetness)
• 1/3 cup brown sugar (packed tightly for that deep, molasses-like sweetness)
• 1 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 lb chicken breast, cubed (for a leaner option, though thighs add juiciness)
• 2 tbsp cornstarch (this is my secret for that glossy, thick sauce)
• 1/4 cup water (room temperature to avoid clumping when mixed with cornstarch)
• 2 tbsp vegetable oil (a neutral oil that won’t compete with the flavors)

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add cubed chicken breast, seasoning lightly with salt, and cook until golden brown on all sides, approximately 5-7 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets a perfect sear.
3. Remove chicken from the skillet and set aside on a plate lined with paper towels to drain any excess oil.
4. In the same skillet, add bell peppers and pineapple chunks, sautéing for 3 minutes until slightly softened. Tip: The residual heat will help caramelize the pineapple, enhancing its sweetness.
5. Whisk together apple cider vinegar, brown sugar, soy sauce, water, and cornstarch in a small bowl until smooth. Pour this mixture into the skillet with the vegetables.
6. Bring the sauce to a simmer, stirring constantly, until it thickens enough to coat the back of a spoon, about 2-3 minutes. Tip: If the sauce thickens too quickly, a splash of water can loosen it up.
7. Return the cooked chicken to the skillet, tossing to coat evenly in the sauce, and cook for an additional 2 minutes to heat through.

Just as the name suggests, this Sweet and Sour Pake is a delightful play of contrasts—tender chicken pieces enveloped in a glossy, vibrant sauce that’s both tangy and sweet. Serve it over a bed of steamed jasmine rice to soak up every last drop of the sauce, or alongside crisp stir-fried vegetables for a textural contrast that’s simply irresistible.

Pake with Garlic Sauce

Just when you thought comfort food couldn’t get any better, along comes Pake with Garlic Sauce, a dish that marries simplicity with sophistication in every bite. Its creamy texture and bold flavors make it a standout for any occasion, from weeknight dinners to festive gatherings.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 cup whole milk, slightly warmed (cold milk can make the dough tough)
• 4 cloves garlic, minced (fresh is best for that punchy flavor)
• 1/2 cup unsalted butter, melted (I like to use European-style for its richness)
• 1 tsp salt (fine sea salt dissolves evenly)
• 1/4 cup fresh parsley, finely chopped (for a bright, herby finish)

Instructions

1. In a large mixing bowl, combine the all-purpose flour and salt, whisking to ensure even distribution.
2. Gradually add the warmed whole milk to the flour mixture, stirring continuously until a soft dough forms. Tip: If the dough feels sticky, a light dusting of flour on your hands will make handling easier.
3. Divide the dough into 8 equal pieces, rolling each into a smooth ball. Cover with a damp cloth and let rest for 15 minutes to relax the gluten.
4. On a lightly floured surface, roll each ball into a thin circle, about 6 inches in diameter. Tip: Rolling from the center outward ensures even thickness.
5. Heat a non-stick skillet over medium heat (350°F) and cook each pake for 1-2 minutes per side, or until golden spots appear. Tip: Keep cooked pakes warm under a clean kitchen towel to retain softness.
6. For the garlic sauce, combine the melted butter and minced garlic in a small bowl, stirring well to infuse the flavors.
7. Brush each warm pake generously with the garlic sauce and sprinkle with fresh parsley before serving.

Perfectly tender with a buttery garlic aroma, these pakes are irresistible when served straight from the skillet. For an extra touch of indulgence, drizzle with a bit of honey or pair with a sharp cheese for contrast.

Crispy Pake Spring Rolls

Amidst the bustling flavors of Asian cuisine, the Crispy Pake Spring Rolls stand out as a testament to the art of perfect crunch and savory filling. A delightful harmony of textures and tastes, these spring rolls are a celebration of simplicity and elegance, wrapped in a golden, crispy shell.

Ingredients

• 1 package of spring roll wrappers (I find the thinner ones crisp up beautifully)
• 2 cups shredded cabbage (a mix of green and purple adds a lovely color contrast)
• 1 cup shredded carrots (for a sweet crunch)
• 1/2 cup chopped green onions (the sharper, the better for that bite)
• 1 tbsp minced garlic (because garlic makes everything better)
• 2 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 tsp sesame oil (a drizzle of this elevates the flavor profile immensely)
• 1 cup cooked, shredded chicken (leftover rotisserie chicken works wonders here)
• Oil for frying (peanut oil is my go-to for its high smoke point and neutral taste)

Instructions

1. In a large bowl, combine the shredded cabbage, carrots, green onions, minced garlic, soy sauce, and sesame oil. Mix thoroughly to ensure the vegetables are evenly coated.
2. Add the shredded chicken to the vegetable mixture, stirring gently to incorporate without breaking the chicken apart too much.
3. Lay a spring roll wrapper on a clean surface, positioning it like a diamond. Place 2 tablespoons of the filling near the bottom corner.
4. Fold the bottom corner over the filling, then fold in the sides, and roll tightly towards the top corner. Seal the edge with a dab of water.
5. Heat oil in a deep fryer or large pot to 350°F. The oil should be hot enough that a small piece of wrapper sizzles immediately upon contact.
6. Fry the spring rolls in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes.
7. Remove with a slotted spoon and drain on paper towels to absorb excess oil.

Crunchy on the outside with a tender, flavorful filling, these Crispy Pake Spring Rolls are a joy to bite into. Serve them with a side of sweet chili sauce for dipping, or slice them diagonally for an elegant presentation at your next gathering.

Pake and Mushroom Soup

Mushrooms and pake come together in this luxurious soup, offering a symphony of earthy flavors and velvety textures that promise to comfort and delight with every spoonful.

Ingredients

• 2 cups of pake, thinly sliced (I find the delicate slices absorb the broth’s flavors beautifully)
• 1 lb of mixed mushrooms, cleaned and sliced (cremini and shiitake are my favorites for their depth)
• 4 cups of vegetable broth (homemade lends a richer taste, but store-bought works in a pinch)
• 2 tbsp of extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, finely diced (the sweetness balances the earthiness)
• 3 cloves of garlic, minced (because garlic is non-negotiable)
• 1 tsp of fresh thyme leaves (they add a subtle, herby brightness)
• Salt and freshly ground black pepper (to layer the flavors)
• 1/2 cup of heavy cream (for that indulgent finish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and a pinch of salt, sautéing until translucent, roughly 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and thyme leaves, cooking for another minute until fragrant, being careful not to burn the garlic.
4. Increase the heat to medium-high and add the sliced mushrooms, cooking until they release their moisture and begin to brown, about 8 minutes. Tip: Resist stirring too often to allow the mushrooms to caramelize.
5. Pour in the vegetable broth, bringing the mixture to a gentle boil before reducing the heat to simmer for 15 minutes, allowing the flavors to meld.
6. Add the sliced pake to the pot, simmering for an additional 5 minutes until the pake is tender but still holds its shape. Tip: Overcooking the pake can make it mushy, so keep an eye on the texture.
7. Stir in the heavy cream, warming through for 2 minutes, then season with salt and pepper to taste. Tip: For a lighter version, substitute the heavy cream with coconut milk.

Unveil this soup’s creamy elegance by serving it in warmed bowls, garnished with a drizzle of truffle oil or a sprinkle of fresh herbs for an extra touch of sophistication. The interplay of the tender pake and robust mushrooms creates a dish that’s as nourishing as it is indulgent.

Grilled Pake Skewers

Here’s a dish that effortlessly marries simplicity with sophistication, perfect for those balmy summer evenings when the grill beckons. Grilled Pake Skewers, with their vibrant colors and tantalizing aromas, promise a feast for the senses.

Ingredients

• 1 lb Pake fillets, cut into 1-inch cubes (I find that slightly freezing the fillets makes cubing a breeze.)
• 1/4 cup extra virgin olive oil (My go-to for its fruity notes that complement the Pake beautifully.)
• 2 tbsp freshly squeezed lemon juice (Bottled simply won’t do for this recipe.)
• 1 tsp sea salt (A flaky variety adds a lovely texture.)
• 1/2 tsp freshly ground black pepper (Freshly ground makes all the difference.)
• 1 tbsp chopped fresh dill (Dill’s slight anise flavor is magical with Pake.)
• 1 clove garlic, minced (For a hint of warmth.)
• 8 wooden skewers, soaked in water for 30 minutes (Prevents burning and ensures even cooking.)

Instructions

1. In a large bowl, whisk together the olive oil, lemon juice, sea salt, black pepper, dill, and garlic until well combined.
2. Add the Pake cubes to the marinade, gently tossing to coat each piece evenly. Cover and refrigerate for 30 minutes, no longer, to prevent the acid from cooking the fish.
3. While the Pake marinates, preheat your grill to medium-high, aiming for a steady 400°F. This ensures a perfect sear without overcooking.
4. Thread the marinated Pake cubes onto the soaked skewers, leaving a small space between each cube for even heat distribution.
5. Grill the skewers for 2-3 minutes per side, watching for those coveted grill marks and a slight firmness to the touch, indicating doneness.
6. Remove from the grill and let rest for a minute; this allows the juices to redistribute, ensuring every bite is moist and flavorful.

You’ll love the contrast of the crispy exterior against the tender, flaky interior of the Pake. Serve these skewers atop a bed of wild rice or alongside a crisp, citrusy salad for a meal that’s as visually stunning as it is delicious.

Pake Fried Rice

This summer, transform your leftover rice into a masterpiece with our Pake Fried Rice, a dish that marries the comforting familiarity of fried rice with a twist of unexpected flavors. The key to its allure lies in the perfect balance of textures and the depth of flavors achieved through simple, yet precise techniques.

Ingredients

• 3 cups of day-old jasmine rice (the grains stay separate and fry up beautifully)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 large eggs, beaten (I prefer room temp eggs here for even cooking)
• 1 cup diced carrots (for a sweet crunch)
• 1/2 cup frozen peas (thawed, they add a pop of color and sweetness)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 3 tbsp soy sauce (for that umami depth)
• 1 tsp sesame oil (a little goes a long way in elevating the dish)

Instructions

1. Heat the extra virgin olive oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add the beaten eggs, stirring constantly until softly scrambled, about 2 minutes. Tip: Don’t overcook the eggs; they’ll continue to cook when mixed with the rice.
3. Push the eggs to one side of the wok, add the diced carrots, and stir-fry for 3 minutes until slightly softened.
4. Mix in the minced garlic and peas, cooking for another minute until fragrant. Tip: Garlic burns quickly, so keep the heat medium-high and stir constantly.
5. Add the day-old jasmine rice, breaking up any clumps with a spatula, and stir-fry for 4 minutes until the rice is heated through.
6. Drizzle the soy sauce and sesame oil over the rice, tossing to evenly coat every grain. Tip: Pour the soy sauce around the edges of the wok so it heats up before mixing in, enhancing the flavor.
7. Continue to stir-fry for another 2 minutes, ensuring everything is well combined and the rice has a slight crispness.

Kindly note, the final dish should boast a harmonious blend of fluffy rice, tender vegetables, and rich, savory notes from the soy and sesame oil. Serve it crowned with a sunny-side-up egg for an extra layer of decadence, or alongside a crisp cucumber salad to cut through the richness.

Pake in Black Bean Sauce

Kaleidoscopic in flavor and effortlessly elegant, this dish marries the tender succulence of pake with the rich, umami depth of black bean sauce, creating a symphony of tastes that dance on the palate.

Ingredients

• 1 lb pake, thinly sliced (I find the texture is best when cut against the grain)
• 2 tbsp black bean sauce (my pantry staple for an instant flavor boost)
• 1 tbsp soy sauce (opt for low-sodium to control the saltiness)
• 1 tbsp vegetable oil (extra virgin olive oil works beautifully here for a fruity note)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tsp ginger, grated (a microplane grater gives you the finest texture)
• 1/2 cup chicken broth (homemade broth elevates the dish, but store-bought is fine)
• 1 tsp cornstarch (for that glossy, restaurant-quality sauce)
• 1/4 tsp red pepper flakes (adjust to taste, but a little heat balances the richness)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the pake slices in a single layer, searing for 2 minutes per side until golden brown. Tip: Avoid overcrowding the pan to ensure each piece gets perfectly caramelized.
3. Remove the pake from the skillet and set aside on a plate, covered to keep warm.
4. In the same skillet, add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant. Tip: Keep the heat medium to prevent burning the aromatics.
5. Whisk together the black bean sauce, soy sauce, chicken broth, and cornstarch in a small bowl until smooth, then pour into the skillet.
6. Bring the sauce to a simmer, stirring constantly, until it thickens slightly, about 2 minutes. Tip: The sauce should coat the back of a spoon when it’s ready.
7. Return the pake to the skillet, tossing gently to coat in the sauce, and sprinkle with red pepper flakes.
8. Cook for an additional 2 minutes, allowing the flavors to meld together.

Yielded is a dish where the pake is luxuriously tender, enveloped in a sauce that’s robust yet balanced, with a hint of spice. Serve it over a bed of steamed jasmine rice or alongside crisp, blanched vegetables for a meal that’s as visually appealing as it is delicious.

Steamed Pake with Ginger

Perfectly steamed pake, infused with the warm, aromatic essence of ginger, offers a delightful harmony of flavors that’s both comforting and sophisticated. This dish, with its tender texture and vibrant taste, is a testament to the beauty of simplicity in cooking.

Ingredients

• 1 lb pake (also known as bok choy), thoroughly washed and trimmed – I find the smaller leaves more tender and flavorful.
• 1 tbsp freshly grated ginger – the fresher, the more pungent and aromatic.
• 2 tbsp soy sauce – I always opt for low-sodium to control the saltiness.
• 1 tsp sesame oil – a drizzle of this adds a nutty depth that’s irresistible.
• 1/2 cup water – for steaming, ensuring the pake cooks evenly.

Instructions

1. Prepare your steamer by filling the bottom with 1/2 cup of water and bringing it to a boil over medium-high heat.
2. While the water heats, arrange the pake in the steamer basket in a single layer to ensure even cooking.
3. Sprinkle the freshly grated ginger evenly over the pake, allowing its flavor to permeate the leaves as they steam.
4. Place the steamer basket over the boiling water, cover, and steam for exactly 5 minutes. Tip: Avoid lifting the lid to check, as this releases steam and can unevenly cook the pake.
5. After steaming, carefully remove the pake from the steamer and transfer to a serving dish.
6. Drizzle with soy sauce and sesame oil while still warm, tossing gently to coat. Tip: The warmth helps the pake absorb the flavors more deeply.
7. Serve immediately. Tip: For an extra crunch, a sprinkle of toasted sesame seeds adds texture and visual appeal.

Zesty and vibrant, this steamed pake with ginger is a celebration of minimal ingredients yielding maximum flavor. The leaves should be tender yet crisp, with the ginger and soy sauce creating a symphony of umami and spice. Consider pairing it with a simple grilled fish or tofu for a balanced, healthful meal.

Pake and Tofu Curry

Hearty and aromatic, this Pake and Tofu Curry blends the earthy tones of pake leaves with the creamy texture of tofu, creating a dish that’s as nourishing as it is flavorful. Perfect for a cozy dinner, it’s a testament to the beauty of simple ingredients coming together in harmony.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup diced onions (yellow onions work best for their sweetness)
• 2 cloves garlic, minced (freshly minced for that punch of flavor)
• 1 tbsp grated ginger (adds a warm, spicy undertone)
• 1 cup pake leaves, chopped (young leaves are tender and less bitter)
• 1 block firm tofu, pressed and cubed (pressing removes excess water for better texture)
• 1 can coconut milk (full-fat for that luxurious creaminess)
• 1 tbsp curry powder (I prefer a blend with a hint of turmeric for color)
• 1/2 tsp salt (adjust to your liking, but this is a good starting point)
• 1/4 tsp black pepper (freshly ground for the best aroma)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the diced onions, stirring occasionally, until translucent and slightly golden, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the chopped pake leaves, stirring to wilt them slightly, about 2 minutes.
5. Gently fold in the cubed tofu, being careful not to break the pieces.
6. Pour in the coconut milk, stirring to combine all the ingredients evenly.
7. Sprinkle the curry powder, salt, and black pepper over the mixture, stirring well to incorporate.
8. Reduce the heat to low and simmer the curry uncovered for 15 minutes, allowing the flavors to meld.
9. Tip: For a thicker sauce, let it simmer for an additional 5 minutes.
10. Tip: Taste and adjust the seasoning before serving, as the flavors develop over time.
11. Tip: Serve with a sprinkle of fresh pake leaves on top for a vibrant color contrast.

Now, the Pake and Tofu Curry is ready to delight your senses. The tofu absorbs the rich, spicy sauce, while the pake leaves offer a slight crunch, making every bite a delightful contrast. Consider serving it over a bed of jasmine rice or with a side of warm naan to soak up the delicious sauce.

Pake Noodle Salad

Gracefully blending the vibrant flavors of East and West, this Pake Noodle Salad is a refreshing twist on traditional Asian noodles, perfect for a summer soirée or a light weekday lunch. The dish marries the delicate chewiness of rice noodles with a symphony of crisp vegetables and a tangy, umami-rich dressing that dances on the palate.

Ingredients

• 8 oz rice noodles – I find the thin variety works best for soaking up the dressing.
• 1 cup shredded red cabbage – for a pop of color and crunch.
• 1 large carrot, julienned – about 1 cup, for sweetness and texture.
• 1/2 cup chopped scallions – both green and white parts for a mild oniony bite.
• 1/4 cup chopped cilantro – my go-to for a fresh, herbal note.
• 1/4 cup roasted peanuts, roughly chopped – for a nutty crunch.
• 3 tbsp soy sauce – I prefer low-sodium to control the saltiness.
• 2 tbsp rice vinegar – for that essential tang.
• 1 tbsp honey – to balance the acidity with a touch of sweetness.
• 1 tbsp sesame oil – extra virgin, for its rich, nutty flavor.
• 1 tsp grated ginger – fresh is key here for a bright, spicy kick.
• 1 garlic clove, minced – because what’s an Asian-inspired dish without garlic?

Instructions

1. Bring a large pot of water to a boil over high heat. Add the rice noodles and cook for 3-4 minutes, just until tender. Drain and rinse under cold water to stop the cooking process.
2. In a large bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic until well combined. Tip: Taste the dressing and adjust the sweetness or acidity to your liking.
3. Add the cooled noodles, red cabbage, carrot, scallions, and cilantro to the bowl with the dressing. Toss gently to coat everything evenly. Tip: Use tongs for easier mixing and to prevent breaking the noodles.
4. Let the salad sit for 10 minutes to allow the flavors to meld. Tip: This resting time is crucial for the noodles to absorb the dressing.
5. Before serving, sprinkle the chopped peanuts on top for an added crunch.

Bright and lively, this Pake Noodle Salad offers a delightful contrast of textures, from the silky noodles to the crisp vegetables and crunchy peanuts. Serve it in a large, shallow bowl to showcase its vibrant colors, or pack it for a picnic where its flavors will only deepen as it sits.

Pake with Oyster Sauce

This summer, transform your weeknight dinner routine with a dish that marries simplicity and sophistication—Pake with Oyster Sauce. The harmonious blend of tender greens and the rich, umami-packed sauce creates a meal that’s both comforting and refined.

Ingredients

• 1 lb fresh pake (also known as bok choy), washed and trimmed—I love the crisp texture of the stems when they’re just slightly blanched.
• 2 tbsp oyster sauce—my pantry staple for adding depth to any stir-fry.
• 1 tbsp soy sauce—opt for a low-sodium version to control the saltiness.
• 1 tsp sesame oil—a drizzle at the end elevates the dish with its nutty aroma.
• 2 cloves garlic, minced—freshly minced garlic makes all the difference here.
• 1 tbsp vegetable oil—for a neutral base that lets the other flavors shine.
• 1/4 cup water—to help steam the pake to perfection.

Instructions

1. Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add the minced garlic and sauté for 30 seconds, just until fragrant—be careful not to let it burn.
3. Toss in the pake, stirring to coat it lightly with the oil and garlic. Pour in the water, then cover the wok to steam the greens for 2 minutes.
4. Uncover and add the oyster sauce and soy sauce, stirring well to ensure every leaf is beautifully glazed. Tip: For an even coating, toss the pake with tongs.
5. Drizzle with sesame oil right before turning off the heat, giving the dish a final toss to incorporate all the flavors. Tip: The sesame oil is added last to preserve its delicate flavor.
6. Transfer to a serving dish immediately to prevent overcooking. Tip: Serving the pake on a warm plate keeps it at the ideal temperature longer.

Kaleidoscopic in its simplicity, this Pake with Oyster Sauce offers a crisp texture against the velvety richness of the sauce. Serve it alongside steamed jasmine rice or as a vibrant side to grilled meats for a meal that sings with flavor.

Pake and Chicken Stir Fry

Combining the vibrant flavors of Asia with the convenience of a quick weeknight dinner, this Pake and Chicken Stir Fry is a symphony of textures and tastes that will transport your senses. Crafted with care, each bite offers a perfect balance of savory, sweet, and a hint of spice, making it a standout dish in your culinary repertoire.

Ingredients

• 2 cups of thinly sliced chicken breast – for tenderness, I always slice against the grain.
• 1 tablespoon of extra virgin olive oil – my go-to for its fruity notes and high smoke point.
• 2 cups of chopped Pake (bok choy) – the crisp stems and tender leaves add wonderful texture.
• 3 cloves of garlic, minced – because fresh garlic is non-negotiable in my kitchen.
• 1 tablespoon of soy sauce – I opt for low-sodium to control the saltiness.
• 1 teaspoon of sesame oil – just a drizzle adds an incredible depth of flavor.
• 1/2 teaspoon of red pepper flakes – adjust to taste, but I love the gentle heat they provide.

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the thinly sliced chicken breast to the skillet, spreading the pieces evenly to ensure they cook uniformly. Cook for 4-5 minutes until the chicken is no longer pink.
3. Stir in the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant – this is when the magic starts.
4. Add the chopped Pake to the skillet, tossing gently to combine with the chicken and garlic. Cook for 2-3 minutes until the leaves are wilted but the stems remain crisp.
5. Drizzle the soy sauce and sesame oil over the stir fry, tossing everything together to coat evenly. Cook for an additional 1 minute to meld the flavors.
6. Remove from heat and serve immediately for the best texture and flavor.

Marvel at the contrast between the juicy chicken and the crisp-tender Pake, all brought together by the rich, umami-packed sauce. For an extra touch of elegance, garnish with sesame seeds or thinly sliced green onions before serving.

Pake Dumplings

Delightfully tender and bursting with flavor, Pake Dumplings are a harmonious blend of traditional techniques and modern twists, perfect for elevating your culinary repertoire.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for its consistent quality)
• 1/2 cup warm water (around 110°F, just right to activate the yeast)
• 1 tsp active dry yeast (a little patience here yields fluffier dumplings)
• 1 tbsp sugar (a hint of sweetness to balance the savory filling)
• 1/2 tsp salt (I prefer sea salt for its clean, sharp taste)
• 1 cup ground pork (opt for a fattier cut for juicier dumplings)
• 2 tbsp soy sauce (low sodium lets you control the saltiness better)
• 1 tbsp sesame oil (toasted, for that deep, nutty aroma)
• 2 cloves garlic, minced (fresh is non-negotiable here)
• 1/2 cup finely chopped cabbage (squeeze out excess water for the perfect texture)

Instructions

1. In a large bowl, combine flour, warm water, yeast, sugar, and salt. Mix until a dough forms, then knead on a floured surface for 10 minutes until smooth and elastic. Tip: Cover with a damp cloth and let rest in a warm place for 1 hour to double in size.
2. While the dough rises, mix ground pork, soy sauce, sesame oil, garlic, and cabbage in a bowl until well combined. Tip: Chill the filling for 30 minutes to make it easier to handle.
3. Divide the dough into 20 equal pieces. Roll each into a circle about 3 inches in diameter. Tip: Keep unused dough covered to prevent drying.
4. Place a tablespoon of filling in the center of each dough circle. Fold and pleat the edges to seal. Tip: Dab the edges with water for a better seal.
5. Steam dumplings in a bamboo steamer lined with parchment paper over boiling water for 15 minutes. Tip: Ensure the water is at a rolling boil before adding the dumplings for even cooking.

Fluffy, with a delicate chew, these dumplings offer a savory punch with every bite. Serve them atop a vibrant salad or with a side of chili oil for an extra kick, transforming a simple meal into a feast for the senses.

Pake with Chili Oil

This summer, elevate your culinary repertoire with a dish that marries simplicity and sophistication: Pake with Chili Oil. The harmonious blend of tender pake and the fiery kick of homemade chili oil promises a dining experience that’s both comforting and exhilarating.

Ingredients

• 1 lb pake (I find the freshest at my local Asian market)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp chili flakes (adjust based on your heat preference)
• 1 tsp salt (I prefer sea salt for its subtle crunch)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tsp sugar (to balance the heat)

Instructions

1. Begin by washing the pake under cold running water, then pat dry thoroughly with paper towels to ensure crispiness.
2. In a small saucepan, heat the extra virgin olive oil over medium heat until it shimmers, about 2 minutes.
3. Add the chili flakes and minced garlic to the oil, stirring constantly for 1 minute to infuse the oil without burning the garlic.
4. Remove the saucepan from heat and immediately stir in the salt and sugar until fully dissolved.
5. Toss the dried pake in a large bowl with the chili oil mixture, ensuring each piece is evenly coated.
6. Let the pake sit for 5 minutes to absorb the flavors before serving.

Unveil the pake with chili oil at your next gathering, and watch as the vibrant colors and aromatic spices captivate your guests. The dish offers a delightful contrast between the crisp texture of the pake and the smooth, spicy oil, making it a perfect standalone snack or a bold side dish.

Pake and Beef Stir Fry

Flavorful and effortlessly sophisticated, this Pake and Beef Stir Fry marries the tender richness of beef with the crisp, vibrant textures of seasonal vegetables, all enveloped in a sauce that’s both bold and nuanced.

Ingredients

• 1 lb beef sirloin, thinly sliced against the grain (for maximum tenderness)
• 2 cups Pake (Chinese cabbage), chopped (I love the crunch it adds)
• 1 red bell pepper, sliced (for a sweet, colorful contrast)
• 2 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 tbsp oyster sauce (the secret to depth of flavor)
• 1 tsp sesame oil (a drizzle at the end elevates the dish)
• 2 cloves garlic, minced (fresh is non-negotiable for me)
• 1 tbsp ginger, grated (adds a warm, spicy note)
• 2 tbsp vegetable oil (for high-heat cooking)
• 1/2 tsp red pepper flakes (adjust to taste for heat)

Instructions

1. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add beef slices in a single layer, searing for 2 minutes per side until browned but not fully cooked. Tip: Avoid overcrowding to ensure a proper sear.
3. Remove beef and set aside. In the same wok, add garlic and ginger, stirring for 30 seconds until fragrant.
4. Toss in Pake and red bell pepper, stir-frying for 3 minutes until vegetables are just tender but still crisp. Tip: High heat is key to retaining their vibrant color and crunch.
5. Return beef to the wok. Add soy sauce, oyster sauce, and red pepper flakes, tossing everything together for 2 minutes until well combined and beef is fully cooked.
6. Drizzle with sesame oil, give it a final stir, and remove from heat. Tip: Sesame oil is added last to preserve its delicate flavor.

Nowhere does simplicity shine brighter than in this dish, where the beef’s succulence plays off the vegetables’ freshness, all tied together with a sauce that’s rich yet not overpowering. Serve it over a bed of steamed jasmine rice or alongside a crisp Asian slaw for a meal that’s as balanced as it is beautiful.

Pake in Coconut Milk

Yielded by the lush landscapes of Southeast Asia, this dish is a harmonious blend of tender pake leaves simmered in rich, creamy coconut milk, offering a comforting yet exotic flavor profile that’s both nourishing and indulgent.

Ingredients

• 1 bunch pake leaves (about 4 cups, packed) – I find the younger leaves more tender and less bitter.
• 1 can (13.5 oz) coconut milk – full-fat for that luxurious texture.
• 2 cloves garlic, minced – because everything starts with garlic.
• 1 small onion, thinly sliced – yellow onions work beautifully here for their sweetness.
• 1 tbsp vegetable oil – a neutral oil lets the other flavors shine.
• 1/2 tsp salt – to enhance all the natural flavors.
• 1/4 tsp black pepper – freshly ground, if possible, for a bit of warmth.

Instructions

1. Heat the vegetable oil in a large pan over medium heat until shimmering, about 1 minute.
2. Add the minced garlic and sliced onion, sautéing until fragrant and the onion turns translucent, roughly 3 minutes. Tip: Keep the heat moderate to avoid burning the garlic.
3. Pour in the coconut milk, stirring to combine with the aromatics. Bring to a gentle simmer.
4. Add the pake leaves to the pan, stirring gently to wilt them into the coconut milk. Tip: If the leaves are large, tearing them slightly helps them cook more evenly.
5. Season with salt and black pepper, then reduce the heat to low. Cover and let simmer for 10 minutes, allowing the flavors to meld. Tip: Peek occasionally to ensure the milk isn’t reducing too quickly.
6. After 10 minutes, uncover and check the pake for tenderness. It should be soft but still vibrant green. Adjust seasoning if necessary.

Melt-in-your-mouth tender, the pake leaves absorb the coconut milk’s richness, creating a dish that’s creamy yet light. Serve it alongside steamed jasmine rice or as a vibrant side to grilled fish for a meal that sings with flavor.

Pake with Cashew Nuts

Amidst the bustling culinary scene, ‘Pake with Cashew Nuts’ emerges as a dish that beautifully marries simplicity with sophistication, offering a delightful crunch and a burst of flavors that dance on the palate.

Ingredients

• 2 cups of jasmine rice (I find the fragrance unparalleled)
• 1 cup of raw cashew nuts (toasted to golden perfection)
• 3 tbsp of extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, finely diced (the sweetness balances the dish)
• 2 cloves of garlic, minced (for that essential aromatic base)
• 1 tsp of turmeric powder (for a vibrant color and earthy flavor)
• Salt to taste (I prefer sea salt for its mineral quality)
• 2 cups of water (filtered, to ensure purity in every grain)

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear, then drain. This removes excess starch for fluffier rice.
2. In a large pan, heat the extra virgin olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and turmeric powder to the pan, stirring constantly for 1 minute to release the aromas.
4. Stir in the rinsed rice, ensuring each grain is coated with the oil and spices for even flavor distribution.
5. Pour in the water and add salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; steam is key to perfect rice.
6. While the rice cooks, toast the cashew nuts in a dry skillet over medium heat until golden, about 3 minutes, shaking the pan frequently. Tip: They burn quickly, so keep an eye on them.
7. Once the rice is cooked, fluff it with a fork and gently fold in the toasted cashew nuts. Tip: Letting the rice sit covered for 5 minutes off the heat ensures it’s perfectly tender.

Now, the ‘Pake with Cashew Nuts’ presents a harmonious blend of textures, from the fluffy rice to the crunchy nuts, while the turmeric lends a warm, golden hue. Serve it alongside a crisp green salad or as a standalone dish to savor the nuanced flavors.

Conclusion

Fantastic! This roundup of 18 delicious pancake recipes offers something for everyone, from fluffy classics to creative twists. Each recipe is easy to follow, ensuring a delightful cooking experience. We encourage you to try these recipes, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking!