Japanese Inspired Cabbage Pancake


The weather had been less cheering for the past few weeks especially when the cold winter starts. I really long for a bright sunshine weekend. Oh ya, the long waited bright sunny Saturday morning is finally here again. I feel super fresh in the morning and decided to make a hearty breakfast to start the day. And ... I am making myself my all-time-favourite yet healthy cabbage pancake.

It is a simple to make yet filling breakfast and the ingredients are very basic, merely cabbage, egg, plain flour and seasonings.

(serving for 2 person)
100g cabbage (shredded)
2 hotdog (thinly sliced)
cooking oil
scallion (optional)
Siracha chili sauce (optional)

2 eggs
1 cup of plain flour
1 tbsp fish sauce
1/2 tbsp sesame oil
1/2 tbsp sugar
pepper to taste


1. Combine all the batter ingredients into a mixing bowl.
2. Add-in the shredded cabbage, hotdog slices and mix everything well.
3. Heat-up some cooking oil in the skillet and pour in the mixture and form a round shape.
4. Pan-fry for 5 minutes over medium high heat.
5. Flip over the pancake, pan-fry for 2-3 min till both sides turned golden brown.

Top the cabbage pancakes with your favorite sauce. For more vibrant color, garnish the pancake with chopped scallion. I top my cabbage pancake with sriracha sauce for extra kick.

You may turn the humble cabbage pancake into Okonomiyaki (Japanese savory pancake) by adding the Okonomiyaki sauce, mayo and bonito flakes on top of the pancake. For a more luxurious version, you may also substitute the hotdog with bacon or seafood.

Japanese savory pancake

Spam Luncheon Meat Fried Rice

We were so lucky to have Rong cooked for us her signature fried rice before she headed back to China for the winter break. The fried rice she made reminded me the taste of typical fried rice I had in China before, spicy, oily and full of flavors. Of course the homemade style is the healthier version where the salt and oil are kept to moderation.

The ingredients used in the fried rice are mostly sourced from China for example hot pepper corn, home-grind 5-spice powder, dried pickle vegetable and more.

I craved for fried rice and decided to make some. Regardless of how much I tried to replicate the chinese style by Rong, I simply do not have the right ingredients for it. So I ended up making the simple to made yet delicious spam fried rice instead.

1 bowl of cooked plain rice
1/2 tin of spam (cut into cubes)
1 tin of sweet corn
2 eggs (beaten)
1 big onion (finely chopped)
2 stalks of scallion (chopped)
2 tbsp of light soy sauce
1 tbsp of ABC sauce
Cooking oil
Pepper and salt to taste

1. In a heated pan, stir fry the spam cubes til lightly brown. Set aside for later used
2. Make scramble egg. Use spatula to break the scramble eggs to smaller pieces. Set aside for later used.
3. In the same pan, heat up some cooking oil and stir fry the finely chopped onion until they turn aroma.
4. Add in the rice, follow by the soy sauce, ABC sauce, sugar, salt and pepper.
5. Stir well till all the rice has been coated with the sauce.
6. Add in the remaining ingredients (sweet corn, spam cubes, chopped scallion and scramble eggs pieces) and stir fry for 1 minutes.

Scallions will turn soft and brown fast in heat. Hence, best to do a quick stir and dish out the fast, so you will get fresh and appealing looking fried rice with vibrant colors.

I might not make the spicy and flavorful fried rice like Rong, but I am very happy with my spam fried rice. Such a comfort food yet easy to prepare.

Preferable to used over-night rice for the fried rice as they will not easily clump together because of less moisture.

Thai Basil Minced Meat Spaghetti with Poached Egg

Not too long ago I shared my favourite recipe of Thai basil chicken in the blog. Since I still have a bunch of Thai sweet basil leaves in the fridge, instead of making the usual Thai basil chicken (check out the recipe here), I made the stir-fry Thai basil meat pork. For the more adventurous gastronomical experience, I have indeed made a brilliant twist to the recipe where I substituted the rice to spaghetti and fried sunny-side up with a poached egg.

This fusion dish scored high once again and I have received tons of compliments for this dish. Check it out.

500g minced pork
1/2 cup of Thai holy basil
3 stalks of red chilies (diced) - preferably with seeds on
6-8 cloves of garlic (minced)
2 tbsp of cooking oil
350g of spaghetti
eggs (poached or fried)

1 tbsp light soy sauce
2 tbsp oyster sauce
2 tbsp fish sauce
2 tbsp sugar
corn starch solution (optional)


1. Cook the pasta by following the instructions on the packet. Drained and set the pasta for later used.
2. Heat up the cooking oil in the pan. Stir fry the minced garlic and chilies till aromatic.
2. Add in the minced pork and continue to stir til the minced pork are cooked.
3. Add in the sauce and keep stir frying til everything is well mix (30sec to 1min).
4. Turn off the heat and toss in the holy basil in and stir well.
5. Toss in the pasta into the cooked minced pork and stir well.

Plate the spaghetti, top it with a poached egg on top and serve. The poached egg is perfectly done. The running yolk added the creaminess to the spaghetti and minced meat. Yummy!!

If you are not put off by the unique taste of Thai sweet basil, I strongly recommend this pasta dish to you.

Korean Jajiangmyeon a.k.a Black-beans Sauce Noodles


I still have half a tub of unused black-beans paste sitting in the pantry. I diligently 'researching' for recipes that using black-beans paste, reason being, I really need to get it consumed before it went expired. I was super delighted to discover that the black-beans paste is actually the key ingredient for the infamous jajiangmyeon. I love jajiangmyeon and I would definitely give the recipe a try.

With the interest of time, I shopped the ingredients in the local supermarket. I get most of the ingredients except for the daikon radish, perhaps it is not in season now. I then substitutes the daikon radish with the normal carrot. 

I adore fusion cooking, hence I am using spaghetti instead of yellow noodles. To my surprise the spaghetti paired absolutely well with the jajiang sauce. The taste is well balance as the saltiness of the sauce is harmonized by the mild tasting spaghetti. Plus, the al-dente spaghetti taste added a great bite (chewy) to the dish. A great thumb-up!


1 carrot (cut into dice size)
1 zucchini (cut into dice size)
2 onion (cut into chunky size)
5 medium size potatoes (cut into dice size)
200 chicken pieces (diced)
5-7 button mushroom (sliced)
cucumber (cut into thin matchsticks)
3 tbsp of black-beans paste
1 tbsp dark soy sauce
1 tbsp of sugar
cooking oil
corn starch solution (2 tbsp corn starch powder and 1/4 cup water)


1. In a shallow pot, heat up some cooking oil. stir fry the carrot for 1 minutes
2. Add in the potato cubes, onion chunks and zucchini. Keep stiring until the potatoes turn slightly

3. Add in the chicken pieces and stir for 1 minute.
3. Add in the black-beans paste, dark soy sauce and sugar and stir well till.
4. Add 2 cups of water and close the lid and let it simmer for 10 minutes.
5. Add in the corn starch solution and stir till the sauce is thicken.
6. Garnish the dish with cucumber strips

The jajiang sauce is ready and you can serve it with either noodles or steamed rice.

Mix everything together using my secret weapon, the chopsticks.

Chunky potatoes, zucchini and carrot ... yum

Sesame seeds added the nutty taste to the jajiang spaghetti. Super tasty!

Egg-Ham-Cheese Tortilla Pizza

The gloomy and chill weather led me to switched into hibernating mode. I suddenly feel like a reptile as my movement is slowed down considerably and I am sleepy all the time. These are the days I don't feel like cooking. I just need a quick fix without stepping out from the house. Delivery sounds rather luxurious for me (especially for this month) given the fact that there are a few birthday celebrations taking place this month. I need to save for birthday gifts :(

Pizza is always my favourite quick fix as they are simple to prepare and most importantly no heavy cleaning is required. I do not always have all the basic ingredients for pizza available in my pantry, however, it does not stop me from making pizza at home. For instance, I substituted pizza dough with tortilla wrap (as pizza base) and beaten eggs as the pizza sauce.

Here is the quick recipe of my Egg-Ham-Cheese Tortilla Pizza.

Ingredients: 2 slices of tortilla wrap, 1 beaten egg, hams (in cubes), mozzarella cheese and some pepper.

1. Spread the egg mix on the tortilla wrap, follow by the hams.
2. Sprinkle some black pepper and top the tortilla wrap with handful of mozzarella cheese.
3. Bake in oven for 12 minutes under 175c.

With the absent of pizza sauce, I was initially skeptical with the taste. To my surprise, the tortilla pizza actually tasted pretty good. The egg blended in very well with cheese and ham. It added extra thickness to the tortilla texture and extra fragrant eggy aroma too.
Minus off the sodium from the pizza sauce, my egg-ham-cheese tortilla pizza is deemed to be healthier.   

I like the crisp of the baked tortilla wrap. The tortilla pizza tasted like crispy crackers.

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