Archive for November 2016

Japanese Inspired Cabbage Pancake

Sunday, November 20, 2016 0 Comments A+ a-

Okonomiyaki

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

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

Direction
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

Sunday, November 13, 2016 0 Comments A+ a-


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.

Ingredients
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
Sugar
Pepper and salt to taste

Direction
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.

Tips
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

Sunday, November 06, 2016 0 Comments A+ a-


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.

Ingredients
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)

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

Direction
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.
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