This is a Japanese savoury pancake called Okonomikayi, meaning “add-what-you-like pancake”. In my pancake, I have added cabbage, crab meat, prawns, mushroom, tomato, bonito flakes and dressing like mayonnaise and okonimiyaki sauce.
For the pancake base
1 cup of Plain flour
1 cup of Water (or Dashi Stock)
Shredded white cabbage
For the toppings
For the dressing
1) First, get the pancake mixture ready by mixing together the flour, water, egg and finish off by adding in the thinly shredded white cabbage.
2) Stir fry the toppings as your would normally by heating up some oil in a pan, then add in garlic, onion, mushroom, tomato, crab meat and prawn in that order. Then add in some oyster sauce for extra flavour.
3) Add the pancake mixture on top of the toppings in the pan, heat on medium fire and wait patiently for 10 – 15 minutes.
4) Use a fork to poke some holes to see if the pancake is cooked.
5) Flip the pancake over and cook the other side.
6) Now, you can decorate your pancake by sprinkling in some bonito flakes. The bonito flakes will move if your pancake is still hot! Create your own design by squirting on some mayonnaise and okonimiyaki sauce too!
Mmm.. If that is not a meal, what do you call it? Happy pancake making!
Share your best pancake and win a Philips AirFryer too by entering Confused.com‘s pancake challenge competition.
Original recipe can be found here.
As a first time mum, I found weaning my baby a real challenge. I felt frustrated when he refused the fish pie, the vegetable medley and the potato mash. It sometimes take an hour just to feed my eight months old. We had also resorted to offering him ice-cream so he has his carrot the next spoonful, tricked into thinking that he is having another spoon of ie-cream. He knows that now and just kept his mouth shut regardless of what we fed him.
A community nursery nurse came round to offer me some help and this is an example of a meal plan my eight months old could follow. He usually sleeps late and wakes up late, hence first meal of the day starts at 9am.
9 am. Porridge made up from milk and finish milk after eating
10.30 am. Snack ripe fruits/ breadsticks/ rice cakes/ yogurt/ pitta bread
12.30 pm. Protein + Carbs + Veg +
Mid afternoon Healthy snacks
Dinner Protein + Carbs + Veg +
Yogurt / fruits/ rice puddings/ low sugar custard + fruits
Milk for bed.
You can find all the detail information on how to bake a Herman-the-German cake yourself here.
I was given a Herman starting dough by a friend and it was quite cool caring for the dough for ten days before baking it. Guess what, I ate the whole thing mostly on my own in two days! Maybe it is time for a new year resolution to make up for all the over indulgence in food during the festive period.
This recipe is inspired by the Thai Basil chicken recipe. You can google search for “Thai Basil Chicken” and get many different recipes online but I have used what I have got in my pantry and fridge to make up this delicious recipe.
500g Minced Beef (or any minced meat)
2 Tbs Fish sauce
2 Tbs Light soy sauce
1 Tbs Brown sugar
2-3 Tbs Gourmet Garden Basil paste (be generous!)
1 Tbs Gourmet Garden Chilli paste (as hot as you fancy)
1 tsp Gourmet Garden garlic paste (to add an infused garlicky taste)
2-3 chopped shallots
4-5 chopped garlic
1 small chopped chilli
Spring onion to garnish
1) Heat sunflower oil in wok and add in shallot, garlic and chilli.
2) Add in minced meat and stir fry till almost brown.
3) Add in fish sauce, soy sauce and brown sugar.
4) Add in basil, chilli and garlic paste towards the end and stir well.
5) Garnish with spring onion.
Taste super with warm white rice and steam egg!
Have you ever experiment with dishes and come up with your own recipe? This is my one and only self-invented dish and is well liked by those who has tried it (including my OH, in-laws and neighbour). This dish is nick-named my “Kimchi” dish because it has the Chinese white cabbage in it, it is garlicky and peppery like the Kimchi, but it is definitely not the real Kimchi (a popular Korean dish).
Chinese white cabbage
One whole garlic (chopped, I have yet to try replacing it with garlic paste)
Korean red pepper paste
1) Heat sunflower oil in wok and add in garlic.
2) Add in the bottom (harder) part of the white cabbage first, followed by the leafy part. Give it a good stir fry.
3) Add in the chopped shiitake mushrooms and fish balls.
4) Add in oyster sauce and stir well.
5) Add in the Korean red pepper paste and stir well.
6) Transfer to the slow cooker and add enough boiling water to cover the food content.
7) Slow cook on high for 2 hours.
Serve with warm rice and enjoy.
(Forgot to take a picture of the finished dish this time, but will try to upload it when I remember next time).
This is another dish I learnt from my mum. It is extremely easy to prepare and very healthy too.
What you need
2 teaspoons miso paste
Julienned Small red chilli
Sliced Spring onion
1 Tablespoon Light soy sauce
1 Tablespoon Rice wine
White fish fillets (I used Basa fillet)
My easy instruction
1) Cut the fish fillets into bite size squares and coat with corn flour.
2) Heat a little oil in wok and add in the garlic, ginger and red chilli. Stir for 2 minutes.
3) Add in the fish fillets and stir fry.
4) Add light soy sauce, rice wine and miso paste. Stir fry for another few minutes.
5) Garnish with spring onion.
Serve with warm rice. Enjoy.