Sharing my Sunday brunch, initially I wanted to make Korean Potato Pancakes aka Gamja Jeon, however during the frying process I forgot to flatten them up to make a thin and crisp pancake. So regardless the shape, the ingredients and the taste were delicious and finish the whole stack all by myself 😀
- 150 gr bacon, chopped finely
- 1 medium size onion, chopped finely
- 2 medium-sized potatoes, grated
- 1 red chili, thinly sliced
- 100 gr of vegetable (carrots. spring onion, leeks, etc) cut thinly
- 1/2 cup plain flour (or Korean pancake flour)
- 1 egg
- Salt and pepper to taste (if use korean pancake flour then omit the salt and pepper as they already have it combined in the flour mixture)
Method : Mix all ingredients to form thick batter and fry them on non stick pan.
Happy Sunday All
I was inspired to try making Chinese Shu Mai after receiving yummy homemade Shu Mai from Madam. SL, also I got to use the Shu Mai microwavable tray that I bought from Japan Store.
Here is the recipe I got from mum
- Chinese Chicken Shu Mai
- 1 pack Round wonton skin
- 250 gr ground chicken meat
- 4 -5 medium shrimp (peeled, deveined, and diced into small pieces)
- 1 medium shitake mushroom (diced into small pieces)
- 1/2 tablespoon finely chopped fresh ginger
- 1/2 stalk small size scallion (finely chopped)
- 1 tablespoon sesame oil
- 1 tablespoon corn starch
- salt and pepper to taste
- 1/2 table spoon of water
- Carrot (finely chopped) for garnishing
- Mix the chicken with other ingredients and seasonings and set aside in the fridge for 20 minutes.
- Place about a tablespoon of filling on wonton skin, gather up the sides and leave the center open. Garnish the top with some chopped carrot .
- Place a sheet of cloth or parchment paper before placing the Shu Mai to ensure them did not stick on bamboo steamer.
- Steam in a bamboo steamer for about 25 minutes until the wrapper skin turn translucent. Serve hot.
I use the Shu Mai microwavable tray to enhance the Shu Mai shape and decided to steam using bamboo steamer instead of using microwave.
Tada… here is steaming hot Chicken Shu Mai ala RCC 🙂
Happy Friday all…
I am a fan of Croquette and today I am stealing the recipe of this delicious Japanese Creamy Crab Croquette from Nami of Justonecookbook.
Please click on the above link for the recipe and the very detailed step by step photos from Nami.
All this time I experience making normal croquette from potato/ potato flour or wheat flour and they are quite easy to shape but today creamy one was a challenge because they was quite sticky and took longer time to shape, nevertheless below please find the result of mine and yes…they are really yummy….
I ate them for lunch and dinner today.
Japanese Creamy Crab Croquette
Thanks to Nami for sharing this recipe 🙂
Love it, especially with her idea to add corn on the recipe.
This is a scheduled post, currently I am away for vacation therefore sorry for any late response on comment.
Since I start doing bento, Lotus root had become a staple in my kitchen however the challenge with this unique ingredient is you can’t buy them in small qty.
A piece of Lotus root is big enough for several times bento side dish where in most of the case the rest of them are turn into my favorite snack Lotus root chips until a friend of mine told me about this Lotus root salad. She doesn’t give me the exact measurement of the recipe, it was based on your own sense and taste , I tried to make it and I love it.
This is my result (I am running out of ham, so I only use 1 slice, ideally I will add more ham into the salad)
Lotus root salad
- 1/4 – 1/2 lotus root depending on the size, slice thinly and immediately soaked them into salted/ vinegar water.
- 1/2 medium size cucumber, cut into 2 sides, de-seed and sliced thinly and soaked them into cold salted water
- 1-2 slices of ham, cut into small long pieces
- 1 to 2 table spoon vinegar
- Pinch of Sugar to taste
- Pinch of Salt to taste
- Mayonnaise to taste
- Boiled a pot a water mix with vinegar inside and cook the lotus root for few minutes, drain and cool under running /ice water, drain and set aside.
- Wipe the sliced cucumbers and lotus roots with paper towel and toss them into salad bowl, add the sugar and salt and mayonaise, then the ham.
- Mix well and let them chill in the fridge.
- Keep the salad in clean container for bento stash or stock – max 3 days
Ever been in a situation where you only need few pieces of baby potatoes and end up with many extra because the supermarket always sell them in pack of many pieces? Well it always happened to me.
This butter pan fried potatoes is a good way to finish the excess stock because they are easy to make and delicious in its simple way and I love them as snacks, yes I am snacking on this. I know the amount of the carbo, but I just can’t help it, at least they are much healthier than snacking fried fries (I think) 🙂
So here I am with my weekend snack, butter pan fried baby potatoes.
Butter pan fried potatoes
- 10 baby potatoes (or any amount that you like)
- salted butter
- fresh parsley (chopped)
Peel and boil the potatoes in water until they are cooked and then transferred them in a skillet, melt butter and fry the potato under medium fire until they are golden brown, sprinkle with a pinch of salt (to taste) and garnish with a dash of chopped parsley.
Wish you all a good weekend ahead!
I was inspired to make this salad after last night dinner at Korean restaurant where they serve this apple raisin salad as one of the banchan (side dish).
Apple Raisin salad
- 2 red apples – cut into cubes and toss into cold salted water
- 1 cucumber – remove the seeds and cut into small pieces
- A bunch of green seedless apple
- one small box of raisins
- mayonnaise (I happen to have the Korean brand mayo)
- 1/2 table spoon sugar (optional) – I like a little sweet on my salad
- 1/2 table spoon ice water
- soaked apple cubes into cold salted water for 3 minutes to maintain apple’s colors and freshness, drain and wipe gentle with paper towel.
- in a salad bowl , mix sugar, mayonnaise and ice water, stir until sugar dissolved and then tossed into the bowl the rest of other ingredients
- mix until all ingredients coated with mayonnaise.
- chill in the fridge
Today dish is Spicy Maple Corn Fritters, I saw this recipe from fellow blogger friend, Jen from http://www.savorysimple.net.
I was curious to try because all this time the corn fritters that I ever taste and cook were savory type , never try any sweet fritters so the name of this dish really intrigue me.
Here is the result of my Spicy Maple Corn Fritters, they are yummy.
Spicy Maple Corn fritters
And here is the copy paste of the recipe from http://www.savorysimple.net/spicy-maple-corn-fritters/
Spicy Maple Corn Fritters
Active Time: 15 minutes
Inactive Time: 10 minutes
Total Time: 25 minutes
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 2 teaspoons cayenne pepper
- 2 eggs
- 1/2 cup milk
- 1 1/2 tablespoons maple syrup
- 4 cups fresh or frozen corn
- A neutral, high heat oil such as vegetable or canola
- Powdered sugar for garnish
- Whisk together the flour, sugar, salt, baking powder and cayenne pepper.
- Whisk in the eggs, milk, and maple syrup.
- Fold in the corn.
- Heat the oil to 365 degrees F in a deep fryer or large pot.
- Gently drop in small spoonfuls of the batter and allow to cook on each side until golden brown.
- Allow to drain on paper towels.
- Serve immediately. Sift powdered sugar on top before serving.