Savory delicious Japanese pancakes, these pancakes can be made with anything your hearts desires.
The name is derived from the word okonomi, meaning “what you like” or “what you want”, and yaki meaning “cooked”or “grilled”. So basically cook what you want. Okonomiyaki is mainly associated with the areas of Kansai or Hiroshima in Japan, but is widely available throughout the country.
Make individual Okonomiyaki or a big one for sharing.
3,75 dl vegetable broth or dashi
5 dl all-purpose flour or whole-wheat pastry flour
5 dl finly chopped/thinly sliced cabbage
1 onion finely sliced
4 dl prawns, sliced in two
Quick Chuno sauce
1/2 cup Ketchup
1/4 cup Worchestershire Sauce
In a large bowl whisk together flour, stock and eggs. Add chopped cabbage and mix so that the cabbage is gently crushed into the batter, fold in prawns and season with salt.
Heat 1/2 tablespoon vegetable oil in a large non-stick skillet over medium high heat until shimmering. Add 1/4 of the batter, gently pushing the batter down with a spatula until flattened. Cook for about 4 minutes on both sides. Serve immediately with mayonnaise, Chuno sauce and a sprinkle of finely shopped nori on top.
Or pour all the batter in the pan and make a big one.
Share and enjoy with others.
I have no knowlege of Thai food exept that I love eating it, and of course I have to try to make some of the dishes I have eaten. This time I am trying to make Tom Yum Goong a spicy sour soup commonly eaten in Thailand and Laos.
Tom Yum Goong is the most well-known variety of the Tom Yum soups and makes use of shrimp as the main ingredient of the dish, but you may also use firm flesh fish, Tom Yum Taleh, or chicken,Tom Yum Gai..
I cheated this time and used ready-made Tom Yum paste, just to try out making the dish. I followed the instructions on the paste tub. It wasn’t to bad, but I think next time I am going to try make it from scratch.
Dinner for 4
1 liter water
100 g Tom Yum paste
30 g galangang
60 g lemmongrass
100 g mushrooms
500 g shrimps
3 tablespoons fish sauce
3 tablespoons lime juice
8 kaffir leaves
Combine water, paste, galangang, lemongrass and kaffir lime leaves in a sauce pan and boil. Reduce the heat to low heat and add the shrimp and mushrooms, add fish sauce and lime juce.
Eat with rice or noodles.
Slow cooking food has become very popular and specially sous vide, a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled environment for longer than normal cooking times.
I have learnt that a dishwasher also keep a steady temperature and we know that we can choose the temperature we wash our dishes .
I haven’t invested in an expensive water-bath machine, but I saw a short video where one prepares food in the dishwasher and I’ have a dishwasher. A few years ago I saw or read something about someone wrapped a turkey in aluminum foil and cooked it in the dishwasher, YUCK, I thought then. But if you sealed your food in jars or vacuum pack them you will keep them away from the dishwashing liquid.
I made dinner fo two, but the jars I used was big enough for 4 normal portioned dinners.
Dishwasher dinner for 4
3 0,75 l jars
2 cloves chopped garlic
1 stalk chopped celery
liquid mixture I used was
1 part white wine
2 parts water
salt and pepper as desired
4 dl couscous
4 dl water
Juice of 1 lemon, or use other flavoring, herbs and spices for example.
1-1.5 tsp salt or as desired
1 pk asparagus tops
1 package green beans
1 tablespoon butter
1 vegetable bullion/stock
fill the jar with water.
Put your jars in the dishwasher.
I set mine on 65 C for 2 hours.
The result was tender and juicy shrimps, crisp vegetables and fluffy couscous