Wednesday, 27 July 2011

Cabbage pancake

On days when I really run out of ideas for dinner, I simply pull out what I can find in the fridge and make something. Last night, I didn't feel like grilling salmon or cod, or boiling soup or stir-frying vegetables, so I made a pancake.

I find most Japanese or Korean-style savoury pancakes too floury, so I cut out flour almost altogether. Incidentally, the kids have asked for rice-free dinners, so I've been cooking glass noodles for 2 night straight!

The pancake I made last night is light, healthy and easy to rustle together.

Ingredients:
Shredded cabbage (1/2 a head)
Beansprouts
Chopped scallion and chives
Fresh shrimp (cut into small pieces)
Fresh squid (thinly sliced)
3 eggs
2 tablespoon stock or water
2 tablespoon corn flour
pinch of salt
2 tablespoon cooking oil

Mix all ingredients into a big bowl. Heat up oil in a flat frying pan. Carefully pour the mixture into frying pan. Lower heat and fry until the bottom is firm and cooked.

Place a plate over the pan and in a swift movement, invert the pancake onto the plate. Slide the pancake back to the pan to cook the other side. When the pancake is thoroughly cooked, serve immediately.

8 comments:

Fresh Fry aka 福星 said...

*LIKE*

Blur Ting said...

*MAKE*!

petunialee said...

Another useful thing I learnt from Ting's blog!!

auntielucia said...

Blur, must the flat pan be non-stick? U've given me a terrific idea to make a vegetarian meal as I cld replace prawns etc with carrots, mushrooms, asparagus etc!

Blur Ting said...

Auntie Lucia - Better to use a flat pan for even heat distribution. As you can imagine, the pancake is about 1cm thick, it takes a while for the insides to cook.

auntielucia said...

Yes, Blur, I know must use a flat pan. My question was: must it be non-stick? Thanks!

auntielucia said...

For easier cooking, mayb can cook the fillings litely first and then mix with the eggs n corn flour?

Blur Ting said...

You can but must let the filling cool down completely before mixing with egg.