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.
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:
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*MAKE*!
Another useful thing I learnt from Ting's blog!!
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!
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.
Yes, Blur, I know must use a flat pan. My question was: must it be non-stick? Thanks!
For easier cooking, mayb can cook the fillings litely first and then mix with the eggs n corn flour?
You can but must let the filling cool down completely before mixing with egg.
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