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.

Shredded cabbage (1/2 a head)
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.


Fresh Fry aka 福星 said...


Blur Ting said...


Petunia Lee 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.