Savoury

Rolled omelette sidedish Gyeranmari 계란말이

 Adapted from Maangchi

tumblr_n5uel9ifzq1s46p8ao1_500

Ingredients

3 large eggs, ½ ts salt, a pinch of sugar, ½ chopped medium size onion, onion flakes, ground pepper, Jarlsberg cheese, nori sheets, olive oil, Korean zucchini (finely shredded).

img_0869img_0868

Directions

  1. Crack 3 large size eggs and put it into a bowl.
  2. Make egg mixture by adding and beating these ingredients: ½ ts salt, a pinch of sugar, ½ chopped medium size onion, onion flakes, ground pepper
  3. Heat up a non-stick frying pan over medium heat and spread a little olive oil.
  4. Cook the onions and the zucchini. Add to the egg mixture.
  5. Pour about ⅓ of the egg-onion-zucchini mixture on the pan and spread it thinly by tilting the pan.
  6. Layer cheese and nori over the egg pancake.
  7. When it’s cooked, lift the right side edge of the omelette and roll it with a spatula from right to left.
  8. Repeat this step of 4 and 5 until the egg mixture runs out.
    *tip: To make nice yellow rolled omelette, lower the heat and cook it slowly
  9. Make a long rectangle box shape by cooking 4 sides.
  10. When the omelette cools down, cut it into bite size and serve it with rice.

img_0867

Arancini – Something Fried from Heaven

IMG_20150604_071133382

Preparation + Cooking time: 40 mins

Ingredients:

  • Leftover carbonara sauce
  • Cooked rice
  • Milk

IMG_20150604_064020505

  • Buffalo mozzarella
  • Olive oil
  • 1 egg
  • Breadcrumbs (I didn’t have these so I used tempura batter)

Method:

1. Scoop rice and carbonara sauce into a microwaveable bowl. Add milk.

IMG_20150604_063905368

2. Microwave, stirring occasionally and adding milk as necessary until the mixture becomes a soft risotto.

 

IMG_20150604_064017138

3. Put on disposable gloves and rub oil over them so they are non-stick.

4. Cut some buffalo mozzarella into small cubes and set aside.

IMG_20150604_064421560

 

IMG_20150604_064522740

5. Scoop some risotto into one hand, place one square of buffalo mozzarella on top, and cover with more risotto so it forms a ball. Repeat until all the risotto is gone.

IMG_20150604_064640179

IMG_20150604_064718812

6. Crack the egg, whip and then roll your risotto balls in the egg wash.

IMG_20150604_064202852

7. Sprinkle the breadcrumbs on a tray and roll your now-sticky, egg wash-covered risotto balls to coat them.

IMG_20150604_063917886

8. Roll your now crumbed risotto balls (which can now be called ‘arancini’) in some olive oil.

IMG_20150604_065451967

9. Preheat the air-fryer and then air-fry your arancini until golden brown.

IMG_20150604_070046088

 

IMG_20150604_070938531IMG_20150604_070940952

10. Serve hot/warm and enjoy! Bet you can’t stop at just one! 🙂

IMG_20150604_071111808