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Rolled omelette sidedish Gyeranmari 계란말이

 Adapted from Maangchi

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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).

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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.

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Korean Fish Fillet Pancakes (전)

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Recipe adapted from Maangchi

Ingredients

  • Any White Fish Fillets (400 grams) – I used Snapper
  • Flour
  • Olive oil
  • Fresh Minced Garlic/ Garlic Granules
  • Salt
  • Ground Black Pepper
  • 3 Eggs
  • Red Chili Powder
  • Soy Sauce
  • Vinegar
  • Onion/ Onion Flakes
  • Sesame Seeds (Optional)

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Directions

  1. You can use fresh or thawed frozen fish – any white fish will do.
  2. Rinse the filets in cold water and gently dry them using a paper towel or cotton cloth.
  3. Slice fillets thinly and place into a bowl.
  4. Sprinkle 1 tsp of salt, 2 cloves of minced garlic (or 3 tsp of garlic granules – I used a combination), and 1 pinch of black pepper into the bowl of fish slices and gently mix it up by hand.
  5. Pour 1 cup of flour into the bowl with the cod, and mix it quickly with your hand so that the fish is lightly breaded.
  6. Beat 3 eggs in a small bowl and add a pinch of salt.
  7. Add 1 minced small onion (preferrably green, or/and some onion flakes) and red chili pepper pepper into the beaten eggs.
  8. Heat a pan on the stove over medium-high heat.
  9. Add 1 tbs of olive oil to the pan.
  10. Piece by piece, dip your breaded fish into the beaten eggs, and then place the pieces onto the heated pan.
  11. Lower the heat to medium and cook it.
  12. Turn it over using a spatula or spoon.
  13. Add more oil if needed.
  14. On a big plate, place green lettuce on the bottom and place the cooked fish on it for serving.
  15. Serve with a dipping sauce of 2 tbs of soy sauce and 1 or 2 tbs of vinegar and sesame seeds (optional). 

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Sex in a Pan

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Courtesy of Jo Cooks
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INGREDIENTS
Crust
  • 1 cup pecans, chopped
  • 3 tbsp white sugar
  • ½ cup butter, melted
  • 1 cup flour
Cream cheese layer
  • 1 8 oz package cream cheese
  • 1 cup powdered sugar (use ½ cup for less sweetness)
  • 1 cup whipped cream or cool whip
Vanilla pudding
Chocolate Pudding
Last layer
  • 2 cups whipped cream or cool whip
  • shaved chocolate / chocolate bits / sprinkles
INSTRUCTIONS
  1. Preheat oven to 350 F or 180 C degrees.
  2. Spray a 9×13 inch baking dish with cooking spray.
  3. In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.
  4. Bake it for about 20 minutes.
  5. Prepare the vanilla pudding as per the instructions on the package.
  6. Prepare the chocolate pudding as per the instructions on the package.
  7. In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
  8. Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the chocolate pudding over the cream cheese, then the vanilla pudding. Top with the whipped cream and sprinkle with the chocolate.
  9. Refrigerate for a couple hours so that it sets.

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Peanut Butter Cookies for You *and* Your Dog!

It’s peanut butter time!

Adapted from LiisaN's recipe

Ingredients 

Directions:

  1. Cream together the sugars, butter, peanut butter.
  2. Add the eggs and vanilla.
  3. Sift the dry ingredients together and add gradually until blended well.
  4. Roll into tablespoon size balls.
  5. Roll cookie dough balls into sugar.
  6. Place on cookie sheets- do not mash with fork in normal “peanut butter cookie” fashion!
  7. Bake at 350° oven for 11-13 minutes.
  8. Devour – interestingly, this cookie is best eaten cooled (it gets crunchy)!

NB: Don’t serve cookies too warm to your dog! Remember this is a SNACK – not a meal replacement. Discontinue serving if dog gets diarrhoea or other digestive issues. Feed with your discretion.

But ALL dogs love peanut butter! And it’s good for them!