Recipe Dedication: Jane's Chamchijeon (Korean Tuna Pancake)

YAY! Another Recipe Dedication!

This is for my colleague. Jane <3

I happen to remember that I had one can of tuna in water left in my drystore cabinet, so why not make some tuna pancakes? :D

Ingredients
============
1 canned tuna in water, smashed with a fork
half an onion, chopped & diced
1 garlic clove, chopped & diced
2 eggs
2-5 tablespoon plain flour
salt
pepper
vegetable oil/canola oil/sunflower oil


Instructions
====================


CCJ-1: Mix the canned tuna, diced onion and diced garlic together
CCJ-2: Crack 2 eggs in and mix well.
CCJ-3: Add flour (depending how pancake like you want it to be) and mix well
CCJ-4: Heat a generous amount of vegetable oil ( or other oil), in a skillet/pan
CCJ-5: Spoon the tuna pancake batter onto the heated pan and cook it until the bottom is golden brown.
CCJ-6: Once golden brown, flip them and cook the other side until golden brown too.
CCJ-7: When both sides are golden brown, drain excess oil and plate up

and Voila! You are ready to nom on these lovely tuna pancakes!

I bought them to office and gave to my close colleagues to nom, though my pancakes weren't very pancake-like cos' I only added 2 tablespoons of flour. (Will need to add more flour next time!)

Recently, I've been busy and broke to be honest, so that's why I didn't manage to do the recipes that I've listed at the left side column. oTL. Please bear with me lovelies.

With Much Love,
Sheila <3 XOXOXOXO

Recipe Dedication: Claudia's Cornflake Cookies

Okay! Here's another recipe dedication. This time it's for my colleague, Claudia.

Haha, she's been pestering and reminding me to make these cookies for her as she really loves them a lot, and I mean a lot.

Just so happen, I got cornflakes from NTUC(a local supermarket) last night while grocery shopping for my dinner. So I thought, why not bake 'em?

Andddddd! I baked these lovelies in the early morning of 6am. Reasons being that my cats has been trying to wake me up from 5am in the damn morning cos' they're hungry. oTL

So Claudia, Here's to you! <3~!

Cornflake Cookies
==================


190C
Baking time : 15 min

Ingredients:
-----------------------
150g Butter
150g Sugar
1 egg
2 teaspoon baking powder
200g Flour
drops of vanilla essence

Instructions:
------------------------




C.C-1: Cream Butter and Sugar together until light and fluffy
C.C-2: Add Vanilla essence and egg and mix well.
C.C-3: Fold in the flour and baking powder (the dough would be sticky)
C.C-4: Crush 100g of cornflakes and fold into the dough.
C.C-5: Line your baking sheets with parchment paper/baking paper
C.C-6: Roll bits of dough and coat them with excess crushed cornflakes and press them on the baking sheet.
C.C-7: Bake in a pre-heated over at 190C for 15 mins
C.C-8: Remove from oven and leave to cool completely.

It's that simple! I brought a ziplock-full of these lovelies for Claudia just today and She's one happy girl, literally! hahaha! If you don't like cornflakes in your cookies and only want them coating the cookies, just simply omit the adding of crushed cornflakes into the dough.

And oh, did I mention that you can use Nestum as well? It tastes as beautiful and yummy like these cornflake cookies!.

With Much love,
Sheila <3 XOXOXOXOXO

Recipe Dedication: Leon's Oyako Donburi

FINALLY A COOK POST!

Okay,This post is dedicated to my one of best buds, my junior, my awesum hair color bud, LEON TAI!
Here's to you Bro!

Before I start, here's Wiki's take on oyakodon.


Oyakodon (親子丼?), literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced scallion (or sometimes regular onions), and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice. The name of the dish is a poetic reflection of the fact that both chicken and egg are used in the dish.
The simmering sauce varies according to season, ingredients, region, and taste. A typical sauce might consist of dashi flavored with soy sauce and mirin. Proportions vary, but usually there is three to four times as much dashi as soy sauce and mirin. For oyakodon, Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar.
To make oyakodon, cut chicken and other ingredients into bite-sized pieces. Heat ¼ cup simmering sauce in a small frying pan. Add chicken (and sliced onion, if desired) and simmer until the chicken is cooked. Then add scallions and other ingredients. When all ingredients are cooked, slowly pour 1–2 lightly beaten eggs evenly over the whole dish. When eggs are nearly cooked (edges set), slide the topping from the pan onto hot cooked rice served in a large bowl. The hot rice will finish cooking the eggs.
Several other Japanese dishes pun on the parent-and-child theme of oyakodon. Tanindon (他人丼?), literally "stranger bowl", is otherwise identical but replaces the chicken with beef. A dish of salmon and roe served raw over rice is known as sake oyakodon (鮭親子丼?).

Now the real thing starts!


Oyako Donburi - Serves 1-2
------------------------
Sauce:
3 Tablespoon light soy sauce
1 Teaspoon distilled vinegar
2 Teaspoon mirin
1 Teaspoon Sake (optional)
2-3 Tablespoon sugar
1/2 cup hot water

Toppings:
100g Chicken Fillet, diced
half an onion, sliced
any vegetables you like
1-2 egg

1 bowl of rice




Instructions!
-------------------
Sauce:
S-1. Add all the condiments together and mix well!

Cook:
C-1. Heat a pan up and oil it.
C-2. When the oil heats up, add onions and saute the onions until translucent
C-3. Add chicken and brown the meat
C-4. Add in other vegetables, (I went with asparagus!:3)
C-5. Add the sauce in and gently bring it to a light boil.
C-6. Swirl in the beaten egg and let it cook for another 2 minutes.
C-7. Top your hot bowl of rice with the oyako topping.

Voila! you're ready to nom down in this fast and hearty meal!

This was actually one of the first few things that my late father has taught me since late primary school so that me and my brother would be able to cook and eat when no one else was home. My dad would actually dice the chicken, slice the onion, make the sauce and put them in separate containers and pop them in the fridge, ready to cook anytime. Dad's sauce was always by 'feeling' and own taste preference, ever since I've been making this sauce by 'feeling' but I figured if I were to make into a cook post, I would have to list down the measurements. hahaha!

With Much Love,
Sheila <3

Recipe Dedication: Nicolette's EGG TARTS!

Recipe Dedication: Nicolette's EGG TARTS!

Some of the recipes here are gonna be dedicated to friends. Here's my very first one.

During poly school days, I have this friend, Nicolette, and every time we get out of class to get some food/drink, she would always go, "let's go kofu, eggie tart!". From then on, I realized that she likes egg tarts and will go "awww" if there aint no more egg tarts at the canteen that we go.

So Nicolette M'dear. Here's to you love!

Egg Tarts

========

Ingredient List

----------------

Base:

- 200g flour

- 50g sugar

- 1 egg

- 100g butter

Egg Filling:

- 3 eggs

- 80g sugar }Mix together to make sugar syrup.

- 100ml hot water }

- 100ml milk

Instructions:

!~! Pre-heat oven to 180C, Middle Shelf!~!

1. Lightly mix flour and sugar together.

2. Rub in butter into the flour mixture to get a bread crumb texture.

3. Add egg and mix well into a knead-able dough.

4. Press dough into Egg Tart Molds

5. Add eggs to milk and mix well.

6. Add in the sugar syrup to the egg/milk mixture and mix well.

7. Sieve the mixture twice.

8. Pour egg mixture into dough casing

9. Put to bake for 20 mins.

Printable Recipes Available Here!: Print Page

Enjoy People! Stay tuned for Easter Special!

With love,

Sheila <3