By him: okonomiyaki

Recipe adapted from i-weekly
For batter
150g flour
250ml water
1 egg white (beaten until foamy)
For filling
2 cups shredded cabbage
enoki mushroom
1 white onion (diced)
2 eggs
2 tbsp oil
For sauce
barbeque sauce
mayonaise sauce
1. To make the batter, combine the flour, water and egg white in a large mixing bowl, then divide the batter into 2 medium bowls.
2. To make the filling, put half the cabbage, mushroom and onion into each bowl. Make a well in the centre and break an egg into the well. Lightly mix the egg and filling of one bowl together until just blended.
3. Heat the oil in a large skillet, about 45 seconds. Pour the entire batter into the skillet to make one pancake for about 3 minutes until the bottom is golden. Flip the pancake then cook for an additional 2-3 minutes. Flip the pancake 2 more times, until done.
4. Set the pancake on a plate and drizzle with the sauce.
5. Repeat with the remaining bowl.
Makes 2 pancakes.
“Okonomiyaki (お好み焼き o-konomi-yaki) is a Japanese savoury pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning “what you like” or “what you want”, and yaki meaning “grilled” or “cooked”. Okonomiyaki is mainly associated with the Kansai or Hiroshima areas of Japan, but is widely available throughout the country. Toppings and batters tend to vary according to region. Tokyo okonomiyaki is usually smaller than a Hiroshima or Kansai okonomiyaki. 
From Wikipedia, the free encyclopaedia.”
Posted in Egg

Egg tarts


Recipe adapted  from & Christine’s recipes
For the egg custard
1 cup icing sugar
3 cups all-purpose flour
225g butter
1 egg, beaten
For the crust
2/3 cup white sugar
1  1/2 cups water
9 eggs, beaten
1 cup evaporated milk
In a medium bowl, mix together the icing sugar and flour.
Mix in butter with a fork until it is in small crumbs.
Stir in the egg and vanilla until the mixture forms a dough.
Tip: The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy.
Roll out the dough to a 1/2 cm thickness.
Cut dough with tart tins.
Line dough in the middle of tart tins, one by one.
Lightly press the dough with your thumbs, starting from the bottom then up to the sides.
Tip:While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell.
Preheat the oven to 230 degrees C.
Combine the white sugar and water in a medium saucepan, and bring to a boil.
Cook until the sugar is dissolved, remove from heat and cool to room temperature.
Strain the eggs through a sieve, and whisk into the sugar mixture.
Stir in the evaporated milk and vanilla.
Strain the filling through a sieve, and fill the tart shells.
Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.
Tip: Insert a toothpick into the custard. If it stands on its own, it’s done.
Makes 19.
Will SHE make it again?
YES but with MORE butter
Posted in Brownies/Cakes, Egg

Snow skin Mooncake

Recipe from eat your heart out
For the snow skin
300g icing sugar
150g cooked glutinous rice flour (koh fun)
50g shortening
5g green tea powder
50g water
For the filling
600g green tea / lotus paste
6 pc salted egg yolk, cooked
Put all the ingredients for the snow skin dough in the mixing bowl.
Using your hands, mix well and let it rest for 10 minutes. 
Divide the green tea paste into 6 portions and roll into balls.
Make a slight dent in the ball, place the egg yolk inside, wrap and set aside.
Spread some glutinous rice flour on the table.
Knead the dough into long strips then cut into 6 portions.
Roll out the dough into circular shape and wrap the dough around the filling.
Sprinkle some glutinous rice flour in the mooncake mould.
Put in the filled dough balls and press firmly. 
Lastly, knock it out from the mould.
These can be eaten immediately or place in the fridge to chill.
Makes 6.
Will THEY make it again?
Posted in Egg, Japanese


Recipe from 8 days
2 eggs
5 ml shoyu
2 pcs shitake mushroom (sliced) (optional)
2 prawns (cooked & peeled) (optional)
240ml dashi stock
In a mixing bowl, whisk eggs, dashi stock and shoyu until well mixed.
Strain the egg mixture in a fine strainer.
Place sliced mushrooms and cooked prawn in a soup cup.
Pour in egg mixture and cover soup cup with cling wrap.
Preheat steamer and place soup cup in steamer.
Steam for 15 minutes.
Remove from steamer and serve.
Makes 3
Will SHE make it again?
YES. maybe with less shoyu