Sunday, August 7, 2011

7 Aug 11 (Sun) - Okonomiyaki Omelette, Steamed Banana Milk Custard (炖香蕉奶) and Steamed Almond Soya Bean Milk Custard (炖杏仁豆奶)

Saw a recipe on okonomiyaki omelette on Today papers dated 28 July so decided to try it out this weekend. Followed the recipe closely but replaced the prawns with seafood sticks, omitted the dashino-moto coz I didn't want to buy it and used light soya sauce instead. The recipe said the portion serves two but it turned out to be about an inch thick and of the size of a personal pan pizza. In my opinion, the portion can actually serve three easily or four. So next time if I want to cook this dish again, I better cut down everything to half. Tasted the omelette and was rather good. Since I had some chili powder and mayonnaise so added them to the omelette and it tasted even better.

Udon and Egg Tofu

Okonomiyaki Omelette
Tonkatsu Sauce and Seaweed & Bonito Flakes

Okonomiyaki Omelette - close up

Ingredients (serve two):
1 tbsp oil
1 tsp chopped garlic
5 seafood sticks, cut into 1cm slices
8 chinese cabbage leaves, thinly sliced
200g udon
1tbsp light soya sauce
1 tube egg tofu, cut into large pieces
5 eggs
2 tbsp tonkatsu sauce
2 tbsp seaweed and bonito flakes
chili powder

1.  Heat oil and garlic in a 23cm wide, non-stick pan over medium-high heat till oil shimmer slightly
2.  Add seafood sticks and cabbage and stir-fry for a minute
3.  Add udon and light soya sauce and stir
4.  Add egg tofu, stir gently till it is evenly distributed
5.  Beat eggs in a bowl and pour into the pan
6.  Reduce heat to medium-low and allow the eggs to cook through for about 8mins
7.  Once eggs are cooked and the edges are browned, carefully remove omelette to a plate
8.  Drizzle tonkatsu sauce, sprinkle chili powder, seaweed and bonito flakes over and top with some mayonnaise

After cooking the okonomiyaki omelette, I went on to do the steamed banana milk custard (炖香蕉奶)and the steamed almond soya bean milk custard (炖杏仁豆奶) using the recipe on the steam milk custard. The only difference was that I didn't add sugar for today's milk custards since the milk was flavoured and sweetened.

Almond Soya Bean Milk and Banana Milk

Steamed Almond Soya Bean Milk (炖杏仁豆奶)

Steamed Banana Milk (炖香蕉奶)

2 egg whites
140ml banana milk
140ml almond soya bean milk

1. Warm the milk in the microwave but do not boil them
2. Whisk the egg whites in two separate bowl each
3. Add each egg white to the different bowls of warm milk and mix well
4. Strain the mixture to two other bowls
5. Cover the bowls with foil
6. Steam them for 12mins in a pot with a lid on using medium-high heat
7. Lift the lid up a bit to release some steam every 4mins
8. Off the heat after 12mins and leave them in the pot for another 3mins
9. Serve hot or chilled

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