New members to my amigurumi collections, the 2 crochet dolls that I’ve finally finished last night with clothes on. I came across My Crochet Doll book from Isabelle Kessdjian when purchasing another crochet book. It is fun to make, you are not only making the doll but also making the clothes, shoes and all kind of accessories that you can think of for a person. I’ve even make them according to my likes. Now, I can dress them with different clothes, shoes, playing with their hair. Whenever I’m bored with my work or stuck with idea, then I just picked them up and starting to re-dress them and playing with the hair with different style.
The 1st time that we eaten this was during our trip in Japan. We’ve eaten Tokyo style and Hiroshima style. We didn’t even know there is different until I starting to make it at home. When I starting to dig into our pictures, then I found this one.
Yes, the Hiroshima style is with noodle but I’ve made many times from this recipe which is using cabbage. When I made it for the 1st time, I followed the recipe as closely as possible but you can change the recipe according to your own likes after you “master” it.
I figured it the basic ingredients after making it a few times. Here are the ingredients that must be present in your Okonomiyaki:
- katsuobushi / bonito flakes
- spring onion
- okonomiyaki sauce
- Japanese mayonnaise
- benishoga/Japanese red ginger
The following is my own version:
- shredded cabbage (if you make the Hiroshima version, then replace the cabbage with noodle) – when we were in Hiroshima, we saw the chef put both on it and then the pancake looks like a giant burger. If you are a big eater, then you can go ahead put both.
- red capcicum (we’ve it left over from our bbq last night) – dice it.
- mushroom (also left over from the bbq) – dice it.
- Mix the shredded cabbage with other vegetable, spring onion, katsuobushi / bonito flakes, flour. Make sure mix well. – dry ingredients
- Mix the dashi with egg.- wet ingredients
- Pour the wet ingredients into the dried ingredients. Mixed well.
- Heat oil on pan. When the pan is hot. pour the mixture to the pan and press it flat.
- Lay the bacon on top of the mixture.
- When one side is cook, flip it to another side. Keep flipping it until everything is cook.
- When the pancake is cook, put it on a plate.
- Make sure the bacon is facing up.
- Put the okonomiyaki sauce
- Put the mayo over the okonomiyaki sauce
- Sprinkle aonori over
- Put some bonito flakes
- Put the red ginger in the middle.
Coq au Vin – literally translate “Chicken in wine”. I found this recipe from norecipes.com and I love all the recipes from Marc. I’ve been trying all different recipes from his site and this is one of them. This is my 2nd attempt to make this dish and it is more successfully than before.
During the 1st attempt, I used a non-stick pan (that was what I’ve in the kitchen at that time) and it was the biggest mistake because then I don’t get those burn, brown stuff from the meat. It ended looks like stew with alcohol taste. Now, I got myself a stainless steel pan and I got the brown stuff when I pan-fried the chicken. Before de-glazed the pan, this brown stuff that left behind gave a nice taste and smell to the onion, celery and garlic when you pan-fried them. When the onion & garlic starting to get a bit light brown, then de-glazed with cognac or brandy, then the brown stuff that stuck to the pan will come out right away and gave the vegetable some sweat taste. It is not sweat like sugar but sweat with a bit of alcohol ( I always says that a sweat taste with some kick). I’ve this dish for a couple of days, eat it with rice, noodle or bread, even without meat is also taste good. I heard that this is a traditional French dish. Bon appétit !!!
Finally, I uploaded my amamani star ball picture…
The pattern is not difficult to make but the stuffing was challenging. If you put too much cotton, then they look almost exploded. When you put too little, then it looks like a deflated balloon. It took me many attempt to get it right. But it still not looking as nice as what Dedri has made. The fun part of this ball is where you can keep turning the color whenever you are bored with one.
If you are carving for mee goreng when living outside of Malaysia, here is a quick and easy recipe that you can make it at home within 10 minutes including preparation.
Here are the ingredients that you need:
- 1 pack of instant noodle
- 1 shallot
- 1 glove of garlic
- spring onion (for garnish)
- Chicken fillet / imitation crab stick / fish ball / prawn – this depends of what you have in your fridge
- Dark soy sauce
- Light soy sauce
- Dash of pepper
- Sambal (optional) – I used the one from a jar.
- 1 egg
- Vegetable (choy sum, pak choy, anything that is green but optional)
1. Dice the shallot and garlic, cook your instant noodle according to the instruction from the package without seasoning.
2. Fried the shallot, garlic and sambal until fragrance.
3. Add your protein like chicken, prawn. If you used fish ball or crab stick, then it should be added at last because they can be cook easily.
4. Season it with salt & pepper or with only light soy sauce.
5. Add the cook noodles into the pan and add the dark soy sauce on top of the noodles. Mix them well together with the other ingredients. Make sure all the noodles are coded with the dark soy sauce.
6. Push the noodles to one side of the pan, add a little bit of oil to the other side of the pan to fry an egg.
7. Add the egg to the pan and when the egg is 40-50% done, mix it to the noodles. Then the noodles will be covered with cooked egg.
8. Spoon the cooked noodles to a plate and garnish with the cut spring onion.
Sometimes, I added some choy sum or pak choy into it. You can add any vegetables that is/are available in your fridge. Quick & easy, isn’t that? It is just like the Italian cooking pasta. I can do this blind folded.