A lil' bit of Thai, A lil' bit of Korean

Toufu Salad with a Thai / Korean Twist

Mum's gone all out with her creative juices this week, and the result is an Asian culinary feast. for the eyes and tummy. *slurp*

Salad Deconstructed

Take a traditional malay toufu salad, add some Korean noodles, dangmyeon, to the mix, and any veggie mix of your choice, the more colorful the merrier.

Salad Tossed and Devoured

Pour over some homemade sweet and spicy Thai dressing of lime, mint, sugar, soy sauce and the like, and finally, a snowy sprinkle of chopped peanuts, and viola! Yummy in the tummy!

Close Up Please

Toufu's light and a greater carrier of flavors, hence the sweet and spicy touch of the dressing was brought out beautifully. Paired with the crunch of the farm fresh veggies, juicy and delish!

My Childhood Fav, Promfet ala Mum's Style

This is my childhood fav and staple, pan fried promfet. Mum lightly pan fries the fish, sprinkles some spring onions on top, heats up a mixture of hot oil and soy sauce and pours the sizzling concoction onto the fish and springs. The smell that results is divine, 5 star Chinese restaurant amazing, and the flavors a merriment to the taste buds. She hits the high notes everytime, I tell ya. :D

Orange Yogurt Cake

Somethin's Bakin' ...

Still on my yogurt mission / obsession, I did a little more baking this weekend, using the same recipe from my Honey Yogurt Rum Cake, subbed the rum for some OJ, the honey yogurt for plain, and added the zest of 1 orange. I also reduced the baking time to 20 minutes, since this was a fairly flat cake and mine's a rather flat oven, which you may have noticed by now.

Sunrise Surprise!

The results suited me better this time round. While the rum version was nicely caramelized, this orangy goodness came out nicely risen and lighter in texture. The orange zest brought along an amazing fragrance and fun bite to the party. Zests always does its job. I love zests. :p

& if I do need to add, the taste was divine! Happy weekend guys! :)

Breakfast Crepes

Sky High Crepes

Crepes, one of my favorite foods on Earth. I love them plain or filled, with sweet or savory. Give me thin and delicate over their thick and fluffy pancake sisters anytime.

Taking a hiatus from baking cakes this week, but not ready to hang my baking mittens, I decided to give these thin pancakes a go, and prepare some yummy breakfast for the family as well.

Sizzlin'

Adapted From The Cook's Book
125g / 4 1/1 oz flour
2 eggs
20g / 1T sugar
Pinch of salt
250g / 8 1/2 oz cold milk
40g / 2t melted butter

Drizzle Of Honey

1. Combine all the ingredients in a large bowl, whisk into a smooth batter.
2. Cover & leave to rest in the fridge for 2 hours.
3. Heat a heavy pan (25cm / 10in will do fine).
   
4. Remove from heat and ladle a small amount of batter into pan.
5. Swirl to cover the bottom of the pan.
6. Cook for 45 - 60seconds, until the edges turns light brown and start to come away from the pan.
7. Carefully flip over and cook the other side for 30-60seconds until the bottom is lightly brown as well.
8. Pile the crepes as they are made and cover with a cloth as the remainder are being cooked.
   

Crepes Staked Up High, Ready For The Spreadin'

Once the crepes are ready to go, it is a free for all. You can have them plain, covered with yogurt and fresh berries, filled with nutella and bananas...whatever tickles your fancy! This morning, I have dressed mine up simply with honey in one half and jam in the the other.

Wrap & Roll!

Be careful not to fill them up too much, else the crepes will split when you try to roll them up. Carefully fold one edge over, roll, fold the 2 sides over, roll all the way. Easy peasy. :)

It may be breakfast, but who's to say you cannot have them with a big scope of ice cream and chocolate sauce as well? ;)

Enjoy!