COOK - 大阪燒 Okonomiyaki (お好み焼き)

之前在教日本料理課程時教過的大阪燒(お好み焼き)，今晚做給自己食。不知上過課嘅同學有沒有回家自己再做呢？
お好み焼き的意思就是隨你喜歡下什麼料都可以。源自日本關西廣島地區，不同地方的配料有一點點不同，例如廣島的會加炒面，東京的會份量會小一些。跟韓國部隊鍋的歷史有點相像，也是打仗時期糧米短缺，於是人們就把麵粉，蛋，椰菜混在一起煎成Pancake狀，飽肚又有營養。

大阪燒 Okonomiyaki (お好み焼き)

Serves 2

材料：

蛋  3隻

大阪燒專用麵粉 100g (或可用普通麵粉加4克鰹魚粉代替)

水 100ml

椰菜 ¼個 (切絲)

蔥 ½條 (切絲)

紅薑漬 1 茶匙，另 ½ 茶匙作裝飾用

櫻花蝦 1 茶匙 

苣蒻 1片 (切成幼條)

豬肉薄片  4-6塊 

大阪燒醬汁 適量

紫菜碎 適量

鰹魚片碎 適量

沙律醬 適量

Ingredients:

3 Eggs

100g Okonomiyaki Flour (Can be replaced by regular flour + 4g bonito powder)

100ml Water 

¼ Cabbage (sliced)

½ Spring Onion 

1 tsp Marinated Red Ginger, plus ½ tsp as garnish

1 tsp Dried Sakura Shrimp 

1 slice Konjac (finely cut into strips)

4-6 pcs Thin Pork Slices 

Okonomiyaki Sauce

Seaweed Flakes

Bonito Flakes

Mayonnaise

1. 將一隻蛋打散，加入麵粉和水拌至沒有結塊。
Beat one of the eggs thoroughly. Mix Flour with water and stir until there are no more lumps.

2. 麵粉糊內加入紅薑漬，櫻花蝦和苣蒻。再加入其餘兩隻蛋拌勻。

Add marinated red ginger, dried shrimp, konjac and 2 eggs into the batter and stir well. 

3. 把椰菜和蔥切成幼絲，加入麵粉糊內。

Cut the cabbage and spring onion into thin slices. Add to the batter mix.

4. 在一隻大的不黏鍋內加油，將一半麵粉糊倒入，盡量整成圓型。煎至底部金黃時，在表面放上豬肉片，反轉繼續煎至金黃色。如果太厚的話，可調至小火蓋上鍋蓋煎至熟透。
In a large non-stick pan, add oil and pour half of the mixture in step 3, and shape it round to make one okonomiyaki. Fry until the bottom becomes golden brown, then add 2-3 pork slices on top, and flip to the other side and fry until golden too. If the heart of the okonomiyaki is not fully cooked, you can use low heat and cover with a lid.

5. 再表面淋上大阪燒醬汁，十字型唧入沙律醬，灑上其餘的紅薑漬，紫菜碎。最後放上鰹魚片碎。熱吃！
Spread Okonomiyaki sauce on top, then add mayonnaise in crosses. Sprinkle red ginger, seaweed flakes and bonito flakes on top to serve.

COOK - 法式咸薄餅 Savoury Crepe with Sundried Tomato, Chili Cheese & Egg

講起食Crepe，大部份人都覺得係甜嘅，有士多啤梨啦，朱古力啦，雪糕啦...
其實鹹嘅都好好食㗎！法國嘅鹹crepe係多數用Buckwheat整嘅，甜先用麵粉。但係日本又會繼續用返甜crepe個皮整鹹嘅，其實無乜所謂，手上有乜材料咪整乜囉

呢個crepe嘅材料其實一般屋企都會好容易常備:

Crepe 皮材料 (我用26cm skillet 可做2塊)
麵粉 60g
鹽 少許
鮮磨黑胡椒 少許
雞蛋 1隻 (打散)
牛奶 150ml
橄欖油 適量
乾牛至 (optional) 1茶匙
紅椒粉 (optional) 少許

餡料
雞蛋 1隻
蕃茄乾(Sundried Tomato) 3-4隻 
辣椒軟芝士  30-40g (或任何可溶化的軟芝士)
鮮磨黑胡椒 
巴馬臣芝士 裝飾用
意大利芫荽 裝飾用
紅椒粉 裝飾用

1. 一大碗內放入麵粉，鹽和胡椒，我另加入乾牛至和紅椒粉少許去提升我準備了的蕃茄乾餡料的味道。拌勻。另一容器打散雞蛋，加入牛奶拌勻。
2. 將雞蛋牛奶混合物分次倒入麵粉裏，一邊攪勻直至沒有粉粒。放入雪櫃半小時。
3. 這時便可準備餡料。雞蛋置室溫，蕃茄乾切成幼絲，芝士也切成幼絲。
4. 燒熱skillet，加入橄欖油，將一半份量的粉漿倒入，搖勻至變成薄薄的圓形皮，中小火煎約3分鐘，用spatula挑起看看變金黃色便可反轉。(鹹的皮可燒一點點焦，若做甜的便一直用小火煎至皮熟透) 
5. 反轉皮後便可加材料，先將四邊往內摺變成正方型。在中間打一隻蛋，圍著蛋周邊灑上蕃茄乾絲及辣椒軟芝士，再蓋上蓋焗一會等芝士溶化。
6. 最後在表面加一點鮮磨黑胡椒和紅椒粉，再灑一點點巴馬臣芝士和意大利芫荽便成。

餡料可隨意自行改動，例如火腿芝士，菠菜雞蛋等等...
C'est délicieux, n'est-ce pas?

Savoury Crepe with Sundried Tomato, Chili Cheese & Egg

For the Crepe (2 pieces if using a 26cm skillet)
60g All-purpose Flour
Sea Salt
Ground Pepper
1 Egg (beaten)
150ml Milk
Olive Oil
Oregano (optional) 1 tsp
Paprika (optional) a pinch

Fillings
1 Egg
Sundried Tomato 3-4 (sliced into thin strips)
30-40g Chili Cheese (Or any kind of soft cheese i.e. Mozzarella)
Ground Pepper 
Parmesan for garnish
Italian Parsley for garnish
Paprika for garnish

1. In a big bowl, place flour, salt and pepper and mix well. (I added oregano and paprika to enhance the flavour of my sundried tomato fillings). In another container, beat 1 egg and put milk in it, stir well. 
2. Pour milk and egg mixture into the flour in a few batches, stir consistently until there is no lumps. Place in the fridge for about half an hour. 
3. Meanwhile, you can prepare the fillings. Let the egg come to room temperature, slice the sundried tomatoes and cheese. 
4. Heat the skillet with some olive oil, pour half the batter in it, shake well to make a round crepe with even thickness. Fry over medium-low heat for about 3 minutes, use a spatula to check if the bottom is gold brown. (For savoury crepes, you can make the crepe a bit toasted. If you are making sweet crepes, use low heat and fry until cooked). Flip the crepe. 
5. Once you flipped the crepe, you can add the fillings in it. First, flip the sides of the circle to make it becomes a square crepe. Crack an egg in the middle and place sundried tomato slices and cheese around the yolk. Cover and cook until the cheese melted. 
6. Sprinkle some fresh ground pepper and paprika and garnish with parmesan and Italian Parsley. Serve directly on the skillet or on a big round plate. 

You are free to change the fillings to what you have on hand, like ham and cheese, or spinach and egg...etc. 
C'est délicieux, n'est-ce pas?