Penang Banjoo Hotdog

I had never tested the actual version of the Banjoo Hotdog. The photo you see is from what I made based on the details that my Penang Blog Pal, Ai Yen describe as. And according to her, the actual Banjoo Hotday had a very strong and fragrant butter and onion taste and it's only wrap with cabbage rather than the extra sausage that I added in :)


This breakfast doesn't required much ingredients and you can do the cutting the night before and just get ready the omelette skin and vegetables before assemble them.

Ingredients:
100g Cabbage, thinly shredded
2 Medium Onion, thinly shredded
30 - 40g Butter
Pepper for seasoning, optional
4 Hotdog Buns

Methods:
1. Saute the Onion with butter until it's slightly soft and fragrant then add in the shredded cabbage and continue to stir-fry for a few minutes until it almost cook and dry up.
2. You can season it some black pepper to enhance the favour if you wish.
3. Dish up and set aside.

Next you can prepare the Omelette skin to wrap the filling. You can use about 3 eggs with about 50ml of chicken stock or 50ml fresh milk depend you want a sweet or savoury skin. Divide the mixture into 4 portions and fry thin layer of omelette skin to wrap the fillings, you can drizzle tomato and mayo sauce on the filling before wrapping. Sandwich the egg roll with each hotdog bun and drizzle extra tomato and mayo sauce to serve.

Note:
a) You can add even chicken strips to strip-fry with the cabbage and served as the filling or you can wrap it with extra hotdog and top with cheese. Just substitute it with whatever ingredients that you prefer.

Winnie The Pooh Breakfast Set

In order for me to make these cute little Pooh Breakfast for Reyon. I must sincerely give my Thanks for one of my dear friend Julia. I must thanks her and her husband for taking the effort to help us source for the Pooh Series Bakeware and sent them to us all the way from Japan. Reyon and I really appreciate it and your effort really bring Big and Warm smiles to this little fan of Pooh. Thank you so much, my dear friend.



If you still remember, I had a similar cutter for Hello Kitty which I used to make Kitty Breakfast as well. So this round, when I got hold of the Pooh Cutter, I also try to make something similar and it's really cute. I made both the Big Pooh Bread as well as the mini one. And Reyon love them so much, he can finished all the 4 mini pooh bread just in a few minutes...... :) Guess kids are always attracted those those cute and interesting food.

To read more on Reyon and his Pooh Breakfast, click on "Winnie The Pooh Breakfast"....... and if you are interested to view my collection of Pooh Bakeware, click on "Winnie The Pooh Bakeware".

Spice & Hazelnut Pooh Cookies

Happen to see these cute little Spice & Hazelnut Pooh Cookies from Andrea's flickr here. The moment I saw this I knew it is a must that I will put on my baking list for Reyon. And this is indeed a very nice shortbread cookies that fill with spice aroma and and nutty taste because of the ground hazelnut as one of the ingredients used.

Sushi Tale

It's had being a few months since my last Salad post in December. Due to the hectic working schedule, I don't really have time to whip up any meals on the weekdays night as well as weekends. What I do most is to spend time with my little darling and doing all the household chores. But this weekend, upon Reyon's request we decided to turn out kitchen into little Sushi Bar.........(click here to see our Little Sushi Chef)


These are what we had made for our dinner and all these are Reyon's favourite sushi like Kanikama, Tamago and Kani Salad. I also made a few Gunkan Sushi(round sushi which is wrapped with seaweed and topped with ingredients) topped with Fish Floss for him.

Ingredients For Sushi Rice:
125g Short Grain Rice
Seasonings
10g Fine Salt
35g Fine Sugar
50ml Japanese Rice Vinegar

Methods:
1. Mix salt, sugar and vinegar in the pot and simmer over heat till mixture is dissolved. Set aside.(or you can do it in Microwave oven on 30 sec High)
2. Using both hands, wash rice gently for a few times till rice water becomes perfectly clear then drain.
3. Add some water and soak the rice for 30 minutes. Drain and add 250ml water and cook in the rice cookers.
4. When the rice is cooked, let it stand in rice cookers with covered lid for 15 minutes before removing the lid.

5. Transfer cooked rice into a wooden rice tub, pour prepared seasoning mixture evenly over sushi rice and stir well with wooden ladle. Use a fan to cool the rice for 5 minutes.

Tamago is the Japanese omelette commonly used in maki, nigiri and tamaki sushi. Unlike a regular omelette, the tamago is made with sugar, soy sauce, and mirin added. And this is always the MUST have items when Reyon visit any Sushi restaurants, he can have about 4 in a meal. This is my very first time trying to make this at home for him. Even though I didn't managed to achieve those professional Tamago look but at least it still taste good and presentable...... For those who are interested to try out, here is the recipe that I used and also a very good youtube video that is recommended by one of my friend Pamy on how to fry the omelette @ Tamago Making (I did not use the recipe given in the video).

Ingredients:
2 Eggs
2 Tablespoons of Dashi Stock
1/2 Tablespoon Sugar
1/2 Teaspoon Mirin
1/4 Teaspoon Soy Sauce

Methods:
1. Add the eggs and the rest of the ingredients in a big bowl then beat well to make sure that it is smooth and well combined.
2. Heat up a well-oiled tamgo pan and pour about 1/4 of the mixture to the pan and swirl it as if you making crepe.
3. Cook the mixture over medium heat till almost done, fold it up to the side with a chopstick to the back of the pan.
4. Add more oil to the pan and pour in another 1/4 of the mixture, making sure to get some of it under the roll.
5. As it cook, roll the sheet and fold it up again and set it on top of the previous omelette.
6. Repeat the steps until all omelette mixture is used up.
7. Square omelette with a wooden block and remove, leave to cool.
8. Cut omelette into 7 or 8 slices then mould the sushi rice and place each slice of omelette on top and wrap it with a roasted seaweed strip and serve.


Notes:
a) I replace the Dashi Stock with Chicken Stock.
b) The 1/4 of the egg mixture that you pour in will depend on the size of the pan as in it might be more or less.
c) If you don't have the special rectage pan for making tamago, you can use any normal round pan but then trim the side when it is done. Or you can get a affordable rectangle pan at any Daiso branch for $2.