Street Food
#RECIPE: BACON OKONOMIYAKI RECIPE
Bacon Okonomiyaki. This popular Japanese street food is a like a savoury pancake-omlette which we have added a Canadian twist to. This one definitely will require a trip to the Asian or Japanese grocery store, but we promise you will love this!
Ingredients:
4-5 cups finely chopped Napa Cabbage
1 cup flour
3/4 cup water
1/2 cup sweet potato starch
1/2 cup Tenkasu (Fried Tempura Bits)/Panko
5 strips bacon, cut in halves
2 eggs
2 stalks green onion, minced
1 3/4 tbsps baking powder
Sea salt and pepper to taste
2 tbsps Aonori (finely shredded seaweed)
Canola oil
Maple-Oknonomi Sauce:
1 1/2 tsps maple syrup
4 tbsps Ketchup
2 tbsps Oyster Sauce
3 tbsps Worcestershire Sauce
Mayonnaise/Kewpie Mayonnaise/Miracle Whip
Optional:
Pickled ginger
Bonito Flakes
Instructions:
1. Heat oil large skillet on medium-high heat.
2. In large mixing bowl, beat flour, starch, baking powder, water, salt and pepper.
3. Beat-in eggs and Tempura Bits/Panko.
4. Add cabbage and green onion. Mix enough to coat, but do not over-mix.
5. Shape mixture onto skillet in disc shape. Pancake should be about 2″ high. Flatten top with spatula. Fry about 3 minutes with bacon strips lined on top.
6. Flip pancake over carefully, using hand to guide if needed.
7. Fry for 5 minutes.
8. In small bowl, prep Okonomi Sauce. Mix sauces together with syrup and allow to stand a few minutes.
9. Flip pancake over again and cook 2 more minutes.
10. Transfer pancake carefully to plate. Dollop or drizzle mayonnaise and Okonomiyaki Sauce on-top. Sprinkle Aonori on-top. Optional: add Bonito Flakes and pickled ginger also. Serve.
Gallery:
(Photo credit: Mr. Will Wong)
#RECIPE: CURRY FISH BALL SKEWERS RECIPE
Curry Fish Balls Skewers. These are a beloved Chinese Street Food, sold at vendors and night markets. Fish Balls if you’ve never had them, are not unlike Hot Dogs when speaking to their texture and accessibility. They are made from the flesh of white fish, pounded and combined with starch, boasting a delightful chewy texture. It is common they are cooked in a curry sauce and skewered, or added to your Ramen. Enjoy this part of my childhood!
Ingredients:
2 packs of Fish Balls (fried or not), defrosted
1/2 can Coconut Milk
1/2 block Glico Medium Curry
2 tbsps dark soy sauce
2 tsps curry powder
2 shallots, minced
3 cloves garlic, minced
1 tbsp organic raw sugar
1 tbsp Canola oil
Instructions:
1. Sautée garlic and shallots in oil in medium-sized pot till caramelized, on medium-high heat.
2. Add Fish Balls and fry till just golden.
3. Add 1 cup water, sugar, coconut milk, soy sauce and curries. Bring to boil.
4. Reduce to low heat and simmer 15-20 minutes. The Fish Balls may expand, but don’t worry, when they shrink again, they will absorb even more of that superb sauce.
5. Serve on skewers.
Gallery:
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