What's Up Wednesday - Yachaejeon minis and Taiwanese sausages

The light bulb finally went on in my head to make mini veggie pancakes rather than the huge ones taught by Maangchi. These are much more suitable for bento (and take less time to cook, although I have to fry them in batches). They can also be cooked then stored in the refrigerator and just reheated in the morning either on a frying pan or in a toaster oven (I used the latter method).

Method: Just chop all the veggies and shrimp/crabstick smaller and pour the batter onto a hot, greased frying pan by tablespoonfuls to make mini pancakes.

Roast Meat is having his yachaejeon with Taiwan-style cocktail sausages, cherry tomatoes, Jap cuke discs and grapes.

Takoyaki doesn't like these pancakes so she had some storebought wassant buns instead.

Warming Korean Food For A Cold Day

There was an incredibly strong gust of wind in the middle of the night which blew all my clean laundry down, followed by lots of rain. So this day began cold and wet. I was glad to be able to pack some hot food for the kids to bring to school.

Menu:

Leftover kimchi soup with pork slices and sweet potato noodles

Roast Meat had some leftover yachaejeon (Korean vegetable pancake) from dinner last night, while Takoyaki had seasoned seaweed.

Back to Simplicity

I shall take a really long break before charabening again. The kids seem tired of all the Halloween themes, but it was nice to rise up to the challenge!

Today's bento for Mr Roast Meat is simply yachaejeon, some lovely organic dark chocolate cookie sandwiches and grapes.

More Nutella Wassants

Well, we have to finish those wassant rolls up right? I still have about ten left. I'm thinking that whatever we can't finish in time will become Nutella bread pudding, which will be another yummy dish!

Takoyaki's roll go with sausage flowers, a sweet plum and yogurt drink.

Roast Meat's roll and sausage flowers are packed together with some yachaejeon that we had for breakfast and dragonfruit.

Yachaejeon again

Using leftovers of crabstick, spring onions and shredded cabbage. Roast Meat complained, the first time I gave him yachaejeon, that he was still hungry after eating, so there's more this time d:) The animal forks are sitting on apple bunnies.

Korean vegetable pancake aka Yachaejeon Recipe

Mr Roast Meat loves this! Recipe from Maangchi, with the only difference being that I chopped the veggies smaller, and added some cubed pumpkin that I need to get rid of.

Ingredients:
1/2 cup plain flour
pinch salt
1 egg

2/3 cup water
1/2 cup coarsely chopped spring onions
1/2 cup coarsely chopped Chinese chives or jiucai (韭菜)
1/2 cup diced pumpkin
8 medium sized prawns, shells removed (optional), cut into small pieces or left whole

Method:

Combine flour, egg, salt and water in a medium bowl. Stir well, batter will be lumpy.

Heat a nonstick frying pan on medium heat and add abt 1 tbsp veg oil / olive oil. I use coconut oil.

Saute the prawns for about 2 min.

Add all the veggies to the batter and stir well. Pour evenly onto the pan and spread gently with a spoon or spatula.

After about 1 min, gently shake the pancake around on the pan in a circular motion - you should be able to hear a scratchy, scraping sound. This means the bottom of the pancake is ready. (Or you can check with your turner that it's golden brown on the underside d:P )

Flip the pancake (woohoo!) and return pan to the fire (medium heat).

Drizzle some oil around the sides of the pan so it flows underneath the pancake.

After another min, check for doneness (sound or turner).

Serve hot or warm. Or cool completely before packing into bento.