Hi! My name is Kath! I have been cooking since I was a kid. Growing up in a family-owned restaurant, it was inevitable for me to hit the kitchen. I love travelling to many countries to have a taste of different cultures. I like recreating the dishes that I love and sharing them with my family and friends.
Being a newly wed, I love cooking for my husband. Nothing beats that feeling when you see your husband’s face glow right after his first bite of your creation. This blog is actually inspired by my husband’s “baon” (packed lunch) album in his Facebook account. Yes, I cook and prepare baon for my husband everyday. It’s his everyday surprise from me. Ü When people started asking for tips on how I made his baon, it gave me an idea to start blogging about it and sharing it to my fellow home cooks!
As a tribute to my beautiful mom, who has taught me a lot about cooking, my first entry will be inspired by the first food that she has taught and allowed me to cook all by myself–the Omelette! But of course this won’t be like your usual omelette, we’ll fusion it up with gaeran mari, the Korean rolled egg.
First, you’ll need to prepare the following:
1 petchay tagalog (silverbeet, or spinach will also do the trick),
1 bell pepper
maho (dried pork floss which you can buy at any local Chinese mart)
and Lee Kum Kee’s naturally brewed soy sauce, (you can substitute this with any light and sweet-tasting soy sauce)
When you got all these prepared, start beating!
Put your eggs in a bowl and mix it with your salt (2 pinch), pepper (to taste) , sugar (1/4 teaspoon), and milk (30ml). Mix it well.
Have your onions, tomatoes, bell pepper, and pechay chopped, and your scallions thinly sliced in an angle.
Put all the chopped veggies (leave the scallions) in the bowl and mix it well. We’ll be using the scallions for garnishing.
Start heating up your pan. Pour just enough olive oil on it. When you start seeing little bubbles on your pan, set your fire to medium and pour the mixture.
As you will see, the edges will start to cook.
As soon as your omelette looks like the photo above, you can get it off the pan. As for me, I like my gaeran mari, well done.
Cool it down for a minute, then roll it with your hands to make it look like sushi rolls. No fancy tools, just your hands. When the omelette is rolled, slice it into sushi-like pieces. Garnish it with your maho, and scallions, and serve it with light soy sauce, then voila!
Your Asian inspired Omelette!
With its fast preparation and cooking time, it is one kitchen magic you can definitely pull off! Try it, we’d love to hear your feedbacks!