So, in the spirit of the IHOP overpriced pancakes craze, I decided to give my pancakery skills (or lack thereof) a spin and treat my family to a different kind of breakfast.
I realized that, along with frying eggs and deep-frying chicken, I absolutely suck at making pancakes. You wouldn’t know it from the picture above, but my first batch was just awful. Strawberries sticking out of the batter like popped zits. White chocolate melting in the pan. My batter running all over the place.
But, with patience and practice and an extra ¼ cup of flour, I managed to salvage a few decent pancakes from my too-runny, too-smooth batter.
Lesson learned. Keep it lumpy.
Also, keep doing what you love even if you suck at it. Because passion, not talent, makes all the difference.
600 g pancake mix
½ cup chopped strawberries
¼ cup white chocolate chips
½ cup water
2 tbsp butter (about 1/3 of a stick), melted
1. Beat eggs in a separate bowl. Add cooled melted butter and water. Mix well.
2. Add egg mixture, strawberries and chocolate chips to pancake mix. Whisk together until the ingredients are blended together, but batter is slightly lumpy. Do not overmix. If it becomes too runny, add flour until it’s thick and gooey again.
3. Heat oil in a cast-iron skillet or pan. Pour ¼ - 1/3 cup batter into the pan. Cook for 1 minute.
4. Once the edges of batter bubble up, flip the pancakes and cook for another minute
5. Repeat until you run out of batter. Arrange pancakes on a plate, then top with more strawberries and chocolate chips.
So, I’ve been really busy lately.
Busy being lazy and burying myself in 3 seasons’ worth of Lost Girl
Seriously, this photo is a month old. Also, Lost Girl is 3 years old. I mean, what is up with this delayed attention to things? How the heck did it take this long to share this awesome recipe? And,how the fuck did I miss such a cool show about an omniloving, badass succubus with a Gryffindor heart and the Black Army’s fetish for leather?
Now, I can’t imagine my life without Bo. And Lauren. And Bo kissing Lauren. And Lauren kissing Bo, bossy Paige McCullers style. It’s like a life without these super tasty tapa sandwiches and San Miguel beer cheeses.
Dreadfully bland and achingly dull.
Damn, this makes me want to watch tapa and have a Bo sandwich.
Or, the other way around.
Tapa Beer Cheese Sandwich
Tapa Marinade (for 1/2 kg beef strips):
1/2 cup vinegar
1/4 cup soy sauce
1/4 cup sugar
1 head garlic, minced
1/4 tsp salt
1 tsp pepper
1/8 tsp chili powder
Beer Cheese Sauce:
1/2 cup cream
3/4 cup cheddar cheese, grated
1 tbsp butter
1 tbsp flour
Tapa Sandwich Things:
1 bell pepper, diced
1 large onion, chopped
2 tbsp cooking oil
3 tbsp brown sugar
4 6-in ciabatta rolls
1. Mix ingredients for marinade. Clean beef and pat them dry before adding to the marinade. Let meat sit in the fridge for 2 to 12 hours.
2. After marinating the beef, boil 2 cups of water in a pot. Drain the marinade from the beef before adding it to the pan.
Cook until the water is reduced to nothing.
3. Heat around 2 tbsp oil in a skillet. Transfer the beef from the pot to the skillet, and cook until the beef is cooked through and browned a little bit. Set aside.
4. In the same skillet, add another tbsp of oil and saute your onion and bell pepper. Add a little sugar and keep cooking until the veggies are tender and the sugar caramelizes and coats the veggies. Set aside.
5. Wipe your pot clean. Melt the butter and add the flour to make a roux. Once the butter and flour form a smooth paste, add your cream and cheese. Season with salt and pepper, to taste.
6. Assemble your sandwich!
-ciabatta bottom bun
-onions and bell peppers
-ciabatta top bun (or not. Open-faced sandwich is cool, too)
Soba may have replaced ramen as my most favorite carbs-floating-on-liquid dish. I blame Moshi Koshi and their freshly made noodles for this soba addiction. Their broth and noodles are just so perfectly made it’s ridiculous. I could eat that stuff all day. But, I’m only a humble gear in this machinery called CAPITALISM. Spending 180-peso bowls of soba will burn a hole through my wallet as quickly as Kim Kardashian’s sham of a marriage.
So, what other choice do I have but to make it myself? It’s always fun when you’re cooking with alcohol. A couple of swigs leaves you feeling all warm and fuzzy, with shallow scratches on my hand that I don’t remember ever getting.
In this version, I went for a pork shogayaki (ginger pork) topping and replaced sake with generous swigs of Korean soju.
I wolfed this down with a shot of soju on the side.