Okonomyaki (Japanese Pancake)

This is something I just had to try making especially with it being Shrove Tuesday yesterday but the idea of having normal pancakes for dinner didn't really inspire me although the kids would have approved without a doubt.
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I have read many recipes for Okonomyaki and like most recipes, there are so many different variations out there. Some with bacon, chicken or shrimps. Others with either grated potatoes or noodles. Ultimately I ended up making my own version of Okonomyaki or Japanese Pancake which I thought wasn't too bad and it got the thumbs up from Noel.

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Okonomyaki (Japanese Pancake)
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Serves: 4
Points per serve: 7
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1 cup plain flour
4 eggs, beaten
1/2 cup skim milk
salt and pepper to taste
1/2 wombok, shredded
2 carrots, grated
1 large red capsicum, sliced
1 onion, sliced
150g bean sprouts
2 tablespoons oil
4 tablespoons low fat mayonnaise
4 tablespoons barbecue sauce

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In a large bowl mix flour, eggs, garlic, ginger and skim milk together into a batter. Add salt and pepper to taste. Stir through wombok, carrots, capsicum, onion and bean sprouts until all coated with the batter and well combined.
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Heat oil a small frying pan and add 1/4 of the mixture. Cook over a medium heat until firm and golden brown on the underside. Flip over and cook the other side. Once cooked, remove to plate and keep in a warm oven and continue with the remaining mixture.
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To serve, place Okonomyaki on individual plates and drizzle with both the barbecue sauce and the mayonnaise.
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Honestly the potential of ingedients and toppings that can be used in this dish is literally endless and can be left up to your imagination. I cannot believe that this was as easy as it was to not only prepare but to cook. Go on - give it a go!

Crunchy Asian Salad

I mentioned yesterday that I had a hard time deciding between which salad to take to Deb and Julien's Saturday night so I took both the Roasted Pumpkin Salad and this Crunchy Asian Salad, both I must say went down well.
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Crunchy Asian Salad

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Serves: 12

Points per serve: 3.5pts

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1/4 cup white vinegar
1/4 cup caster sugar
1 tablespoon soy sauce
1 teaspoon Sesame Oil
1/2 cup olive oil

1/2 Wombok (Chinese Cabbage), shredded finely

6 shallots, cut diagonally

1 red capsicum, finely sliced

2 carrots, grated

1 bunch coriander, roughly chopped

100g lightly tasted slivered almonds or pinenuts

1 packet Changs Fried Noodles (100g)

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In a small saucepan combine sugar, vinegar, soy sauce, sesame oil and olive oil. Stir well over a low heat until sugar has dissolved. Set aside and allow to cool.

.Put the Wombok, onions, capsicum, carrots, coriander and almonds in a large serving bowl and toss to combine. Drizzle with dressing and mix well.
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Sprinkle with noodles just before serving and toss to mix through.