[oz-food] Re: First time cabbage rolls?

From: Susan Yuen <susan.yuen@xxxxxxxxx>
To: oz-food@xxxxxxxxxxxxx
Date: Thu, 8 Dec 2022 19:53:05 +0800

you are a good man, Charlie Brown!

I always intend to make the real stuff, and buy the ingredients,
but then surrender to my laziness, and use instant Hondashi.

This is the brand I usually buy from my Japanese supermarket:
https://www.amazon.com/Ajinomoto-Dashi-Soup-Stock-4-23/dp/B0002YB40O
And yes, it does have some MSG and more sodium than is good for me.

there are a lot of other brands, some in small sachets each just enough
to make a serving of miso soup.

Hmmm if you have the bonito flakes in your pantry, try using them as
toppings
for tofu or even sliced and fried/steamed eggplant slices.
Nice (dancing) umami flavours added without much effort.

Sadly, I always end up throwing out my expired bonito flakes..
But I do keep (often expired) Konbu in my freezer and use it to flavour
rice, or make a seaweed relish

Will try the okonomiyaki recipe and see how the family likes it.
I think one of the kids is inviting friends over for a Balut Brunch soon
and
I will see if the pancakes will give a balance to the exoticism.

Lorna has been on home leave and is returning soon with Filipino goodies.
I have never had any Balut before - it is a mental hurdle I have not jumped
over -
but 1 of my daughters who travelled to meet Lorna's family tried it there,
and she likes it and has requested Lorna to get some to let her friends
try!

Susan

On Thu, 8 Dec 2022 at 18:52, Tilden, Steve ST <
Steve.Tilden@xxxxxxxxxxxxxxxxxx> wrote:

Hi Susan

I have NEVER used Dashi granules! Never even seen them!

I use traditional Japanese method Kombu seaweed piece, then Bonito flakes.

I normally use red cabbage if I can get it as I like the flavour better,
but green Is good too.

And I like plenty of Bonito flakes all over so they dance on top 😊

Cheers

Steve

*From:* oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx]
*On Behalf Of *Susan Yuen
*Sent:* Thursday, 8 December 2022 9:17 PM
*To:* oz-food@xxxxxxxxxxxxx
*Subject:* [oz-food] Re: First time cabbage rolls?

Hi Steve,

hmmm, I think I can try this recipe and the bacon before the batter goes
in will definitely be appreciated by my girls.

cabbage, bean sprouts, enoki and some prawns will be perfect.

Do you make the dashi stock or just use the instant granules?

Susan

On Thu, 8 Dec 2022 at 15:17, Tilden, Steve ST <
Steve.Tilden@xxxxxxxxxxxxxxxxxx> wrote:

Hi Susan

No Kimchi pancakes made by me. I like a little, not a lot, and good Kimchi
isn’t that easy to find around my way.

I don’t find the Okonomiyaki recipe I make heavy – I use an extra egg and
give the batter a thorough beating.

Easy Okonomiyaki Recipe - Japanese Savoury Pancakes | Wandercooks
<https://urldefense.com/v3/__https:/www.wandercooks.com/okonomiyaki-japanese-savoury-pancakes/__;!!Nd8K6TfUt9jcQpcU_mCx!tYDu_BjsGbq7-3_AsCBgqwjHbVOYVlcFeVr9ACnh6KQa45iTD_rSQagMZTX8dTiQx7TI6VI6FnDcaZPk4sL59W7I_2s$>

This is the recipe I use, but no bacon or corn. Extra egg, and also add
bean sprouts, shitake’s or enoki’s and garlic marinated chicken or prawns.
I use dashi stock for the liquid.

Cheers

Steve

*From:* oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx]
*On Behalf Of *Susan Yuen
*Sent:* Wednesday, 7 December 2022 6:35 PM
*To:* oz-food@xxxxxxxxxxxxx
*Subject:* [oz-food] Re: First time cabbage rolls?

Hi Steve,

I am not that keen on okonomiyaki (find the batter a bit too heavy)

but our family loves kimchi (it is still cabbage, just fermented!)
pancakes.

Have you tried making them?

Susan

On Wed, 7 Dec 2022 at 14:30, Tilden, Steve ST <
Steve.Tilden@xxxxxxxxxxxxxxxxxx> wrote:

Looks good Kelly

I’m not big on cabbage, but I do like it in an Japanese pancake a.k.a
Okonomiyaki

Cheers

Steve

*From:* oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx]
*On Behalf Of *Chilecayenne
*Sent:* Wednesday, 7 December 2022 2:52 PM
*To:* oz-food@xxxxxxxxxxxxx
*Subject:* [oz-food] First time cabbage rolls?

For the life of me, I don’t remember fixing cabbage rolls before, if I
did, was maybe only once.

I did these without a recipe, just kinda made it up.

Basic slightly spicy red gravy (marinara) sauce with a bit of creole
seasoning.

Stuffing was 99% keto…couple farm eggs, organic ground pork, organic green
onion sausage…a bit of red onion, and touch creole seasoning.

I put in just a tiny bit or cooked quinoa I needed to use up.

Baked in oven at 350F for about 1:20 …

I’ll do this again, good stuff!!

Held together great!!!

[image: image0.jpeg][image: image1.jpeg][image: image2.jpeg][image:
image3.jpeg]

———————————————-

I need a shot of salvation baby,

once in awhile...

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advised that you have received this message in error. Any dissemination,
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Steel Limited does not represent or guarantee that this message or
attachment is free of errors, virus or interference.

If you have received this message in error please notify the sender
immediately and delete the message. Any views expressed in this email are
not necessarily the views of BlueScope Steel Limited

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is confidential, legally privileged or proprietary. It is intended only for
use by the intended recipient. If you are not the intended recipient or the
person responsible for delivering the message to the intended recipient, be
advised that you have received this message in error. Any dissemination,
copying, use or re-transmission of this message or attachment, or the
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References:
- [oz-food] First time cabbage rolls?
  - From: Chilecayenne
- [oz-food] Re: First time cabbage rolls?
  - From: Tilden, Steve ST
- [oz-food] Re: First time cabbage rolls?
  - From: Susan Yuen
- [oz-food] Re: First time cabbage rolls?
  - From: Tilden, Steve ST
- [oz-food] Re: First time cabbage rolls?
  - From: Susan Yuen
- [oz-food] Re: First time cabbage rolls?
  - From: Tilden, Steve ST

[oz-food] Re: First time cabbage rolls?

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