Dried Seaweed Tamagoyaki or Dried Seaweed Egg Roll

Dried Seaweed Tamagoyaki or

Dried Seaweed Egg Roll

Hello, I am back after a long absence.  Where have I been?

I am not hyphenating after my son left to UK, just lazy and

at the same time took short trip to a few countries with my husband

and dear colleagues of mine. Ok, back to my recipe.

This snack was randomly made.  My husband keep on telling me

that he wanted to send me out to buy lunch which I decline

several times because I am lazy to go out and it was raining outside.

Told him that I will made this snack since I have all the ingredients.

It took me less than 15 minutes...very easy to make and delicious snack.

2 sheets of Dried Seaweed (used Roasted Dried Seaweed).

3 Eggs / 1 tablespoon Fresh Milk / 1/2 tsp Salt

 Crack all the Eggs inside a bowl, add in the Milk and Salt.

 With a fork, beat slightly the egg mixture and then stir it.

Try not to make so much of bubble.  That is why I stir it all the way.

 Use a colander to strain the egg mixture.

To obtain smooth egg texture for the egg roll.

 Chalaza on the left side of the photo, to throw away.

 Dried Seaweed - Use your hand or scissor to make into small pieces.

 Heat up non-stick pan with some oil with high fire.

Then lower down to medium fire.

 Pour in some of the egg mixture and will notice some slight bubble.

 Quickly add in the Dried Seaweed.

 Quickly roll the egg roll.

 Quickly roll the egg roll.

 Once done, push the egg roll to the other end of the pan.

And oil the pan again.

 Repeat again.

 Repeat again.

 Repeat again.

Repeat again.

 Repeat again until all the mixture has been used up.

 Slight brown both side and dish up.

 Let it slightly cool before cutting it.

Note  :  3 Eggs yield into 1 Egg Roll.

Serve immediately.  You can eat this Tamagoyaki by itself

or with rich or noddle.  Choice is yours.

I sent this photo to my dear daughter (today she has class) and

she immediately reply oooh...I want, I want!

Vegetarian Glass Noodle

Vegetarian Glass Noodle

My dear daughter is having bad sore throat.

So, today I am cooking simple lunch because she said

that she only wanted to eat little bit and moreover

my husband is overseas and my son had gone to college

for extra class. Left both of us in the house.

Since I am having these ingredients inside my kitchen,

I opted to cook Vegetarian Glass Noodle.

Bought this package of Korean Glass Noodle from

Jayajusco Supermarket, MidValley.

This Korean Glass Noodle is thicker than our

Malaysian Glass Noodle. It is crunchier.

100g Korean Glass Noodle. (Sound little but it is enough for two persons)

100g Cabbage.

150g Carrot.

230g Bean Sprout.

2 pips of Garlic.

(Note : Vegetables - Not necessary to follow exactly the weight

of my recipe. You can put more or less. The choice is yours.)

Soak the Korean Glass Noodle with cold tap water

for 15 minutes. Once done, drain the water and keep at one side.

While you are waiting for the Korean Glass Noddle to be soaked,

you can start julienne the vegetables and mince the garlic.

Once done, keep at one side.

With a pot with boiling water, pour in the soaked

Korean Glass Noodle and boil for 6 minutes or

until the Korean Glass Noodle is cooked.

You have to take out one strand to bite it, in order to know

whether it is cooked or not.

Once the Korean Glass Noodle is cooked,

pour it into a colander to drain the water and let cold tap

water to run through the Korean Glass Noddle for 1 or

2 minutes to make it crunchier. Leave it at one side

with tap water soaking the Korean Glass Noodle.

I prefer to do this way because if not, I find the Korean

Glass Noodle will stick to each other and difficult for me to stir fry it.

Heat up the wok and oil.

Once the oil is heated up, pour in the minced garlic and

stir fry for few second.

Then pour in the carrot and stir fry until the carrot is soften.

Pour in the cabbage and stir fry until soft.

Once all soften, sprinkle with some salt.

Then, pour in the Korean Glass Noodle and stir fry for

a few minutes.

(Note : Make sure you have drained the water before putting

in the Korean Glass Noodle.)

Lastly, I put in the bean sprout because by putting in at the end,

I find that my bean sprout is crunchier.

Stir fry until well combined.

Pour in 1/2 table spoon of soya sauce, sprinkle with some

salt, a few dash of sesame oil and pepper.

And stir fry until well combined.

If not enough of taste, put more either of soya sauce, salt or pepper.

Choice is yours.

Serve in a serving plate.

My dear daughter had two bowls even though earlier

she said wanted to eat little bit only.

I know she will like this dish because it is meatless.

She is trying to become pescetarian.

End result :- It is DELICIOUS!

:) My happy face.