Something for the eyes!!

Vegies frittata

I never made frittata before, but it is one of the recipes in the magazine, so I gave it a crack!

It was really nice, the vegetables is nice and juicy. Creamy ricotta and eggs. Served with a quick salad dressed with balsamic vingar. Even though I wasn't too hungry that afternoon, my mouth was dribbling.

I think my photography skills improve as well as my cooking skills during the competition!

Day 2 Cooking Marathon

Cooking Marathon DAY 2

I am actually quite excited. Cooking for fun and there may be a prize at the end! Taking photos of my creation - that's what Asian do anyway, so I think I may have a chance to win!!! LOL This journey, however, people may pick up extra kg on the way... my advice as a pharmacist would be - just don't go and have a cholesterol and blood glucose tests during this month!

So Day 2 - continuing with the Japanese theme "Oknomiyaki".

Okonomiyaki is such a traditional Japanese dish. Apparently, there are two different types - the Osaka and Hiroshima styles.

Basically, the main ingredients are cabbage, flour and eggs. Then you can add whatever you like e.g. pork, chicken, seafood, vegies etc... very fun to make and quite simple. The difference between the two styles is that Hiroshima way cook with yakisoba noodles, while the Osaka way doesn't. This recipe from the Good Taste mag is the Hiroshima style! Very nice, but if you don't cook the batter straight away, the noodle gets soggy! ボナペティ