April 5, 2020

Korean-Style Egg Sandwich

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I'm a fan of Korean dramas and movies and I also love their food.The Koreans are not well-known for Western style food but lately their sandwiches are becoming popular street food. One of them is the tamagoyaki sandwiches on trimmed white bread. The most recent street food fad in Korea is Egg Drop sandwich. Some have ham and cheese or fried bacon and cheese before topping with fluffy scrambled egg on grilled in butter thick slices of brioche loaf bread. Singapore has its own Egg Stop sandwich shops with similar ingredients. 

In the Korean drama Hospital Playlist, currently streaming on Netflix, a father and son are eating their Egg Drop sandwiches. I wanted one after watching the episode. I opted for the simplest ingredients - chopped broccoli slaw mix, chopped green onion, and spicy ketchup. I didn't add mayo mixed with honey because it would be too sweet for me as the bread is already a bit sweet. Also, the spicy ketchup is sweet enough but with a bit of kick. If you can't find the Malaysian spicy sauce, you can make your own. Recipe of sos cili is here.


I like the simplicity of the meatless sandwich specially with thick slices of homemade challah baked in a loaf pan. Perfect for meatless Holy Week for those who are still observing.

Korean-Style Egg Drop Sandwich
1 tablespoon butter, divided
2 thick slices challah or brioche loaf bread
1 jumbo size egg, well beaten
¼ teaspoon fine sea salt
1 tablespoon broccoli or cabbage slaw mix
½ tablespoon chopped green onion
1 tablespoon Malaysian spicy ketchup
mayonnaise mixed with honey 1:1, optional
  • In a small skillet, heat ½ tablespoon butter and fry both slices of bread only on one side. Set aside; keep warm.
  • Mix egg, salt, cabbage slaw mix, and green onion.
  • Add the other half tablespoon of butter on the same skillet then add the egg mixture. Cook on medium low heat, stirring, just until egg is set; takes less than a minute. Do not let it get brown and crusty.
  • Smear the untoasted side of bread slices with ketchup/sos cili. Fill with egg mixture. Wrap the bottom of the sandwich with waxed paper. Drizzle honey mayo on top if desired. Enjoy!

April 4, 2020

Coffee Butter Spread

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If food blogs are to be believed, it's the Japanese who "invented" coffee butter spread. I wanted to try it ASAP when I saw it on an online food article. There are teeny tiny jars at the grocery stores but they have corn syrup and the usual unpronounceable preservatives. The easy to prepare recipes available online are similar to each other and those who made it at home seem to love it. Well, who doesn't like sweet coffee butter on toast while drinking a mug of morning espresso?

I always have a 2-ounce jar of Ferrara instant espresso that I use exclusively for baking and cooking. I get it from either Harris Teeter or Wegmans for less than $4.00. It's very dark, strong, and has good coffee flavor. It's better for baking and making candies than the King Arthur coffee powder IMHO.


The spread is actually just a thicker caramel sauce flavored with coffee. It's easy to cook and there are only 4 ingredients: sugar, salted butter, heavy cream, and espresso powder. I only used ¾ cup sugar but you may increase to 1 cup for a sweeter spread if preferred.

Coffee Butter Spread
½ cup heavy whipping cream
1 tablespoon espresso powder
12 tablespoons sugar
8 tablespoons salted butter at room temperature
  • Heat heavy cream in the microwave until almost boiling. Stir in coffee granules until dissolved completely. Cover with plastic wrap to keep warm; set aside. 
  • Place sugar in a heavy medium stainless steel saucepan. Turn heat to medium low and let sugar caramelize to medium brown, stirring with a wooden spoon to prevent burning and uneven browning. Stir in butter 1 tablespoon at a time. It will bubble so be careful. Stir until butter is fully incorporated. Slowly add warm cream and coffee mixture. Continue cooking over low heat for about 2 minutes while constantly stirring.
  • Transfer into a measuring cup; let cool completely. Once cool, stir vigorously with a rubber spatula or with a hand mixer. Transfer into a sterilized jar and keep in the refrigerator until ready to use. 

January 2, 2020

Honey Layer Cake

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I saw on YouTube someone making Russian Honey Cake. The cake looks delicious but preparation is tedious. I like the idea of the cake and decided to make it but with an easier recipe and also lower carb. Layering almond flour pancakes and slightly tart and sweet whipped cream was the answer. The cake, although not as light as chiffon cake, is delicious and moist and I really love the flavor of the burnt honey. I will make a proper burnt honey cake for sure.

March 25, 2019

Seville (Sour) Orange Marmalade

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Sour oranges or Seville oranges have been appearing in the Korean grocery stored for many years already but I ignored them not knowing they are the sour or bitter or Seville oranges that are best for marmalade. I only found out this variety when I went to visit my daughter in Savannah, GA. She has a "mystery" sour orange tree on her backyard. I brought home 2 fruits when they were still green. I looked online for similar oranges and discovered they are actually Seville/bitter/sour oranges when I sliced the fruits. They have lots and lots of pips which are rich in pectin that helps in the setting/thickening of orange marmalade without store-bought pectin. The sour juice has a very pleasant smell and mild flavor.

 
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