But my IMBB entry won't have anything to do with baking. In fact, I was checking out recipes and thinking about what I should cook up but eventually decided to just come up with something of my own. I literally just rummaged through my fridge and cupboards for ingredients I could use and just 'invented' this dish as I went along. It's pretty fun. Well I won't reveal the end product just yet. So just follow me through the steps:
Get some tuna (1 can, about 180g) and drain the brine. Boil two eggs till cooked. Chop some scallions and some cooked corn. I boiled my corn whole and took out the kernels with a knife. Alternatively, you can get some frozen ones from the supermart. Include some cheese too.
Put all the ingredients in a bowl and mash them up nice and good. Next, add some sour cream to the mixture and a little mayonnaise. This is to ensure it combines well. Add a dash of pepper and ground oregano if you like. This recipe is free and easy, so please just add your favourite seasonings or spices. Anything goes! Once you have your 'mixture', set aside.
Now, it's time to make some crepes. These are different from normal crepes. This one is made mostly of rice flour. So thus, you end up with rice crepes. Get a cup of rice flour and mix it with 4 tsp all purpose flour and 1/4 tsp salt. In another bowl, mix 3 eggs, 1 and a half cup of water and 1 tsp vegetable oil. Let it stand for about half hour.
Grease an 8-inch (20cm) nonstick skillet and heat over medium heat. Now get your mixture and sitr well. Pour some batter into the pan for each crepe, about 1/4 cup (50ml) and let it cook for a minute or two. You will know when it's ready when the top is try. Now stack your rice crepes on a plate and cover with a damp tea towel.
Once you're done making the crepes, get your mixture and put some on your crepe. and wrap it up nice and good like this:
tadah! Okay, you can't see much colour from here, but wait till I cut it into half:
Rice crepes with egg and tuna stuffing
... and there you have it. A tasty treat that you can bring with you when you're on the go! These are so easy to make. Rice crepes stuffed with tuna, egg, cheese and corn. A brilliant combination.
I really love crepes and of course, we all know crepes need eggs. I got this simple recipe for the rice crepes from Food Network. What was interesting is that they named it Singapore rice crepes. Now how cool is that? I'm from Singapore but I've never ever heard of rice crepes. They taste like the skins used for Nonya Popiah though. Anyway like I said, eggs are crucial, especially when making crepes, pancakes, cakes, and all. I won't know what to do if chickens/ducks stopped producing eggs! nightmare. and we won't have meringue or creme brulee!
All righty, I'm sure you all know how much I love eggs now don't you? Well I'm really glad this impromptu recipe of mine worked out. My sis loved it so much that she ate two whole rolls all by herself! I will definitely make them again next time.
4 comments:
*clap, clap!* that is so super inventive of you.
I like this style of cooking - grab whatever's in the fridge and invent your own dish. Sounds good!
Very nice crepes indeed! Are they similar to popiah skins?
boo_licious: don't you just love the mystery of how the dish will turn out? it's thrilling and exciting at the same time
eatzycath: ya, so do i... it's pretty fun! sometimes following recipes can be too boring
galinusa: yes i loved how the crepes turned out. hmmm popiah skins are much thinner though. these crepes were softer in texture. but maybe it's because I put more flour (i added 4 tbsp normal flour instead of 4 tsp, read recipe wrongly =P )
Post a Comment