Tag: snack
One Pan Egg Toast Sandwich
One Pan Egg Toast Sandwich
While you can find a million different versions of egg sandwiches all over the world, this particular technique has gained popularity in Korea. There are countless fillings that you can put in the eggs sandwich: cheese and strawberry jam, spinach and feta, ham or bacon and swiss cheese, etc. Get creative. There is no wrong.Melt butter in a large nonstick skillet. Pour in the beaten eggs. Take a wide slice of bread. Cut that in half vertically. Dip a side of each half in the eggs and place next to each other, dipped side up. Let the eggs firm up for 60-90 seconds. Flip the eggs and bread over. Take a spatula and fold the egg that hangs over the sides of the bread inward. Then add your fillings. Fold it over. And you’re done.
Servings: 1
Ingredients
- 2 large eggs beaten
- salt and pepper
- 1 tbsp butter
- 1 piece bread cut in half
Filling Ideas
- cheddar cheese and strawberry jam
- spinach and feta
- bacon or ham and swiss cheese
- chorizo and potatoes
- crab, cream cheese, and asparagus
Instructions
Korean Style Cheese and Strawberry Jam
- Season the beaten eggs with salt and pepper.
- Melt the butter in a nonstick egg pan over medium heat. Pour in the beaten eggs. Dip each half of the bread slice in the wet eggs. Place wet side up next to each other. Let the eggs firm up for 60-90 seconds.
- Flip the eggs and bread over.
- Fold up each side of the overlapping eggs into the bread. Add cheddar cheese and strawberry jam.
- Fold the sandwich over.
Spinach and Feta
- Mix in 2 tbsp of chopped spinach with the beaten eggs. Melt the butter in a nonstick egg pan over medium heat. Pour in the beaten eggs. Dip each half of the bread slice in the wet eggs. Place wet side up next to each other. Let the eggs firm up for 60-90 seconds.
- Flip the eggs and bread over. Fold up each side of the overlapping eggs into the bread. Add feta cheese.
- Fold the sandwich over.
Steamed Dumplings in Chili Oil
Steamed Dumplings in Chili Oil
In the continuation of stripping the lining of my insides, I made these simple pork and shrimp dumplings drowned in chili oil. These dumplings are so addictive, I recommend making a double batch and freezing them down, storing in a freezer bag so you can make these anytime. They only take 10 minutes to steam. These dumplings can also be boiled, only taking 5-6 minutes.
Equipment
- steamer basket
Ingredients
Pork and Shrimp Dumplings
- 1/2 lb shrimp peeled and deveined, finely chopped
- 1/2 lb ground pork
- 1 tbsp soy sauce
- 1 tbsp shaoxing cooking wine
- 1 tbsp sesame oil
- 1/2 tbsp cornstarch
- 2 tsp garlic minced
- 2 tsp ginger minced
- 2 green onions finely chopped
- 1/4 tsp sugar
- 1/4 tsp back pepper
- wonton wrappers
Chili Oil Sauce
- 2 tbsp chili oil
- 1 tbsp black vinegar
- 1 tbsp light soy sauce
- 1/2 tbsp sugar
Garnish
- cilantro chopped
- sesame seeds
Instructions
- Combine all of the dumpling ingredients.
- Mix thoroughly.
- Add a tsp of the dumpling filling to the center of a square wonton wrapper.
- Fold up the corners and give it a tight pinch. Use water to help seal.
- You should yield about 3 dozen dumplings.
- Line a steamer basket with parchment paper. Place dumplings in the steamer in a single layer. Steam for 10 minutes.
- While the dumplings are steaming, mix together the chili oil sauce ingredients.
- Cover the dumplings in the chili oil sauce. Garnish with cilantro and sesame seeds.
Candied Cinnamon Peanuts
Candied Cinnamon Peanuts
I’m a huge fan of candied nuts, but they are kind of expensive for good quality. These candied cinnamon peanuts cost a fraction of the price. 2 quarts of the candied peanuts cost about $5 to make. You can easily pay $20 for that much. Candied peanuts (also known as groundnut sweet), are a popular street food snack all over West Africa. The candied peanuts are typically made with just 3 ingredients: peanuts, water, and sugar. This recipe has a few extra ingredients such as cinnamon, nutmeg, cayenne, and vanilla to enhance the flavor.While the price and taste is right, you will have to work for it. Roasting is easy. But after that, you will have to constantly stir the peanuts for 25 minutes in the sugar water mix. It feels like forever…forever…forever…At some point, you will think that you have done something wrong. The peanuts are in this carmelly sugar syrup all stuck together and it’s not going away. But then it does. You have to keep stirring to avoid burning. The sugar eventually crystallizes. Once you pour them on a baking sheet, they all break apart. Now is the time to salt them. Let them cool. Then try not to overfill your mouth with these nuts.Try this recipe with cashews, almonds, pecans, or walnuts.
Ingredients
- 4 cups shelled peanuts
- 1 1/3 cup water
- 1 1/3 cup white sugar
- 2/3 cup brown sugar
- 3 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp vanilla
- 1/2 tsp cayenne pepper
- 1 tbsp salt
Instructions
- Preheat the oven to 325 degrees. Place the peanuts in a single layer on a baking sheet. Roast for 15 minutes, stirring and rotating the pan half way through to have even roasting.
- Let cool.
- Place the water in a wide skillet. Bring to a boil. Stir in the white and brown sugar, cinnamon, nutmeg, vanilla, and cayenne pepper.
- Stir in the peanuts.
- Over high heat, constantly stir the peanuts for 20-25 minutes until all of the moisture is gone and the sugar crystallizes. Make sure to keep stirring so the sugar doesn’t burn.
- Put back on the baking sheet. Season with salt while still hot. Least cool before eating.
