So, last week, this happened:
Which something, you might ask. Well, I did blog about it too. This something:
That word UMAI (DELICIOUS) did the job of making me decide to cook this up. I mean, after all, if a Frenchie is able to cook Okonomiyaki, there is no reason why a Malaysian bloke cannot do it, right? Even if the Malaysian is Lazy Man.
By the way, if you did not watch the video, according to the Frenchie, Okonomiyaki’s definition is as follows. Okonomi = whatever you want, yaki = grilled. So Okonomiyaki = whatever you want, grilled.
So, here goes…
- Half cup of flour. I use organic wholemeal wheat flour because I’m health conscious.
- Some water. No fixed amount, you need just enough to turn the flour mixture into a thick-ish batter.
- A quarter of a cabbage.
- 1 x egg.
- 2 x bacon strips.
- Salt, pepper, olive oil.
1. Finely slice and chop up cabbage and set aside. Cut the bacon strips into shorter pieces and set aside.
6. Fry for 5 minutes, and then flip to the other side and fry for another 5 minutes.
7. Fuck fuck fuck! I overlooked the fact that to qualify the dish as an authentic Okonomiyaki, we need 3 key ingredients as topping. All of which I forgot to buy!
- Okonomiyaki sauce. You can actually make this yourself by mixing Worcestershire sauce with ketchup, but I don’t have those too.
- Aonori. Seaweed flakes.
- Katsuobuchi. Dried and fermented skipjack tuna flakes.
So, instead of Japanese Okonomiyaki, I can only end up having Malaysian Okonomiyaki…
Instead of saying “Umai!”, I have to now say “Sedap!” or “Hou sik!” or “Ho jiak!”… Well they did taste quite well to be honest 🙄