AuthorBiteSized
In a pot, bring the water to a boil, then add sugar, oyster sauce, and half the garlic. Simmer for a few minutes and mix in cornstarch mixture to thicken. Add remaining garlic, and toasted peanuts. Cook until thickened and set aside.
In a bowl, whisk together all the crepe wrapper ingredients except tinapa flakes until well combined. In a wide non-stick pan, brush a thin layer of oil and spread a thin layer of batter in the center. Sprinkle with tinapa powder.
Place a handful of shredded cabbage, napa cabbage, togue, carrots, and jicama on top of the batter, making sure to spread it in an even layer. Sprinkle more tinapa powder on top. Drizzle a little bit of batter over the vegetables and cover the pan and allow the vegetables to steam and wilt for a few minutes. Flip, cook for about another minute and remove from heat.
In another pan, saute onions and garlic in 2 tablespoons of oil for a few minutes. Add kamote, and baguio beans and cook for another minute. Add miki noodles, shrimp broth, soy sauce, fish sauce, and tinapa flakes. Mix and cook until dry. Add remaining oil, spread noodles and continue to cook to crisp up the bottom. Slide the vegetable crepe on top of the noodles. Remove from heat.
Crack the egg into the first hot plate or pan, slightly mixing the yolk and white together and a spreading to the same width as the okonomiyaki. Place okonomiyaki on top of the egg and allow to cook through. Transfer to a plate.
Drizzle sauce over okonomiyaki and top with more tinapa powder, shredded nori, crushed bihon, crushed chicharron, toasted peanuts, garlic, and spring onions.
Ingredients
Directions
In a pot, bring the water to a boil, then add sugar, oyster sauce, and half the garlic. Simmer for a few minutes and mix in cornstarch mixture to thicken. Add remaining garlic, and toasted peanuts. Cook until thickened and set aside.
In a bowl, whisk together all the crepe wrapper ingredients except tinapa flakes until well combined. In a wide non-stick pan, brush a thin layer of oil and spread a thin layer of batter in the center. Sprinkle with tinapa powder.
Place a handful of shredded cabbage, napa cabbage, togue, carrots, and jicama on top of the batter, making sure to spread it in an even layer. Sprinkle more tinapa powder on top. Drizzle a little bit of batter over the vegetables and cover the pan and allow the vegetables to steam and wilt for a few minutes. Flip, cook for about another minute and remove from heat.
In another pan, saute onions and garlic in 2 tablespoons of oil for a few minutes. Add kamote, and baguio beans and cook for another minute. Add miki noodles, shrimp broth, soy sauce, fish sauce, and tinapa flakes. Mix and cook until dry. Add remaining oil, spread noodles and continue to cook to crisp up the bottom. Slide the vegetable crepe on top of the noodles. Remove from heat.
Crack the egg into the first hot plate or pan, slightly mixing the yolk and white together and a spreading to the same width as the okonomiyaki. Place okonomiyaki on top of the egg and allow to cook through. Transfer to a plate.
Drizzle sauce over okonomiyaki and top with more tinapa powder, shredded nori, crushed bihon, crushed chicharron, toasted peanuts, garlic, and spring onions.
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