Cheddar Jalapeños Waffle Corndogs

Growing up in Hong Kong, I was never exposed to American "football" and football to me was "soccer". I also only had British schooling up until college, so I played a lot of British sports like squash, cricket, rugby and netball. Netball is this all girls game played in skirts and it's like basketball without dribbling. I'm not even sure why it's a sport! It's more of an excuse to watch girls jump around in skirts... :\ I was also highly uncoordinated in my teens and was never into sports back then. It all changed when I went off to college and decided to lose my freshman 15 (lol, more like 20). Now, I love running, playing tennis, and in fact, I was in my women's college rugby team for 2 years!

I wish I understood American football though. People around me are so pumped about game day, whereas, I'm more pumped about game day eats! This waffle corndog creation is from my love of waffles, mini corn dogs and all food on sticks! They are super easy to make and easy to eat too. Hope you guys enjoy it!

Also...who's playing this weekend?

Cheddar Jalapeños Waffle Corndogs 

makes 8-10 waffle corndogs

1/2 cup cornmeal
1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tbsp sugar
1 tsp paprika
1/4 tsp salt
1/2 cup buttermilk
2 tbsp vegetable oil
1 egg, beaten
2/3 cup sharp cheddar, shredded
2 jalapeños, seeded and coarsely diced
5 hot dog
butter

1. Mix the dry ingredients in a medium sized bowl: from cornmeal to salt. In a small bowl, whisk together buttermilk, veggie oil and egg. Mix dry and wet ingredients together 
2. Fold in shredded cheese and jalapeños. Cut your hot dogs in half length-wise and pat dry with a kitchen towel. Poke a skewer into the cut dogs. Unless you have a pretty deep set waffle iron (but I couldn't fit mine in)
3. Heat up your waffle iron and when it's ready, lather butter on the iron surface. Place two dogs in each iron square. My square waffle iron has 4x4 raised parts, so I placed the dogs in the trough between the 1st and 2nd and the 3rd and 4th, with the skewers sticking outside
4. Scoop the cornbread batter so that it generously covers the dogs. Close iron and cook until lightly brown and crispy outside. It will take longer than your usual waffles
5. Cut waffle in half and serve with ketchup and dijon mustard!

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Bulgogi Kimchi-jeon Waffle Sandwich - 불고기 김치전 와플 샌드위치

While growing up, my mum, being the ultimate Korean tiger mum, tells me before any exam that that exam was going to be the most important exam of my life. In primary school, my mum said my 6th grade scholastic exam was probably going to be life-defining. Then, I hit secondary school and she said my GCSEs (some British exam) were going to be life-changing. And before I went off to college, she said my IB diploma exam was going to be a matter of life and death...  Now, I'm in med school and in the midst of studying for what is probably the most important exam of my life. Haha lol, I think I'm turning into mum.

Anyway, what I'm trying to say is that my upcoming exam is going to suck up a lot of time, so I will be taking blogging hiatus. I guess I could have started with that, so you didn't have to read all the junk above. #Sorrynotsorry, also #notsorryforthehastag!  I will be keeping my instagram alive though, because I am severely insta-obsessed. Only some mind-blowing, turn-water-into-wine miracle of an exam can stop me from instagramming.  Come find me there! (Did I put enough links? :P)

But for now, I leave you with this behemoth of a sandwich... until next time!

Bulgogi Kimchi-jeon Waffle Sandwich - 불고기 김치전 와플 샌드위치 

makes 2 waffle sandwiches

1.5 cup Korean pancake/jeon flour mix

3/4 cup water

1/2 cup kimchi, chopped into bits

3 tbsp kimchi juice
1/4 cup green onion, chopped

2-3 tbsp vegetable oil

Your favorite bulgogi recipe - click for details

1 lb rib eye, sliced thinly
1 asian pear
1/2 onion
3-4 cloves garlic
5 tbsp soysauce
3 tbsp mirin or cooking wine
1 tbsp sugar
1/2 tbsp sesame oil
1 tsp pepper

2 fried eggs

handful of baby kale and chard

1. In a large bowl, mix together Korean pancake flour and water. Add and mix in chopped kimchi, green onions, kimchi juice and oil
2. Preheat your waffle iron, grease with a little veg oil and make waffles like you would normally do. Cook your bulgogi and fry your eggs in the meantime.
3. To assemble: place 1 waffle down on a plate. Stack bulgogi, kale and a fried egg. Top with another kimchi waffle and eat it while it's hot

Note: If preparing a batch, you can easily double the waffle batter. ****Cool on wired racks because condensation at the bottom will make the waffle go soggy!!

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Kimchi Fried Rice Waffles

This is a quick post before I get back to studying! We are currently learning about how the kidney functions and these organs cannot get anymore interesting...uh naahhtt. The only thing I've learned so far is that I have a drinking problem. As in I drink too much water (please... what else would I drink?). And if you see blood in your pee, it's time you paid a visit to your doctor!

Yay, I'm finally posting about something other than sweets and desserts today! I just have a wicked sweet tooth and probably a lot of cavities :(. I can happily eat ice-cream for dinner, I dream of eating donuts while I'm eating my salad and you'll probably find a muffin stuffed in my bra on any given day.

Soo anyway, I decided to waffle my rice one day, because I think I saw it on my instagram or something. But, waffling makes the rice super crispy on the outside, like that burnt rice you find on the bottom of a hot stone pot (called noo-roong-ji 누룽지). Yum, it's so chewy and fragrant! I just got a waffle maker so I'm excited to use it. Although, my mum is probably going to kill me for buying another kitchen appliance... eek!

Waffle Kimchi Fried rice

makes 2 large waffles

1 cup kimchi chopped into bits (use cabbage kimchi centers and not the leaves)
1/4 cup kimchi juice

3 cloves of garlic, minced

1/2 small onion, chopped finely

1/2 jalapeño, chopped finely

1-2 tbsp gochujang/Korean chili paste (according to taste)

3 tsp sesame oil

2-3 cups day-old rice, cold
sesame seed, dried nori, green onion (optional)
fried egg

1. Fry garlic until fragrant, add onions and jalapeño and let it sweat a little (~2 mins)
2. Add kimchi and saute until softened (2-3 mins). Add gochujang and mix until homogenous
3. Add cold rice and break it up thoroughly. Drizzle in kimchi juice
4. Saute and toss frequently for 5 mins. Adding sesame oil and a handful of chopped green onion at the last minute (you want your rice to be a little more dry than usual - for waffling)
5. Let it cool or stick it in the fridge for a while (skipping this step is fine but waffles are more to fall apart)
6. Preheat waffle machine. I don't have fancy one so it is all 1 heat setting. Stuff the machine with more kimchi fried rice waffle "batter" than usual. You will squish it all down and the outside will crisp up. I kept it in my waffle maker for 3-4 minutes.
7. Enjoy with a fried egg on top! 

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