Differences of batter between cake, brownies, muffins, pancakes and everything in between.

With or without eggs, using gluten free flour or not-cake, muffins, pancakes and brownies and similar baked products are called "QUICK breads" by the baking academia.

Cake (including cupcakes and sheet cakes)

More liquid like water, milk, coconut water and anything edible liquid. Use any kind of flour.

Muffins

Same batter as cake but muffins are for breakfast or snacking therefore adding fruits and nuts, and using flour with higher protein content.

Brownies and Blondies...

Are basically cookies. NO liquids at all unless you want them cake-y. Then add 2 tablespoons to a MAXIMUM of 1/8 cup of water, milk, etc.

Pancakes, hotcakes, flapjacks...

Ingredients are the same as cake or muffins but pancake batter needs to spread like water to get that round disc yummy shape. Therefore?...

Happy New Year folks and have a great time cooking! 🥰

Cream Cheese Topping and Almond Croissant Blondie

AI said it's not possible to add flour and leavening to cream cheese, that it can not be done but I did. 

Below recipe, I used it to top my "Almond Croissant Blondie bars".  

Note:If not adding flour to the cream cheese mixture, omit the leavening agents.

1 block cream cheese

3 c powdered sugar

1/2 c AP or Bread flour (optional)

2 Eggs 

2 tsp Baking powder (optional)

1 tsp B soda (optional)

2 tsps flavoring extract like almond or vanilla, etc 

* 1/2 c slivered or crushed almonds. 

* 1/3 c powdered sugar

Mix and stir until smooth except last 2 * ingredients. Set aside.

Almond Croissant Blondie bars:

1 Yellow or white or butter cake mix

3/4 c AP or bread flour (optional)

1/4 c milk or almond milk or water (Don't add if you're not adding the flour) 

1 stick plus 1/2 stick of melted butter or 3/4 c neutral cooking oil.

2 lg eggs

1 t B powder (Don't add if 

1 t almond extract

In a large bowl, mix and stir everything until smooth. Spread equally in a 9 x 13 oiled, baking pan.

Spread the cream cheese topping equally on the batter. Sprinkle the almonds. 

Bake for 25 to 30 minutes in a preheated oven at 350°F. 

Let it cool for 20 minutes before cutting into bars.

easy mushroom chicken ala panda express

Ingredients:

1 lb small cut up chicken breast or thighs

for the chicken marinade

3 t ginger paste or 1 T finely chopped ginger root

4 T soy sauce

2 t garlic paste or 3 cloves finely chopped garlic

3 T cornstarch

2 T sugar

3 T apple cider vinegar

for the dish

3 T vegetable oil

2 t cracked black pepper

3 c sliced mushrooms

2 zucchinis, sliced

3 t sesame oil

Instructions/procedure

place all marinade ingredients in a medium bowl. Stir until well blended. Throw in the cut up chicken. Using your clean hands, mix chicken with the marinade. Set aside for 30 minutes.

transfer chicken to a small bowl. if there's marinade, save it.

preheat cooking oil under medium heat. 2 minutes

when oil starts to smoke, throw in the cracked black pepper and chicken.

stir fry chicken very quickly. you might want to turn on heat to medium high this time. 

when the liquid disappears, add the vegetables. 

stir fry chicken and vegetables over high heat. 

Pandan Cheese Flan Cake / Pandan Cake with Caramel Cheese Custard Pudding

This is not my recipe. I just want it posted in English because it's in Indonesian. For the procedure on how to make this cake, click this youtube video. 

Caramel Ingredients:

- 140g sugar

Cheese custard ingredients:

• 3 eggs
• 75g sugar
• vanilla paste 1 tsp
• cream cheese / cheese spread 170gr
• 300ml milk

Pandan cake ingredients:

- 3 eggs

- 130g sugar

- sp / ovalet half tsp (emulsifier)

- medium pro wheat flour 150gr

- baking powder half a tsp

- UHT milk 65ml

- pandan paste 1 tsp

- 75ml vegetable oil

Recipe & video courtesy to #cookingwithHel

My version of the Speculaas. A 2023 recipe.

Why you should make this: it's crackled and crispy outside and chewy moist inside. It is as good as your favorite ginger spice cookies from Europe. I used powdered Mace since that's what I have instead of nutmeg. These are hand size cookies, at least 3" in diameter because I used a 1/4 measuring cup . You can make it smaller using a 1/8 cup scoop or 1 oz. 

Ingredients:

1 c butter

 
1 c dark brown sugar
1/2 c white sugar
1 large egg
1 egg yolk

2-1/3 c All purpose flour
1 t table salt
1/4 t b powder
1 t b soda
5 t ginger powder
1/4 t cinnamon powder
1/4 t granulated cloves
1/4 t cardamom powder
1/4 t powdered black pepper
1/4 t powdered Mace

1/2 c sanding sugar

Procedure:

1. Preheat oven to 350 degrees Fahrenheit. Line your cookie trays with parchment paper and set aside.
2. In a small saucepan, melt and brown the butter on medium low heat. 
3. Set aside to cool completely at room temperature.
4. Combine all dry ingredients in a large bowl except sugars.
5. Pour cooled melted butter on the dry ingredients and stir.
6. Combine well. Use your fingers if you wish. 
7. Using a 1/4 measuring cup, scoop and compact batter then tap on the prepared cookie tray 2" apart. 
8. Repeat process until all the batter are on the tray. You can also save some batter, keep refrigerated and bake at another time.
9. Sprinkle with sanding sugar before baking for 12 minutes.
10. Transfer on a cooling rack to cool.                                                                                                                                                                                                                                                                                         

Beef and pork lumpia with sweet and sour sauce (photos only and recipe link)

Copycat Picazzos™' Berry-licious Salad. It's an Arizona thing!

Picazzos™ is an organic Italian-American restaurant based and scattered in Arizona.

Their Berry-licious Salad is the most refreshing salad I have had in my lifetime. I can eat it everyday-like how I drink my water. Well that's the nearest metaphor I can come up to.  

 

Serves 4

Ingredients:

6 large strawberries, each sliced in fours

1 package (6 oz.) mixed greens

Half of 10 oz. package of tender spinach

1/2-2/3 cup crumbled feta cheese

1/2-2/3 c candied or glazed walnuts 

1/2 c (more or less) Raspberry vinaigrette in the produce section

Procedure:

In a large bowl, combine mixed greens and spinach then wash with cold water. Drain well and let it sit on a clean kitchen towel to absorb more wetness.  

Transfer in a large serving bowl. Pour raspberry vinaigrette and combine using a salad tong or large spoon. 

Scatter the sliced strawberries, glazed walnuts and crumbled feta cheese on top of the greens.  

Serve in individual salad bowls or plate.

DISCLAIMER: I am in no way associated with Picazzos™ or anyone working for Picazzos. This recipe is not the official recipe of the said establishment.  

Pineapple Fried Rice with Chicken and Shrimp

I highly recommend the mom & pop/sit-down Thai restaurant where I live for most of their Thai offerings. Chicken Pineapple Fried Rice is one of my NEW favorite (there). It has varying flavors as you munch on a forkful of it.

Here's a recipe I have been making at home since I first had it in Seattle (at Tahn and Su; Burien, WA/2002). It's a staple in the house and someone's favorite.

They all taste the same wherever you go because the main ingredient is "yellow curry powder or paste". What I mean: it's NOT a pineapple fried rice without the curry powder. And well-it only taste better than the rest when the other uses fresh ingredients and the cook really puts his soul into making it-dish after dish after dish.

By the way, in some places they serve it with a couple slice of cucumber and tomato, a sprig of cilantro or mixed in. Sometimes the tomato is added in the fried rice. Either-way, it's all good!

Note to self: don't forget them sprinkled roasted cashews on top before the photo shoot!

Equipment: 1 Medium wok or large frying pan (non-stick or not); 1 spatula

Ingredients:   

For 2 cups of cold, cooked (xtra long grain or long grain) rice:

3-5 T neutral cooking oil; NOT evoo or any olive oil
1 egg beaten slightly
3/4 c cooked chicken breast (from the deli; seasoned only with salt & pepper)
6 jumbo or colossal shelled, fresh shrimp. 8-10 if using smaller ones.

1/3 cup pineapple tidbits; drained well if canned
1/4 c raisins
1/2 c sweet onions, chopped
1 tsp chopped garlic
1 tomato cut lengthwise into fours (optional)

1 tsp salt
1 tsp cracked black pepper
1 T sugar
1 T curry powder (or less)
2 T soy sauce
1 t powdered cayenne pepper (more or less)

Garnish: roasted cashews.

Procedure: 

NOTE. It' is important that your wok/pan has been preheating on medium low while you prepare your ingredients. This only takes 10-15 minutes to cook.

NOTE 2: If using raw chicken, for 2 cups of rice: use 3/4 c of chicken breast, chop to desired size. Marinate for 30 mins to 1 hour with a pinch of salt, black pepper, 1 t soy sauce, 1 t sugar, 1 clove of chopped garlic. Pan fry with 2 T cooking oil until light brown. Set aside to cool at room temperature. Add to the rice mixture at #4.

1. In a large bowl, loosen cold, cooked rice with a fork or your hands.

2. Add cooked chicken, pineapple, raisins, onions, tomato and garlic to it. Just throw on top of the rice. Set aside.

3. Crank up heat to high for 30 seconds and add oil to preheat until almost smoky or rippling.

4. Be ready with a spatula and add the beaten eggs. Do not let it cook like an omelette so you have to continuously stir it; only takes few seconds. It should fluff up. Add shrimp. Keep tossing egg and shrimp until the shrimp are slightly pink. Throw in the rice and other ingredients in the bowl to the egg/shrimp mixture. Toss and stir for 1 minute. Add last 6 ingredients (seasonings); toss and stir like crazy (LOL) on HIGH heat.

5. Remove from heat when sweet onions and tomato are wilted. Stir in roasted cashews and enjoy while hot.

DISCLAIMER: This is my own recipe that I developed. I am NOT in any way affiliated or related to Chao Praya Thai restaurant and it's owners and employees.   

jalapeno (cole)slaw atchara

Inspired by a "Jalapeno Slaw" as a side for fish and chips by a brewery-restaurant. They make this  Southwest-style coleslaw, sweet-(lime)sour, no mayonnaise and added with jalapeno for some hot attitude.

When I first had it-I thought it tasted 100% like Atchara: a Filipino sweet-sour-garlicy condiment made of green (unripened) papaya. So I thought I'll make Atchara with cabbage, sayote (chayote) and singkamas (jicama). No green papaya where I live and honestly, it's a good new idea to use other ingredients.

For MOST Filipinos, my version below of this condiment is a big no-no even if they haven't tried it before.

I wish I can say this is "inspired by my mom's recipe" or that "this is her recipe". This is not one of those stories but I wish she wrote down her own recipe for her (green papaya) atchara. Lately, when I call her overseas, she's too old and weak to remember any of the past let alone a recipe for something she used to make everyday for a year or two and sell as a sideline income. 

Makes 8 cups:

Ingredients: 

Brine.

2 cups clear vinegar (preferably coconut water or apple cider)
1½ c granulated sugar
2" ginger; washed, peeled and thinly sliced
11 cloves garlic, peeled and smashed well
1 T whole peppercorns

Atchara-Jalapeno Coleslaw mix.

1 small cabbage, finely chopped = or at 6 cups
1 large chayote (sayote), finely shredded
1 large carrot, julienned
1 small jicama (singkamas), julienned = or at least 2/3 cup
1/2 c black raisins
1 large red bell pepper, cut into strips
1 red onion, remove skin and sliced lengthwise
3 green hot chili pepper, whole
2 t Iodized sea salt

1. Wash vegetables well (except garlic & onion). Let them sit in a sink or basin of cold water for at least 30 minutes. Rinse, drain and dry well.

2. Chop, grate or shred and slice vegetables accordingly. Set aside in individual containers/bowls. Make sure to drain any water sitting at the bottom of the each vegetable.

3. Let the first 5 ingredients boil in a medium sauce pot. When it starts to boil, lower heat to simmer for at least 20 minutes. Remove from heat and cool at room temperature.

4. Place all the prepared vegetables, raisins, red onion, hot green peppers and salt in a large mixing bowl. Combine well.

5. Pour the liquid mixture on the vegetable mixture. Mix well. Set aside and cover with a lid, plastic wrap or tin foil (anything airtight). Let it sit for 2 hours before transferring in an airtight jar or container. Refrigerate for 24 hours.

Enjoy as a condiment for your deep fried or grilled fish, chicken, pork, beef, etc. Great in a bun with meat or as a dressing for a salad!

Goldilocks® bakery inspired brownies from their bakebook©

If you are Filipino or just happen to know and have had some Goldilocks bakery products before, chances would be that you know what Goldilocks brownies are: fudgy and cake-y at the same time and using cashews for nut topping: yeah that's how I want my brownies to be.

In the United States, there are over almost 10 locations of this Filipino bakery-I can't even believe there's 2 in Canada! But most especially they are in the predominantly Filipino community of California. I have only been to the Las Vegas, NV location.

Disclaimer: I am in no way connected to Goldilocks or know anybody working in and for Goldilocks.

I have made this recipe several times since their Goldilocks bakebook© came out in 2011. The 2nd time I made it, I increased the cocoa to 2/3 c, which is originally 1/2 c, because it seems off and doesn't taste like the one's I was used to in the Philippines. Since then, I would use 2/3 cups of cocoa.

If you don't have glucose which is called for in the original recipe, use plain corn syrup as I did below.

Read my own version before trying it to avoid confusion since the original ingredients are stated in enclosed parenthesis.

Makes 18 bars using BOTH 2, 8 x 8 square cake pans OR 1 quarter size cake pan. Quarter size pans usually measures 1 x 9 x 13 or 1 x 9 ½ x 13.

Ingredients:

Cooking oil to lightly brush the baking pan/s
1 ¼ C flour
2/3 c unsweetened cocoa (supposed to be 1/2 c only)
1 t salt
1/2 t baking soda
1 ½ C granulated sugar
3 large eggs
1 t vanilla extract
2 ½ T water
6 T corn syrup (supposed to be glucose)
6 T unsalted butter, melted (supposed to be salted)
1/4 c corn oil
salted, roasted peanuts or cashews for topping (bakebook says just "nuts")

brownie glaze: 2 T corn syrup (supposed to be light corn syrup)
Pinch of crushed, coarse sea salt or sea salt flakes (optional)

Procedure:

Preheat oven to 350° F. Lightly brush your baking pan/s with cooking oil.Line with parchment paper and leave a half inch to hang on the sides; set aside.

In a bowl, sift the flour, cocoa, sugar, salt and baking soda 3 times.

In another bowl, stir the eggs, vanilla and water then beat at low speed for 1 minute.

Add the flour mixture and beat for 50 seconds at low speed (Supposed to be 1 minute.). Add glucose and mix at medium speed for 2 minutes.

Switch to low speed and add the butter and corn oil. Beat until fully incorporated 1 to 2 minutes.

Pour onto the prepared baking pan/s and sprinkle with salted roasted peanuts or cashews. Bake for 22-25 minutes or until toothpick inserted towards the bottom comes out clean.

Immediately brush with corn syrup. Sprinkle with sea salt.

Carefully lift brownies using parchment paper overhang and place on a wire rack to cool completely before slicing and serving. 

 

To support: paypal.me/ImeldaIJRefe

chicken + shrimp egg foo yong and black sauce

This is a regular in the house. (Can you consider once a month as regular?) Sometimes we buy them at our fave Chinese resto.

We ate this with store bought sweet and sour sauce as condiment. You can it with plain low-sodium soy sauce or ketchup too. 

Note: you might want to take a shower again afterwards. For some reason this dish makes you smell like egg foo yong all day long (lolol).

The print button is always on the top right of this post. Thank you much! 

 

Makes 6 large (5" diameter) egg foo yong patties.

Ingredients:  

Black (or brown) Sauce:

2 cups water or low sodium chicken broth
if using water, add 1 cube of chicken bouillon or 1 teaspoon chicken seasoning
1/2 c hoisin sauce
1/4 c vinegar
1/4 c soy sauce
4 T cornstarch
1 t salt
1 t cracked black pepper

Whisk and simmer to a thick sauce. It should be almost black or dark brown when done.  

Egg foo yong:  

10 eggs

¼ c milk

¼ c oil

1 c chopped cooked shrimp, drained or blotted on paper towel

1 c cooked chicken breast, chopped (or cubed ham)

1 4 oz can of sliced mushroom; drained well and chopped

½ c finely chopped celery

½ c green peas; thawed, drained well

1/2 c chopped onion

1 bunch green onions, finely chopped (2/3-1 C)

4 cloves garlic, finely chopped (3 t)

4 T soy sauce

2 t salt

½ t cracked black pepper

1/3 c flour

1 t baking powder

½ t baking soda

½ c of cooking oil (2 T each patties)

Mix dry ingredients (last 5 ingredients) in a small bowl; set aside.

In a large bowl, whisk eggs, milk, oil and soy sauce; add the dry ingredients to the wet and whisk again until thoroughly combined.

Add the chicken, shrimp and vegetables and stir until well incorporated.  Set aside and let it rest for 15 minutes.

To cook, YOU WILL NEED: 

1. Non-stick skillet/pan (regular frying pan is okay but pre-heat pan and oil well; medium high for 8 minutes) 

2. Spider strainer/skimmer (substitute w/ slotted serving spoon)

3. Gravy ladle (subs. w/ tablespoon)

4. A lid to cover the egg foo yong while cooking


Procedure:

Preheat non-stick skillet/pan on medium high for 5 minutes.

Add 2 T oil to the skillet and preheat for at least 3 minutes.

Stir the egg foo yong mixture then using the skimmer, scoop egg foo yong mixture excluding the liquid. Pour in the center of the skillet/pan. Immediately using the gravy ladle, scoop liquid mixture to the brim of the ladle and pour in the middle of the egg foo yong that is in the skillet.

Using a spatula, shove the liquid mixture spreading out and towards the egg foo yong. It is what holds the ingredients together.

Lower heat to medium and cover with lid. Cook one side for 2 minutes. Uncover and carefully flip to cook the other side for another 2 minutes, covered with lid.

Repeat procedure until all egg foo yong mixture is cooked. Stir before scooping to avoid the flour to settle at the bottom of the bowl.

You can also keep the mixture in the refrigerator, covered for 2 days if you do not wish to cook all of it.

Tavern Tots by Denver's Highland Tavern®

Ingredients:

2 large potatoes, peeled
1 T granulated garlic
1/2 t sea salt
1 T granulated onion
1/2 T soy sauce or tamari
2 eggs

Procedure:

Boil to simmer peeled potatoes. Remove from hot simmering water to cool to room temperature. shred/grate like "hash browns" consistency.

Mix granulated garlic, salt, gran. onion, cayenne pepper

Soy sauce or Tamari to beaten eggs

Form, freeze (or freeze and form) and deep fry 375° F

Sprinkle with sea salt. Enjoy with favorite dressing or dipping sauce.

seafood fry (scallops and jumbo shrimp)

Serves 2-3 people.

Ingredients:

2 cups scallops

2 cups jumbo shrimp

2 1/2 cups flour

1 t salt

1/2 t cracked black pepper

1/2 t smoked paprika (plain/regular is fine.)

2 cups panko bread crumbs

2 eggs beaten well

1/3 c milk
3-4 cups cooking oil (pref with high smoke point: corn, vegetable (soy based), peanut)

Thaw (if frozen), drain and dry well the seafood on a clean, kitchen laid on a tray. Set aside.

Prepare your dry and wet  ingredients:

Mix flour, salt, pepper, paprika in a large bowl.

In a medium bowl-combine eggs and milk.

Pour bread crumbs in another large bowl.

Set aside, 2 clean/dry serving plates or 2 medium trays.

Arrange the bowls with respective ingredients and empty plates/trays as follows from left to right facing you:

1st - the seafood

2nd - flour
3rd - empty dry plate/tray
4th - eggs/milk mixture
5th - bread crumbs
6th - empty plate/tray

Dredge the seafood in the flour using fingers to act as strainer.

Place each floured scallop and shrimp side by side to rest on the empty plate/tray.

Drop floured seafood in the egg/milk mixture 3-4 at a time. Remove from liquid using a fork making sure it is not dripping with the egg/milk mixture; drop on the bread crumbs.

Using your (dry hands and) fingers, coat with bread crumbs.

Set each breaded seafood on the last empty plate/tray.

Line a serving plate, large dining plate or medium tray with paper towel. Set aside. 

In a large saute pan or pot (heavy bottom; NOT non-stick), preheat oil until smoky or 'wavy-about 2-3 minutes. Have a slotted spoon or tong ready.

You will have to deep fry the shrimp first, then the scallops last.

Carefully drop 4 shrimps (if you used jumbo or extra large) at a time; deep fry until light brown or 30 seconds each side. Repeat until all shrimps are deep fried.

The scallops cooks less than 1 minute. Just make the outside light brown.

Enjoy with a squeeze of lime or lemon juice; dipped in your favorite cocktail/seafood sauce or tartar sauce.

 

To support: paypal.me/ImeldaIJRefe

cafe-style pumpkin muffins with rolled oats and pumpkin seeds

Pre-note: to skip my rant, the "print" button/link is always on the top, right side of the blog. Don't forget to click the "remove images" if you don't want to include the photos.

****************************************************

These are called "Rachel's pumpkin muffins" by the famous "Cafe Beaujolais" of  Mendocino city, CA. (No, I haven't been to that place. ) Since it's pumpkin season-I might as well jump on the bandwagon of food bloggers cooking and talking about "pumpkin" (But I really don't have to.)

I adapted the recipe from the cookbook (I bought in a garage sale!) but tweaked it a little bit by adding 1/4 c more of oil as Margaret Fox, the author, said "this was kinda dense".  I think due to that fact that it has more than 2 cups of flour. The recipe says "corn oil" but I used a cooking oil blend since that was what I had.

I wondered if she meant that it looks (and feels in the mouth) like a pound cake gone wrong that  when you slice a piece, both sides are smooth and partly uncooked (you know what I'm saying?) which meant it did not have enough baking soda or powder. Anyway, I went ahead and add that extra oil (optional) as if I know what I'm doing (tahaha). I also decorated these muffins by topping them with rolled oats and sunflower seeds-just because.

By the way, I also changed the way it was baked: instead of baking it at 350°, these muffins were baked at 400°. I just thought having 2 teaspoons of baking soda, these muffins need to 'rise' to its potential hence a really good hot oven will do it's job for the first 10 minutes.

They turned out pretty, pretty good!

Makes 12 muffins (NOT cupcake size)

Ingredients:

2 cups brown sugar
1 cup canola/vegetable/sunflower blend oil plus 1/4 c
4 eggs slightly beaten
1 can pumpkin puree
3 1/2 cups flour
2 t baking soda
1 t salt
1 t baking powder
1 t nutmeg
1 t allspice
1 t cinnamon
1/2 t powdered cloves
2/3 cup water
1/2 c chopped walnuts
1/2 c raisins
1/4 cup rolled oats (optional)
1/8 cup sunflower seeds (optional)

Procedure:

Preheat oven to 400° F. Line muffin pan with muffin cups or brush pan with oil and sprinkle each cavity with flour. Tap off flour, set aside.

Mix together sugar, oil, eggs and pumpkin. Set aside. In another bowl, sift together all dry ingredients, and add, a little at a time alternating with water to the pumpkin mixture. Using a rubber spatula or wooden spoon, combine after each addition. Do not overmix. Stir in walnuts and raisins. Do not overmix.

Fill cups 2/3 full. Bake for 10 minutes at 400° then lower oven heat to 375° and continue baking for 17-20 minutes or until a toothpick inserted all the way to the bottom of a muffin comes out clean.

egg fu yung sauce. brown gravy

Ingredients:

1/2 cup hoisin sauce
2/3 cup water
2 T corn starch
1/2 t grated fresh ginger or 1/4 t granulated/powdered ginger
3 T soy sauce
1/2 t salt
1/2 t cracked black pepper

Procedure:

Whisk water and cornstarch in a small bowl; set aside.

Place hoisin sauce, ginger, soy sauce, salt and pepper in a small sauce pan. Turn on stove to medium and heat up contents; add the water-cornstarch mixture. Whisk continuously to avoid curdling at the bottom of pan. 

Remove from heat when mixture has thickened.

Use immediately on egg fu yung. 

ham and shrimp egg fu yung

I have no stories for today about this dish other than that i am craving for it. my feet aches though but i am content. i know you don't give a crap but really-it's okay.

You know, i have no idea if this is what they call a "New York-style" or not. but if you make it, i swear it's the best egg fu yung you'll ever have in your life! hehe-yeah, i am partial to my own cooking.

This is a regular in the house. i can always go to my fave Chinese restaurant in town but i thought I'll make it today. Most of the ingredients were sitting here and there waiting to be used.

Because of the number of ingredients involved in making this dish, you'd think it's intimidating but really-it's so easy. it's kinda time consuming to make, lot's of chopping but if you're determined to have this in your mouth-then you can make it!

Makes 7, 2" (diameter) patties.

Ingredients: 

7 eggs
2 T milk
10 cooked medium shrimp, chopped; store-bought. Yes you can use fresh shrimp. Remove shell and blot on paper towel.
2/3 cup cubed ham (Cooked, chopped chicken is fine.)
1 medium onion, finely chopped
1 4 oz. canned, sliced mushrooms, drained well. You can use 2/3 cup thinly sliced fresh mushrooms.
1/3 cup finely chopped green onions or 1 bunch
1 cup bean sprout, rinsed and drained well
1/3 cup canned (drained) or frozen (thawed & drained) green peas
4 T water
2 T soy sauce
3/4 t salt
1/2 t cracked black pepper
At least a half cup of cooking oil  (2 T/2 patties)

NOTE: you can use all kinds of seafood and meats.

Procedure:

Read recipe; prepare ingredients

Place everything in a large bowl. Carefully whisk altogether until well combined; set aside.

Preheat large, flat frying pan on medium high, 1 minute. Pour 2 T of cooking oil and continue preheating, 3 minutes.

Using a 1/3 measuring cup-fill it with the egg fu yung mixture and pour mixture on the side of the preheated pan. Repeat on the other side.

Liquid ingredients will seep out of the dry ingredients towards the whole pan. Using a spatula, try to push it back towards each patty until the sides of each patties cooks thru.

Cover and cook for 1 minute; uncover and flip the other side; cover again to cook 1 minute or until ingredients are set and golden brown. Place on a paper-towel lined big plate.

Repeat until the mixture is cooked into 7 patties.