My first savoury recipe: Jjajang Tteokbokki! (or  짜장 떡볶이 for those that can read Korean ^ ^ /)

Inspired by Aeri's Kitchen and using the remaining vegetables in the fridge, I was able to whip this up in less than an hour. =D

Ingredients
- 1.5 cups of brown rice ddeokbokki (Korean rice cakes) *
- 4 - 4.5 tbsp jjajang sauce
- 1.5 tbsp minced garlic
- 1 stalk long green onion, chopped
- 1 package (200g) frozen scallops, defrosted *
- 1 cup frozen vegetables, defrosted (opt.)
- 4 medium carrots, diced
- 3 cups of broccoli, cut into florets and separated from stalk pieces
- 2 tbsp cornstarch
- 5-6 cups water

Directions:
1) Steam carrots and broccoli until slightly cooked. They should have changed colour slightly but not become so soft that they can easily be pierced.
2) Mix jjajang sauce with 2 cups of water. Combine well.
3) Heat one tbsp of vegetable/canola oil in a pot on medium-high. Combine green onion and garlic, and pan fry until fragrant (about 3 mins). Be careful not to burn the garlic.
4) Add in ddeokbokki, vegetables, scallops and diluted jjajang sauce. Slowly stir in 2 cups of water.
5) Mix cornstarch with remaining water and pour into jjajang broth.
6) Distribute sauce evenly among vegetables and ddeokbokki.
7) Cook until vegetables are soft and ddeokbokki is still semi-firm.
8) Remove from heat immediately and cover until ready to serve.

Makes 25 servings.

Notes
- To make this recipe to be vegan/vegetarian, omit the scallops. 
- To lower the number of carbs, substitute ddeokbokki with "cauliflower rice".

Nutrition:
(Per serving)

Calories: 47.6
Fat:  0.6 g
     Saturated: 0.0 g
Cholestrol: 2.6 mg
Sodium:  64.8 mg
Potassium: 66.6 mg
Carbohydrates: 8.3 g
     Fibre:  0.7 g
     Sugars:  1.0 g
Protein:  2.4 g
-----------------------------------
Vitamin A: 46.5%
Vitamin C: 18.4 %

This is some crazy stuff. Are you ready for it?

*DRUMROLLLLLLLL*

Salted Mocha Bread Pudding for Coconut Lovers!

A truly indulgent and satisfying dessert, this new take on classic (and might i add: overly sweet) bread pudding) is a combination of cold bagels and apples submerged in a salted mocha coconut milk custard sauce and topped with a sprinkle of perfectly toasted coconut flakes. Mmmmmmmmm~

If that doesn't already sound crazy awesome by now, then I'm sure a visual presentation of the specimen will persuade you of its delectableness.

Ingredients
< Salted Mocha Custard Sauce >
- 1 can coconut milk (14 oz.)
- 6 tbsp sweetened condensed milk *

- 1.5  tsp sea salt
- 1 tbsp coffee granules
- 2 tbsp unsweetened cocoa powder
- 1.5 - 2 cups water

< Bread Pudding >
- 1 3/4 cold bagels, cut into 1-inch chunks
- 2 small apples, peeled and chopped into 1-inch pieces (I used Red Gala apples)
- 3-4 cups water
- 2 tbsp sweetened flaked coconut
- 4 tbsp psyllium husk (opt.)

Directions:
1) Combine all ingredients for the custard sauce except for the coffee granules.
2) Dissolve coffee granules in hot water and add to the mixture.
3) Combine well. Add water to thin out the mixture. Mix well once again.
4) Allow to set in the fridge overnight.
5) Once set, it should become a pudding-like consistency. (At this point you can choose to set some
aside as a fruit dip, which I did! I used 3/4 of the mixture for making the custard sauce.)
6) Preheat the over to 375 F.
7) Combine bagel chunks and apple pieces a shallow dish.
8) Mix 3 tbsp of the custard with 1.5 - 2 cups of water and 2 tbsp of psyllium husk (if using).
9) Pour evenly over bagel and apple pieces. Repeat until all the custard has been used up.
10) Bake for 17 - 20 minutes. Let it cool to room temperature.
11) Enjoy it served warm or chilled!

Makes 10 servings.

Notes
To make this recipe to be vegan:
- Switch up the sweetened condensed milk for maple syrup or agave.
- I used Country Harvest's Oat & Honey bagels for this recipe as that was the only type of stale bread left
in our house. But feel free to use whatever type of bread you prefer - you may also want to substitute cornbread
for improved texture.

Nutrition:
(Per serving)

Calories: 175.0
Fat:  7.8 g
     Saturated: 5.3 g
Cholestrol: 3.0 mg
Sodium:  399.2 mg
Potassium: 70.5 mg
Carbohydrates: 21.7 g
     Fibre:  5.9 g
     Sugars:  13.0 g
Protein:  3.4 g
-----------------------------------
Calcium: 5.3 %
Iron: 8.2 %
Zinc: 3.5 %