Finally, Saturday means that I get to sleep in and catch up on some rest. It also means that I get to spend plenty of time preparing some delicious food!

For brunch, I followed this recipe for some crepes, I prepared the batter with Baileys instead of Frangelico. After a few failed attempts of creating proper looking crepes, I figured out the trick was to take the pan off the element for a few seconds to let it cool off, then scoop the batter in the centre as quickly as possible and then  rotate the pan to spread the batter around. Lifting the pan off heat lets the pan cool off a little to prevent too much batter getting cooked in the centre, making it too thick in the centre.

Asparagus Crepe

Once I finished preparing all the crepes, I prepared them in two ways and two other ways the day after:

Asparagus & hollandaise sauce – Boiled white asparagus and hollandaise sauce
Dessert crepe – spreading some chocolate sauce in the crepe, filled with berries, dusted with icing sugar and drizzled with Bailey’s
Mushroom & mozzarella – Sauteed some mushrooms and poured it right on top of the mozzarella cheese
Crepe salad – Baking the crepe in a bowl so that it keeps it’s shape. It adds a sweet little chip-like bowl to the salad

Berry Crepe

After a trip to Pacific Mall, my friend Mike and I were up for some Korean food for dinner. After some recommendations, we went to Ga Bin Korean Restaurant at 633 Silver Star Boulevard. The service was amazing, extremely polite and friendly. The portions were extremely generous and the number of side dishes was amazing. As you can see I ordered Bibimbap as usual as well as an appetizer of agedashi tofu. The meal also came with side dishes: noodle soup, soup, kimchi (surprisingly spicy), natto beans, kimchi, seaweed, fish cake, pickled cucumber, candied potatoes and bean sprouts. All the food was delicious and extremely good value as well.

Ga Bin Korean: Before

It was a huge meal, but we definitely finished it all.

Ga Bin Korean: After