Nasi impit goreng

Nasi impit is rice cake, usually eaten with gravy like rendang (spicy meat dish), kuah kacang (peanut sauce) or kuah lodeh (vegetables cooked in coconut milk). But today I felt like frying them.

Nasi impit goreng

1/2 large onion
2 cloves garlic, peeled
10 dried chillies, soaked in hot water and drained
1 packet of instant ketupat nasi, boiled and cooled
1 tbsp dried anchovies, washed
1 egg
1 tomato, cubed
2 tbsp tomato sauce
1 tbsp dark soy sauce
Salt to taste
Small bunch of parsley, chopped
2 tbsp vegetable oil
2 tbsp water

1. Cut the instant rice cakes into cubes. Set aside. Heat oil in a pan in medium-high heat.
2. In a blender, blend the onion, garlic and soaked dried chillies to make a paste.
3. Saute the paste in the pan until the oil separates. Increase the heat to high.
4. Add the tomato sauce, soy sauce and water. Stir to combine.
5. Add the anchovies, tomato and rice cakes.
6. Crack the egg in the pan and stir everything together. Once the egg is cooked, turn of the heat.
7. Sprinkle with chopped parsley before serving.

Red velvet pancakes

This recipe is inspired by a program on National Geographic channel. I watched the host went around looking for the best food trucks, and decided to try making my version of the pancakes.

Red velvet pancakes

1 and a half cup flour
1 tsp baking powder
1/2 tsp baking soda
1 large egg
Pinch of salt
2 tbsp sugar
2 tbsp unsweetened cocoa powder
1 cup plain yoghurt
1 tbsp red food coloring
1 tsp vanilla extract
1 tbsp vegetable oil
1 tbsp white vinegar
1/4 cup chocolate chips

1. Add flour, baking powder, baking soda, cocoa powder, and salt in a mixing bowl and whisk lightly to combine. Set aside.
2. Combine yoghurt and vinegar and let it rest for 2 minutes.
3. Add oil, food coloring, egg, sugar and vanilla extract into the yogurt mixture and whisk.
4. Make a well in the center of the flour mixture. Slowly incorporate wet ingredients to the dry ingredients. Do not over mix. Let the batter rest for 10 minutes.
5. Cook the pancake on a lightly oiled hot griddle. Pour spoonfuls of the batter according to the size you want.
6. Wait until bubbles begin to appear on the surface before flipping the pancakes.
7. Scatter some of the chocolate chips on top and cook until the pancakes are brown lightly.

No-milk pancakes

These pancakes taste great, even without the milk. You should try making them at least once.

No-milk pancakes

1 cup all purpose flour
1 tbsp oil
1/4 tsp salt
2 tsp baking powder
1 tbsp sugar
1 egg
3/4 cup water

1. Mix wet ingredients together.
2. Mix dry ingredients in another bowl.
3. Combine all the ingredients and stir. Get all the lumps mixed in good.
4. Let the batter rest for 5 minutes before cooking.

Recipe shared by ribbonandcircus.

Shakshuka

Unlike the intimidation of the foreign name, shakshuka is actually an egg dish poached in tomato sauce. Great for breakfast and you can control the level of spiciness. You can even prepare the sauce and divide into individual portions before cracking the egg in to customize to each person's preference.



Shakshuka

1/2 tsp cumin seeds
1 tbsp vegetable oil
1/2 large onion, peeled and sliced
1 red pepper, cored and cubed
1 ripe tomato, roughly chopped
Pinch of cayenne pepper
1 tbsp smoked paprika
Salt and pepper
2 eggs
2 tbsp tomato paste
Water

1. In a saucepan, dry roast the cumin on high heat for 2 minutes.
2. Add oil and sauté the onion for 2 minutes. Add the tomato paste, pepper, tomatoes, cayenne (depending on your preference), smoked paprika, salt and pepper. Cook on low heat for 15 minutes, adding enough water to keep the consistency of a pasta sauce.
3. Crack the eggs into the pan. Cook very gently for 10-12 minutes, until the eggs just set.
4. Serve with chunky white bread.

Original recipe from theguardian.com