We had these as a side with the Pork Indad a couple of days ago. I’m a little behind with recipes, sorry.
Ingredients:-
140g of Rice
275ml of Water, plus 70ml for blending
2 Tbsp of Boiled Rice
Oil to fry
Salt to taste
Method:-
(1) Soak the Rice for at least 2 hours.
(2) Rinse and drain.
(3) Grind the soaked Rice and pre-cooked Rice with 70ml of Water to form a paste.
(4) Add 275ml of Water to the Paste and whisk to make a thin batter.
(5) Season with a pinch of Salt.
(6) Heat a non-stick griddle or cast Iron pan and lightly Oil.
(7) Pour batter to one side of the pan and lift & tilt to spread the batter across the surface.
(8) Cook for a minute or so until the sides leave the edge of the pan.
(9) Remove and allow to cool before folding into quarters.
These made a really good Gluten free Rice based alternative to Chapatis.
We had enough Char Sui Pork left from the previous night to make another meal with. Often left-overs end up in tubs in the freezer. But the weather has been so hot that we just fancied something quick and easy. So we cobbled together this fusion gig….
No recipe required here. We just reheated the left over Stir Fry Char Sui Pork, added grated Cheese and a few sliced Spring Onions & Peppers. Served with a few hoe made dips, Corn on the Cob and chips, this did the job very nicely…..
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